Ohio Agricultural Research and Development Center

Wilbur A Gould

Richard M Basel

Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.

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Worthington, OH, United States of America

Wilbur A Gould