Khairullah, Abizer,Dull, Bob J.,Villarreal, Jose Emilio,Mikoshiba, Yuki,Thomas, Jonna
申请号：
AU2012253792
公开号：
AU2012253792A1
申请日:
2012.05.04
申请国别(地区):
AU
年份:
2013
代理人:
摘要：
A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig the produce is then removed from the liquid submersed in chilled water to cool the produce dewatered and packed in an oxygen-controlled package for commercial sale.
