JP7181543B2 - Fruit shelf life extender liquid - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fruit shelf-life improving agent liquid, and more particularly to a fruit keeping-life improving agent liquid that prevents the freshness of cut fruit from deteriorating over time.

Vulnerable and overripe fruits have about 2/3 damaged parts when they are collected in the sorting house. Such fruit is defective and difficult to sell as is. It is conceivable to remove the damaged part and commercialize it as cut fruit, but for that purpose, it is necessary to maintain the freshness and appearance at the time of processing at least for the period required for distribution. limited.

For example, fruits such as peaches, pears, bananas, apples, avocados, loquats, pears, persimmons, nectarines, plums, apricots, and plums turn brown and lose their freshness in a short period of time after being peeled and cut. Therefore, it does not keep for a long period of time required for processing and distribution. Therefore, it is difficult to commercialize peaches, pears, bananas, avocados, and loquats, which are particularly in high demand among the above fruits, as cut fruits.

Patent Document 1 describes a browning inhibitor comprising at least one selected from agar, gelatin, gellan gum, carrageenan, xanthan gum and pectin, and hyaluronic acid and/or a salt thereof as active ingredients. (Claim 1). Unheated fruits, vegetables, seafood, etc. are described as the application target of the browning inhibitor. Although this browning inhibitor contains a humectant as a main component, it does not contain an antioxidant, and the effect of improving the shelf life of fruits is insufficient.

In Patent Document 2, a cut fruit containing fruit juice having a Brix sugar content of 5 or more, an acidity of 0.2 or more, and a pH of 4.6 or less is stored with substantially the same sugar content, acidity and pH as the fruit juice. A method for preserving cut fruits characterized by immersing them in a liquid is described (claim 1). In this preservation method, it is necessary to immerse the cut fruits in the preservation liquid for the preservation period, which complicates the product transportation and packaging operations during distribution.

In Patent Document 3, after being treated with heated steam for 45 to 1 minute, immersed in cold water for 1 minute, scraped off the pericarp and divided into 12 peaches, nectarines, and apricot fruits with 1 to 2 w / v% salt, 0.4 ~0.5 w/v% ascorbic acid, 300 ~ 1000 ppm in terms of sulfur dioxide ( _SO2 ) (0.0445 ~ 0.1484 w/v% in terms of w/v concentration ^* ) in an aqueous solution containing sodium pyrosulfite 2 A method for preventing browning of fruit by soaking for minutes is described (claim 1). The appropriate concentration of sodium pyrosulfite is 0.0445 to 0.0742 w/v% for peach fruit and 0.1187 to 0.1484 w/v% for apricot.

This method is expected to heat-inactivate the browning-related oxidases (polyphenol oxidase, etc.) present in the pericarp of fresh fruit, and to inhibit the action of the remaining enzymes by sodium pyrosulfite. It is inadequate and impractical to inhibit browning of peeled fresh fruit. In addition, since heat treatment is included, the flesh of the fruit is denatured and softened by heat, and the treated fruit is salty because it is immersed in a solution containing salt, so it cannot be used for cut fruit.

Sodium pyrosulfite has the formula

[Chemical 1]
_{Na2S2O5- > Na2O + 2SO2} (1)

generates sulfur dioxide, as shown in In formula (1 _{), the molecular weight of Na2S2O5 is} 190.107 and the molecular weight _{of SO2} is 64.066.

The amount of sulfur dioxide generated from 1 g of sodium pyrosulfite is calculated as follows.

[Number 1]
Amount of sulfur dioxide generated (g) = 2 x 64.066/190.107 = 0.674

In the case of potassium pyrosulfite (molecular weight: 222.32), it is similarly calculated that 128.132/222.32 = 0.576 (g) of sulfur dioxide is generated from 1 g.

