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Article: Calcium salts promote apple freshness.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 2000
CopyrightCOPYRIGHT 2000 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Fresh-cut apple slices should be available to U.S. consumers thanks to a cooperative research and development agreement between USDA/ARS scientists (Western Regional Research Center, Process Chemistry and Engineering Research Unit, 800 Buchanan St., Albany, CA 94710) and researchers at Mantrose-Haeuser Co. Inc. (Attleboro, MA). The refrigerated, packaged slices last two to three weeks without browning or losing crispness.
Scientists have been working on methods to preserve fresh-cut fruit since 1986. This is the first commercial product that retains the desirable characteristics of fresh apples without leaving a detectable residue, ARS researchers tell us. The ...