JP6683338B2 - Method and apparatus for maintaining freshness of agricultural products - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for maintaining freshness of agricultural products and a device for maintaining freshness of agricultural products that can retain the freshness of agricultural products for a long period of time after harvesting.

Maintaining the freshness of agricultural products is important because it has a large impact on commercial value. As a technique for maintaining the freshness of agricultural products, for example, refrigeration is widely used to suppress respiration and transpiration of agricultural products. However, there are problems that refrigeration is costly and that refrigeration may not be sufficiently performed during transportation.
Therefore, the applicant of the present invention has previously developed a new method for maintaining the freshness of agricultural products.

For example, in Patent Document 1, the applicant of the present invention applies near-infrared light having a wavelength of 700 to 2500 nm to agricultural products in the range of irradiation light intensity (photon flux density) of 0.1 to 10000 μmol / m ² / s, It is a patent application for the development and development of a technique for obtaining a freshness-maintaining effect of a crop after harvesting at a simple and low cost by irradiating the irradiation time in the range of 1 nanosecond to 72 hours.

Further, in Patent Document 2, the applicant of the present invention applies near-infrared light having two or more peak wavelengths different from each other in a wavelength range of 700 to 2,500 nm to an agricultural crop, with an irradiation light intensity (irradiance) of 1.4. By irradiating the irradiation time in the range of 1 femtosecond to 72 hours in the range of × 10 ^{−2 to} 1.4 × 10 ²⁴ W / m ² , the freshness-retaining effect of the crop after harvesting can be achieved easily and at low cost. The obtained technology was developed and applied for a patent.

Japanese Patent No. 5889310 JP, 2014-194331, A

The techniques disclosed in Patent Document 1 and Patent Document 2 are both simple methods of irradiating agricultural products with near-infrared light having a wavelength in a predetermined range at irradiation light intensity and irradiation time in a predetermined range. , It is excellent in that it can maintain the freshness of crops for a long time.
However, the wavelength of near-infrared light that can exert the effect of maintaining the freshness of agricultural products, and the relationship between the irradiation light intensity and the irradiation time, that is, the suitable conditions for the freshness maintaining treatment are not always clear, and the freshness of each type of agricultural product is not clear. The preferable conditions for the holding treatment were not clear.
For this reason, in a collection / shipping field or a sorting field that handles a large number of different types of crops, it is expected that a sufficient freshness-preserving effect will be applied, so that near-infrared light will be irradiated to the crops at an excessively high irradiation light intensity. However, there is a tendency that irradiation is performed for an excessively long irradiation time, and such excessive irradiation of near-infrared light causes a loss of light energy and a delay in the shipping work of agricultural products. there were.

  Therefore, the present invention makes it possible to clarify the relationship between the wavelength of near-infrared light, which exerts the effect of maintaining the freshness of agricultural products, and can suppress the deterioration of the freshness of agricultural products, and the irradiation light intensity (irradiance) and irradiation time. By adjusting the appropriate amount of near-infrared light to a crop and irradiating it, the light energy can be used efficiently to reduce the cost (low power consumption) and ensure the freshness preservation effect of the crop. An object is to provide a freshness keeping method and a freshness keeping device.

  The above problems have been solved by the following means.

[1] A light source that irradiates the harvested crop with near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm ,
When irradiance (W / m ² ) is X and irradiation time (seconds) is Y, near-infrared light emitted from the light source so as to satisfy all of the following formulas 1, 2 and 3 Adjusting means that can adjust irradiance by automatic control in response to changes in irradiation time of
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

[2] With respect to the harvested crop, near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm is used, and the irradiation time (second) is set to Y, where X is irradiance (W / m ² ). In this case, at least one of the irradiance and the irradiation time is adjusted so that all of the following Expression 1, Expression 2 and Expression 3 are satisfied, and based on the function represented by Expression 4, irradiation is performed. A method for maintaining the freshness of a characteristic agricultural product.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 4: Y = 413019X- ^1.872

[3] With respect to the harvested crop, near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm is set as X, irradiance (W / m ² ) is set as Y, and irradiation time (second) is set as Y. In this case, at least one of the irradiance and the irradiation time should be adjusted so as to satisfy all of the following Expressions 1, 2 and 3 and approximately based on the function expressed by Expression 5. A method for maintaining the freshness of a characteristic agricultural product.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 5: Y = 42471X ^−1.852

[4] With respect to the harvested crop, near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm is used, and the irradiance (W / m ² ) is set to X, and the irradiation time (second) is set to Y. In this case, at least one of the irradiance and the irradiation time may be adjusted so as to satisfy all of the following Equations 1, 2 and 3 and approximately based on the function represented by Equation 6. A method for maintaining the freshness of a characteristic agricultural product.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 6: Y = 5966X- ^1.866

[5] relative to the crop after harvesting, and the near-infrared light having a wavelength which is set in the wavelength range of 800 to 1000 nm, irradiance (W / ^{m 2)} irradiation time as X (in seconds) Y In this case, at least one of the irradiance and the irradiation time is adjusted so that all of the following Expressions 1, 2 and 3 are satisfied, and roughly based on the function represented by Expression 7. A method for maintaining the freshness of a characteristic agricultural product.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 7: Y = 117942X ^-1.9

[6] against the crop after harvesting, and the near-infrared light having a wavelength which is set in the wavelength range of 800 to 1000 nm, irradiance (W / ^{m 2)} irradiation time as X (in seconds) Y In this case, at least one of the irradiance and the irradiation time should be adjusted so that all of the following Expressions 1, 2 and 3 are satisfied, and based on the function represented by Expression 8. A method for maintaining the freshness of a characteristic agricultural product.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 8: Y = 23059X- ^1.874

[7] A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm with respect to the harvested crop
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 4 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 4: Y = 413019X- ^1.872

[8] A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested crop,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 5 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 5: Y = 42471X ^−1.852

[9] A light source that irradiates near-infrared light having a wavelength set within a wavelength range of 800 to 1000 nm to the harvested crop,
When the irradiance (W / m ² ) is X and the irradiation time (second) is Y, all of the following equations 1, 2 and 3 are satisfied, and the function represented by equation 6 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 6: Y = 5966X- ^1.866

[10] A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested crop,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 7 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 7: Y = 117942X ^-1.9

[11] A light source for irradiating the harvested crop with near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 8 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 8: Y = 23059X- ^1.874

The freshness preservation device for agricultural products according to the above [1] of the present invention , to the harvested agricultural products, a light source for irradiating near-infrared light having a wavelength set within a wavelength range of 800 to 1000 nm, and In order to satisfy all of Expression 1, Expression 2 and Expression 3, the adjusting means is provided which can adjust the irradiance by automatic control in response to the change of the irradiation time of the near-infrared light emitted from the light source. .
Therefore, the range of the wavelength of near-infrared light that exerts the effect of maintaining the freshness of the crop and can suppress the deterioration of the freshness of the crop, and the irradiance of the near-infrared light represented by the above formula 1, formula 2 and formula 3 Since the relationship between the irradiation time and the irradiation time is clear, it is possible to prevent over-irradiation and under-irradiation of agricultural products with near-infrared light, and to efficiently use light energy to maintain freshness at low cost (low power consumption). Can be surely obtained.

In addition, for example, in a collection / shipment site or a sorting field that performs a freshness maintenance process for a large number of different types of crops, when the freshness preservation process for a large amount of crops is continuously performed, Even if there is a difference in the irradiation time of near-infrared light for individual crops due to fluctuations, the irradiance can be automatically adjusted according to the different irradiation time. Excessive irradiation and excessive irradiation of light can be easily and surely prevented, and light energy can be more efficiently used to reliably obtain a high freshness-retaining effect at low cost.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

It should be noted that the range of wavelengths of near-infrared light capable of exerting the above-mentioned effect of maintaining the freshness of the agricultural products and suppressing deterioration of the freshness of the agricultural products, and the near-infrared light represented by the above formulas 1, 2 and 3 The relationship between the irradiance and the irradiation time, that is, the suitable condition for the freshness preservation process has been clarified for the first time by the present invention, and the details thereof will be described later.
In order to obtain the freshness-retaining effect of the crop according to the present invention, suitable conditions for such a freshness-retaining treatment must be irradiated with near-infrared light so as to satisfy at least a part of the surface of the crop that is the subject of the freshness-retaining treatment. is there.

  The near-infrared light with which the agricultural product is irradiated in the present invention only needs to include a wavelength set within the wavelength range of 800 to 1000 nm, and even if it has one peak wavelength, two or more different It may have a peak wavelength. Moreover, it is desirable that the central wavelength of the near infrared light to be irradiated is within the wavelength range of 800 to 1000 nm.

