JP2006109765A - Apple package and method for preserving the same - Google Patents
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Abstract
Description
本発明は、リンゴの包装体に関するものである。 The present invention relates to an apple package.
リンゴは、ＣＡ（Controlled Atmosphere）貯蔵によって長期的な品質保持が可能であり、「ふじ」という品種のリンゴではおよそ半年に及ぶ長期的な保存が行われている。ただし、このＣＡ貯蔵は、大規模な専用貯蔵庫が必要であること、庫内のみでは効果を発揮するが流通中での鮮度保持が困難であること、短期的な鮮度保持には向かず対象となる品種や熟度も長期貯蔵に適したものに限られることといった欠点がある。
近年、青果物自身の呼吸と包装体のガス透過量のバランスにより包装体内を大気中よりも低酸素濃度、高二酸化炭素濃度とすることで青果物の代謝を抑制して品質を保持するＭＡ（Modified Atmosphere）包装が開発され、枝豆、ブロッコリーやホウレンソウなど様々な青果物で実用化されている。しかし、リンゴに関しては、効果が十分でなかったり、貯蔵期間が長くなると炭酸ガス障害による果肉の褐変が起こるため実用化されていない。
Apples can be preserved for a long period of time by CA (Controlled Atmosphere) storage, and apples of the “Fuji” variety have been preserved for about half a year. However, this CA storage requires a large-scale dedicated storage, is effective only in the storage, but is difficult to maintain freshness during distribution, and is not suitable for short-term maintenance of freshness. The varieties and maturity are limited to those suitable for long-term storage.
In recent years, MA (Modified Atmosphere) that maintains the quality by controlling metabolism of fruits and vegetables by reducing the oxygen content and carbon dioxide concentration in the package lower than the atmosphere by balancing the respiration of the fruits and the gas permeated through the package. ) Packaging has been developed and put into practical use in various fruits and vegetables such as green soybeans, broccoli and spinach. However, apples have not been put to practical use because the effect is not sufficient, or when the storage period is prolonged, the pulp turns brown due to carbon dioxide damage.
リンゴの鮮度保持に関しては、特開２０００−００４７８１号公報があり、リンゴの鮮度保持に適した条件として、リンゴの包装体の袋内の酸素濃度として３〜１２％、二酸化炭素濃度として８〜１５％が望ましいと記載されている。しかし、リンゴの種類や袋掛けの有無等栽培方法によっては、このような二酸化炭素濃度の高い条件で、例えば３０日以上長期間保管すると、りんごに果肉褐色が発生し易くなる可能性がある。
本発明は、リンゴについて、従来よりも鮮度保持効果が顕著であり、長期的な貯蔵においては、従来ＭＡ包装の際懸念されていた炭酸ガス障害によるリンゴの果肉の褐変が起こりにくい包装体を提供することを目的とする。 The present invention provides a package that has a remarkable freshness-retaining effect for apples and that is less likely to brown the apple flesh due to carbon dioxide damage, which has been a concern during long-term storage. The purpose is to do.
リンゴの包装体において、前記包装体に用いられる包装袋の酸素透過速度が前記リンゴ１００ｇあたり５０〜３００ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が前記リンゴ１００ｇあたり７０〜６５０ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、リンゴの包装体内の酸素濃度および二酸化炭素濃度が、包装袋を開封する前の状態で酸素濃度が１．８％以上１５％未満、二酸化炭素濃度が３％以上１０％未満であるリンゴの包装体である。
更に好ましい形態としては、包装体内の二酸化炭素濃度が３．２％以上８％未満であり、包装袋に、傷、クラック、微細孔、切れ目の何れか１種以上の加工を施してあり、包装袋が、ポリプロピレン、ポリエチレン、ナイロン、ポリエチレンテレフタレート、ポリ乳酸、ポリブチレンサクシネートのいずれか、或いはこれらの中から２種以上を積層したものであり、二酸化炭素透過速度／酸素透過速度の値が１以上であり、エチレン吸着剤あるいはエチレン分解剤を包装体内に内封しており、リンゴが１−メチルシクロプロペンで処理してあるリンゴの包装体である。
また、上記のリンゴの包装体が、保管温度が０〜１０℃の範囲で保存されるリンゴの包装体の保存方法である。
In the apple package, the oxygen transmission rate of the packaging bag used in the package is 50 to 300 cc / 100 g · day · atm per 100 g of the apple, and the carbon dioxide transmission rate is 70 to 650 cc / 100 g · day · per 100 g of the apple. The oxygen concentration and carbon dioxide concentration in the apple package are 1.8% or more and less than 15% and the carbon dioxide concentration is 3% or more and less than 10% before opening the packaging bag. It is a package of apples.
