KR100909109B1 - Production method of the minimal processed fruits - Google Patents

Abstract

A method for preparing fruits by chemical treatment and low-temperature treatment is provided to improve keeping quality and to prolong the shelf life of fruits. A method for preparing fruits comprises the following steps of: storing fruits with ethylene gas at 3~5°C; washing, sterilizing, peeling and slicing the fruits and removing seeds from the fruits; dipping the seed-removed fruits in a dipping solution under pressure reduction of 100~500 mmHg for 1-5 minutes; dipping the fruits in a sweetening solution with sugar content of 10-50wt% and moisture content of 50-90wt% for 1 minutes or 20 hours; dehydrating the fruits and packaging them; and keeping the products in refrigeration of 0~4°C. The fruits represent apples or pears. The dipping solution for apples is a mixed aqueous solution of 2-4wt% of ascorbic acid, 0.5-1wt% of citric acid, 0.5-1wt% of sodium chloride and 0.5-1.5wt% of calcium lactate. The dipping solution for pears is the mixed aqueous solution of 2-4wt% of ascorbic acid, 0.5-1wt% of sodium chloride and 0.5-1.5wt% of calcium lactate. The sweetening solution is selected from the group consisting of glucose, fructose, galactose, arabinose, xylose, maltose, sucrose, lactose, oligosaccharide, dextrin and sorbitol.

Description

Production Method of the Minimal Processed Fruits

The present invention relates to a method of producing fresh fruit, more specifically, browning, tissue softening, deterioration of flavor and bacterial growth, loss of nutrients, etc. occurring during peeling, cutting and enucleation of apples and pears. In order to prevent or suppress the change, the fresh piece which used the chemical treatment method and the low temperature treatment method provides the manufacturing method of a fruit.

In general, freshly sliced fruit undergoes processing such as washing, peeling, cutting, and enucleation. Browning of the epidermis, softening of the tissue, dehydration drying, flavor deterioration and deterioration of the product occur. Sugar spillage leads to microbial growth, fermentation, and pathogenic microbial growth. Thus, freshly sliced fruits have a much shorter shelf life than raw fruits. Fresh fruits deteriorate rapidly, especially when the fruit is exposed, for example by peeling off the cuticle or cutting the fruit. The shape, fragrance, texture and crispness of the fruit are drastically reduced. Fruits like apples turn brown within a few hours and have no unusual scent. Fruit loses its own texture and hardness and gradually becomes soft and free of peculiar crispness. The method of preserving the fruit includes a heating method of changing the aroma and texture of the fruit, and generally the shape of the fruit is also changed. The freezing method substantially preserves the fragrance. However, tissue and crisp are affected. In addition, frozen foods must be kept frozen for freezing and freezers are required. Drying methods can often preserve the fragrance, but the texture, crispness and shape of the fruit are substantially affected. Refrigeration methods help to preserve crispness, texture and fragrance for a limited time but do not inhibit browning. Chemical preservatives are often used alone or in combination with the above preservation methods but generally have a residual taste.

One method is to use four active ingredients, such as powders such as citric acid, metal separating or chelating agents such as acidic sodium polyphosphate, enzyme inhibitors such as calcium chloride, and antioxidants such as ascorbic acid. However, the fruit has an unpleasant taste and generally turns brown within 5 days. Citric acid present in lemon juice is used to delay browning in fruits. However, the fruit tastes sour, soft and moist, and usually turns brown within a few hours. Sodium ascorbate is also used to preserve fruits. This slows the fruit color deterioration, while the taste changes significantly. Other methods include forming a film on the fruit surface. However, such films are often inspiring when ingested.

Therefore, a method that does not require heating, drying, or freezing without leaving aftertaste while preserving the shape, color, texture, crispness, fragrance, etc. of the fruit, especially the cut fruit, is preferred.

Browning phenomenon in the processing process of freshly sliced fruit is oxidized to quinone by contact with polyphenol compounds such as chlorogenic acid and pyrocatechin by polyphenol oxidase, an enzyme released from fruit tissue by mechanical operation during processing. It is caused by making melanin, a brown substance. Polyphenol oxidase is an enzyme that is activated by copper or iron ions and, conversely, inactivated by chlorine ions. Therefore, sodium chloride, magnesium chloride, calcium chloride and the like containing chlorine ions, ascorbic acid, cysteine, citric acid and 4-hexylesorcinol, etc., which act as antioxidants, are used as browning inhibitors.

