JP6964283B2 - How to retain the scent of grapes and how to reduce and suppress the aroma components in grapes - Google Patents

Description

The present invention relates to a method for retaining the scent of grapes and a method for suppressing reduction of aroma components in grapes.

Grape is a kind of fruit that gives off a highly palatable aroma. On the other hand, grapes are more likely to deteriorate in freshness than other fruits, and are also known as one of the fruits having low storability. Therefore, various studies have been conducted on the technique for storing grapes after harvesting for the purpose of improving the storability of grapes.

For example, in Patent Document 1, when grapes and an oxygen scavenger are ^{hermetically packaged with a film having an oxygen permeability of 3800 cc / m 2} · day · atm at 23 ° C. and stored at -2 ° C. for 2 months. Experimental results showing that the quality could be maintained are described. In addition, the same document shows that when grapes sealed and packaged without an oxygen scavenger were stored at -2 ° C for 2 months, some grapes had poor appearance such as mold and cracks. The results are also listed.

Japanese Unexamined Patent Publication No. 6-46749

However, the present inventors have found that the conventional method for preserving grapes has the following problems.
That is, the present inventors have found that when the grapes after harvesting are preserved by the conventional method, the aroma peculiar to the grapes released immediately after harvesting may have disappeared. That is, the present inventors have found that the conventional preservation method may not be able to sufficiently maintain its quality from the viewpoint of the scent of grapes.

In addition, the present inventors considered that there is room for improvement in the following points with respect to the conventional method for preserving grapes.
As can be seen from the description in Patent Document 1, when the grapes are stored by the conventional method, the period during which the good quality of the grapes can be maintained without using an oxygen scavenger is at most about one month.
Here, grapes are generally known as fruits that are harvested from summer to autumn. In addition, the harvest period for each grape variety is generally said to be about 2 to 3 weeks. On the other hand, the demand for grapes of good quality is also in the off-season, such as the year-end and New Year holidays.
Based on these circumstances, the present inventors considered that there is room for improvement in the conventional grape preservation method from the viewpoint of long-term storage stability.

The present invention provides a grape preservation technique capable of retaining a grape-specific scent.

According to the present invention, the grapes are housed in a packaging bag made of a synthetic resin film, and then the packaging bag is sealed to retain the scent of the grapes.
23 ° C. of the synthetic resin film, Ri oxygen transmission amount per grape 100g at 50% RH ^{is, 2cc / 100g · m 2 ·} day · atm or more ^{200cc / 100g · m 2 · day} · atm der below,
The water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less.
Area of the outer surface of the packaging bag is Ru der 480000Mm ² below, aroma retention methods grapes are provided.

Further, according to the present invention, the grapes are housed in a packaging bag made of a synthetic resin film, and then the packaging bag is sealed to suppress a reduction in the concentration of linalool contained in the grapes.
23 ℃ of the synthetic resin film, Ri oxygen permeability per Budo 100g at 50% RH ^{is, 2cc / 100g · m 2 ·} day · atm or more ^{200cc / 100g · m 2 · day} · atm der below,
The water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less.
Area of the outer surface of the packaging bag is Ru der 480000Mm ² or less, reduction method for suppressing linalool concentration in grapes is provided.

Further, according to the present invention, after the grapes are housed in a packaging bag made of a synthetic resin film, the packaging bag is sealed to reduce the concentration of ethyl acetate and / or ethyl butyrate contained in the grapes. It ’s a way to suppress it.
23 ° C. of the synthetic resin film, Ri oxygen transmission amount per grape 100g at 50% RH ^{is, 2cc / 100g · m 2 ·} day · atm or more ^{200cc / 100g · m 2 · day} · atm der below,
The water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less.
The area of the outer surface of the packaging bag Ru der 480000Mm ² or less, reduction method for suppressing the concentration of ethyl acetate and / or ethyl butyrate in grapes is provided.

According to the present invention, it is possible to provide a grape preservation technique capable of retaining a grape-specific scent.

