JP2000210011A - Method for preserving banana - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preserving banana packages capable of extending a shelf life and having MA effects capable of easily setting conditions. SOLUTION: In a banana package, banana is preserved at a temperature T( deg.C) satisfying the equations: 14<=T<=35 and 4.1284×P0.8139>=T>=0.0028×P3-0.193×P2+4.8752×P-15.017, where P (cc/g/day/ atm) is a permeation amount of oxygen in the package and T( deg.C) is a preservation temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an MA (Modified)
Atmosphere) is a package of bananas kept fresh.

[0002]

[Prior Art] Bananas are imported by sea from the Philippines, Indonesia, Taiwan, China, Ecuador, etc.
It is unripe fruit (green) when it arrives in Japan, but it is ripened by ethylene processing by a processor,
Shipped to retail stores. Processors consider that the progress of banana ripening is greatly affected by the temperature, so in consideration of the temperature and time during transportation at the time of shipping, in the summer the ripening is not so advanced, In the low winter season, bananas are shipped with green on both ends (green chips). However, in this method, since the degree of ripening at the time of arrival greatly depends on the weather and the like, uniform products cannot be delivered to retail stores, and unripe or overripe complaints are not endless. In the past, we also bundled bare bananas with tape,
It is distributed and sold in a bag with several holes with a diameter of about 5 mm, and no particular measures are taken to maintain freshness. In addition, at retail stores, bananas are usually sold on flat shelves that are not temperature-controlled, and are displayed at about 20 to 28 ° C. (when air-conditioning such as a supermarket is complete). This is because it is considered that a banana may cause a low-temperature failure when the temperature is lower than 12 to 13 ° C. When the banana is stored at 20 to 28 ° C, a sugar spot (brown spot) occurs in about 2 days. However, the appearance was significantly impaired, and the value as a product was lost. When the surrounding gas atmosphere has a lower oxygen concentration and a higher carbon dioxide concentration than the atmosphere, the fruits and vegetables have a longer respiratory rate than normal (when in the atmosphere), so that they will last longer. M
In the case of A, the fruits and vegetables are stored in the packaging bag, and the packaging bag is balanced by the amount of the fruits and vegetables and the amount of gas permeation of the package (the amount of gas transferred from the inside of the packaging bag to the atmosphere or from the atmosphere to the inside of the package). It adjusts the atmosphere inside, that is, the gas atmosphere around the fruits and vegetables. However, if you put the fruits and vegetables under extremely extreme low oxygen concentration and high carbon dioxide concentration conditions,
In order to cause respiratory disorders, it is necessary to maintain an appropriate gas atmosphere. However, since the respiration of fruits and vegetables, which is one of the factors that determine the gas atmosphere in the packaging bag, is greatly affected by the temperature, commercialization of MA Has become a major barrier. In addition, various factors can be considered as the fluctuation factors of the respiration rate of fruits and vegetables, such as the season, the area, the presence or absence of refrigerated vehicles during transportation, the temperature in the store, etc. I have.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a banana of stable quality, to extend the shelf life by preventing the occurrence of sugar spots, and to easily set conditions. An object of the present invention is to provide a package having an MA effect.

[0004]

According to the present invention, in a banana package, the oxygen permeation amount of the package is defined as P (cc / g / day / at).
m), when the storage temperature is T (° C.), 14 ≦ T ≦ 35
And 4.1284 × P ^0.8139 ≧ T ≧ 0.0028 × P ³ −0.193 × P
² + 4.8752 × P-15.017 (Equation 1) Temperature T (° C)
This is how to save bananas. Preferably, the package is a banana preservation method wherein the package is formed of a film having fine pores having a pore diameter of 150 μm or less, and the oxygen concentration in the package is 2 to 15% and the carbon dioxide concentration is 5 to 25%.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Imported bananas are transported in a green state and turned yellow by ripening treatment (ethylene treatment) in Japan. At this time, the degree of ripening of the banana is greatly affected by the temperature. Therefore, advanced processors have controlled the processing conditions with a computer and controlled the degree of ripening according to the shipping date. However, after shipment (during transportation), the weather is up to the weather, so control is very difficult at present. The color of bananas is very important as a product, and it does not sell when it is green, but when it is overripe, sugar spots start to appear on the skin and become dirty, the texture of the pulp is lost, and the taste is also lowered. Will not sell. Therefore, retailers treat such bananas as claims when they are delivered. Therefore, the processor adjusts the color of the banana at the time of shipment in consideration of the temperature after shipment to some extent. However, as mentioned above, the conditions after shipment (during transportation) are difficult, and frequent claims are made. Inviting.

