JPS6120253B2 - - Google Patents
Info
- Publication number
- JPS6120253B2 JPS6120253B2 JP55063714A JP6371480A JPS6120253B2 JP S6120253 B2 JPS6120253 B2 JP S6120253B2 JP 55063714 A JP55063714 A JP 55063714A JP 6371480 A JP6371480 A JP 6371480A JP S6120253 B2 JPS6120253 B2 JP S6120253B2
- Authority
- JP
- Japan
- Prior art keywords
- fruits
- vegetables
- film
- ethylene
- carbon dioxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Storage Of Harvested Produce (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、青果物の保存方法に関するもので、
特に産地から消費地までの輸送および保存に適し
た保存方法に関するものである。
本来トマト、キユウリ、モモ等の青果物は、完
熟したものとそうでないものとでは、味覚の点で
格段の差があるが、これら青果物を収穫後、消費
地までに到達する流通販売日数は、通常１週間程
度要していた。
そしてこれら青果物を完熟した状態で、段ボー
ルケースに入れて保存すると、果肉が著しく軟化
し、商品価値を失つてしまう。
そのため現在は多くの場合、青果物が完熟する
前の未熟な状態で摘果し、輸送あるいは店頭での
販売中に、青果物自体の追熟作用により着色度・
熟度を上げ適熟に近い状態で販売している。
このような状態で販売されているため、青果物
の味覚が、青果物本来の味覚とかなり違う欠点を
有していた。そして大消費地である東京、大阪へ
遠隔地である九州、四国地区等から出荷する場
合、前記のことが大きな問題となつている。この
ためできるだけ味覚のすぐれた青果物は、東京や
大阪の近郊地域に限られてしまい、このような青
果物は高いものになつてしまつている。
ここで、十分味覚の供なつた段階で摘果し、そ
のままの着色度及び熟度を保持したままで、遠距
離輸送、販売が可能となれば距離的制約を有する
産地に対し、計画生産・計画出荷の点からも非常
に大きな効果を得るものであると共に味覚の優れ
た青果物が消費地においてもかなり安価に購入す
ることができるようになる。
本発明は、産地から消費地までの輸送および保
存に適した青果物の保存方法である。
以下本発明について詳細に説明する。
本発明は、上部を除きプラスチツクシートの具
備された青果物を収納する容器に青果物を収納す
る時、青果物と共に青果物自体が発生するエチレ
ンガス、アルデヒド等を吸着し、さらに酸素、炭
酸ガスを吸収する鮮度保持剤を収納し、さらに上
部を被覆フイルムで青果物を覆うことを特徴とし
た青果物の保存方法である。
本発明の保存方法で使用する被覆フイルムは、
吸水性を有し、かつ高湿状態においてある程度の
ガス透過性を有しているプラスチツクフイルム単
体または該プラスチツクフイルムと発泡シートま
たはネツトとを重ね合せてなる。
この青果物上部に覆いかぶせる被覆フイルムと
して用いる吸水性を有し、高湿状態においてもあ
る程度のガス透過性を有するプラスチツクフイル
ムの具体的なものは、エチレン含有量20〜50モル
％を含有するエチレン−酢酸ビニル共重合物にて
酢酸基の90％以上をケン化したフイルムであり、
吸水率は6.5％〜9.0％程度の範囲にあり、このフ
イルムは吸水時においてもガス透過性は、酸素透
過度５〜100c.c.／m2・24hrs、炭酸ガス透過度10〜
500c.c.／m2・24hrs程度の範囲にあるものである。
また上記被覆フイルムを発泡ポリエチレン、発
泡ポリウレタン等の発泡プラスチツクシートの片
面または両面に重ねまたは貼り合せた複合フイル
ムを用いれば、さらに緩衝効果も備えることがで
きる。
そして、容器に具備したプラスチツクフイルム
は、酸素透過度10000c.c.／m2・24hrs以下、炭酸ガ
ス透過度45000c.c.／m2・24hrs以下のガス透過性を
有するものであり、トマト上部に覆いかぶせる、
吸水性を有しかつ高湿状態においてある程度のガ
ス透過性を有する被覆フイルムとの間で一つの密
封空間を作り出す作用を持つものである。
また、収納容器に具備したプラスチツクフイル
ムは、次の条件を加味していれば発泡プラスチツ
クシートでも構わない。
即ち、青果物の損傷を防止する目的で緩衝用と
して発泡プラスチツクシートを用いる場合は、発
泡ポリエチレンあるいは発泡ウレタン等のシート
を基材とし、上記に述べた様なガス透過性を有す
るプラスチツクフイルムを片面あるいは両面に貼
り合わせたものであれば良い。
