JP2003284487A - Freshness retaining package for vegetable and fruit - Google Patents
Freshness retaining package for vegetable and fruitInfo
- Publication number
- JP2003284487A JP2003284487A JP2002090899A JP2002090899A JP2003284487A JP 2003284487 A JP2003284487 A JP 2003284487A JP 2002090899 A JP2002090899 A JP 2002090899A JP 2002090899 A JP2002090899 A JP 2002090899A JP 2003284487 A JP2003284487 A JP 2003284487A
- Authority
- JP
- Japan
- Prior art keywords
- package
- fruits
- vegetables
- freshness
- film
- 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.)
- Pending
Links
Landscapes
- Packages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、変色、異臭、カ
ビ、フィルムの結露の発生しない鮮度の良い青果物の包
装体に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package of fresh fruits and vegetables which is free from discoloration, offensive odor, mold, and dew condensation on the film.
【０００２】[0002]
【従来の技術】近年ＭＡ（Ｍｏｄｉｆｉｅｄ Ａｔｏｍ
ｏｓｐｈｅｒｅ）効果を有する青果物鮮度保持資材が開
発され、主に流通用に使用されている。青果物は収穫後
も呼吸を続けており、大気（酸素約２１％、二酸化炭素
約０．０４％）よりも酸素濃度が低く、二酸化炭素濃度
が高い環境に置くと呼吸が抑制され鮮度保持が可能であ
ることが知られている。しかし、包装体内が過度に低酸
素、高二酸化炭素の環境になると、青果物が呼吸障害を
起こして劣化を促進することになってしまい、逆に酸素
濃度が高すぎたり、二酸化炭素濃度が低すぎると十分な
鮮度保持効果が得られない。すなわち包装内を適切な酸
素濃度、二酸化炭素濃度にコントロールすることがきわ
めて重要になる。また、袋内に青果物の呼吸などにより
発生した水蒸気がフィルム表面に付着し、結露すると外
観上の見栄えが悪くなる上、青果物に接触して変色など
の原因になるため、袋外に排出する高水蒸気透過性のフ
ィルムが必要となる。2. Description of the Related Art In recent years, MA (Modified Atom)
A material for keeping freshness of fruits and vegetables having an osphere effect has been developed and is mainly used for distribution. The fruits and vegetables continue to breathe even after harvesting, and have a lower oxygen concentration than the atmosphere (oxygen approximately 21%, carbon dioxide approximately 0.04%). When placed in an environment with a high carbon dioxide concentration, respiration is suppressed and freshness can be maintained. Is known to be. However, if the inside of the package is in an environment of excessively low oxygen and high carbon dioxide, the fruits and vegetables will cause respiratory disorders and promote deterioration, and on the contrary, the oxygen concentration will be too high or the carbon dioxide concentration will be too low. And the sufficient freshness preservation effect cannot be obtained. That is, it is extremely important to control the oxygen concentration and carbon dioxide concentration in the package appropriately. In addition, water vapor generated by breathing of fruits and vegetables in the bag adheres to the film surface, and if dew condensation causes a bad appearance, it may contact the fruits and vegetables and cause discoloration. A water vapor permeable film is required.
【０００３】一方、青果物は通気性を有するフィルムで
呼吸に必要な酸素を包装体内に取り入れたまま保存する
と、カビが発生したり、褐変などの変色を引き起こした
り鮮度が低下することがある。そこで極端な低酸素条件
にすると嫌気呼吸を引き起こし、嫌気臭を発生し鮮度が
低下する。通気性を有するMA資材に関する特許として
は、酸素、二酸化炭素濃度だけの調節を目的としてお
り、本発明の様なエタノール濃度を規定する特許は今ま
で無かった。[0003] On the other hand, fruits and vegetables are air-permeable films, and if they are stored while oxygen required for breathing is taken in the package, molds may occur, discoloration such as browning may occur, and freshness may deteriorate. Therefore, under extremely low oxygen conditions, anaerobic respiration occurs, causing anaerobic odor and reducing freshness. Regarding the patents for MA materials having air permeability, the purpose is to control only oxygen and carbon dioxide concentrations, and there has been no patent that regulates the ethanol concentration as in the present invention.
【０００４】「食品の保存方法と食品保存用具」（特開
昭５５−１４１１８２）は、エタノール発生剤を包むフ
ィルムの条件としてエチルアルコールガス透過度を２０
ｇ／m2／２４ｈｒ／５０ＲＨ／４０℃以上とあり、また
実施例を見てもバームクーヘンなどの食品を包装するフ
ィルムとして延伸ポリプロピレンフィルムとポリエチレ
ンフィルムをラミネートした複合フィルムを使用してい
るが、この複合フィルムは通気性を遮断したバリヤーフ
ィルムである。本発明のフィルムとは、青果物を包む為
のフィルムであるためエタノール発生剤を包むためのも
のでなく、また通気性をもつフィルムであるためバリヤ
ーフィルムとも異なる。もし上記発明の様な条件で青果
物を包装すると、呼吸により酸素が不足し包装体内の青
果物は嫌気状態で異臭を発生してしまう。"Food preservation method and food preservation tool" (JP-A-55-141182) has an ethyl alcohol gas permeability of 20 as a condition for a film containing an ethanol generator.
g / m is with 2 / 24hr / 50RH / 40 ℃ or more, although using a composite film obtained by laminating a stretched polypropylene film and a polyethylene film as a film for packaging foods such as Baumkuchen be viewed embodiments, this The composite film is a barrier film that blocks air permeability. The film of the present invention is not a film for wrapping an ethanol generator because it is a film for wrapping fruits and vegetables, and is different from a barrier film because it is a film having air permeability. If the fruits and vegetables are packaged under the conditions as in the above invention, oxygen is deficient due to respiration, and the fruits and vegetables in the packaging body are anaerobic and give off an offensive odor.