Softening of tissues is caused by pectin and proteases present in cell membranes or thin layers between cell membranes. Pectin is a binding material for cell membranes that gives fruit and vegetable texture. Pectinase breaks down pectin and causes softening of fruits and vegetable tissues. Therefore, the management of these enzymes is very important in food quality control. As a softening inhibitor for inhibiting the action of these enzymes, calcium chloride and calcium lactate are mainly used, and sometimes a method of heating is heated, but this is not suitable for the purpose of providing fresh texture to fruit.

In the process of peeling and cutting fruit, moisture may evaporate from the cutting surface, causing fruit to wither and wrinkles, resulting in a decrease in flavor, and breeding of microorganisms due to effluent of tissue flowing out during the cutting process. Most fruits have low pH, so mold and yeast growth are the most problematic. Fungi and yeast produce a variety of enzymes, including pectinase. Moreover, lactic acid bacteria can be mentioned as one of the factors which change the flavor of food. Lactobacillus is known to deteriorate flavor relatively quickly in fresh fruit. Pathogenic bacteria that are problematic for fresh-ply fruit products include Cyclspora cayetansis, Salmonella, Escherichia coli 0157; H7, Shigella, Camylobacter jejuni . In order to suppress the deterioration of flavor and growth of microorganisms, it is washed and disinfected in chlorine water, and the pH is controlled and maintained at low temperature. In order to evaporate moisture and preserve texture, the immersion solution is generally used. Preservatives mainly used for fruits include citric acid, hexanal and citrus essential oil.

In addition, the packaging method is very important to extend the quality of fresh fruit products, CA or MA packaging technology is widely used.

These fresh sliced fruits are sold for group meals, lunches, beauty and diets, but most of them are processed, packaged, and distributed by various retailers, such as discount stores. The deadline is very short, 2-3 days.

In order to further improve the quality of the fruit products, such fresh pieces should be considered as a whole, including browning suppression, safety, texture, flavor retention, and nutrient retention, and the like. -0589756 et al. Have proposed several methods for this. Patent No. 10-0589756 discloses a method of dipping a fruit in a solution of 0.02% oxalic acid, 0.3% ascorbic acid and 0.3% citric acid, but this method is mainly for the purpose of inhibiting browning of apples. No. 10-2005-0081580 discloses a method of dipping fruit in 0.5% ascorbic acid and 0.1% citric acid solution, but the aspect of browning, texture, and preservation of apples during storage period is limited to the difference in composition of immersion liquid. In addition, both of the above methods did not clearly present the expiration date accordingly, and thus the desired effect could not be obtained. In addition, the manufacturing method for freshly sliced apples has been proposed as in the prior art, but there is no suggestion for the manufacturing method of freshly sliced pears.

Therefore, the inventors of the present invention, while preparing a method for producing fresh fruit, biochemical changes that occur during the processing of apples and pears by chemical treatment (immersion), that is, browning prevention, texture preservation, microbial growth inhibition and flavor retention In addition, the nutrient preservation was further improved, and the present invention was completed by confirming that the processing process may be performed at a low temperature in combination with a low temperature treatment to increase safety and preservation, and to extend the shelf life.

An object of the present invention is the overall aspect of biochemical changes, such as browning, tissue softening, microbial growth and flavor reduction, loss of nutrients, etc., which reduce the loss of nutrients and merchandise that may occur during peeling, cutting and enucleation of fruits. By preventing and inhibiting this, a safe, fresh, and highly preserved fresh piece is to provide a method for producing fruit.

In order to solve the above problems, the present invention comprises the steps of: i) controlling the ethylene gas and storing and storing at a low temperature of 3 ~ 5 ℃; Ii) screening the fruit with high quality varieties by pH and Brix measurements; Iii) washing and disinfecting, peeling, cutting and enucleating the selected fruit at 0-10 ° C .; Iii) immersing the enucleated fruit in an immersion solution containing ascorbic acid, sodium chloride and calcium lactate at 0-10 ° C. under reduced pressure of 100-500 mmHg vacuum for 1-5 minutes; Iv) storing the immersed fruit in a sugar solution containing 10-50% by weight of sugar and 50-90% by weight of water for 1 minute to 20 hours; And iii) dehydrating the fruit that has been stored in the sugar solution, and then packaging the MA and refrigerated at 0 to 4 ° C. to provide a freshly sliced fruit manufacturing method.

