Methods for preserving fresh vegetables

Abstract

Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.

Description

BACKGROUND OF THE INVENTION

Fresh vegetables rapidly deteriorate particularly when the flesh of the vegetable is exposed, such as by peeling the skin or by cutting the vegetable. The appearance, flavor, texture, and crispness rapidly degrades; the vegetable becomes soft and loses its characteristic crispness. Once vegetables are cut, they typically loose luster; often the vegetables develop a whitish cast. Many cut vegetables, such as cut peppers, once stored in a sealed package, typically exude water which collects in the package.

Methods of preservation such as freezing substantially preserves flavor; however texture and crispness are affected. Furthermore, frozen foods need to be continually stored and require freezers for storage. Refrigeration helps to preserve crispness texture and flavor for a limited number of hours. Cooking, drying and dehydration radically alter the texture, flavor appearance and texture of a vegetable. Chemical preservatives typically leave a residual taste and/or do not maintain the characteristic appearance, texture, flavor or moisture of the fresh cut vegetable. Certain chemical preservatives such as sulfites have come under scrutiny as having negative health risks.

It would be desirable to have a method for preserving fresh vegetables, particularly cut vegetables, which preserves the appearance, texture, crispness, flavor and moisture and, yet does not require cooking, drying or freezing.

SUMMARY OF THE INVENTION

The present invention pertains to methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables, without drying or dehydrating the vegetables and without employing sulfites. The method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and preferably ascorbate ions, and, applying said vegetable preservative to the vegetable.

The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 3%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.

Preferably the vegetable is then stored at a temperature which will not freeze the vegetable. Preferably the vegetable is stored at temperatures of between about 0.degree. C. to room temperature, about 20.degree. C., more preferably about 1.degree. C. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C. The invention also relates to fresh vegetables preserved with the vegetable preservatives.

DETAILED DESCRIPTION OF THE INVENTION

The present invention pertains to methods of preserving fresh, that is, uncooked, vegetables with a vegetable preservative which extends the shelf life of the fresh vegetable, particularly cut fresh vegetable. The vegetable preservative preserves the texture, flavor, appearance, crispness, color of vegetables, particularly the following vegetable families: the Solcanaceae family, for example potatoes, peppers, eggplants and tomatoes; the Amaryllidaceae family such as onions; and the Brassicaceae family, for example cabbage; and the Cucurbitaceae family, for example cucumbers. The vegetable preservative also preserves edible fungi of the Ascomycetes/Basidiomycetes classes, such as edible mushrooms, although for less extended periods, typically about 4 days. Unless other wise noted, the term "vegetable" shall include the edible fungi in addition to the conventional vegetables.

In one embodiment, the method comprises first providing a solution of vegetable preservative comprising: water, calcium ions; and preferably ascorbate ions. Next, the vegetable preservative is applied to the vegetable. The vegetable preservative is applied using conventional techniques preferably for a time sufficient to coat the vegetable with the vegetable preservative. Suitable techniques are spraying, sprinkling and dipping. Preferably the vegetable is then stored below about 20.degree. C. at a temperature which will not freeze the vegetable.

Preferably the vegetable is stored at temperatures of between about 0.degree. C. to room temperature, about 20.degree. C., more preferably about -1.degree. C. to 7.degree. C., most preferably from about 2.degree. C. to 5.degree. C. Vegetables preserved with vegetable preservative which is stored at room temperature will maintain appearance, flavor, texture and taste, however, after extended periods may have a microbial content that is not desirable.

The preservative maintains the freshness, crispness, texture, appearance, color and moisture and flavor of the vegetable. The length of the period of preservation depends upon the initial vegetable quality, the species and the variety of the vegetable and growing conditions of the vegetable. However the method of the present invention extends the period in which a vegetable has the appearance, moistness, texture, flavor and taste characteristic of the freshly cut vegetable, typically up to about 10 to about 16 days.

The method of the present invention offers the advantage in that the preserved vegetable may be stored under standard atmospheric pressure and standard atmospheric conditions; that is, the method does not require that the vegetable be stored under vacuum or inert atmosphere. The method offers the advantage in that it does not require preservatives such as sulfites. The method of preserving vegetable does not require that the food be cooked, dried or frozen. However, after the vegetable is preserved with the vegetable preservative, it may be dried or freeze dried for use as for example food or potpourri. The preserved vegetables, particularly the cut vegetables, do not release substantial amounts of water; thus the sliced vegetable retains its characteristic moisture, and water tends not to pool in the packages as is typically seen with conventional cut vegetables. An additional advantage of the preserved vegetables not releasing water is that they are suitable for placing directly on other food products such as, for example, a pizza.