以上述べた収納容器に具備されたプラスチツク
フイルムあるいは発泡プラスチツクシートと青果
物上部に覆いかぶせられた吸水性を有し高湿状態
（吸水状態）においてもある程度のガス透過性を
有する被覆フイルムで形成された密封空間内にお
かれた青果物は、上記に述べた効果を有する、鮮
度保持剤により、鮮度に悪影響を与えるエチレ
ン、アルデヒド等のガスは除去され、低酸素濃
度、ある程度の炭酸ガス濃度を保持する事で呼吸
作用が抑制され、適熟果として収穫された後の過
熟化が抑制される。
なお、低酸素濃度とは約10％以下、ある程度の
炭酸ガス濃度とは約５〜20％程度にあれば良い
が、最適なる濃度は３〜５％の酸素濃度、５〜10
％の炭酸ガス濃度であつた。
また、従来より密封空間を作る方法としては、
ポリエチレン製の袋やフイルムを用いる方法があ
るが、ポリエチレンは酸素、炭酸ガス等の透過性
も大きく、鮮度を保つに必要なガス濃度を保持す
る事は難かしく、さらにはポリエチレンは水との
親和性が小さい為、青果物の呼吸により蒸散した
水分がそのままポリエチレンフイルムの表面に結
露し、いたみや腐れの原因となり、むしろ青果物
の鮮度を劣化させる場合もあり得る。
しかしながら、上記エチレン含有量を持つエチ
レン−酢酸ビニル共重合体の酢酸基を90％以上ケ
ン化したフイルムは上記特性を備えている為、従
来の欠点を解決した点も本発明の大きな特徴の一
つである。
次に、本発明において用いた鮮度保持剤につい
て説明する。本発明では青果物自体が発生するエ
チレンガス、アルデヒドガス等を吸着し、さらに
酸素・炭酸ガスを吸収する目的で鮮度保持剤を使
用し、その組成は以下の通りである。
主剤として、硫酸第一鉄・７水塩、水酸化カル
シウムであり、これに助剤として活性炭、ベント
ナイトを添加したものである。
その好ましい配合例を以下に示す。
硫酸第一鉄・７水塩 45重量部
水酸化カルシウム 15 〃
活性炭 20 〃
ベントナイト 20 〃
この鮮度保持剤を青果物と共に容器に収納する
には、透気性、透水性の包装材料で鮮度保持剤を
少量ずつ分包し、青果物の種類、量に応じて適当
量用いることが好ましい。
本発明の保存方法に適した青果物は、トマト、
桃、梨、キユウリ、ナス等、完熟の時と未熟の場
合味覚の点で格段の差があり、保存中に果肉が軟
化し易く、さらに保存中の水分の蒸散がはなはだ
しいものに適している。
以下本発明の保存方法と従来からの保存方法に
よる比較についてて説明する。
実施例 １
本発明：第１図に示すようにトマト用段ボール箱
１に、厚さ約１mmの発泡ポリエチレンシート２
を箱側壁まで立ち上がるように敷き、トマト６
４Kgに対し、実施例１で用いた鮮度保持剤４を
３個入れ、さらにこの上部に厚さ12μのエチレ
ン−酢酸ビニル共重合体ケン化物フイルム３を
トマトが密封できるようにかぶせ、その上に緩
衝用の発泡ポリエチレン製ネツト５をかぶせた
保存方法。
従来法：トマト用段ボール箱にトマトのみ４Kg入
れて包装
〔結果〕
摘果後上記方法によりそれぞれ包装し、４日間
保存後の評価は表２のとおりであつた。
The present invention relates to a method for preserving fruits and vegetables,
In particular, it relates to preservation methods suitable for transportation and preservation from production areas to consumption areas. Fruits and vegetables such as tomatoes, cucumbers, and peaches have a marked difference in taste between those that are fully ripe and those that are not. It took about a week. If these fruits and vegetables are stored in a cardboard case in a fully ripe state, the pulp becomes significantly soft and the fruit loses its commercial value. Therefore, in many cases, fruits and vegetables are currently picked in an immature state before they are fully ripe, and during transportation or sale at stores, the degree of coloration changes due to the ripening effect of the fruits and vegetables themselves.