【０００５】「野菜類、果実類の鮮度保持剤」（特開平
２−２２２６４５）では、褐変防止のためエタノール等
の鮮度保持剤の特許であるが、実施例では合成樹脂製袋
に入れているが、合成樹脂フィルムの通気性や臭気に関
する記述が無い為鮮度については不十分である。この様
に、青果物の呼吸をコントロールしつつ、変色やカビも
結露も防止する発明は従来なかった。In the "freshness-retaining agent for vegetables and fruits" (Japanese Patent Laid-Open No. 2-222645), a patent for a freshness-retaining agent such as ethanol is used to prevent browning, but in the examples, it is put in a synthetic resin bag. However, the freshness is not sufficient because there is no description about the breathability and odor of the synthetic resin film. Thus, there has been no invention that controls discoloration, mold and dew condensation while controlling the respiration of fruits and vegetables.
【０００６】[0006]
【発明が解決しようとする課題】本発明は従来得られな
かった、変色、異臭、カビ、結露の発生しない鮮度の良
い青果物の包装体を供給する。DISCLOSURE OF THE INVENTION The present invention provides a package of fresh fruits and vegetables which has never been obtained in the past and which is free from discoloration, off-flavor, mold and dew condensation.
【０００７】[0007]
【課題を解決するための手段】すなわち本発明は、
（１）通気性及び水蒸気透過性を有する高分子フィルム
に青果物を入れて保存する包装体において、密封した包
装体内のエタノール濃度が０．００１〜３％であること
を特徴とする青果物の鮮度保持包装体、（２）高分子フ
ィルムが開孔面積０．０６ｍｍ2以下の微細孔及び／又
はキズを設けられた高分子フィルムであり、包装体に１
個以上の微細孔及び／又はキズを有する（１）記載の青
果物の鮮度保持包装体、（３）通気性及び水蒸気透過性
を有する高分子フィルムが、ナイロン単層フィルム、ナ
イロンとポリエチレンの多層フィルム、ナイロンとエチ
レン−酢酸ビニル共重合体の多層フィルム、ナイロンと
ポリエチレン及びエチレン−酢酸ビニル共重合体を混合
した樹脂との多層フィルム、又はナイロンとエチレンビ
ニルアルコール共重合体の多層フィルムで厚さが１０〜
４０μmである（１）又は（２）記載の青果物の鮮度保
持包装体、（４） 多層フィルムの包装体の片面または
一部に、紙にポリエチレンを積層した材料、紙にエチレ
ン−酢酸ビニル共重合体を積層した材料及び紙にポリエ
チレンとエチレン−酢酸ビニル共重合体を混合した樹脂
を積層した材料のうち少なくとも一つを組合せて使用す
る（１）、（２）又は（３）記載の青果物の鮮度保持包
装体、（５） 高分子フィルムで該青果物を密封したと
き４８時間後の包装体内の酸素濃度が０．５〜１０％、
かつ二酸化炭素濃度が１０〜２５％、かつエタノール濃
度が０．００１〜３％、袋全体の重量減少が０．５〜３
％である（１）、（２）、（３）又は（４）記載の青果
物の鮮度保持包装体、（６） エタノール濃度が０．０
５〜０．５％である（１）〜（５）のいずれか１項に記
載の青果物の鮮度保持包装体、（７） 青果物が、果実
類、果菜類、根菜類、または菌茸類である（１）〜
（６）のいずれか１項に記載の青果物の鮮度保持包装
体、（８） 果実類が、イチゴ、サクランボ、ミカン、
レモン、ビワ、メロン、ブドウまたはバナナである
（７）記載の青果物の鮮度保持包装体、（９） 果菜類
が、ブロッコリー、アスパラガス、オクラ、キュウリ、
エダマメ、トマト、ミョウガ、ナス、キヌサヤ、インゲ
ン、ピーマン、ニンニク、栗、キャベツまたはレタスで
ある（７）記載の青果物の鮮度保持包装体、（１０）
根菜類が、ゴボウ、蕪または山芋である（７）記載の青
果物の鮮度保持包装体、（１１） 菌茸類が、シイタ
ケ、エノキ、シメジ、マツタケ、マイタケまたはエリン
ギである（７）記載の青果物の鮮度保持包装体である。That is, the present invention is as follows.
(1) In a package for storing fruits and vegetables in a polymer film having air permeability and water vapor permeability, the concentration of ethanol in the sealed package is 0.001 to 3%, and freshness of the fruits and vegetables is maintained. Package, (2) Polymer film is a polymer film provided with fine pores and / or scratches having an opening area of 0.06 mm 2 or less, and 1 in the package.
(1) A freshness-keeping package for fruits and vegetables according to (1) having at least one micropore and / or scratch, (3) a polymer film having air permeability and water vapor permeability, a nylon single-layer film, a nylon-polyethylene multilayer film. A multi-layer film of nylon and ethylene-vinyl acetate copolymer, a multi-layer film of nylon and a resin in which polyethylene and ethylene-vinyl acetate copolymer are mixed, or a multi-layer film of nylon and ethylene-vinyl alcohol copolymer. 10 to
The freshness-keeping package for fruits and vegetables according to (1) or (2), which has a thickness of 40 μm, (4) a material obtained by laminating polyethylene on paper on one side or a part of the package for a multi-layer film, and ethylene-vinyl acetate copolymer weight on paper (1), (2) or (3), wherein at least one of a material obtained by laminating a combination and a material obtained by laminating a resin obtained by mixing polyethylene and an ethylene-vinyl acetate copolymer on paper is used in combination. Freshness keeping package, (5) When the fruits and vegetables are sealed with a polymer film, the oxygen concentration in the package after 48 hours is 0.5 to 10%,
And the carbon dioxide concentration is 10 to 25%, the ethanol concentration is 0.001 to 3%, and the weight loss of the entire bag is 0.5 to 3
%, (1), (2), (3) or (4) freshness-keeping package for fruits and vegetables according to (4), wherein the ethanol concentration is 0.0
5 to 0.5%, (1) to (5) The freshness-keeping package for fruits and vegetables according to any one of (5), (7) The fruits and vegetables are fruits, fruit vegetables, root vegetables, or fungi. There is (1)
The freshness-keeping package for fruits and vegetables according to any one of (6), (8) The fruits are strawberries, cherries, oranges,
(7) A freshness-keeping package for fruits and vegetables according to (7), which is lemon, loquat, melon, grape or banana, and (9) fruit and vegetables are broccoli, asparagus, okra, cucumber,
Freshness-maintaining package for fruits and vegetables according to (7), which is edamame, tomato, ginger, eggplant, quinusaya, green beans, peppers, garlic, chestnut, cabbage or lettuce, (10).