The Vegetable Preservative

The vegetable preservative is preferably a solution, which contains water and calcium ions and preferably either ascorbate ions or erythorbate ions or mixtures thereof. The source of the calcium ion is preferably a calcium hydroxide or a calcium salt or a mixture thereof. Suitable calcium salts are, for example, calcium chloride, calcium carbonate, calcium phosphate, calcium erythorbate, calcium acetate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium ascorbate and mixtures thereof. The source of the ascorbate ion is ascorbic acid, erythorbic acid, or an ascorbate or erythorbate salt such as calcium ascorbate or calcium erythorbate. Where calcium ascorbate is employed, it is the source for both the calcium ion and the ascorbate ion. When added to water the ascorbic acid disassociates at least partially into the ascorbate ion and a hydrogen ion; the calcium salt disassociates into the calcium ion and the corresponding anion. Where the calcium ascorbate is employed the vegetable preservative may also be used in the dry form; in the dry form the vegetable preservative is preferably powdered or granular.

The percentage of the "dry" ingredients, exclusive of water, in the vegetable preservative are: preferably from about 10% to about 100%, more preferably from about 20% to about 50%, most preferably from about 25% to about 40% of a calcium salt; where the calcium salt is a salt other than calcium ascorbate or calcium erythorbate, there is from about 30% to about 90%, more preferably from about 50% to about 80%, most preferably from about 60% to about 75% ascorbic acid. Where the calcium salt is calcium ascorbate or calcium erythorbate, ascorbic acid is not necessary and is not preferred. Where the calcium salt is calcium chloride, the percentage of the dry ingredients exclusive of water, in the vegetable preservative is preferably from about 20% to about 90%, more preferably from about 30% to about 80%, most preferably from about 40% to about 70%, ascorbic acid and from about 10% to about 80%, more preferably from about 20% to about 70%, most preferably from about 25% to about 40%, calcium chloride. Where the calcium salt is calcium carbonate, the percentage of dry ingredients, in the vegetable preservative is preferably from about 70% to about 90%, more preferably from about 75% to about 85%, most preferably from about 77% to about 80%, ascorbic acid and from about 10% to about 30%, more preferably from about 15% to about 25%, most preferably from about 20% to about 23%, calcium carbonate.

Preferably the dry ingredients are mixed together to form a dry mixture which is then added to water to form the vegetable preservative solution. Preferably the vegetable preservative solution is used shortly, within hours, after being prepared.

The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.

The vegetable preservative solution preferably has an ion or mole ratio of ascorbate ion to calcium ion, or ascorbate acid to calcium salt, of from about 0.2:1 to about 9:1, more preferably from about 0.5:1 to about 4:1, most preferably about 1:1 to about 2.5:1. The vegetable preservative solution preferably has a weight ratio of ascorbate ion to calcium ion, of from about 0.5:1 to about 10:1, more preferably from about 2:1 to about 9:1, most preferably about 5:1 to about 8:1.

The concentration of ascorbate ions is from about 0% to about 30%, preferably from about 0.1% to about 30%, more preferably from about 0.1 to about 20%, even more preferably from about 0.5% to about 15%, most preferably from about 1% to about 5%, and the concentration of calcium ions is preferably from about 0.02% to about 15%, more preferably from about 0.1% to about 10%, most preferably from about 0.2% to about 3%.

The pH range of the vegetable preservative solution is preferably from about 2 to about 10, more preferably from about 3 to about 8, most preferably from about 3.5 to about 7.5. The pH is adjusted if needed with conventional bases such as for example, sodium hydroxide or calcium hydroxide.

Preferably the vegetable preservative lacks citric acid, acetic acid and other acids, with the exception of ascorbic acid and erythorbic acid. For the best taste, the vegetable preservative solution preferably does not have a chloride ion concentration greater than about 5%, more preferably not greater than about 2%, even more preferably not greater than about 1.5%, preferably not greater than about 0.5%; the chloride concentration of the vegetable preservative ingredients, excluding water, is preferably not greater than about 35%, preferably not greater than about 13%. Similarly, for the best taste, the vegetable preservative solution preferably does not have a sodium ion concentration greater than about 2%; more preferably not greater than about 1%; the sodium concentration of the vegetable preservative ingredients, excluding water, is preferably not greater than about 10%, more preferably not greater than about 5%.

Again, for the best taste, the vegetable preservative preferably lacks a metal ion sequestrant particularly an acidic polyphosphate metal ion sequestrant or chelant or is essentially free of a metal ion sequestrant. "Essentially free" means that the vegetable preservative has at most than trace amounts; of impurities of metal ion sequestrant, for example, less than 0.5% of the ingredients exclusive of the water.

It is also preferred that the vegetable preservative lack agents which affect the `mouth feel" of the cut vegetable and impart a waxy or slippery feel to the vegetable, such as gelling agents, film forming agents, waxes, gums, polysaccharides, such as hydroxymethyl cellulose, methyl cellulose, microcrystalline cellulose, alginates, carrageenans, lipids, pectins, modified starches, locust bean gum, xanthum gum, gellan gum, guar gum, and tragacaths.