Therefore, the present inventors believe that such a claim can be prevented if bananas that have been ripened to the appropriate time for sale at the time of shipment can be kept as they are for a long time.
An attempt was made to apply MA. As a result, it was ascertained that the above-mentioned shipping is possible if the banana is packaged in a package satisfying the following conditions. P (cc / g / day / atm) and T (14 ≦ T ≦ 35)
(° C) 4.1284 × P ^0.8139 ≧ T ≧ 0.0028 × P ³ −0.193 × P ² +4.
8752 × P-15.17 At this time, the change in the color of the banana (from green to yellow) was suppressed because the occurrence of sugar spots was suppressed.
The merchantability retention period could be extended by about 2 to 3 days. By the way, it is said that about 14 ° C. is most suitable for storing bananas, and even bananas after ethylene treatment can be stored for about one week at this temperature, but 12 to 13 ° C. If it is stored below, it will cause low-temperature damage, so it will be displayed at room temperature during sales, and it will tend to ripen and deteriorate. At this time, the retention period of the merchantability is several days.

[0007] It is known that fruits and vegetables generally perform anaerobic respiration under excessively low oxygen and high carbon dioxide conditions to generate alcohol and the like. Bananas do not leak out in this case, and cause a similar decrease. Conversely, if the gas atmosphere is too close to the atmosphere, the respiratory volume will not be suppressed and freshness will not be maintained. Therefore, when keeping freshness of fruits and vegetables in MA,
The gas atmosphere must be in the middle zone between the two. In the case of banana, the oxygen concentration is preferably 2 to 15% and the carbon dioxide concentration is preferably 5 to 25%, more preferably 3 to 10% oxygen and 10 to 20% carbon dioxide. This condition is obtained by using a package that satisfies the above equation.

[0008] When the temperature is lower than 14 ° C, browning of the peel occurs due to low-temperature damage, and when it is higher than 35 ° C, the flesh is remarkably softened and the taste is deteriorated even if the appearance is good.
The advantage of using MA is reduced. 0.0028 × P
³ −0.193 × P ² + 4.8752 × P−15.017> T When banana has respiratory disturbance, softening of flesh and blackening, the quality is remarkably reduced, and T> 4.1284 × P ^0.8139 Because the oxygen concentration in the package is close to the atmosphere, respiratory suppression is not enough, suppression of sugar spots,
It becomes difficult to maintain taste.

As the material of the package used in the present invention, any material can be used as long as it can be used for the packaging of fruits and vegetables, but in general, unstretched polypropylene, stretched polypropylene, polyethylene, Polyvinyl chloride or the like is used, but other films such as polyamide, polyester, and polycarbonate may be used, and further, a composite film of these may be used. A fogged film can be used. The thickness of these films is 20 to 60.
μm is preferred. Further, these films may be transparent, or may have a printed surface. The above film has an average pore size of 10
By forming a fine hole of １００100 μm, the package can be adjusted to a gas permeation amount necessary for storing cucumber. Regarding the micropores, if the average pore size is 5 μm or less, it is difficult to process, and if the average pore size is 150 μm or more, the number of holes per pack is reduced, so that the gas composition in the bag is difficult to adjust, and the Average pore size 10-100μ
m is preferred.