As a more preferable form, the carbon dioxide concentration in the package is 3.2% or more and less than 8%, and the packaging bag is processed with one or more kinds of scratches, cracks, micropores, and cuts. The bag is made of polypropylene, polyethylene, nylon, polyethylene terephthalate, polylactic acid, polybutylene succinate, or a laminate of two or more of these, and the carbon dioxide permeation rate / oxygen permeation rate is 1. This is an apple package in which an ethylene adsorbent or ethylene decomposer is enclosed in a package, and the apple is treated with 1-methylcyclopropene.
Moreover, said apple packaging body is the preservation | save method of the apple packaging body preserve | saved in the range whose storage temperature is 0-10 degreeC.
本発明の方法に従うと、収穫後のリンゴの果肉軟化防止、萎れ防止、食味低下防止ができ、長期的な貯蔵においてもリンゴ果肉の褐変も発生しにくい包装体を供給することができる。 According to the method of the present invention, it is possible to supply a package that can prevent softening, wilt prevention, and taste reduction of apples after harvesting, and that does not easily cause browning of apple flesh even during long-term storage.
本発明は、リンゴの包装体に関するものである。リンゴの種類は特に限定されないが、例えば、ふじ、つがる、陸奥、王林、ジョナゴールド、紅玉、千秋、さんさなどがある。これらは、袋掛けの有無に関わらず適用可能であり、国産に限らず輸入品であっても良い。また、つがる、サンふじなど比較的劣化が早く、ＣＡ貯蔵による長期貯蔵に適さないとされるリンゴに関しても適用可能である。 The present invention relates to an apple package. There are no particular restrictions on the type of apple, but there are, for example, Fuji, Tsugaru, Mutsu, Wang Lin, Jonagold, Hongyu, Chiaki, and Sansa. These can be applied with or without bagging, and may be imported products as well as domestic products. Moreover, it can be applied to apples such as Tsugaru and Sun Fuji that are relatively rapidly deteriorated and are not suitable for long-term storage by CA storage.
本発明は、リンゴを包装袋に入れて保存する際、包装袋の酸素透過速度は、リンゴ１００ｇあたり５０〜３００ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度は、リンゴ１００ｇあたり７０〜６５０ｃｃ／１００ｇ・ｄａｙ・ａｔｍである。酸素透過速度及び二酸化炭素透過速度がこの範囲内にあると、酸素不足や炭酸ガス障害で内容物の劣化が促進される可能性が少なく、また、リンゴの呼吸抑制が不十分となり鮮度保持効果が弱くなる可能性も少なく、鮮度保持効果により好ましい。 In the present invention, when storing apples in a packaging bag, the oxygen transmission rate of the packaging bag is 50 to 300 cc / 100 g · day · atm per 100 g of apples, and the carbon dioxide transmission rate is 70 to 650 cc / 100 g per 100 g of apples. -Day-atm. If the oxygen transmission rate and carbon dioxide transmission rate are within this range, there is little possibility that the deterioration of the contents will be promoted due to oxygen shortage or carbon dioxide damage, and the respiration of apples will be insufficiently suppressed, resulting in a freshness maintaining effect. There is little possibility of weakening, which is preferable due to the effect of maintaining freshness.
