JP2000210013A - Method for preserving strawberry - Google Patents
Method for preserving strawberryInfo
- Publication number
- JP2000210013A JP2000210013A JP1365599A JP1365599A JP2000210013A JP 2000210013 A JP2000210013 A JP 2000210013A JP 1365599 A JP1365599 A JP 1365599A JP 1365599 A JP1365599 A JP 1365599A JP 2000210013 A JP2000210013 A JP 2000210013A
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- strawberry
- strawberries
- concentration
- mold
- 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.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、イチゴの鮮度劣化
による食味の低下とカビの発生を防止するイチゴの保存
方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving strawberries which prevents deterioration of taste and deterioration of mold due to deterioration of freshness of strawberries.
【０００２】[0002]
【従来の技術】イチゴは、食味特に酸味の低下と流通中
のカビの発生とツブレによる品質の低下により商品価値
を失い易い。販売形態としては、トレーにイチゴを盛
り、上からセロハンを掛けるだけの場合が多い。この形
態は、単に防カビのため湿度を高くしないようにしてい
るだけであり、常温で保存していることが多いため、こ
の形態でも下積みのイチゴにカビが発生している場合も
あり完全にカビを防いでいるとは言えない。品質低下の
中で、酸味の低下は、イチゴの老化・熟成に伴い発生
し、食味では甘いだけのボケた味になる。この防止のた
めには老化・熟成を抑制する必要がある。また、イチゴ
が熟すと果皮が軟らかくなるためカビを侵入し易くして
しまう。 これらの防止のためには、老化・熟成を抑制
するとともにカビの侵入を防止する必要がある。カビの
侵入を防止するためには、抗菌、イチゴ表面の被膜など
の処理をする方法があるが、食味が損なわれることもあ
り、満足するものはなかった。また、特開平４-３４１
１３９号公報には、窒素ガスまたは二酸化炭素ガス置換
により初期の酸素濃度を0.1〜10％にする方法でカット
野菜全般の鮮度保持方法が記載されており、その中にイ
チゴも含まれている。しかし、この方法は包装時の酸素
濃度を規定しているのみで、本願発明の保存中のガス濃
度の規定については記載されていない。さらに、特開昭
５４−１６３８４６号公報には、果物類の包装を窒素濃
度９０％，酸素濃度７〜３％、二酸化炭素濃度３〜７％
の混合ガスを７００ｍｍ／ｇ／ｃｍ2／ｈｇ以上の弱真
空で行う鮮度保持の方法が記載されている。しかし、イ
チゴの場合、この発明を適用しても鮮度保持の効果が少
なく、また３種混合ガスは費用がかかり、操作も容易で
はない。2. Description of the Related Art Strawberries are liable to lose their commercial value due to a decrease in taste, particularly acidity, generation of mold during distribution and a decrease in quality due to rubs. As a sales form, there are many cases where strawberries are put on a tray and cellophane is merely applied from above. In this form, simply keep the humidity from rising to prevent mold, and often store at room temperature. It cannot be said that it is preventing mold. Among the quality deteriorations, the decrease in sourness occurs with the aging and ripening of strawberries, and the taste becomes sweet and blurred. To prevent this, it is necessary to suppress aging and aging. Also, when the strawberry ripens, the pericarp becomes softer, which makes it easier for mold to enter. To prevent these, it is necessary to suppress aging and aging and to prevent the invasion of mold. In order to prevent the invasion of mold, there are methods such as antibacterial treatment and coating of strawberry surface. However, there is no satisfactory method because the taste may be impaired. Also, Japanese Patent Application Laid-Open No. 4-341
No. 139 describes a method for maintaining the freshness of cut vegetables in general by a method in which the initial oxygen concentration is set to 0.1 to 10% by replacing with nitrogen gas or carbon dioxide gas, and strawberry is also included therein. However, this method only specifies the oxygen concentration at the time of packaging, but does not describe the specification of the gas concentration during storage according to the present invention. Further, Japanese Patent Application Laid-Open No. 54-163846 discloses that fruits are packaged with a nitrogen concentration of 90%, an oxygen concentration of 7 to 3%, and a carbon dioxide concentration of 3 to 7%.
