| 摘要 |
<p>A process for the treatment of fruits and vegetables to improve their shelf life and/or to decrease their loss of moisture and the fruits and vegetables treated by such a process and to compositions to be used in the said process wherein fruits and vegetables which are not over-ripe, i.e., to unripe fruits, to fruits which are just ripe or to partially ripened fruits are treated with an aqueous solution or suspension of sucrose esters of fatty acids.</p> |
