JP2003321069A - Packaging body for cherry - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaging body for holding freshness of cherries which can keep appearance of the packaging body beautiful and can prevent the cherries from splitting, decaying and generating of mold caused by excess water content in the packaging body, by preventing waterdrops from adhering on the inner face of a film and the surfaces of the cherries, hardly generates withering and wetting of the cherries, and exhibits good preservation of the cherries. <P>SOLUTION: The packaging body for the cherries has an oxygen permeability rate of 0.71-2.86 g/100 g 24 hr atm, a carbon dioxide permeability rate of 0.98-3.93 g/100 g 24 hr atm, a steam permeability rate of 0.05-2.45 g/100 g 24 hr atm, a relation of 0.04 ≤ the steam permeability rate (g/100 g 24 hr atm)/the carbon dioxide permeability rate (g/100 g 24 hr atm)≤0.41, an oxygen concentration in the packaging body of 6-13%, and a carbon dioxide concentration in the packaging body of 8-15%. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for maintaining the freshness of cherries.

[0002]

2. Description of the Related Art Cherry is rapidly deteriorated after harvest. The quality of cherries may be deteriorated, such as swelling, wilting of patterns and fruits, mold, and deterioration of taste. Since cherries are often distributed and sold at room temperature, the shelf life of the cherries is usually 1 to 2 days, and it is desired to extend the shelf life. Recently MA (Mod
A freshness-maintaining material for fruits and vegetables having the effect of ified atmosphere 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%), and in an environment with a high carbon dioxide concentration, respiration is suppressed and freshness is maintained. It is known that the MA packaging is to hermetically package fruits and vegetables, and to maintain a low oxygen and high carbon dioxide state in the packaging body by balancing the breathing amount of the fruits and vegetables and the gas permeation amount of the packaging body. However, if the inside of the package is in an environment of excessively low oxygen and high carbon dioxide, the fruits and vegetables cause respiratory disorders and the deterioration of the fruits and vegetables is accelerated. On the contrary, when the oxygen concentration is too high or the carbon dioxide concentration is too low, the respiratory depression effect is weak and a sufficient freshness keeping effect cannot be obtained. In addition, if excessive moisture accumulates in the package, the cherries easily crack and decay, which promotes the reproduction of mold. On the other hand, if the water vapor transmission rate of the package is too high, wilting and swelling are likely to occur.

As for cherries, since moisture is not retained in food packs, trays, cardboard boxes and the like which are commonly used at present, dew condensation in the package and wetting of the cherries are unlikely to occur, but conversely moisture permeability is good. Since it is too much, the cherries are prone to wilting and swelling. Naturally, since the air permeability is also good, the inside of the package becomes almost the same as the atmospheric composition, and the quality of the cherries cannot be maintained for a long time. Although it can be seen that a Styrofoam container is used for the purpose of keeping cold, in this case, oxygen, carbon dioxide, and water vapor cannot pass through the container, and carbon dioxide and water are excessive in the container, oxygen is insufficient, and cherries Quality is reduced. That is, it is extremely important to provide the package with appropriate gas permeability and moisture permeability, but a packaging material that satisfies all of these conditions is
Not yet developed.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to prevent the adhesion of water droplets to the inner surface of the film and the surface of the cherries, so that the appearance of the packaging is beautiful and the excess moisture in the packaging causes cherries. It is an object of the present invention to provide a package for keeping the freshness of cherries, which can prevent fruit cracking, spoilage and mold, and is resistant to wilting, swelling and the like and has good storability.

[0005]