Describes a method for maintaining freshness in which a mixed gas of (1) is applied in a weak vacuum of 700 mm / g / cm 2 / hg or more. However, in the case of strawberries, even if the present invention is applied, the effect of maintaining freshness is small, and a mixed gas of three types is expensive and the operation is not easy.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、カビ
の発生よる劣化を防止し、かつ食味を低下さないイチゴ
の保存方法を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a method for preserving strawberries which prevents deterioration due to the occurrence of mold and does not reduce the taste.
【０００４】[0004]
【課題を解決するための手段】本発明は、イチゴを合成
樹脂フィルムで包装し、初期の包装体内の二酸化炭素濃
度が３０〜５０％になるように二酸化炭素でガス置換し
て密封包装体にし、０〜１３℃で保持し、かつ保存中の
密封包装体内の二酸化炭素濃度が８〜１６％、酸素濃度
が４〜１４％であることを特徴とするイチゴの保存方法
である。好ましくは、前記合成樹脂フィルムの酸素透過
量及び二酸化炭素透過量が、イチゴ１ｇあたり５〜１５
ｃｃ／ｂａｇ・ａｔｍ・２４ｈであり、前記合成樹脂フ
ィルムが、平均孔径２０〜１５０μｍの孔を有するイチ
ゴの保存方法である。更には、前記合成樹脂フィルム
が、平均孔径３０〜１００μｍの孔を有するイチゴの保
存方法である。According to the present invention, a strawberry is packaged in a synthetic resin film, and a gas is replaced with carbon dioxide so that the initial carbon dioxide concentration in the package becomes 30 to 50% to form a sealed package. A method for preserving strawberries, wherein the strawberry is kept at 0 to 13 ° C. and the carbon dioxide concentration in the sealed package during storage is 8 to 16% and the oxygen concentration is 4 to 14%. Preferably, the synthetic resin film has an oxygen permeation amount and a carbon dioxide permeation amount of 5 to 15 per gram of strawberry.
cc / bag · atm · 24h, wherein the synthetic resin film is a method for storing strawberries having pores having an average pore diameter of 20 to 150 μm. Furthermore, there is provided a method for storing strawberries, wherein the synthetic resin film has pores having an average pore diameter of 30 to 100 μm.
【０００５】[0005]
【発明の実施の形態】カビはイチゴの赤い果皮が熟し軟
らかくなったときに果肉に侵入し繁殖するため、高二酸
化炭素状態は軟らかくなる前に果皮を引き締めて侵入を
阻止する効果があると考えられている。しかし２０％以
上の二酸化炭素状態が続くと二酸化炭素が果肉に浸透
し、甘さを感じなくなりさらには舌がピリピリするなど
食味を損ない（食味異常）、また異臭も発生する。従っ
て食味の維持とカビ防止の為に包装時と保存中のガス濃
度条件を調整する必要が生じる。すなわち包装時の二酸
化炭素濃度は３０〜５０％で、０℃〜１３℃で保存中は
二酸化炭素濃度を８〜１６％、酸素濃度を４〜１４％に
調整することが必要である。DESCRIPTION OF THE PREFERRED EMBODIMENTS Mold enters the flesh when the red peel of the strawberry ripens and softens and breeds. Therefore, high carbon dioxide is considered to be effective in tightening the skin before softening and preventing the invasion. Have been. However, if the carbon dioxide state of 20% or more continues, the carbon dioxide permeates the pulp and loses the sweetness, further impairs the taste, such as tingling of the tongue (abnormal taste), and produces an unpleasant odor. Therefore, it is necessary to adjust the gas concentration conditions at the time of packaging and during storage in order to maintain taste and prevent mold. That is, the carbon dioxide concentration at the time of packaging is 30 to 50%, and during storage at 0 ° C to 13 ° C, it is necessary to adjust the carbon dioxide concentration to 8 to 16% and the oxygen concentration to 4 to 14%.