In Patent Document 4, three varieties of apples (red and golden delicious, Newton apple), pears, peaches and carrots are peeled and cut, and the fruits are treated at a high concentration of pH 4 to 7.5 (3.5 to 10 w / v%) vitamin C aqueous solution for 1.5 to 2 minutes or by spraying and leaving for the same period of time to prevent browning. The processing temperature is 55° F. (12.78° C.), preferably with 0.25 w/v % salt alone or with 0.08 w/v % potassium sorbate for apples. The immersion solution for peaches is an aqueous solution with concentrations of vitamin C, salt and potassium sorbate of 4.6 w/v%, 0.26 w/v% and 0.12 w/v%, respectively, adjusted to pH 5.3. do. The soaked fruit cuts were placed in high density polyethylene trays, wrapped in oxygen permeable film and stored at 35-37°F (1.67-2.78°C). In the case of apples, the aroma and texture could be maintained for 1-2 weeks. The storage period was one day for pears, which are known to have poor shelf life after processing.

Non-Patent Document 1 describes peeled apples, peach fruits and carrots containing α-cyclodextrin, 0.25% salt and 3.5% or 5.5% vitamin C with a pH of 4 to 7.5. It is described that browning of fruit juice is suppressed by immersion in liquid for 1.5 to 2 minutes. Maltosyl-β-cyclodextrin was found to have a second action after α-cyclodextrin, but β-cyclodextrin could not prevent enzymatic browning. All of them are intended to prevent browning of fruit juice, and are not intended to prevent browning of fruit itself.

JP 2010-268689 A JP 2004-129625 A U.S. Pat. No. 2,475,838 U.S. Pat. No. 4,011,348

Jose M. Lopez-Nicolas, Antonio J. Perez-Lopez, Angel Carbonell-Barrachina, and Francisco Garcia-Carmona, Use of natural and modified cyclodextrin as inhibiting agents of peach juice enzymatic browning, J. Agric. Food Chem., 2007, 55, 5312-5319.

The present invention is intended to solve the above-mentioned conventional problems, and an object of the present invention is to provide a fruit shelf life improving agent liquid that can prevent browning of cut fruits for a longer period of time than conventionally.

The present invention provides a fruit shelf life improving agent liquid comprising an aqueous solution containing a water-soluble food antioxidant in an amount of 0.03-0.8%, the amount of which provides a gas pressure of 50-250 kPa at 6 ° C. To provide an acidic fruit shelf life improving liquid containing carbon dioxide gas.

In one embodiment, the fruit shelf life improving agent liquid further contains sugar in an amount of 0.1 to 1.0 w/v%.

In one embodiment, the water-soluble food antioxidant is at least one selected from the group consisting of L-ascorbic acid and potassium pyrosulfite.

In one embodiment, the water-soluble food antioxidant is a combination of L-ascorbic acid and potassium pyrosulfite.

The present invention also provides a fruit shelf life improving agent containing sodium hydrogen carbonate, sodium carbonate, citric acid, and a water-soluble food antioxidant, and dissolving in water provides any of the above fruit shelf life improving agent liquids. To provide a fruit shelf life improving agent.

In one certain form, the said fruit shelf-life improving agent contains saccharide|sugar further.

The fruit shelf life improving agent liquid of the present invention can prevent browning of cut fruits for a longer period of time than before, and therefore can maintain the freshness of cut fruits for the period required for processing and distribution. Therefore, it becomes possible to commercialize fruits that could not be commercialized as cut fruits conventionally because they are easily damaged and overripe.