That is, the present invention is as follows.
(1) Oxygen permeation rate is 0.71 to 2.86g / 100g ・ 24hr ・
atm, carbon dioxide permeation rate 0.98-3.93g / 100g
24hr ・ atm, water vapor transmission rate of 0.05-2.45g / 100g
・ 24hr ・ atm, 0.04 ≦ water vapor transmission rate (g / 100g
・ 24hr ・ atm) / carbon dioxide permeation rate (g / 100g ・ 24hr ・ a
tm) ≤ 0.41 and the oxygen concentration in the package is 6 to
It is a package of cherries having 13% and a carbon dioxide concentration of 8 to 15%. Also, 25 g / m ^{2 on} one side of the package
At least one of the above-mentioned paper and polyethylene, paper and ethylene-vinyl acetate copolymer, or paper and a mixed resin of polyethylene and ethylene-vinyl acetate copolymer, which are laminated, is used and has an oxygen transmission rate of 0. 71-2.86g / 100g ・ 2
4hr ・ atm, carbon dioxide permeation rate 0.98-3.93g / 1
00g ・ 24hr ・ atm, water vapor transmission rate is 0.05-2.45g /
100g ・ 24hr ・ atm, 0.04 ≦ water vapor transmission rate (g / 1
00g ・ 24hr ・ atm) / Carbon dioxide permeation rate (g / 100g ・ 24hr)
-Atm) ≤ 0.41, and the package of cherries has an oxygen concentration in the package of 6 to 13% and a carbon dioxide concentration of 8 to 15%. As a more preferable form, a part or all of the package is a single layer film of nylon, polystyrene, polyethylene or polypropylene, a multilayer film of nylon or polystyrene and an ethylene-vinyl acetate copolymer, nylon or polystyrene,
And a multilayer film of a resin obtained by mixing ethylene-polyethylene and a vinyl acetate copolymer, a multilayer film of nylon or polystyrene and an ethylene vinyl alcohol copolymer, a multilayer film of polyethylene terephthalate and polyethylene, a multilayer of polypropylene and polyethylene A package for cherries comprising at least one selected from a film and a biodegradable film. Furthermore, 9 ≦ projected area of the bottom inside the package (cm
² ) ≤ 486, ² ≤ internal height (cm) ≤ 15 of the package, and is a package of cherries which is independent by itself. Further, the bottom of the package is a raised bottom, and the opening area of one opening is 7.
1 to 500 per 100 g of cherries have at least one kind of fine holes of 9 × 10 ^{−5 to} 7.1 × 10 ⁻² mm ² , through or non-penetration scratches, or cracks. The innermost layer is coated or kneaded for anti-fog treatment, and a zipper-type opening / closing component is added to the package, and the package is sealed with a zipper and the sealed package has a maximum internal volume of 60% or more. The space is filled with cherries and gas, and the volume of gas is 40-80.
%, And the cherry is a package of cherries in which Sato Nishiki is used.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION
Synthetic resin film used for packaging to maintain freshness
Has a water vapor transmission rate of 3 on average over the entire effective area of the package.
~ 30g / m ²・ 24hr ・ atm (at 40 ℃ ・ 90% RH)
It is preferable. Cherries are spinach and komatsu
Packed with na, okra, broccoli, shiitake and shimeji
Condensation does not easily occur in the body, but the water vapor transmission rate is still
Below the lower limit, condensation will occur on the inner surface of the film and the fruit surface.
There is a possibility that cherries will crack, decay, and mold
May be easier to do. When the upper limit is exceeded, the axis
(Pattern) or withering may occur.

In the equilibrium state, the packaging bag must have an oxygen concentration of 6 to 12% and a carbon dioxide concentration of 8 to 15%. If the oxygen concentration is lower than 6% or the carbon dioxide concentration is higher than 15%, the cherries may suffer from oxygen deficiency or carbon dioxide gas damage, which may cause deterioration of quality due to accumulation of ethanol, taste and spoilage. 12%
If it is larger or if the carbon dioxide concentration is less than 8%,
This is because the respiration of cherries cannot be suppressed sufficiently, and it is not possible to prevent looseness and discoloration of the shaft.

In respiration of fruits and vegetables, oxygen consumption (mol) ≈carbon dioxide emission (mol) ≈water emission (mol) unless there is any abnormality. Therefore, in order to maintain the quality of fruits and vegetables in the package of the present invention, it is necessary to permeate the carbon dioxide and water permeation in a well-balanced manner in consideration of carbon dioxide and water emissions, and the conditions are as follows. is there. Regarding the individual conditions of oxygen, carbon dioxide, and water vapor, the oxygen permeation rate (per 100 g of cherries) is 0.71 to 2.8.
If the amount is 6 g / 100 g · 24 hr · atm, and the amount is less than the lower limit, cherries perform anaerobic respiration, causing offensive odor and taste, and if the amount exceeds the upper limit, the respiratory depression effect is insufficient and bleeding cannot be prevented. Also, the carbon dioxide permeation rate (per 100 g of cherries) is less than 0.98 to 3.93 g / 100 g · 24 hr · atm. Below the lower limit, yellowing of the handle is likely to occur, and above the upper limit, carbon dioxide is added to the cherries. Disorders may occur, causing offensive odors and decay. Water vapor transmission rate (cherry 100
(per g) is 0.05-2.45g / 100g ・ 24hr ・ atm. Below the lower limit, the fruits will get wet and cause fruit cracking and mold, and above the upper limit, the patterns and fruits tend to wilt and the freshness is maintained. It will be difficult. However, water vapor transmission rate (g / 100g / 24hr
・ Atm) / carbon dioxide permeation rate (g / 100g ・ 24hr ・ atm) ＞
With 0.41 or water vapor permeation rate (g / 100g · 24hr · atm) / carbon dioxide permeation rate (g / 100g · 24hr · atm) <0.04, even if the above individual conditions are satisfied, oxygen and carbon dioxide The balance between the permeation rate and the moisture permeation rate is poor, and the freshness preservation effect is weakened.

The synthetic resin film used in the present invention has a water vapor transmission rate of 2.5 to 30 g / m ² · 24 hr · at.
It is not particularly limited as long as it is m (at 40 ° C / 90% RH), for example, a single layer film of nylon, polystyrene, polyethylene or polypropylene,
Multi-layer film of nylon or polystyrene and ethylene-vinyl acetate copolymer, multi-layer film of nylon or polystyrene and resin mixed with ethylene-polyethylene and vinyl acetate copolymer, multi-layer film of nylon or polystyrene and ethylene-vinyl alcohol copolymer , A polyethylene terephthalate / polyethylene multilayer film, a polypropylene / polyethylene multilayer film, a biodegradable film such as polylactic acid, and polymethylpentene are considered. When the condition of the water vapor permeability is not satisfied by itself, it is possible to adjust by the combination of these and the thickness of the film.