Hereinafter, the present invention will be described in more detail.

In the method for producing fresh fruit of the present invention, the fruit is preferably apple or pear, wherein the immersion solution of apple is 2 to 4% by weight ascorbic acid, 0.5 to 1% by weight citric acid, 0.5 to 1% by weight sodium chloride And 0.5 to 1.5% by weight calcium lactate mixed solution, and the immersion solution of the belly is 2 to 4% by weight ascorbic acid, 0.5 to 1.5% by weight calcium lactate and 0.5 to 1% by weight sodium chloride. More preferred.

In addition, in the preparation method of freshly sliced fruit of the present invention, the sugar solution is glucose, fructose, galactose, arabinose, xylose, maltose, sucrose, lactose, oligosaccharide, dextrin and sorbitol It is preferable that at least one selected from the crowd consisting of.

Hereinafter, the present invention will be described for each step.

First step: control and store ethylene gas at low temperature of 3 ~ 5 ℃

Harvest apples and pears and store them in cold storage at 3 ~ 5 ℃ until processed. At this time, by adjusting the ethylene gas generated from the fruit in order to minimize the respiratory rate of the fruit to increase storage. The storage and storage minimized the maintenance of fruit freshness, bacterial propagation and enzymatic activity.

Step 2: Selection of high quality varieties by measuring pH and Brix

In addition, the fruits of the acidity pH 3.3 ~ 4.1, soluble sugar content of Brix 11.5 ~ 15.5 range was selected for the fruit of excellent quality. Fresh slice fruit manufacturing process was performed as shown in FIG.

3rd step: cleaning and disinfection, peeling, cutting and enucleation at 0 ~ 10 ℃

It was executed under the low temperature of 0 ~ 10 ℃ to minimize the freshness of fruit, propagation of bacteria and enzymatic activity. Specifically, after screening apples and pears of good quality, they were washed with detergent to remove impurities such as residual pesticides, and washed with 3 ~ 5 ℃ cooling water and 3 ~ 5 ℃ chlorine water to maintain the freshness of the fruit. (100 ppm) was treated for 2-4 minutes to disinfect and then washed again with cold tap water.

Step 4: Immersion in Immersion Solution

In order to prevent browning of fruits and to maintain texture, flavor retention, and microbial propagation, immediately after the above three steps, a pressure of 100 to 500 mmHg under vacuum for 1 to 5 minutes in an immersion solution containing ascorbic acid, sodium chloride and calcium lactate. Immerse under Specifically, in the case of apples, the degree of vacuum for 1 to 4 minutes in an immersion liquid consisting of a mixed solution of 2-4% by weight ascorbic acid, 0.5-1% by weight citric acid, 0.5-1% by weight sodium chloride, 0.5-1.5% by weight calcium lactate Fresh flakes were prepared by immersing under reduced pressure of 100 to 500 mmHg, and in the case of pears, 1 to 4 in a mixed solution of 2 to 4 wt% ascorbic acid, 0.5 to 1.5 wt% calcium lactate and 0.5 to 1 wt% sodium chloride. Fresh sliced fruits were prepared by immersing under a reduced pressure of 100-500 mmHg in vacuum for minutes.

Ascorbic acid used in the immersion solution of the present invention serves to inhibit the polyphenol oxidase to alleviate or stop the browning of the fruit. In addition, the immersion solution was absorbed more quickly into the fruit tissue by dipping under reduced pressure.

Step 5: keep in sugar solution

It was stored for 1 minute to 20 hours in a sugar solution containing 10 to 50% by weight of sugar and 50 to 90% by weight of water. The sugar solution maintains or supplements the sweetness of the fruit and prevents the growth by microorganisms. In addition, it maintains the action of the immersion solution according to the fourth step for a longer period of time, in particular to enhance the function of inhibiting the polyphenol oxidase of ascorbic acid.

Step 6: Dehydration, MA Packaging and Refrigeration

After the freshly sliced fruit was dehydrated in the sugar solution, MA was packaged to maintain freshness by controlling the respiration rate, and refrigerated at 0-4 ° C. All processing processes from the above purchase to packaging were performed at a refrigeration temperature of 0 to 10 ° C.