包装袋にリンゴを入れて包装袋の口を閉じ、包装体内の酸素濃度及び二酸化炭素濃度が安定した後は、酸素濃度が１．８％以上１５％未満、二酸化炭素濃度が３％以上１０％未満となることが鮮度保持の点から好ましい。更には、酸素濃度が１．８％以上９％未満、二酸化炭素濃度が３．３％以上８％未満の範囲がより好ましい。酸素濃度が１．８％以上１５％未満の範囲にあるとリンゴの傷みがより少なく、二酸化炭素濃度が３％以上１０％未満の範囲にあると長期貯蔵時に果肉の褐変がより起こりにくくなる。二酸化炭素濃度を３％未満にするためには炭酸ガス吸収剤などを併用する必要があり、コストアップにつながるため好ましくない。 After the apple is put in the packaging bag and the mouth of the packaging bag is closed and the oxygen concentration and carbon dioxide concentration in the package are stabilized, the oxygen concentration is 1.8% or more and less than 15%, and the carbon dioxide concentration is 3% or more and 10%. It is preferable from the viewpoint of maintaining freshness. Furthermore, it is more preferable that the oxygen concentration is 1.8% or more and less than 9% and the carbon dioxide concentration is 3.3% or more and less than 8%. When the oxygen concentration is in the range of 1.8% or more and less than 15%, the apples are less damaged, and when the carbon dioxide concentration is in the range of 3% or more and less than 10%, the browning of the pulp becomes less likely during long-term storage. In order to make the carbon dioxide concentration less than 3%, it is necessary to use a carbon dioxide absorbent or the like in combination, which leads to an increase in cost, which is not preferable.
リンゴの品質を維持し、鮮度保持を保つためには、大気中より酸素濃度を下げつつも、二酸化炭素濃度が高くなりすぎないようにしなければならず、そのためには、包装体の二酸化炭素透過速度／酸素透過速度の値が１以上であることが好ましい。より好ましくは、二酸化炭素透過量／酸素透過量の値が１．４以上である。 In order to maintain the quality of apples and maintain the freshness, the oxygen concentration must be lowered from the atmosphere, but the carbon dioxide concentration must not be too high. The value of velocity / oxygen permeation rate is preferably 1 or more. More preferably, the value of carbon dioxide permeation amount / oxygen permeation amount is 1.4 or more.
包装体に用いられる包装袋は、合成樹脂フィルムが好ましい。合成樹脂フィルムとしては、例えば、ポリプロピレン、ポリエチレン、ポリスチレン、ポリエチレンテレフタレート、ナイロン、エチレン酢酸ビニル共重合体（ＥＶＡ）、ポリブチレンサクシネート、ポリブチレンサクシネート・アジペート、ポリ乳酸などが挙げられる。これらの内いずれかの素材を単独あるいは複数積層して用いればよい。また、これらは、延伸してあってもよく、防曇加工や印刷が施してあっても良い。これらの中では酸素透過量よりも炭酸ガス透過量が大きい素材、例えば、低密度ポリエチレン、線状低密度ポリエチレンなどを用いることがより好ましい。
合成樹脂フィルムの厚みは、経済的に１００μｍ以下が好ましく、強度的に１０μｍ以上が好ましい。
The packaging bag used for the package is preferably a synthetic resin film. Examples of the synthetic resin film include polypropylene, polyethylene, polystyrene, polyethylene terephthalate, nylon, ethylene vinyl acetate copolymer (EVA), polybutylene succinate, polybutylene succinate adipate, and polylactic acid. Any one of these materials may be used alone or in a stacked manner. These may be stretched or may be subjected to antifogging or printing. Among these, it is more preferable to use a material having a carbon dioxide permeation amount larger than the oxygen permeation amount, for example, low density polyethylene, linear low density polyethylene or the like.
The thickness of the synthetic resin film is preferably 100 μm or less economically and preferably 10 μm or more in terms of strength.
包装体に合成樹脂フィルムを用いた場合、合成樹脂フィルム自体の酸素透過速度および二酸化炭素透過速度では、リンゴの鮮度保持に必要な透過速度に及ばない場合がある。このような場合は、微細孔１個の開孔面積が０．０５ｍｍ2以下である微細孔、未貫通及び／又は貫通のクラック、又は距離５ｍｍ以下の切り込みのいずれかをフィルムに加工して透加速度を調節することが好ましい。開口面積が０．０５ｍｍ2を超えたり、切り込みの距離が５ｍｍを超えると１袋あたりのこれら加工数が少なくなり、包装体の酸素透加速度及び二酸化炭素透過速度の透過速度を調節する精度が悪くなる可能性がある。 When a synthetic resin film is used for the package, the oxygen permeation rate and carbon dioxide permeation rate of the synthetic resin film itself may not reach the permeation rate necessary for maintaining the freshness of apples. In such a case, any one of a fine hole having an opening area of 0.05 mm 2 or less, a non-penetrating and / or penetrating crack, or a notch having a distance of 5 mm or less is processed into a film and transparent. It is preferable to adjust the acceleration. If the opening area exceeds 0.05 mm 2 or the incision distance exceeds 5 mm, the number of these processes per bag decreases, and the accuracy of adjusting the oxygen transmission acceleration and carbon dioxide transmission speed of the package is poor. There is a possibility.
