Fruit and vegetable preservative

Abstract

Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are prayed or dipped in a solution containing a flavonoid and an anti oxidant such as ascorbic acid, erythorbic acid or alpha lipoic acid. Juices are also preserved by the addition of a flavonoid and ascorbic acid if it is not already present.

Dependencies are inferred from the claim text.