| 摘要 |
A method for quick freezing followed by storage under refrigerating conditions of vegetables of which the commercial availability has been lost by the vegetable cell disruption caused by the conventional cold storage methods. The method comprises the first step of immersing the vegetable by adding thereto at least one member selected from among mono-, di- and oligosaccharides and sugar alcohols, a polysaccharide and optionally further a salt, the second step of quickly freezing the vegetable treated in the first step, and the third step of storing the vegetable frozen in the second step under refrigerating conditions. The polysaccharide added surrounds vegetable cells to deprive the same of the moisture contained therein and protect the cells as a whole, thus preventing the mono-, di- and oligosaccharides, sugar alcohol, or salt from penetrating into the cells, being replaced by the moisture therein, and forming ice crystals therein.
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