Composition for retaining the freshness of vegetables, lettuce and sliced fruit

摘要

A freshness retention composition is disclosed which comprises 15 to 40 parts by weight of ascorbic acid and/or the equivalent amount of one of its salts, 5 to 15 parts by weight of calcium chloride and 45 to 80 parts by weight of citric acid and/or the equivalent amount of one of its salts. Furthermore, a process for retaining the freshness of vegetables, lettuce and sliced fruit is described, in which the material to be treated is brought into contact with the abovementioned freshness retention composition.