<How to retain the scent of grapes>
The method for retaining the scent of grapes according to the present embodiment (hereinafter, also referred to as the present retaining method) is a method for storing grapes by storing the grapes in a packaging bag made of a synthetic resin film and then sealing the packaging bag. be. In this holding method, the amount of oxygen permeated per 100 g of grapes at 23 ° C. and 50% RH is ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. It is characterized by storing grapes in a packaging bag made of a controlled synthetic resin film. By doing so, it becomes possible to retain the aroma peculiar to grapes. In particular, regarding this holding method, as will be described later in the examples, it was confirmed that the aroma peculiar to grapes can be retained for at least 2 to 4 months. From this, according to this holding method, it is possible to retain the scent peculiar to grapes for a long period of time as compared with the conventional method.
The amount of oxygen permeated per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film can be calculated by the following method. First, 23 ° C., the oxygen permeability of the synthetic resin film in 50% RH the ^{[cc / m 2 · day ·} atm], MOCON (MOCON) manufactured by oxygen transmission rate measuring device (Okishitoran (TM) OX-TRAN 2 / 21) is used, and the measurement is performed according to Annex B in JIS K7126-2. ^{Next, the measured value regarding the oxygen permeation amount [cc / m 2} , day, atm] of the synthetic resin film obtained by the above method is divided by the weight of the grapes contained in the packaging bag to obtain the calculated value. , Multiply 100. ^{By doing so, the oxygen permeation amount [cc / 100 g · m 2} · day · atm] per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film according to the present embodiment can be calculated.

Here, the grape varieties capable of retaining the aroma by this holding method are not particularly limited. In terms of grape varieties, it is applicable to various grapes such as green grapes, red grapes, and black grapes. In terms of grape scent components, grapes containing linalol as the main aroma component (this grape typically emits a muscat scent) and ester compounds such as ethyl acetate and ethyl butyrate emit scents. Types and the like can be mentioned.

Examples of the above-mentioned green grapes include Shine Muscat, Muscat of Alexandria, Neo Muscat and the like. In addition, red grapes include Gorby, Aki Queen, Queen Nina, etc., and black grapes include Kyoho, Pione, etc.

Grape varieties containing the above-mentioned linalool as a main aroma component (typically emitting a muscat scent) include, for example, high sugar content, can be eaten with the skin, and is resistant to threshing, so that it is storable. Examples thereof include Shine Muscat, which is known as a variety having excellent characteristics. In addition, green grapes typically contain linalool as a main aroma component.

The varieties that emit the aroma of the above-mentioned ester compounds such as ethyl acetate and ethyl butyrate have characteristics such as high sugar content, low acid content, easy-to-chew hard meat, and excellent taste. Examples include Queen Nina, which is known as a variety. The red grapes and the black grapes typically contain an ester compound as a main flavor component.

The present inventors have diligently studied to establish a preservation method capable of retaining the aroma peculiar to grapes. As a result, the present inventors set the amount of oxygen permeation per 100 g of grapes at 23 ° C. and 50% RH to be ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. It was found that the use of a packaging bag made of a synthetic resin film controlled by the above is effective as a design guideline. This holding method is a method of preserving grapes by using a technique called MA (Modified Atmosphere) packaging.

Hereinafter, the method for retaining the scent of grapes according to the present embodiment will be described in detail.

First, in this holding method, a packaging bag used for storing grapes is prepared.
Specifically, in this holding method, the amount of oxygen permeated per 100 g of grapes at 23 ° C. and 50% RH is ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. Prepare a packaging bag made of a synthetic resin film controlled to be. In this way, by using a packaging bag made of a synthetic resin film in which the amount of oxygen permeation per 100 g of grapes measured under the conditions of 23 ° C. and 50% RH is controlled to be within the above numerical range, a fragrance peculiar to grapes is used. Can be prevented from disappearing during storage. The reason is not clear, but by using a packaging bag made of a synthetic resin film in which the oxygen permeation amount per 100 g of grapes is controlled so as to satisfy a specific condition, the storage state is compared with the conventional storage method. It is thought that this is because the respiratory volume of the grapes in the area can be suppressed. The details of the synthetic resin film constituting the packaging bag according to this holding method will be described later. Further, the shape of the packaging bag prepared in this holding method is not particularly limited.

The size of the packaging bag prepared in this holding method is not particularly limited, and it is preferable to appropriately select the size according to the amount of grapes to be contained in the packaging bag. For example, when the amount of grapes to be accommodated is 340 g or more and 700 g or less, more specifically, 490 g or more and 700 g or less, it is preferable to use a rectangular packaging bag having an outer dimension of 300 mm × 400 mm. When the amount of grapes to be accommodated is 800 g or more and 900 g or less, it is preferable to use a rectangular packaging bag having an outer dimension of 400 mm × 600 mm.

Next, a predetermined amount of grapes is stored in the prepared packaging bag. As much as possible, the grapes to be accommodated at this time are preferably those that have not passed the time since they were harvested. Further, the grapes to be stored in the packaging bag are preferably sterilized in advance from the viewpoint of preventing spoilage during storage. The sterilization treatment can be carried out by a known method.

