JP2542945B2 - Manufacturing method for packaging sliced apples, etc. - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a method for producing packaged sliced apples, which supplies apples that can be consumed by consumers without using a knife in a fresh state.

BACKGROUND OF THE INVENTION AND PRIOR ART Apples are popular fruits and are easy to carry. However, there is a disadvantage in consumption that one skin cannot be peeled with bare hands like mandarin orange, and one size is too much for consumers who tend to eat less. In addition, it is a common fact that when fresh fruit is cracked or peeled, it naturally browns in a short time and loses its food value. The household quality preservation method of immersing finely chopped apples in saline solution suppresses the progress of browning to some extent, but it is only a comforting effect.

On the other hand, as a method for maintaining the quality of various foods, film packaging such as polyethylene, vacuum packaging with packaging material such as KOP, or nitrogen substitution film packaging is widely adopted.
When applied to apple strips, the expected quality retention effect is not obtained.

Due to such characteristics of apples and the limitations of existing quality preservation techniques, suitable processing methods and quality preservation techniques for sliced apples have not been known.

(Prior Art) Regarding the method for storing or maintaining the quality of fruits and vegetables or cut processed products thereof, some techniques apparently or partially similar to those of the present invention are known. But,
The technical idea of the present invention, which has been earnestly studied based on the new concept of "processed fruits and vegetables", is fundamentally different. To be on the safe side, the pseudo-technique is as follows.

(1) One of the methods generally known as a storage technology for fruits and vegetables (unprocessed products) is so-called CA storage. The purpose is to have an oxygen concentration of 10% or less and a carbon dioxide concentration of 1-10.
%, The relative humidity is 80% or more, the fruits and vegetables are stored in an atmosphere of a gas composition, and an atmosphere of anoxic state is not created. Another method is so-called decompression storage, which aims to promote diffusion of ethylene produced from fruits and vegetables by slightly depressurizing the inside of the storage chamber. It is not a technique for removing ethylene.

"A method of storing fruits and vegetables" that is said to be an improved technology
(Patent application publication, Sho 64-85038) is characterized by partially supplementing nitrogen gas or leading to a slight depressurized state, but the atmosphere gas of the storage is air (oxygen), carbon dioxide. , Keeping nitrogen or ethylene at a certain level, and positively recognizing their existence.

(2) A method of maintaining the freshness of fruits and vegetables by coexisting the fruits and vegetables and an ethylene removing agent in the packaging container (Patent application publication, Hei 1-
211446: A method for reheating and preventing aging of fruits and vegetables) is a technique for relatively lowering the ethylene concentration in a container, and is not a method for storing fruits and vegetables under conditions where air components have been removed, and is also a technical method of nitrogen gas replacement. It's not a way of thinking.

(3) The technology of mechanically simplifying the packaging of cut vegetables into a film is intended to suppress browning of cut surfaces of cut vegetables and generation of offensive odors such as ethanol- (Patent Application Publication, Sho 64-34237). : Automatic deaeration packaging device for cut vegetables)
The prerequisite is the use of gas permeable plastic film. Therefore, even if a deaeration operation is performed, it is not a technique for creating an anoxic state.

(4) Irrespective of the packaging technology for the target, there is a technique for extending the shelf life of the target by immersing the cut plant part in an aqueous solution having a certain chemical composition (Patent Application Publication, Flat 1-160451). This chemical treatment is applied to “antioxidants such as ascorbic acid, acid agents such as citric acid, alkali metal acid polyphosphates (sequestering agents) such as sodium acid pyrophosphate, and calcium chloride. It is a technology that only apples cut into an aqueous solution containing four kinds of compounds of "inorganic chloride enzyme inhibitors" are cut in a short time. On the other hand, according to the knowledge of the present inventor, such a chemical treatment is effective for preventing browning of apples, but it is extremely difficult to keep apples in a fresh state for 2-3 days or longer only by this treatment. Therefore, it is inevitable that it will be semi-dried.

(5) In the production of a kind of fruit jelly, there is a method of pre-treating a fruit by immersing it in an aqueous solution of an organic acid such as ascorbic acid and sealing it in a packaging container together with a separately prepared jelly solution. In this case, not only round fruits but also peeled fruits and cut fruits are supposed to be applied to this method, and two examples of "hand peeled summer mandarin oranges" and "peeled and sliced kiwi fruits" are shown. However, the applicability to cut or sliced apples is not shown at all (Patent Application Publication, Hei 2-27953).

