| abstract |
The present invention relates to a method for preserving fresh fruits and vegetables using a vegetable preservative that extends the shelf life of fresh fruits and vegetables (especially freshly cut fruits and vegetables). This fruit and vegetable preservative preserves the texture, flavor, appearance, crispness, and color of fresh fruits and vegetables (especially the exposed surface of fresh fruits and vegetables). The method includes providing a fruit and vegetable preservative solution (the fruit and vegetable preservative solution includes water, magnesium ions or zinc ions or tin ions, and ascorbate ions or erythorbate ions, and the magnesium ions or zinc ions or tin ions and Ascorbate ion is preferably 0.2: 1 to 8: 1, more preferably 0.75: 1 to 8: 1, more preferably 1: 1 to 4: 1, most preferably 1.5: Present in a molar ratio of 1-3: 1); applying the fruit and vegetable preservative to the fruit and vegetables. |