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

[0014]The present invention enables extending the shelf life and appearance of minimally processed fruits and vegetables, as well as normal handling, packaging, and storage of the preserved fruits and vegetables under normal atmosphere and pressure conditions.

[0015]As described in the background information, this invention is partly predicated by the ability of catechins, and in particular green tea extract catechins, to act as antioxidants and inhibit polyphenoloxidase. In accordance with the invention, it has been discovered that organic acids, particularly acids with antioxidant properties such as ascorbic acid and its isomer erythorbic acid, interact with the catechins in green tea extract in a synergistic manner to prevent the browning of processed produce, including minimally processed produce, such as apple or potato slices. 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. It has been further discovered, however, that the organic acid surprisingly prevents the self-staining discoloration normally associated with produce treated with green tea extract catechins when used in amounts effective to provide antibrowning of the treated produce. This latter finding is critical for acceptance of a green tea extract catechin produce preservative solution, particularly for use on fruits and vegetables with light colored or white flesh, such as apple, pear, or potato slices. Further, due to the synergistic interaction of the ascorbic acid and green tea extract, it has been demonstrated that the present invention advantageously enables use of a relatively much lower concentration of preservative to be employed in order to provide the desired antibrowning effect over extended time periods.

[0016]In various embodiments, minimally processed fruits and vegetables (e.g., peeled, cored, or sliced) may be treated with a preservative solution containing green tea extract catechins and an organic acid or salt thereof with antioxidant properties selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof. The fruits or vegetables can be treated with a variety of methods such as dipping, spraying, or coating with the preservative solution. After treatment, the fruits and vegetables can then be packed and stored using conventional procedures under normal atmosphere and pressure conditions. Treatment with the preservative solution thus advantageously extends the shelf-life of the produce without the use of special handling or packaging requirements.

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.