COMPOSITIONS AND METHODS FOR TREATING FRESH FRUIT AND/OR VEGETABLES

摘要

A composition for treating fresh fruit and/or vegetables, the composition comprising an aqueous solution of a mixture of antibacterial and shelf-life enhancing agents, the mixture comprising from 20 to 55% by weight of a first component comprising at least one or both of citric acid and lactic acid, or salt or precursor thereof; from 26 to 58% by weight of a second component comprising malic acid, or salt or precursor thereof; from 0 to 25% by weight of a third component comprising tartaric acid, or salt or precursor thereof; from 0 to 4% by weight of a fourth component comprising ascorbic acid, or salt or precursor thereof; and from 2 to 12% by weight of a fifth component which comprises at least one amino acid, or salt or precursor thereof, which includes a sulphur-containing substituent.