The production method of freshly sliced fruit of the present invention suppresses the browning of cut fresh fruit. For example, browning is suppressed for at least two weeks, preferably at least three weeks, while retaining the freshness, crispness, texture, color and aroma of the fruit without leaving any residual taste. The exact shelf life depends on initial fruit quality, fruit species and varieties, and fruit growth conditions. The method of the present invention provides the advantage that the preserved apple can be stored under standard atmospheric pressure and standard atmospheric conditions, i.e., there is no need to store the apple under vacuum or inactivated atmosphere in this method. The method of preserving the fruit does not require heating, drying or freezing. The method offers the advantage of not requiring preservatives such as sulfates. However, the fruit may be treated with fresh preservatives and then dried or lyophilized for use in foods such as potpourri and the like. Fresh preservatives will additionally delay the browning that can occur in dried or lyophilized fruits. If the dried or lyophilized fruits are returned to their original state, the preserved fruits will progress to a slower browning rate than the fruits not treated with fresh or preservatives.

The freshly chopped fruit prepared by the above method was superior in preservation in terms of browning degree, microbial growth, texture and flavor, loss of nutrition, and the like. In case of pear, shelf life could be extended to 9 days at 4 ℃ cold storage.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

EXAMPLES Measurement Method

As a result of the fresh piece of the present invention treated with the fruit manufacturing method, the color change of the fruit is substantially reduced. For fruits with white flesh, such as apples, the whiteness of the fruit treated with fresh fruit preservatives is reported in the December 1992 issue of the American Society for Horticultural Science, Alexandria, Virginia. Published in "Reporting on Objective Color Observation", HortScience, Vol. It is preferred to measure using a colormeter according to the method described in 27 (12).

The L *, a * and b * values obtained according to the method described above are then converted to whiteness according to the following formula:

If the flesh of the fruit is not white, the L, a and b values are measured by the method described above and the fresh color index is determined according to the following formula:

The fruit whiteness of the following examples was measured using Minolta Chroma Meters CR2000 manufactured by Minolta, and ColorTec-PCM Personal Color meter manufactured by ColorTec.

The firmness or hardness of the fruit is the force required for the probe to penetrate the fruit at a given distance. Hardness is measured using a Stevens Company Quality and Test System 25 and TA 40 probe.

The TA 40 probe is a black acetate, 20 mm long rod probe with a diameter of 4.5 mm. The following settings were used in the QTS system: Test form was one cyclic compression test, 0 second stop time, 0 second count, 5 g start point, 30 mm / min test speed, target unit distance, and 3 mm target value. The apple slices are 1 cm thick.

The texture, aroma and moistness of the fruit were evaluated by directly tasting the fruit sample. Color was observed by visual observation and evaluated. Color, texture, moistness and aroma were then evaluated by rating 1-10 or 1-15 using 10 or 15, the value assigned to fresh fruit slices.

The production method of freshly sliced fruit of the present invention is a general embodiment but not limited thereto. If not mentioned, the ingredients are FCC or USP grade.

Example 1 Preparation of Fresh Sliced Apple

<1-1> Browning change test by immersion time

Fuji apples were selected for good quality, washed for 3 minutes with 4 ° C. cooling water, treated for 3 minutes in 4 ° C. chlorine water (100 ppm), and then rinsed again with 4 ° C. cooling water for 3 minutes. The washed apples were peeled, cut and enucleated and divided into a control group and an immersion treatment group. The control group was immersed in distilled water as a control group, and 3 weight percent ascorbic acid, 1 weight percent citric acid, 0.5 weight percent sodium chloride, and 1 weight percent calcium lactate. The mixed aqueous solution was immersed under a reduced pressure of 200 mmHg for 1 minute, 3 minutes or 5 minutes, respectively, and then drained. It was stored for 1 hour in 30% liquid sugar (sugar 70Brix, fructose 42%, remaining glucose and oligosaccharides) consisting of glucose and fructose. This was then evaluated after storing at 4 ° C. for 13 days. The results are shown in Table 1 below. At this time, the control group is not immersed.

Evaluation of Apple Slices by Fresh-Slicing Apple Soaking Time Immersion time (minutes) color group wetness Scent Control 9.33 11.34 11.26 11.68 1 minute 12.44 12.25 11.52 12.56 3 minutes 12.98 12.36 12.22 13.44 5 minutes 12.56 11.74 11.86 13.28

Values ranged from 1 to 15, with 15 representing the highest / best quality.