According to the method for maintaining freshness of agricultural products described in [2] of the present invention, a wavelength of near infrared light that exerts an effect of maintaining freshness of agricultural products and can suppress deterioration of freshness of agricultural products, and the above formula 1 and formula Since the relationship between the irradiance of near-infrared light and the irradiation time represented by 2 and Equation 3 is clear, for example, in a collecting / shipping field or a sorting field where freshness preservation processing of many kinds and a large amount of crops is performed. By adjusting either or both of the irradiance and the irradiation time of near-infrared light depending on the type and amount of the crop , roughly based on the function represented by the above formula 4 , the near-infrared light to the crop is adjusted. It is possible to surely prevent excessive irradiation and excessive irradiation of light. Therefore, it is possible to efficiently use the light energy and reliably obtain the freshness-retaining effect at low cost.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

According to the method for maintaining freshness of agricultural products described in [3] of the present invention, the wavelength of near-infrared light capable of exerting the effect of maintaining freshness of agricultural products and suppressing deterioration of freshness of agricultural products, and the above formula 1 and formula Since the relationship between the irradiance of near-infrared light and the irradiation time represented by 2 and Equation 3 is clear, for example, in a collecting / shipping field or a sorting field where freshness preservation processing of many kinds and a large amount of crops is performed. By adjusting either or both of the irradiance of near-infrared light and the irradiation time depending on the type and amount of the crop , approximately based on the function represented by the above formula 5 , the near-infrared light to the crop is adjusted. It is possible to surely prevent excessive irradiation and excessive irradiation of light. Therefore, it is possible to efficiently use the light energy and reliably obtain the freshness-retaining effect at low cost.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

According to the method for maintaining freshness of agricultural products described in [4] of the present invention, the wavelength of near-infrared light capable of exerting the effect of maintaining freshness of agricultural products and suppressing deterioration of freshness of agricultural products, and the above formula 1 and formula Since the relationship between the irradiance of near-infrared light and the irradiation time represented by 2 and Equation 3 is clear, for example, in a collecting / shipping field or a sorting field where freshness preservation processing of many kinds and a large amount of crops is performed. By adjusting either or both of the irradiance of near-infrared light and the irradiation time depending on the type and amount of the crop , approximately based on the function represented by the above formula 6 , the near-infrared light for the crop is adjusted. It is possible to surely prevent excessive irradiation and excessive irradiation of light. Therefore, it is possible to efficiently use the light energy and reliably obtain the freshness-retaining effect at low cost.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

According to the method for maintaining freshness of agricultural products described in [5] of the present invention, the wavelength of near infrared light that exerts the effect of maintaining the freshness of agricultural products and can suppress deterioration of freshness of agricultural products, and the above formula 1 and formula Since the relationship between the irradiance of near-infrared light and the irradiation time represented by 2 and Equation 3 is clear, for example, in a collecting / shipping field or a sorting field where freshness preservation processing of many kinds and a large amount of crops is performed. By adjusting either or both of the irradiance of near-infrared light and the irradiation time depending on the type and amount of the crop , roughly based on the function represented by the above formula 7 , the near-infrared light to the crop is adjusted. It is possible to surely prevent excessive irradiation and excessive irradiation of light. Therefore, it is possible to efficiently use the light energy and reliably obtain the freshness-retaining effect at low cost.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

According to the method for maintaining freshness of agricultural products described in [6] of the present invention, the wavelength of near-infrared light capable of exerting the effect of maintaining freshness of agricultural products and suppressing deterioration of freshness of agricultural products, and the above formula 1 and formula Since the relationship between the irradiance of near-infrared light and the irradiation time represented by 2 and Equation 3 is clear, for example, in a collecting / shipping field or a sorting field where freshness preservation processing of many kinds and a large amount of crops is performed. By adjusting either or both of the irradiance and the irradiation time of near-infrared light depending on the type and amount of the crop , roughly based on the function represented by the above formula 8 , the near-infrared light for the crop is adjusted. It is possible to surely prevent excessive irradiation and excessive irradiation of light. Therefore, it is possible to efficiently use the light energy and reliably obtain the freshness-retaining effect at low cost.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

The freshness preservation device for crops according to the above [7] of the present invention, to the harvested crops, a light source for irradiating near-infrared light having a wavelength set within a wavelength range of 800 to 1000 nm; At least one of the irradiance and the irradiation time of the near-infrared light emitted from the light source so as to satisfy all of the equations 1, 2 and 3 above and approximately based on the function represented by the above equation 4. And adjusting means capable of adjusting.
Therefore, for example, in a collecting / shipping field or a sorting field that performs a freshness preservation process for a large number of types of agricultural products, either one of the irradiance of near infrared light or the irradiation time, or both, depending on the type and amount of agricultural products. By adjusting approximately based on the function represented by the above equation 4, it is possible to reliably prevent over- and under-irradiation of near-infrared light with respect to crops, and to efficiently use light energy to reduce low irradiation. The cost of maintaining the freshness can be reliably obtained.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

The freshness preservation device for crops according to the above [8] of the present invention, to the harvested crop, a light source for irradiating near-infrared light having a wavelength set within a wavelength range of 800 to 1000 nm; At least one of the irradiance and the irradiation time of the near-infrared light emitted from the light source so as to satisfy all of Expression 1, Expression 2 and Expression 3 and approximately based on the function expressed by Expression 5 above. And adjusting means capable of adjusting.
Therefore, for example, in a collecting / shipping field or a sorting field that performs a freshness preservation process for a large number of types of agricultural products, either one of the irradiance of near infrared light or the irradiation time, or both, depending on the type and amount of agricultural products. By adjusting approximately based on the function represented by the above formula 5, it is possible to surely prevent excessive irradiation and under irradiation of near-infrared light with respect to crops, and to efficiently use light energy to reduce low irradiation. The cost of maintaining the freshness can be reliably obtained.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

The freshness preservation device for agricultural products according to the above [9] of the present invention, to the harvested agricultural products, a light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm; At least one of the irradiance and the irradiation time of the near-infrared light emitted from the light source so as to satisfy all of Expression 1, Expression 2 and Expression 3 and based on the function expressed by Expression 6 above. And adjusting means capable of adjusting.
Therefore, for example, in a collecting / shipping field or a sorting field that performs a freshness preservation process for a large number of types of agricultural products, either one of the irradiance of near infrared light or the irradiation time, or both, depending on the type and amount of agricultural products. By adjusting approximately based on the function represented by the above formula 6, it is possible to surely prevent excessive irradiation and under irradiation of near-infrared light with respect to crops, and to efficiently use light energy to reduce low irradiation. The cost of maintaining the freshness can be reliably obtained.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

The freshness preservation device for crops according to [10] of the present invention is a light source that irradiates a harvested crop with near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm; At least one of the irradiance of near-infrared light emitted from the light source and the irradiation time so as to satisfy all of Expression 1, Expression 2 and Expression 3 and approximately based on the function expressed by Expression 7. And adjusting means capable of adjusting.
Therefore, for example, in a collecting / shipping field or a sorting field that performs a freshness preservation process for a large number of types of agricultural products, either one of the irradiance of near infrared light or the irradiation time, or both, depending on the type and amount of agricultural products. By adjusting approximately based on the function represented by the above formula 7, it is possible to surely prevent over-irradiation and under-irradiation of near-infrared light with respect to crops, and use light energy efficiently to reduce the low irradiation. The cost of maintaining the freshness can be reliably obtained.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

The freshness preservation device for agricultural products according to the above [11] of the present invention, to the harvested agricultural products, a light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm; At least one of the irradiance and the irradiation time of the near-infrared light emitted from the light source so as to satisfy all of Expression 1, Expression 2 and Expression 3 and approximately based on the function expressed by Expression 8 above. And adjusting means capable of adjusting.
Therefore, for example, in a collecting / shipping field or a sorting field that performs a freshness preservation process for a large number of types of agricultural products, either one of the irradiance of near infrared light or the irradiation time, or both, depending on the type and amount of agricultural products. By adjusting approximately based on the function represented by the above formula 8, it is possible to reliably prevent over-irradiation and under-irradiation of near-infrared light with respect to crops, and to efficiently use light energy to reduce low irradiation. The cost of maintaining the freshness can be reliably obtained.
Furthermore, since it is possible to prevent excessive irradiation of near-infrared light, it is possible to extend the life of the light source, and the place where the near-infrared light is radiated to crops needs to be maintained at a low temperature such as a refrigerator. In the case of a closed space, it is possible to suppress the temperature rise in such space.

