초록

Methods and compositions for producing fruits or vegetables having an extended shelf life and/or a reduces level of bacterial contamination.

대표청구항 ▼

[ What is claimed is:] [1.] A method of producing fruits or vegetables having an extended shelf life and/or a reduced level of bacterial contamination, comprising:(A) applying to an outer surface of a fruit or a vegetable an effective amount of a first aqueous solution comprising:(i) 1 equivalent of

[ What is claimed is:] [1.] A method of producing fruits or vegetables having an extended shelf life and/or a reduced level of bacterial contamination, comprising:(A) applying to an outer surface of a fruit or a vegetable an effective amount of a first aqueous solution comprising:(i) 1 equivalent of a carboxylic acid represented by the formula R.sup.1 C(O)OH, and(ii) 0.75 to 1.25 equivalents of a carboxylic acid salt represented by the formula (R.sup.2 C(O)O.sup.-).sub.x (.sup.z M).sub.y ; followed by(B) rinsing the surface of the fruit or vegetable with a second aqueous solution, whereinthe first aqueous is applied to the outer surface of the fruit or vegetable for 1 second to 5 minutes,the fruit or vegetable is rinsed with the second aqueous solution within 60 minutes after completing the application to the outer surface of the fruit or vegetable,the total amount of (i) and (ii) in the first aqueous solution is 0.1 to 80% by weight,R.sup.1 and R.sup.2 are each, independently, a hydrocarbon group having 1 to 6 carbon atoms,M is a cation having a valence z, andx, y and z are each, independently, a positive integer so as to satisfy the relationship (-1)x+z(y)0.