(7) The freshness-keeping package for fruits and vegetables according to (7), wherein the root vegetables are burdock, turnips, or yams; It is a freshness keeping package.
【０００８】[0008]
【発明の実施の形態】本発明に用いる高分子フィルムの
素材としてはナイロン単層フィルム、又はナイロンとポ
リエチレンの多層フィルム、又はナイロンとエチレン−
酢酸ビニル共重合体の多層フィルム、又はナイロンと、
ポリエチレン及びエチレン−酢酸ビニル共重合体を混合
した樹脂との多層フィルム、又はナイロンとエチレンビ
ニルアルコール共重合体の多層フィルムを用いる。厚み
は、１０〜４０μmが好ましい。厚みが４０μmを超える
と酸素透過量、二酸化炭素透過量、水蒸気透過量など通
気性が極端に低くなるため実用性が無い。また、１０μ
ｍ未満では強度が弱く包装材として使用に耐えない。本
発明に記載の素材と厚みにすれば水蒸気透過度が３０〜
３００ｇ／ｍ2・２４ｈｒ・４０℃９０％RHになる。水
蒸気透過度は、３０ｇ／ｍ2・２４ｈｒ・４０℃９０％R
H未満では、結露が発生し、３００ｇ／ｍ2・２４ｈｒ・
４０℃９０％RHを超えると青果物が過剰に水分を失い萎
れてしまう。本発明に使用する高分子フィルムには防曇
処理することが好ましい。防曇処理の方法としては、予
め防曇剤をフィルムに練りこんでおいても良いし、フィ
ルムの表面に塗布しても良い。前者は防曇性の持続に優
れているのに対し、後者は包装直後より速やかに優れた
防曇性が得られる。また防曇剤を練りこんだ場合、フィ
ルム表面をコロナ処理しすみやかに防曇効果を出させた
り、防曇剤を塗布した場合フィルムがブロッキングする
のであれば、すべらし粉を表面に施しても良い。BEST MODE FOR CARRYING OUT THE INVENTION As a material for a polymer film used in the present invention, a nylon single-layer film, a nylon-polyethylene multilayer film, or a nylon-ethylene film is used.
With a vinyl acetate copolymer multilayer film or nylon,
A multilayer film of a resin obtained by mixing polyethylene and an ethylene-vinyl acetate copolymer, or a multilayer film of nylon and an ethylene vinyl alcohol copolymer is used. The thickness is preferably 10 to 40 μm. When the thickness exceeds 40 μm, the air permeability such as oxygen permeation amount, carbon dioxide permeation amount, and water vapor permeation amount becomes extremely low, which is not practical. Also 10μ
If it is less than m, the strength is weak and it cannot be used as a packaging material. With the materials and thickness described in the present invention, the water vapor permeability is 30 to
300g / m 2 · 24hr · 40 ℃ becomes 90% RH. Water vapor permeability is 30g / m 2 · 24hr · 40 ° C 90% R
If it is less than H, dew condensation will occur and 300 g / m 2 · 24 hr ·
If it exceeds 40 ° C and 90% RH, fruits and vegetables will lose water excessively and wither. The polymer film used in the present invention is preferably subjected to antifogging treatment. As a method of antifogging treatment, an antifogging agent may be kneaded into the film in advance, or may be applied to the surface of the film. The former has an excellent anti-fogging property while the latter has an excellent anti-fogging property immediately after packaging. If an antifog agent is kneaded, the surface of the film may be corona treated to immediately provide an antifog effect, or if the film is blocked when the antifog agent is applied, the surface may be treated with a sliding powder. good.
【０００９】本発明において、エタノールを包装体中に
導入する方法としては、包装直前に青果物に噴霧しても
良いし、青果物とともにエタノール発生剤を同封しても
良いし、包装後に包装体内のガスを置換しても良く、本
発明の濃度条件に当てはまる手段であれば何ら差し支え
ない。エタノール濃度は、０．００１〜３％が良い。
０．００１％未満では青果物のカビや菌類の気中菌糸、
野菜の酵素的変色を防止できない。３％以上ではエタノ
ールのニオイが強すぎ開封時の異臭や、さらには青果物
そのものにもニオイが移り実用的でない。包装して４８
時間後のエタノール濃度は０．０１〜０．５％であるこ
とがより好ましい。本発明において、４８時間後の包装
体中の酸素濃度は０．５〜１０％、二酸化炭素濃度は１
０〜２５％が好ましい。酸素濃度０．５％未満では、青
果物が無酸素呼吸を起こし、アセトアルデヒドなどの刺
激臭を発生し、１０％以上では褐変、変色など青果物の
老化現象を抑えられないため好ましくない。また、包装
体中の二酸化炭素が１０％未満では、褐変、変色などの
老化現象を抑えられないし、２５％を超えると二酸化炭
素障害による異臭を引き起こすため好ましくない。袋全
体の重量減少は、０．５〜３％が好ましい。４８時間後
の重量減少が０．５％未満では結露が発生し、３％を超
えると青果物の水分が失われ萎れてしまう。ガス状態、
重量を４８時間後で規定しているのは、包装直後では袋
内のガス状態の変動が激しく安定した状態は４８時間後
が適当であるためである。In the present invention, as a method of introducing ethanol into the package, the fruits and vegetables may be sprayed immediately before the packaging, an ethanol generating agent may be enclosed together with the fruits and vegetables, or the gas in the package after packaging. May be replaced, and any means that meets the concentration conditions of the present invention may be used. The ethanol concentration is preferably 0.001 to 3%.