It is a graph which shows the influence which the irradiance of near-infrared light and the irradiation time have on the transpiration suppression rate of leaf lettuce. It is a graph which shows the case where the evaporation suppression rate of leaf lettuce is greatly improved in the relationship between the irradiance of near-infrared light and irradiation time. (A) And (b) is a schematic diagram which shows the example of the freshness preservation apparatus of the agricultural products of this invention. It is a graph which shows the influence which the relationship between the irradiance of near-infrared light and irradiation time gives to the mold suppression rate of a Satsuma mandarin fruit. It is a graph which shows the influence which the irradiance of near-infrared light and the irradiation time have on the transpiration suppression rate of a strawberry fruit. It is a graph which shows the influence which the relationship between the irradiance of near-infrared light and irradiation time gives to the transpiration suppression rate of Margaret. It is a graph which shows the influence which the relationship between the irradiance of near-infrared light and irradiation time gives to the transpiration suppression rate of Komatsuna. It is a graph which shows the influence which the irradiance of near-infrared light and irradiation time have on the sugar content retention rate of a Satsuma mandarin orange fruit. It is a graph which shows the influence which the relationship between the irradiance of near-infrared light and irradiation time gives to the acidity retention rate of a Satsuma mandarin orange fruit. It is a graph which shows the influence which the irradiance of near-infrared light and the irradiation time have on the mold suppression rate of the cherry tomato fruit.

An embodiment of a method and a device for maintaining freshness of agricultural products according to the present invention will be described. The present invention is not limited to this embodiment.
Further, in the present invention, the numerical range represented by using "to" means a range including the numerical values before and after "to" as the lower limit value and the upper limit value.

(1) Method of Retaining Freshness of Agricultural Crops In the method of maintaining freshness of the present invention, the present inventors have a wavelength of near-infrared light and irradiation light intensity capable of exerting the effect of retaining the freshness of agricultural products and suppressing deterioration of freshness of agricultural products. It was completed by elucidating the relationship between (irradiance) and irradiation time.

  “Agricultural crops” to which the present invention is applied refers to all crops that can be harvested by an agricultural method, for example, vegetables and fruits in a classification according to commonly used parts (called horticultural classification or artificial classification). Includes varieties and flowers.

  Examples of the vegetables include fruit vegetables (eggplant, pepino, tomato, cherry tomato, tamariro, hawk claw, capsicum, chili pepper, habanero, pepper, paprika, color pepper, pumpkin, zucchini, cucumber, tsuonigari, shirouri, bitter melon, In addition to squirrel, chayote, loofah, yugao, okra, strawberry, watermelon, melon, makuwari), grains (rice, wheat, barley, rye, barley, corn, millet, millet, buckwheat, sorghum), beans (azuki beans, azuki beans, Green beans, peas, green soybeans, cowpeas, lentils, broad beans, soybeans, ground beans, peanuts, lentils, sesame), leaf stems (ice plant, ashitaba, mustard, cabbage, watercress, kale, komatsuna, saladana, sunny lettuce, sausage, santu , Shandong greens, Soh, Shungyuk, Junsai, Sirona, Seri, Celery, Taasai, Daikonna (Suzuki), Takana, Chisha, Pakchoi, Tsukena, Rape blossoms, Nozawana, Chinese cabbage, Parsley, Haruna, Chard, Spinach, Hotokenoza, Mizuna, Midorihakobe, Cochacobe Leaf vegetation such as bovine chickweed, mibuna, honeywort, cabbage, moloheiya, leaf lettuce, arugula, lettuce, wasabina, green onion, fine green onion, azalea, leek, asparagus, udo, kohlrabi, zasai, bamboo shoots, garlic, hazelnut, leek, scallions, Stems such as onions, artichokes, broccoli, cauliflower, edible chrysanthemums, flowering vegetables such as nabanana, fukinotou, and ginger, including sprouts, sprouts, sprouted vegetables such as radish, root vegetables (turnips, radish, radish radish). In addition to horseradish, horseradish, burdock root, chopsticks, ginger, carrot, lacquer root, lotus root, lily root, and other potatoes such as sweet potatoes, taro, potatoes, yams (Yamato potatoes), yams (Yamato yams, natural yams), Fungi mushrooms (Enokitake, Eryngii, Pleurotus, Pleurotus, Pleurotus edulis, Shiitake, Shimeji, Shirokageme, Pleurotus edulis, Pleurotus cornucopiae, Pleurotus edulis, Bamboo shimeji mushrooms, Buna shimeji, Bamboo shimeji mushrooms, Buna shimeji, Bamboo shimeji mushrooms, Bush mushrooms, Bush mushrooms Such as truffle). However, these are merely examples, and the present invention is not limited thereto.

  The fruits include, for example, various citrus fruits such as mandarin orange, apple, peach, pear, pear, banana, grape, cherry, gummy, raspberry, blueberry, raspberry, blackberry, mulberry, loquat, fig, oyster, akebi. , Mango, avocado, jujube, pomegranate, passion fruit, pineapple, banana, papaya, apricot, plum, plum, peach, kiwifruit, karin, bayberry, chestnut, miracle fruit, guava, star fruit, acerola. However, these are merely examples, and the present invention is not limited thereto.

  Further, the above-mentioned flowers include, for example, holihock, bouvardia, godetia, gypsophila, stock, habutton, lunaria, aidance serra, iris, gladiolus, hanabisou, peperomia, calceolaria, snapdragon, torenia, primrose, cyclamen, matsuba color, anthurium, anthracene. Caradium, Shobu, Syngonium, Spassifilm, Defenbakia, Philodendron, Cactus, Ajuga, Kacutranoo, Salvia, Begonia, Curcuma, Water lily, Portulaca, Violet, White Trace Flower, Settleia cea, Purple sardine, Spinach lacquer, Spinach, Spinach , Petunia, physalis, carnation, dianthus, gypsophila, gypsophila, gypsophila gypsophila, mucitrina dianthus, guzmania Strelitzia, Shibatakura, Phlox, Orchid, Kyle, Amaculinum, Amaryllis, Chrysanthemum, Margaret, Kunsilan, Kirtanthus, Narcissus, Snowflake, Tamasdale, Nerine, Hamaomoto, Eucharis, Licorice, Saccharomyces, Scenting Ochoe, Acalyptium serrata, Pleurotus vulgaris Kalanchoe, Scabiosa, Sweet pea, Lupine, Lurisio, Forget-me-not, Astilbe, Yukinoshita, Agapanthus, Amadocolo, Aloe, Onisogarum, Omoto, Orizururan, Hosta, Black lily, Gloriosa, Germany, Tuluja, Tuluja, Jalohigea. Dracaena, Tritereia, Naruco Lily, New Sailan, Bimo, Asinth, Phototogis, Yabukanzo, Yaburan, Lily, Alstroemeria, Ruscus, Atmosou, Ebine, Oncidium, Cattleya, Colmanara, Silane, Cymbidium, Serodine, Dendribium, Doritenopsis, Nagoran, Paphiopedilum, Banda, Birstequera, Birstephella, Birstepera, Birstepera, Papopepedrum, Banda, Birstepera, Examples include eustoma, gentian, gentian, lantana, roses, sakura, gerbera, etc., and also sakaki, cycads, ferns, dracaena, harran, monstera, potos, compactors, polishas, jungle bush, ricanthus, beargrass used to appreciate the leaves. , Pitosporum, etc. However, these are merely examples, and the present invention is not limited thereto.

  In the present invention, "preserving freshness" means maintaining the state of the crop immediately before harvesting for as long as possible. The required freshness-retaining effect depends on the type and product value of the agricultural product. For example, in vegetables that mainly use the leaf stems such as lettuce and spinach, wilt suppression (transpiration suppression), discoloration (yellowing, browning) , Etc.), the effect of maintaining softness, the suppression of softening, and the prevention of mold are important. In addition, in vegetables and fruits that mainly use fruits such as strawberries, tomatoes, mandarins, and apples, the effect of maintaining discoloration (yellowing, browning, etc.), reducing sugar content and acidity, suppressing softening, and maintaining mold freshness is suppressed. Is important. Furthermore, in flowers, it is important to maintain freshness by suppressing wilting (controlling transpiration), suppressing discoloration (yellowing, browning, etc.) and suppressing mold formation. However, these are merely examples, and the present invention is not limited thereto.

  In the present invention, the near-infrared light applied to the crop after harvesting is near-infrared light including a wavelength arbitrarily set within the wavelength range of 800 to 1000 nm, and may be a single wavelength such as a laser. However, it may have a wavelength distribution such as a fluorescent lamp or an LED. Further, it may have one peak wavelength or two or more different peak wavelengths, but the central wavelength of the near infrared light to be irradiated is within the wavelength range of 800 to 1000 nm. It is desirable to do.

  Examples of irradiation equipment capable of irradiating such near infrared light include light emitting diodes (LEDs), fluorescent tubes, metal halide lamps, sodium lamps, halogen lamps, xenon lamps, neon tubes, inorganic electroluminescence, organic electroluminescence, chemiluminescence ( Chemiluminescence), laser, etc. can be used. Further, it may be light or sunlight emitted from a light source that has passed through a spectral filter that transmits only a wavelength arbitrarily set within a wavelength range of 800 to 1000 nm.

