Methods for preserving fresh produce

Abstract

Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

1 - 23 . (canceled) 
     
     
         24 . A method for preserving fresh produce comprising
 providing an aqueous fresh produce preservative composition which is formed from a cation salt containing a preservative cation selected from the group consisting of aluminum ion, iron ion and mixtures thereof; the fresh produce composition also containing a preservative anion selected from the group consisting of ascorbate ions or erythrobate ions; and water;   wherein the preservative anion ion and preservative cation are present in an ion ratio of from 0.2:1 to 8:1, and further wherein the concentration of the cation salt is from 0.075% to a saturated solution; and   applying said produce preservative to the produce.   
     
     
         25 . The method of  claim 24 , wherein the concentration of the cation salt is less than a saturated solution. 
     
     
         26 . The method of  claim 25 , wherein the preservative cation is iron. 
     
     
         27 . The method of  claim 25 , wherein the preservative cation is aluminum. 
     
     
         28 . The method of  claim 24 , wherein the preservative cation is iron. 
     
     
         29 . The method of  claim 24 , wherein the preservative cation is aluminum. 
     
     
         30 . The method of  claim 24 , wherein the preservative composition has less than 1% sodium ions, less than 1% potassium ions, less than 0.5% of citric acid and citrate ions, less than 0.5% malic acid and malate ions and less than 5% of film forming agents, lactic acid and cysteine. 
     
     
         31 . The method of  claim 24 , wherein the preservative anion and preservative cation are present in a mole ratio of from 1:1 to 4:1. 
     
     
         32 . The method of  claim 24 , wherein the preservative anion and preservative cation 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. 
     
     
         33 . The method of  claim 24 , wherein the preservative composition comprises from 0.2% to 3% preservative cation, and from 1% to 5% preservative anion; 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 the preservative is applied. 
     
     
         34 . The method of  claim 24 , wherein the preservative composition is free of agents which would adversely affect the mouthfeel of the produce being preserved. 
     
     
         35 . Fresh produce produced by the method of  claim 24 .