<1-2> Browning change test by storage period

The degree of browning of the apple according to the number of days of storage was measured in a white color using a chromameter while storing the immersion treatment in the immersion liquid for 3 minutes in Example 1-1, respectively, and the results are shown in Table 2 below. The total number of bacteria was measured and shown in Table 3. In addition, the sensory test was carried out on a five-point scale for 10 adult men and women in consideration of the general matters such as color, texture, taste and flavor.

In general, compared to fresh fruit slices, the fruit treated with the freshly sliced fruit of the present invention maintains at least about 90% whiteness at 4 ° C. for 15 days and even 21 days compared to the control. However, at 10 ° C., the degree of browning was higher than 4 ° C. by decreasing about 15% by 9 days. Considering changes in total bacteria, texture, and flavor, the shelf life could be maintained for 20 days at 4 ℃ and 9 days at 10 ℃.

Change in Whiteness according to Storage Period of Fresh-Shipped Apples (L) Temperature 4 ℃ 10 ℃ Storage period (days) 0 3 6 9 12 15 0 3 6 9 12 15 Control 83.2 73.5 70.2 69.7 67.3 65.2 83.2 72.5 68.4 64.6 63.1 62.5 Example 1-2 83.2 82.5 82.0 81.8 80.9 79.5 83.2 80.2 79.5 79.0 78.5 72.1

Changes in total bacterial count according to storage period of fresh-cut apples (log cfu / g) Temperature 4 ℃ 10 ℃ Storage period (days) 0 3 6 9 12 15 0 3 6 9 12 15 Control 2.05 3.02 4.21 5.54 6.32 6.81 2.05 3.75 4.85 6.23 6.83 7.25 Example 1-2 1.74 1.75 1.85 2.05 2.85 3.45 1.74 1.87 2.48 3.60 4.75 5.85

Sensory tests according to the shelf life of apples (5: very good, 4: good, 3: normal, 2: not good, 1: very bad) Temperature 4 ℃ 10 ℃ Storage period (days) 0 3 6 9 12 15 0 3 6 9 12 15 Control 5 2.4 1.8 1.4 One One 5 2.0 1.3 One One One Example 1-2 5 5 5 4.8 4.5 4.2 5 4.8 4.5 4.3 4.0 3.6

<1-3> Browning change test according to sugar solution

In Example 1-1, 30% maltose, sucrose, and lactose were stored instead of storage in a saccharide solution of 30% liquid sugar consisting of glucose and fructose. Immersion solution treatment was performed for 3 minutes. It was evaluated after storage at 4 ° C. for 13 days. The results are shown in Table 5 below.

Evaluation of Apple Slices by Sugar Solution Sugar solution color group wetness Scent 30% glucose and fructose 12.98 12.36 12.22 13.44 30% maltose 12.55 12.44 12.17 12.94 30% sucrose 12.78 11.98 11.94 13.22 30% lactose 12.71 12.21 11.58 13.96

As a result, it was confirmed that similar fresh pieces can produce apples even if stored in glucose and fructose as well as other similar sugars.

Example 2 Preparation of Fresh-Shipped Vessels

<2-1> Browning change test by immersion time

Shingo pears were disinfected, washed, peeled, cut and enucleated under the same conditions as apples and divided into control and immersion treatment groups. The aqueous solution of 1% by weight calcium lactate was immersed under a reduced pressure of 200 mmHg for 1 minute 3 minutes or 5 minutes, respectively, to remove water. It was stored for 1 hour in 30% liquid sugar (sugar 70Brix, fructose 42%, remaining glucose and oligosaccharides) consisting of glucose and fructose. This was then evaluated after storing at 4 ° C. for 13 days. The results are shown in Table 6 below. At this time, the control group is not immersed.

Evaluation of Ship Sculptures According to Immersion Time of Fresh-Ship Ship Immersion time (minutes) color group wetness Scent Control 10.24 11.17 10.98 12.12 1 minute 13.17 13.25 12.34 12.99 3 minutes 13.98 13.36 12.46 13.58 5 minutes 13.12 12.74 12.51 13.44

Values ranged from 1 to 15, with 15 representing the highest / best quality.

<2-2> Browning change test by storage period

In Example 2-1, the immersion treatment of the immersion solution for 3 minutes was stored at 4 ° C. and 10 ° C., respectively. The change in the total number of microorganisms with time was measured and shown in Table 8. In addition, the sensory test was carried out on a five-point scale in consideration of the general matters such as color, texture, taste and flavor of 10 adult men and women, and is shown in Table 9.