包装袋の透湿度は、２〜８００ｇ／ｍ2・日（４０℃、９０％ＲＨ）であることが好ましい。リンゴの萎れを防止するためには、透湿度２〜５０ｇ／ｍ2・日（４０℃、９０％ＲＨ）のフィルムを用いるのが好ましく、逆に結露が気になる場合には、５０〜８００ｇ／ｍ2・日（４０℃、９０％ＲＨ）のフィルム、例えば、ポリ乳酸フィルムなどを用いれば余剰水分が包装体外へ放出され、結露を防止できる。 The moisture permeability of the packaging bag is preferably 2 to 800 g / m 2 · day (40 ° C., 90% RH). In order to prevent the apples from wilting, it is preferable to use a film having a moisture permeability of 2 to 50 g / m 2 · day (40 ° C., 90% RH). / M 2 · day (40 ° C., 90% RH) film, such as polylactic acid film, releases excess moisture to the outside of the package and prevents condensation.
リンゴは、植物の老化を促進させるホルモンであるエチレンを多く生じ、それによって劣化が進んでしまう。したがって、エチレンに関しても何らかの対策を施すことがより好ましい。これには、活性炭などのエチレン吸着剤や過マンガン酸カリウムや臭素酸カリウムなどエチレン分解剤などをリンゴの包装体内に設置する、あるいは、エチレン作用阻害剤、例えば、１−メチルシクロプロペンなどを用いてリンゴを処理する方法が挙げられる。吸着剤などは、使用するフィルムに練りこんだタイプでも使用可能である。これらと併用して本発明の包装体を用いることで、エチレンによるリンゴの老化を抑制しつつ、さらにＭＡ包装による呼吸抑制効果でより効果的な品質保持が可能である。 Apples produce a large amount of ethylene, a hormone that promotes plant aging, which leads to deterioration. Therefore, it is more preferable to take some measures for ethylene. For this, an ethylene adsorbent such as activated carbon or an ethylene decomposing agent such as potassium permanganate or potassium bromate is placed in the apple packaging, or an ethylene action inhibitor such as 1-methylcyclopropene is used. To treat apples. As the adsorbent, a type kneaded into the film to be used can be used. By using the package of the present invention in combination with these, it is possible to maintain more effective quality due to the respiratory inhibition effect of MA packaging while suppressing the aging of apples by ethylene.
本発明の包装体の保管温度は、凍結しない範囲で極力、低温を維持することが好ましい。特に長期的な保存を行う場合は、０〜１０℃の範囲である必要がある。０℃未満では、凍結の恐れがあり、１０℃を超えると元々の劣化スピードが速いので、本発明の包装体でリンゴの呼吸を抑制しても、従来包装よりは品質が良好に保たれるが、長期間良い状態を維持するのは困難である。現状の冷蔵設備の能力等考慮すると、理想的には、２℃程度での保管が良い。 The storage temperature of the package of the present invention is preferably maintained as low as possible within a range not to freeze. In particular, when performing long-term storage, it is necessary to be in the range of 0 to 10 ° C. If it is less than 0 ° C., there is a risk of freezing, and if it exceeds 10 ° C., the original deterioration speed is fast, so even if the respiration of the apple is suppressed with the package of the present invention, the quality is maintained better than the conventional packaging. However, it is difficult to maintain a good state for a long time. Considering the capacity of the current refrigeration equipment, ideally, storage at about 2 ° C is good.