If it is less than 0.001%, molds of fruits and vegetables and aerial mycelia of fungi,
Cannot prevent enzymatic discoloration of vegetables. If it is more than 3%, the odor of ethanol is too strong, and the smell is unpleasant when opened, and the odor is transferred to the fruits and vegetables themselves, which is not practical. Wrapped and 48
The ethanol concentration after the lapse of time is more preferably 0.01 to 0.5%. In the present invention, the oxygen concentration in the package after 48 hours is 0.5 to 10% and the carbon dioxide concentration is 1%.
0-25% is preferable. If the oxygen concentration is less than 0.5%, the fruits and vegetables cause anoxic breathing and generate an irritating odor such as acetaldehyde, and if it is 10% or more, it is not preferable because the aging phenomenon of the fruits and vegetables such as browning and discoloration cannot be suppressed. Further, if the carbon dioxide in the package is less than 10%, aging phenomena such as browning and discoloration cannot be suppressed, and if it exceeds 25%, unpleasant odor due to carbon dioxide damage is caused, which is not preferable. The weight reduction of the entire bag is preferably 0.5 to 3%. If the weight loss after 48 hours is less than 0.5%, dew condensation will occur, and if it exceeds 3%, the water content of fruits and vegetables will be lost and withered. Gas state,
The weight is specified after 48 hours, because it is appropriate that the gas state in the bag is fluctuating and stable immediately after packaging after 48 hours immediately after the packaging.
【００１０】包装体内のエタノール濃度を適切にコント
ロールするためには、包装体を構成する高分子フィルム
に設けられる微細孔又はキズの開孔面積が０．０６ｍｍ
2以下であることが好ましい。０．０６ｍｍ2より大きい
と通気性の調節が難しい。また高分子フィルムに設けら
れた微細孔又はキズは包装体に１個以上有することが好
ましい。本発明における包装体の形態は、密封してあれ
ばどんな形態でもよく、袋、トレー容器にフィルムをシ
ールするなどしても良い。本発明の包装体に適した青果
物としては、果実類、果菜類、根菜類、または菌茸類が
挙げられる。中でも、果実類としては、イチゴ、サクラ
ンボ、ミカン、レモン、ビワ、メロン、ブドウまたはバ
ナナなど、果菜類としては、ブロッコリー、アスパラガ
ス、オクラ、キュウリ、エダマメ、トマト、ミョウガ、
ナス、キヌサヤ、インゲン、ピーマン、ニンニク、栗、
キャベツまたはレタスなど、根菜類としては、ゴボウ、
蕪または山芋など、菌茸類としては、シイタケ、エノ
キ、シメジ、マツタケ、マイタケまたはエリンギなどが
本発明の包装体に適した青果物である。In order to properly control the ethanol concentration in the package, the open area of fine holes or scratches provided in the polymer film forming the package is 0.06 mm.
It is preferably 2 or less. If it is larger than 0.06 mm 2, it is difficult to adjust the air permeability. Further, it is preferable that the package has one or more fine holes or scratches formed in the polymer film. The form of the package in the present invention may be any form as long as it is hermetically sealed, and a bag, a tray container, or the like may be sealed with a film. Fruits and vegetables suitable for the package of the present invention include fruits, fruit vegetables, root vegetables, or fungi. Among them, as fruits, strawberries, cherries, tangerines, lemons, loquats, melons, grapes or bananas, and as fruits and vegetables, broccoli, asparagus, okra, cucumber, edamame, tomatoes, ginger,
Eggplant, quinusaya, green beans, peppers, garlic, chestnuts,
For root vegetables such as cabbage or lettuce, burdock,
Examples of fungi mushrooms such as turnips and yams include shiitake mushrooms, enoki mushrooms, shimeji mushrooms, matsutake mushrooms, maitake mushrooms, or eringi mushrooms, which are suitable fruits and vegetables for the package of the present invention.
【００１１】[0011]
【実施例】《実施例１》厚さ１５μｍの二軸延伸ナイロ
ンフィルム（ユニチカ製 エンブレム）で２２０×２２
０ｍｍの袋を作成し、開孔面積０．０１ｍｍ2の孔を４
個設けた。シメジ１００ｇとエタノール５％水溶１ｃｃ
を袋に入れ、密封包装し、１５℃で保存した。４８時間
後のエタノール濃度０．２％、酸素濃度１％、二酸化炭
素濃度２０％、包装体全体の重量減少は１％であった。
５日目にはフィルムの結露もなく、開封すると臭気も良
好で、カビも傘に気中菌糸も発生せずシメジの鮮度を保
っていた。EXAMPLES Example 1 220 × 22 biaxially oriented nylon film (Unitika emblem) with a thickness of 15 μm
Create a bag of 0 mm and make 4 holes with an opening area of 0.01 mm 2.
I provided one. Shimeji 100g and ethanol 5% water soluble 1cc
Was placed in a bag, sealed, and stored at 15 ° C. After 48 hours, the concentration of ethanol was 0.2%, the concentration of oxygen was 1%, the concentration of carbon dioxide was 20%, and the weight loss of the entire package was 1%.
On the 5th day, there was no dew condensation on the film, the odor was good when opened, and the freshness of shimeji was maintained without mold or aerial hyphae on the umbrella.