Next, a packaging body containing grapes is produced by sealing the packaging bag containing a predetermined amount of grapes. In this holding method, in order to seal the packaging bag, the opening may be heat-sealed, or a member such as a tie band, a rubber band, or a caulking may be used. Above all, from the viewpoint of appropriately controlling the respiratory volume of the grapes in the stored state, it is preferable to perform a heat seal treatment in order to seal the packaging bag.

Next, the prepared grape-containing package is stored. In this holding method, the preservation of the package is preferably carried out under light-shielding conditions from the viewpoint of delaying the maturation of the grape which is the object to be preserved. The storage temperature of the package is preferably -1 ° C or higher and 20 ° C or lower, more preferably 0 ° C or higher and 15 ° C or lower, and most preferably 0, from the viewpoint of maintaining the freshness of the grapes. It is ℃ or more and 10 ℃ or less.

Further, when storing a package containing a variety such as Shine Muscat, which is known to emit muscat scent, the storage temperature of the package is 10 after storing the package under a low temperature condition of about 0 ° C. It may be varied to a temperature of about ° C. In addition, the same storage conditions can be applied to Queen Nina and the like.

Hereinafter, the details of the synthetic resin film constituting the packaging bag according to this holding method will be described.

The oxygen permeation amount per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film used in this holding method is ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. However, it is preferably 3 cc / 100 g · m ² · day · atm or more and 198 cc / 100 g · m ² · day · atm or less, and more preferably 4 cc / 100 g · m ² · day · atm or more 195 cc / 100 g · m. ^{It is 2} · day · atm or less, and most preferably 4.5 cc / 100 g · m ² · day · atm or more and 192 cc / 100 g · m ² · day · atm or less. By controlling the amount of oxygen permeation per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film to be equal to or higher than the above lower limit, it is possible to prevent the grapes from becoming oxygen deficient during the storage period. On the other hand, by controlling the oxygen permeation amount per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film to be equal to or less than the above upper limit value, the grapes to be preserved can be preserved from the viewpoint of aroma, taste and appearance. Good quality can be maintained.

The synthetic resin film used in this holding method has a water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less. It is preferable that the film is controlled so as to be 0.2 g / 100 g · m ² · day or more, and more preferably 3.8 g / 100 g · m ² · day or less. It is more preferable that the film is controlled so as to be not less than .4 g / 100 g · m ² · day and not more than 3.4 g / 100 g · m ^{2 · day.} By controlling the amount of water vapor permeation per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film to be equal to or higher than the above lower limit, it is possible to prevent the grapes from spoiling during the storage period. On the other hand, by controlling the amount of water vapor permeation per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film to be equal to or less than the above upper limit, the grapes to be preserved can be preserved from the viewpoint of aroma, taste and appearance. Good quality can be maintained.
The amount of water vapor permeated per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film can be calculated by the following method. ^{First, the water vapor transmission rate [g / m 2} · day] of the synthetic resin film at 40 ° C. and 90% RH was measured using a water vapor transmission rate measuring device (PERMATRAN-W 3/33) manufactured by MOCON. , JIS K7126-2. Next, the measured value regarding the water vapor permeation amount [g / m ² · day] of the synthetic resin film obtained by the above method was divided by the weight of the grapes contained in the packaging bag, and the calculated value was 100. Ride. ^{By doing so, the water vapor permeation amount [g / 100 g · m 2} · day] per 100 g of grapes of the synthetic resin film at 40 ° C. and 90% RH according to the present embodiment can be calculated.

The thickness of the synthetic resin film used in this holding method is preferably 15 μm or more and 60 μm or less, more preferably 20 μm or more and 50 μm or less, and most preferably 25 μm or more and 45 μm or less. When the thickness of the synthetic resin film is at least the above lower limit value, sufficient strength can be imparted to the packaging bag. On the other hand, when the thickness of the synthetic resin film is not more than the above upper limit value, the manufacturing cost can be suppressed and the practicality can be ensured.

Examples of the synthetic resin constituting the synthetic resin film used in this holding method include polyethylene such as linear low-density polyethylene, polyamide resin such as polypropylene, polyvinyl chloride and nylon, and polyester resin such as polyethylene terephthalate and polylactic acid. Be done. These may be homopolymers, may be two or more kinds of copolymers, and may be a blend containing two or more kinds of these homopolymers and copolymers.

Further, even if the synthetic resin film used in this holding method is provided with fine pores in order to adjust the oxygen permeation amount per 100 g of grapes at 23 ° C. and 50% RH so as to satisfy the above-mentioned conditions. good. The number of the micropores is not limited as long as the oxygen permeation performance of the synthetic resin film constituting the packaging bag used for storing grapes satisfies the above-mentioned specific conditions, but is not limited, for example, one per package. The above may be applied. On the other hand, the upper limit of the number of micropores may be, for example, 20 or less, or 10 or less.