以下実施例で本発明を説明する。なお、本発明はこの実施例に限定されるものではない。
《実施例１》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの線状低密度ポリエチレンフィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔７個をあけ、リンゴ１００ｇ当たりの酸素透過速度が２２５ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が６００ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝２．６７となるようにしている。これを、２５℃で１４日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表１に示す。
《実施例２》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの線状低密度ポリエチレンフィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔１個をあけ、リンゴ１００ｇ当たりの酸素透過速度が１０５ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が４７６ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝４．５３となるようにしている。これを、２５℃で１４日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表１に示す。
《実施例３》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの線状低密度ポリエチレンフィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔１個をあけ、リンゴ１００ｇ当たりの酸素透過速度が１０５ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が４７５ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝４．５２となるようにしている。これを、５℃で６０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表２に示す。
《実施例４》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの二軸延伸ポリプロピレンフィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔５個をあけ、リンゴ１００ｇ当たりの酸素透過速度が１３６ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が２２２ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝１．６３となるようにしている。これを、５℃で６０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表２に示す。
《実施例５》
縦２００ｍｍ、横２４０ｍｍで厚さ３０μｍの二軸延伸ポリプロピレンフィルム製袋にリンゴ（品種つがる、約３００ｇ／個）を２個入れて封をした。袋には、開口面積１．９６×１０-3ｍｍ2の微細孔８個をあけ、リンゴ１００ｇ当たりの酸素透過速度が１２２ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が２１４ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝１．７５となるようにしている。これを、５℃で６０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表２に示す。
《実施例６》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの線状低密度ポリエチレンフィルム製袋にリンゴ（品種つがる、約３００ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔７個をあけ、リンゴ１００ｇ当たりの酸素透過速度が２１０ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が５６０ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝２．６７となるようにしている。これを、２５℃で７日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表３に示す。
《実施例７》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの線状低密度ポリエチレンフィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔１個をあけ、リンゴ１００ｇ当たりの酸素透過速度が１０５ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が４７６ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝４．５３となるようにしている。これを、１２℃で４０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表４に示す。
The following examples illustrate the invention. In addition, this invention is not limited to this Example.
Example 1
Two apples (variety Fuji, about 280 g / piece) were sealed in a bag made of linear low density polyethylene film having a length of 200 mm and a width of 240 mm and a thickness of 40 μm. The bag has seven fine holes with an opening area of 3.85 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 225 cc / 100 g · day · atm, a carbon dioxide transmission rate of 600 cc / 100 g · day · atm, and carbon dioxide permeation rate / oxygen permeation rate = 2.67. This was stored at 25 ° C. for 14 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 1.
Example 2
Two apples (variety Fuji, about 280 g / piece) were sealed in a bag made of linear low density polyethylene film having a length of 200 mm and a width of 240 mm and a thickness of 40 μm. The bag is opened with one microhole with an opening area of 3.85 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 105 cc / 100 g · day · atm, a carbon dioxide transmission rate of 476 cc / 100 g · day · atm, and the carbon dioxide permeation rate / oxygen permeation rate is 4.53. This was stored at 25 ° C. for 14 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 1.
Example 3
Two apples (variety Fuji, about 280 g / piece) were sealed in a bag made of linear low density polyethylene film having a length of 200 mm and a width of 240 mm and a thickness of 40 μm. The bag is opened with one microhole with an opening area of 3.85 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 105 cc / 100 g · day · atm, a carbon dioxide transmission rate of 475 cc / 100 g · day · atm, and carbon dioxide transmission rate / oxygen transmission rate = 4.52. This was stored at 5 ° C. for 60 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 2.
Example 4
Two apples (variety Fuji, about 280 g / piece) were sealed in a biaxially oriented polypropylene film bag having a length of 200 mm, a width of 240 mm, and a thickness of 40 μm. The bag is made with 5 micropores with an open area of 3.85 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apple of 136 cc / 100 g · day · atm, a carbon dioxide transmission rate of 222 cc / 100 g · day · atm, and carbon dioxide permeation rate / oxygen permeation rate = 1.63. This was stored at 5 ° C. for 60 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 2.
Example 5
Two apples (variety Tsugaru, about 300 g / piece) were sealed in a biaxially oriented polypropylene film bag having a length of 200 mm and a width of 240 mm and a thickness of 30 μm. The bag is opened with 8 micropores with an opening area of 1.96 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 122 cc / 100 g · day · atm, a carbon dioxide transmission rate of 214 cc / 100 g · day · atm, so that carbon dioxide transmission rate / oxygen transmission rate = 1.75. This was stored at 5 ° C. for 60 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 2.
Example 6
Two apples (variety Tsugaru, about 300 g / piece) were put into a bag made of a linear low density polyethylene film having a length of 200 mm and a width of 240 mm and a thickness of 40 μm, and sealed. The bag has seven fine holes with an opening area of 3.85 × 10 −3 mm 2 , an oxygen permeation rate of 210 cc / 100 g · day · atm and a carbon dioxide permeation rate of 560 cc / 100 g · day · atm, and carbon dioxide permeation rate / oxygen permeation rate = 2.67. This was stored at 25 ° C. for 7 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 3.
