Fresh vegetable product having long shelf life and method of making thereof

摘要: A fresh vegetable product having long shelf life is made from vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention. The may include sodium acid pyrophosphate, calcium chloride, citric acid, potassium sorbate optionally, L-ascorbic acid. If susceptible to discoloration upon exposure air, e.g., potatoes, also includes bisulfite in relatively small amounts. contact air minimized preferably prevented during process resulting has low sulfite content suitable for immediate consumption or further processing (such as cooking) without additional preparation.