WO1996010920A1 - Methodes d'inhibition de la decoloration de brocolis traites - Google Patents

Methodes d'inhibition de la decoloration de brocolis traites Download PDF

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Publication number
WO1996010920A1
WO1996010920A1 PCT/US1995/013046 US9513046W WO9610920A1 WO 1996010920 A1 WO1996010920 A1 WO 1996010920A1 US 9513046 W US9513046 W US 9513046W WO 9610920 A1 WO9610920 A1 WO 9610920A1
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WO
WIPO (PCT)
Prior art keywords
broccoli
parts
discoloration
cysteine hydrochloride
ascorbic acid
Prior art date
Application number
PCT/US1995/013046
Other languages
English (en)
Inventor
Joe H. Cherry
Howard S. Kravitz
Hesham A. Gawad
Original Assignee
Epl Technologies, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Epl Technologies, Inc. filed Critical Epl Technologies, Inc.
Priority to EP95937416A priority Critical patent/EP0782394A4/fr
Priority to AU39539/95A priority patent/AU3953995A/en
Priority to KR1019970702205A priority patent/KR970705929A/ko
Priority to JP8512697A priority patent/JPH10509029A/ja
Priority to BR9509255A priority patent/BR9509255A/pt
Priority to MX9702474A priority patent/MX9702474A/es
Publication of WO1996010920A1 publication Critical patent/WO1996010920A1/fr
Priority to NO971565A priority patent/NO971565L/no

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3535—Organic compounds containing sulfur