It is also preferred that the vegetable preservative lack lecithin and emulsifiers proteins as well as individual amino acids, such as cysteine, more specifically L-cysteine.

The Method of Preserving Vegetable with the Vegetable Preservative

The vegetable is preferably first sanitized to reduce or eliminate microorganisms on the surface of the vegetable skin. Good results have been obtained using a 50-100 ppm sodium hypochlorite solution. The vegetable is then processed such as for example, by paring, slicing, coring, dicing, peeling or a combination thereof; preferably sanitized again and then the vegetable preservative is applied. The vegetable preservative, preferably ambient temperature, is applied by conventional techniques such as spraying, dipping, sprinkling tossing, immersing or drenching. Dipping involves immersing the vegetable into a solution of vegetable preservative and is generally preferred. Good results have been obtained by dipping vegetable about 1-2 minutes. Longer dipping times are also employed. Subsequent dipping with film forming agents is not necessary and is not preferred.

The vegetables are then preferably placed in conventional packaging to prevent or reduce drying of the vegetable, if the vegetable is not to be consumed within several hours, such as vegetable is to be transported or is to be displayed on a shelf. However, where the vegetable is to be consumed with several hours from slicing or peeling, the vegetable is preferably not packaged. Suitable packaging includes for example, polyethylene bags, polystyrene "clam shell" packages, multi-layer polyolefin bags such as Food Saver bags, Cryovac PD900, or Cryovac B900, bag from Cryovac Inc. Preferably the vegetable is stored at below 25.degree. C., even more preferably below 7.degree. C., even more preferably below 5.degree. C., to reduce microbial growth. While the vegetable may be stored at ambient temperatures around 20.degree. C., shelf life is increased by storing below 20.degree. C. preferably below 7.degree. C. The vegetable is preferably stored above 0.degree. C. to prevent freezing.

Preferably the packaged vegetable is not stored in a specialized atmosphere such as an atmosphere containing increased carbon dioxide or reduced oxygen; an advantage of the present method is that the vegetables are preserved even when stored in ambient air at standard atmospheric pressure.

Evaluation of Preserved Vegetables

As a result of being preserved with vegetable preservative, the vegetables retain their fresh cut characteristics, particularly vegetables retain a substantial portion of their moisture content. Vegetables preserved with the vegetable preservative typically maintain greater than about 90% of their original moisture at 12 days, even 14 days as compared fresh sliced vegetables. Appearance was also evaluated; non-preserved vegetables typically lose gloss, become whitish and lose natural color.

The texture, flavor, and moistness of the vegetable were evaluated by tasting vegetable samples. Appearance was also evaluated by visual inspection. The appearance, texture, moistness and flavor were then evaluated according to a scale of either 1 to 10, with 10 being the value assigned to a freshly cut piece of comparative vegetable.

Methods of Preserving Fresh Vegetable Using the Vegetable Preservative

EXAMPLE 1

Whole green bell peppers were washed, cored, deseeded, and sliced. The pepper slices were then dipped into the solutions listed in Table 1 for one minute. After removal from the solution, the peppers were drained for about five minutes. The pepper slices were sealed in Cryovac PD900 bags, (200 g of sliced peppers in a 8".times.5" bag) and stored at 2-5.degree. C. for 14 days. The results are shown in Table 1.

TABLE 1______________________________________Evaluation of Sliced Green Bell Peppers Preserved WithVarious Preservation Solutions AppearancePreservative 10 14 Flavor TextureSolution days days 10 days 14 days 10 days 14 days______________________________________2.48% ascorbic 10 9 10 7 10 7acid, 1.04%calcium chloride0.26% sodiumhydroxidepH 4.052.48% ascorbic 10 8.5 9 8 8 7acid, 0.58%calcium chloride,and 0.31% calciumcarbonatepH 4.033.0% calcium 10 7 10 5 10 6ascorbatepH 7.551% ascorbic acid, 10 2 9 / 8 /0.3% calciumchloride, and0.21% sodiumhydroxidepH 5.252.48% ascorbic 10 8.5 10 8 10 7acid, 1.5% calciumchloride, and0.27% sodiumhydroxidepH 4.03water 10 2 9 / 7 /______________________________________ *The scores for fresh cut were 10

As can be seen in Table 1, the vegetable preservative preserved the flavor, texture, and appearance of the vegetables even at 14 days.

EXAMPLE 2

Green bell peppers were preserved as in Example 1, except with different preservative solutions listed in Table 2. The pepper slices were stored at 2-5.degree. C. for 11 days. The results are shown in Table 2.