It is a photograph showing the appearance after the cut white peach was left in the air for 30 minutes at room temperature, (a) is an untreated product, and (b) is a product immersed in a shelf life improving agent according to the procedure of Example 1. . It is a photograph showing the appearance of the cut peach fruit of Example 2, (a) is the state packed after processing, (b) is the state after refrigerated storage for 3 days without packaging after processing, and (c) is packaged after processing. It is a state after refrigeration storage for 6 days. It is a photograph which shows the external appearance of the cut pear of Example 3, (a) is the state immediately after processing, (b) is the state after refrigeration storage for 3 days after processing. It is a photograph showing the appearance of the cut banana of Example 4, (a) is the state after refrigerated storage for 3 days without treatment, and (b) is the state after refrigerated storage for 3 days after treatment. It is a photograph showing the appearance of the cut peach of Example 5, (a) is in a state of thawing in a refrigerator after frozen storage in a vacuum pack bag for 5 months after treatment, (b) vacuum for 5 months after treatment After frozen storage in the pack bag, the fruit is thawed while immersed in the fruit shelf life improving agent solution. It is a photograph showing the appearance of the cut peach of Example 6, (a) is in a state of thawing in a refrigerator after frozen storage in a vacuum pack bag for 1 year after treatment, (b) vacuum pack bag for 1 year after treatment It is a state in which the fruit is thawed in a state of being immersed in a fruit shelf life improving agent solution after frozen storage inside. It is a photograph showing the appearance of the cut peach of Example 7, (a) is the state before coating after treatment, (b) is the state after storage in the refrigerator for 5 days after coating after treatment. It is a photograph showing the appearance of the cut peach of Reference Example 1, (a) is the state after refrigerating for 2 days after treatment, and (b) is the state after refrigerating for 2 days without treatment. 2 is a photograph showing the appearance of the cut peach of Reference Example 2, which was stored in a refrigerator for 2 days after the treatment. It is a photograph showing the appearance of the cut peach of Reference Example 3, and is in a state of being stored in a refrigerator for 2 days after the treatment.

The fruit shelf life improving agent liquid of the present invention contains a food antioxidant and carbon dioxide gas in water as a solvent. Water that is safe for humans to drink is sufficient as the solvent for the fruit shelf life improving agent liquid. For example, tap water and distilled water can be used.

Food antioxidants refer to antioxidants contained in additives designated by the Minister of Health, Labor and Welfare (designated additives) based on Article 10 of the Food Sanitation Law. Specific examples of food antioxidants include L-ascorbic acid (vitamin C), L-ascorbic acid stearate, L-sodium ascorbate, L-ascorbic acid palmitate, erythorbic acid (isoascorbic acid), Examples include sodium sulfite, sodium hyposulfite, sulfur dioxide, potassium pyrosulfite and sodium pyrosulfite. Preferred among these are L-ascorbic acid and potassium pyrosulfite.

Food grade antioxidants are included in an amount of 0.03-0.8 w/v%. When the content of the food antioxidant is within the above range, browning of the cut fruit is prevented for a long period of time, and the shelf life improvement effect is sufficient. The content of the food antioxidant is preferably 0.07-0.5 w/v%, more preferably 0.1-0.3 w/v%.

When L-ascorbic acid is used as a food antioxidant, its content is 0.005 to 0.05 w/v%, preferably 0.01 to 0.04 w/v%, more preferably 0.015 to It is 0.03 w/v% (Reference Example 1). When potassium pyrosulfite is used as a food antioxidant, its content is 0.01-0.5 w/v%, preferably 0.03-0.3 w/v%, more preferably 0.1-0 .2 w/v% (Reference Example 2).

Carbon dioxide refers to carbon dioxide of a purity that can be used in the manufacture of carbonated beverages. Carbon dioxide gas is used in an amount to provide a gas pressure of about 50 to about 250 kPa at a water temperature of 6°C. When the content of carbon dioxide gas is within the above range, browning of cut fruits is prevented for a long period of time, and the shelf life improvement effect is sufficient. The carbon dioxide content is preferably an amount that provides a gas pressure of about 80 to about 170 kPa, more preferably about 100 to about 130 kPa, at a water temperature of 6°C.

Carbon dioxide gas may be contained by dissolving carbon dioxide in water, or may be contained by conducting a carbon dioxide-producing reaction of a compound in water. Compounds that generate carbon dioxide by reacting in water include bicarbonates and carbonates. These produce carbon dioxide when reacting with acids in water. Specific examples of hydrogencarbonate include sodium hydrogencarbonate and potassium hydrogencarbonate. Specific examples of carbonates include sodium carbonate and potassium carbonate. Specific examples of acids include citric acid, acetic acid, hydrochloric acid and the like.

When carbon dioxide gas is added by carrying out a carbon dioxide generation reaction of a compound in water, the shelf-life improving agent liquid of the present invention contains sodium bicarbonate, sodium carbonate, citric acid and a water-soluble food antioxidant before use. It can be stored and distributed as a fruit shelf life improving agent (ie, an intermediate agent) that does not contain water. The fruit shelf life improving agent of the present invention contains all the components contained in the fruit shelf life improving agent liquid of the present invention, and additionally contains a compound that generates carbon dioxide by reaction in water and an acid.

