| 摘要 |
1,206,574. Bleaching fruit and vegetables. RESEARCH CORP. 21 Jan., 1969 [25 Jan., 1968], No. 3308/69. Heading A2E. Fruit and vegetables, for example cherries, are bleached by immersion in an aqueous solution containing chlorite ion, preferably at pH 4-6. Also present may be a water soluble calcium, magnesium, or aluminium salt, an aldehydic bleaching activator, and a chlorine dioxide suppressor. The fruit or vegetable may be treated with an aqueous solution of sulphur dioxide either before or after the chlorite treatment. |