【０００６】包装時の包装体内のニ酸化炭素濃度が５０
％を超えると翌日には異臭が発生し、食味の際舌がピリ
ピリし、二酸化炭素濃度が３０％未満ではカビが発生す
る場合が有り果皮の引き締めには十分とは言えなかっ
た。 また包装時の酸素濃度に関してはガス置換時に無
酸素状態にならず、過剰に供給しなければ特に定めな
い。When the concentration of carbon dioxide in the package during packaging is 50,
%, An unpleasant odor was generated the next day, and the tongue was tingling when eating, and if the carbon dioxide concentration was less than 30%, molds might occur, which was not sufficient for tightening the pericarp. The oxygen concentration at the time of packaging is not particularly defined unless the gas is replaced by an oxygen-free state at the time of gas replacement and is not supplied excessively.
【０００７】保存中の包装体内の二酸化炭素濃度が８〜
１６％、かつ酸素濃度が４〜１４％を満たさなければ、
異臭の発生、食味の低下、あるいはカビの発生を生じ
る。二酸化炭素濃度が１８％を超える状態では甘みの低
下が見られ、さらに高濃度になると舌がピリピリし、異
臭も発生しやすい。８％未満ではカビが発生する場合が
あり十分な効果が得られない。イチゴも呼吸により二酸
化炭素を発生しているためフィルムのガス透過量を調整
する事で二酸化炭素濃度１０％程度に維持出来る。保存
中の酸素濃度に関しては、イチゴのカビ防止のために０
％の方が良いが、４％未満では食味の甘みが感じられな
くなる。酸素が存在する限り、カビが発生し易いが、包
装時にと保存中の二酸化炭素調整でカビを防止できる。
また、酸素濃度が１４％を超えると袋内に供給される酸
素が多いため逆に二酸化炭素の排出が促進され二酸化炭
素濃度が８％以上を保持出来ずに食味の低下やカビを防
止する効果が出にくい。従って、本願発明の二酸化炭素
濃度と酸素濃度の関係は、食味（甘さ、酸味）維持や異
臭防止やカビ防止のためにお互いの長所を活かし短所を
補ったイチゴの保存に適した条件である。When the carbon dioxide concentration in the package during storage is 8 to
If 16% and the oxygen concentration does not satisfy 4-14%,
It produces off-flavors, reduced taste, or mold. When the carbon dioxide concentration exceeds 18%, the sweetness is reduced, and when the carbon dioxide concentration is further increased, the tongue becomes tingling and off-flavors are likely to occur. If it is less than 8%, mold may occur, and a sufficient effect cannot be obtained. Strawberries also generate carbon dioxide by respiration, so the carbon dioxide concentration can be maintained at about 10% by adjusting the gas permeation amount of the film. Regarding the oxygen concentration during storage, 0
% Is better, but if it is less than 4%, the sweetness of the taste is not felt. As long as oxygen is present, mold is likely to occur, but mold can be prevented by adjusting carbon dioxide during packaging and during storage.
On the other hand, if the oxygen concentration exceeds 14%, the amount of oxygen supplied into the bag is large, and consequently the emission of carbon dioxide is promoted. Is hard to come out. Therefore, the relationship between the carbon dioxide concentration and the oxygen concentration in the present invention is a condition suitable for preserving strawberries that make use of each other's strengths and compensate for their disadvantages in order to maintain taste (sweetness, sourness), prevent off-flavors and prevent mold. .
【０００８】本発明における保存温度は０〜１３℃であ
る。０℃未満ではイチゴが凍結してしまい生の風味を損
なう。また１３℃を超えると劣化が早く、鮮度保持期間
の延長は望めない。また、イチゴは急激な温度変化に弱
いため、販売が１２℃程度であれば流通も５℃にせず、
９〜１２℃程度で行い、流通が５℃であれば５℃程度で
販売するなど保存にはほぼ一定温度であることがが望ま
しい。また、本発明もイチゴの呼吸による二酸化炭素発
生に合わせたフィルムの透過量設定をしているため、温
度が急激に変化する場合、規定したガス状態を維持でき
ず、鮮度保持が難しくなる場合がある。[0008] The storage temperature in the present invention is 0 to 13 ° C. If the temperature is lower than 0 ° C., the strawberries will freeze and impair the raw flavor. On the other hand, when the temperature exceeds 13 ° C., deterioration is rapid, and extension of the freshness holding period cannot be expected. Also, strawberries are vulnerable to rapid temperature changes, so if sales are around 12 ° C, distribution will not be 5 ° C,
The temperature is preferably about 9 to 12 ° C., and if the distribution is 5 ° C., it is desirable that the temperature is substantially constant for storage, such as selling at about 5 ° C. In addition, the present invention also sets the permeation amount of the film in accordance with the generation of carbon dioxide due to the respiration of strawberries, so when the temperature changes rapidly, the specified gas state cannot be maintained, and it may be difficult to maintain freshness. is there.