【００１２】《比較例１》実施例１と同様の袋に、同様
の孔を１０個設けた。シメジ１００ｇとエタノール２０
％水溶液５ｃｃを袋に入れ、密封包装し、１５℃で保存
した。４８時間後のガス濃度は、エタノール４％、酸素
１％、二酸化炭素２２％、包装体全体の重量減少は１％
であった。５日目にはフィルム結露は無かったが、開封
するとシメジが黒変しエタノールによる刺激臭が発生し
ていた。Comparative Example 1 A bag similar to that of Example 1 was provided with ten similar holes. Shimeji 100g and ethanol 20
% Aqueous solution 5 cc was put in a bag, hermetically sealed and stored at 15 ° C. After 48 hours, the gas concentration is 4% for ethanol, 1% for oxygen, 22% for carbon dioxide, and the weight loss of the entire package is 1%.
Met. There was no film condensation on the 5th day, but when opened, the shimeji mushroom turned black and an irritating odor was generated by ethanol.
【００１３】《比較例２》実施例１と同様の袋に、開孔
面積０．０７ｍｍ2の孔を２個設けた。シメジ１００ｇ
を袋に入れ、密封包装し、１５℃で保存した。４８時間
後のガス濃度は、エタノール０％、酸素１０％、二酸化
炭素１１％であった。５日目には結露はしていなかった
が、開封するとシメジにカビと傘に気中菌糸が発生して
いた。Comparative Example 2 The same bag as in Example 1 was provided with two holes each having an opening area of 0.07 mm 2 . Shimeji 100g
Was placed in a bag, sealed, and stored at 15 ° C. The gas concentration after 48 hours was 0% for ethanol, 10% for oxygen, and 11% for carbon dioxide. No condensation was formed on the 5th day, but when opened, mold was found on shimeji mushrooms and aerial hyphae were found on the umbrella.
【００１４】《比較例３》厚さ３０μmの二軸延伸ポリ
プロピレンフィルムで２２０×２２０ｍｍの袋を作成
し、開孔面積０．０１ｍｍ2の孔を４個設けた。シメジ
１００ｇとエタノール５％水溶液１ｃｃを袋に入れ、密
封包装し、１５℃で保存した。４８時間後のガス濃度
は、エタノール０．２％、酸素１％、二酸化炭素１９％
であった。５日目にはフィルムが結露していて中身が見
えなかった。開封すると臭気は良好で、カビも傘に気中
菌糸も発生していなかった。Comparative Example 3 A bag of 220 × 220 mm was prepared from a biaxially oriented polypropylene film having a thickness of 30 μm, and four holes having an opening area of 0.01 mm 2 were provided. 100 g of shimeji mushroom and 1 cc of 5% ethanol aqueous solution were put in a bag, sealed and stored at 15 ° C. Gas concentration after 48 hours is 0.2% ethanol, 1% oxygen, 19% carbon dioxide.
Met. On the 5th day, the film was condensed and the contents could not be seen. When opened, the odor was good, and neither mold nor aerial hyphae were found on the umbrella.
【００１５】《比較例４》実施例１と同様の袋に、孔を
設けなかった。シメジ１００ｇとエタノール５％水溶液
１ｃｃを袋に入れ、密封包装し、１５℃で保存した。４
８時間後のガス濃度は、エタノール０．４％、酸素０
％、二酸化炭素２２％、包装体全体の重量減少は１％で
あった。５日目にはフィルム結露が無く開封するとカビ
も傘の気中菌糸も発生していなかったが嫌気による刺激
臭が発生しており、シメジも変な臭いがした。Comparative Example 4 The same bag as in Example 1 was not provided with holes. 100 g of shimeji mushroom and 1 cc of 5% ethanol aqueous solution were put in a bag, sealed and stored at 15 ° C. Four
The gas concentration after 8 hours was 0.4% for ethanol and 0 for oxygen.
%, Carbon dioxide 22%, and weight loss of the entire package was 1%. On the 5th day, when the film was opened without dew condensation, neither mold nor aerial hyphae of the umbrella was generated, but irritating odor was generated due to anaerobic odor and shimeji mushroom had a strange odor.
【００１６】《比較例５》比較例３と同様の袋に、開孔
面積２０ｍｍ2の孔を１４個設けた。シメジ１００ｇと
エタノール５％水溶液１ｃｃを袋に入れ、密封包装し、
１５℃で保存した。４８時間後のガス濃度は、エタノー
ル０％、酸素２１％、二酸化炭素０％、包装体全体の重
量減少は４％であった。５日目にはフィルムの結露はな
かったが、開封すると、シメジが極度に萎れていた。Comparative Example 5 A bag similar to Comparative Example 3 was provided with 14 holes each having an opening area of 20 mm 2 . Put 100 g of shimeji mushroom and 1 cc of 5% ethanol solution in a bag, and seal and package.
Stored at 15 ° C. The gas concentration after 48 hours was 0% for ethanol, 21% for oxygen, 0% for carbon dioxide, and the weight loss of the entire package was 4%. Although there was no dew condensation on the film on the 5th day, the shimeji mushrooms were extremely wilted when opened.
【００１７】《実施例２》厚さ１５μｍの二軸延伸ナイ
ロンフィルム（ユニチカ製 エンブレム）で１９０×３
００ｍｍの袋を作成し、開孔面積０．０３ｍｍ2の孔を
１２個設けた。バナナ４００ｇにエタノール濃度４％水
溶液１ｃｃ噴霧したのち、密封包装し、１５℃で保存し
た。４８時間後のガス濃度は、エタノール０．０３％、
酸素濃度３％、二酸化炭素１７％、包装体全体の重量減
少は２％であった。５日目には結露が無く開封すると、
カビの発生もなく、臭気も発生せずバナナの鮮度を保っ
ていた。Example 2 190 × 3 biaxially stretched nylon film (Emblem made by Unitika) having a thickness of 15 μm
A bag of 00 mm was prepared, and 12 holes having an opening area of 0.03 mm 2 were provided. 400 g of banana was sprayed with 1 cc of an aqueous solution of 4% ethanol, sealed, packaged and stored at 15 ° C. After 48 hours, the gas concentration was 0.03% ethanol,
The oxygen concentration was 3%, carbon dioxide was 17%, and the weight loss of the entire package was 2%. On the 5th day, if there is no dew condensation and it is opened,
There was no mold, no odor, and the bananas were fresh.
