the following is a detailed description of certain embodiments of the invention presently deemed by the inventor to be the best mode of carrying out his invention . the method of the invention comprises the step of coating produce with an aqueous solution including trehalose . the produce may be fresh or fresh and minimally processed , i . e ., abraded , scraped , peeled , sliced , diced or shredded . the coating may be applied in any manner conventional in the produce processing industry , e . g ., soaking , dipping , spraying , cascading fall , tumbling , etc . trehalose is the particular sugar . other sugars , such as monosaccharides , that can be used in combination with trehalose , are sucrose , mannose , glucose , fructose and ribose , and the ester , aldehyde and ketone derivatives of these sugars . other additives and stabilizers can be used such as anti - oxidants , anti - microbials and surfactants , and wetting agents to lower the surface tension of the coating solution . the concentration of the sugar or sugars in the aqueous solution may range from 1 to 50 % by weight . the concentration of trehalose in the aqueous solution is at least about 1 % by weight , and may range from about 1 to 20 % by weight , with about 3 % to about 5 % by weight being preferred . the produce to be treated is preferably soaked in the aqueous solution for a period of 1 to 20 minutes depending upon the trehalose concentration , the produce involved and compatibility with the manufacturing process being used to process and package the produce . no special packaging is required . conventional packaging and modes of transport will suffice . to 500 ml ( milliliters ) of fresh water , 250 g ( grams ) of fresh baby carrots were added and allowed to soak 3 minutes . they were removed from the water , shaken to remove excess water , and placed uncovered in a refrigerator set at 41 ° f . the carrots had extensive white blush on the surface within 12 hours . to 500 ml of fresh water , 50 g of trehalose was added and allowed to dissolve . then 250 g of fresh cut baby carrots were placed in the solution for 3 minutes , removed , shaken and then stored uncovered in a refrigerator set at 41 ° f . the carrots remained fresh looking with no blush for 3 days . to 500 ml of fresh water , 100 g of trehalose was added and allowed to dissolve . then 250 g of fresh cut baby carrots were placed into the solution for 3 minutes , removed , shaken and placed uncovered in a refrigerator set at 41 ° f . the carrots remained fresh looking with no blush for 7 days . washed and sliced radishes were placed uncovered in a refrigerator set at 45 ° f . the radishes shriveled and the skin turned black within 3 days . washed and sliced radishes were immersed in a 5 % by weight aqueous solution of trehalose for 15 minutes and placed uncovered in a refrigerator set at 45 ° f . after 3 days , the radishes exhibited no change in physical condition or appearance and the skin remained radish red . washed and sliced green peppers were placed uncovered in a refrigerator set at 47 ° f . after 3 days , the peppers were somewhat shriveled and appeared dehydrated or dry . washed and sliced green peppers were immersed for 15 minutes in a 5 % by weight aqueous solution of trehalose and placed uncovered in a refrigerator set at 47 ° f . after 3 days , the peppers remained bright green and appeared moist , fresh and appetizing . the invention therefore provides an improved method for preserving the natural color and appearance of fresh and minimally processed produce , for inhibiting white blush and other discoloration on carrots and other fruits and vegetables , and for inhibiting dehydration of the same . while preferred embodiments of the invention have been herein described , it is to be appreciated that various changes , rearrangements and modifications may be made therein , without departing from the scope of the invention as defined by the appended claims .
a method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables , especially for inhibiting desiccation and / or discoloration of freshly processed vegetables such as carrots , resides in coating the fruit or vegetable with an aqueous solution of trehalose or of trehalose combined with one or more other sugars .