Abstract
These studies were carried out to determine the effects of soaking treatments on the elution of mineral elements in fresh vegetables and fruits. As the results, the elution of potassium, magnesium and calcium in cabbage, radish and apple fruit were increased by using saline solution, and its tendency in cabbage were more accelerated in high density of saline solution.
The elution of potassium in great burdock was promoted in solution of acetic acid, and that of calcium and magnesium were increased in saline solution. On the other hand, the elution of potassium in Enokidake (Collybia velutipes FR. ) was increased in high density of solution of alum, and that of magnesium was accelerated in solution of acetic acid.
From these experiments, it was observed that the soaking treatment is useful means to prevent browning and to improve food taste, but, on the other hand, the elution of mineral elements in fresh vegetables and fruits by these soaking treatments was recognized clearly.