【００１８】《比較例６》実施例２と同様の袋を作成
し、開孔面積０．０９ｍｍ2の孔を１０個設けた。バナ
ナ４００ｇにエタノール濃度４％水溶液２ｃｃ噴霧した
のち、密封包装し、２０℃で保存した。４８時間後のガ
ス濃度は、エタノール０．０１％、酸素濃度８％、二酸
化炭素１２％、包装体全体の重量減少は２％であった。
５日目には結露が無かったが、開封すると、バナナの皮
が黒く変色していた。Comparative Example 6 A bag similar to that of Example 2 was prepared, and 10 holes having an opening area of 0.09 mm 2 were provided. After spraying 2 cc of an aqueous solution of 4% ethanol concentration on 400 g of banana, the banana was hermetically packed and stored at 20 ° C. The gas concentration after 48 hours was 0.01% of ethanol, 8% of oxygen concentration, 12% of carbon dioxide, and the weight loss of the entire package was 2%.
There was no condensation on the 5th day, but when opened, the banana skin turned black.
【００１９】《比較例７》実施例２と同様の袋を作成
し、開孔面積０．０３ｍｍ2の孔を１２個設けた。バナ
ナ４００ｇを密封包装し、エタノールは噴霧せず１５℃
で保存した。４８時間後のガス濃度は、エタノール０
％、酸素濃度４％、二酸化炭素１６％であった。５日目
には結露が無かったが開封すると、果頂部でカビが発生
していた。Comparative Example 7 A bag similar to that of Example 2 was prepared, and 12 holes having an opening area of 0.03 mm 2 were provided. 400g of bananas are hermetically packed and ethanol is not sprayed at 15 ℃
Saved in. The gas concentration after 48 hours is 0 ethanol.
%, Oxygen concentration 4%, carbon dioxide 16%. There was no dew condensation on the 5th day, but when opened, mold was found on the apex.
【００２０】《比較例８》比較例３と同様の袋を作成
し、開孔面積０．０２ｍｍ2の孔を１５個設けた。バナ
ナ４００ｇにエタール２０％水溶液５ｃｃを噴霧したの
ち、密封包装し、１５℃で保存した。４８時間後のガス
濃度は、エタノール４％、酸素濃度２％、二酸化炭素２
０％であった。５日目には結露が発生しており、開封す
ると、カビも発生しておらず色も良好であったが、エタ
ノールによる刺激臭が発生していた。Comparative Example 8 A bag similar to Comparative Example 3 was prepared, and 15 holes having an opening area of 0.02 mm 2 were provided. After spraying 400 gram of banana with 5 cc of 20% aqueous solution of Etal, it was sealed and stored at 15 ° C. After 48 hours, the gas concentration was 4% for ethanol, 2% for oxygen and 2 for carbon dioxide.
It was 0%. Condensation had occurred on the 5th day, and when opened, no mold was generated and the color was good, but a pungent odor due to ethanol was generated.
【００２１】[0021]
【発明の効果】本発明によれば、従来になかったカビも
変色もフィルムの結露も発生せず、臭気も良好な鮮度の
良い青果物を供給できる。EFFECTS OF THE INVENTION According to the present invention, it is possible to supply fresh fruits and vegetables which are free from mold, discoloration, and dew condensation on the film, and which have a good odor and are fresh.
Claims (11)
フィルムに青果物を入れて保存する包装体において、密
封した包装体内のエタノール濃度が０．００１〜３％で
あることを特徴とする青果物の鮮度保持包装体。1. A package for storing fruits and vegetables in a polymer film having air permeability and water vapor permeability for storage, wherein the ethanol concentration in the sealed package is 0.001 to 3%. Freshness preservation package.
2以下の微細孔及び／又はキズを設けられた高分子フィ
ルムであり、包装体に１個以上の微細孔及び／又はキズ
を有する請求項１記載の青果物の鮮度保持包装体。2. The polymer film has an opening area of 0.06 mm.
The freshness-maintaining package for fruits and vegetables according to claim 1, which is a polymer film provided with 2 or less fine pores and / or scratches, and has one or more fine pores and / or scratches in the package.
フィルムが、ナイロン単層フィルム、ナイロンとポリエ
チレンとの多層フィルム、ナイロンとエチレン−酢酸ビ
ニル共重合体との多層フィルム、ナイロンとポリエチレ
ン及びエチレン−酢酸ビニル共重合体を混合した樹脂と
の多層フィルム、又はナイロンとエチレンビニルアルコ
ール共重合体との多層フィルムで厚さが１０〜４０μm
である請求項１又は２記載の青果物の鮮度保持包装体。3. A polymer film having air permeability and water vapor permeability is a nylon single layer film, a multilayer film of nylon and polyethylene, a multilayer film of nylon and ethylene-vinyl acetate copolymer, nylon, polyethylene and ethylene. -Multilayer film with resin mixed with vinyl acetate copolymer, or multilayer film of nylon and ethylene vinyl alcohol copolymer with thickness of 10-40 μm
The freshness keeping package for fruits and vegetables according to claim 1 or 2.
