Process for inhibiting browning of fruit

Details Process for inhibiting browning of fruit Process for inhibiting browning of fruit

1974-11-06

1977-03-08

Yudkoff, Norman

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, 426546, 426615, 426418, A23B 710

Patent

active

040113485

ABSTRACT:
Raw fruits and vegetables are treated with an aqueous solution having a pH between about 4 and 7.5 and containing a selected ascorbate ion concentration in order to maintain desirable color, texture, odor and flavor characteristics when the fruit and vegetables are stored at aerobic refrigeration conditions for extended periods.

REFERENCES:
patent: 2176347 (1939-10-01), Jansen
patent: 2475838 (1949-07-01), Johnson
patent: 2583686 (1952-01-01), DeMent
patent: 2628905 (1953-02-01), Antle
patent: 2895836 (1959-07-01), Lazar
patent: 3043699 (1962-07-01), Schmalz
patent: 3594187 (1971-07-01), Liepa

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