【０００９】本発明における合成樹脂フィルムの酸素及
び二酸化炭素透過量は、イチゴ１ｇあたり５〜１５ｃｃ
／ｂａｇ・ａｔｍ・２４ｈであることが好ましい。酸素
透過量が５ｃｃ／ｂａｇ・ａｔｍ・２４ｈ未満では二酸
化炭素濃度が１６％を超え食味の低下や異臭の発生を、
１５ｃｃ／ｂａｇ・ａｔｍ・２４ｈを超えた場合は供給
過多で酸素濃度濃度が１４％を超え、逆に二酸化炭素の
排出が促進され食味維持やカビ防止に必要な二酸化炭素
濃度８％以上を維持出来なくなる。[0009] The oxygen and carbon dioxide permeation amount of the synthetic resin film in the present invention is 5 to 15 cc / g of strawberry.
/ Bag · atm · 24h is preferable. If the oxygen permeation amount is less than 5 cc / bag · atm · 24 h, the carbon dioxide concentration exceeds 16%, causing a decrease in taste and generation of off-flavor.
If it exceeds 15 cc / bag.atm.24h, the oxygen concentration exceeds 14% due to excessive supply, and conversely, the emission of carbon dioxide is promoted, and the carbon dioxide concentration required for maintaining taste and preventing mold can be maintained at 8% or more. Disappears.
【００１０】通常フィルムのガス透過量を調節するには
フィルムの選択透過性を用いてフィルムの厚さを調節す
る方法とフィルム表面に微孔を設ける方法がある。実際
に使用するためには鮮度保持をする条件以外に、易包装
性、防曇性、価格などを考慮することが多く、さらには
目的のガス濃度に調整し易くするためには、微孔を設け
た有孔合成樹脂フィルムを用いることが好ましい。。In general, there are a method of adjusting the gas permeation amount of a film, a method of adjusting the film thickness by using the selective permeability of the film, and a method of providing fine holes on the film surface. For actual use, in addition to the conditions for maintaining freshness, easy packaging, anti-fog properties, price, etc. are often taken into consideration.Furthermore, in order to easily adjust to the target gas concentration, micropores are required. It is preferable to use the provided perforated synthetic resin film. .
【００１１】本発明に用いる合成樹脂フィルムとして
は、イチゴの包装に用いることのできるものであれはど
のようなものであっても差し支えないが、無延伸ポリプ
ロピレン、延伸ポリプロピレン、ポリエチレン等が好ま
しく用いられるが、これ等以外のポリアミド、ポリエス
テル、ポリカーボネート等のフィルム、さらにはこれら
の複合フィルムであっても良く、さらには、これらのフ
ィルム表面に接着層を設けたものでも、防曇処理したフ
ィルムであっても何等差し支えはない。また、これらの
フィルムの厚さは２０〜６０μｍのものが好ましい。さ
らに、これらのフィルムは透明であっても、不透明であ
っても良く、また表面に印刷を付したものであっても何
等差し支えはない。ただし、本発明のガス濃度を維持す
る為にはヒートシール性を有したフィルムでシールによ
り完全密封しなければならない。また、フィルムの透過
量はその材質によって一義的に決まっており、厚さに反
比例する。包装されるイチゴの重量に応じてその厚さを
調整することも可能であり、不足するときには２０〜１
５０μｍ、好ましくは３０〜１００μｍ程度の孔をフィ
ルムに数個〜数百個／ｍ2設け、イチゴ１ｇ当たりの酸
素及び二酸化炭素透過量が５〜１５ｃｃ／ｂａｇ・ａｔ
ｍ・２４ｈに調整することも可能である。The synthetic resin film used in the present invention may be any one that can be used for packaging strawberries, but non-stretched polypropylene, stretched polypropylene, polyethylene and the like are preferably used. However, other films such as polyamides, polyesters, polycarbonates, and the like, and composite films thereof may be used. There is no problem. The thickness of these films is preferably 20 to 60 μm. Further, these films may be transparent or opaque, and may have a printed surface. However, in order to maintain the gas concentration of the present invention, the film must be completely sealed with a heat-sealing film. Further, the amount of transmission of the film is uniquely determined by its material, and is inversely proportional to the thickness. It is also possible to adjust the thickness according to the weight of the strawberry to be packed.
