FIELD: food industry.
SUBSTANCE: when implementing the method fresh fruit and vegetables are washed with tap water and treated with 0.8-1.5%-solution of preservative agent based on biomass of microorganisms isolated from onion peel and two upper layers of onion bulbs. They are dried at a room temperature for 10 min and packed in individual packs with barrier properties, filled with preservative gas medium containing not more than 3% of oxygen, by mechanical method to atmospheric pressure.
EFFECT: increasing the shelf life of fresh fruit and vegetables without reducing their biological value and the loss of the original consumer qualities.
6 cl, 3 tbl, 3 ex
