| 摘要 |
<p>PURPOSE:To keep taste and freshness of strawberry stably, by thinning out insufficiently ripe strawberries, putting in a container and cooling as rapidly as possible such a range as not to freeze the strawberries. CONSTITUTION:Insufficiently ripe strawberries are cooled in a range so as not to freeze the strawberries or not cooled, thinned out and put in a container. Then, the strawberries in the container are cooled in such a range as not to freeze the strawberries. The cooling of the strawberries after fruit thinning out is preferably carried out at <=5 deg.C, especially <=3 deg.C with ice. Effects can be further improved when the strawberries in the container are closed with a film having low permeability to oxygen and a deoxidant comprising active iron oxide or L-ascorbic acid as a main component is added to the strawberries.</p> |