The ripeness level has been increased and the fruit is sold at near optimal ripeness. Because fruits and vegetables are sold in such a state, the taste of fruits and vegetables has a drawback that the taste is quite different from the original taste of fruits and vegetables. When shipping from distant areas such as Kyushu and Shikoku to large consumption areas such as Tokyo and Osaka, the above-mentioned problem becomes a major problem. For this reason, fruits and vegetables with the best taste are limited to areas near Tokyo and Osaka, and such fruits and vegetables are expensive. If it becomes possible to pick the fruits at a stage when they have sufficient flavor, and to transport and sell them over long distances while maintaining their original coloring and ripeness, it will be possible to carry out planned production and planning for production areas with distance constraints. This will have a very large effect in terms of shipping, and will also allow fruits and vegetables with excellent taste to be purchased at a considerably low price in consumption areas. The present invention is a method for preserving fruits and vegetables suitable for transportation and preservation from the place of production to the place of consumption. The present invention will be explained in detail below. The present invention improves freshness by adsorbing ethylene gas, aldehyde, etc. generated by the fruits and vegetables themselves, as well as by absorbing oxygen and carbon dioxide gas, when the fruits and vegetables are stored in a container equipped with a plastic sheet except for the upper part. This method of preserving fruits and vegetables is characterized by storing a holding agent and further covering the fruits and vegetables with a covering film. The coating film used in the preservation method of the present invention is
It is made of a single plastic film that has water absorption properties and a certain degree of gas permeability in high humidity conditions, or a combination of the plastic film and a foam sheet or net. A specific example of a plastic film used as a covering film to cover the top of fruits and vegetables, which has water absorption properties and has a certain degree of gas permeability even in high humidity conditions, is an ethylene film containing 20 to 50 mol% of ethylene. A film in which more than 90% of the acetic acid groups have been saponified with vinyl acetate copolymer.
The water absorption rate is in the range of 6.5% to 9.0%, and even when this film absorbs water, the gas permeability is oxygen permeability of 5 to 100c.c./m2・24hrs, and carbon dioxide gas permeability of 10 to 10.
It is within the range of 500c.c./m 2・24hrs. Furthermore, if a composite film is used in which the above-mentioned covering film is laminated or bonded to one or both sides of a foamed plastic sheet such as foamed polyethylene or foamed polyurethane, a further cushioning effect can be provided. The plastic film provided in the container has a gas permeability of less than 10,000 c.c./m 2 ·24 hrs for oxygen permeability and less than 45,000 c.c./m 2 ·24 hrs for carbon dioxide permeability, and cover the
It has the effect of creating a sealed space between it and the covering film, which has water absorbency and has a certain degree of gas permeability in high humidity conditions. Furthermore, the plastic film provided in the storage container may be a foamed plastic sheet as long as the following conditions are taken into account. That is, when using a foamed plastic sheet as a buffer to prevent damage to fruits and vegetables, a sheet of foamed polyethylene or foamed urethane is used as the base material, and a plastic film having gas permeability as described above is coated on one side or the other. It is fine as long as it is pasted on both sides. The storage container described above is made of a plastic film or a foamed plastic sheet and a covering film that has water absorption properties and has a certain degree of gas permeability even in a high humidity state (water absorption state), which is placed over the top of fruits and vegetables. Fruits and vegetables placed in a sealed space have the above-mentioned effects. Gases such as ethylene and aldehyde that adversely affect freshness are removed by the freshness-preserving agent, and the fruit and vegetables maintain a low oxygen concentration and a certain level of carbon dioxide concentration. This suppresses respiration and prevents overripeness after being harvested as ripe fruit. Note that a low oxygen concentration is about 10% or less, and a certain carbon dioxide concentration is about 5 to 20%, but the optimal concentration is an oxygen concentration of 3 to 5%, 5 to 10%.
% carbon dioxide concentration. In addition, conventional methods of creating a sealed space include:
There is a method of using polyethylene bags or films, but polyethylene is highly permeable to oxygen, carbon dioxide, etc., making it difficult to maintain the gas concentration necessary to maintain freshness, and polyethylene does not have an affinity for water. Because of its low elasticity, the moisture evaporated by the respiration of fruits and vegetables directly condenses on the surface of the polyethylene film, causing spoilage and rot, and may actually deteriorate the freshness of fruits and vegetables. However, since a film obtained by saponifying more than 90% of the acetate groups of an ethylene-vinyl acetate copolymer with the above-mentioned ethylene content has the above-mentioned properties, one of the major features of the present invention is that it solves the conventional drawbacks. It is one. Next, the freshness preserving agent used in the present invention will be explained. In the present invention, a freshness-preserving agent is used for the purpose of adsorbing ethylene gas, aldehyde gas, etc. generated by fruits and vegetables themselves, and further absorbing oxygen and carbon dioxide gas, and the composition thereof is as follows. The main ingredients are ferrous sulfate heptahydrate and calcium hydroxide, to which activated carbon and bentonite are added as auxiliaries. Preferred formulation examples are shown below. Ferrous sulfate heptahydrate 45 parts by weight Calcium hydroxide 15 〃 Activated carbon 20 〃 Bentonite 20 〃 To store this freshness-preserving agent in a container with fruits and vegetables, add a small amount of the freshness-preserving agent in air-permeable and water-permeable packaging material. It is preferable to divide it into individual packages and use an appropriate amount depending on the type and amount of fruits and vegetables. Fruits and vegetables suitable for the preservation method of the present invention include tomatoes,
It is suitable for fruits such as peaches, pears, cucumbers, eggplants, etc., where there is a marked difference in taste between fully ripe and unripe fruits, whose pulp easily softens during storage, and where a significant amount of water evaporates during storage. A comparison between the preservation method of the present invention and a conventional preservation method will be explained below. Example 1 The present invention: As shown in FIG. 1, a foamed polyethylene sheet 2 with a thickness of about 1 mm is placed in a cardboard box 1 for tomatoes.
