CN1357481A - Dynamic air conditioning fruit and vegetable fresh-keeping packing bag - Google Patents

Dynamic air conditioning fruit and vegetable fresh-keeping packing bag Download PDF

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CN1357481A
CN1357481A CN 01139579 CN01139579A CN1357481A CN 1357481 A CN1357481 A CN 1357481A CN 01139579 CN01139579 CN 01139579 CN 01139579 A CN01139579 A CN 01139579A CN 1357481 A CN1357481 A CN 1357481A
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fresh
keeping
fruits
bag
oxygen
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CN1162309C (en
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梅龙
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梅龙
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Abstract

The present invention relates to the storage, transport and selling of fruits and vegetable. The dynamic air conditioning fruit and vegetable fresh keeping packing bag includes an inner bag to hold fruit and vegetable after fresh keeping treatment and precooling and filled with fresh keeping mixed gas and ethylene adsorbent and an sealed outer bag filled with fresh keeping mixed gas. The inner bag and the outer bag are made of penetrative and blocking thin film amterial separately; and the mixed fresh keeping gas consists of oxygen, CO2 and nitrogen. The outer bag has oxygen and CO2 density higher and lower than that in the inner bag separately to reach dynamic air conditioning fresh keeping. The present invention has very long fresh keeping period.

Description

Dynamic air-conditioning fresh-keeping packaging bag for fruits and vegetables
Technical Field
The present invention relates to the fresh-keeping, storage, transportation and sale of fruits and vegetables. In particular to a dynamic modified atmosphere fresh-keeping packaging bag for fruits and vegetables.
Background
The prior fruit and vegetable fresh-keeping packaging bag is generally made of a permeability-resistant material, is filled with fruit and vegetable and ethylene adsorbents, and then is used for keeping the fruit and vegetable fresh by using an air reduction method for exhausting and pumping air or an air conditioning method for filling fresh-keeping mixed gas, but the former oxygen reduction method has the defects that the minimum requirement of the respiration of 'living bodies' of the fruit and vegetable cannot be continuously maintained, so that 'oxygen-poor respiration' is caused, respiration substrates of the fruit and vegetable during the oxygen-poor respiration cannot be thoroughly oxidized, and substances such as alcohol, acetaldehyde and the like are formed as a result, so that the taste, the deterioration and the decay of the fruit and vegetable are easily caused; the latter modified atmosphere process has the disadvantage that the oxygen, carbon dioxide and nitrogen (or other inert gas) filled into the sealed package is of a constant value, such as ZL 99125336.1; ZL 99126929.2; application No.: 99103003.6 and 00102092.7 show that the components and volume percentage concentration of the fresh-keeping mixed gas for filling various fruits and vegetables into the fresh-keeping packaging bag are as follows: 1 to 10 percent of oxygen, 1 to 15 percent of carbon dioxide and the balance of nitrogen. The selection range of recommended oxygen and carbon dioxide concentrations of many fruits and vegetables during CA storage can also be obtained from pages P170-172 of "practical fruit and vegetable preservation technology" compiled by Li Xihong and Chenli, published by scientific and technical literature publisher in 2000 and 6 months. From the practical situation of the latter modified atmosphere method, when fresh fruits and vegetables are stored for a certain time, the oxygen content of the sealed packaging bag is reduced and the carbon dioxide content is increased due to the respiration of living fruits and vegetables, so that the proportion of each component of modified atmosphere gas in a sealed environment is disordered, the pattern that the oxygen and the carbon dioxide which inhibit the respiration of the fruits and vegetables keep proper and constant concentration is broken, and the anoxic respiration of the fruits and vegetables can occur when the oxygen content is reduced to a certain value; when the content of carbon dioxide rises to a certain value, metabolic imbalance of fruits and vegetables can occur, so that carbon dioxide poisoning is caused, and the fruits and vegetables are accelerated to deteriorate.
