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Title:
METHOD FOR IMPROVING QUALITY OF STRAWBERRY FRUIT AFTER HARVESTING
Document Type and Number:
WIPO Patent Application WO/2016/195114
Kind Code:
A1
Abstract:
The present invention provides a method for treating harvested strawberry fruit in order to preserve the quality of strawberry fruit after processing involving heating. This method for treating strawberry fruit suppresses both the softening and discoloration of strawberry fruit after being subjected to a process involving a step of heating harvested strawberry fruit, the treatment method involving: (a) either subjecting harvested strawberry fruit to an acetic acid preparation treatment and a calcium preparation treatment independently and consecutively, or subjecting harvested strawberry fruit to said treatments simultaneously; and then (b) subjecting the surface of the strawberry fruit to a coating treatment with oil/fat.

Inventors:
KUNINAGA, Shisei (Maruha Nichiro Corporation 16-2, Wadai, Tsukuba-sh, Ibaraki 95, 〒3004295, JP)
SUZUKI, Hajime (Maruha Nichiro Corporation 16-2, Wadai, Tsukuba-sh, Ibaraki 95, 〒3004295, JP)
SHIRAHAMA, Yoichiro (Maruha Nichiro Corporation 16-2, Wadai, Tsukuba-sh, Ibaraki 95, 〒3004295, JP)
Application Number:
JP2016/066977
Publication Date:
December 08, 2016
Filing Date:
June 01, 2016
Export Citation:
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Assignee:
MARUHA NICHIRO CORPORATION (2-20, Toyosu 3-chome Koto-k, Tokyo 08, 〒1358608, JP)
International Classes:
A23B7/10; A23B7/14; A23B7/16; A23L21/10
Foreign References:
JPS406378B1
JP2005502373A2005-01-27
JPS62143635A1987-06-26
JP2004521648A2004-07-22
JPH0479846A1992-03-13
JPS5550855A1980-04-14
JPH0779728A1995-03-28
Other References:
FRAEYE I ET AL.: "Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution", FOOD CHEMISTRY, vol. 114, no. 4, 2009, pages 1371 - 1379, XP025953363
Attorney, Agent or Firm:
HIRAKI, Yusuke et al. (Atago Green Hills MORI Tower 32F, 5-1 Atago 2-chome, Minato-k, Tokyo 32, 〒1056232, JP)
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