Method for processing fresh strawberries for extended shelf life

摘要

A method for processing a fruit product such as fresh strawberries provides greatly prolonged shelf life by cooling the strawberries, washing the strawberries in a first chilled chlorine bath, slicing the strawberries to provide sliced strawberries, washing the sliced strawberries in a second chilled chlorine bath, draining the sliced strawberries to remove moisture therefrom, washing the sliced strawberries in a bath that comprises a citric acid and tribasic calcium solution, drying the sliced berries with de-humidified air, placing a selected weight of the strawberries into each one of a plurality of gas-impermeable containers, and sealing the containers with a breathable film.