When the synthetic resin film used in this holding method is provided with micropores, the pore diameter of the micropores is preferably 5 μm or more and 150 μm from the viewpoint of appropriately controlling the respiratory volume of the grapes in the stored state. It is less than or equal to, more preferably 5 μm or more and 100 μm or less, and most preferably 10 μm or more and 70 μm or less.

Here, in the method for producing a synthetic resin film used in this holding method, it is particularly important to highly control various factors related to the following three conditions. That is, by using a synthetic resin film obtained by a manufacturing method that highly controls various factors related to the following three conditions, it is possible to produce a packaging bag useful for retaining the aroma peculiar to grapes for the first time. can. The synthetic resin film used in this holding method can be produced by combining other known production conditions as long as various factors related to the following three conditions are highly controlled.
(1) Combination of resin materials used to form a synthetic resin film (2) Balance between the layer structure of the synthetic resin film and the thickness of each layer constituting the synthetic resin film (3) Presence or absence of micropores Specifically , Will be described later in Examples.

<Method of suppressing reduction of linalool concentration in grapes>
The method for suppressing reduction of the concentration of linalol in grapes according to the present embodiment is a method of storing grapes in a packaging bag made of a synthetic resin film and then sealing the packaging bag to store the grapes. In the method for suppressing the reduction of the linalol concentration in grapes according to the present embodiment, the oxygen permeation amount per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film is ² cc / 100 g · m 2 · day · atm or more. It is characterized in that grapes are stored using a packaging bag controlled to be 200 cc / 100 g · m ^{2 · day · atm or less.} By doing so, it is possible to prevent the scent from disappearing from the grapes when the grapes that emit the muscat scent are stored. In other words, according to the method for suppressing the reduction of the concentration of linalool in grapes according to the present embodiment, for example, when grapes of a variety that emits a muscat scent containing linalool as a main aroma component, such as Shine Muscat, are stored. It becomes possible to retain the scent.

<Method of reducing and suppressing the concentration of ethyl acetate and / or ethyl butyrate in grapes>
In addition, the method for suppressing reduction of the concentration of ethyl acetate and / or ethyl butyrate in grapes according to the present embodiment is to store the grapes in a packaging bag made of a synthetic resin film and then seal the packaging bag to store the grapes. It is a method to do. In the method for suppressing reduction of the concentration of ethyl acetate and / or ethyl butyrate in grapes according to the present embodiment, the amount of oxygen permeation per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film is 2 cc / 100 g. It is characterized in that grapes are stored using a packaging bag controlled to be m ² · day · atm or more and 200 cc / 100 g · m ^{2 · day · atm or less.} By doing so, it is possible to prevent the aroma from disappearing from the grapes when the grapes containing the ester compound as a main flavor component are stored. In other words, according to the method for suppressing reduction of the concentration of ethyl acetate and / or ethyl butyrate in grapes according to the present embodiment, grapes of varieties containing an ester compound as a main aroma component, such as Queen Nina, are preserved. If so, it becomes possible to retain the scent.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.
Hereinafter, an example of the reference form will be added.
1. 1.
A method of retaining the scent of grapes by enclosing the grapes in a packaging bag made of a synthetic resin film and then sealing the packaging bag.
The amount of oxygen permeated per 100 g of grape at 23 ° C. and 50% RH of the synthetic resin film is ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. Method.
2.
1. The grapes are green grapes. The method for retaining the scent of grapes described in.
3. 3.
1. The grape is a grape containing linalool. Or 2. The method for retaining the scent of grapes described in.
4.
The grape is Shine Muscat. To 3. The method for retaining the scent of grapes according to any one of the above.
5.
1. The grapes are red grapes or black grapes. The method for retaining the scent of grapes described in.
6.
1. The grape is a grape containing ethyl acetate and / or ethyl butyrate. Or 5. The method for retaining the scent of grapes described in.
7.
The grape is Queen Nina 1. The method for retaining the scent of grapes according to any one of 5 and 6.
8.
1. The amount of water vapor permeation per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less. To 7. The method for retaining the scent of grapes according to any one of the above.
9.
1. The thickness of the synthetic resin film is 15 μm or more and 60 μm or less. ~ 8. The method for retaining the scent of grapes according to any one of the above.
10.
A method of suppressing a decrease in the concentration of linalool contained in the grapes by sealing the packaging bag after the grapes are housed in a packaging bag made of a synthetic resin film.
Linalool in grapes in which the oxygen permeation amount per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film is ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. Concentration reduction suppression method.
11.
A method of suppressing a decrease in the concentration of ethyl acetate and / or ethyl butyrate contained in the grapes by sealing the packaging bag after the grapes are housed in a packaging bag made of a synthetic resin film.
Acetate in grapes in which the oxygen permeation amount per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film is ² cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m ² · day · atm or less. A method for suppressing reduction of the concentration of ethyl and / or ethyl butyrate.