The thickness (excluding paper) of the film used in the present invention is preferably 10 to 60 μm. If the thickness exceeds 60 μm, the cost may increase and the practicality may be lost. If the thickness is less than 10 μm, the strength may be weak and the packaging material may not be usable. These films may be stretched, or may be stretched and laminated. By carrying out the stretching treatment, the rigidity of the film becomes strong, and it becomes difficult for fine wrinkles to enter, so that the appearance as a product is kept good. Moreover, you may print on these films.

In order to control the permeation rates of oxygen and carbon dioxide of the package, the opening area of one opening is 7.9 × 10 ^{−5 to} 7.1 × on the whole surface or a part of the synthetic resin film used. 1
0 ^-2 mm ² in which micropores penetrating or non-penetrating wounds,
Alternatively, one or more kinds of cracks may be provided in the range of 1 to 500 per 100 g of cherries. If the opening area of the fine pores is less than 7.9 × 10 ^−5, it is difficult to process.
If it is larger than 1 × 10 ^-2 mm ² , the number of pores is small and it becomes difficult to adjust the gas permeation amount, and the pores become clearly visible to the naked eye, which impairs the aesthetics. In addition, if the number of processing is too large, the transparency of the film is impaired, so that the number of fine holes is 5
No more than 00. This method is particularly effective when the oxygen and carbon dioxide transmission amounts of the package are insufficient and the oxygen concentration in the package is less than 6% or the carbon dioxide concentration exceeds 15%. When a multi-layer film is used, these processes may be performed before laminating the films or after laminating. Considering the workability, the accuracy of adjusting the amount of oxygen permeation, the appearance of the package, and the like, scratches, cracks, and fine holes penetrating the film are preferable to non-penetration scratches and cracks.

One side of the packaging bag is laminated with 25 g / m ² or more of paper and polyethylene, paper and ethylene-vinyl acetate copolymer, or paper, polyethylene and ethylene-vinyl acetate copolymer resin. By using at least one of the above materials, it is possible to obtain a wrapping body having a good shape-retaining property and a strong shape without using a tray or the like, and it is good in appearance. 25 pieces of paper
If it is less than g / m ² , wrinkles easily occur. Also, 200g of paper
If it exceeds / m ² , in the case of a bag, the stiffness of the paper may be too strong and it may be difficult to handle. In particular, when 40 g / m ² or more of paper is used, the stability of the self-standing bag is good. 200 sheets of paper
Even if it exceeds g / m ² , it is possible to use the above resin as a tray coated on the inner surface and seal with a top seal. One side is for making the contents visible, and laminating the paper with the above resin is for heat sealing to facilitate bag making and sealing, and for oxygen and dioxide in the package. This is to control the permeability of carbon and water. Further, the paper may be colored such as yellow and black in addition to white, and characters and designs may be printed.

Although cherries are sometimes sold as gifts in units of 400 to 1000 g, they are mainly sold to consumers at about 200 g / pack, and in this case, they are not only kept fresh but also displayed in stores. Ease of appearance and appearance are important, and it is desirable that they have independence. 9 ≦ the projected area (cm ² ) of the bottom of the inside of the package ≦ 486 is 9>
The projected area (cm ² ) has poor stability during display, and the projected area (cm ² )> 486 is too large for consumer use. In addition, 2 ≦ height inside packaging body (cm) ≦ 1
5 is because it is not easy to put the cherries at 2> the height inside the package (cm), and at the height inside the package (cm)> 15, the cherries overlap too much during transportation. This is because it is easily damaged by its own weight during display, or the voids in the package become too large, which increases waste during transportation and display. In this case, the package should be a side gusset bag, bottom gusset bag, tetra pack, etc., a tray inside the bag, a top seal on the tray, and a paper or synthetic resin container such as polystyrene or polypropylene outside the bag. Any form may be used as long as the package as a whole has independence.

When the bottom of the package is made of a soft packaging material, it is preferably a raised bottom. This is because the packaging body has a cushioning property that protects the cherries from physical shock during transportation, boxing, display, or other work. The width of raising the bottom (distance between the bottom of the package and the table, etc.) should be such that the bottom does not touch the box when the package is placed on a box or display stand. During transportation, when loading and unloading Taking into consideration the vibration of 1), it is preferable to secure a raising width of about 2 to 20 mm. Further, in order to improve the appearance such as giving a sense of volume, a further increase may be provided.

Since cherries are easily damaged and have a large individual difference, some cherries may be damaged even when they are packed normally or during a short time during storage at home, during transportation, or during store display.
In such cases, if a resealable zipper is used for the package, only the damaged ones can be removed and then resealed, and the freshness of the remaining fruits can be maintained. In addition, in the production area, cherries are often harvested by the producers themselves and shipped to consumer packs. Even in this case, if a zipper is attached to the bag, the bag can be sealed without a heat sealing machine or a caulking device. As a method of sealing,
There are methods such as gluing, heat sealing, rubber band fastening, binding with a string, caulking with resin or metal, binding band, and clip.