Several to several hundred holes / m 2 are provided in the film with pores of 50 μm, preferably about 30 to 100 μm, and the permeation amount of oxygen and carbon dioxide per gram of strawberry is 5 to 15 cc / bag · at.
It can be adjusted to m · 24h.
【００１２】有孔フイルムで調整するときには、孔部の
平均径はできるだけ小さいことが望ましく、２０〜１５
０μｍ、好ましくは３０〜１００μｍ程度である。孔径
はできるだけ小さいことが望ましいが、２０μｍ未満で
は有孔フイルムの生産性が低下する。また、平均孔径が
１５０μｍを超えると、適正な開孔面積比率を得るに必
要な孔数が減少して、鮮度保持の品質精度に不安が生じ
る。また、孔の形状は、円形や四角または三角形など、
どのような形状であってもよく、長径方向の平均径が１
５０μｍ以下であれば何等差し支えはないが、円形が開
孔作業性等の面より望ましい。また、イチゴ包装袋に用
いる有孔フイルムの袋当たりの孔の個数は開孔面積比率
と平均孔径より算出されるが、できる限り複数個とする
ことが望ましい。内容物の付着や外的条件たとえば値段
表の添付等で孔がふさがれてしまう場合があるので、鮮
度を保証するには複数個の孔が好ましく、さらに袋あた
り５個以上の孔をもち、孔１個あたりの影響度を２０％
以下にすることが望ましい。また、イチゴの包装袋とし
ては、三方シール袋、四方シール袋またはガゼット袋な
どの形態の袋であっても何等差し支えなく、さらには、
トレー、カップ等にイチゴを充填し、これを包装袋で包
装する形態のものであってもよい。When adjusting with a perforated film, the average diameter of the holes is desirably as small as possible.
0 μm, preferably about 30 to 100 μm. It is desirable that the pore diameter is as small as possible, but if it is less than 20 μm, the productivity of the perforated film is reduced. On the other hand, if the average pore diameter exceeds 150 μm, the number of pores required to obtain an appropriate aperture area ratio decreases, and the quality accuracy of maintaining freshness becomes uneasy. Also, the shape of the hole, such as a circle, square or triangle,
Any shape may be used, and the average diameter in the major axis direction is 1
If it is 50 μm or less, there is no problem at all, but a circular shape is preferable from the viewpoint of hole opening workability and the like. Further, the number of holes per bag of the perforated film used for the strawberry packaging bag is calculated from the opening area ratio and the average hole diameter. Holes may be blocked due to adhesion of contents or external conditions such as the attachment of a price list. To ensure freshness, a plurality of holes are preferable, and more than 5 holes per bag, 20% influence per hole
It is desirable to make the following. Further, as a packaging bag for strawberries, a bag in the form of a three-sided seal bag, a four-sided seal bag, a gusset bag, or the like can be used without any problem.
A tray, a cup or the like may be filled with strawberries and then packed in a packaging bag.
【００１３】ツブレの防止に関しては、本発明は特に定
めないが、容器の底にクッションを敷いたり、イチゴが
ぶつからないように容器をへこましたりしてもよい。The present invention is not particularly limited with respect to prevention of rubbing, but a cushion may be laid on the bottom of the container, or the container may be dented so that strawberries do not hit.
【００１４】以下、実施例により本発明を説明する。Hereinafter, the present invention will be described with reference to examples.