Definitions

  • This invention relates generally to methods for inhibiting the discoloration of mechanically and physiologically injured fruits and vegetables, and relates more particularly to methods for inhibiting the discoloration of minimally processed fresh broccoli.
  • cut stem discoloration Of the estimated 3 billion pounds of broccoli that are marketed in the United States each year, more than half are processed soon after harvest and are shipped ready for consumption. Whole, unprocessed heads of broccoli may be stored under refrigeration for many weeks without significant deterioration. However, processed fresh broccoli that has been in refrigerated storage for just a week or two will become pale green, the florets will begin to turn yellow, and the cut stem will begin to brown. This latter form of broccoli discoloration is referred to as cut stem discoloration.
  • the rate at which the discoloration of processed fresh broccoli occurs is also a function of the physiological condition of the broccoli prior to harvesting and processing, the chemical treatments that are applied to the broccoli during processing, if any, and the humidity levels and the temperatures at which the processed fresh broccoli is stored.
  • variations in the physiology of the whole, unprocessed heads of broccoli caused by different degrees of environmental stress during the growing season, such as heat stress and drought stress will result in variations in the onset of discoloration when the broccoli is processed, and stored under a given set of storage conditions. Broccoli that is grown in poorly irrigated fields tends to form discoloration more rapidly after processing than does broccoli that is grown in well irrigated fields, for example.
  • Discoloration is unsightly and unappetizing. As a result, consumers invariable associate discoloration with distastefully old broccoli, even though the taste and nutritional value of the processed fresh broccoli are not affected by the appearance of discoloration. Therefore, the appearance of discoloration leads to significant commercial waste if the processed fresh broccoli is pulled from the retail shelf before taste and nutrition are affected.
  • the new methods of the present invention utilize safe and natural chemicals that are effective in such low concentrations that they do not impart an off-color or taste to the processed fresh broccoli to which they are applied.
  • One embodiment of the present invention is a method for inhibiting the discoloration of processed fresh broccoli, comprising handling the broccoli for fresh consumption and exposing that processed fresh broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, in weight percentage ratios ranging from about 59.6 to about 72 parts sodium citrate, to about 14.4 to about 17.9 parts ascorbic acid, to about 12.6 to about 7.6 parts sodium acid pyrophosphate, and to about 6 to about 9.9 parts L-cysteine hydrochloride, and the remainder water until the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 0.25 to at least about 2.0 weight percent of the solution, the exposing including contacting the processed fresh broccoli with the solution for a time sufficient such that the contacting inhibits the discoloration of the processed fresh broccoli when the processed fresh broccoli is expos 'i to an atmosphere that
  • Another embodiment of the present invention is the method for inhibiting the discoloration of processed fresh broccoli set forth in the immediately preceding paragraph, and further comprising treating the processed fresh broccoli prior to, or after, the exposing step with chlorinated water having a chlorine concentration of from about 50 ppm to less than about 150 ppm.
  • the broccoli utilized in the following examples were acquired directly from broccoli processors in California within days of harvest.
  • the broccoli was shipped from the California processors via overnight express in coolers packed with ice to a laboratory facility where the tests set forth in the following Examples were conducted.
  • a formulation of about 72.0% by weight food grade sodium citrate, about 14.4% by weight ascorbic acid, about 7.6% by weight sodium acid pyrophosphate and about 6.0% by weight L-cysteine hydrochloride was dissolved in 59°F tap water (10 ppm chlorine) to a final test solution concentration of about 1.0% by weight with a final pH of about 5.2.
  • control group and the test group were removed from storage and were examined for discoloration.
  • the control group had a bad odor and the cut stems were very brown.
  • the test group by contrast, was still moist, had good color and taste, and had a sweet odor.
  • the test group was returned to refrigerated storage, and was examined again after 14 days of refrigerated storage. Again, the test group was still moist, had good color and taste, and exhibited no cut stem discoloration.
  • a first formulation of about 72.0% by weight food grade sodium citrate, about 14.4% by weight ascorbic acid, about 7.6% by weight sodium acid pyrophosphate and about 6.0% by weight L-cysteine hydrochloride was diluted with 67°F tap water to a final first test solution concentration of about 2.0% by weight with a final pH of about 5.7.
  • a 1.0 pound first test group of the same florets was then sprayed with the 2.0% by weight first test solution for about 1.5 minutes. The first test group was then bagged in the same type CVP film and placed in refrigerated storage at about 38°F.
  • L-cysteine hydrochloride was dissolved in 67°F tap water to a final second test solution concentration of about 1.2% by weight with a final pH of about 5.7.
  • a 1.0 pound second test group of the same florets was then sprayed with the 1.2% by weight solution for about 1.5 minutes.
  • the second test group was then packaged in the same type CVP film and placed in refrigerated storage at about 38°F.
  • control group and test group florets were stored at about 38°F.
  • the control group and test group florets were then transferred to storage at about 44°F, which is a more realistic storage temperature to replicate real market storage conditions.
  • control group and the first and second test group florets were removed from storage and were examined for discoloration.
  • the control group had begun to turn brown at the cut ends.
  • the first and second test groups by contrast, were still moist, had good color and taste, and exhibited no cut stem discoloration.
  • the second test group was returned to refrigerated storage, and was examined again 3 days later. After 3 additional days, the second test group was still moist, with good color and taste, and with no cut stem discoloration.
  • Freshly harvested broccoli was processed by a central California processing plant, the fresh florets were packed in ice and were then transported to a California laboratory facility where the stems were trimmed and the florets were treated in the following manner 6 days after harvest.
  • a control group of the florets weighing about 1 pound, was bagged in the processor's perforated film and placed in refrigerated storage at about 40°F.
  • a formulation of about 72.0% by weight food grade sodium citrate, about 14.4% by weight ascorbic acid, about 7.6% by weight sodium acid pyrophosphate and about 6.0% by weight L-cysteine hydrochloride was dissolved in tap water to a final test solution concentration of about 0.5% by weight with a final pH of about 5.9.
  • a first test group of florets was dipped for about 1 minute in a 70 C F tap water bath containing 50 ppm chlorine to approximate the present production treatment utilized by some California processing plants for processed fresh broccoli florets, and then was dipped for about 1 minute in the 0.5% by weight test solution at 70°F, and then placed in vented bags and stored at 40°F.