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited thereto.

<Preparation of packaging bag>
Four packaging bags according to Examples and Comparative Examples were prepared by the following methods.

-A nylon layer made of the above-mentioned stretched nylon by extruding and laminating a linear low-density polyethylene (manufactured by Mitsui Chemicals Tohcello Co., Ltd., TUXTNF) with the stretched nylon (manufactured by Unitica, ON) of the packaging bag of Example 1. And the linear low-density polyethylene layer made of the above-mentioned linear low-density polyethylene were laminated in the thickness direction to prepare a film. The thickness of each layer in the film was 15 μm for the nylon layer and 25 μm for the linear low-density polyethylene layer.
Next, the synthetic resin film of Example 1 was obtained by perforating 5 micropores with a pore diameter of 10 μm per ^{1 m 2} in the prepared film. The oxygen permeation amount of the obtained synthetic resin film at 23 ° C. and 50% RH was 33.0 cc / m ² · day · atm. Further, 40 ° C. of the obtained synthetic resin film, water vapor permeability of at 90% RH was 16.4g ^/ m 2 · day. The method for measuring the oxygen permeation amount and the water vapor permeation amount described above will be described later.
Next, after cutting out the synthetic resin film to a size of 30 cm × 40 cm, the two films are overlapped and heat-sealed on three sides using a policyr to form a heat-sealed portion having a width of 10 mm. The packaging bag of Example 1 was prepared. The outer dimensions of the obtained packaging bag were 30 cm × 40 cm, and the inner dimensions were 28 cm × 39 cm.

-A nylon layer made of the above-mentioned stretched nylon by extruding and laminating a linear low-density polyethylene (manufactured by Mitsui Chemicals Tohcello Co., Ltd., TUXTNF) with the stretched nylon (manufactured by Unitica, ON) of the packaging bag of Example 2. And the linear low-density polyethylene layer made of the above-mentioned linear low-density polyethylene were laminated in the thickness direction to prepare a film. The thickness of each layer in the film was 15 μm for the nylon layer and 25 μm for the linear low-density polyethylene layer.
Next, the synthetic resin film of Example 2 was obtained by perforating 7 micropores with a pore diameter of 70 μm per ^{1 m 2 of} the prepared film. The oxygen permeation amount of the obtained synthetic resin film at 23 ° C. and 50% RH was 780 cc / m ² · day · atm. Further, 40 ° C. of the obtained synthetic resin film, water vapor permeability of at 90% RH was 16.4g ^/ m 2 · day.
Then, after cutting out the synthetic resin film to a size of 30 cm × 40 cm, the two films are overlapped and heat-sealed on three sides using a policyr to form a heat-sealed portion having a width of 10 mm. The packaging bag of Example 2 was prepared. The outer dimensions of the obtained packaging bag were 30 cm × 40 cm, and the inner dimensions were 28 cm × 39 cm.

-Packaging bag of Example 3 A biaxially stretched polypropylene film (manufactured by Futamura Chemical Co., Ltd., AF642) having a thickness of 40 μm was prepared.
Next, the synthetic resin film of Example 3 was obtained by perforating 5 micropores with a pore diameter of 10 μm per ^{1 m 2} in the prepared biaxially stretched polypropylene film. The oxygen permeation amount of the obtained synthetic resin film at 23 ° C. and 50% RH was 938 cc / m ² · day · atm. Mata 40 ° C. of the obtained synthetic resin film, the water vapor permeation amount of 90% RH, was 3.1g ^/ m 2 · day.
Then, after cutting out the synthetic resin film to a size of 30 cm × 40 cm, the two films are overlapped and heat-sealed on three sides using a policyr to form a heat-sealed portion having a width of 10 mm. The packaging bag of Example 3 was prepared. The outer dimensions of the packaging bag were 30 cm × 40 cm, and the inner dimensions were 28 cm × 39 cm.

-Packaging bag of Comparative Example 1 As a packaging bag of Comparative Example 1, a plastic bag for a co-op kitchen manufactured by Ube Film Co., Ltd. was prepared. The outer dimensions of the packaging bag were 25 cm × 35 cm, and the inner dimensions were 21 cm × 33 cm.

The gas permeability (oxygen permeation amount and water vapor permeation amount) of the synthetic resin film prepared for producing the packaging bags of Examples and Comparative Examples was measured by the following method.