【実施例】《実施例１》内寸が２００ｍｍ×２００ｍｍ
で孔径６０μｍの孔を６個設けた、イチゴ１ｇあたりの
酸素透過量が１０ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ
３０μｍの延伸ポリプロピレン製の袋に、トレーに重な
らないように品種「とちおとめ」１００ｇを並べて静置
した。包装時の二酸化炭素濃度を４５％になるように導
入・調整し、ヒートシール後１２℃で７日間保存し食味
とカビの有無を評価した。 《実施例２》実施例１と同じサイズで孔径６０μｍの孔
を３個設けた、イチゴ１ｇあたりの酸素透過量が５ｃｃ
／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプ
ロピレン製の袋に、実施例１と同様に品種「とちおと
め」１００ｇを静置した。包装時の二酸化炭素濃度を４
０％になるように導入・調整し、ヒートシール後１２℃
で７日間保存し食味とカビの有無を評価した。 《実施例３》実施例１と同じサイズで孔径６０μｍの孔
を１０個設けた、イチゴ１ｇあたりの酸素透過量が１５
ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポ
リプロピレン製の袋に、実施例１と同様に品種「とちお
とめ」１００ｇを静置した。包装時の二酸化炭素濃度を
５０％になるように導入・調整し、ヒートシール後１２
℃で７日間保存し食味とカビの有無を評価した。 《実施例４》実施例１と同じサイズで孔径５０μｍの孔
を４個設けた、イチゴ１ｇあたりの酸素透過量が６ｃｃ
／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプ
ロピレン製の袋に、実施例１と同様に品種「女峰」１０
０ｇを静置した。包装時の二酸化炭素濃度を４５％にな
るように導入・調整し、ヒートシール後１２℃で７日間
保存し食味とカビの有無を評価した。 《実施例５》実施例４と同じ袋に、実施例１と同様に品
種「とちおとめ」１００ｇを静置した。包装時の二酸化
炭素濃度を４５％になるように導入・調整し、ヒートシ
ール後５℃で７日間保存し食味とカビの有無を評価し
た。実施例１〜５の評価結果を表１に示す。Example << Example 1 >> 200 mm x 200 mm
In a bag made of stretched polypropylene of 10 cc / bag / atm / 24 h and having a thickness of 30 μm, and 100 g of varieties “Tochiotome”, 6 holes each having a hole diameter of 60 μm are provided so that the amount of oxygen per 1 g of strawberries is 60 μm. They were left standing side by side. It was introduced and adjusted so that the carbon dioxide concentration at the time of packaging was 45%. After heat sealing, it was stored at 12 ° C. for 7 days, and the taste and the presence or absence of mold were evaluated. Example 2 Three holes having the same size as that of Example 1 and having a diameter of 60 μm were provided, and the oxygen permeation amount per gram of strawberry was 5 cc.
In the same manner as in Example 1, 100 g of the product “Tochiotome” was placed in a bag made of a stretched polypropylene having a thickness of / bag · atm · 24 h and a thickness of 30 μm. 4 carbon dioxide concentration at the time of packaging
Introduce and adjust to 0%, and after heat sealing, 12 ℃
For 7 days to evaluate the taste and the presence of mold. << Embodiment 3 >> An oxygen permeation amount of 1 g of a strawberry having 15 holes each having the same size as that of the embodiment 1 and having a hole diameter of 60 μm is 15
In the same manner as in Example 1, 100 g of the product “Tochiotome” was placed in a bag of 30 μm thick stretched polypropylene of cc / bag · atm · 24 h. Introduce and adjust so that the carbon dioxide concentration at the time of packaging becomes 50%.
After storage at 7 ° C. for 7 days, the taste and the presence or absence of mold were evaluated. Example 4 Four holes having the same size as that of Example 1 and having a diameter of 50 μm were provided, and the oxygen permeation amount per gram of strawberry was 6 cc.
/Bag.atm.24h in a 30 μm-thick stretched polypropylene bag as in Example 1
0 g was left still. It was introduced and adjusted so that the carbon dioxide concentration at the time of packaging was 45%. After heat sealing, it was stored at 12 ° C. for 7 days, and the taste and the presence or absence of mold were evaluated. << Example 5 >> In the same bag as Example 4, 100 g of the variety "Tochiotome" was allowed to stand as in Example 1. The carbon dioxide concentration at the time of packaging was introduced and adjusted to be 45%, and after heat sealing, it was stored at 5 ° C. for 7 days, and the taste and the presence or absence of mold were evaluated. Table 1 shows the evaluation results of Examples 1 to 5.