According to the above-mentioned circumstances and the difference in chemical structure, the difference in permeability (gas permeability and moisture permeability) of the polymer film material and the theoretically confirmed permeation and diffusion of gas through the packaging plastic film are in accordance with fick-shari's law (see the "plastic packaging technology" P141-P146 published by china light industry press for 2000/6 month, published by Selke, s.e.m., germany, and the rhyme of chua), we know that the permeability of a certain gas through the film per unit time is proportional to the area of the film, inversely proportional to the thickness of the film and proportional to the pressure difference or concentration difference of the gas on both sides of the film. This is because, when gas passes from the side of the membrane with higher pressure or concentration to the side of the membrane with lower pressure or concentration, the gas molecules are first adsorbed on the membrane surface of the side with higher pressure or concentration and then dissolved in the material of the membrane, and the moving gas molecules are actively or passively diffused among the flexible polymer chains with voids and released or escaped from the surface of the low-pressure membrane until the chemical activities of the gases on the two sides are equal. Thus, the greater the crystallinity, the higher the density, and the poorer the breathability of the film material, and vice versa. In general, the polymer permeability constants for nitrogen, oxygen, and carbon dioxide are 1 to 4 to 14 ratios, and water vapor barrier does not correlate well with these gas barriers. See the publication of scientific and technical literature publisher in 6.2000, which is illustrated by the data in table 5-2 on page P117 of "practical fruit and vegetable preservation technology" compiled by lie xi hong, chen li.
If we choose to pack with the inner freshness protection package which can make oxygen, carbon dioxide and water vapor properly permeate, and the outside has proper oxygen to enter the inside of the package, so that the oxygen and carbon dioxide concentration inside the package is maintained in a relatively stable and proper freshness protection concentration range, to realize the dynamic modified atmosphere freshness protection in a long freshness period, the key is to select proper plastic film with better permeability to make the inner freshness protection package according to the characteristics of various fruits and vegetables; selecting an outer packaging bag made of barrier film material capable of continuously maintaining the fresh-keeping mixed gas environment.
Disclosure of Invention
The invention aims to solve the technical problem of providing a dynamic modified atmosphere packaging bag for fruits and vegetables, which can achieve a longer fresh-keeping period.
In order to solve the technical problems, the invention adopts the following technical scheme: a built-in warpFresh-keeping treated and precooled fruits and vegetables and protector composed of oxygen, carbon dioxide and nitrogenThe inner freshness protection package of the fresh mixed gas A is put into an outer package made of barrier thin film materials, and the outer package is also filled with a freshness protection mixed gas B consisting of oxygen, carbon dioxide and nitrogen; the volume percentage concentration of each component in the fresh-keeping gas B is as follows: 10 percent of oxygen (X +1 percent), 0.03 percent to 10 percent of carbon dioxide and the balance of nitrogen, wherein X refers to the volume percentage concentration of the oxygen in the fresh-keeping mixed gas A of the inner fresh-keeping bag, and the volume percentage concentration of each component in the fresh-keeping mixed gas A is as follows: 1-10% of oxygen, 1-15% of carbon dioxide and the balance of nitrogen (or other inert gases), wherein the inner freshness protection package is made of a permeable film material; it is at 20 ℃ and 10 ℃5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 9000mL/m2Greater than 300mL/m2The barrier film material used in the outer packaging bag is at 20 ℃ and 10 DEG C5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 300mL/m2Greater than 0mL/m2The relative humidity of the inner freshness protection package and the outer package bag is 80-95%, the volume ratio of the freshness keeping mixed gas B of the outer package bag to the sealed inner freshness protection package is 1: 1-6, the inner freshness protection package is filled with ethylene adsorbent and freshness keeping agent, and the inflation pressure of the inner freshness protection package and the inflation pressure of the outer package bag are equal (generally 1.01 multiplied by 10)5Pa-2.00×105Pa)。
The permeable film material of the inner freshness protection package is generally PVC, MPPE, HDPE, PP, EVA, OPP, CPP, PT, PC, PET, silicon window film, PW-MF film produced by America Gu-Tai corporation, etc.
The barrier film material of the above-mentioned outer package bag is generally a multi-component, multi-layer co-extruded or dry and wet composite film material of EVAI (ethylene-vinyl alcohol copolymer), PA (nylon), PVDC (polyvinylidene chloride), PAN (acrylonitrile polymer) and polyolefin type, and a single-component film material of EVAI EP-F101, EVAI EP-E105, PVDC, PAN, PA, PETP, PET, PVA, aluminized film, etc.
The key technical points of the invention are as follows:
after the fruits and vegetables are harvested, the fruits and vegetables are separated from the parent body, cannot absorb nutrients and water as long as the fruits and vegetables grow, all assimilation effects are stopped, the fruits and vegetables are still a living organism, metabolism is maintained through consuming self nutrient substances, a series of new functional metabolism is generated under the action of a series ofsubstances such as enzymes and hormones, aging resistance is inhibited, disease resistance of pathogenic bacteria is resisted, and the special physiological rules and characteristics of the fruits and vegetables after harvesting are achieved.
