Composition

Abstract

There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.

We claim: 
     
         1 . A method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising:
 (i) an optional first step of pre-dipping the produce in a chelating agent; and   (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.   
     
     
         2 . A method according to  claim 1  wherein the chelating agent is an organic chelating acid is selected from citric acid and a combination of citric acid and tannic acid, and derivatives thereof and combinations thereof. 
     
     
         3 . A method according to  claim 2  wherein the chelating agent is a combination of citric acid and tannic acid, and derivatives thereof. 
     
     
         4 . A method according to  claim 1  wherein the amount of chelating agent present is from about 0.1% to about 5% (w/v). 
     
     
         5 . A method according to  claim 1  wherein the enzyme inhibitor is a natural organic acid. 
     
     
         6 . A method according to  claim 5  wherein the natural organic acid is tannic acid, or a derivative thereof. 
     
     
         7 . A method according to claim  65  wherein the natural organic acid is in an acidic solution. 
     
     
         8 . A method according to  claim 1  wherein the enzyme inhibitor includes an enzyme carrier. 
     
     
         9 . A method according to  claim 1  which comprises the simultaneous treatment of the produce (fruit) with a combination of a chelating agent, an enzyme inhibitor, and one or more of an antioxidant, a flavour enhancer and a sugar. 
     
     
         10 . A method according to  claim 1  wherein the amount of the antioxidant is from about 0.25% to about 6.0% (w/v). 
     
     
         11 . A composition suitable for the prevention of the discolouration of produce (fruit) comprising an optional pre-dipping chelating component and an enzyme inhibitor component. 
     
     
         12 . A composition according to  claim 11  wherein the chelating agent is an organic chelating acid is selected from citric acid and tannic acid, and derivatives thereof and combinations thereof. 
     
     
         13 . A composition according to any one of  claim 11  wherein the chelating agent is a combination of citric acid and tannic acid, and derivatives thereof. 
     
     
         14 . A composition according to  claim 12  wherein the amount of chelating agent present is from about 0.1% to about 5% (w/v). 
     
     
         15 . A composition according to  claim 12  wherein the enzyme inhibitor is a natural organic acid. 
     
     
         16 . A composition according to claim  75  wherein the natural organic acid is tannic acid, or a derivative thereof. 
     
     
         17 . A composition according to  claim 15  wherein the natural organic acid is an acidic solution. 
     
     
         18 . A composition according to  claim 11  which comprises the simultaneous treatment of the produce (fruit) with a combination of a chelating agent, an enzyme inhibitor, and one or more of an antioxidant, a flavour enhancer and a sugar. 
     
     
         19 . A composition according to  claim 18  wherein the amount of the antioxidant is from about 0.25% to about 6.0% (w/v).