Change in Whiteness according to Storage Period of Freshboat (L) Temperature 4 ℃ 10 ℃ Storage period (days) 0 One 3 5 7 9 0 One 3 5 7 9 Control 88.3 83.5 80.7 77.7 75.0 73.1 88.3 82.9 79.5 75.3 72.4 69.1 Example 2-2 88.3 88.2 87.0 86.1 85.3 84.2 88.3 87.1 85.7 83.8 79.8 77.3

Changes in Total Bacterial Count According to Storage Period of Fresh Pear (log cfu / g) Temperature 4 ℃ 10 ℃ Storage period (days) 0 One 3 5 7 9 0 One 3 5 7 9 Control 1.88 2.32 3.17 4.79 5.99 6.32 1.88 2.58 3.89 5.76 6.54 7.01 Example 2-2 1.22 1.23 1.25 1.77 2.45 3.07 1.22 1.55 2.25 3.02 4.15 5.42

Sensory tests according to the storage period of freshboat (5: very good, 4: good, 3: normal, 2: not good, 1: very bad) Temperature 4 ℃ 10 ℃ Storage period (days) 0 One 3 5 7 9 0 One 3 5 7 9 Control 5 2.8 2.3 1.8 1.3 One 5 2.6 2.1 1.7 1.2 One Example 2-2 5 5 5 4.7 4.4 4.1 5 4.9 4.7 4.2 3.9 3.5

As a result, 9 days at 4 ℃, 5 days at 10 ℃ was able to maintain the product value, such as color, texture, flavor compared to the control.

<2-3> Browning change test according to sugar solution

In Example 2-1, 30% maltose, sucrose, and lactose were stored in the sugar solution of the 30% liquid sugar consisting of glucose and fructose instead of storage. Immersion solution treatment was performed for 3 minutes. It was evaluated after storage at 4 ° C. for 13 days. The results are shown in Table 10 below.

Evaluation of Slices by Soluble Solution Sugar solution color group wetness Scent 30% glucose and fructose 13.98 13.36 12.46 13.58 30% maltose 13.64 13.52 12.77 12.66 30% sucrose 13.45 12.99 12.48 13.77 30% lactose 13.82 13.27 12.61 13.85

As a result, it was confirmed that similar fresh pieces can be prepared by storing in glucose and fructose as well as other similar sugars.

Through the above examples, the freshly sliced apples and pears had the excellent preservation effect compared to the control group in the browning degree, the growth of microorganisms, the change in the flavor, and the like. appear. In the case of apples in particular, the retention period could be extended by 1.5 to 2 times that of the previous report.

Figure 1 is a flow chart showing a manufacturing method of a piece of fresh fruit of the present invention.

Claims (5)

Iii) storing and storing the fruits at a low temperature of 3-5 ° C. and controlling ethylene gas; Ii) screening the fruit with high quality varieties by pH and Brix measurements; Iii) washing and disinfecting, peeling, cutting and enucleating the selected fruit at 0-10 ° C .; Iii) immersing the enucleated fruit in an immersion solution containing ascorbic acid, sodium chloride and calcium lactate at 0-10 ° C. under reduced pressure of 100-500 mmHg vacuum for 1-5 minutes; Iv) storing the immersed fruit in a sugar solution containing 10-50% by weight of sugar and 50-90% by weight of water for 1 minute to 20 hours; And Iii) after dehydrating the fruit stored in the sugar solution, MA packaging and refrigerated at 0 ~ 4 ℃; manufacturing method of fresh fruit comprising a. The method of claim 1, wherein the fruit is an apple or a pear. The method of claim 2, wherein the apple immersion solution is a mixed aqueous solution of 2-4% by weight ascorbic acid, 0.5-1% by weight citric acid, 0.5-1% by weight sodium chloride and 0.5-1.5% by weight calcium lactate. Method of making fresh fruit. The method of claim 2, wherein the immersion solution of the pear is a mixed aqueous solution of 2-4 wt% ascorbic acid, 0.5-1.5 wt% calcium lactate, and 0.5-1 wt% sodium chloride. The method of claim 1, wherein the sugar solution is glucose, fructose, galactose (galactose), arabinose (arabinose), xylose, maltose, sucrose, lactose, oligosaccharides, dextrin and sorbitol Method for producing a fresh piece of fruit, characterized in that selected.

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