Method to improve quality and appearance of leafy vegetables by using stabilized bromine
The present invention is in the field of treatment of leafy vegetables or other fresh commodities in general. Specifically the invention is in the field of treating leafy vegetables to enhance their product shelf life, reduce microbial loading, and improve product appearance and quality. A method to...
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| Main Authors | , |
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| Format | Patent |
| Language | English |
| Published |
27.08.2002
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| Online Access | Get full text |
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| Summary: | The present invention is in the field of treatment of leafy vegetables or other fresh commodities in general. Specifically the invention is in the field of treating leafy vegetables to enhance their product shelf life, reduce microbial loading, and improve product appearance and quality.
A method to extend the shelf-life, reduce the microbial load, and enhance product appearance and quality in leafy vegetables or other fresh commodities of the like comprising applying directly to the leafy vegetable a stabilized aqueous alkali or alkaline earth metal hypobromite solution. |
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