TABLE 2______________________________________Evaluation of Sliced Green Bell PeppersPreserved with Different SolutionsPreservative Solution Appearance Flavor Texture______________________________________2.48% ascorbic acid, 1.02% 9 9 9calcium chloride, and 0.26%sodium hydroxidepH 3.942.48% ascorbic acid, 0.58% 9 9 8calcium chloride, and 0.31%calcium carbonatepH 3.942.48% ascorbic acid, 1.5% 9 9 7calcium chloride, and 0.27%sodium hydroxidepH 3.902.48 ascorbic acid, 2.5% 9 9 9calcium chloride, and0.296% sodium hydroxidepH 3.90water (control) 7 7 6______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 2, the vegetable preservatives preserved the flavor, texture, and appearance of the vegetables as compared to the controls.

EXAMPLE 3

Whole Green bell peppers were washed and treated with 100 ppm sodium hypochlorite solution, then quartered, cored, deseeded, and sliced. The pepper slices were dipped into 50 ppm sodium hypochlorite solution for 30 seconds, then, drained and dried on paper towel for five minutes. A portion of the peppers were sealed in Cryovac PD900 bags as controls. The rest of the peppers were dipped into the preservative solutions listed in Table 3 for one minute. The peppers were drained and dried on paper towel for about five minutes. The pepper slices were sealed in Cryovac PD900 bags (200 g pepper slices in a 81".times.5" bag) and stored at 2-5.degree. C. for 13 days. The results are shown in Table 3.

TABLE 3______________________________________Evaluation of Sliced Green Bell Peppers Preserved WithVarious Preservatives SolutionsPreservative Solution Appearance Flavor Texture Moistness______________________________________2.48% ascorbic acid, 9 7 8 82.5% calcium chloride,and 0.296% sodiumhydroxidepH 3.912.48% ascorbic acid, 9.5 9.5 9.5 9.51.02% calcium chloride,and 0.26% sodiumhydroxidepH 3.962.48% ascorbic acid, 6 / / /0.58% calcium chloride,and 0.31% calciumcarbonate at pH 4.011% ascorbic acid, 2.5% 8 ` 9.5 9.5 9.5calcium chloride, and0.296% sodium hydroxideat pH 9.332.5% calcium chloride 9.5 9 9 9.5at pH 9.872.48 ascorbic acid, 9.5 9 9 9.50.71% calcium carbonateat pH 6.20Control 3 / / /______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 3, the vegetable preservatives preserved the flavor, texture, appearance and moistness of the vegetables at 13 days.

EXAMPLE 4

Whole Green bell peppers were washed and treated with 100 ppm sodium hypochlorite solution, then quartered, cored, deseeded, and sliced. The pepper slices were then dipped into 100 ppm sodium hypochlorite solution for 30 seconds, then drained and dried on paper towel for about five minutes. A portion of the peppers were sealed in Cryovac PD900 bags as controls. The rest of the peppers were dipped into solution of 2.48% ascorbic acid, 1.02% calcium chlorite, and 0.26% sodium hydroxide for one minute. The peppers were drained and dried on paper towel for about five minutes, then sealed in Cryovac PD900 bags (200 g pepper slices in a 8".times.5" bag) and stored at 2-5.degree. C., 10.degree. C., and 25.degree. C. The results are shown in Table 4.

TABLE 4______________________________________Sliced Green Bell Peppers at DifferentStorage Temperature Date of FirstPepper Sample Storage Temperature Spoilage______________________________________preserved 2-5.degree. C. 16 daysControl 11 dayspreserved 10.degree. C. 9 daysControl 7 dayspreserved 25.degree. C. 3 daysControl 2 days______________________________________

As can be seen in Table 4, the vegetable preservatives preserved the vegetables even at 16 days when stored at 2-5 C., as compared to 11 days in the control; 9 days when stored at 10 C. as compared to 7 days in the control; 3 days when stored at 25 C. as compared to 2 days in the control.

EXAMPLE 5

Orange peppers, long peppers, Italian Frying peppers, and Jalapeno peppers were preserved as described in Example 4 and they were stored at 2-5.degree. C. The results are shown in Table 5.

TABLE 5______________________________________Preservation of Several Pepper VarietiesPepper AppearanceSample 7 days 10 days 14 days______________________________________preserved orange 10 10 9pepperscontrol orange 9.5 8 7pepperspreserved long 10 10 5hot pepperscontrol long hot 10 8 5pepperspreserved 10 9.5 9.5Italian fryingpepperscontrol Italian 10 9 5frying pepperspreserved 10 10 10Jalapeno pepperscontrol Jalapeno 9.5 9 9peppers______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 5, the vegetable preservatives preserved the vegetables, and maintained better appearance than control peppers even at 14 days.

EXAMPLE 6

Peppers were preserved as in Example 4, except different temperature of preservative solutions were used and the peppers were stored at 2-5.degree. C. The results are shown in Table 6.

TABLE 6______________________________________Effects of Different Temperatures of PreservativeSolutions on Preserved of VegetablesTemperature of preservative Pepper Appearancesolutions 4 days 11 days 14 days______________________________________2-5.degree. C. 10 9.5 910.degree. C. 10 9.5 921.degree. C. 10 9.5 9Control 10 7.5 5______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 6, the solution temperatures of vegetable preservatives did not affect the quality of preserved the vegetables and maintained better appearance than control.