Also, a technique of enclosing fruit and jelly liquid in an oxygen barrier packaging container is added, but deaeration and other technical operations are not included.

(6) Regarding cherries that tend to be painful among fruits and vegetables, "a method for storing cherries" in which ethylene absorbent is used, a gas barrier film is packaged, and then a certain temperature treatment is performed (patent application publication, Sho 63-112944). There is. In this cherry storage method, the technical feature is to maintain the acidity concentration in the packaging container at 1 to 15%,
It does not perform vacuum operation or nitrogen filling.

(7) Furthermore, as a "storage method for fresh fruit pieces" (Patent Application Publication, Sho 64-20056), there is a method of sealing in a gas barrier container. This method is based on an original biochemical reaction theory such as promoting the generation of carbon dioxide from the target fruit pieces, and affirms the mixing of oxygen in the container.

Therefore, it is not always necessary to perform vacuum operation or nitrogen filling, but it also includes packaging technology in which an inert gas such as nitrogen or helium is mixed in the presence of carbon dioxide or oxygen.

In short, even if there are apparently or partially similar prior arts, they all positively or positively recognize the presence of gaseous bodies such as oxygen, carbon dioxide, and ethylene at a certain concentration level. It is a method and a technique, and is fundamentally different from the idea of the present invention in which these gas bodies other than nitrogen are removed as much as possible (practically zero).

Further, as in the present invention, the dipping treatment of apple pieces with a dilute aqueous solution having a total solid content concentration of less than 1%, such a chemical reduction treatment, and the creation of a physical-mechanical reducing atmosphere are performed. No other method of processing and packaging combined sliced apples is found.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention As described above, the effect of salt solution immersion treatment is weak as a method for preventing browning of sliced apples.

The present inventors have found that ascorbic acid (also known as vitamin C)
We have found that dipping treatment with an aqueous solution and dipping treatment with a mixed aqueous solution consisting of ascorbic acid and several types of quality-preserving food additives are effective in preventing browning of sliced apples. At room temperature (15
It is difficult to maintain the natural color tone and fresh taste for a long time by staying for about 2 to 3 days at (° C).

In such a reductive chemical solution immersion treatment, depending on the concentration and pH conditions, undesirable phenomena such as mold development, softening, and taste may be brought about.

Next, when the finely chopped apples are simply packaged in a film, not only the appearance of the apples turns brown, but also the apples deteriorate and deteriorate in a short time. Also, if the product is only vacuum-packed using a gas barrier film, the packaging container will swell due to the internal pressure generated by carbon dioxide and ethylene gas over the storage time, and the contents of the apple will be deteriorated and deteriorated. .
Further, even if the packaging is simply replaced with nitrogen gas, there is an effect of maintaining the quality for about one day, but it is difficult to maintain the quality for three days or more.

As described above, no suitable processing method has been found for preventing browning and maintaining quality of sliced sliced apples by the conventionally known chemical or physical means.

Means for Solving the Problems In order to solve the above-mentioned problems, the sliced apple shredded is immersed in a constant concentration L. ascorbic acid solution and then stored in a gas barrier plastic film container, and the degree of vacuum is Is 68 to 78 cm · Hg, preferably a vacuum degree of 72 to 74 cm · Hg for about 3 seconds is maintained, and then nitrogen gas is introduced for 3 to 15 seconds to obtain a gauge pressure of 10 to 60 cm · Hg, preferably 40 cm · Hg. The method of processing and packaging apples that is heat-sealed and sealed after reaching Hg ”has been found to be effective in preventing browning and maintaining quality.

At this time, if the pressure is reduced to a vacuum level of, for example, 74 cm · Hg or more in the vacuum (vacuum) and nitrogen sealing steps, the liquid part in the apple tissue will boil and damage the apple cells, causing warping. It becomes a factor that deteriorates apple quality. The present inventors have found this problem and studied the explanations. As a result, the above-mentioned vacuum range succeeded in maintaining a high vacuum with almost no damage to apple cells. In addition, if the nitrogen filling amount after exhausting is too small, the effect of the reducing atmosphere due to inert nitrogen gas is small, and if it is too large, such as scratches due to movement of apple apple individuals in the packaging container, etc. Secondary damage is likely to occur. In order to solve this problem, the inventors have found that the above-mentioned nitrogen-filled state (gas pressure in the container) is optimal.

