Fruit and vegetable preservative

Abstract

Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof. The preservative solution prevents residual self-staining properties commonly associated with green tea extract catechins. Processed fruits and vegetables are dipped in, sprayed with, or coated with the preservative solution. The produce preservative solution maintains the color, texture, flavor, appearance, and crispness of the treated produce.

Description

FIELD OF THE INVENTION[0001]This invention relates to the preservation of fruits and vegetables, including minimally processed produce, using a preservative solution containing green tea extract catechins and an organic acid. The preservative solution prevents residual self-staining commonly associated with green tea extract catechins.BACKGROUND OF THE INVENTION[0002]After processing, such as peeling or cutting, most fruits and vegetables discolor. The discoloration is typically due to enzymes within the fruits or vegetables that metabolize colorless endogenous chemical compounds into colored chemical compounds that lead to the discoloration, often a browning. A major enzyme responsible for browning in many fruits and vegetables is polyphenoloxidase.[0003]Various methods have been used to prevent the browning of processed produce. A very effective means of preserving produce is through the use of sulfites (e.g., U.S. Pat. No. 2,894,843 discloses the treatment of fruits and vegetable...

AI Technical Summary

Benefits of technology

This patent describes a method for extending the shelf life and appearance of minimally processed fruits and vegetables while still allowing them to be handled, packaged, and stored under normal conditions. This is possible because of a synergistic interaction between catechins in green tea extract and organic acids, such as ascorbic acid and erythorbic acid. By using lower concentrations of catechins and organic acids, the invention reduces self-staining and allows for longer-lasting antibrowning properties. This method may be used on fruits and vegetables with light colored or white flesh, such as apples, pear, or potato slices. After treatment, the produce can be packed and stored as usual.

Problems solved by technology

Application of either the organic acid or green tea extract catechins alone results in less than satisfactory antibrowning properties and in the case of green tea extract catechins, results in significant self-staining.