According to the method for maintaining freshness of agricultural products of the present invention, the near-infrared light including the wavelength set within the wavelength range of 800 to 1000 nm is irradiated to the agricultural products after harvesting with the irradiance (W / m ² ) as X. When the time (seconds) is Y, it is necessary to irradiate so as to satisfy all of the following formulas 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  The expressions 1, 2 and 3 represent the relationship between the irradiance X of near infrared light and the irradiation time Y, which exerts the effect of maintaining the freshness of almost all agricultural products and can suppress the deterioration of the freshness of the agricultural products. The inventors of the present invention have clarified the present invention for the first time based on the results of a large number of tests using various kinds of agricultural products.

The regression equation “Y = 413019X ^−1.872 ” (Equation 4) included in the above Equation 1 is represented by the regression line LA in the log-log graph of FIG. 1. Here, when the coordinates indicated by the irradiance X and the irradiation time Y are above the regression line LA, this corresponds to excessive irradiation of near-infrared light on a crop. In the case of excessive irradiation of near-infrared light, since the irradiance or irradiation time exceeds the required amount, the power required to produce the near-infrared light in excess of the required amount is wasted. Further, excessive irradiation of near-infrared light may deteriorate the freshness of crops. Note that excessive irradiation of near-infrared light on agricultural products reduces the freshness of crops, which was revealed for the first time by the present invention. It is a thing.

The regression equation “Y = 5966X ^−1.866 ” (Equation 6) included in the above Equation 1 is represented by a regression line LC in the logarithmic graph of FIG. Here, when the coordinates indicated by the irradiance X and the irradiation time Y are below the regression line LC, this corresponds to under irradiation of near-infrared light to a crop. In the case of under-irradiation with near-infrared light, a sufficient freshness preservation effect cannot be obtained.
The regression line LB shown in FIG. 1 is a graph of the regression equation “Y = 42471X ^−1.852 ” (Equation 5) , and shows the relationship between the irradiance and the irradiation time, which has the highest effect of maintaining the freshness of agricultural products. is there.
Note that FIG. 1 will be described in detail in [Test 1: Change in transpiration suppression rate by adjusting irradiation amount of near-infrared light on leaf lettuce] below.

Near-infrared light having a wavelength range (800 to 1000 nm) of near-infrared light capable of exerting an effect of maintaining freshness of agricultural products and suppressing deterioration of freshness of agricultural products, and near-infrared light represented by the above formulas 1, 2 and 3 Between the irradiance and the irradiation time, that is, the preferable condition of the freshness preservation treatment is common to all agricultural products including vegetables, fruits and flowers.
In order to obtain the freshness-retaining effect of the agricultural products according to the present invention, it is necessary to irradiate near-infrared light so that at least a part of the surface of the agricultural products satisfies the suitable conditions for the freshness-retaining treatment.

In the method for maintaining freshness of agricultural products of the present invention, the irradiation with near infrared light may be continuous irradiation or intermittent irradiation. The continuous irradiation is, for example, continuous irradiation with near infrared light for a predetermined time (for example, 5 minutes). Intermittent irradiation is, for example, repeating irradiation for 10 seconds and non-irradiation for 10 seconds 30 times so that the total irradiation time is 5 minutes.
Further, in the method for maintaining freshness of agricultural products of the present invention, the irradiation of near-infrared light does not require that the surrounding light environment be dark, and may be under artificial illumination such as a fluorescent lamp or LED, or sunlight. It can be below. The light environment after irradiation does not need to be dark, and may be under artificial illumination such as a fluorescent lamp or LED, or under sunlight.

As a specific implementation method of the present invention, for example, a method of irradiating near-infrared light after harvesting at a production site of a crop, a method of irradiating near-infrared light before packing / bagging of a crop, or after packing. , A method of irradiating with near-infrared light until the lid is closed.
In addition, near-infrared light passes through common materials used for containers for agricultural products (for example, polyethylene), so it can be irradiated from above even after the agricultural products have been boxed or bagged. It is possible to irradiate the entire crops in the boxes and bags almost uniformly. Further, since the near-infrared light also penetrates the agricultural products themselves, even if the agricultural products are stacked and stored, the entire stored agricultural products can be irradiated substantially uniformly. Therefore, it is also possible to irradiate with near infrared light after packaging and bagging and before shipping. Further, by using the present invention in the store of a produce retail store, the freshness on the display shelf can be maintained for a longer period of time.

Further, in the method for maintaining freshness of agricultural products of the present invention, in order to obtain a higher effect of maintaining freshness, near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm is applied to the agricultural products after harvesting, When the irradiance (W / m ² ) is X and the irradiation time (second) is Y, it is possible to irradiate a crop with near-infrared light so as to satisfy all of the following formulas 1a, 2 and 3. desirable.
Formula ^{1a: 117942X -1.9 ≧ Y ≧ 23059X} -1.874
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  The above formula 1a represents the relationship between the irradiance X of near infrared light and the irradiation time Y, which exerts a high freshness-maintaining effect on almost all agricultural products and can sufficiently suppress deterioration of freshness of agricultural products. It was first clarified by the inventors of the invention.

The regression equation “Y = 1117942X ^−1.9 ” (Equation 7) included in the above Equation 1a is represented by the regression line LD in the log-log graph of FIG. 2. The regression equation “Y = 23059X ^−1.874 ” (Equation 8) included in the above Equation 1a is represented by the regression line LE in the logarithmic graph of FIG.
Here, when the coordinates indicated by the irradiance X and the irradiation time Y exist in a range that satisfies all of the above formula 1a, formula 2 and formula 3, the relationship between the irradiance of near infrared light and the irradiation time is It can be said that the effect of maintaining the freshness of agricultural products is extremely high.
Note that FIG. 2 will be described in detail in [Test 1] below.

Further, in order to obtain a higher freshness-retaining effect, it is desirable to irradiate the crop with near infrared light so as to satisfy all of the following formulas 1a, 2a and 3a.
Formula ^{1a: 117942X -1.9 ≧ Y ≧ 23059X} -1.874
Formula 2a: X ≧ 3
Formula 3a: Y ≧ 0.1

  X ≧ 3 in the above formula 2a is based on the test result of the following [Test 5: Change in transpiration suppression rate by adjusting irradiation amount of near infrared light to komatsuna], and Y ≧ 3 in the above formula 3a. 0.1 is based on the test result of the following [Test 4: Change in transpiration suppression rate by adjusting irradiation amount of near-infrared light to margaret].

(2) Freshness maintaining device for agricultural products Next, the freshness maintaining device for agricultural products of the present invention will be described.
The apparatus for maintaining freshness of agricultural products according to the present invention includes a light source for irradiating a harvested agricultural product with near-infrared light having a wavelength set within a wavelength range of 800 to 1000 nm, and an irradiance (W / m ² ). Where X is and the irradiation time (seconds) is Y, at least the irradiance or irradiation time of the near-infrared light emitted from the light source is satisfied so as to satisfy all of the following Expression 1, Expression 2 and Expression 3. And an adjusting means capable of adjusting one of them.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

Further, in order to obtain a higher freshness-retaining effect, the adjusting means is set so that the irradiance or irradiation time of near-infrared light emitted from the light source is adjusted so as to satisfy all of the following formulas 1a, 2 and 3. It is desirable to have an adjusting means capable of adjusting at least one of the above.
Formula ^{1a: 117942X -1.9 ≧ Y ≧ 23059X} -1.874
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

In order to obtain a still higher freshness-retaining effect, the adjusting means can adjust at least one of irradiance of near infrared light and irradiation time so as to satisfy all of the following expressions 1a, 2a and 3a. It is desirable to have.
Formula ^{1a: 117942X -1.9 ≧ Y ≧ 23059X} -1.874
Formula 2a: X ≧ 3
Formula 3a: Y ≧ 0.1

  In the present invention, the light source may be a light source that emits only near infrared light, or may be a light source that emits near infrared light together with visible light. Examples of the light source that emits near-infrared light together with visible light include a light source that combines a white-light irradiation light source and a near-infrared light irradiation light source. Examples thereof include a light source capable of irradiating both. Specifically, for example, by using a light source configured by combining a white LED and a near-infrared LED, the irradiation region of near-infrared light can be visualized, and, for example, for a crop displayed in a supermarket or the like. On the other hand, it can be used as an illumination having a display function and a freshness maintaining function.