The invention can emphasize the healthy and environment-friendly concept of 'green, nutrition and health care' on the basis of the existing biological technology for resisting disease resistance of pathogenic bacteria, chemical preservation technology, physiological and biochemical technology, air discharge preservation technology and ultraviolet and nuclear irradiation technology, and can lead oxygen and carbon dioxide of fresh fruits and vegetables in a 'dormant' state to fluctuate within a relatively constant concentration range in a long time by a physical technology means for inhibiting aging, namely dynamic air conditioning, thereby strengthening the storability and further achieving the brand new commercial effect which is several times higher than the fresh-keeping period of the existing fresh fruits and vegetables.
Firstly, the respiration intensity of fresh fruits and vegetables is reduced, the consumption of substances in the fresh fruits and vegetables is reduced, and the aging is delayed by adopting the air-conditioned adversity stress.
After the fresh fruit and vegetable products are harvested, the life activities of the fresh fruit and vegetable products are expressed by the respiration effect of the fresh fruit and vegetable products, the respiration effect becomes the leading process of metabolism of the harvested fresh fruit and vegetable products, and the fresh-keeping period of the fresh fruit and vegetable products is directly influenced by the respiration intensity.
The fresh fruit and vegetable products have two types of respiration, namely aerobic respiration and anoxic respiration. Aerobic respiration is the absorption of molecular oxygen (oxygen) from the air, resulting in the eventual and thorough oxidation of the respiratory substrates (complex sugars and organic acids) to water and carbon dioxide. Anoxic respiration is a respiration that occurs when the oxygen content in the environment is low, it does not absorb oxygen from the air, the respiratory substrates are not completely oxidized, and as a result, alcohol and acetaldehyde are formed, such as:
aerobic respiration:
oxygen deficiency breathing:
from the two reaction formulas, the energy generated by aerobic respiration is about 28 times of that generated by anoxic respiration, and the energy of fresh fruits and vegetables is greatly consumed to evaporate water and influence the pH value of cells of the fruits and vegetables, so that the fruits and vegetables are aged and deteriorated; more respiratory matrixes are needed to be decomposed and consumed by anoxic respiration, and meanwhile, intermediate products such as alcohol, acetaldehyde, lactic acid and the like are generated, and the substances are excessively accumulated in fresh fruit and vegetable tissues, so that toxic effects on cells are caused, cell death is caused, and the decay of fruits and vegetables is accelerated. Therefore, in the links of preservation, storage and transportation and sale after harvesting of fresh fruits and vegetables, aerobic respiration needs to be controlled to be within the minimum limit and the occurrence of anoxic respiration needs to be prevented, and the anoxic respiration is most abstaining from the preservation work regardless of the whole or local parts and is harmful.
The fresh fruit and vegetable product has the following main points:
1. and (4) variety.
The fresh fruit and vegetable products generally have three varieties with different ripening stages, namely early, middle and late, and the respiratory capacity and the quality or the respiratory intensity are greatly different from different varieties. Early-maturing varieties are generally lower in respiration intensity and better in storability than late-maturing varieties, but are not completely so, and are treated specifically according to specific conditions.
2. The ambient temperature.
Among fruit and vegetable preservation factors, the temperature is one of the most main factors, the action is strongest, and the main expression is that the temperature is influenced and the magnitude of the respiration intensity is determined. Generally between 0-35 ℃, the breathing intensity increases with increasing temperature, and the breathing intensity increases by 1-1.5 times for every 10 ℃ rise in temperature. Therefore, the environment low temperature (the optimal range is more than 0 ℃, less than 10 ℃ and generally not more than 15 ℃) is controlled, the respiration can be reduced, the ethylene release amount of the fruits and vegetables is obviously inhibited, and the fresh-keeping period is prolonged. However, the lower the temperature is, the better the temperature is, but the storage temperature should be reduced as much as possible according to the tolerance of various fruits and vegetables to the temperature, and the cold damage is not caused.
The temperature of the invention is controlled between 0 ℃ and 10 ℃, and generally does not exceed 15 ℃.
