| 摘要 |
<p>PURPOSE:To prevent change of color of vegetables and fruits and to preserve vegetables and fruits for a long period of time by blending L-ascorbic acid (salt) with citric acid (salt) and phytic acid (salt). CONSTITUTION:1 pt.wt. L-ascorbic acid (salt) is blended with 0.01-10 pts.wt. citric acid (salt) and 0.01-10 pts.wt. phytic acid (salt) to give a freshness preservative. Then 1-60wt.% of the freshness preservative is dissolved in water to give an aqueous solution, in which vegetables and fruits are immersed for 1-10 minutes and then the vegetables and fruits are preserved.</p> |
