Raw materials, methods and fruits and vegetables pertaining to sugar content improvement, sugar component adjustment, and tastes adjustment

摘要

The present invention provides a sugar content-improving material that can prevent oxidative damage of fruits and vegetables after harvesting as well as can improve the sugar content, a method for improving the sugar content of fruits or vegetables, fruits or vegetables having an improved sugar content, a sugar component-adjusting material, a method for adjusting a sugar component of fruits and vegetables, fruits or vegetables having an adjusted sugar component, a taste-adjusting material, a method for adjusting the taste of fruits or vegetables, and fruits or vegetables having adjusted taste. The sugar content-improving material includes a breathable, permeable and flexible sheet containing proanthocyanidin and trehalose. The proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2. The trehalose is contained in the sheet in a proportion of 5 g/m2.

主权项

1. A method for improving a sugar content of a fruit or a vegetable, which comprises wrapping the fruit or the vegetable in a sugar content-improving material that comprises a breathable sheet containing proanthocyanidin and trehalose, wherein the proanthocyanidin is contained in the sheet in aproportion of 250 to 300 mg/m2 and the trehalose is contained in the sheet in a proportion of 5 g/m2.