The fruit shelf life improving agent liquid of the present invention may further contain sugar. Carbohydrates refer to carbohydrates excluding dietary fiber. The type of sugar is not particularly limited as long as it is a food additive. Specific examples of carbohydrates include polysaccharides such as gellan gum and pectin, and oligosaccharides such as cyclodextrin and trehalose.

Carbohydrates are contained in an amount of 0.1-1.0 w/v %. When the sugar content is within the above range, the stability of the flesh of the cut fruit over time is strengthened, and the shelf life improvement effect is sufficient. When food grade trehalose is used as the sugar, the flavor and taste after treatment are not changed, the appearance becomes softer, and the shelf life effect is enhanced. Its content is preferably 0.07 to 0.5 w/v%, more preferably 0.1 to 0.3 w/v% (Reference Example 3).

The fruit shelf life improving agent liquid of the present invention preferably does not substantially contain a water-soluble inorganic salt. Since the water-soluble inorganic salt has a strong salty and bitter taste, it adversely affects the taste of the processed fruit. Specific examples of water-soluble inorganic salts include potassium chloride, sodium chloride, magnesium chloride and the like. The term "substantially not contained" means that the fruit is not contained in an amount that changes the taste of the fruit when immersed in the fruit shelf life improving agent solution.

The fruit shelf life improving agent of the present invention is a solid powder for food, and the liquid dissolved in water (the fruit keeping life improving agent liquid) is acidic. If the fruit shelf life improving agent liquid of the present invention is alkaline, the treated fruit will soften and discolor.

The fruit shelf life improving agent liquid of the present invention preferably has a pH of 5.5 or less, more preferably a pH of 4-5. The pH of the fruit shelf life improving agent liquid of the present invention is adjusted by adding an acid, which is a food additive, such as citric acid, lactic acid, acetic acid, phosphoric acid, and hydrochloric acid.

When using the fruit keeping agent of the present invention, it is first solubilized in water to prepare a fruit keeping agent liquid. Next, the entire surface of the peeled and cut fruit is brought into contact with the fruit shelf life improving agent liquid of the present invention. The fruit shelf life improving agent liquid according to the present invention may be applied or sprayed onto the surface of the fruit, or the fruit may be immersed and brought into contact with the fruit by pulling it up. At that time, the temperature of the fruit shelf life improving agent solution is adjusted to generally 2 to 10°C, preferably 2 to 7°C, more preferably 2 to 3°C.

It is preferable that the cut fruits are brought into contact with the shelf-life improving agent liquid before about 30 to 60 seconds have passed since the cutting. When the cut fruit is immersed in the fruit shelf life improving agent liquid, the immersion time is preferably limited to within about 30 to 60 seconds.

Preferable examples of fruits to be treated with the agent (liquid) for improving shelf life of fruits of the present invention include peaches, pears, bananas, apples, avocados, loquats, pears, persimmons, nectarines, Japanese apricots, apricots, and plums. Among the above fruits, peaches, pears, bananas, and loquats are particularly preferred because they have a short freshness life and the effects of treatment are noticeable.

Cut fruit surface-treated using the fruit shelf life improving agent liquid of the present invention can be stored for a long period of time, for example, when placed in a clean cup container to prevent drying and stored in a refrigerator at 2 to 5 ° C. and browning does not occur. The period during which no browning occurs is at least about 3 days and at most about 6 days. By wrapping the clean cup container with a transparent film that is anti-fogging and has a gas control retention function that does not allow invasion of microorganisms, when stored in a refrigerator at 2 to 5 ° C, it can be stored for a long time without browning. can do. The period during which browning does not occur is at least 6 days and at most 10 days. After using the fruit shelf life improving agent, if the fruit is coated with a gel substance, the appearance as a food material is improved.

