METHOD FOR PREVENTING DISCOLORATION OF FRUIT AND VEGETABLE AND DISCOLORATION PREVENTION AGENT THEREFOR

摘要

PURPOSE:To provide a process for preventing the discoloration of fruits and vegetables and satisfying the requirements to prevent the discoloration of fruits and vegetables and to keep the natural taste and flavor of the fruits and vegetables at the same time. CONSTITUTION:Fruits or vegetables are incorporated with L-ascorbic acid and/or its salt or a combination of two or more kinds of the above substances, an organic acid and/or its salt or a combination of two or more kinds of the above substances and sodium chloride and/or potassium chloride and the pH of the solution is adjusted to a level to prevent the discoloration of the fruits or vegetables while keeping natural taste and flavor of the fruits, etc. A agent for preventing the discoloration is also provided.