Next, using the above method, the type of apple (varieties,
It has been found that it may be difficult to prevent browning depending on the maturity etc.). That is, it is relatively easy to prevent browning of "Tsugaru", but satisfactory results are not always obtained for varieties such as "Chiaki". Therefore, as an improved method of the present invention, in the above film packaging process, a deoxidizer for maintaining general food quality, a carbon dioxide absorbent, and an ethylene absorbent are used alone or in combination of any two kinds, or As a combination of three types, the inventors have invented a sliced apple processing method in which the apple pieces are housed in a packaging material, and the exhaust and nitrogen are enclosed.

Action At the present stage, the action mechanism of the present invention has not been clarified scientifically, but the following four actions are at the core.

(1) Since deaeration under reduced pressure, nitrogen encapsulation and addition of a deoxidizer maintain a sufficient anoxic state to the extent that apple cells are not damaged, the phenol oxidase activity involved in the browning phenomenon is suppressed. Ascorbic acid, which is a chemical reducing agent, is effective in maintaining the reduced state immediately before the formation of an oxygen-free closed system by physical operation, and plays a complementary role even in the closed system. The oxygen-free / reduced state of the system is even more complete. In addition, the mixed aqueous solution of four kinds of compounds (food additives) containing ascorbic acid effectively acts on the inactivation of oxygen system related to browning and other alteration factors. In addition, the total solid content concentration is 1%
Since it is a dilute aqueous solution of less than 1, it does not adversely affect the taste.

(2) The ethylene absorbent and the carbon dioxide absorbent prevent biochemical reactions that may occur and prevent the production of ethylene, which causes quality deterioration. Carbon dioxide absorbents absorb the degradation products of apple tissue and inhibit possible anaerobic growth of microorganisms. Further, the enclosed nitrogen gas pressure also acts to suppress such a production reaction of ethylene and carbon dioxide, and as a result, the quality of apple pieces is maintained in the original state.

This mechanism has hitherto been proposed for keeping the freshness of many fruits and vegetables. It is fundamentally different from the concept of storing fruits and vegetables under a gas atmosphere that keeps oxygen concentration and carbon dioxide concentration at a certain level. The present invention is characterized in that by holding the apple pieces of interest in an atmosphere in which gas components other than artificially enclosed nitrogen gas have been removed as much as possible, so to speak, the biochemical activity is retained in a dormant state. .

(3) The pretreatment of storing apple fruits in a closed storage in advance, degassing under reduced pressure, and then holding in a nitrogen gas atmosphere of about 1 atm for 2 to 24 hours is the above (1), (2) oxygen-free It maintains a reducing state and exerts a synergistic effect in keeping the biochemical activity in apple strips dormant. It is also effective in preventing apples from drying. As a storage temperature of the packaged sliced apple according to the present invention, a low temperature of 20 ° C. or lower is preferable, and 5 ° C. is preferable. This is because the chemical reaction related to browning and quality deterioration is suppressed at lower temperatures, and the general rule of chemical reaction is followed.

(4) After dispensing the apple pieces on the plastic tray,
The method of packing in a film packaging container and performing nitrogen gas displacement packaging is effective in preventing pressure injury due to the overlapping of apple strips in the packaging.

Furthermore, when a quality-retaining agent such as an oxygen absorber, a carbon dioxide absorbent, and an ethylene absorbent is enclosed, appropriate intervals are maintained in the packaging container and each function is effectively exhibited. In addition, these quality preservatives are contained in individual safe packaging materials so that they do not have any adverse effects even if they come into contact with apple strips, but the use of trays eliminates direct contact with apple strips. There is also the advantage that psychological safety can be secured for consumers.

In the following examples, various quality preservatives are exemplified by their proper nouns according to their product characteristics.
As long as it is a formulation that fulfills each objective function,
It does not indicate each specific product name.

Example 1 After washing an apple (variety name: Tsugaru), one section of the fruit was peeled, the other section was not peeled and cored, and the fruit was chopped into eight pieces with a stainless knife. These shredded apples
100 mg% concentration of L-ascorbic acid (also known as vitamin C)
After immersing in the solution for 1 minute and removing the drain, it was stored in a K-nylon polybag (excess oxygen 20 ml / m ² · 24 hr · atm or less). In this case, one packaging capacity was one round (fresh) apple in a 30 cm × 22 cm square film bag.

