| abstract |
A composition and process for preserving vegetables, fruit, cut flowers and like produce through the prevention of discoloration and the maintenance of the produce in a fresh wholesome state. The produce, either in a whole or sliced condition, is subjected to a diluted aqueous solution including a preservative composition of sodium hypochlorite and a compound having the properties of high molecular weight and non-disassociation in water. Such compounds include alkali earth metal phosphates of sodium, lithium, potassium and cesium combined at predetermined concentrations dependent upon the produce being treated. The produce remains immersed in or subjected to the composition in aqueous solution for a period of time in the range of 0.5 to 30 minutes and subsequently rinsed with potable water and dried and stored at a substantially reduced temperature. |