The cut fruit surface-treated with the liquid prepared using the agent for improving the shelf life of the fruit of the present invention is, for example, placed in a vacuum-packed bag and quickly frozen in a freezer at -20 to 40 ° C., and cooled to -20 to 30 ° C. When stored in a freezer, it can be stored for a long time. The minimum period of frozen storage without browning is 5 months, and the longest is 1 year. Frozen cut fruits can be thawed to restore the freshness and appearance at the time of processing. It is preferable to thaw frozen cut fruits while they are immersed in the fruit shelf life improving agent liquid of the present invention.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these.

<Example 1>
Tap water was placed in an unsealed container and the water temperature was adjusted to about 6°C in a refrigerator. The components shown in Table 1 were dissolved in this solution in amounts to give a predetermined concentration, thereby obtaining a shelf-life improving agent liquid.

[Table 1]

The obtained shelf life improving agent liquid exhibited a carbon dioxide gas pressure of about 120 kPa and a pH of 4.5 at a liquid temperature of about 6°C.

White peach (“Shimizu white peach” (trade name) produced in Wakayama Prefecture) was peeled off, and the peduncle was removed and cut lengthwise into 1/8 size. Immediately after cutting (about 30 to 60 seconds before the passage of time), the cut white peach was immersed in a shelf life improving agent solution at about 6° C., allowed to stand for about 30 to 60 seconds, and pulled out of the shelf life improving agent solution. After wiping off the solution attached to the peach with kitchen paper or the like, the white peach was placed in a PET clean cup container with a lid and stored in a refrigerator at 5 ° C. for 3 days to prevent drying. When the white peach after refrigerated storage was visually observed, no browning was observed. If the container was not well sealed, the cut white peach was found to be denatured due to drying.

<Example 2>
Peach fruit peeled in the same manner as in Example 1 ("Hakuho Hikawa" from Nagano Prefecture) was peeled, cut, immersed in a shelf life improving agent liquid, and then placed in a PET clean cup container. When stored in a refrigerator at 2°C by packaging using a breathable transparent film (e.g., Polo Fresh manufactured by Futamura Chemical Co., Ltd.) having a gas control and retention function without intrusion, it can be stored for a long period of time without browning. was able to save. The minimum browning period is 6 days. In a packaging film (Tsumiyama Co., Ltd.) in which fine pores (approximately 100 μm in diameter) were formed by laser processing to ensure air permeability, if the container was not tightly sealed, denaturation due to drying was observed in the cut white peach. The appearance of the cut peach fruit is shown in FIG.

<Example 3>
Tap water was placed in an unsealed container and the water temperature was adjusted to about 6°C in a refrigerator. The components shown in Table 2 were dissolved in this solution in amounts to give a predetermined concentration, thereby obtaining a shelf-life improving agent liquid.

[Table 2]

The obtained shelf life improving agent liquid exhibited a carbon dioxide gas pressure of about 122 kPa and a pH of 4.3 at a liquid temperature of about 6°C.

Peeled in the same manner as in Example 1, except that pears (“La France” produced in Yamagata Prefecture) were used instead of white peaches, and the composition of the shelf life improving agent liquid was changed as shown in Table 2. It was immersed in a shelf life improving agent liquid and stored. It was stored in a refrigerator at 3°C for 5 days. When the pears after refrigerated storage were visually observed, no browning was observed. The appearance of the cut pear is shown in FIG.

<Example 4>
Peeling, cutting, immersion in a shelf life improving agent solution, and storage were performed in the same manner as in Example 1, except that bananas (Philippines "Kochi Banana" (trade name)) were used instead of white peaches. When the bananas after refrigerated storage were visually observed, no browning was observed. The appearance of the cut banana is shown in FIG.

<Example 5>
Peach ("Yuuzora" produced in Fukushima Prefecture) was peeled, cut, and immersed in a shelf-life improving agent liquid in the same manner as in Example 3 except that peaches ("Yuuzora" produced in Fukushima Prefecture) were used. After that, it was placed in a nylon vacuum bag (Fukusuke Kogyo Co., Ltd.), quickly frozen at -35°C, and frozen at -20 to 30°C for long-term storage. The maximum frozen storage period without browning is 5 months. By thawing the frozen cut fruit at a temperature near freezing, the freshness and appearance at the time of processing were preserved. The appearance of the cut peach is shown in FIG.