に、紙にポリエチレンを積層した材料、紙にエチレン−
酢酸ビニル共重合体を積層した材料及び紙にポリエチレ
ンとエチレン−酢酸ビニル共重合体とを混合した樹脂を
積層した材料のうち少なくとも一つを組合せて使用する
請求項１、２又は３記載の青果物の鮮度保持包装体。4. A material obtained by laminating polyethylene on paper on one surface or a part of a multilayer film package, and ethylene on paper.
The fruits and vegetables according to claim 1, 2 or 3, which are used in combination with at least one of a material in which a vinyl acetate copolymer is laminated and a material in which a resin obtained by mixing polyethylene and an ethylene-vinyl acetate copolymer is laminated on paper. Freshness preservation package.
き４８時間後の包装体内の酸素濃度が０．５〜１０％、
かつ二酸化炭素濃度が１０〜２５％、かつエタノール濃
度が０．００１〜３％、包装体全体の重量減少が０．５
〜３％である請求項１、２、３又は４記載の青果物の鮮
度保持包装体。5. The oxygen concentration in the package after 48 hours when the fruits and vegetables are sealed with a polymer film is 0.5 to 10%,
Also, the carbon dioxide concentration is 10 to 25%, the ethanol concentration is 0.001 to 3%, and the weight loss of the entire package is 0.5.
The freshness-preserving package for fruits and vegetables according to claim 1, 2, 3 or 4, which is -3%.
０．０５〜０．５％である請求項１〜５のいずれか１項
に記載の青果物の鮮度保持包装体。6. The freshness-keeping package for fruits and vegetables according to any one of claims 1 to 5, wherein the sealed package has an ethanol concentration of 0.05 to 0.5%.
たは菌茸類である請求項１〜６のいずれか１項に記載の
青果物の鮮度保持包装体。7. The freshness-maintaining package for fruits and vegetables according to claim 1, wherein the fruits and vegetables are fruits, fruit vegetables, root vegetables, or fungi.
ン、レモン、ビワ、メロン、ブドウまたはバナナである
請求項７記載の青果物の鮮度保持包装体。8. The freshness-keeping package for fruits and vegetables according to claim 7, wherein the fruit is strawberry, cherry, orange, lemon, loquat, melon, grape or banana.
ス、オクラ、キュウリ、エダマメ、トマト、ミョウガ、
ナス、キヌサヤ、インゲン、ピーマン、ニンニク、栗、
キャベツまたはレタスである請求項７記載の青果物の鮮
度保持包装体。9. Fruits and vegetables are broccoli, asparagus, okra, cucumber, green soybeans, tomatoes, ginger,
Eggplant, quinusaya, green beans, peppers, garlic, chestnuts,
The freshness-keeping package for fruits and vegetables according to claim 7, which is cabbage or lettuce.
る請求項７記載の青果物の鮮度保持包装体。10. The freshness-keeping package for fruits and vegetables according to claim 7, wherein the root vegetables are burdock roots, turnips or yams.
ジ、マツタケ、マイタケまたはエリンギである請求項７
記載の青果物の鮮度保持包装体。11. The fungus mushroom is shiitake mushroom, enoki mushroom, shimeji mushroom, matsutake mushroom, maitake mushroom, or eryngii mushroom.
A freshness-preserving package for vegetables and fruits as described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002090899A JP2003284487A (en) | 2002-03-28 | 2002-03-28 | Freshness retaining package for vegetable and fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002090899A JP2003284487A (en) | 2002-03-28 | 2002-03-28 | Freshness retaining package for vegetable and fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003284487A true JP2003284487A (en) | 2003-10-07 |
Family
ID=29236124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002090899A Pending JP2003284487A (en) | 2002-03-28 | 2002-03-28 | Freshness retaining package for vegetable and fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003284487A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321576C (en) * | 2004-11-16 | 2007-06-20 | 赵国强 | Chestnut permanent storage method |
| JP2009077650A (en) * | 2007-09-26 | 2009-04-16 | Q P Corp | Method for producing packaged sterilized vegetable |
| CN101904348A (en) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| JP2016123387A (en) * | 2015-01-08 | 2016-07-11 | 国立大学法人 東京大学 | Method for increasing sulforaphane contained in vegetable of brassicaceae group |
| WO2018210955A1 (en) | 2017-05-16 | 2018-11-22 | Cryovac, Inc. | New packaging method for fruits and vegetables |
| CN112514987A (en) * | 2020-12-15 | 2021-03-19 | 淮阴工学院 | Moisture-proof and oxidation-proof edible coating film for dried fruits and preparation method and application thereof |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5813346A (en) * | 1981-07-11 | 1983-01-25 | Furointo Sangyo Kk | Preservation of vegetables and fruits, and packing material for them |
| JPS62107745A (en) * | 1985-11-01 | 1987-05-19 | Motoo Kira | Aseptic packaging of mustard lotus root |
| JPS63119647A (en) * | 1986-07-08 | 1988-05-24 | Toyobo Co Ltd | Packaging bag for vegetable and fruit having vigorous physiological action |
| JPH01305043A (en) * | 1988-06-02 | 1989-12-08 | Yoshimasa Yokoyama | Alcohol having suppressed evaporation tendency |
| JPH05168400A (en) * | 1991-12-26 | 1993-07-02 | Sumitomo Bakelite Co Ltd | Packaging material containing vegetable or fruit |
| JPH05254570A (en) * | 1992-03-13 | 1993-10-05 | Showa Denko Kk | Multi-layer packaging film, packaging material and method to retain freshness of fruit and vegetables |
| JPH06199385A (en) * | 1992-10-21 | 1994-07-19 | Sumitomo Bakelite Co Ltd | Preservative bag for fruit and vegetable |
| JPH07125762A (en) * | 1993-10-28 | 1995-05-16 | Japan Tobacco Inc | Preservative transportation sheet |
| JPH07215385A (en) * | 1994-01-27 | 1995-08-15 | Mitsubishi Chem Corp | Mushroom package |
| JPH0928175A (en) * | 1995-07-18 | 1997-02-04 | Seiwa Kasei Kk | Yellowing prevention of broccoli |