Lay the tomatoes so that they stand up to the side walls of the box, and add 6 tomatoes.
4 kg, put 3 pieces of the freshness preserving agent 4 used in Example 1, and cover the top with a saponified ethylene-vinyl acetate copolymer film 3 with a thickness of 12 μ so that the tomatoes can be sealed. Storage method covered with foamed polyethylene net 5 for cushioning. Conventional method: 4 kg of tomatoes alone were placed in a cardboard box for tomatoes and packaged [Results] After thinning, each tomato was packaged according to the above method, and the evaluation after storage for 4 days was as shown in Table 2.
【表】【table】
【表】
このように本発明により包装すると、ある程度
の硬さを有する着色度合７〜８の適熟果で、酸素
濃度３〜４％、炭酸ガス濃度７〜８％で輸送、保
存でき、従来法に比較してトマトの品質劣化を抑
えることができた。[Table] When packaged according to the present invention, ripe fruits with a degree of coloration of 7 to 8 and a certain degree of hardness can be transported and stored at an oxygen concentration of 3 to 4% and a carbon dioxide concentration of 7 to 8%. Compared to the conventional method, deterioration in tomato quality could be suppressed.
第１図は、本発明の一実施例を示す説明図であ
る。
FIG. 1 is an explanatory diagram showing one embodiment of the present invention.
Claims (1)
鮮度保持剤を青果物と共に酸素透過度10000c.c.／
m2・24hrs以下、炭酸ガス透過度45000c.c.／m2・
24hrs以下のプラスチツクフイルムを上部を除き
具備した容器に収納し、該青果物をエチレン含有
量が20〜50モル％、ケン化度が90％以上のエチレ
ン−酢酸ビニル共重合体ケン化物フイルムまたは
該フイルムと通気性材料との複合フイルムからな
る被覆フイルムで上部覆うことを特徴とする青果
物の保存方法。1. Freshness preservation agent with ethylene gas adsorption and oxygen absorption performance is added to fruits and vegetables with an oxygen permeability of 10,000 c.c./
m2・24hrs or less, carbon dioxide permeability 45000c.c./m2・
A plastic film of 24 hours or less is stored in a container equipped with the upper part removed, and the fruits and vegetables are processed into a saponified ethylene-vinyl acetate copolymer film having an ethylene content of 20 to 50 mol% and a degree of saponification of 90% or more, or the film. A method for preserving fruits and vegetables, characterized by covering the upper part with a covering film made of a composite film of 100% and an air-permeable material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6371480A JPS56160937A (en) | 1980-05-13 | 1980-05-13 | Storage of vegetable or fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6371480A JPS56160937A (en) | 1980-05-13 | 1980-05-13 | Storage of vegetable or fruit |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10872280A Division JPS56160939A (en) | 1980-08-07 | 1980-08-07 | Storage of vegetable or fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56160937A JPS56160937A (en) | 1981-12-11 |
| JPS6120253B2 true JPS6120253B2 (en) | 1986-05-21 |
Family
ID=13237322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6371480A Granted JPS56160937A (en) | 1980-05-13 | 1980-05-13 | Storage of vegetable or fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56160937A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0521406Y2 (en) * | 1986-10-01 | 1993-06-01 | ||
| JP2000333597A (en) * | 1999-05-31 | 2000-12-05 | Sumitomo Bakelite Co Ltd | Freshness-keeping packed body for vegetable and fruit |
| CN101700699B (en) | 2009-11-17 | 2011-12-07 | 许庆华 | Manufacture method of combined fruit and vegetable aerobic preservation paper box |
| CN101733975B (en) | 2009-11-17 | 2011-05-18 | 许庆华 | Method for making combined fruit and vegetable fresh-keeping and cold storage carton |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5432061B2 (en) * | 1972-03-28 | 1979-10-11 | ||
| GB1489635A (en) * | 1975-03-03 | 1977-10-26 | Toyo Seikan Kaisha Ltd | Packaging materials |
| JPS5386058A (en) * | 1977-01-05 | 1978-07-29 | Mitsubishi Petrochemical Co | Retaining of freshness of fruit and vegetable |
| JPS5432061A (en) * | 1977-08-16 | 1979-03-09 | Ise Electronics Corp | Fluorescent display tube |
-
1980
- 1980-05-13 JP JP6371480A patent/JPS56160937A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56160937A (en) | 1981-12-11 |
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