| abstract |
A process for improving the storage characteristics, appearance and texture of fruit by evacuating air from fruit immersed in a liquid substituting this liquid into the fruit under extremely low pressures. The low pressure is applied from atmospheric down to 200-300mm Hg at a maximum rate of 125mm per minute and from 200-300mm to 2-13mm Hg at a maximum rate of 12mm per minute provided that the total time for both said pressure changes is at least 28 minutes and is followed by a dwell time of at least 1 hour and thereafter the pressure is increased slowly to 60mm Hg at a rate not exceeding 12mm per minute and from 60mm to atmospheric at a maximum rate of 35mm per minute provided that the total time for both said pressure changes is at least 28 minutes. This application of and release of vacuum will result in complete removal of the entrapped gases and impregnate the fruit without damage to the cell structure. |