EXAMPLE 7

Peppers were preserved as in Example 4, except the pepper slices were stored in open jars and stored at either 2-5.degree. C. at 95% relative humidity or 25.degree. C. at 34% relative humidity. The results are shown in Table 7.

TABLE 7______________________________________Evaluation of Preserved Sliced Green Bell PeppersStored at Different ConditionsPepper Sample Storage Conditions Began drying at:______________________________________preserved 2-5.degree. C., 95% RH 4 daysControl overnight (8-22 hours)preserved 25.degree. C., 34% RH overnight (8-22 hours)control 2 hours______________________________________

As can be seen in Table 7, the vegetable preservatives preserved the vegetables and reduced dehydration as compared to the control vegetables.

EXAMPLE 8

Peppers were preserved as in Example 4, except the preservative solutions contained varying amounts of sodium hydroxide and had varying pH values as listed in Table 8. The samples were stored at 2-5.degree. C. for 14 days. The results are shown in Table 8.

TABLE 8______________________________________Effects of pH of Preservative Solution onPreservation of Vegetables% of Sodium Hydroxide pH of the Appearancein the Preservative Preservative RatingSolution Solution 10 days 14 days______________________________________0 2.65 8.5 8.50.1 3.55 8 80.2 3.98 9 8.50.26 4.09 9.5 9.50.52 5.10 9 50.54 7.25 9.5 50.7 9.95 8.5 7.5Control / 7 3______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 8, the vegetable preservatives preserved the vegetables over a wide pH range even at 14 days, as compared to the control vegetables.

EXAMPLE 9

Peppers were preserved as in Example 4, except the preservative solutions listed in Table 9 were employed. The samples were stored at 2-5.degree. C. for 11 days. The results are shown in Table 9.

TABLE 9______________________________________Evaluation of Various Concentrations ofPreservative SolutionsConcentration ofPreservative Solutions Appearance Flavor Texture Moistness______________________________________18.85% ascorbic acid, 3 / / /7.87% calcium chloride,and 2% sodium hydroxidepH 3.3812.57% ascorbic acid, 3 / / /5.25% calcium chloride,and 1.33% sodiumhydroxidepH 3.537.54% ascorbic acid, 4 / / /3.15% calcium chldride,and 0.8% sodiumhydroxidepH 3.674.71% ascorbic acid, 8 8.5 9 9.51.97% calcium chloride,and 0.5% sodiumhydroxidepH 3.733.14% ascorbic acid, 9 9 9.5 9.51.31% calcium chloride,and 0.33% sodiumhydroxidepH 3.832.48% ascorbic acid, 9.5 9 9.5 9.51.04% calcium chloride,and 0.26% sodiumhydroxidepH 3.872.1% ascorbic acid, 9.5 9.0 9.5 9.50.87% calcium chloride,and 0.22% sodiumhydroxidepH 3.901.64% ascorbic acid, 9.5 9.5 9.5 100.68% calcium chloride,and 0.17% sodiumhydroxidepH 3.921.26% ascorbic acid, 8 9 8 70.52% calcium chloride,and 0.13% sodiumhydroxidepH 3.950.82% ascorbic acid, 8 9 8 70.34% calcium chioride,and 0.09% sodiumhydroxidepH 4.00Control 8 9 7 7______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 9, the vegetable preservative preserved the flavor, texture, appearance and moistness of the vegetables in a certain range of each ingredient level.

EXAMPLE 10

Peppers were preserved as in Example 4, except the samples were packed with varying bags or package size as listed Table 10 for 13 or 14 days. The samples were stored at 2-5.degree. C. The results are shown in Table 10.

TABLE 10______________________________________Effects of Different Package Sizes and Materialspackage Pepper Appear- Moist-materials Samples ance Flavor Texture ness______________________________________13 days storagetimeCryovac PD900 P 9 9 8 8bagsCryovac B900 P 5 8 5 8bagsPolyethylene P 8 8 8 82 mil bagsCryovac PD900 C 3 / / /bags14 days storageCryovac PD 900 P 9.5 9.5 9.5 9.5bagsCryovac PD961 P 9 9 9 8bagsCryovac PD900 C 8 9 8 5bags14 days storageCryovac PD900 P 9.5 9 9.5 10bags*Cryovac PD900 C 8 9 8.5 7bags*Cryovac PD900 P 9.5 9 9.5 10bagsDouble wall P 9 9 9.5 9.5bagsCryovac PD900 C 7.5 8.5 8 6bags______________________________________ P Preserved C Control Bag size 0.5 lbs/bag except as noted by * which were 2.5 lbs/bag

As can be seen in Table 10, the vegetable preservative preserved the flavor, texture, appearance and moistness of the vegetables at 13-14 days in a variety of packages.