  • a second test group of florets was dipped for about 1 minute in the 0.5% by weight test solution at 70°F, and then was dipped for about 1 minute in a 70°F water both containing 50 ppm chlorine (pH 5.9), and then placed in vented bags and stored at 40°F.
  • test group After 15 days, the control group had a bad odor and the cut stems were brown. The test groups were still moist, had good color and taste after 15 days, and even after 22 days. The best test group was the first group in which the florets that had been dipped in a 70°F water solution containing 50 ppm chlorine before being treated with the 0.5% by weight test solution.
  • Freshly harvested broccoli was processed by a central California processing plant, the fresh florets were hydiocooled (water at ⁇ 37°F, 150 ppm Cl), were packed in ice, and were then transported to a California laboratory facility where the stems were trimmed and the florets were treated in the following manner.
  • a control group of the florets weighing about 1 pound, was bagged in standard, perforated CVP film, and was placed in storage at about 35°F.
  • a formulation of 72.0% by weight food grade sodium citrate, 14.4% by weight ascorbic acid, 7.6% by weight sodium acid pyrophosphate and 6.0% by weight L-cysteine hydrochloride was dissolved in 60°F tap water to a final test solution concentration of about 1.0% by weight with a final pH of about 5.5.
  • a test group of florets was then sprayed with the 1.0% by weight test solution at a rate of about 4 ounces per pound of florets, and was then placed in the same standard, perforated CVP film, and was placed in storage at about 35°F.
  • control and test groups were stored at about 40-42°F, which for the next 48 hour period was periodically raised to 50-60°F to mimic temperature fluctuations in the normal commercial broccoli distribution channels.
  • Freshly harvested broccoli was processed by a central California processing plant, the fresh florets were hydrocooled (water at ⁇ 37°F, 50 ppm Cl ), were packed in ice, and were then transported to a California laboratory facility where the stems were trimmed and the florets were treated in the following manner.
  • a control group of the florets weighing approximately 22 pounds was placed in shallow boxes, covered with a plastic liner, and then placed in refrigerated storage at about 36°F.
  • a formulation of about 72.0% by weight food grade sodium citrate, about 14.4% by weight ascorbic acid, about 7.6% by weight sodium acid pyrophosphate and about about 6.0% by weight L-cysteine hydrochloride was dissolved in 60°F tap water to a final test solution concentration of about 2.0% by weight with a final pH of about 5.2.
  • a test group composed of 22 pounds of the same florets was then sprayed 4 times for 20 seconds each with the 2.0% by weight test solution. The test group was then placed in the same shallow boxes, covered with the same plastic liner, and placed in refrigerated storage at about 36°F.
  • control group After 28 days, the control group and the test group were examined for discoloration.
  • the control group showed significant browning of the cut stems and loss of green color.
  • the test group by contrast, was still moist, had good color, and had no cut stem discoloration.
  • Freshly harvested broccoli crowns were processed by a central California processing plant, were hydrocooled (water at ⁇ 37°F, 50 ppm Cl), were packed in ice, and were then transported to a California laboratory facility where the stems were trimmed and the crowns were treated in the following manner.
  • a control group of the fresh crowns weighting approximately 20 pounds was placed in the processor's standard HV box, covered with non-perforated film, and placed in refrigerated storage at about 34°F.
  • a formulation of about 72.0% by weight food grade sodium citrate, about 14.4% by weight ascorbic acid, about 7.6% by weight sodium acid pyrophosphate, and about 6.0% by weight L-cysteine hydrochloride was dissolved in 60°F tap water to a final test solution concentration of about 1.0% by weight.
  • a 20 pound test group of the crowns was then sprayed with one pint of the 1.0% by weight test solution. The test group was then placed in the same type HV box, covered with the same non-perforated film, and placed in refrigerated storage at about 34°F.
  • control group and test group were examined for discoloration.
  • the control group had significant discoloration.
  • the test group by contrast, was still moist, had good color and taste, and was within commercially acceptable limits.
  • a test solution of about 59.6% by weight food grade sodium citrate, about 17.9% by weight ascorbic acid, about 9.9% by weight sodium acid pyrophosphate and about 12.6% by weight L-cysteine hydrochloride was dissolved in tap water to a final solution concentration of about 1.2% by weight.
  • a test group of about 1 pound of the same florets was then sprayed for about 1.5 minutes with the 1.2% by weight test solution.
  • the test group was then bagged in the same film and placed in refrigerated storage at about 40°F. After 21 days, the control group and the test group florets were removed from storage and were examined for discoloration. The control group had begun to turn brown at the cut stems and the florets were dull green.
  • the test group by contrast, was still moist, had good color, and exhibited no browning at the cut stems.
  • the solutions utilized in the methods of the present invention may be contacted with processed fresh broccoli crowns or florets in the conventional ways, such as by dipping, spraying or showering, including contacting the broccoli with the solutions in the conventional hydrocoolers utilized by broccoli processors, as set forth in the Examples, above. Spraying has been the preferred method in testing completed to date.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Méthode d'inhibition de la décoloration de brocolis frais traités, qui consiste à manipuler le brocoli destiné à être consommé frais et à exposer celui-ci à une solution de citrate de sodium, d'acide ascorbique, de pyrophosphate disodique, et d'hydrochlorure de L-cystéine, selon des rapports de pourcentage en poids d'environ 59,6 à environ 72 parties de citrate de sodium, d'environ 14,4 à environ 17,9 parties d'acide ascorbique, d'environ 12,6 à environ 7,6 parties en poids de pyrophosphate disodique et d'environ 6 à environ 9,9 parties d'hydrochlorure de L-cystéine, le solde étant de l'eau, et ce jusqu'à ce que le citrate de sodium, l'acide ascorbique, le pyrophosphate disodique et l'hydrochlorure de L-cystéine soient dilués pour former une concentration combinée d'environ 0,25 à au moins environ 2,0 % en poids de la solution, l'exposition consistant à mettre le brocoli frais traité en contact avec la solution pendant suffisamment de temps pour inhiber la décoloration de celui-ci lorsqu'il est exposé à l'atmosphère.
PCT/US1995/013046 1994-10-06 1995-10-03 Methodes d'inhibition de la decoloration de brocolis traites WO1996010920A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
EP95937416A EP0782394A4 (fr) 1994-10-06 1995-10-03 Methodes d'inhibition de la decoloration de brocolis traites
AU39539/95A AU3953995A (en) 1994-10-06 1995-10-03 Methods for inhibiting the discoloration of processed broccoli
KR1019970702205A KR970705929A (ko) 1994-10-06 1995-10-03 가공된 브로콜리의 변색을 억제하는 방법(Methods for inhibiting the discoloration of processed broccoli)
JP8512697A JPH10509029A (ja) 1994-10-06 1995-10-03 加工ブロッコリの変色防止方法
BR9509255A BR9509255A (pt) 1994-10-06 1995-10-03 Métodos para inibir a descoloração de brócolos processados
MX9702474A MX9702474A (es) 1994-10-06 1995-10-03 Metodos para inhibir la decoloracion del brecol procesado.
NO971565A NO971565L (no) 1994-10-06 1997-04-04 Fremgangsmåte for hemming av misfarging av bearbeidet brokkoli

