FRESHNESS RETAINING AGENT FOR VEGETABLES AND FRUITS

摘要

PURPOSE:To obtain the subject retaining agent, containing a specific compound, such as ethanol or sorbitol, and capable of readily preventing vegetables and fruits from changing color tones, such as browning or blackening, and retaining the freshness for a long period at a low cost. CONSTITUTION:The objective retaining agent containing at least one selected from ethanol, sorbitol, glycerols and organic acid (e.g. acetic, lactic, phytic, fumaric or citric acid). Furthermore, the organic acid is preferably used in an amount so as to provide 0.01-10wt.% concentration thereof both in single use and in combined use thereof with other compounds.