FIG. 3 shows an example of the freshness preservation device for agricultural products of the present invention. FIG. 3A is a schematic view showing the appearance of the freshness preservation device 30 for agricultural products of this example, and FIG. 3B is a view of the freshness preservation device 30 for agricultural products taken along the line I-I in FIG. 3A. FIG.
As shown in the figure, the freshness preservation device 30 for crops is provided with a belt conveyor 32 penetrating the inside of the irradiation device main body 31 in the front-back direction, and the light source 33 and the control are provided on the inner top surface of the irradiation device main body 31. And a device 34. The light source 33 includes a near-infrared LED that emits near-infrared light having a wavelength (for example, 850 nm) set within a wavelength range of 800 to 1000 nm. The control device 34 is a device that automatically controls the change of the driving speed of the belt conveyor 32 and the adjustment of the irradiance, and corresponds to the adjusting means of the present invention. A control panel 35 for manually inputting various instructions to the control device 34 is provided on the side surface of the irradiation device main body 31.
The agricultural product (strawberry in FIG. 3) S is placed on the belt conveyor 32, and is irradiated with near infrared light from the light source 33 while passing through the inside of the irradiation device main body 31 in the arrow direction.

  The freshness preservation device 30 for agricultural products is connected to the upstream or downstream side of the sorting device or the container packing device of the agricultural products at, for example, a collecting / shipping place or a sorting place of the agricultural products to maintain the freshness of the agricultural products. The treatment can be carried out continuously. In that case, the drive speed of the belt conveyor 32 needs to be changed in order to change the freshness retention processing amount per unit time according to the type and processing amount of the agricultural product.

When the driving speed of the belt conveyor 32 is increased, the irradiation time of the near-infrared light to the agricultural products passing under the light source 33 is shortened, so that the irradiance is adjusted to be large in order to prevent under irradiation. On the other hand, when the driving speed of the belt conveyor 32 is decreased, the irradiation time of the near-infrared light on the agricultural products becomes long, and therefore the irradiance is adjusted to be small in order to prevent excessive irradiation. Such adjustment of the irradiance needs to be performed so as to satisfy all of the above Expression 1, Expression 2 and Expression 3.
Although the drive speed of the belt conveyor 32 of the freshness preservation device 30 and the adjustment of the irradiance corresponding to the change of the drive speed can be performed by automatic control by the control device 34, the control panel 35 must be manually operated. It can also be done by.

(3) Test Example [Test 1: Change in transpiration suppression rate by adjusting irradiation amount of near infrared light on leaf lettuce]
We investigated the effect of irradiance and irradiation time on the transpiration suppression rate when near-infrared light was irradiated on leaf lettuce after harvesting.

Radiation of near-infrared light with a central wavelength of 850 nm emitted from a light source (LED) in a room with a temperature of 18 to 23 ° C. and a humidity of 30 to 50% on a leaf stem portion of leaf lettuce (variety: no chip) immediately after harvesting. Irradiation (W / m ² ) and irradiation time (seconds) were changed in 26 ways as shown in Samples 1 to 18 of Table 1 below and Samples 20 to 27 of Table 2 below. Samples 1 to 18 and samples 20 to 27 (hereinafter, also referred to as “irradiation sample”) were prepared. In addition, a sample 19 (hereinafter, also referred to as “non-irradiated sample”) that was not irradiated with near infrared light was prepared.
The irradiance of near-infrared light is adjusted to be a set value at the surface position of at least a part of the leaf stem of leaf lettuce, and the irradiance is measured by an irradiometer (Delta Ohm, DO9721). Went by.
The above-mentioned 26 kinds of irradiated samples and 1 kind of non-irradiated sample were put in plastic containers, sealed, and stored in a refrigerator at a temperature of 10 ° C. for 24 hours.

  For each of the above samples, the difference between the mass immediately before the irradiation with the near infrared light and the mass after the storage at 10 ° C. for 24 hours is taken as the transpiration amount of each sample, and the transpiration amount of the non-irradiated sample 19, The difference from each transpiration amount of each irradiation sample 1-18, 20-27 is obtained, the difference is divided by the transpiration amount of the non-irradiation sample 19, and the value obtained by multiplying by 100 is the "transpiration suppression rate (% ) ” The transpiration suppression rate of each irradiation sample is as shown in Table 1 and Table 2.

When the irradiation samples 1 to 18 in Table 1 above are arranged in a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (second), It becomes as shown in. The numbers added to the coordinate positions of each irradiation sample in FIG. 1 are the sample numbers shown in Table 1.

Samples 6 to 9, which showed extremely high numerical values of the transpiration suppression rate of 18 to 20%, were arranged in a substantially straight line sloping down in FIG. 1, and therefore their regression equations were obtained by the least squares method. The following regression equation B was obtained. The regression line LB represents the regression equation B on the logarithmic graph of FIG. 1.
Regression equation B: ^{Y = 42471X -1.852} (determination coefficient ^R 2 = 0.9984)

In FIG. 1, among the irradiation samples whose coordinate positions are above the regression line LB, samples 1 to 5 have a transpiration suppression rate of more than 0% and less than 5%. When the regression equations of these samples 1 to 5 were obtained by the least squares method, the following regression equation A was obtained. The regression line LA is the one that represents the regression equation A in the logarithmic graph of FIG. 1.
Regression equation A: ^{Y = 413019X -1.872} (determination coefficient ^R 2 = 0.9588)

In addition, in FIG. 1, among the irradiation samples whose coordinate positions are below the regression line LB, the samples 10 to 14 show the evaporation suppression rate of more than 0% and less than 5%. When the regression equations of these samples 10 to 14 were obtained by the least squares method, the following regression equation C was obtained. The regression line LC represents the regression equation C in the log-log graph of FIG. 1.
Regression formula ^{C: Y = 5966X -1.866} (determination coefficient ^R 2 = 0.9767)

As described above, in FIG. 1, the irradiation samples whose coordinate positions are between the regression line LA and the regression line LB all have a transpiration suppression rate of more than 0%, and it can be said that the freshness preservation effect is recognized.
On the other hand, in FIG. 1, the irradiation samples 15 and 16 whose coordinate positions are above the regression line LA show extremely low transpiration suppression rates of -20% and -8%, which are negative values. Freshness is significantly deteriorated compared to sample 19. It is speculated that this is because leaf lettuce senses strong stress due to excessive irradiation of near-infrared light, and respiration and transpiration increased. The fact that the freshness of agricultural products deteriorates due to excessive irradiation with near-infrared light is a matter that has been clarified for the first time by the present invention.
Further, in FIG. 1, the irradiation samples 17 and 18 whose coordinate positions are below the regression line LC have transpiration suppression rates of -1% and 0%, respectively, and due to the insufficient irradiation of near infrared light, It is considered that the freshness preservation effect did not occur.

Further, in the irradiation of agricultural products with near infrared light, when the irradiance is less than 1 W / m ² , a sufficient freshness preservation effect cannot be obtained unless the irradiation time is considerably lengthened. Therefore, it is not practical to carry out the freshness preservation treatment of agricultural products at an irradiance of less than 1 W / m ^{2 in} a collecting / shipping site or a sorting field of agricultural products.
In addition, when the irradiation time of the near-infrared light to the agricultural products is less than 0.01 seconds, a sufficient freshness preservation effect cannot be obtained unless the irradiance is considerably increased. Therefore, it is not practical to carry out the freshness preservation treatment of agricultural products by setting the irradiation time to less than 0.01 seconds.

Then, in FIG. 1, the crop (leaf) is irradiated with the irradiance and the irradiation time such that the coordinates exist within the range surrounded by the regression line LA, the regression line LC, and four straight lines of X = 1 and Y = 0.01. It can be said that a freshness-retaining effect can be reliably obtained by irradiating the lettuce) with near-infrared light.
When this condition is expressed by a formula, it is a case where all of the following formula 1, formula 2 and formula 3 are satisfied. Thus, by irradiating a near infrared light to a crop (leaf lettuce), the freshness preservation effect is improved. It can be said that it is surely obtained.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

Next, the irradiation samples 20 to 27 shown in Table 2 above are arranged in a logarithmic graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (second). , As shown in FIG. The numbers added to the coordinate positions of each irradiation sample in FIG. 2 are the sample numbers shown in Table 2.

Irradiation samples 20 to 27 all have high transpiration suppression rates of 10 to 13%, and the regression equations of Samples 20 to 23 of them were obtained by the least squares method, and the following regression equation D was obtained. Was given. A regression line LD is a graph of the regression equation D represented by the log-log graph of FIG. 2.
Regression equation D: Y = ^{117942X -1.9} (determination coefficient ^R 2 = 0.9959)

Further, when the regression equation of Samples 24 to 27 was obtained by the least squares method, the following regression equation E was obtained. The regression line LE is the one that the regression equation E is represented by the double logarithmic graph of FIG. 2.
Regression equation E: ^{Y = 23059X -1.874} (determination coefficient ^R 2 = 0.9976)

As described above, in FIG. 2, the irradiation samples whose coordinate positions are between the regression line LD and the regression line LE all have a transpiration suppression rate of 10% or more, and it can be said that a high freshness retention effect is recognized.
Further, in the irradiation of agricultural products with near-infrared light, when the irradiance is less than 1 W / m ² , a sufficient freshness-retaining effect cannot be obtained unless the irradiation time is considerably lengthened. It is not practical to carry out the freshness preserving treatment at less than / m ² .
Further, when the irradiation time of near-infrared light to a crop is less than 0.01 seconds, a sufficient freshness preservation effect cannot be obtained unless the irradiance is considerably increased. It is not practical to carry out the freshness preserving process at less than the above.