This product was immediately installed in the gas displacement type packaging machine, the gas gauge pressure was maintained at minus 74 cm · Hg for about 3 seconds, and then nitrogen gas was introduced into the packaging system, and the gauge pressure 40 for about 5 seconds.
After sealing to cm · Hg, heat sealing was performed (test section (a)). As a control, the same treatment as in (a) but without nitrogen gas filling (test group (b)). Without the L-ascorbic acid treatment, (a)
Or the one packed in the same way as (b) (test area (c),
(D)) and 3 methods were performed in parallel. All the processed products of the above four test sections were stored in a refrigerator at 5 ° C., and changes with time were examined.

The results are shown in Table 1, and the test section (a), that is, L-
It was found that the combined use of ascorbic acid dipping treatment and nitrogen encapsulation is a good processing method for keeping fresh for at least 6 days. In addition, the test section (b) (after L-ascorbic acid treatment, simply vacuum packaging) was clearly browned after 3 days, and the test section (c) (after no treatment, nitrogen-filled packaging) was tested after 1 day. Although maintaining the same good condition as (a), after 3 days, a slight discoloration occurred, and
The test area (d) (simple vacuum packaging after no treatment) is already 1
It was confirmed that a clear browning occurred after a day.

Example 2 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (a) of Example 1.

In this test, the presence / absence of L-ascorbic acid used as an anti-browning agent, the concentration used, and the immersion treatment time were examined. The conditions for L-ascorbic acid were 0 (no use), 50, 100 or 200 mg%, and the immersion time was 30 seconds, 1 minute or 2 minutes. All the processed products in the 6 test sections under these 2 conditions were stored in a refrigerator (5 ° C.) and examined for changes over time. The results are shown in Table 2, and the test section (C), that is, L
-Ascorbic acid 100mg% 1 minute soak, at least 6
No browning (deterioration) or off-flavor was observed during the day.

In addition, test section (a) (without L-ascorbic acid treatment)
Under the same conditions as in (1) of Example 1, and obvious browning occurred after 1 day. The test sections (b) (concentration 50 mg% for 1 minute immersion) and (e) (concentration 100 mg% for 30 seconds immersion) were good until after 3 days, but after 6 days, some browning was observed. No browning (alteration) was observed in the test sections (d) (concentration 200 mg% for 1 minute immersion) and (f) (concentration 100 mg% for 2 minutes) until at least 6 days, but a slight off-flavor compared to fresh apples. Was recognized.

Example 3 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (c) of Example 2. In this test, deoxidants (Vitalon LT-250M Toagosei Kagaku Kogyo Co., Ltd.), ethylene absorbents (Neve EA-102 Nippon Kayaku) as quality preserving agents, freshness preserving agents <deoxygenation + ethylene absorption> (Neve EA-120 Using four kinds of carbon dioxide absorbent (Nippon Kayaku Co., Ltd.) and carbon dioxide absorbent (Ageless C Mitsubishi Gas Chemical Co., Inc.), the respective efficacy and combined use method were examined. As the conditions of use, non-use, deoxidizer, ethylene absorbent, freshness-retaining agent, carbon dioxide absorbent can be used alone, combined use of oxygen absorber and ethylene absorbent, combined use of freshness-retaining agent and oxygen absorber It was set. 6 above
All the processed products in the test section were stored in a refrigerator (5 ° C.) and examined for changes over time.

The results are shown in Table 3, and the test section (f), that is, the combination of the freshness-retaining agent and the carbon dioxide absorbent was used for at least 10 days,
No browning (deterioration) or off-flavor was observed. Under these conditions, it was confirmed that the quality retention period of 6 days until Example 2 was extended by at least 10 days. The test section (a) (oxygen scavenger) was good until 3 days later, but
An off-flavor and off-flavor were observed day after day, and some browning was also observed 10 days later. In the test section (b) (ethylene absorbent), browning did not occur until after 7 days, but there was a slight off-taste,
Some browning was also observed after 10 days. The test plots (c) (freshness retention agent), (d) (carbon dioxide absorbent), (e) (oxygen absorber + ethylene absorbent) were good until 7 days later,
Although browning occurred 10 days later, a slight off-flavor was observed.