Depending on the shape and weight of the package, the amount of oxygen permeated by the material used may be sufficient (for example, by enlarging the bag). However, in consideration of practicality, it is generally used for packaging of fruits and vegetables. If the plastic film used is used, in order to satisfy the oxygen permeation amount of the present invention or the gas composition conditions in the package, it is necessary to improve the oxygen permeability by providing micropores or the like in the package. In this case, the oxygen transmission amount of the package is the sum of the oxygen transmission amount of the material itself and the oxygen transmission amount determined by the size and number of the micropores.

The package used in the present invention needs to be sealed in order to obtain the MA effect, but when using a bag, the method may be any method such as heat sealing, tying band, rubber band, caulking, etc. . The form of packaging is not limited to bags, and for example, a tray container with a top seal may be used. The purpose of use is not limited to retail packaging, but it can also be used as a distribution MA cardboard box in which a large bag provided with gas permeability is integrated with a cardboard box.

Hereinafter, the present invention will be described with reference to examples.

Example 1 Example 1 Size, length 320 mm, width 200
mm, micropores (average pore diameter 80 μm, 15 holes) were opened so that the oxygen permeation amount was 5.2 cc / 24 h · atm · gr, 30 μm
Approximately 550 gr of bananas from Ecuador (three) were packed in a bag made of anti-fogging stretched polypropylene (anti-fogging OPP), and sealed, and stored at 15 ° C. for 5 days. Table 1 shows the results of the banana quality evaluation at that time. n = 4, and the same number was used for evaluation. (When P is 5.2, according to equation 1, 14 ≦ T ≦ 15.8.) << Example 2 >> Size, length 320 mm, width 200 mm, oxygen permeation amount 8.9 cc / 24 h · atm · Approximately 550 gr of bananas (3 pieces) from Ecuador were sealed in a bag of 30 μm anti-fogging stretched polypropylene (anti-fogging OPP) having micropores (average pore diameter 80 μm, 26 pieces) opened to make gr, and sealed. 16 ° C
For 5 days. Table 1 shows the results of the banana quality evaluation at that time. (If P is 8.9, according to equation 1, 1
5.1 ≦ T ≦ 24.5. << Example 3 >> 30 μm in thickness, 320 mm in length and 200 mm in width, with fine pores (average pore diameter 80 μm, 28 pieces) opened so that the oxygen permeation amount becomes 9.6 cc / 24 h · atm · gr. A bag made of anti-fogging stretched polypropylene (anti-fogging OPP) is filled with about 550 gr of bananas (3 pieces) from Ecuador and sealed.
Stored at 5 ° C for 4 days. Table 1 shows the results of the banana quality evaluation at that time. (When P is 9.6, 16.5 ≦ T ≦ 26 according to the formula 1.) << Example 4 >> Size, length 320 mm, width 200 mm, and oxygen permeation amount of 15.0 cc / 24 h · atm · In a bag made of anti-fogging stretched polypropylene (anti-fogging OPP) having a thickness of 30 μm, in which micropores (average pore diameter: 80 μm, 44 holes) were opened to become gr
About 550 gr of Ecuadorian bananas (three) were packed and sealed, and stored at 25 ° C. for 4 days. Table 1 shows the results of the banana quality values. (If P is 15.0, then 24.1 ≦ T ≦ 35 according to equation 1.) <Example 5> Size, length 320 mm, 200 mm, oxygen permeability 14.2 cc / 24 h · atm · gr In a bag made of anti-fogging stretched polypropylene (anti-fogging OPP) having a thickness of 30 μm and having micropores (average pore diameter 80 μm, 42 pieces) opened,
About 550 gr of Ecuadorian bananas (three) were packed and sealed, and stored at 35 ° C. for 3 days. Table 1 shows the results of the banana quality evaluation at that time. (If P is 14.2, Equation 1
According to this, 23.3 ≦ T ≦ 35. << Example 6 >> 30 mm in thickness, 320 mm in length and 200 mm in width, with fine pores (average pore diameter 80 μm, 80 pieces) opened so that the oxygen permeation amount is 27.0 cc / 24 h · atm · gr. In a bag made of antifogging stretched polypropylene (antifogging OPP),
About 550 gr of Ecuadorian bananas (three) were packed and sealed, and stored at 35 ° C. for 3 days. Table 1 shows the results of the banana quality evaluation at that time. (If P is 27.0, Equation 1
According to this, 31 ≦ T ≦ 35. )

