Method and composition for preserving fresh peeled fruits and ve

Details Method and composition for preserving fresh peeled fruits and ve Method and composition for preserving fresh peeled fruits and ve

1990-03-21

1991-01-29

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

426270, 426310, 426335, 426532, A23B 710

Patent

active

049885235

ABSTRACT:
A process and sulfite-free solution for use in preserving fresh-peeled vegetable and fruits, as well as fresh leafy vegetables. Fresh peeled potatoes, other peeled vegetables and fresh peeled fruits are preserved by a first dipping process or spraying employing a mixture of the commerical preservative SPORIX (tm) and citric acid. After trimming, the peeled vegetables are subjected to a second exposure to the same solution; and thereafter, the peeled vegetables are packaged and refrigerated for up to 12 days without suffering discoloration or putrificatiohn. Leafy vegetables, after a similar but shorter treatment, are storable for up to 9 days before consumption.

REFERENCES:
patent: 1774310 (1930-08-01), Bates
patent: 2593223 (1952-04-01), Trelease
patent: 3065081 (1962-11-01), Leo
patent: 3305366 (1967-02-01), Sutton
patent: 3852489 (1974-12-01), Yip
patent: 3892875 (1975-07-01), Sfeir
patent: 3978235 (1976-08-01), Schero
patent: 3987208 (1976-10-01), Rahman
patent: 4011348 (1977-03-01), Farrier
patent: 4647458 (1987-03-01), Ueno
Sporix product description TR1-K Industries, Westwood, N.J.
The American Heritage Dictionary, 2nd Edition, 1982, p. 1350, Houghton Mufflin Co.
Websters Ninth New Collegiate Dictionary, 1986, p. 1544, Merriam-Webster Inc.

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