| 摘要 |
<p>PURPOSE:To minimize respiratory action of vegetables and preserve the vegetables in a fresh state with both excellent color tone and flavor, by cutting the vegetables, sealing the cut materials in a container at a specific void ratio or above and placing the sealed cut materials in a refrigerating chamber at a specific temperature. CONSTITUTION:Raw vegetables, such as foliage plant, tomato, cucumber or eggplant, are washed and cut to a suitable size and the cut materials are sealed in a container consisting of a suitable material, such as vinyl chloride, at >=20% void ratio and then preserved in a refrigerating chamber at 0--4 deg.C.</p> |