Then, in FIG. 2, the crop (leaf) is adjusted with the irradiance and the irradiation time such that the coordinates exist within the range surrounded by the four regression lines LD, LE, X = 1 and Y = 0.01. It can be said that a high freshness-retaining effect can be surely obtained by irradiating the lettuce) with near-infrared light.
When this condition is expressed by a formula, the following formula 1a, formula 2 and formula 3 are all satisfied, and by irradiating the crop (leaf lettuce) with near infrared light in this way, a high freshness-retaining effect can be obtained. Can be surely obtained.
Formula ^{1a: 117942X -1.9 ≧ Y ≧ 23059X} -1.874
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

[Test 2: Changes in mold inhibition rate by controlling the amount of near-infrared light irradiation on Satsuma mandarin fruit]
We investigated the effects of controlling irradiance and irradiation time on the fungal growth inhibition rate when irradiating near-infrared light on fruits of Satsuma mandarin after harvesting.

After harvesting, the fruits of Satsuma mandarin orange (Mesophyllus spp.) Were rolled on a plastic mud-draining mat and subjected to a scratching treatment in which many peels were scratched on the skin.
Next, with respect to the Satsuma mandarin orange fruit after the scratching treatment, near-infrared light having a central wavelength of 850 nm emitted from a light source (LED) was radiated in a room at a temperature of 18 to 23 ° C. and a humidity of 30 to 50%. x: W / m ² ) and irradiation time (y: seconds) are changed in 10 ways as shown in FIG. 4, and 10 types of samples (hereinafter referred to as “irradiation samples”) are irradiated. Each 24 pieces were created. In addition, 24 samples of one type (hereinafter, referred to as “non-irradiated sample”) that do not emit near infrared light were prepared.
The irradiance of near-infrared light with respect to the irradiated sample was adjusted to be a set value at the surface position of at least a part of the peel of Satsuma mandarin fruit, and the irradiance was measured by an irradiometer (Delta ohm, DO9271).
A total of 11 kinds of the above-mentioned 10 kinds of irradiation samples and non-irradiation samples were stored for 24 days in a storage at a temperature of 20 ° C. and a humidity of 85%.

For each of the above 11 kinds of samples, the mold occurrence rate is the number ratio of the individuals in which mold has developed in the skin portion during the storage, and the mold occurrence rate of the non-irradiated sample and the mold occurrence rate of each of the 10 kinds of irradiated samples Was found, the difference was divided by the mold generation rate of the non-irradiated sample, and the value obtained by multiplying by 100 was defined as "mold generation inhibition rate (%)".
In FIG. 4, the irradiated samples having a mold generation inhibition rate of 10% or more are arranged as represented by "●" as having a freshness retention effect, and the irradiated samples having a mold generation inhibition rate of less than 10% are treated as freshness. It was arranged as represented by "○" because the holding effect was not recognized.

Note that FIG. 4 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds), as in FIG. The “trapezoidal range” represented by is a range surrounded by four regression lines LA, LC, and X = 1 and Y = 0.01 as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  As shown in FIG. 4, "●", which is a sample in which the freshness-maintaining effect of Satsuma mandarin orange was observed, was all arranged inside the "trapezoidal range", while the sample in which the freshness-retaining effect was not observed was found. "○" is all outside the "trapezoidal range". That is, it can be said that the freshness-retaining effect can be surely obtained by irradiating the Satsuma mandarin orange with near-infrared light at an irradiance and an irradiation time such that the coordinates are present inside the “trapezoid range”.

Therefore, the mandarin oranges of Satsuma mandarin orange, as well as the leaf lettuce of the above-mentioned test 1, are within a range surrounded by four regression lines LA, LC, X = 1 and Y = 0.01 shown in FIG. It can be said that the effect of maintaining freshness can be surely obtained by irradiating the near infrared light with the irradiance and the irradiation time such that the coordinates exist.
That is, it can be said that the freshness-retaining effect can be surely obtained by irradiating the Satsuma mandarin fruit with near-infrared light so as to satisfy all of the above formulas 1, 2 and 3.

[Test 3: Change in transpiration suppression rate by adjusting irradiation amount of near infrared light on strawberry fruit]
We investigated the effects of irradiance and irradiation time on the transpiration suppression rate when near-infrared light was irradiated on harvested strawberry fruits.

Irradiance of near-infrared light with a central wavelength of 850 nm emitted from a light source (LED) in a room at a temperature of 18 to 23 ° C. and a humidity of 30 to 50% with respect to fruits of strawberry (variety: Sachinoka) after harvesting ( x: W / m ² ) and irradiation time (y: seconds) are changed in 10 ways as shown in FIG. 5, and irradiation is performed to obtain 10 kinds of samples (hereinafter referred to as “irradiation samples”). Created. In addition, one type of sample (hereinafter, referred to as “non-irradiated sample”) that was not irradiated with near infrared light was prepared.
The irradiance of near-infrared light with respect to the irradiated sample was adjusted so as to be a set value at the surface position of at least a part of the strawberry fruit skin, and the irradiance was measured by an irradiometer (Delta Ohm, DO9721). ).
A total of 11 kinds of samples including the above-mentioned 10 kinds of irradiated samples and non-irradiated samples were put in a plastic container, sealed, and stored in a refrigerator at a temperature of 10 ° C. for 10 days.

For each of the 11 types of samples described above, the difference between the mass immediately before the near-infrared light irradiation and the mass after storage at 10 ° C. for 10 days was taken as the transpiration amount of each sample, and the transpiration amount of the non-irradiated sample And the transpiration amount of each of the 10 types of irradiated samples were obtained, and the difference was divided by the transpiration amount of the non-irradiated sample, and the value obtained by multiplying by 100 was taken as "transpiration suppression rate (%)". .
In FIG. 5, irradiation samples having a transpiration suppression rate of 5% or more are arranged as indicated by "●" as having a freshness retention effect, and irradiation samples having a transpiration inhibition rate of less than 5% are treated as freshness retention effects. "○" is shown and arranged as those that are not recognized.

Note that FIG. 5 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds), as in FIG. The "trapezoidal range" represented by is a range surrounded by four regression lines LA, regression lines LC, X = 1 and Y = 0.01, as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  As shown in FIG. 5, "●", which is a sample in which the freshness-retaining effect of strawberry fruits was recognized, was all arranged inside the above "trapezoidal range", while the sample in which the freshness-retaining effect was not recognized was found. "○" is all outside the "trapezoidal range". That is, it can be said that a freshness-retaining effect can be reliably obtained by irradiating strawberry fruits with near-infrared light at an irradiance and an irradiation time such that coordinates are present inside the “trapezoid range”.

Therefore, as for the strawberry fruits, like the leaf lettuce of the above test 1 and the orange fruit of Satsuma mandarin of the above test 2, the four regression lines LA, LC, X = 1 and Y = 0.01 shown in FIG. It can be said that the effect of maintaining the freshness can be surely obtained by irradiating the near infrared light with the irradiance and the irradiation time such that the coordinates exist within the range surrounded by the straight line.
That is, it can be said that the freshness-retaining effect can be surely obtained by irradiating strawberry fruits with near-infrared light so as to satisfy all of the above formulas 1, 2 and 3.

[Test 4: Change of transpiration suppression rate by adjusting irradiation amount of near-infrared light to margaret]
We investigated the effects of irradiance and irradiation time on the transpiration inhibition rate when near-infrared light was irradiated on the flowering margarets after harvest.

Immediately after harvesting the flowering marguerite by cutting it from the root of the stem, it emits near-infrared light with a central wavelength of 850 nm emitted from a light source (LED) in a room at a temperature of 18 to 23 ° C and a humidity of 30 to 50%. The illuminance (x: W / m ² ) and the irradiation time (y: second) are changed in three ways as shown in FIG. 6, and irradiation is performed to obtain three types of samples (hereinafter referred to as “irradiation samples”). It was created. In addition, one type of sample (hereinafter, referred to as “non-irradiated sample”) that was not irradiated with near infrared light was prepared.
The irradiance of near-infrared light with respect to the irradiated sample is adjusted so as to be a set value at the surface position of at least a part of the flower, leaf or stem of the margaret, and the irradiance is measured by an irradiometer (Delta Ohm Co., Ltd. Manufactured by DO9721).
A total of 4 types of samples, 3 types of irradiated samples and non-irradiated samples, were stored for 3 days in a storage at a temperature of 21 ° C. and a humidity of 85%.