【００１５】《比較例１》実施例１と同じサイズとフィ
ルムで作成した袋に、実施例１と同様に品種「とちおと
め」１００ｇを静置した。包装時の二酸化炭素濃度を７
０％になるように導入・調整し、ヒートシール後１２℃
で７日間保存し食味とカビの有無を評価した。 《比較例２》実施例２と同じサイズとフィルムで作成し
た袋に、実施例２と同様に品種「とちおとめ」１００ｇ
を静置した。包装時の二酸化炭素濃度を２０％になるよ
うに導入・調整し、ヒートシール後１２℃で７日間保存
し食味とカビの有無を評価した。 《比較例３》実施例１と同じサイズで孔径６０μｍの孔
を１７個設けた、イチゴ１ｇあたりの酸素透過量が２５
ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポ
リプロピレンで、実施例１と同様に品種「とちおとめ」
１００ｇを充填した。包装時の二酸化炭素濃度を４５％
になるように導入・調整し、ヒートシール後１２℃で７
日間保存し食味とカビの発生の有無を評価した。 《比較例４》トレーに品種「とちおとめ」１００ｇを静
置し、上からセロハンを掛けたものを５℃で７日間保存
し食味とカビの有無を評価した。 《比較例５》実施例２と同じサイズとフィルムで作成し
た袋に、実施例２と同様に品種「とちおとめ」１００ｇ
を静置した。包装時に二酸化炭素濃度１０％、酸素濃度
１０％になるように導入・調整し、ヒートシール後１２
℃で７日間保存し食味とカビの有無を評価した。 《比較例６》実施例１と同じサイズで孔径６０μｍの孔
を１４個設けた、イチゴ１ｇあたりの酸素透過量が２０
ｃｃ／ｂａｇ・ａｔｍ・２４ｈフィルムで作成した袋
に、実施例１と同様に品種「女峰」１００ｇを静置し
た。包装時に二酸化炭素濃度４０％になるように導入・
調整し、ヒートシール後１２℃で７日間保存し食味とカ
ビの有無を評価した。 比較例１〜６の結果を表２に示す。Comparative Example 1 In a bag made of the same size and film as in Example 1, 100 g of the variety “Tochiotome” was allowed to stand as in Example 1. 7 carbon dioxide concentration when packaging
Introduce and adjust to 0%, and after heat sealing, 12 ℃
For 7 days to evaluate the taste and the presence of mold. << Comparative Example 2 >> In a bag made of the same size and film as in Example 2, 100 g of the kind “Tochiotome” as in Example 2
Was left still. It was introduced and adjusted so that the carbon dioxide concentration at the time of packaging was 20%, and after heat sealing, it was stored at 12 ° C. for 7 days, and the taste and the presence or absence of mold were evaluated. << Comparative Example 3 >> 17 holes of the same size as in Example 1 having a hole diameter of 60 μm were provided, and the oxygen permeation amount per gram of strawberry was 25.
cc / bag • atm • 24h, stretched polypropylene with a thickness of 30 μm, as in Example 1, “Tochiotome”
100 g were charged. 45% carbon dioxide concentration during packaging
Introduced and adjusted to become
After storage for days, the taste and the occurrence of mold were evaluated. << Comparative Example 4 >> 100 g of the variety "Tochiotome" was allowed to stand on a tray, and the topped with cellophane was stored at 5 ° C for 7 days to evaluate the taste and the presence or absence of mold. << Comparative Example 5 >> In a bag made of the same size and film as in Example 2, 100 g of the type "Tochiotome" as in Example 2
Was left still. Introduce and adjust so that the carbon dioxide concentration becomes 10% and the oxygen concentration becomes 10% at the time of packaging.
After storage at 7 ° C for 7 days, the taste and the presence or absence of mold were evaluated. << Comparative Example 6 >> The same size as in Example 1 was provided with 14 holes having a hole diameter of 60 μm, and the oxygen permeation amount per gram of strawberry was 20.
In a bag made of cc / bag · atm · 24h film, 100 g of the variety “Onmine” was allowed to stand as in Example 1. Introduce so that the carbon dioxide concentration becomes 40% at the time of packaging
It was adjusted and stored at 12 ° C. for 7 days after heat sealing to evaluate the taste and the presence or absence of mold. Table 2 shows the results of Comparative Examples 1 to 6.