<< Comparative Example 1 >> Micropores (average pore size 8) such that the oxygen permeation amount of the bag used was 4.0 cc / 24 h · atm · gr.
The banana was stored for 5 days in the same manner as in Example 1, except that 11 μm (11 μm) were opened. Table 2 shows the results of the banana quality evaluation at that time. (If P is 4.0, according to equation 1, 1.6 ≦ T ≦ 12.8.) << Comparative Example 2 >> The oxygen permeation amount of the bag used is 10.0 cc / 24.
Micropores (average pore diameter 80 μm, 29
Banana was stored for 5 days in the same manner as in Example 1 except that the banana was opened. Table 2 shows the results of the banana quality evaluation at that time. (If P is 10.0, according to equation 1, 17.2 ≦
T ≦ 26.9. << Comparative Example 3 >> The bag used had an oxygen permeability of 9.0 cc / 24h.
・ Micropores (average pore diameter 80 μm, 26
Banana was stored for 4 days in the same manner as in Example 3 except that the banana was opened. Table 2 shows the results of the banana quality evaluation at that time. (If P is 9.0, according to Equation 1, 15.3 ≦ T
≦ 24.7. << Comparative Example 4 >> The bag used had an oxygen transmission rate of 16.3 cc / 24.
micropores (average pore diameter 80 μm, 48
Banana was stored for 4 days in the same manner as in Example 3 except that the banana was opened. Table 2 shows the results of the banana quality evaluation at that time. (If P is 16.3, according to equation 1, 25.3 ≦
T ≦ 35. << Comparative Example 5 >> The bag used had an oxygen transmission rate of 13.3 cc / 24.
micropores (average pore diameter 80 μm, 39
Bananas were stored for 3 days in the same manner as in Example 5 except that the banana was opened. Table 2 shows the banana quality evaluation results at that time. (If P is 13.3, according to equation 1, 22.3 ≦ T
≦ 33.9. << Comparative Example 6 >> The bag used had an oxygen permeability of 32.0 cc / 24.
micropores (average pore diameter 80 μm, 94
Bananas were stored for 3 days in the same manner as in Example 5 except that the banana was opened. Table 2 shows the results of the banana quality evaluation at that time. (If P is 32.0, according to equation 1, 35.1 ≦
T ≦ 69.3. <Comparative Example 7> Bananas were stored for 5 days in the same manner as in Example 1 except that four holes of 5 mm in diameter were formed in the bag. Table 2 shows the results of the banana quality evaluation at that time. << Comparative Example 8 >> The banana was stored for 4 days in the same manner as in Example 3, except that 4 holes of 5 mm in diameter were formed in the bag. Table 2 shows the results of the banana quality evaluation at that time. << Comparative Example 9 >> The banana was stored for 3 days in the same manner as in Example 5 except that 4 holes of 5 mm in diameter were formed in the bag. Table 2 shows the results of the banana quality evaluation at that time.

[0014]

[Table 1]

[0015]

[Table 2]

[0016]

According to the preservation method of the present invention, bananas of stable quality can be supplied and the occurrence of sugar spots can be prevented by using a package having an MA effect in which conditions can be easily set. You can extend the shelf life thereafter.

Claims (3)

[Claims] 1. In a banana package, when the oxygen permeation amount of the package is P (cc / g / day / atm) and the storage temperature is T (° C.), 14 ≦ T ≦ 35 and 4.1284 × P ^0.8139. ≧ T ≧ 0.0028 ×
A method of storing bananas, characterized by storing at a temperature T (° C.) satisfying P ³ −0.193 × P ² + 4.8752 × P−15.017 (Equation 1). 2. The method for preserving bananas according to claim 1, wherein the package comprises a film having fine pores having a pore diameter of 150 μm or less. 3. The banana storage method according to claim 1, wherein the package has an oxygen concentration of 2 to 15% and a carbon dioxide concentration of 5 to 25%.