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Article: Calcium salts help keep apples fresh.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 2001
CopyrightCOPYRIGHT 2001 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 are the result of 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 of apples last two to three weeks without browning or losing crispness.
Scientists have been working on ways to preserve fresh-cut fruit for several years. This commercial product retains the desirable characteristics of fresh apples without leaving a detectable residue, ARS researchers tell us. The key discovery by investigators was ...