Example 4 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (f) of Example 3. In this test, the most effective conditions for the degree of vacuum and the amount of nitrogen substitution were examined. Vacuum degree is gas gauge pressure 74cm ・ Hg (maintained for 3 seconds), 72cm ・ Hg
(Instantaneous), 68cm · Hg (instantaneous) three stages, the amount of nitrogen substitution,
60 cm · Hg (replacement time 3 seconds), 40 cm · Hg (same 6 seconds),
Processed products of 5 test plots in total with 10 cm · Hg (10 seconds for the same 10 seconds) were manufactured and stored in a refrigerator at 5 ° C., and the change with time was examined. The results are shown in Table 4.
It was confirmed that 74cm · Hg; nitrogen pressure 40cm · Hg) is the most effective and can maintain stable quality for at least 10 days. The test plots (b: 72; 40) and (c: 68; 40) (d: 7
4; 60) was good until after 7 days, but after 10 days, some discoloration was observed.

As in (a), the test section (e: 74; 10) was able to maintain quality for at least 10 days, but it was confirmed that (b) was a practical condition because the nitrogen filling amount was small.

Example 5 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (a) of Example 4, and stored for two weeks at a single storage temperature of 5, 10, 15, 20 ° C., during which time. The quality change with time was examined. The results are shown in Table 5, and it was confirmed that the 5 ° C. storage test section (a) maintained the quality for at least 10 days. In addition, the higher the storage temperature was 10 ℃, 15 ℃, and 20 ℃, the more the quality of the packaged sliced apples deteriorated (test sections (b), (c), and (d)). In addition, as a result of conducting various physicochemical property tests in parallel with the sensory quality evaluation of Table 5, the higher the storage temperature is, the higher the absorbance is, the lower the hardness is, and the alcohol production amount and carbon dioxide are generally increased. The production amount increased and the bacterial count also increased.

This tendency was already remarkable after 20 days of storage at 20 ° C., and after 14 days of storage at 5 ° C., only slight changes were observed in various analytical values. For pH,
In the case of storage at 20 ° C, there was a clear tendency to increase compared to other storage temperature zones.

 The above results were in good agreement with Table 5.

 Table 6 is an example.

Example 6 “Tsugaru” and “Chiaki” under the same conditions as (a) of Example 4
Packaged apples were processed using three types of "Fuji". In this test, the product retention characteristics among the product types were examined by adding some conditions according to temperature. Tsugaru is room temperature (18 ° C ± 3 ° C), and Chiaki has three stages of 5, 15 and 25 ° C. Fuji was examined for changes with time at four storage temperatures of 5 to 20 ° C. The results are shown in Table 7, and it was found that the varieties that are most unlikely to change in quality are vines.

There is almost no difference in storability between the varieties of Chiaki and Fuji,
It has been found that a low temperature of 5 ° C is effective.

Example 7 Packaged sliced apples were processed under the same conditions as in (a) of Example 4 using three varieties of “Tsugaru”, “Chiaki” and “Fuji”. In this test, the quality retention characteristics were examined for each product type with and without the peel of the processed product. 3 varieties,
Processed products in 6 test areas according to presence or absence of pericarp, at room temperature (18 ± 3 ° C) for hanging, and in the refrigerator (5 for Chiaki and Fuji).
It was stored at (° C.) And examined for changes over time. The progress is as shown in Table 8, and there was no significant difference in appearance among the three varieties, but 7
It was confirmed that the presence of skin was closer to the fresh state and the quality retention was higher in the space between meals (texture) after the day.

Example 8 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in Example 4 (a). In this test, the shape retention and size of the shredded apples and the presence or absence of a tray in the package were examined for quality retention.

In other words, there are two types of apple shape and size: chopped (no skin) and sliced slices (5-6 mm, no skin), and the tray uses transparent plastic material or white foam material, and no tray. The three conditions (control) were set, and the processed products under the above five conditions were stored in a refrigerator (5 ° C.) and examined for changes over time. The results are shown in Table 9, and regarding the shape, It was confirmed that the quality was slightly better when cut into eight pieces than from sliced slices. Regarding the use of trays, no difference was observed in terms of quality maintenance ((a), (b),
(D)). However, remarkable browning occurred only in those using the white foam material tray ((c) and (e)).