3. A gas component.
O in gas2And CO2Has great influence on respiration, maturity and aging of fruits and vegetables. O is2Is an important condition for the respiration of fruits and vegetables. Proper reduction of O2Concentration, increase of CO2The concentration can inhibit respiration without interfering with normal metabolism. In general, when O is2At concentrations below 10%, the respiratory intensity is markedly reduced, e.g. O2When the concentration is lower than 1%, oxygen-deficient respiration is possibly generated, ethanol and acetaldehyde are accumulated in a large amount, oxygen-deficient damage is caused, and the decline and quality reduction of fresh fruits and vegetables are caused.
CO in gas2The concentration has direct influence on the respiration of fruits and vegetables, and when the CO in the gas is increased2Concentration, also can inhibit respiration. CO suitable for most fruits and vegetables2The concentration is 1% -15%, but the generality is that each fresh fruit and vegetable has the best CO suitable for2Concentration range (the selection range is easy for those skilled in the art), in which the respiration can be obviously inhibited and the O content of fruits and vegetables can be reduced2Respiratory volume and CO2And (4) releasing the amount. If CO is present2When the concentration is too high (generally higher than 15 percent), the activity of fruit and vegetable respiratory enzymes can be inhibited, thereby causing metabolic disorder and CO2Poisoning, which is more harmful to fruits and vegetables than to hypoxia respiration.
O of fresh-keeping mixed gas A in the inner fresh-keeping bag of the invention21-10% by volume percentage concentration of CO2The volume percentage concentration is 1 percent to 15 percent, and the rest is N2Volume percent concentration; o of fresh-keeping mixed gas B in outer packaging bag2The volume percentage concentration is (X + 1%) -10%; the percentage concentration upper limit of the total volume of the catalyst is not more than 20 percent, and CO2The volume percentage concentration is 0.03-10%; the upper limit of the percentage concentration of the total volume is not more than 10 percent, and the rest is N2And the X refers to the actual filled volume percentage concentration of the oxygen in the fresh-keeping mixed gas A of the inner fresh-keeping bag. The method is a general concentration ratio range, and during actual operation, proper permeation of the inner freshness protection package film material is selected from the range according to the characteristics of various fresh fruits and vegetablesThe permeability or the permeability parameter and the appropriate volume percentage concentration ratio of the fresh-keeping mixed gas realize the dynamic air-conditioning fresh-keeping of the fruits and the vegetables with the optimal effect under the coordination of the conventional fresh-keeping technology.
4. Ethylene influence.
Ethylene is the simplest alkene, is gaseous under normal conditions, and is a plant hormone that regulates growth, development, and senescence. Ethylene has a close relationship with the ripening action of fruits and vegetables, is an endogenous promoter for accelerating the ripening and aging of the fruits and vegetables, and plays a role in promoting the early arrival of the respiratory peak of the fruit and vegetable in the immature period of jump respiration.
The invention adopts dynamic air regulation to inhibit the generation of ethylene, and a certain amount of ethylene adsorbent (which can be solved by the prior art) is filled in the sealed inner freshness protection package and ultraviolet irradiation is adopted, so that the influence of ethylene on fresh fruits and vegetables is reduced.
5. And (4) mechanical damage.
Any mechanical damage,even minor crushing or crushing, can cause the fresh fruit and vegetable to have enhanced respiration. Therefore, the carrying times are reduced to the maximum extent, a proper transportation mode and a proper tool are selected, the packaging box cannot be extruded or loosened too much, the mechanical damage is reduced, and the preservation period is prolonged.
And secondly, the transpiration strength of fresh fruits and vegetables is reduced, the water loss of the fruits and vegetables is reduced, and the fruits and vegetables are prevented from losing water, losing weight, losing freshness and wilting.
The water content of fresh fruits and vegetables is as high as 85% -96%, after the products are harvested, the tissues of the fruits and vegetables are wilted due to the transpiration dehydration, so that a series of adverse effects are caused, the taste, brittleness, color and flavor of the fruits and vegetables are influenced, the normal metabolic process of the fruits and vegetables is destroyed, and the storage resistance and disease resistance of the fruits and vegetables are reduced.
The main factors influencing the transpiration of the fruits and vegetables and the preservation technical key points of the invention are as follows:
1. variety and form.
The variety and the form of the fruits and vegetables are internal factors influencing the transpiration, and the transpiration is expressed in the loose size of cell arrangement on the epidermal tissue structure of the fruits and vegetables, the surface area ratio of the fruit and vegetable bodies, the water retention capacity of fruit and vegetable skin cells and the like, so that the fruit and vegetable skin cells are large in loose arrangement, large in body surface area, poor in cell water retention capacity, strong in transpiration and weak in contrary. For this reason, the fresh fruits and vegetables are preserved by selecting proper varieties and forms according to the requirements of the preservation period.
