JP2000157166A - Long-term preservation of vegetable and fruit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a long-term preservation method for vegetables and fruits, while preventing mold from mildewing with a simple mechanism. SOLUTION: When storing vegetables and fruits in a preservation chamber, the method of this invention is to keep the preservation chamber at a temperature of 0-6 deg.C and at the humidity of >=95% and to spray active oxygen-including water on vegetables and fruits.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to cherries,
The present invention relates to a long-term preservation method for fruits such as pears and grapes, fruits such as acorns such as oak, oak and oak, and vegetables such as potatoes, leafy vegetables and cucumber.

[0002]

2. Description of the Related Art As a long-term preservation method of a kind of fruit, for example, a fruit is conventionally stored at a humidity of 85 to 90% and a temperature of 0 ° C. or less. Long-term storage was not sufficient due to damage, fruit ripening, and mold formation due to high humidity.

[0003] In recent studies for overcoming this, it has been found that long-term storage is possible if stored at a temperature of 0 to 1 ° C and a humidity of 95% or more. And
As a fungicide method used in this method, continuous treatment of low-concentration ozone (50 ppb) and negative ions has been performed, and it has been found that a storage period approximately five times that of the conventional method can be realized without generation of mold. [Chemistry and industry
Vol. 51, No. 9, 1998 (pp. 1458-1461).

[0004]

However, in this method, since the two kinds of processes of negative ion and low concentration ozone are continuously performed, the mechanism is complicated, and the apparatus is complicated and large-scale.

The present invention has been made in consideration of the above-mentioned matters, and has as its object to provide a long-term preservation method of vegetables and fruits which enables long-term preservation of fruits while preventing mold with a simple mechanism. It is intended to be.

[0006]

Means for Solving the Problems In order to achieve the above-mentioned object, the present invention relates to a method for storing vegetables and fruits in a storage in which the temperature in the storage is kept within a range of 0 to 6 ° C and the humidity in the storage is reduced. The active oxygen water containing active oxygen is sprayed on vegetables and fruits while maintaining it at 95% or more.

Another aspect of the present invention is to store vegetables and fruits in a storage at a temperature of 0 to 6 ° C.
The vegetables and fruits are immersed in active oxygen water containing active oxygen while keeping the humidity in the refrigerator at 95% or more.

[0008]

Embodiments of the present invention will be described below.

<First Embodiment> In this embodiment, when storing fruits in a storage, the temperature in the storage is 0 to 6 ° C.
The active oxygen water containing active oxygen is sprayed on the fruits while keeping the humidity in the refrigerator at 95% or more while keeping the temperature in the range.

In this case, a commercially available refrigerator can be used as the storage without using a large cold / high temperature / humidity storage with a unit cooler in order to keep the internal temperature in the range of 0 to 1 ° C. as in the prior art. This is because the temperature range of 0 to 6 ° C. matches the temperature range of the refrigerator in a commercial refrigerator. And the temperature sensor is installed in the storage.

Further, a humidifier is provided in the storage to keep the humidity in the storage at 95% or more, and a humidity sensor is provided.

By the way, active oxygen has a simple structure in which oxygen molecules accept only one electron, and is an ideal non-polluting disinfectant that not only has a strong bactericidal action but also decomposes instantaneously. Methods of artificially generating active oxygen include irradiating a photocatalyst such as titanium oxide with light, or continuously generating active oxygen while electrochemically reducing polyaniline, an electron-donating polymer. There is. In the present invention, active oxygen is generated using these methods.

Further, in this embodiment, the active oxygen thus generated is dissolved in water to obtain an active oxygen water (for example, 1 to 10 ppm). And in order to spray this active oxygen water on the fruit in the storage, in this embodiment,
Nozzles are provided.

As a result, the preservation period of the fruit can be extended to 4 to 5 times of the conventional one. For example, "Sato Nishiki" for cherries is usually extended to one week for one month, "Kosui" for Japanese pears is usually extended to two weeks for five months, and "Kyoho" for grapes is extended from three weeks to four months. did it. In the meantime, it was able to be stored well without generation of mold. The equipment can be made compact and the equipment cost can be reduced to 1/2 to 1/3 of the conventional cost.

<Second Embodiment> In this embodiment, when storing fruits in a storage, the temperature in the storage is set to 0 to 6 ° C.
The fruit is immersed in active oxygen water containing active oxygen while keeping the humidity in the refrigerator at 95% or more. Therefore, instead of the nozzle of the first embodiment, an immersion tank containing active oxygen water is provided.

<Third Embodiment> According to the present invention, acorns such as oak, oak and oak can be stored for a long time instead of the fruits used in the first and second embodiments.

There are times when acorns are good and bad depending on the year. If acorns are collected in large numbers in a good year and stored for a long time, they will The stored acorns can be used for greening the slope. Also, by using the stored acorns, it is possible to germinate in the fall, instead of germination in the normal spring, and to use it for revegetation of the slope not only in one season but also in another season.

In addition, besides fruits, potatoes (sweet potatoes
The present invention is also applicable to vegetables such as potatoes, leafy vegetables (such as Chinese cabbage and cabbage), and cucumber.

[0019]

As described above, according to the present invention, in storing vegetables and fruits in the storage, the temperature in the storage is set to 0 to 0.
While keeping the temperature in the range of 6 ° C and keeping the humidity in the refrigerator at 95% or more, spray active oxygen water containing active oxygen on vegetables and fruits, or make vegetables and fruits contain active oxygen. Immersed in active oxygen water
There is an effect that vegetables and fruits can be stored for a long period of time while preventing mold with a simple mechanism.

Claims (3)

[Claims] 1. In storing vegetables and fruits in a storage, the vegetables and fruits contain active oxygen while keeping the temperature in the range of 0 to 6 ° C. and the humidity in the storage at 95% or more. A long-term storage method for vegetables and fruits, characterized by spraying active oxygen water. 2. In storing vegetables and fruits in the storage, the vegetables and fruits contain active oxygen while maintaining the temperature in the storage at 0 to 6 ° C. and the humidity in the storage at 95% or more. A long-term preservation method for vegetables and fruits, characterized in that the vegetables and fruits are immersed in an active oxygen solution. 3. The method for preserving vegetables and fruits according to claim 1 or 2, wherein active oxygen water having a low concentration of 1 to 10 ppm is used.