Recently, the technology for maintaining colors of fruits and vegetables jointly developed by Haitong Food, Jiangnan University and Nanjing Wild Plant Research Institute has passed the appraisal of experts of Chinese Trading Cooperative. The technology is expected to improve the quality of fruits and vegetables.

China is a country which produces a large amount of fruits and vegetables, but the quality of them are not so high. Color is one of the problems in keeping fruits and vegetables, which greatly affect the growth of fruit and vegetable industry.

Tao Wenyi, director of Jiangsu Food Association, says that waxberries and cabbage and white mushrooms have been studied in terms of color keeping during dehydration, deep freezing, juice extraction, sterilization and fresh keeping. He adds that a series of technology have been developed and new methods of color keeping during the processing of fruits and vegetables have been found, which will greatly help promote the development of fruits and vegetables