| 摘要 |
PROBLEM TO BE SOLVED: To provide cut vegetables which do not have discoloration, wilt, deterioration in a taste, deterioration in smells, and the like all of which are caused by long-term storage after preparation that rapidly promotes spoilage and causes an increase of bacteria.SOLUTION: Vegetables produced by growing them in factories are used as raw material vegetables, and further, cut vegetables which are stored at a temperature of 0-15°C for one day after the preparation and are taken out from a packaging container satisfy the following (A) and (B). The container-packed cut vegetables satisfy conditions that: (A) COD of cleaning water obtained by immersing and cleaning the cut vegetables of 50 g in water of 500 mL is 40 ppm or less; and (B) a general viable bacteria count of the cut vegetables is 1×10to 1×10CFU/g. Even though the container-packed cut vegetables are stored for a long period after the preparation, they maintain freshness, and external appearances such as colors and a degree of wilt, a taste, smells, and the like remain unchanged compared to the time immediately after the preparation. |