2. The ambient temperature.
The temperature is an external main factor influencing the transpiration of fruits and vegetables. High temperature, strong transpiration, otherwise weak. Therefore, when fruits and vegetables are preserved, the proper low-temperature environment is controlled. The temperature of the invention is controlled to be 0-10 ℃, the ideal effect is 0-5 ℃, and the temperature is generally not more than 15 ℃.
3. The ambient humidity.
An important factor affecting transpiration rate is the relative humidity in the sealed environment. The invention considers various factors, and selects 80-95% relative humidity as the relative humidity of the packaging environment according to the mathematical model relation of the environment humidity and the transpiration speed.
4. The gas flows.
The absolute humidity of the gas can be changed by the gas flow, so that the transpiration of the fresh fruits and vegetables is influenced, and the faster the gas flow is, the stronger the transpiration is, and the weaker the transpiration is otherwise. The double-bag dynamic modified atmosphere packaging adopted by the invention has the advantages that firstly, the gas flow in the packaging bag is controlled, the transpiration rate is reduced, and the water consumption is reduced; secondly, the relative humidity of the air of the fruits and vegetables in the sealed bag is kept between 80% and 95%, and dynamic relative stability is realized; thirdly, the gas composition and concentration in the bag are dynamically adjusted and controlled; fourthly, because the barrier property of the outer packaging bag is excellent, the natural taste and the unique fragrance of fresh fruits and vegetables are kept; fifthly, the double bags are filled with gas to reduce the collision damage and mechanical damage of the fruits and the vegetables to the maximum extent.
The main process route of the invention is as follows:
grading selection → individual sterilization, antisepsis, metabolism regulation, energy supplement and other rinsing, soaking, spraying and fumigating preservation treatment → precooling → loading the treated fruits and vegetables into inner freshness protection bags filled with ethylene adsorbent and antistaling agent and inflating and packaging → loading the sealed inner freshness protection bags into outer packaging bags and inflating and packaging → placing at proper low temperature for storage and transportation and sale.
Compared with the prior art, the invention has the following advantages:
1. the dynamic modified atmosphere preservation system with one bag is formed, the preservation period of the fruits and the vegetables is obviously prolonged, and the preserved fruits and vegetables can basically keep the original characteristics of color, fragrance, taste, shape, freshness and the like; the fruit and vegetable fresh-keeping device is convenient to carry and extremely convenient for storage and transportation of proper low-temperature cold chains and sale on shelves, particularly, when a consumer leaves a low-temperature cold chain control system after purchasing the fruit and vegetable fresh-keeping device, the fresh-keeping period of more than two weeks is also achieved at normal temperature (20 ℃), so that the fruit and vegetable fresh-keeping device is suitable for storage, transportation and sale without cold chains in a short time, the additional value of fresh fruits and vegetables is greatly improved, and the market prospect is wide.
2. According to the size or the amount of the oxygen, carbon dioxide and water vapor transmission of the inner freshness protection package bag and the outer freshness protection package bag made of thin film materials, the gas composition and the water vapor (relative humidity) content in a sealed environment are controlled, dynamic air conditioning is realized, and the freshness protection period of fruits and vegetables is prolonged; then according to the jump type respiration characteristics of some fruits and vegetables and the different adaptability of gas of fruits and vegetables in different stages of storage, transportation and sale, the inner freshness protection package is adopted at 20 ℃ and 10 DEG C5Pa, 24 hours of oxygenThe permeability is less than or equal to 9000mL/m2Greater than 300mL/m2Is made of a permeable film material, and the overwrap bag is applied at 20 ℃ and 10 DEG5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 300mL/m2The barrier film material bag is made, so that when fruits and vegetables breathe and consume oxygen in the sealed inner freshness protection package, the oxygen content of the sealed inner freshness protection package is reduced, the content of exhaled carbon dioxide is increased, and in order to avoid oxygen-deficient respiration and poisoning damage of high carbon dioxide, according to the permeation characteristics of the inner freshness protection package film and the characteristics that the carbon dioxide permeation amount is greater than the oxygen permeation amount and is generally 3-6 times, the carbon dioxide in the inner freshness protection package and the oxygen in the outer package bag mutually permeate to reach a new stable state of modified atmosphere freshness preservation, and the outer package bag is made of a material with good barrier property, and is filled with a mixture of oxygen with the content higher than the inner freshness protection package and carbon dioxide with the content lower than the inner freshness protection packageThe fresh-keeping gas is combined, and the barrier property of the fresh-keeping gas to water vapor is excellent, so that the gas components and the relative humidity of the gas-adjusting system suitable for fruit and vegetable fresh keeping are ensured. The fresh-keeping condition of the fruits and vegetables is that the proper contents of oxygen, carbon dioxide and nitrogen (or other inert gases) filled into the sealed inner fresh-keeping bag and the sealed outer packaging bag are selected according to the specific breathing characteristics of various fruits and vegetables; according to various treatment methods of chemical, physical and biological technologies aiming at the storage resistance and disease resistance of fruits and vegetables, the fresh fruits and vegetables are specifically and individually preserved, and the optimal preservation effect of the fruits and vegetables can be achieved.
