| abstract |
The present invention relates to a method for preserving fresh products using product preservatives which extend the shelf life of fresh products, in particular chopped fresh products. The product preservative preserves the texture, aroma, appearance, crispness and color of the fresh product, in particular the exposed surface of the fresh product. The method comprises water; Magnesium ions, zinc ions or tin ions; And ascorbate ions or erythrobate ions, wherein the molar ratio of magnesium, zinc or tin ions to ascorbate ions is preferably from 0.2: 1 to 8: 1, more preferably from 0.75: 1 to 8 Providing a product preservative solution of 1: 1, even more preferably 1: 1 to 4: 1, most preferably 1.5: 1 to 3: 1, and applying the product preservative to the product. |