Patent ID: 6054160
Filing Date: 2000-04-25
Classification: A23B

Abstract:
A method for retarding the browning, loss of texture, and change in flavor of freshly-cut apple pieces, comprising the steps of cutting an apple for consumption and exposing the cut apple pieces to an aqueous solution comprising an antioxidant selected from the group consisting of L-cysteine, D-cysteine and D.L-cysteine in a weight percentage concentration of from about 0.1 to about 0.4 percent of the solution, a calcium source selected from the group consisting of calcium chloride and calcium lactate in a weight percentage concentration of from about 0.1 to about 1.0 percent of the solution, and an osmolite selected from the group consisting of alcohol sugars that are not metabolized by bacteria in a weight percentage concentration of from about 0.2 to about 1.0 percent of the solution, and the remainder water, said exposing step including contacting the cut apple pieces with said solution for a time sufficient such that the contacting step retards the browning, loss of texture, and change in flavor of the cut apple pieces when the cut apple pieces are exposed to an atmosphere that would cause browning, loss of texture, and change in flavor of the apple pieces in the absence of said contacting step, rinsing excess aqueous solution from said apple pieces after said exposing step and packaging said apple pieces after said rinsing step in protective film means that retards oxidative reactions within the packaging.