For each of the above four types of samples, the difference between the mass immediately before the near infrared irradiation and the mass after the storage at 21 ° C. for 3 days was taken as the transpiration amount of each sample, and the transpiration amount of the non-irradiated sample Then, the difference between the transpiration amount of each of the three types of irradiated samples was obtained, the difference was divided by the transpiration amount of the non-irradiated sample, and the value obtained by multiplying by 100 was taken as "transpiration suppression rate (%)". .
In FIG. 6, irradiated samples having a transpiration suppression rate of 5% or more are arranged as indicated by "●" as having a freshness retention effect, and irradiated samples having a transpiration suppression rate of less than 5% are treated as freshness retention effects. "○" is shown and arranged as those that are not recognized.

6 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds) as in FIG. The "trapezoidal range" represented by is a range surrounded by four regression lines LA, regression lines LC, X = 1 and Y = 0.01, as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  As shown in FIG. 6, all of the samples "●", which were confirmed to have the freshness-retaining effect of margaret, were placed inside the above "trapezoidal range", while the samples having no freshness-retaining effect were observed. A certain “◯” is arranged outside the “trapezoidal range”. That is, it can be said that the effect of maintaining the freshness can be surely obtained by irradiating the margaret with the near infrared light with the irradiance and the irradiation time such that the coordinates exist inside the “trapezoidal range”.

Therefore, also for marguerite, as with leaf lettuce, Satsuma mandarin orange fruit and strawberry fruit in each of the above-mentioned tests, four straight lines of regression line LA, regression line LC, X = 1 and Y = 0.01 shown in FIG. It can be said that the effect of maintaining the freshness can be surely obtained by irradiating the near infrared light with the irradiance and the irradiation time such that the coordinates exist within the range surrounded by.
That is, it can be said that the freshness-retaining effect can be surely obtained by irradiating the Margaret with near-infrared light so as to satisfy all of the above Equations 1, 2 and 3.

[Test 5: Change in transpiration inhibition rate by adjusting irradiation amount of near-infrared light on komatsuna]
We investigated the effects of irradiance and irradiation time on the transpiration suppression rate when near-infrared light was irradiated on the harvested Komatsuna.

Near-infrared light with a central wavelength of 940 nm emitted from a light source (LED) was radiated (x: W / m ² ) and irradiation time (y: seconds) were changed in 9 ways as shown in FIG. 7, and irradiation was performed to prepare 9 types of samples (hereinafter referred to as “irradiation samples”). In addition, one type of sample (hereinafter, referred to as “non-irradiated sample”) that was not irradiated with near infrared light was prepared.
The irradiance of near-infrared light with respect to the irradiated sample was adjusted so as to be a set value at the surface position of at least a part of the leaf stem of Komatsuna, and the irradiance was measured by an irradiometer (Delta ohm, DO9721).
A total of 10 kinds of the above-mentioned 9 kinds of irradiation samples and non-irradiation samples were stored in a room at a temperature of 25 ° C. and a humidity of 35 to 55% for 1 day.

For each of the above 10 types of samples, the transpiration amount of the non-irradiated sample was defined as the transpiration amount of each sample, which is the difference between the mass immediately before the near infrared irradiation and the mass after the storage at 21 ° C. for 3 days. And the amount of transpiration of each of the nine types of irradiated samples were calculated, and the difference was divided by the amount of transpiration of the non-irradiated sample, and the value obtained by multiplying by 100 was taken as "transpiration suppression rate (%)". .
In FIG. 7, the irradiation samples having a transpiration suppression rate of 5% or more are arranged as indicated by "●" as having the freshness retention effect, and the irradiation samples having a transpiration suppression rate of less than 5% are arranged as the freshness retention effect. "○" is shown and arranged as those that are not recognized.

Note that FIG. 7 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds), as in FIG. The "trapezoidal range" represented by is a range surrounded by four regression lines LA, regression lines LC, X = 1 and Y = 0.01, as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  As shown in FIG. 7, "●", which is a sample in which the freshness-maintaining effect of Komatsuna was observed, was all placed inside the "trapezoidal range", while the sample in which the freshness-retaining effect was not observed was found. A certain "○" is arranged outside the above "trapezoidal range". That is, it can be said that the effect of maintaining the freshness can be surely obtained by irradiating the Komatsuna with near-infrared light at an irradiance and an irradiation time such that the coordinates exist inside the “trapezoidal range”.

Therefore, also for komatsuna, like the leaf lettuce, mandarin orange fruit, strawberry fruit and margaret in each of the above-mentioned tests, the four regression lines LA, LC, X = 1 and Y = 0.01 shown in FIG. It can be said that the effect of maintaining the freshness can be obtained by irradiating the near infrared light with the irradiance and the irradiation time such that the coordinates exist within the range surrounded by the straight line.
That is, it can be said that the Komatsuna can surely obtain the freshness-retaining effect by irradiating near-infrared light so as to satisfy all of the above Expressions 1, 2 and 3.

[Test 6: Changes in sugar content and acidity by adjusting the irradiation amount of near-infrared light to Satsuma mandarin fruit]
We investigated the effects of adjusting irradiance and irradiation time on changes in sugar content and acidity when irradiating near-infrared light on the fruits of Satsuma mandarin (early seeds) after harvest.

Irradiance (x: W /) of near-infrared light with a central wavelength of 850 nm emitted from a light source (LED) in a room at a temperature of 18 to 23 ° C. and a humidity of 30 to 50% with respect to the fruits of Satsuma mandarin after harvesting. m ² ) and irradiation time (y: seconds) are changed in 10 ways as shown in FIG. 8 to perform irradiation, and 8 kinds of samples (hereinafter, referred to as “irradiation samples”) 20 each Prepared. In addition, 20 samples of one type (hereinafter, referred to as “non-irradiated sample”) that do not irradiate with near infrared light were prepared.
The irradiance of near-infrared light with respect to the irradiated sample was adjusted to be a set value at the surface position of at least a part of the peel of Satsuma mandarin fruit, and the irradiance was measured by an irradiometer (Delta ohm, DO9271).

A total of 11 types of the above-mentioned 10 types of irradiated samples and non-irradiated samples were stored in separate paper boxes and stored in a room at a temperature of 20 ° C. and a humidity of 30 to 50% for 14 days.
From each of the 11 kinds of samples after the storage, 10 pieces were randomly selected and the juice was squeezed, and the sugar content and acidity thereof were measured. The sugar content was measured by a digital sugar meter (PR-101α manufactured by Atago Co., Ltd.) to obtain a BRIX value, and the acidity was measured by a neutralization titration method and calculated as a citric acid conversion value.

  Regarding the sugar content, the difference between the sugar content of each of the 10 irradiated samples and the sugar content of the non-irradiated sample was obtained, the difference was divided by the sugar content of the unirradiated sample, and the value obtained by multiplying by 100 was calculated as “sugar content retention ratio ( %) ”. Also, the acidity is the same, and the difference between the acidity of each of the 10 types of irradiated samples and the acidity of the non-irradiated sample is determined, and the difference is divided by the acidity of the unirradiated sample, and the value obtained by multiplying by 100 is Acidity retention rate (%) ".

  In FIG. 8, irradiated samples having a sugar content retention rate of 5% or more are arranged as indicated by "●" as having a sugar content retention effect, and irradiated samples having a sugar content retention rate of less than 5% are treated as sugar content retention effects. "○" is shown and arranged as those that are not recognized.

Note that FIG. 8 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds) as in FIG. The “trapezoidal range” represented by is a range surrounded by four regression lines LA, LC, and X = 1 and Y = 0.01 as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  In FIG. 9, the irradiation samples having an acidity retention rate of 5% or more are arranged as indicated by “●” as those having an acidity retention effect, and the irradiation samples having an acidity retention rate of less than 5% are treated as the acidity retention effect. "○" is shown and arranged as those that are not recognized.

Note that FIG. 9 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds), as in FIG. The “trapezoidal range” represented by is a range surrounded by four regression lines LA, LC, and X = 1 and Y = 0.01 as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  Satsuma mandarin oranges lose their freshness, sugar content and acidity with the lapse of time after harvest, and the taste is impaired. As shown in FIG. 8 and FIG. 9, “●”, which is a sample in which the sugar content-retaining effect or the acidity-retaining effect of Satsuma mandarin orange was observed, was all arranged inside the above “trapezoid range”, while the sugar content retaining effect was maintained. All of the samples “◯” in which neither the effect nor the acidity retention effect was observed are arranged outside the “trapezoid range”. In other words, by irradiating the Satsuma mandarin orange with near-infrared light at an irradiance and irradiation time such that the coordinates exist inside the “trapezoid range”, the freshness-retaining effect using sugar content and acidity as an index is surely achieved. It can be said to be obtained.

