| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain a preserving agent for fresh or cut eating vegetables capable of retarding a rot of fresh vegetables in storage to be caused by microorganisms, improving the preservability and allowing the vegetables bearing the agent to be eaten without influencing the taste, effective in a relatively low concentration and hardly resulting in an increased cost of the product, and to provide a method for preserving such vegetables. SOLUTION: This preserving agent for fresh and cut eating vegetables is an aqueous solution blended with an organic acid, organic acid salt and alum having pH of 5.0 to 6.0. The organic acid is one or more selected from the group consisting of an acetic acid, malic acid, citric acid, adipic acid, ascorbic acid, fumaric acid and brewed vinegar, the alum is one or more selected from the group consisting of alum, burnt alum, ammonium alum and burnt ammonium alum, and the organic acid salt is one or more selected from the group consisting of sodium acetate, sodium lactate, sodium malate, sodium citrate, sodium ascorbate and sodium fumarate.</p> |