EXAMPLE 11

Green bell peppers were treated as in Example 4, except with the following different preservative solutions listed in Table 11. The pepper slices were stored at 2-5.degree. C. The results are shown in Table 11.

TABLE 11______________________________________Comparison of Appearance of Sliced Green Bell PeppersTreated with Vegetable Preservativeto Peppers Treated with Other Comparative Preservatives AppearanceTreatments pH 10 days 14 days______________________________________comparative preservative: 3.9 8 51% citric acid, 1%calcium chloride and0.36% sodium hydroxidecomparative preservative: 3.92 5 22% citric acid, 1%calcium chloride and 0.7%sodium hydroxidecomparative preservative: 3.89 5 23% citric acid, 1%calcium chloride and0.95% sodium hydroxide2.48% ascorbic acid, 3.94 10 91.02% calcium chlorideand 0.26% sodiumhydroxideControl 8 5______________________________________

As shown in Table 11, peppers preserved with the preservative solutions employed in the present invention, maintained a better appearance than either the controls or the comparative preservative.

EXAMPLE 12

Peppers were preserved as in Example 4, except the samples were stored at 2-5.degree. C. for 12 days. They were evaluated by compared to untreated products prepared by Ready Pac. (store at 2-5.degree. C. for 8 days). Both the samples were spread on Cheese pizza and cooked at local pizza place. The results are shown in Table 12.

TABLE 12______________________________________Evaluation of Cooked Pepper SlicesPepper Sample Appearance Flavor Texture Moistness______________________________________Preserved 7.5 7.33 8.08 7.3Control 4.67 5.83 5 7.5______________________________________ *without fresh cut control.

As can be seen in Table 12, the vegetable preservative preserved the flavor, texture, appearance and moistness of the vegetables at 12 days when then subsequently cooked.

EXAMPLE 13

Whole red onions were peeled, quartered, cored, and sliced. The onion slices were then dipped into 100 ppm sodium hypochlorite solution for 30 seconds, then drained and dried on paper towel for about five minutes. A portion of the onions were sealed in Cryovac PD900 bags as controls. The remainder of the onions were dipped into the preservative solutions listed in Table 13 for 2 minutes. The onions were removed from the solutions, drained and dried on paper towel for about 5 minutes Then the onions were sealed in Cryovac PD900 bags (200 g. in a 5".times.8" bag) and stored at 2-5.degree. C. for 14 days. The results are shown in Table 13.

TABLE 13______________________________________Evaluation of Sliced Red Onions Preservedwith Preservative SolutionsPreservative Appearance Flavor Texture Moistness______________________________________2.48% ascorbic acid 10 10 10 102.5% calciumchloride, and 0.296%sodium hydroxidepH 3.912.5% calcium 8.5 9 9 8chloridepH 9.873% ascorbic acid, 7.5 9 9 90.8% calciumcarbonatepH 6.3Control 6.5 7 6 5______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 13, the vegetable preservative preserved the flavor, texture, appearance and moistness of the onions at 14 days.

EXAMPLE 14

Whole tomatoes were washed and sliced. The tomato slices were then dipped into the preservative solutions listed in Table 13 for one minute. The tomatoes were removed from the solutions, drained and dried on a paper towel for about five minutes. The tomato slices were sealed in Cryovac PD900 bags and stored at 2-5.degree. C. for 14 days. The results are shown in Table 14.

TABLE 14______________________________________Evaluation of Sliced Tomatoes Preservedwith Various Preservative Solutions Appearance Flavor Texture 10 10 10Preservative days 14 days days 14 days days 14 days______________________________________2.48% ascorbic acid, 10 8 9 9 9 81.04% calciumchloride, and 0.26%sodium hydroxidepH 4.052.48% ascorbic acid, 10 8 8 8 8 70.58% calciumchloride, and 0.31%calcium carbonatepH 4.033.0% calcium 10 7 8 / 8 /ascorbatepH 7.551% ascorbic acid, 10 5 8 / 8 /0.3% calciumchloride, and 0.21%sodium hydroxidepH 5.252.48% ascorbic acid, 10 8 10 9 10 81.5% calciumchloride, and 0.27%sodium hydroxidepH 4.031% ascorbic acid, 10 7 7 / 5 /1.5% calciumchloride, 0.083%sodium hydroxide,and 0.2% xanthen gumpH 3.8water control 10 3 6 / 4 /______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 14, the vegetable preservative preserved the flavor, texture, and appearance of the tomatoes at 14 days.

EXAMPLE 15

Whole mushrooms were washed and sliced. The mushroom slices were then dipped into 100 ppm sodium hypochlorite solution for 30 seconds, then drained and dried on a paper towel for about 5 minutes. Some of them were sealed in Cryovac PD900 bags as control. The rest of the mushroom slices were then dipped into the solutions listed in Table 15, for one minute. The mushrooms were then drained and dried on a paper towel for about 5 minutes. The mushroom slices were sealed in Cryovac PD900 bags and stored at 2-5.degree. C. for 11 days. The results are presented in Table 15.

