PURPOSE: To suppress rapid deterioration in freshness of cut vegetables, espe cially browning of cut surfaces by hermetically sealing the cut vegetables in a container, rapidly regulating the oxygen concentration in the above-mentioned container within a prescribed concentration range and preserving the cut vegetables.
CONSTITUTION: Leaf vegetables, such as lettuce or cabbage, or root vegetables, such as onion or carrot, are cut to provide cut vegetables, which are then her metically sealed in a container having 1000-8000ml/m2/atm/24hr oxygen permea tion volume, e.g., PE or PP. The oxygen concentration in the above-mentioned container is regulated to 0.5-5vol.%, preferably 1-3vol.% within 24hr, preferably within 16hr to preserve the cut vegetables. Thereby, browning of cut surfaces, emission of offensive smell, putrefaction, wilting, etc., of the cut vegetables are suppressed to retain the freshness thereof. Furthermore, in regulating the afore-mentioned oxygen concentration, oxygen consumption can be accelerated by the coexistence of one or more of chlorates, chlorites (e.g., K or Na salt), etc., and a disoxidizing agent containing iron to rapidly regulate the oxygen to the above-mentioned concentration.
HAYASHIMOTO SHIGEO
MATSUMOTO MUTSUMI
