| 摘要 |
<p>A method for inhibiting the discoloration of processed fresh broccoli, comprising handling the broccoli for fresh consumption and exposing that processed fresh broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, in weight percentage ratios ranging from about 59.6 to about 72 parts sodium citrate, to about 14.4 to about 17.9 parts ascorbic acid, to about 12.6 to about 7.6 parts sodium acid pyrophosphate, and to about 6 to about 9.9 parts L-cysteine hydrochloride, and the remainder water until the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 0.25 to at least about 2.0 weight percent of the solution, the exposing including contacting the processed fresh broccoli with the solution for a time sufficient such that the contacting inhibits the discoloration of the processed fresh broccoli when the processed fresh broccoli is exposed to an atmosphere that would result in the discoloration of the processed fresh broccoli in the absence of the contacting.</p> |
