PURPOSE: To prevent change in color and change in taste of edible root caused during transportation and to preserve freshness for a long period of time by treating peeled edible roots with an antioxidant and storing the edible roots in an atmosphere having a given oxygen concentration.
CONSTITUTION: Peeled and/or cut edible roots such as potato are treated with an antioxidant [e.g. ascorbic acid (salt), etc.], oxygen concentration in an atmosphere is adjusted to 0.1-5vol.% by using a deoxidizer comprising one or more member selected from the group consisting of a chlorate, a chlorite and a hypochlorite and iron powder and the edible roots are preserved in the atmosphere. The edible roots are preferably stored in a container made of a material such as PE having ≤8,000ml/m2/atm/24 hours oxygen permeability.
KOJIMA TOMOKO
SAITO HITOSHI
FUJII YASUO
