Abizer KHAIRULLAH,Bob J. DULL,Jose Emilio VILLARREAL LOZOYA,Yuki MIKOSHIBA,Jonna THOMAS
申请号：
US13725971
公开号：
US20140030402A1
申请日:
2012.12.21
申请国别(地区):
US
年份:
2014
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.
