| 摘要 |
A treatment method for reducing microbial contamination of plant produce. The treatment method includes contacting the produce with a compositon including a protease effective for reducing microbial contamination of produce. The invention also includes a process for preserving the fresh cut appearance, taste and texture of fresh cut parenchymal plant tissues, such as cut apple tissues, for an extended period of time. The method involves fresh cut parenchymal tissue in a solution of water, a selected protease and a flavor ester, and then storing the pieces in a polyolefin container with a desiccant and a sealed polyolefin container of water. |