-Oxygen permeation amount of synthetic resin film at 23 ° C. and 50% RH: The oxygen permeation amount of synthetic resin film at 23 ° C. and 50% RH is an oxygen permeation amount measuring device manufactured by MOCON (Oxytran (registered trademark)). It was measured using OX-TRAN 2/21) according to Annex B in JIS K7126-2. The unit is cc / m ² , day, and atm.

-Water vapor permeation amount of the synthetic resin film at 40 ° C. and 90% RH: The water vapor permeation amount of the synthetic resin film at 40 ° C. and 90% RH is a water vapor permeability measuring device (PERMATRAN-W 3 /) manufactured by MOCON. 33) was used to measure according to JIS K7126-2. The unit is g / m ² · day.

Using the packaging bag obtained above, a preservation test of grapes (Shine Muscat and Queen Nina) was carried out. The procedure and results of this preservation test are shown below.

<Preparation of grapes (Shine Muscat)>
Shine Muscat, one day after harvesting, was prepared in bunch units by the following method. The weight of the prepared Shine Muscat was 490 g to 700 g per bunch.
We purchased multiple Shine Muscats, which are free from rot and scratches and have a good appearance, in units of tufts. Next, the purchased Shine Muscat was sterilized with sodium hypochlorite. In this way, Shine Muscat used for producing a package containing grapes, which will be described later, was prepared in units of tufts.
Next, 4 bunches were arbitrarily selected from the prepared Shine Muscats, and 2 grains were sampled per bunches. Next, a total of 8 samples of Shine Muscat were obtained by chopping the flesh together with the pericarp, and the 8 grains were put together into a bulk and frozen in liquid nitrogen. This was used as a pre-preservation test sample used for measuring the linalool concentration described later. This sample was stored at −80 ° C. until just before measuring the linalool concentration.

<Making a package containing grapes (Shine Muscat)>
The prepared Shine Muscat was housed in one bunch for each of the packaging bags of Examples 1 to 3 and Comparative Example 1. Next, in the packaging bags of Examples 1 to 3, while the heat-sealed portion was not yet formed, a heat-sealed portion having a width of 2 mm was formed by performing a heat-sealing process using a policyr. By doing so, four grape-containing packages according to Examples 1 to 3 in which one bunch of Shine Muscat was sealed inside were produced. In addition, in the package containing grapes of Examples 1 to 3, in each package, one micropore is perforated in the region where the heat-sealed portion is not formed in the package. I confirmed that.
On the other hand, the grape-containing packaging bag of Comparative Example 1 containing one bunch of Shine Muscat was used as a grape-containing packaging body in a storage test described later without sealing.

<Preservation test of grapes (Shine Muscat)>
The grape-containing packages according to Examples 1 to 3 and Comparative Example 1 prepared four by four by the above-mentioned method were stored in a light-shielded refrigerator at 0 ° C. for 4 months. As a result, the appearance of Shine Muscat contained in the grape-containing packaging according to Examples 1 to 3 and Comparative Example 1 was not significantly changed even when stored for 4 months. Further, when the taste of Shine Muscat contained in the grape-containing packaging of Examples 1 to 3 was tested, the Shine Muscat had a muscat scent even after being stored for 4 months. However, when the taste test of Shine Muscat contained in the grape-containing package of Comparative Example 1, such Shine Muscat did not have a muscat scent. The Shine Muscat contained in the grape-containing package of Comparative Example 1 had no muscat scent when the taste test was conducted after storing for 2 months.

<Measurement of linalool concentration in grapes (Shine Muscat)>
The linarol concentration in the grape was measured by a headspace solid-phase microextraction method using a gas chromatograph mass spectrometer (manufactured by Shimadzu Corporation, GC-MS QP2010, GC / MS). The details of the measurement method are shown below. The unit is ppm. The detection limit was 0.01 ppb. In addition, when the linalool concentration in the grapes was measured using the pre-preservation test sample prepared by the above method, the linalool concentration was 0.116 ppm.

First, Shine Muscat was taken out from the grape-containing package stored by the method described above for 4 months, and the flesh together with the peel was frozen in liquid nitrogen for homogenization. Next, 0.5 g of the frozen pulp was cut out and placed in a 10 mL headspace vial. Next, a measurement sample was prepared by adding 5 μL of a 100 μL / L 1-pentanol aqueous solution and 0.5 mL of a saturated ammonium sulfate aqueous solution to the vial containing the pulp. The measurement sample was stored at −20 ° C. until immediately before the analysis. In addition, the above-mentioned measurement sample was prepared for each prepared package. Therefore, Table 1 below shows the average value of the quantitative results for each measurement sample as the measurement results.