Detailed Description
The invention is further detailed in the following tables (table-1, table-2 and table-3) of the embodiments of the dynamic modified atmosphere fresh keeping package bag for fresh peaches, mangoes and fresh lotus seeds. After implementation, the fresh-keeping period of the three fresh fruits and vegetables is 20 days to 30 days under the same fresh-keeping conditions and under the condition of normal temperature (generally 20 ℃).
Under the cooperation of the conventional technology, the fresh-keeping effect of the invention on various fruits and vegetables such as asparagus, strawberries, fresh mushrooms (edible fungi), peaches, fresh jujubes, fresh lotus seeds, tea leaves, cut flowers (flowers) and the like and cut flower products is very ideal, the fresh-keeping period generally exceeds 45 days, and most of the fresh-keeping period exceeds 60 days.
Table for the embodiment of the fresh peach dynamic air conditioning fresh-keeping packaging bag
TABLE-1
Mango dynamic modified atmosphere fresh-keeping packaging bag embodiment situation table
Watch-2
Dynamic air-conditioning fresh-keeping packaging bag embodiment condition table for fresh lotus seeds
Watch-3

Claims (6)

1. The dynamic air regulating fresh-keeping packing bag for fruits and vegetables has one inner fresh-keeping bag with fruits and vegetables and fresh-keeping mixed gas A comprising oxygen, carbon dioxide and nitrogen, and features that: the inner freshness protection package is made of a permeable film material, the inner freshness protection package is arranged in an outer package made of a barrier film material, and a freshness protection mixed gas B consisting of oxygen, carbon dioxide and nitrogen is filled in the outer package; the volume percentage concentration of each component in the fresh-keeping mixed gas B is as follows: 1-20% of oxygen X + and 0.03-10% of carbon dioxide, and the balance being nitrogen, wherein X refers to the volume percentage concentration of oxygen in the fresh-keeping mixed gas A of the inner freshness protection package, and the relative humidity of the inner freshness protection package and the outer package is 80-95%; the volume ratio of the fresh-keeping mixed gas in the outer packaging bag to the sealed inner fresh-keepingbag is 1: 1-6 under normal pressure.
2. The dynamic modified atmosphere packaging bag for fruits and vegetables according to claim 1, wherein: the inner fresh-keeping bag is filled with ethylene adsorbent.
3. The dynamic modified atmosphere packaging bag for fruits and vegetables according to claim 1 or 2, characterized in that: the permeable film material adopted by the inner fresh-keeping bag is at 20 ℃ and 10 DEG C5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 9000mL/m2Greater than 300mL/m2(ii) a The barrier film material used in the overwrap bag is at 20 ℃ and 10 ℃5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 300mL/m2Greater than 0mL/m2
4. The dynamic modified atmosphere packaging bag for fruits and vegetables according to claim 3, wherein: the barrier film material used in the overwrap bag is at 20 ℃ and 10 ℃5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 100mL/m2Greater than 0mL/m2(ii) a Inner fresh-keeping bag houseThe permeable film material is used at 20 deg.C and 10 deg.C5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 9000mL/m2Greater than or equal to 1000mL/m2
5. The dynamic modified atmosphere packaging bag for fruits and vegetables according to claim 3, wherein: the barrier film material used in the overwrap bag is at 20 ℃ and 10 ℃5Under the condition of Pa, the oxygen transmission capacity in 24 hoursis less than or equal to 300mL/m2Greater than 0mL/m2(ii) a The permeable film material adopted by the inner fresh-keeping bag is at 20 ℃ and 10 DEG C5Pa, an oxygen transmission capacity of 7000mL/m or less in 24 hours2Greater than or equal to 1000mL/m2
6. The dynamic modified atmosphere packaging bag for fruits and vegetables according to claim 1 or 2, characterized in that: the volume percentage concentration of each component in the fresh-keeping mixed gas B is as follows: 2-18% of oxygen X, 1-8% of carbon dioxide and the balance of nitrogen, wherein the X refers to the volume percentage concentration of oxygen in the fresh-keeping mixed gas A of the inner fresh-keeping bag.
