An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

Compositions for forming protective coatings on, e.g., agricultural products, can form a bilayer structure on the surface of the agricultural product that forms a barrier to fluids such as water and gases.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

Described are dried cranberries with reduced sugar content, while retaining a desired sweetness and texture, and methods of making such dried cranberries. Dried cranberries include erythritol and a sweetener that interferes with erythritol crystallization.

Fruits and vegetables are impregnated with ascorbic acid impregnation fluids during an isochoric freezing process. The ascorbic acid impregnation fluids are infused into the void pores of fruits and vegetables, without destroying cellular tissue. The infusion of ascorbic acid can prevent browning of fruits and vegetable products, increase the products' vitamin C content, and inhibit microbial growth.

The invention discloses a preservation method for fresh blueberry, and relates to the preservation technique field of blueberry. The preservation method of the invention comprises the following steps: step (1): soaking fresh blueberries in an aqueous sodium alginate solution, taking out and drying; step (2): soaking the fresh blueberries treated in step (1) in an aqueous solution containing ε-PL and N,O carboxymethyl chitosan, taking out and drying; step 3: repeating steps (1)-(2). According to the invention, multilayer edible film is coated on the surface of blueberry, so as to extend the storage period of blueberry, thus avoiding the rot and deterioration of blueberry during storage.

The present invention provides a vacuum sealed, container suitable for containing preserved pickled food. In a preferred approach, the container includes at least one foil wall formed from a flexible foil and defining a chamber; pickled food within the chamber; and brine, in which the food is immersed, and which fills the chamber when the chamber is sealed. Preferably, the ratio of brine to pickled food by mass is in the range 1:2.5 to :5. The claimed containers can reduce the mess associated with eating pickled foods from traditional containers, and can assist in improving the shelf life of such foods.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

Described are dried cranberries with reduced sugar content, while retaining a desired sweetness and texture, and methods of making such dried cranberries. Dried cranberries include erythritol and a sweetener that interferes with erythritol crystallization.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.