| 摘要 |
The present invention relates to a composition for preserving vegetables and fruit, that contains L-ascorbic acid and/or a salt thereof, preferably 20 to 60 wt.% citric acid and/or a salt thereof, preferably 20 to 60 wt.%, calcium chloride, preferably 5 to 40 wt.%, wherein the weight percentages are based on the total weight of the composition. The invention further relates to an aqueous solution containing the composition described above and to a process for preserving vegetables and fruit, wherein the vegetables and fruit which have optionally been pretreated, such as washed, peeled, cut, sliced and/or grated, are submerged in this aqueous solution and dried by centrifugation, packed under reduced oxygen conditions and stored at low temperature (0-7 DEG C). |
