Method of inhibiting discoloration of produce

Details Method of inhibiting discoloration of produce Method of inhibiting discoloration of produce

1990-03-30

1992-02-11

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426310, 426321, 426531, A23B 710

Patent

active

050874675

ABSTRACT:
A method of inhibiting discoloration of produce, such as peeled raw potatoes, apples and the like, utilizing the steps of immersing the produce in an aqueous solution containing an anion such as phosphate, pyrophosphate, sulfate or chloride. The aqueous solution is maintained at a pH of less than 2 and the produce is immersed in the aqueous solution for a sufficient time to arrest the phenolase coloration. Produce is then removed from the aqueous solution and rinsed to remove the aqueous solution from the surface of the produce.

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Segal 1976 Biochemical Calculations pp. 403-406, John Wiley and Sons, New York.
Reed 1966 Enzymes in Food Processing, pp. 186-192, Academic Press, New York.

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