CNB011395796A 2001-06-06 2001-12-18 Dynamic air conditioning fruit and vegetable fresh-keeping packing bag Expired - Fee Related CN1162309C (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
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CN102934685A (en) * 2012-12-04 2013-02-20 天津市森罗科技发展有限责任公司 Modified atmosphere preservation method of marine brassica chinensis L.
CN103688805A (en) * 2013-11-20 2014-04-02 蔡明哲 Fruit bag capable of prolonging preserve period of fruit
EP2760290A4 (en) * 2011-09-30 2015-07-08 Dole Food Company Inc Method of controlling shelf life of packaged produce
CN106347742A (en) * 2016-09-09 2017-01-25 安徽省怡果生态科技有限公司 Packing method for fig tea
CN106364718A (en) * 2016-09-09 2017-02-01 安徽省怡果生态科技有限公司 Method for packaging fresh fig
CN107173450A (en) * 2016-03-09 2017-09-19 友意生技有限公司 A kind of preparation method of bean curd milk product
CN109329395A (en) * 2018-12-18 2019-02-15 山东理工大学 A kind of fruit and vegetable preservation controls the controlled atmosphere method of botrytis cinerea harm simultaneously
CN109845812A (en) * 2018-12-18 2019-06-07 山东理工大学 A kind of fruit and vegetable preservation controls the controlled atmosphere method of Penicillium notatum harm simultaneously
CN110466851A (en) * 2019-07-18 2019-11-19 灵璧县童师傅食品有限公司 A kind of agricultural and sideline product packing processes technique
CN110915897A (en) * 2019-12-11 2020-03-27 江苏省农业科学院 Simple dynamic modified atmosphere preservation method for white phoenix honey peaches

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2760290A4 (en) * 2011-09-30 2015-07-08 Dole Food Company Inc Method of controlling shelf life of packaged produce
CN102934685A (en) * 2012-12-04 2013-02-20 天津市森罗科技发展有限责任公司 Modified atmosphere preservation method of marine brassica chinensis L.
CN102934685B (en) * 2012-12-04 2014-03-19 天津市森罗科技发展有限责任公司 Modified atmosphere preservation method of marine brassica chinensis L.
CN103688805A (en) * 2013-11-20 2014-04-02 蔡明哲 Fruit bag capable of prolonging preserve period of fruit
CN107173450A (en) * 2016-03-09 2017-09-19 友意生技有限公司 A kind of preparation method of bean curd milk product
CN106364718A (en) * 2016-09-09 2017-02-01 安徽省怡果生态科技有限公司 Method for packaging fresh fig
CN106347742A (en) * 2016-09-09 2017-01-25 安徽省怡果生态科技有限公司 Packing method for fig tea
CN106364718B (en) * 2016-09-09 2019-07-16 安徽省怡果生态科技有限公司 A kind of packing method of fig fresh fruit
CN106347742B (en) * 2016-09-09 2019-07-16 安徽省怡果生态科技有限公司 A kind of packing method of fig tealeaves
CN109329395A (en) * 2018-12-18 2019-02-15 山东理工大学 A kind of fruit and vegetable preservation controls the controlled atmosphere method of botrytis cinerea harm simultaneously
CN109845812A (en) * 2018-12-18 2019-06-07 山东理工大学 A kind of fruit and vegetable preservation controls the controlled atmosphere method of Penicillium notatum harm simultaneously
CN110466851A (en) * 2019-07-18 2019-11-19 灵璧县童师傅食品有限公司 A kind of agricultural and sideline product packing processes technique
CN110915897A (en) * 2019-12-11 2020-03-27 江苏省农业科学院 Simple dynamic modified atmosphere preservation method for white phoenix honey peaches

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