Example 7
Two apples (variety Fuji, about 280 g / piece) were sealed in a bag made of linear low density polyethylene film having a length of 200 mm and a width of 240 mm and a thickness of 40 μm. The bag is opened with one microhole with an opening area of 3.85 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 105 cc / 100 g · day · atm, a carbon dioxide transmission rate of 476 cc / 100 g · day · atm, and the carbon dioxide permeation rate / oxygen permeation rate is 4.53. This was stored at 12 ° C. for 40 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 4.
《比較例１》
縦２００ｍｍ、横２４０ｍｍで厚さ３５μｍのナイロンとポリエチレンの積層フィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積１．９６×１０-3ｍｍ2の微細孔３個をあけ、リンゴ１００ｇ当たりの酸素透過速度が３５ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が３５ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝１となるようにしている。これを、２５℃で１４日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表１に示す。
《比較例２》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの延伸ポリプロピレン製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、直径５ｍｍの穴を８個開けた。
これを、２５℃で１４日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表１に示す。この場合の酸素透過速度及び二酸化炭素透過速度は、本発明の範囲より明らかに大きかったため測定不能であった。
《比較例３》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの延伸ポリプロピレン製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、微細孔などの加工を施さなかった。リンゴ１００ｇ当たりの酸素透過速度が１６ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が９０ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝５．６となるようにしている。これを、５℃で６０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表２に示す。
《比較例４》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの延伸ポリプロピレン製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、直径５ｍｍの穴を８個開けた。
これを、５℃で６０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表２に示す。この場合の酸素透過速度及び二酸化炭素透過速度は、本発明の範囲より明らかに大きかったため測定不能であった。
《比較例５》
縦２００ｍｍ、横２４０ｍｍで厚さ３５μｍのナイロンとポリエチレンの積層フィルム製袋にリンゴ（品種つがる、約３００ｇ／個）を２個入れて封をした。袋には、開口面積１．９６×１０-3ｍｍ2の微細孔３個をあけ、リンゴ１００ｇ当たりの酸素透過速度が３３ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が３３ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝１となるようにしている。これを、２５℃で７日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表３に示す。
《比較例６》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの延伸ポリプロピレン製袋にリンゴ（品種つがる、約３００ｇ／個）を２個入れて封をした。袋には、直径５ｍｍの穴を８個開けた。これを、２５℃で７日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表３に示す。この場合の酸素透過速度及び二酸化炭素透過速度は、本発明の範囲より明らかに大きかったため測定不能であった。
《比較例７》
縦２００ｍｍ、横２４０ｍｍで厚さ３５μｍのナイロンとポリエチレンの積層フィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積１．９６×１０-3ｍｍ2の微細孔３個をあけ、リンゴ１００ｇ当たりの酸素透過速度が３５ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が３５ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝１となるようにしている。これを、１２℃で４０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表１に示す。
《比較例８》
縦２００ｍｍ、横２４０ｍｍで厚さ４０μｍの延伸ポリプロピレン製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、直径５ｍｍの穴を８個開けた。
これを、１２℃で４０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表１に示す。この場合の酸素透過速度及び二酸化炭素透過速度は、本発明の範囲より明らかに大きかったため測定不能であった。
《比較例９》
縦２００ｍｍ、横２４０ｍｍで厚さ３５μｍのナイロンとポリエチレンの積層フィルム製袋にリンゴ（品種ふじ、約２８０ｇ／個）を２個入れて封をした。袋には、開口面積３．８５×１０-3ｍｍ2の微細孔個をあけ、リンゴ１００ｇ当たりの酸素透過速度が２２７ｃｃ／１００ｇ・ｄａｙ・ａｔｍ、二酸化炭素透過速度が３０８ｃｃ／１００ｇ・ｄａｙ・ａｔｍであり、二酸化炭素透過速度／酸素透過速度＝１．３６となるようにしている。これを、１２℃で４０日間保管して、袋内ガス組成及びリンゴの品質を調査した結果を表４に示す。
<< Comparative Example 1 >>
Two apples (variety Fuji, about 280 g / piece) were put into a laminated film bag of nylon and polyethylene having a length of 200 mm and a width of 240 mm and a thickness of 35 μm and sealed. The bag has three fine holes with an opening area of 1.96 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 35 cc / 100 g · day · atm, and a carbon dioxide transmission rate of 35 cc / 100 g · day · atm, and carbon dioxide permeation rate / oxygen permeation rate = 1. This was stored at 25 ° C. for 14 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 1.