TABLE 15______________________________________Evaluation of Sliced MushroomsTreated with Different Preservative Solutions AppearancePreservative 4 days 11 days______________________________________3% calcium ascorbate 8 72.48% ascorbic acid, 1.02% 9 yellowcalcium chloride and 0.26%sodium hydroxideControl 6 5______________________________________ *The scores for fresh cut were 10.

As can be seen in Table 15, the vegetable preservative preserved the appearance of the mushrooms as compared to the control for at 11 days for one preservative solution and at least for 4 days for another preservative solution.

EXAMPLE 16

Whole red potatoes were washed, peeled, and a portion of the potatoes were diced. The diced potatoes were then dipped into 3.8% calcium ascorbate solution from 2 minutes; controls potatoes were either dipped in water or not treated. The potatoes were drained, and either kept in jars with loose caps or sealed in Cryovac PD900 polyolefin bags and stored at 25.degree. C. for one day. The whole potatoes were then diced. The potato samples were then boiled for 20 minutes. The untreated whole potatoes controls were washed, peeled, and diced before cooking as was a freshly cut control potato. The potatoes were then evaluated; the results are shown in Table 16.

TABLE 16______________________________________Evaluation of Potatoes with Different TreatmentsPreservative Color Flavor Texture Moistness______________________________________Peeled wholepotatoes, storedin a jar3.8% Calcium 12.0 12.8 13.2 13.0AscorbateTap Water 11.0 11.8 12.6 13.2Untreated 9.25 10.2 10.6 12.0Peeled and dicedpotatoes, storedin a jar3.8% Calcium 6.75 11.0 12.0 12.75AscorbateTap Water 6.50 7.4 10.2 8.2Untreated 4.5 6.0 9.4 6.8Peeled and dicedpotatoes, storedin a bag3.8% Calcium 14.25 10.4 10.2 11.8AscorbateTap Water 12.5 9.0 10.2 10.8Untreated 6.5 7.5 9.2 10.8Fresh cut control 14.5 10.6 13.8 14.4______________________________________

EXAMPLE 17

Whole red potatoes were washed and sliced. The slices were then dipped into the solutions listed in Table 17 or dipped into tap water for two minutes or not treated. The slices were drained and kept on open plates at 25.degree. C. for up to 5 hours. The whiteness of the potatoes was evaluated and scored on scale of 1-15 with 15 being the maximum. A score of 8 is considered to be acceptable. The results are shown in Table 17.

TABLE 17______________________________________Evaluation of Whiteness of Preserved Potato Slices 0 1 2 3 4 5Preservative hr. hr. hr. hr. hr. hr.______________________________________2.4% ascorbic 15 15 15 15 14 13acid1.02% calciumchloride,0.26% sodiumhydroxide2.48% ascorbic 15 15 15 14 13 12acid,0.58% calciumchloride,0.31% calciumcarbonateTap water control 15 12 11 10 9 8Untreated control 14 7 4 3 2 2______________________________________

As can be seen in Table 15, the vegetable preservative prevented browning as compared to the control and the water control.

EXAMPLE 18

Whole cucumbers were washed and sliced. The cucumber slices were then dipped into the following solutions or tap water for about one minute. The slices were then removed from the preservative solutions, and drained for about five minutes. The cucumber slices were sealed in Cryovac PD900 bags and stored at 2-5.degree. C. for 14 days. The results are shown in Table 18.

TABLE 18______________________________________Evaluation of Sliced CucumbersTreated With Different Preservative Solutions Appearance Flavor TexturePreservative 10 days 14 days 10 days 14 days 10 days 14 days______________________________________2.48% ascorbic 10 1 10 / 10 1acid, 1.04%calciumchloride,0.26% sodiumhydroxide2.48% ascorbic 10 / 10 / 10 /acid, 0.58%calciumchloride,0.31% calciumcarbonate3.0% calcium 10 / 10 / 10 /ascorbate1% ascorbic 10 / 10 / 10 /acid, 0.3%calciumchloride,0.21% sodiumhydroxide2.48% ascorbic 10 3 9 / 9 2acid, 1.5%calciumchloride,0.27% sodiumhydroxideWater control 10 / 7 / 8 /______________________________________ The scores for fresh cut were 10.

EXAMPLE 19

Cucumbers were preserved as in Example 18, except different preservative solutions, as listed in Table 19, were employed, and they were stored for 11 days instead of 14 days. The results are shown in Table 19.