| JPH1156320A (en) * | 1997-08-27 | 1999-03-02 | Freunt Ind Co Ltd | Inhibition of proliferation of lactobacillus in food and lactobacillus proliferation-inhibited food obtained by the method |
| JP2003250443A (en) * | 2002-03-05 | 2003-09-09 | Sumitomo Bakelite Co Ltd | Freshness-retaining package for fruit/vegetable |
-
2002
- 2002-03-28 JP JP2002090899A patent/JP2003284487A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5813346A (en) * | 1981-07-11 | 1983-01-25 | Furointo Sangyo Kk | Preservation of vegetables and fruits, and packing material for them |
| JPS62107745A (en) * | 1985-11-01 | 1987-05-19 | Motoo Kira | Aseptic packaging of mustard lotus root |
| JPS63119647A (en) * | 1986-07-08 | 1988-05-24 | Toyobo Co Ltd | Packaging bag for vegetable and fruit having vigorous physiological action |
| JPH01305043A (en) * | 1988-06-02 | 1989-12-08 | Yoshimasa Yokoyama | Alcohol having suppressed evaporation tendency |
| JPH05168400A (en) * | 1991-12-26 | 1993-07-02 | Sumitomo Bakelite Co Ltd | Packaging material containing vegetable or fruit |
| JPH05254570A (en) * | 1992-03-13 | 1993-10-05 | Showa Denko Kk | Multi-layer packaging film, packaging material and method to retain freshness of fruit and vegetables |
| JPH06199385A (en) * | 1992-10-21 | 1994-07-19 | Sumitomo Bakelite Co Ltd | Preservative bag for fruit and vegetable |
| JPH07125762A (en) * | 1993-10-28 | 1995-05-16 | Japan Tobacco Inc | Preservative transportation sheet |
| JPH07215385A (en) * | 1994-01-27 | 1995-08-15 | Mitsubishi Chem Corp | Mushroom package |
| JPH0928175A (en) * | 1995-07-18 | 1997-02-04 | Seiwa Kasei Kk | Yellowing prevention of broccoli |
| JPH1156320A (en) * | 1997-08-27 | 1999-03-02 | Freunt Ind Co Ltd | Inhibition of proliferation of lactobacillus in food and lactobacillus proliferation-inhibited food obtained by the method |
| JP2003250443A (en) * | 2002-03-05 | 2003-09-09 | Sumitomo Bakelite Co Ltd | Freshness-retaining package for fruit/vegetable |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321576C (en) * | 2004-11-16 | 2007-06-20 | 赵国强 | Chestnut permanent storage method |
| JP2009077650A (en) * | 2007-09-26 | 2009-04-16 | Q P Corp | Method for producing packaged sterilized vegetable |
| CN101904348A (en) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| CN101904348B (en) * | 2010-07-29 | 2012-07-11 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| JP2016123387A (en) * | 2015-01-08 | 2016-07-11 | 国立大学法人 東京大学 | Method for increasing sulforaphane contained in vegetable of brassicaceae group |
| WO2018210955A1 (en) | 2017-05-16 | 2018-11-22 | Cryovac, Inc. | New packaging method for fruits and vegetables |
| US11485120B2 (en) | 2017-05-16 | 2022-11-01 | Cryovac, Llc | Packaging method for fruits and vegetables |
| CN112514987A (en) * | 2020-12-15 | 2021-03-19 | 淮阴工学院 | Moisture-proof and oxidation-proof edible coating film for dried fruits and preparation method and application thereof |
| CN112514987B (en) * | 2020-12-15 | 2022-03-11 | 淮阴工学院 | Moisture-proof and oxidation-proof edible coating film for dried fruits and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4943440A (en) | Controlled atmosphere cut vegetable produce package and method | |
| ES2412391T3 (en) | Vessel for breathing product | |
| Mangaraj et al. | Modified atmosphere packaging of fruits and vegetables for extending shelf-life-A review | |
| JP4553148B2 (en) | Method for producing freshness-maintaining packaging | |
| JP2006204194A (en) | Green soybean-containing packaged body | |
| JP2010228806A (en) | Fruit and vegetable freshness maintaining packaging bag, and method for maintaining freshness of fruit and vegetable using the same | |
| JP2003284487A (en) | Freshness retaining package for vegetable and fruit | |
| JP4183563B2 (en) | Packaging bag for fruits and vegetables and package using the same | |
| JPS6094056A (en) | Bag for preserving broccoli sprouts | |
| JP3822119B2 (en) | Packaging for freshness of fruits and vegetables | |
| JP2008173012A (en) | Strawberry-containing package | |
| Ayhan | Effect of packaging on the quality and shelf-life of minimally processed/ready to eat foods | |
| JP4152212B2 (en) | Cut cabbage packaging | |
| JP2006008251A (en) | Bag and package for maintenance of freshness | |
| JP3853217B2 (en) | Freshness preservation packaging method of fruits and vegetables | |
| WO2020080541A1 (en) | Freshness-preserving film and freshness-preserving container | |
| JP2002037347A (en) | Freshness keeping package for shimeji mushroom | |
| JP3117556B2 (en) | Edamame package | |
| JP2012144278A (en) | Packing bag for fruit and vegetable, and fruit and vegetable packing body | |
| JPS6112246A (en) | Method for packaging vegetable and fruit | |
| WO1999025625A1 (en) | Odour-proof package | |
| Kumar et al. | Active and Passive Modified Atmosphere Packaging: Recent Advances | |
| WO2020080542A1 (en) | Freshness-retaining film and freshness-retaining container | |
| JP2000335670A (en) | Package for retaining freshness of vegetable and fruit | |
| JP2001149004A (en) | Package for keeping freshness of vegetable and fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20041027 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20050530 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060221 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20060620 |