<Example 6>
Peaches (“Yuuzora” produced in Fukushima Prefecture) were used and peeled, cut, and immersed in a shelf life improving agent liquid in the same manner as in Example 5. After that, put it in a (inner) polyethylene/(outer) nylon low-oxygen-permeable vacuum bag (Skater Co., Ltd.) and quickly freeze at -35°C. could be stored for a long time. The frozen storage period without browning is 1 year, which is the longest experimental period. The frozen-preserved cut fruit was thawed in the same manner as in Example 5, so that the freshness and appearance at the time of processing were preserved and restored from frozen preservation. The appearance of the cut peach is shown in FIG.

<Example 7>
Peach (“Misaka Hakuho” produced in Yamanashi Prefecture) was used, and peeled, cut, and immersed in a shelf life improving agent liquid in the same manner as in Example 2. Afterwards, about half of the soaked fruit cuts were subsequently washed with cold water in a pad (eg, about 3 L capacity). As with the unwashed fruits, the washed cut fruits were wiped with kitchen paper to remove the solution on the fruits, and the surfaces were coated with napalm rouge. When refrigerated in a refrigerator at 2-3°C, it could be stored for a long period of time for 10 days. The appearance of the cut peach is shown in FIG.

<Example 8>
In the same manner as in Example 1, peaches ("Hakuho" (trade name) from Wakayama Prefecture, "Kawanakajima White Peach" (trade name) from Yamanashi Prefecture) and apples ("Sanfuji" (trade name) from Nagano Prefecture) were prepared. The fruit was peeled, cut, and immersed in a shelf life improving agent solution. After that, about half of the soaked cut fruits were subsequently washed with water in the same manner as in Example 7. The amount of potassium pyrosulfite remaining in the cut fruit before and after washing with water was measured as the concentration of sulfur dioxide (Second Edition Food Additives Analysis Method 2000 “Sulfur dioxide (test method B)).

In addition, the change in the remaining amount of potassium pyrosulfite before and after immersion in the shelf life improving agent liquid was analyzed as the concentration of sulfur dioxide for pineapples whose discoloration after cutting was low and cut products were commercially available. That is, pineapple (Philippine Golden Pine (trade name)) was peeled in the same manner as in Example 1, the core was removed, and a sliced product having a pulp thickness of about 1 cm was prepared. The fruit slices were immersed in a 2-fold dilution of the shelf-life improving liquid of Example 1 to prepare water-washed fruit slices as described above, which were subjected to comparative analysis.

Strawberry (“Amaou” (trade name) produced in Fukuoka Prefecture) was immersed in a shelf-life-enhancing liquid and washed with water without peeling or cutting, and the amount of residual sulfur dioxide was measured. did.

In addition, with regard to pear (“La France” produced in Yamagata Prefecture) fruit, the amount of residual sulfur dioxide was measured for the cut fruit that had been peeled, immersed in a storage-improving agent solution after cutting, and washed with water.

Table 1 shows the results. Regardless of whether or not it is washed with water, the residual amount of potassium pyrosulfite as a food additive is the standard value for use (0.030 g/kg: 9th edition of the Food Additives Code, Ministry of Health, Labor and Welfare Consumer Affairs Agency published on February 01, 2018). meets It was confirmed that in the processed fruit washed with water, the lower limit of quantitative determination as sulfur dioxide was 0.003 g/kg, which is below "not detected".

[Table 3]

<Reference example 1>
Adjustment of L-ascorbic acid content Food-grade L-ascorbic acid (vitamin C) was added to tap water at 0.005, 0.01, 0.02, 0.03, 0.04, and 0.05 w/v%. were dissolved in equal amounts to prepare six kinds of treatment liquids. These were cooled to 6°C. Cut white peaches were prepared in the same manner as in Example 1, immersed in the above treatment solution, allowed to stand for about 30 to 60 seconds, and pulled out of the treatment solution. After wiping off the solution attached to the fruit, the pulled white peach was placed in a PET clean cup container with a lid and stored in a refrigerator at 5°C for 2 days. Fig. 8(a) shows the appearance of the white peach after storage.