TABLE 19______________________________________Evaluation of Sliced CucumberTreated with Different Preservative Solutions AppearancePreservative 4 days 7 days 11 days______________________________________2.48% ascorbic 10 8 3acid, 1.02%calcium chloride,0.26% sodiumhydroxide2.48% ascorbic 10 7 2acid, 0.58%calcium chloride,0.31% calciumcarbonate2.48% ascorbic 10 6 1acid, 1.5% calciumchloride, 0.27%sodium hydroxide2.48% ascorbic 10 6 3acid, 2.5% calciumchloride, 0.296%sodium hydroxideControl 10 6 1______________________________________ The scores for fresh cut were 10.

EXAMPLE 20

Whole heads of iceberg lettuce were washed and sliced. The lettuce slices were then dipped into 100 ppm sodium hypochlorite solution for about 30 seconds, then drained and dried on a paper towel for about five minutes. A portion of the lettuce slices were sealed in Cryovac PD900 bags as control. The rest of the lettuce slices were then dipped into the solutions listed in Table 20 for about one minute. The slices were then removed from the solutions, drained and dried on paper towels for about five minutes. The lettuce slices were sealed in Cryovac PD900 bags and stored at 2-5.degree. C. for four days. The results are shown in Table 20.

TABLE 20______________________________________Evaluation of Sliced LettuceTreated with Different Preservative SolutionsPreservative Appearance______________________________________3% calcium ascorbate 72.48% ascorbic acid, 1.02% 8calcium chloride, 0.26% sodiumhydroxideControl 8.5______________________________________

Thus lettuce is a less preferred vegetable to treat with the method of preserving of the present invention.

Claims

1. A method for preserving fresh cut vegetables comprising the following steps:

a. providing a preservative solution comprising:

from about 0.1% to about 10% calcium ions;

from 0.1 from about 30% ascorbate ions or erythorbate ions; and

water; and

b. applying said vegetable preservative to the cut vegetable wherein the preservative is essentially free of the metal sequestrant.

2. The method of claim 1, wherein the ascorbate ion is present from about 0.1% to about 20%, and the cut vegetable is stored at from about 0.degree. C. to about 20.degree. C., after step b.

3. The method of claim 2, wherein the preservative is essentially free of, film forming agents, sodium, and cysteine.

4. The method of claim 1, wherein the calcium ion is present from about 0.2 to about 3%.

5. The method of claim 1, wherein the preservative is essentially free of, film forming agents, sodium, and cysteine.

6. The method of claim 1, wherein the vegetable is a member of the Solcanaceae family, the Amaryllidaceae family, the Brassicaceae family, the Cucurbitaceae family, the Ascomycetes/Basidiomycetes classes.

7. The method of claim 1, wherein the preservative has a chloride ion concentration less than about 5%.

8. The method of claim 1, wherein the preservative solution comprises from about 0.5% to about 15% ascorbate ions or erythorbate ions; and the vegetable is a member of the Solcanaceae family, the Amaryllidacease family, the Brassicaceae family, the Cucurbitaceae family, the Ascomycetes classes.

9. The method of claim 1, wherein: the preservative solution comprises from about 0.2% to about 3% calcium ions, and from about 1% to about 5% ascorbate ions or erythorbate ions; the vegetable is selected from the group consisting of peppers, onion, tomatoes, cucumbers and mushrooms; and the cut vegetable is stored at from about 0.degree. C. to about 20.degree. C., after step b.

10. A method for preserving fresh cut vegetables consisting essentially of:

from about 0.1 to about 10% calcium ions;

from 0.1 to about 30% ascorbate or erythorbate ions; and,

water.

11. The method of claim 10, wherein the vegetable preservative solution consisting essentially of:

from about 0.1% to about 20% ascorbate ions or erythorbates ions; and

water.

12. The method of claim 11, wherein the vegetable preservative solution consisting essentially of:

from about 0.5% to about 15% ascorbate ions or erythorbates ions.

13. The vegetable preservative of claim 12, wherein the calcium ion is produced from calcium chloride or calcium carbonate or mixtures thereof.

14. The method of claim 13, wherein the vegetable retains over about 90% of moisture over about 11 days.

15. The method of claim 12, wherein the preservative is essentially free of, film forming agents, sodium, and cysteine.

16. The method of claim 12, wherein the vegetable is a member of the Solcanaceae family, or the Amaryllidaceae family.

17. The method of claim 12, wherein the vegetable is stored at from about 1.degree. C. to about 7.degree. C., the calcium ion is produced from calcium chloride or calcium carbonate or mixtures thereof, and the vegetable is selected from the group consisting of peppers, onion, tomatoes, cucumbers and mushrooms.

18. A method for preserving fresh cut vegetables comprising the following steps:

a. providing a preservative solution consisting essentially of from about 0.1% to about 10% calcium ions,

from 0.1 to about 30% ascorbate ions or erythorbate ions, and

water; and

b. applying said vegetable preservative to the cut vegetable.

19. A method of claim 18 wherein the calcium ion source is provided by calcium ascorbate or calcium erythorbate.