In a sealed package, the maximum internal volume of 6
The space of 0% or more is filled with cherries and gas, and the volume of the gas is 40 to 80%, so that even if external pressure is applied to the package, the gas becomes a cushion and the package does not easily collapse. The cherries inside are also hard to damage. If the above conditions are not satisfied, pressure and shock from the outside will be easily transmitted to the cherry.

In addition to Sato Nishiki, there are red cherries for eating raw foods such as Benihide, Nanyo, Napoleon, Daisho Nishiki, Konatsu Nishiki, Masamitsu Nishiki, Tenka Nishiki, Beni Temari, Sluice, Hokumitsu, Jumbo Nishiki, Takasago, Dyna Bright, There are 50 to 60 kinds such as Javolai, Merton Glory, Jumbo Nishiki, Masamitsu Nishiki, Summit, Bing, Lamhart and Rainier, and the package of the present invention can be applied to any kind. Depending on the meat quality, these are divided into hard-fleshed Vigarow groups such as Hokumitsu and Kokanishiki, soft heart groups such as Benihide and Tenkanishiki, and Sato Nishiki located in the middle. Therefore, the package of the present invention is more effective for a variety of flesh such as Sato Nishiki with a slightly soft pulp and a variety of heart group.

The film used in the package of the present invention may be anti-fog treated. By applying anti-fog treatment, dew condensation is less noticeable and the appearance is improved. As a method for the antifogging treatment, an antifogging agent (surfactant) may be kneaded into the film in advance, or may be applied on 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. The antifogging agent used preferably has good antifogging properties at low temperatures (10 to 25 ° C.). Specifically, it is preferable that the fatty acid contains a saturated fatty acid having 8 to 12 carbon atoms or an unsaturated fatty acid having 16 to 20 carbon atoms and an ester surfactant of a polyhydric alcohol. Examples thereof include sorbitan monolaurate and diglycerin oleate.

When an antifogging agent is kneaded, the surface of the film may be subjected to corona treatment so that the antifogging effect can be promptly exhibited. In order to prevent blocking of the film which occurs when the antifogging agent is applied, slippage is prevented. An agent (ex. Trade name: Nikkarico) may be applied to the surface.

The package used in the present invention must be hermetically sealed in order to obtain the MA effect. Examples of the sealing method include, but are not particularly limited to, heat seal, adhesive tape, binding band, rubber band, caulking, gluing, back sealer, zipper, high frequency seal, and ultrasonic seal. The packaging form is not limited to a bag, and for example, a tray container may be top-sealed with the film according to the present invention, or a container such as a tray containing cherries and the container may be sealed by the above method. It can also be used as an MA cardboard box in which the packaging bag of the present invention is integrated with a cardboard box. Further, these seals may be partially processed so as to be easily opened.

[0021]

