The present disclosure provides a crisping concentrate capable of crisping a produce. The crisping concentrate includes a hypochlorite based active solution capable of crisping the produce. The strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent. Further, the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million on being diluted with an aqueous solvent. Also disclosed is a process for crisping a produce.