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US31945094A 1994-10-06 1994-10-06
US08/319,450 1994-10-06

Publications (1)

Publication Number Publication Date
WO1996010920A1 true WO1996010920A1 (fr) 1996-04-18

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PCT/US1995/013046 WO1996010920A1 (fr) 1994-10-06 1995-10-03 Methodes d'inhibition de la decoloration de brocolis traites

Country Status (10)

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EP (1) EP0782394A4 (fr)
JP (1) JPH10509029A (fr)
KR (1) KR970705929A (fr)
AU (1) AU3953995A (fr)
BR (1) BR9509255A (fr)
CA (1) CA2201880A1 (fr)
HU (1) HUT77877A (fr)
MX (1) MX9702474A (fr)
NO (1) NO971565L (fr)
WO (1) WO1996010920A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5858432A (en) * 1994-10-06 1999-01-12 Epl Technologies, Inc. Methods for shipping broccoli without ice
EP0906727A2 (fr) * 1997-07-14 1999-04-07 Epl Technologies, Inc. Compositions et procédé pour conserver l'intgrité de pommes fraichement coupées
FR2780859A1 (fr) * 1998-07-13 2000-01-14 Xeda International Procede de traitement des fruits et legumes

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101278762B1 (ko) * 2010-12-21 2013-06-25 대한민국(농촌진흥청장) 과일, 채소류 갈변억제제 조성물 및 이를 이용한 갈변 억제 방법

Citations (5)

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Publication number Priority date Publication date Assignee Title
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors
US4937085A (en) * 1986-08-15 1990-06-26 Agra-Research, Inc. Discoloration preventing food preservative and method
US4988523A (en) * 1987-04-14 1991-01-29 Liberty Enterprises, Inc. Method and composition for preserving fresh peeled fruits and vegetables
US5126153A (en) * 1988-05-13 1992-06-30 Basic American Foods, Inc. Compositions and methods for inhibiting browning of processed produce
US5316778A (en) * 1991-11-29 1994-05-31 Global Prepcorp Method for processing leafy vegetables for extended storage

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors
US4937085A (en) * 1986-08-15 1990-06-26 Agra-Research, Inc. Discoloration preventing food preservative and method
US4988523A (en) * 1987-04-14 1991-01-29 Liberty Enterprises, Inc. Method and composition for preserving fresh peeled fruits and vegetables
US5126153A (en) * 1988-05-13 1992-06-30 Basic American Foods, Inc. Compositions and methods for inhibiting browning of processed produce
US5316778A (en) * 1991-11-29 1994-05-31 Global Prepcorp Method for processing leafy vegetables for extended storage

Non-Patent Citations (1)

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Title
See also references of EP0782394A4 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5858432A (en) * 1994-10-06 1999-01-12 Epl Technologies, Inc. Methods for shipping broccoli without ice
EP0906727A2 (fr) * 1997-07-14 1999-04-07 Epl Technologies, Inc. Compositions et procédé pour conserver l'intgrité de pommes fraichement coupées
EP0906727A3 (fr) * 1997-07-14 1999-05-26 Epl Technologies, Inc. Compositions et procédé pour conserver l'intgrité de pommes fraichement coupées
FR2780859A1 (fr) * 1998-07-13 2000-01-14 Xeda International Procede de traitement des fruits et legumes
EP0972450A1 (fr) * 1998-07-13 2000-01-19 Xeda International Procédé de traitement des fruits et légumes

Also Published As

Publication number Publication date
JPH10509029A (ja) 1998-09-08
HUT77877A (hu) 1998-09-28
MX9702474A (es) 1998-04-30
BR9509255A (pt) 1997-10-21
KR970705929A (ko) 1997-11-03
EP0782394A1 (fr) 1997-07-09
NO971565L (no) 1997-06-06
EP0782394A4 (fr) 1999-04-28
CA2201880A1 (fr) 1996-04-18
NO971565D0 (no) 1997-04-04
AU3953995A (en) 1996-05-02

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