Fruit and vegetable preservative

Abstract

Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof. The preservative solution prevents residual self-staining properties commonly associated with green tea extract catechins. Processed fruits and vegetables are dipped in, sprayed with, or coated with the preservative solution. The produce preservative solution maintains the color, texture, flavor, appearance, and crispness of the treated produce.

1 . A method of preserving fruits and vegetables comprising:
 a. providing an aqueous preservative solution comprising (i) at least 0.008 wt percent catechins and (ii) an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof; and   b. applying the preservative solution to a fruit or vegetable.   
     
     
         2 . The method of  claim 1  wherein the catechins in the preservative solution are provided by a green tea extract. 
     
     
         3 . The method of  claim 2  wherein the green tea extract content in the preservative solution is from about 0.01 to 10% by weight. 
     
     
         4 . The method of  claim 3  wherein the green tea extract comprises at least 20 wt % epigallocatechin-3-gallate. 
     
     
         5 . The method of  claim 4  wherein the green tea extract comprises less than 10% caffeine. 
     
     
         6 . The method of  claim 1 , further comprising packaging the fruit or vegetable after applying the preservative solution. 
     
     
         7 . The method of  claim 6 , further comprising storing the packaged fruit or vegetable at from about −6° C. to about 20° C. under normal atmosphere and pressure. 
     
     
         8 . The method of  claim 6  wherein the fruit or vegetable is stored at from about 0° C. to about 6° C. under normal atmosphere and pressure. 
     
     
         9 . The method of  claim 1  wherein the catechins comprise at least 25 wt % epigallocatechin-3-gallate. 
     
     
         10 . The method of  claim 1  wherein the preservative solution further comprises a basic neutralizer selected from the group consisting of: sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, and calcium carbonate. 
     
     
         11 . The method of  claim 1  wherein the preservative solution comprises ascorbic acid or erythorbic acid, and a salt of ascorbic acid or of erythorbic acid. 
     
     
         12 . The method of  claim 1  wherein the organic acid or salt thereof is present in the preservative solution at from 0.2 wt % to 20 wt %. 
     
     
         13 . The method of  claim 1  wherein the organic acid or salt thereof is present in the preservative solution at from 0.5 wt % to 10 wt %. 
     
     
         14 . The method of  claim 1  wherein the organic acid or salt thereof is present in the preservative solution at from 1 wt % to 7 wt %. 
     
     
         15 . The method of  claim 1  wherein the organic acid or salt thereof is present in the preservative solution at from 2 wt % to 5 wt %. 
     
     
         16 . The method of  claim 1  wherein the preservative solution contains 0.008 wt % to 10 wt % catechins. 
     
     
         17 . The method of  claim 1  wherein the preservative solution contains 0.02 wt % to 1 wt % catechins. 
     
     
         18 . The method of  claim 1  wherein the preservative solution contains 0.05 wt % to 0.5 wt % catechins and the organic acid or salt thereof is present in the preservative solution at from 2 wt % to 5 wt %. 
     
     
         19 . The method of  claim 1  wherein the organic acid or salt thereof is ascorbic acid or salt thereof. 
     
     
         20 . The method of  claim 1  wherein the preservative solution further comprises an anionic surfactant present at 0.001 wt % to 0.5 wt %. 
     
     
         21 . The method of  claim 20  wherein the anionic surfactant is sodium lauryl sulfate. 
     
     
         22 . An aqueous solution comprising
 (i) at least 0.008 wt percent catechins; and   (ii) an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof.   
     
     
         23 . The aqueous solution of  claim 22 , wherein all or a portion of the catechins comprise epigallocatechin-3-gallate. 
     
     
         24 . The aqueous solution of  claim 23 , wherein the catechins comprise at least 25 wt % epigallocatechin-3-gallate. 
     
     
         25 . The aqueous solution of  claim 22  further comprising a basic neutralizer selected from the group consisting of: sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, and calcium carbonate. 
     
     
         26 . The aqueous solution of  claim 22 , wherein the organic acid comprises calcium ascorbate. 
     
     
         27 . The aqueous solution of  claim 26 , wherein the catechins comprise catechins derived from green tea extract. 
     
     
         28 . The aqueous solution of  claim 22 , wherein the catechins are present in an amount ranging from 0.008 wt % to 10 wt %. 
     
     
         29 . The aqueous solution of  claim 28 , wherein the catechins are present in an amount ranging from 0.02 wt % to 1 wt %. 
     
     
         30 . The aqueous solution of  claim 22 , wherein the catechins are present in an amount ranging from 0.05 wt % to 0.5 wt % and the organic acid or salt thereof is present in the preservative solution at from 2 wt % to 5 wt %. 
     
     
         31 . The aqueous solution of  claim 22  further comprising an antimicrobial agent. 
     
     
         32 . The aqueous solution of  claim 31 , wherein the antimicrobial agent comprises sodium lauryl sulfate. 
     
     
         33 . A kit for preparing a solution for preserving fruits and vegetables comprising:
 catechins;   an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof; and   instructions for mixing a quantity of the catechins together with a quantity of the organic acid or salt thereof and water to prepare a solution having at least 0.008 wt percent catechins.   
     
     
         34 . The kit of  claim 33  wherein the catechins are contained in a first container and the organic acid is contained in a second container. 
     
     
         35 . The kit of  claim 33  wherein the organic acid is calcium ascorbate.