| 摘要 |
<p>PURPOSE:To maintain the freshness of cut vegetables and prevent the deterioration of the quality of the cut vegetables by treating the cut vegetables with water containing a fine amount of a divalent trivalent complex iron compound. CONSTITUTION:Cut vegetables are treated with water containing 10<-16> to 10<-15>g/l, preferably 10<-9> to 10<-13>g/l, of a divalent trivalent complex iron compound (e.g. the aqua complex of a ferrous salt with a ferric salt).</p> |