Next, using SPME fiber (Polymethicylsiloxane / divinylbenzene (PDMS / DVB)), the aroma component was extracted from the prepared measurement sample. Specifically, the aroma component was extracted by the following method.
First, the frozen measurement sample was thawed on ice. Then, SPME fiber (conditioning at 250 ° C. for 5 minutes at the gas chromatograph inlet) was inserted into the head space (gas phase portion) of the vial, and the aroma component was collected at 40 ° C. for 10 minutes. This SPME fiber was inserted into the injection port of a gas chromatograph heated to 250 ° C. for 1 minute, and the collected aroma component was desorbed from the SPME fiber. In this example and comparative example, the amount of linalool contained in the aroma component was quantified. The aroma component was quantified by the internal standard method.

The analysis conditions for GC / MS are as follows.
-Column: DB-WAX manufactured by Agilent Technologies, Inc. (length 30 m, inner diameter 0.25 mm, film thickness 0.25 μm)
-Oven temperature: 70 ° C. for 5 minutes, then 5 ° C./min to 150 ° C., then 5 minutes to 190 ° C.
-Carrier gas: Helium-Carrier gas flow rate: 0.78 mL / min-Ionization method: 70 eV EI mode-Ion source temperature: 200 ° C
-Scan range: m / z 35-350

As shown above, by setting the oxygen permeation amount per 100 g of grapes to an appropriate value, the linalool concentration could be maintained, that is, the scent of grapes (Shine Muscat) could be maintained.

<Preparation of grapes (Queen Nina)>
Before the preservation test of grapes (preservation test used for measuring ester components) in the same manner as the above-mentioned <Preparation of grapes (Shine Muscat)>, except that about 480 g of Queen Nina per bunch, which has passed one day after harvesting, was used. (Including sample) was prepared.

<Making a package containing grapes (Queen Nina)>
Using the prepared Queen Nina, the packaging bags of Examples 1 to 3 and the packaging bag of Comparative Example 1, a grape-containing packaging body was prepared in the same manner as in the above-mentioned <Preparation of a packaging body containing grapes (Shine Muscat)>. bottom.
Hereinafter, in order to distinguish from the packaging containing grapes (Shine Muscat), the packaging containing grapes (Queen Nina) will be described as follows.
-Grape-containing packaging body in which Queen Nina is wrapped in the packaging bag of Example 1 described above: Notated as "Grape-containing packaging body of Example 4".
-Grape-containing packaging body in which Queen Nina is wrapped in the packaging bag of Example 2 described above: Notated as "Grape-containing packaging body of Example 5".
-Grape-containing packaging body in which Queen Nina is wrapped in the packaging bag of Example 3 described above: Notated as "Grape-containing packaging body of Example 6".
-Grape-containing packaging in which Queen Nina is packaged in the packaging bag of Comparative Example 1 described above: Notated as "Grape-containing packaging of Comparative Example 2".

<Preservation test of grapes (Queen Nina)>
The grape-containing packages according to Examples 4 to 6 and Comparative Example 2 produced three by three by the above-mentioned method were stored in a light-shielded refrigerator at 5 ° C. for 3 months. Then, one package was taken out every month and evaluated.
<Measurement of concentration of ester component in grape (Queen Nina)>
According to the following procedure, extraction of aroma components by SPME fiber, measurement by GC / MS, etc. were performed, and the amounts of ethyl acetate and ethyl butyrate in grapes were quantified.

First, Queen Nina was taken out from the grape-containing package stored by the method described above for 1 to 3 months, and the flesh together with the peel was frozen in liquid nitrogen for homogenization. Next, 1.0 g of the frozen pulp was weighed and placed in a 10 mL headspace vial. Next, a measurement sample was prepared by adding 1 μL of a 100 μL / L 2-octanol aqueous solution and 1.0 mL of a saturated sodium chloride aqueous solution to the vial containing the pulp. The measurement sample was stored at −30 ° C. until immediately before the analysis.

Next, using SPME fiber (Polymethicylsiloxane / divinylbenzene (PDMS / DVB)), the aroma component was extracted from the prepared measurement sample. Specifically, the aroma component was extracted by the following method.
First, the frozen measurement sample was thawed on ice. Then, SPME fiber (conditioning at 250 ° C. for 5 minutes at the gas chromatograph inlet) was inserted into the head space (gas phase portion) of the vial, and the aroma component was collected at 40 ° C. for 10 minutes. This SPME fiber was inserted into the inlet of a gas chromatograph heated to 250 ° C., and the collected aroma component was desorbed from the SPME fiber for 2 minutes (note that this "2 minutes" is the time when the SPME fiber was inserted. It means that the actual time of desorption is 2 minutes). In this example and comparative example, the esters contained in the aroma component were quantified. The aroma component was quantified by an internal standard method using 2-octanol as a standard.