EXAMPLES Example 1 Water vapor transmission rate is 20 g / m ^2.
Of the biaxially stretched nylon film layer of 15 μm and the ethylene-vinyl acetate copolymer resin layer of vinyl acetate content of 15% by weight of 20 μm on the anti-fog-treated film with an oxygen transmission rate of 4.29 g / bag · 24 hr · atm Carbon dioxide permeation rate is 4.
Opening area 2.0 x 1 to be 46g / bag ・ 24hr ・ atm
0-3Mm ² holes 50 / opening the bag, 200 × 220
A mm bag was prepared, 250 g of cherries (Sato Nishiki) were put therein, and the bag was heat-sealed. This was stored at 25 ° C. for 5 days, and the oxygen concentration in the package, the carbon dioxide concentration and the quality of the cherries were evaluated. The number of repetitions was 5, and the same number was evaluated below. Oxygen transmission rate = 1.72 (g / 100g / 24hr.
atm), carbon dioxide overspeed = 1.78 (g / 100g ・ 24hr ・ a
tm), water vapor transmission rate = 0.70 (g / 100g ・ 24hr ・ at
m), water vapor permeation rate (g / 100g · 24hr · atm) / carbon dioxide permeation rate (g / 100g · 24hr · atm) = 0.39.
At this time, the oxygen concentration in the package in the equilibrium state is 8.6-
8.8%, carbon dioxide concentration was 12.7 to 13.0%, and the quality of the cherries was good even on the 5th day without any swelling, wilting, or discoloration of the shaft. Example 2 Water vapor transmission rate is 5 g / m ² , thickness 25 μm
The opening area is 2.0 so that the oxygen transmission rate is 4.29g / bag ・ 24hr ・ atm and the carbon dioxide transmission rate is 4.75g / bag ・ 24hr ・ atm. × 10 ^-3 mm ² holes 49 holes / 20 after opening the bag
Make a bag of 0 × 220mm and cherries (Sato Nishiki) 25
0 g was put and sealed by heat sealing. This was stored at 25 ° C. for 5 days, and the oxygen concentration in the package, the carbon dioxide concentration and the quality of the cherries were evaluated. Oxygen transmission rate = 1.72
(G / 100g ・ 24hr ・ atm), carbon dioxide overspeed = 1.90
(G / 100g ・ 24hr ・ atm), Water vapor transmission rate = 0.18 (g
/ 100g / 24hr ・ atm), water vapor transmission rate (g / 100g / 24hr ・
atm) / carbon dioxide permeation rate (g / 100g ・ 24hr ・ atm) ＝
It is 0.09. At this time, the oxygen concentration in the package in the equilibrium state is 7.9 to 8.5%, and the carbon dioxide concentration is 11.
It was 3 to 13.0%, and the quality of the cherries was good even on the 5th day. Example 3 Fine paper (white) 52 on one side and bottom of the package
30 μm of ethylene-vinyl acetate copolymer resin layer having a vinyl acetate content of 15% by weight is laminated on the inside of g / m ² , and the oxygen transmission rate is 3.43 g / bag · 24 hr · atm on the other side.
And 40 holes with an opening area of 2.0 × 10-3 mm ² so that the carbon dioxide permeation rate is 3.57 g / bag ・ 24 hr ・ atm /
EVA with a bag-opened biaxially stretched nylon film layer of 15 μm and an ethylene-vinyl acetate copolymer resin layer of 20 μm with a vinyl acetate content of 15% by weight attached to an anti-fogging film with a heat seal (5 mm width) A standing bag with a zipper (Fig. 1) was produced. 200 g of cherries (Napoleon) were put into this and stored at 25 ° C. for 5 days to confirm the quality of the cherries and to place them on a flat table to confirm the stability. At this time, the projected area of the bottom of the container (cm ² ) ≈112.5, the height of the container (c
m) ≒ 12, oxygen transmission rate = 1.72 (g / 100g · 24hr
・ Atm), carbon dioxide overspeed = 1.78 (g / 100g ・ 24hr)
・ Atm), water vapor transmission rate = 0.22 (g / 100g ・ 24hr ・ a
tm), water vapor permeation rate (g / 100g · 24hr · atm) / carbon dioxide permeation rate (g / 100g · 24hr · atm) = 0.12. At this time, the oxygen concentration in the package in the equilibrium state is 8.
1 to 8.5%, carbon dioxide concentration 11.2 to 12.0%
The quality of the cherries was good even on the 5th day.
In addition, the stability of the package was good and the appearance was good. << Example 4 >> The standing bag of Example 3 has a lifting width of 5
It is a raised bottom of mm. 2 cherries in this bag
00 g was packed and dropped from a height of 30 cm so as to land on the horizontal surface from the bottom surface. At this time, as a result of evaluating the quality of the cherries after dropping, no physical damage such as hitting the cherries occurred. Example 5 17 holes with an opening area of 2.0 × 10 −3 mm ² so that the oxygen permeation rate is 3.43 g / bag · 24 hr · atm and the carbon dioxide permeation rate is 5.12 g / bag · 24 hr · atm. / A side gusset bag (side fold 25 mm) as shown in Fig. 2 was made from a 30 μm thick biaxially oriented polypropylene film that had been subjected to anti-fog treatment with the bag open (maximum internal volume of about 550c
c), 200 g of cherries (Sato Nishiki) have 3 bags of air
The opening was sealed by heat sealing so that the opening became 00 cc. At this time, oxygen transmission rate = 1.72 (g / 100g · 24
