Raw materials, methods and fruits and vegetables pertaining to sugar content improvement, sugar component adjustment, and tastes adjustment
US8784923B2 · kind B2 · utility
Inventor
Key dates
| Filing date | Aug 18, 2009 |
| Grant date | Jul 22, 2014 |
| Priority date | — |
| Expiry date | May 3, 2030 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23N15/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a sugar content-improving material that can prevent oxidative damage of fruits and vegetables after harvesting as well as can improve the sugar content, a method for improving the sugar content of fruits or vegetables, fruits or vegetables having an improved sugar content, a sugar component-adjusting material, a method for adjusting a sugar component of fruits and vegetables, fruits or vegetables having an adjusted sugar component, a taste-adjusting material, a method for adjusting the taste of fruits or vegetables, and fruits or vegetables having adjusted taste. The sugar content-improving material includes a breathable, permeable and flexible sheet containing proanthocyanidin and trehalose. The proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2. The trehalose is contained in the sheet in a proportion of 5 g/m2.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.