The same chemicals that allow processors to market sliced apples that remain firm and don’t brown for three weeks or longer are now being sold through supermarkets to consumers who would rather preserve fruit themselves.
Westport, Conn.-based Mantrose-Haeuser Co. patented a preservative of calcium and ascorbate ions three years ago to maintain the texture, flavor, crispness and color of fresh-cut produce. A number of processors are applying the preservative in a slurry or a spray to sliced apples to extend shelf life up to six weeks (Food Engineering, September 2001). In the spring, Mantrose-Haeuser introduced NatureSeal, a low-concentration, DIY version of the coating compound that promises to arrest browning for five days. Twin packs are packaged in metalized film and carry the banner “Developed with the USDA.”