VEGETABLE TREATMENT COMPOSITION AND TREATMENT METHOD BY THE SAME

PROBLEM TO BE SOLVED: To provide a vegetable treatment composition that has excellent effect of reducing the number of microorganisms attached to the surfaces of vegetables such as lettuce, cucumber, cabbage, potherb mustard, spinach, Chinese cabbage, perilla, parsley, basil, radish, Welsh onion, on...

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Bibliographische Detailangaben
Hauptverfasser:	ICHIKAWA TAKAYUKI, FUJII HARUMI, ISOBE KENJI, YAJIMA MIZUO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a vegetable treatment composition that has excellent effect of reducing the number of microorganisms attached to the surfaces of vegetables such as lettuce, cucumber, cabbage, potherb mustard, spinach, Chinese cabbage, perilla, parsley, basil, radish, Welsh onion, onion, etc., and does no change appearances of vegetables when a fresh vegetable is used as a foodstuff not to be sterilized by heating and a treatment method by the same. SOLUTION: The method for treating vegetables includes treating vegetables using a vegetable treatment solution that contains (A) a monoglyceride succinic acid ester represented by general formula (I): R1-COO-CH2-CH(-OZ1)-CH2(-OZ2) (wherein R1is 7-11C alkyl; one of Z1and Z2is succinic acid residue and the other is hydrogen atom or succinic acid residue), (B) adipic acid, and (C) an acetate and has a pH of a 0.1 wt.% aqueous solution of the composition of 4.5-5.5, and then separating the treatment solution. COPYRIGHT: (C)2011,JPO&INPIT