On the other hand, cut peaches ("Chiyohime" produced in Fukuoka Prefecture) were not immersed in the above treatment solution, but were placed in a PET clean cup container with a lid and stored in a refrigerator at 5°C for 2 days. The appearance of peaches after storage is shown in FIG. 8(b).

When the fruits were preserved without being immersed in the L-ascorbic acid solution, browning was observed in the fruits. In contrast, the degree of browning was clearly reduced in the fruits immersed in a 0.002-0.05 w/v% aqueous solution of L-ascorbic acid than in the untreated fruits.

<Reference example 2>
Adjustment of content of potassium pyrosulfite Food-grade L-ascorbic acid (vitamin C) was dissolved in tap water in an amount of 0.02 w/v%, and added 0.05% of food-grade potassium pyrosulfite. It was dissolved in amounts of 0.10, 0.20, 0.30, 0.40 and 0.50 w/v% to prepare six types of treatment solutions. These were cooled to 6°C. Cut white peaches were prepared in the same manner as in Example 1, immersed in the above treatment solution, allowed to stand for about 30 to 60 seconds, and pulled out of the treatment solution. After wiping off the solution attached to the fruit, the pulled white peach was placed in a PET clean cup container with a lid and stored in a refrigerator at 5°C for 2 days. Fig. 9 shows the appearance of the white peach after storage.

Fruits immersed in a combined aqueous solution of 0.02 w/v% L-ascorbic acid and 0.05-0.50 w/v% potassium pyrosulfite browned more than those immersed in an aqueous L-ascorbic acid solution. was clearly reduced. Although it is possible to use sodium pyrosulfite as a substitute for potassium pyrosulfite, potassium pyrosulfite is superior in terms of shelf life.

<Reference example 3>
Adjustment of trehalose content Food-grade L-ascorbic acid (vitamin C) was dissolved in tap water in an amount of 0.02 w/v%, and food-grade pyrosulfite dilium was dissolved in an amount of 0.10 w/v%. Then, trehalose was dissolved in amounts of 0.05, 0.10, 0.20, 0.50, 1.00, and 2.00 w/v% to prepare six types of treatment solutions. These were cooled to 6°C.

The fruit of peach ("Chiyohime" (trade name) produced in Saga Prefecture) is peeled, cut in the same manner as in Example 1, immersed in the above treatment solution, left to stand for about 30 to 60 seconds, and pulled up from the treatment solution. rice field. After wiping off the solution attached to the pulled peach cut fruit, it was placed in a PET clean cup container with a lid and stored in a refrigerator at 5°C for 2 days. Fig. 10 shows the appearance after storage.

Fruits immersed in an aqueous solution of 0.02 w/v% of L-ascorbic acid, 0.10 w/v% of potassium pyrosulfite, and 0.1 to 1.0 w/v% of trehalose give a moist feeling and look good. got better.

Claims (6)

A fruit shelf life improving agent liquid comprising an aqueous solution containing a water-soluble food antioxidant in an amount of 0.03 to 0.8 w/v%,
containing carbon dioxide in an amount to provide a gas pressure of 50 to 250 kPa at 6° C. and being acidic;
A fruit shelf life improving liquid, wherein the water-soluble food antioxidant is a combination of L-ascorbic acid and potassium pyrosulfite . The fruit shelf life improving agent liquid according to claim 1, further comprising 0.1 to 1.0 w/v% of sugar. 3. The fruit shelf life improving agent liquid according to claim 1 or 2, which has a pH of 5.5 or less. A fruit shelf life improving agent comprising sodium bicarbonate, sodium carbonate, citric acid and a water-soluble food antioxidant,
The water-soluble food antioxidant is a combination of L-ascorbic acid and potassium pyrosulfite,
A fruit shelf life improving agent that provides the fruit shelf life improving agent liquid according to any one of claims 1 to 3 by dissolving in water. 5. The fruit shelf life improving agent according to claim 4 , further comprising sugar. A method for extending the browning prevention period of cut fruit, comprising the step of contacting the surface of cut fruit with the fruit shelf life improving agent liquid according to any one of claims 1 to 3.

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