| 摘要 |
<p>PURPOSE:To prevent the browning of vegetables and fruits and to keep the freshness of the vegetables, etc., over a long period by using an agent containing a polyphenol oxidase inhibitor of a plant of family Cruciferae as an active component and applying the agent to the vegetables, etc., by immersion, spraying, coating, etc. CONSTITUTION:An aqueous extract liquid of a vegetable of family Cruciferae (e.g. Japanese radish, broad-leaved mustard or cabbage) is heat-treated, deproteinized e.g. with molecular sieve and subjected to enzymatic treatment with ascorbic acid to obtain a polyphenol oxidase inhibitor. The objective freshness-keeping agent for plant can be produced by using said oxidase inhibitor as an active component.</p> |