hr ・ atm), carbon dioxide overspeed = 2.56 (g / 100g ・ 24h
r ・ atm), water vapor transmission rate = 0.11 (g / 100g ・ 24hr ・
atm), water vapor permeation rate (g / 100g ・ 24hr ・ atm) / carbon dioxide permeation rate (g / 100g ・ 24hr ・ atm) = 0.043, and the volume of cherries and air is 91, which is the maximum volume of the package.
%, Of which air is 60%. 25 this package
Stored at 0 ° C for 5 days. At this time, the oxygen concentration in the package in the equilibrium state is 7.7 to 8.5%, and the carbon dioxide concentration is 1
It was 1.9 to 12.3%, and the quality of the cherries was good even on the 5th day. After dropping one golf ball from a height of 30 cm on the package, the quality of the cherries was confirmed. No physical damage such as hitting the cherries occurred. <Example 6> A standing bag with a zipper was produced in the same manner as in Example 3 except that the quality paper (white) was 20 g / m ² . 200 g of cherries (Napoleon)
, And stored for 5 days at 25 ° C. to confirm the quality of the cherries and also to place them on a flat table to confirm the stability.
At this time, the projected area of the bottom of the container (cm ² ) ≈ 11
2.5, height inside the container (cm) ≈ 12, 25 ° C
Oxygen concentration in the package in equilibrium during storage at 7.5
~ 8.9%, carbon dioxide concentration 11.4 ~ 11.9%, the cherries were good quality on the 5th day,
The package leaned under the weight of the cherries and wrinkled on the paper, making it a little unattractive. << Example 7 >> The standing bag of Example 3 has a bottom of 5 m.
It is the raised bottom of m. After cutting the bottom seal of this bag by a width of 4 mm, 200 g of cherries (Sato Nishiki) were packed and placed on a flat table, and the bottom surface of the package contacted the table. This package was dropped from a height of 30 cm so as to land on the horizontal surface from the bottom surface. At this time, as a result of evaluating the quality of the cherries after being dropped, some cherries were in contact with the bottom surface. When the package after the drop test was stored as it was at 25 ° C. for 5 days, the oxygen concentration in the package in the equilibrium state was 7.7 to 8.3%, and the carbon dioxide concentration was 11.7 to 13.2%. The fruit which had rot was rotted, but the quality of the other fruits was good. Further, when the package is stored at 25 ° C. without being dropped, the oxygen concentration in the package in the equilibrium state is 7.5 to 8.
4%, carbon dioxide concentration is 11.6 to 12.6%,
The quality of the cherries was good even on the fifth day as in Example 3. << Example 8 >> 200 g of cherries (Sato Nishiki) were placed in the same side gusset bag (maximum internal volume of about 550 cc) as in Example 5 so that the air in the bag was 100 cc, and the opening was sealed by heat sealing. At this time, the volume of cherries and air is 55% of the maximum volume of the package, of which 22% is air.
Is. Golf ball 1 from height 30 cm in this package
After dropping the pieces, the quality of the cherries was checked, and it was found that the cherries hit the ball. When the package after the ball drop test was stored as it was at 25 ° C. for 5 days, the oxygen concentration in the package in the equilibrium state was 7.9 to 8.2%, and the carbon dioxide concentration was 13.1 to 1
It was 3.5%, and the fruit around which it rotted was good, but the quality of the other fruits was good. Further, when the golf ball is stored at 25 ° C. for 5 days without dropping the golf ball in the package, the oxygen concentration in the package in the equilibrium state is 7.4 to
7.9%, the carbon dioxide concentration was 13.3 to 13.5%, and the quality of the cherries was good even on the fifth day as in Example 5. <Example 9> The same side gusset bag (maximum internal volume of about 550 cc) as in Example 5 was filled with 350 g of cherry (Sato Nishiki) so that the air in the bag was 100 cc, and the opening was sealed by heat sealing. At this time, the volume of cherries and air is 82% of the maximum volume of the package, of which 22% is air.
Is. Golf ball 1 from height 30 cm in this package
After dropping the pieces, the quality of the cherries was checked, and it was found that the cherries hit the ball. When the package after the ball drop test was stored as it was at 25 ° C for 5 days, the oxygen concentration in the package in the equilibrium state was 7.6% and the carbon dioxide concentration was 13.5%. However, the quality of the other fruits was good. Further, when the golf ball was stored at 25 ° C. for 5 days without dropping it in the package, the oxygen concentration in the package in the equilibrium state was 7.3 to 7.5%, and the carbon dioxide concentration was 13.8 to 14.1%. The quality of the cherries was good even on the fifth day as in Example 5.

