초록 ▼

This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preser

This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

대표청구항 ▼

1. A method of preserving fresh cut apples comprising: a. washing whole fresh apples in a sanitizing solution;b. coring and cutting the apples to form apple pieces;c. immersing the apple pieces in a solution made from a composition comprising ascorbic acid and calcium ions, wherein the molar ratio b

1. A method of preserving fresh cut apples comprising: a. washing whole fresh apples in a sanitizing solution;b. coring and cutting the apples to form apple pieces;c. immersing the apple pieces in a solution made from a composition comprising ascorbic acid and calcium ions, wherein the molar ratio between the ascorbic acid and the calcium ions is between about 2.8:1 to about 4.0:1, and wherein the composition further comprises magnesium ions, and the weight ratio between the calcium ions and magnesium ions is between about 5.4:1 and about 11.3:1 for a period of time sufficient to transfer the functional additives in the composition to the apple pieces;d. removing excess solution from the apple pieces;e. packaging the apple pieces into containers; andf. quick-chilling the apple pieces in the sealed containers at temperatures of 0 to 4° C. for at least 24 hours. 2. A method of preserving fresh cut apples comprising: a. washing whole fresh apples in a sanitizing solution;b. coring and cutting the apples to form apple pieces;c. immersing the apple pieces in a dip solution for a period of time sufficient to transfer the functional additives in the solution to the apple pieces;wherein the dip solution comprises:ascorbic acid having a concentration between about 5.0% and 9% (w/w);calcium ions having a concentration between about 0.4% and 0.68% (w/w);magnesium ions having a concentration between 0.06% and 0.10% (w/w); andwater; wherein the molar ratio between ascorbic acid and the calcium ions is between about 2.8:1 and 4.0:1;d. removing excess dip solution from the apple pieces;e. packaging the apple pieces into containers; andf. quick-chilling the apple pieces in the sealed containers at temperatures of 0 to 4° C. for at least 24 hours. 3. A method according to claim 2 wherein the apple pieces are immersed in the dip solution for a period of 2 to 3 minutes. 4. A method according to claim 2 wherein packaging the apple pieces into containers comprises packaging the apple pieces into plastic containers having gas permeabilities of 100 to 180 cm3 of oxygen per 100 inches2 per 24 hours at 25° C. at 1 atmosphere and 400 to 1000 cm3 of carbon dioxide per 100 inches2 per 24 hours at 25° C. at 1 atmosphere. 5. A method according to claim 2 wherein the apple pieces are packaged into containers with a headspace. 6. A method according to claim 5 wherein packaging the apple pieces into containers comprises providing a volume ratio between 0.2:1 and 2:1 between the headspace and the apple pieces. 7. A method according to claim 2 wherein packaging the apple pieces into containers comprises packaging the apple pieces into containers filled with air. 8. A method according to claim 2 wherein packaging the apple pieces into containers comprises packaging the apple pieces into containers flushed with gas having a mixture of 15% O2 (vol), 5% CO2 (vol), and 80% N2 (vol).