【００１６】[0016]
【表１】 [Table 1]
【００１７】[0017]
【表２】 [Table 2]
【００１８】[0018]
【発明の効果】本発明の保存方法により、イチゴの食味
が低下することなく、かつカビの発生を防止できるよう
に保存できる。According to the preservation method of the present invention, strawberries can be preserved without reducing the taste and preventing the occurrence of mold.
Claims (4)
期の包装体内の二酸化炭素濃度が３０〜５０％になるよ
うに二酸化炭素でガス置換して密封包装体にし、０〜１
３℃で保持し、かつ保存中の密封包装体内の二酸化炭素
濃度が８〜１６％、酸素濃度が４〜１４％であることを
特徴とするイチゴの保存方法。1. A strawberry is packaged with a synthetic resin film, and gas is replaced with carbon dioxide so that the initial carbon dioxide concentration in the package becomes 30 to 50% to form a sealed package.
A method for preserving strawberries, wherein the strawberry is kept at 3 ° C. and the carbon dioxide concentration in the sealed package during storage is 8 to 16% and the oxygen concentration is 4 to 14%.
化炭素透過量が、イチゴ１ｇあたり５〜１５ｃｃ／ｂａ
ｇ・ａｔｍ・２４ｈである請求項１記載のイチゴの保存
方法。2. The synthetic resin film has an oxygen permeability and a carbon dioxide permeability of 5 to 15 cc / ba per gram of strawberry.
The strawberry preservation method according to claim 1, wherein the strawberry is g · atm · 24h.
５０μｍの孔を有する請求項１又は２記載のイチゴの保
存方法。3. The synthetic resin film has an average pore diameter of 20 to 1
3. The method for preserving strawberries according to claim 1, wherein the strawberries have pores of 50 μm.
００μｍの孔を有する請求項１又は２記載のイチゴの保
存方法。4. The synthetic resin film has an average pore size of 30 to 1
The method for preserving strawberries according to claim 1 or 2, wherein the strawberries have a hole of 00 µm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1365599A JP4049919B2 (en) | 1999-01-21 | 1999-01-21 | How to store strawberries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1365599A JP4049919B2 (en) | 1999-01-21 | 1999-01-21 | How to store strawberries |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000210013A true JP2000210013A (en) | 2000-08-02 |
| JP4049919B2 JP4049919B2 (en) | 2008-02-20 |
Family
ID=11839239
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1365599A Expired - Fee Related JP4049919B2 (en) | 1999-01-21 | 1999-01-21 | How to store strawberries |
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| Country | Link |
|---|---|
| JP (1) | JP4049919B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100357161C (en) * | 2005-06-16 | 2007-12-26 | 浙江东经包装有限公司 | Freshness preserving package method for fruit non-refrigeration transport |
| JP2008173012A (en) * | 2007-01-16 | 2008-07-31 | Sumitomo Bakelite Co Ltd | Strawberry-containing package |
| JP2009072064A (en) * | 2007-09-18 | 2009-04-09 | Q P Corp | Method for producing packaged vegetable, and discoloration preventing material |
| JP2021129534A (en) * | 2020-02-20 | 2021-09-09 | 三井化学株式会社 | Strawberry storage method and package |
-
1999
- 1999-01-21 JP JP1365599A patent/JP4049919B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100357161C (en) * | 2005-06-16 | 2007-12-26 | 浙江东经包装有限公司 | Freshness preserving package method for fruit non-refrigeration transport |
| JP2008173012A (en) * | 2007-01-16 | 2008-07-31 | Sumitomo Bakelite Co Ltd | Strawberry-containing package |
| JP2009072064A (en) * | 2007-09-18 | 2009-04-09 | Q P Corp | Method for producing packaged vegetable, and discoloration preventing material |
| JP2021129534A (en) * | 2020-02-20 | 2021-09-09 | 三井化学株式会社 | Strawberry storage method and package |
| JP7410511B2 (en) | 2020-02-20 | 2024-01-10 | 全国農業協同組合連合会 | Strawberry storage method and packaging |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4049919B2 (en) | 2008-02-20 |
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