| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a production method enabling freshness retention of dried papaya for a long period. <P>SOLUTION: This production method comprises cutting green papaya and soaking the papaya in an aqueous solution with main constituent of iron (Fe) with a pH(5.5-7) followed by drying. In the process, the complexes of an amorphous iron hydration compound are formed on and in the skin of the green papaya, and an inactive iron oxide film is formed on the skin. As a result of this, functions inhibiting oxidation, and suppressing propagation of anaerobic bacteria and enzyme activity are added to the papaya. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
