| 摘要 |
PURPOSE:To obtain cut fruit preservable for a long period by cold storage and capable of maintaining fresh texture by packing cut fruit with a packaging material having oxygen barrier properties in vacuum and then keeping the fruit in liquid under high pressure to sterilize the fruit and to inactivate enzymes in the fruit. CONSTITUTION:Washed fruits are optionally peeled, cut and packed in vacuum with a packaging material having oxygen barrier properties. A pouch comprising a thermoplastic resin having 0-20cc/m<2>hr.atm calculated as 30mu oxygen permeability is used as the packaging material. In this case, preferably the fruits are immersed in an aqueous solution of organic acid (salt), salt, etc., and packed in vacuum. Then, the fruits packed in vacuum are maintained under >=1,000kg/cm<2> for >=3 minutes so that the surface of the fruits is sterilized and enzymes in the fruits are effectively inactivated. In the cut fruit products obtained by the above-mentioned method, microorganisms are hardly found and the cut fruits have excellent shelf stability and even after long-time preservation by cold storage, the cut fruit products have characteristic texture of fruit and high commercial value. |