Example 9 Packaged sliced apples (test variety Fuji) were processed under the same conditions as in Example 4 (a). In this test, the quality retention characteristics were examined when raw fruits were left under nitrogen substitution for one day before processing.

The two-condition processed product was stored in a refrigerator (5 ° C.) together with no pretreatment (control). The results are shown in Table 10, and it was recognized that the two products were equivalent in terms of quality retention.

Example 10 An apple (cultivar Fuji) was peeled, shredded into eight pieces, and the core portion was cut off. This was immersed in an aqueous browning preventive solution having the composition shown in Table 11 (total solid content concentration: 0.62%, pH 4.9) for 1 minute, the drain was removed, and a Niropoly bag, an apple made by K-Puastic.
It was stored together with the tray, and then degassed and packaged with nitrogen in the same manner as in Example 1.

As a result of leaving this packaged sliced apple at room temperature (around 20 ° C.), no discoloration (browning) was visually observed even after 10 days. Furthermore, as a result of opening and taste-testing this product, it was found that there was no offensive odor or off-taste, and that it had a good fresh state almost equivalent to that at the beginning of processing.

The browning-preventing aqueous solution in Table 11 is a mixed aqueous solution of each concentration found in the research process of the present invention, and the concentration of each of these components happened to be the same composition as shown in Japanese Patent Application Publication No. 160451. Below each effective concentration of, total solids concentration 1
% Dilute aqueous solution.

Example 11 Apples (variety Tsugaru) were peeled and chopped into 8 pieces,
The core was cut off. This was immersed in any one of the 10 kinds of immersion liquids shown in Table 12 for 1 minute and then observed at room temperature. The results are shown in Table 13, and after 3 days, No.8 (polymerized sodium sulfate + monopotassium phosphate) showed an excellent browning-preventing effect until 3 days, but it had a strong off-taste and bad odor and could not withstand the taste. It was Other immersion liquid treatments, compared to untreated,
Up to 1 day later, a certain browning-preventing effect was exhibited, and an effect almost equal to that of L-ascorbic acid (hereinafter referred to as VC) which is generally used as an antioxidant was recognized. However, No. 1 (VC) was the best in terms of off-flavor and off-flavor.

Effect of the Invention According to the present invention, apple pieces can be stored in a fresh state for a certain period without being browned or altered.

Since this is a new product that has been directly processed and packaged in an edible state, it is easy for consumers to carry and store and eat. Such a product form and its manufacturing method have not been achieved by the prior art.

The present invention can be applied to fruits and vegetables other than apples.

Claims (5)

(57) [Claims] 1. An apple is peeled or coreless without peeling, cut or shredded to an arbitrary size, and immersed in an ascorbic acid solution having a concentration of 50 to 100 mg% for 30 seconds to 2 minutes, After removing the drain, store it in a gas barrier plastic film container with an oxygen permeability of 20 [ml / m ² · 24 hr · atm] or less,
The original air is eliminated by keeping the gas gauge pressure in the packaging system at −68 to 74 cm · Hg for at least 3 seconds, and then nitrogen gas is introduced into the packaging system for 3 to 15 seconds, the gas at that time. A method for producing a packaged sliced apple, which is characterized in that the opening of the packaging container is sealed by heat sealing when the gauge pressure is adjusted to hold -10 to 60 cm · Hg and sealed. 2. The processing step according to claim 1, wherein one or more kinds selected from an oxygen scavenger, a carbon dioxide absorbent, and an ethylene absorbent are placed in a plastic film container in an apple strip. A method for producing a packaged sliced apple, which is characterized in that it is enclosed together with. 3. A method for producing a packaged sliced apple, wherein in the ascorbic acid immersion treatment according to claim (1), a mixed aqueous solution of ascorbic acid, citric acid, sodium pyrophosphate and calcium chloride is used instead of ascorbic acid. 4. A packaging slice, characterized in that in the film packaging process of sliced apples according to claims (1), (2) and (3), the finely chopped apples are distributed to a plastic material tray and then stored in a film packaging container. How to make apples. 5. Prior to the processing step according to claim (1), fresh apples are stored in an airtight storage and the air in the storage is replaced with nitrogen gas so that the internal pressure becomes 0 ± 10 cm · Hg. Adjust,
After holding the gas pressure state for 2 to 24 hours, the apple is carried out, and according to the following claim (1), (2), (3) or (4), a packaged sliced apple is characterized. Manufacturing method.