Therefore, the mandarin oranges of Wenshu are surrounded by four regression lines LA, LC, X = 1 and Y = 0.01 shown in FIGS. 8 and 9 as in the case of leaf lettuce in each of the above tests. It can be said that by irradiating with near-infrared light at an irradiance and an irradiation time such that the coordinates exist within the defined range, a freshness-retaining effect using sugar content or acidity as an index can be reliably obtained.
That is, it can be said that by irradiating the Satsuma mandarin fruit with near-infrared light so as to satisfy all of the above formula 1, formula 2 and formula 3, a freshness-retaining effect using sugar content and acidity as indexes can be surely obtained.

[Test 7: Change in mold inhibition rate by adjusting the irradiation amount of near-infrared light on cherry tomato fruits]
We investigated the effect of controlling irradiance and irradiation time on the mold suppression rate when irradiating near-infrared light on the fruits of cherry tomatoes after harvest.

With respect to the fruits of cherry tomatoes after harvesting, in the room at a temperature of 18 to 23 ° C. and a humidity of 30 to 50%, near-infrared light having a central wavelength of 850 nm emitted from a light source (LED) was irradiated with irradiance (x: W / m ² ) and irradiation time (y: seconds) are changed in 10 ways as shown in FIG. 10 to perform irradiation, and 10 kinds of samples (hereinafter referred to as “irradiation samples”) are provided in 20 pieces each. Prepared. In addition, 20 samples of one type (hereinafter, referred to as “non-irradiated sample”) that do not irradiate with near infrared light were prepared.
The irradiance of near-infrared light with respect to the irradiated sample is adjusted so as to be a set value at the surface position of at least part of the skin of the cherry tomato fruit, and the irradiance is measured by an irradiometer (Delta Ohm Co., DO9271).

A total of 11 types of the above-mentioned 10 types of irradiation samples and non-irradiation samples were separately stored in Tupperware with an internal volume of 1.25 liters and stored in a storage room at a temperature of 25 ° C. for 7 days.
For each of the 11 types of samples described above, the mold incidence is defined as the proportion of the number of individuals in which mold has developed in the sagging part of the fruit during storage, and the mold incidence of the non-irradiated sample and the mold of each of the 10 types of irradiated samples. The difference from the occurrence rate was determined, and the difference was divided by the mold occurrence rate of the non-irradiated sample, and the value obtained by multiplying by 100 was defined as "mold inhibition rate (%)".

  In FIG. 10, the irradiation samples having a mold generation suppression rate of 10% or more are arranged by being represented by “●” as having a freshness retention effect, and the irradiation samples having a mold generation suppression rate of less than 10% are treated as freshness. It was arranged as represented by "○" because the holding effect was not recognized.

It should be noted that FIG. 10 is a log-log graph in which the horizontal axis (X axis) is the irradiance (W / m ² ) and the vertical axis (Y axis) is the irradiation time (seconds), as in FIG. The “trapezoidal range” represented by is a range surrounded by four regression lines LA, LC, and X = 1 and Y = 0.01 as in FIG. And a range that satisfies all of the following Equations 1, 2 and 3.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01

  As shown in FIG. 10, "●", which is a sample in which the freshness-retaining effect of cherry tomatoes was observed, was all arranged inside the "trapezoid range", while the sample in which the freshness-retaining effect was not observed was found. "○" is all outside the "trapezoidal range". That is, it can be said that the freshness-retaining effect can be surely obtained by irradiating the cherry tomatoes with the near-infrared light with the irradiance and the irradiation time such that the coordinates are present inside the “trapezoid range”.

Therefore, also for the cherry tomatoes, as in the leaf lettuce of each test described above, the range surrounded by the four straight lines of the regression line LA, the regression line LC, X = 1 and Y = 0.01 shown in FIG. It can be said that the effect of maintaining the freshness can be surely obtained by irradiating the near infrared light with the irradiance and the irradiation time such that the coordinates exist inside.
That is, it can be said that the freshness-retaining effect can be surely obtained by irradiating the cherry tomato fruit with near-infrared light so as to satisfy all of the above formulas 1, 2 and 3.

  INDUSTRIAL APPLICABILITY According to the method for maintaining freshness of agricultural products and the apparatus for maintaining freshness of agricultural products of the present invention, the freshness of agricultural products after harvesting can be maintained for a long period of time, and thus can be widely used in the field of distribution and sale of agricultural products.

LA, LB, LC, LD, LE ··· Regression line 30 · · Freshness preservation device 31 · · Irradiation device body 32 · · Belt conveyor 33 · · Light source 34 · · Control device 35 · · Control panel S · · Agricultural products (strawberry )

Claims (11)

A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested agricultural product ,
When irradiance (W / m ² ) is X and irradiation time (seconds) is Y, near-infrared light emitted from the light source so as to satisfy all of the following formulas 1, 2 and 3 Adjusting means that can adjust irradiance by automatic control in response to changes in irradiation time of
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01 When the near-infrared light including the wavelength set within the wavelength range of 800 to 1000 nm is applied to the harvested agricultural product and the irradiation time (second) is set to Y, where X is the irradiance (W / m ² ). The irradiation is performed by adjusting at least one of the irradiance and the irradiation time so as to satisfy all of the following Expressions 1, 2 and 3, and roughly based on the function expressed by Expression 4. How to maintain the freshness of agricultural products.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 4: Y = 413019X- ^1.872 When the near-infrared light including the wavelength set within the wavelength range of 800 to 1000 nm is applied to the harvested agricultural product and the irradiation time (second) is set to Y, where X is the irradiance (W / m ² ). Irradiation is performed by adjusting at least one of irradiance and irradiation time so as to satisfy all of the following Expressions 1, 2 and 3, and approximately based on the function expressed by Expression 5. How to maintain the freshness of agricultural products.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 5: Y = 42471X ^−1.852 When the near-infrared light including the wavelength set within the wavelength range of 800 to 1000 nm is applied to the harvested agricultural product and the irradiation time (second) is set to Y, where X is the irradiance (W / m ² ). It is characterized in that at least one of irradiance and irradiation time is adjusted and irradiation is performed so as to satisfy all of the following Expression 1, Expression 2 and Expression 3 and approximately based on the function expressed by Expression 6. How to maintain the freshness of agricultural products.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 6: Y = 5966X- ^1.866 When the near-infrared light including the wavelength set within the wavelength range of 800 to 1000 nm is applied to the harvested agricultural product and the irradiation time (second) is set to Y, where X is the irradiance (W / m ² ). It is characterized in that at least one of the irradiance and the irradiation time is adjusted and irradiation is performed so as to satisfy all of the following Expression 1, Expression 2 and Expression 3 and approximately based on the function expressed by Expression 7. How to maintain the freshness of agricultural products.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 7: Y = 117942X ^-1.9 When the near-infrared light including the wavelength set within the wavelength range of 800 to 1000 nm is applied to the harvested agricultural product and the irradiation time (second) is set to Y, where X is the irradiance (W / m ² ). It is characterized in that at least one of the irradiance and the irradiation time is adjusted and irradiation is performed so as to satisfy all of the following Expression 1, Expression 2 and Expression 3 and approximately based on the function expressed by Expression 8. How to maintain the freshness of agricultural products.
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 8: Y = 23059X- ^1.874 A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested agricultural product,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 4 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 4: Y = 413019X- ^1.872 A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested agricultural product,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 5 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 5: Y = 42471X ^−1.852 A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested agricultural product,
When the irradiance (W / m ² ) is X and the irradiation time (second) is Y, all of the following equations 1, 2 and 3 are satisfied, and the function represented by equation 6 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 6: Y = 5966X- ^1.866 A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested agricultural product,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 7 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 7: Y = 117942X ^-1.9 A light source for irradiating near-infrared light including a wavelength set within a wavelength range of 800 to 1000 nm to the harvested agricultural product,
When the irradiance (W / m ² ) is X and the irradiation time (seconds) is Y, all of the following Equation 1, Equation 2 and Equation 3 are satisfied, and the function expressed by Equation 8 is approximately Based on the adjusting means capable of adjusting at least one of irradiance or irradiation time of near-infrared light emitted from the light source,
An apparatus for maintaining freshness of agricultural products, which is provided with:
Formula 1: 413019X ^-1.872 ≥Y ^{≥5966X -1.866}
Formula 2: X ≧ 1
Formula 3: Y ≧ 0.01
Formula 8: Y = 23059X- ^1.874

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