Comparative Example 1 Thickness of 25 μm, Water vapor transmission rate
Degree is 160g / m²Oxygen in biaxially stretched nylon film
Permeation rate 4.29g / bag ・ 24hr ・ atm and carbon dioxide permeation rate
Opening area so that the degree is 4.46cc / bag ・ 24hr ・ atm
2.0 x 10-3 mm²30 holes per hole / 20
I made a bag of 0 × 220mm and made cherries (Sato Nishiki and Napo
Leon 5 pack each) Add 250g and heat seal
Sealed with. Store this at 25 ° C for 5 days and store oxygen in the package.
To assess concentration, carbon dioxide concentration and cherry quality
It was Oxygen transmission rate = 1.72 (g / 100g / 24hr-atm),
Carbon dioxide overspeed = 1.78 (g / 100g / 24hr ・ atm),
Water vapor transmission rate = 14.08 (g / 100g-24hr-atm),
Water vapor transmission rate (g / 100g ・ 24hr ・ atm) / carbon dioxide permeability
Overspeed (g / 100g · 24hr · atm) = 7.91. this
At that time, the oxygen concentration in the package in the equilibrium state is 7.1 to
8.9%, carbon dioxide concentration is 12.9 to 13.4%
Cherries (both Sato Nishiki and Napoleon) are on the second day
The pattern and the wilting of the fruit start to stand out from the beginning, and on the fifth day
Was wrinkled and wrinkled. << Comparative Example 2 >> 100 × 150 × 50 (height) mm wall thickness
Cherry in a 300 μm polypropylene container (Sato
Nishiki and Napoleon 5 pack each) Add 250g, oxygen
Permeation rate 4.29g / pack ・ 24hr ・ atm and carbon dioxide permeability
Open so that the overspeed is 4.75g / pack, 24hr, atm
Mouth area 6.4 × 10^-3mm²Open 18 holes / pack
Water vapor transmission rate is 4.2g / m², 30μm thick protection
100 × 150 mm biaxially stretched polypropylene that has been subjected to fog treatment
It was sealed with a top seal using pyrene film. this
Stored at 25 ° C for 5 days and packed in oxygen concentration, carbon dioxide concentration
The degree and quality of cherries were evaluated. Oxygen transmission rate =
1.72 (g / 100g ・ 24hr ・ atm), carbon dioxide overspeed =
1.90 (g / 100g, 24hr, atm), water vapor transmission rate =
0.03 (g / 100g ・ 24hr ・ atm), vapor transmission rate (g / 100
g ・ 24hr ・ atm) / carbon dioxide permeation rate (g / 100g ・ 24hr ・
atm) = 0.02. At this time, in equilibrium
Oxygen concentration in the package is 8.0-8.4%, carbon dioxide concentration
Is 11.9 to 12.2%, and both Sato Nishiki and Napoleon
On the second day, wilting, discoloration of pattern and swelling were observed.
There was nothing, but there was something that the fruit skin got wet and cracked. Furthermore
On the 5th day, mold was generated mainly in the fruit-splitting part.
It was << Comparative Example 3 >> Water vapor transmission rate is 20 g / m²Biaxial stretching
Nylon film layer 15μm, vinyl acetate content 15
20% by weight of ethylene-vinyl acetate copolymer resin layer
Oxygen permeation rate of 1.43 g /
Bag ・ 24hr ・ atm and carbon dioxide permeation rate of 1.49g / bag ・
Opening area 2.0 × 10 to be 24hr ・ atm^-3mm ²of
20 holes / bag is opened and cherry is put into a bag of 200 × 220mm.
250g of Nombo (made by Sato Nishiki and 5 packs of Napoleon)
Put it in, seal with heat seal, and store at 25 ° C for 5 days.
Oxygen concentration, carbon dioxide concentration and cherries in the package
The quality was evaluated. Oxygen transmission rate = 0.57 (g / 100g ・ 24hr
・ Atm), carbon dioxide overspeed = 0.60 (g / 100g ・ 24hr
・ Atm), water vapor transmission rate = 0.70 (g / 100g ・ 24hr ・ a
tm), water vapor transmission rate (g / 100g ・ 24hr ・ atm) / dioxide
Carbon permeation rate (g / 100g ・ 24hr ・ atm) = 1.17
It At this time, the oxygen concentration in the package in equilibrium is
3.3-3.9%, carbon dioxide concentration 17.5-17.
It was 9%. At this time, Sato Nishiki and Napoleon both had 2 days
A strange odor has already been confirmed in the eyes when opened, and it has an unusual taste when eaten.
there were. Comparative Example 4 Water vapor transmission rate is 20 g / m²Biaxial stretching
Nylon film layer 15μm, vinyl acetate content 15
20% by weight of ethylene-vinyl acetate copolymer resin layer
Oxygen permeation rate 9.65 g /
Bag ・ 24hr ・ atm and carbon dioxide permeation rate 10.02g / bag
・ Opening area 2.0 × 10-3m to be 24hr ・ atm
m²100 holes per bag, per bag, 200 × 220mm bag
2 cherries (made with Sato Nishiki and Napoleon 5 packs each) 2
Add 50g, heat seal and seal at 25 ℃ for 5 days.
Oxygen concentration, carbon dioxide concentration and cherry in the stored package
The quality of the dragonfly was evaluated. Oxygen transmission rate = 3.86 (g / 10
0g ・ 24hr ・ atm), carbon dioxide overspeed = 4.01 (g / 100
g ・ 24hr ・ atm), water vapor transmission rate = 0.70 (g / 100g ・
24hr ・ atm), water vapor transmission rate (g / 100g ・ 24hr ・ atm) /
Carbon dioxide permeation rate (g / 100g / 24hr ・ atm) = 0.17
Is. At this time, the oxygen concentration in the package at equilibrium
Is 15.6 to 16.6%, carbon dioxide concentration is 4.8 to
It was 5.1%, and wilt was observed in both Sato Nishiki and Napoleon.
Although it did not occur, swelling occurred on the second day. << Comparative Example 5 >> Water vapor transmission rate is 5 g / m², Thickness 25μ
Bi-axially oriented polypropylene film with m.
Oxygen transmission rate of 25.24g / bag ・ 24hr ・ atm and carbon dioxide
So that the permeation rate is 27.92g / bag ・ 24hr ・ atm
Opening area 6.4 × 10-3mm²Open 89 holes / bag
To make a bag of 300 × 250 mm and cherries (Sato Nishiki
And Napoleon each 5 packs) Add 1000g and heat
And then sealed. Store this at 25 ℃ for 5 days
Evaluate oxygen concentration, carbon dioxide concentration and cherry quality
I paid. Oxygen transmission rate = 2.52 (g / 100g / 24hr / at
m), carbon dioxide overspeed = 2.79 (g / 100g ・ 24hr ・ at
m), water vapor transmission rate = 0.08 (g / 100g ・ 24hr ・ at
m), water vapor transmission rate (g / 100g ・ 24hr ・ atm) / carbon dioxide
Elementary transmission rate (g / 100g · 24hr · atm) = 0.03.
At this time, the oxygen concentration in the package in the equilibrium state is 8.1.
~ 8.5%, carbon dioxide concentration 11.3 ~ 11.4%
Yes, both Sato Nishiki and Napoleon are of good quality until the second day
However, on the 5th day, a wet and cracked fruit was observed.
It was