The analysis conditions for GC / MS are as follows.
-Column: DB-WAX manufactured by Agilent Technologies, Inc. (length 30 m, inner diameter 0.25 mm, film thickness 0.25 μm)
-Oven temperature: 40 ° C. for 5 minutes, then 5 ° C./min to 160 ° C., then 10 ° C./min to 225 ° C.
-Carrier gas: Helium-Carrier gas flow rate: 1.0 mL / min-Ionization method: 70 eV EI mode-Ion source temperature: 250 ° C
-Scan range: m / z 35-400

Table 2 shows the results of the concentration measurement. In Table 2, the ethyl acetate concentration and the ethyl butyrate concentration are values when the peak area of the internal standard 2-octanol shown in the GC / MS spectrum is 1. The amounts of ethyl acetate and ethyl butyrate (internal standard) contained in the sample before the storage test were 2.738 and 1.565, respectively.

<Grape (Queen Nina) taste test results>
The taste of Queen Nina in the grape-containing packaging of Examples 4 to 6 and Comparative Example 2 was tested.
Shine Muscat of Examples 4 to 6 had a good taste even after storage for 2 months, and had sufficient commercial value.
On the other hand, regarding Queen Nina in the grape-containing package of Comparative Example 2, the taste was already inferior to that of Examples 4 to 6 at the time of storage for 1 month, and the taste peculiar to Queen Nina was almost lost at the time of storage for 2 months. Was there.

As shown above, the ester concentration of ethyl acetate, ethyl butyrate, etc. could be maintained (increased in some cases) by setting the oxygen permeation amount per 100 g of grapes to an appropriate value. That is, the scent of grapes (Queen Nina) could be retained.

Claims (10)

A method of retaining the scent of grapes by enclosing the grapes in a packaging bag made of a synthetic resin film and then sealing the packaging bag.
23 ° C. of the synthetic resin film, Ri oxygen transmission amount per Budo 100g at 50% RH ^{is, 2cc / 100g · m 2 ·} day · atm or more ^{200cc / 100g · m 2 · day} · atm der below,
The water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less.
The area of the outer surface of the packaging bag Ru der 480000Mm ² below, aroma retention method of grapes. The method for retaining the scent of grapes according to claim 1, wherein the grapes are green grapes. The method for retaining the aroma of grapes according to claim 1 or 2, wherein the grape is a grape containing linalool. The method for retaining the scent of grapes according to any one of claims 1 to 3, wherein the grape is Shine Muscat. The method for retaining the scent of grapes according to claim 1, wherein the grapes are red grapes or black grapes. The method for retaining the aroma of grapes according to claim 1 or 5, wherein the grape is a grape containing ethyl acetate and / or ethyl butyrate. The method for retaining the scent of grapes according to any one of claims 1, 5 and 6, wherein the grape is Queen Nina. The method for retaining the scent of grapes according to any one of claims 1 to 7 , wherein the thickness of the synthetic resin film is 15 μm or more and 60 μm or less. A method of suppressing a decrease in the concentration of linalool contained in the grapes by sealing the packaging bag after the grapes are housed in a packaging bag made of a synthetic resin film.
23 ° C. of the synthetic resin film, Ri oxygen transmission amount per grape 100g at 50% RH ^{is, 2cc / 100g · m 2 ·} day · atm or more ^{200cc / 100g · m 2 · day} · atm der below,
The water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less.
The area of the outer surface of the packaging bag Ru der 480000Mm ² or less, reduction method for suppressing linalool concentration in grapes. A method of suppressing a decrease in the concentration of ethyl acetate and / or ethyl butyrate contained in the grapes by sealing the packaging bag after the grapes are housed in a packaging bag made of a synthetic resin film.
23 ° C. of the synthetic resin film, Ri oxygen transmission amount per grape 100g at 50% RH ^{is, 2cc / 100g · m 2 ·} day · atm or more ^{200cc / 100g · m 2 · day} · atm der below,
The water vapor permeation amount per 100 g of grapes at 40 ° C. and 90% RH of the synthetic resin film is 0.1 g / 100 g · m ² · day or more and 4 g / 100 g · m ² · day or less.
A method for suppressing reduction of the concentration of ethyl acetate and / or ethyl butyrate in grapes, wherein the area of the outer surface of the packaging bag is 480000 mm ² or less.