| 摘要 |
<p>Fresh, cut and peeled fruit is coated with a polysaccharide gel (Sodium alginate) and then treated with a solution of a firming agent (Calcium chloride), an anti-oxidant (Ascorbic acid) and an acidulant (Citric acid) to inhibit browning on the exposed surfaces of the fruit and to also maintain the pH on the surface of the fruit below 3. The coated fruit are stored in a semi-permeable package to maintain an atmosphere of 2 % to 10 % oxygen around the fruit. The advantage is that conveniently peeled and cut fruit can have a shelf life of a week or more.</p> |
