f. Use of hydrogen peroxide as a preservative in cream and milk.
g. Use of salicylates in shrimp sauce to delay decomposition.
h. Use of sodium nitrate in fish fillets to prevent spoilage.
i. Use of sulfites to redden stale meat.
Section VI. ASEPTIC STORAGE SYSTEM FOR CANNING
3-31. IMPROVED PRESERVATION OF ACID FRUITS AND VEGETABLES
Two researchers from Purdue University developed and are continuing to
improve a method for the processing and storage of fruits and vegetables that virtually
eliminates spoilage of acid fruits and vegetables for long periods of time. The process
is now being used commercially in the US and Japan. The USDA has shown its interest
by having had a number of studies done. One USDA specialist stated that the system
represents a major technological breakthrough, especially if it is extended to a wide
variety of products. Currently, the system applies primarily to tomatoes, but it also has
been applied to chopped and pureed fruits and vegetables. Work is being done with
applesauce, apple juice, pears, cranberries, and grapes. The researchers believe that
the system can be developed to include diced and chunk foods like corn and beans.
3-32. POTENTIAL USE BY THE CANNING INDUSTRY
The system was developed initially to extend the short canning season. One
researcher explained that 80 percent of our tomatoes are grown in California and that
75 percent of those are consumed east of the Mississippi River. Now, tomato products
are processed in California, put into cans or barrels, and shipped to users who must
open the containers and dispose of them before using the product. Under the new
system, large users will be able to order a fresher product by the thousands of gallons.
The canning industry east of the Mississippi may be reestablished as a consequence.
This development may result in:
a. Boosting the export of US tomatoes alone by 0 million.
b. Saving of metal and glass now used in small shipment units.
c. Saving wasted fruit and vegetables at harvest time.
d. Increasing crop sizes.
e. Reducing processing and shipping costs.
f. Helping small food processors compete with the food giants.
MD0703
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