Methods for preserving fresh produce

Abstract

The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.

What is claimed is:  
     
         1 . A method for preserving fresh produce comprising the following steps: 
 a. providing a produce preservative solution comprising: magnesium ion; 
 and an anion selected from the group consisting of: ascorbate ions; erythorbate ions; and mixtures thereof; and  
 water;  
   wherein: the anion and magnesium are present in a mole ratio of from 0.2:1 to 8:1; and the produce preservative has less than 5% flavonoid and metal ion sequestrant;    b. applying said produce preservative to the produce.    
     
     
         2 . The method of  claim 1 , wherein the preservative solution preservative solution has less than 1% sodium ions and less than 1% potassium ions.  
     
     
         3 . The method of  claim 1 , wherein the preservative solution preservative solution has less than 0.5% of citric acid, or citrate ions, and less than 0.5% malic acid and malate ions.  
     
     
         4 . The method of. Claims  1 ,  2 , or  3 , wherein the cation is the magnesium ion and the anion and magnesium ion are present in a mole ratio of from 0.75:1 to 8:1.  
     
     
         5 . The method of claims  1 ,  2 , or  3 , wherein the cation is the magnesium ion and the preservative solution comprises: 
 from 0.1% to 30% of the magnesium ion; and    from 0.1% to 40% of the anions; wherein the anion and magnesium ion are present in a mole ratio of from 1:1 to 4:1.    
     
     
         6 . The method of claims  1 ,  2 , or  3 , wherein the cation is the magnesium ion and the preservative has less than 5% of film forming agents, lactic acid and cysteine.  
     
     
         7 . The method of claims  1 ,  2 , or  3 , wherein the cation is the magnesium ion and the preservative solution comprises from 0.1% to 10% magnesium ions, from 0.5% to 15% ascorbate ions or erythorbate ions; wherein the anion and magnesium ion are present in a mole ratio of from 1.5:1 to 3:1 and the produce is a member of the Solcanaceae family, the Amaryllidaceae family, the Brassicaceae family, the Cucurbitaceae family, the Ascomycetes/Basidiomycetes classes or the tree fruits.  
     
     
         8 . The method of claims  1 ,  2 , or  3  wherein: 
 the cation is the magnesium and the preservative solution comprises from 0.2% to 3% magnesium ions, and from 1% to 5% ascorbate ions or erythorbate ions;  
 the produce is selected from the group consisting of peppers, onion, tomatoes, cucumbers, mushrooms, celery, potatoes, lettuce, apples, pears, avocadoes and mixtures thereof;  
 the produce is cut, and;  
 the cut produce is not frozen, dried, cooked or canned after step b.  
 
     
     
         9 . A cut fruit of vegetable preserved according to the method of claims  1 ,  2 , or  3 .  
     
     
         10 . The method of claims  1 ,  2 , or  3 , wherein the cation is zinc, and anion and cation are present in a mole ratio of from 0.75:1 to 8:1.  
     
     
         11 . The method of claims  1 ,  2 , or  3 , wherein the cation is tin, and the anion and cation are present in a mole ratio of from 0.75:1 to 8:1.  
     
     
         12 . A method for preserving fresh produce comprising the following steps: 
 a. providing a produce preservative solution consisting essentially of: 
 a cation selected from the group consisting of: magnesium ion; zinc ion; tin ion; and mixtures thereof;  
 and an anion selected from the group consisting of: ascorbate ions; erythorbate ions; and mixtures thereof; and  
 water;  
   wherein the anion and cation ion are present in a mole ratio of from 0.2:1 to 8:1;    b. applying said produce preservative to the produce.    
     
     
         13 . The method of  claim 12 , wherein the cation is magnesium, and the anion and cation are present in a mole ratio of from 0.75:1 to 8:1.  
     
     
         14 . The method of  claim 12 , wherein the cation is zinc, and anion and cation are present in a mole ratio of from 0.75:1 to 8:1.  
     
     
         15 . The method of  claim 12 , wherein the cation is tin, and the anion and cation are present in a mole ratio of from 0.75:1 to 8:1.  
     
     
         16 . The method of  claim 12 , wherein the cation is magnesium, and the preservative solution preservative solution contains: 
 from 0.1% to 15% of the cation; and 
 from 0.1%-to 30% of the anion; wherein the anion and cation are present in a mole ratio of from 1:1 to 4:1.  
   
     
     
         17 . The method of  claim 12 , wherein: the cation is magnesium; the preservative solution comprises from 0.1% to 10% of the cation, and from 0.5% to 15% anion; wherein the anion and cation are present in a mole ratio of from 1.5:1 to 3:1; the produce is a member of the Solcanaceae family, the Amaryllidaceae family, the Brassicaceae family, the Cucurbitaceae family, the Ascomycetes/Basidiomycetes classes or the tree fruits; and the cut produce is not frozen, cooked or canned after step b.