Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces

摘要

This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning. A method of preserving fresh apple pieces comprising: (a) sanitizing the surfaces of whole apples with a suitable sanitization agent; (b) coring and cutting the peeled or unpeeled apples into pieces; (c) immersing the apple pieces in an acid solution containing between about 5 to about 15% weight ascorbic acid; (d) removing excess solution from the surfaces of the apple pieces; (e) depositing a flavorant on the surfaces of the apple pieces in a container or placing previously-flavored apple pieces in a container; and (f) quick-chilling the apple pieces and storing the container of apple pieces at a temperature between about 0 DEG C. and about 10 DEG C.