[0023]

EFFECTS OF THE INVENTION According to the present invention, the appearance of the package is beautiful, there is little dew condensation in the package, and it is possible to prevent the freshness of the cherries from decreasing. It is possible to obtain a package for cherries, which can prevent the generation of mold, is less likely to be wilted, and has no swelling, has good storability of cherries, and can be prevented from being physically damaged during transportation.

[Brief description of drawings]

FIG. 1 is a schematic view of a package (standing bag) according to Example 3 of the present invention.

FIG. 2 is a schematic view of a package (side gusset bag) according to Example 5 of the present invention.

[Explanation of symbols]

1; zipper 2; Bottom paper

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 3E035 AA11 BA08 BB08 BC01 BC02                       BD01 BD03 CA01                 3E067 AB09 AC01 BA12A BB01A                       BB14A BB15A BC04A CA04                       CA05 CA06 CA08 CA10 EA06                       FA01 FC01 GD01                 3E086 AB01 AC05 AC07 AD01 BA02                       BA04 BA14 BA15 BA24 BA43                       BB02 BB03 BB05 BB14 BB90                       CA18 DA03                 4B069 AB04 HA11 KD06 KD07                 4F100 AK04A AK04B AK07B AK12B                       AK42B AK46B AK68A AK68B                       AK69B AL05A AR00B BA02                       BA07 DG10A GB15 JC00B                       JD02A JD03A JD04A YY00A

Claims (10)

[Claims] 1. The oxygen transmission rate is 0.71 to 2.86 g / 10.
0g ・ 24hr ・ atm, carbon dioxide permeation rate is 0.98 ~ 3.9
3g / 100g ・ 24hr ・ atm, water vapor transmission rate is 0.05-2.
45g / 100g ・ 24hr ・ atm, 0.04 ≦ water vapor transmission rate (g / 100g ・ 24hr ・ atm) / carbon dioxide transmission rate (g / 100
g · 24 hr · atm) ≦ 0.41, oxygen concentration in the package is 6 to 13%, and carbon dioxide concentration is 8 to 15%. 2. One side of the package, 25 g / m ² or more of paper and polyethylene, paper and ethylene-vinyl acetate copolymer,
Or, one or more kinds of paper and polyethylene and a mixed resin of ethylene-vinyl acetate copolymer are laminated, and the oxygen transmission rate is 0.71 to 2.86 g / 100 g · 24 hr · at.
m, carbon dioxide permeation rate 0.98-3.93g / 100g ・ 24
hr ・ atm, water vapor transmission rate 0.05 ～ 2.45g / 100g ・ 2
4hr ・ atm, 0.04 ≦ water vapor transmission rate (g / 100g ・ 2
4hr ・ atm) / carbon dioxide permeation rate (g / 100g ・ 24hr ・ at
m) ≦ 0.41 and the oxygen concentration in the package is 6 to
13%, and a carbon dioxide concentration of 8 to 15%, a package of cherries. 3. A part or all of the package is nylon,
Single-layer film of polystyrene, polyethylene, or polypropylene, multilayer film of nylon or polystyrene and ethylene-vinyl acetate copolymer, multilayer film of nylon or polystyrene, and resin in which ethylene-polyethylene and vinyl acetate copolymer are mixed ,
A multi-layer film of nylon or polystyrene and an ethylene vinyl alcohol copolymer, a multi-layer film of polyethylene terephthalate and polyethylene, a multi-layer film of polypropylene and polyethylene, or a biodegradable film. Item 1. A package of cherries according to Item 1 or 2. 4. A single-layer film or a multi-layer film having an opening area of one opening of 7.9 × 10 ^{−5 to} 7.1 × 10 ⁻² mm.
^{2. The} term micropores, through or non-through scratches, or of cracks, packaging cherries according to claim 3 further comprising from 1 to 500 per cherry 100g at least one kind. 5. The projected area (cm) of the bottom portion inside 9 ≦ packaging body.
² ) ≤ 486, ² ≤ internal height (cm) ≤ 15 of the package, and the package of cherries according to claim 1, 2, 3 or 4 alone. 6. The package of cherries according to claim 5, wherein the bottom of the package is a raised bottom. 7. The antifogging treatment is carried out by applying or kneading a surfactant to the innermost layer of the package, and carrying out antifogging treatment.
5. A package of cherries according to 5 or 6. 8. The package of cherries according to claim 1, wherein a zipper-type opening / closing component is attached to the package, and the package is sealed with a zipper. 9. A hermetically sealed package, wherein 60% or more of the maximum internal volume is filled with cherries and gas, and the volume of gas is 40 to 80%.
The packaging body of the cherry according to any one of to 8. 10. The method according to claim 1, wherein the cherry is Sato Nishiki.
9. The cherry package according to any one of 9 above.