<< Comparative Example 2 >>
Two apples (variety Fuji, about 280 g / piece) were put in a stretched polypropylene bag having a length of 200 mm and a width of 240 mm and a thickness of 40 μm and sealed. Eight holes with a diameter of 5 mm were made in the bag.
This was stored at 25 ° C. for 14 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 1. In this case, the oxygen transmission rate and the carbon dioxide transmission rate were clearly larger than the range of the present invention, and thus could not be measured.
<< Comparative Example 3 >>
Two apples (variety Fuji, about 280 g / piece) were put in a stretched polypropylene bag having a length of 200 mm and a width of 240 mm and a thickness of 40 μm and sealed. The bag was not processed such as fine holes. The oxygen transmission rate per 100 g of apples is 16 cc / 100 g · day · atm, the carbon dioxide transmission rate is 90 cc / 100 g · day · atm, and the carbon dioxide transmission rate / oxygen transmission rate = 5.6. This was stored at 5 ° C. for 60 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 2.
<< Comparative Example 4 >>
Two apples (variety Fuji, about 280 g / piece) were put in a stretched polypropylene bag having a length of 200 mm and a width of 240 mm and a thickness of 40 μm and sealed. Eight holes with a diameter of 5 mm were made in the bag.
This was stored at 5 ° C. for 60 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 2. In this case, the oxygen transmission rate and the carbon dioxide transmission rate were clearly larger than the range of the present invention, and thus could not be measured.
<< Comparative Example 5 >>
Two apples (variety Tsugaru, about 300 g / piece) were put into a laminated film bag made of nylon and polyethylene having a length of 200 mm and a width of 240 mm and a thickness of 35 μm and sealed. The bag has three fine holes with an opening area of 1.96 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 33 cc / 100 g · day · atm, a carbon dioxide transmission rate of 33 cc / 100 g · day · atm, and carbon dioxide permeation rate / oxygen permeation rate = 1. This was stored at 25 ° C. for 7 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 3.
<< Comparative Example 6 >>
Two apples (variety Tsugaru, about 300 g / piece) were put in a stretched polypropylene bag having a length of 200 mm and a width of 240 mm and a thickness of 40 μm and sealed. Eight holes with a diameter of 5 mm were made in the bag. This was stored at 25 ° C. for 7 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 3. In this case, the oxygen transmission rate and the carbon dioxide transmission rate were clearly larger than the range of the present invention, and thus could not be measured.
<< Comparative Example 7 >>
Two apples (variety Fuji, about 280 g / piece) were put into a laminated film bag of nylon and polyethylene having a length of 200 mm and a width of 240 mm and a thickness of 35 μm and sealed. The bag has three fine holes with an opening area of 1.96 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 35 cc / 100 g · day · atm, and a carbon dioxide transmission rate of 35 cc / 100 g · day · atm, and carbon dioxide permeation rate / oxygen permeation rate = 1. This was stored at 12 ° C. for 40 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 1.
<< Comparative Example 8 >>
Two apples (variety Fuji, about 280 g / piece) were put in a stretched polypropylene bag having a length of 200 mm and a width of 240 mm and a thickness of 40 μm and sealed. Eight holes with a diameter of 5 mm were made in the bag.
This was stored at 12 ° C. for 40 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 1. In this case, the oxygen transmission rate and the carbon dioxide transmission rate were clearly larger than the range of the present invention, and thus could not be measured.
<< Comparative Example 9 >>
Two apples (variety Fuji, about 280 g / piece) were put into a laminated film bag of nylon and polyethylene having a length of 200 mm and a width of 240 mm and a thickness of 35 μm and sealed. The bag is made with fine holes having an opening area of 3.85 × 10 −3 mm 2 , an oxygen transmission rate per 100 g of apples of 227 cc / 100 g · day · atm, and a carbon dioxide transmission rate of 308 cc / 100 g · day · atm. The carbon dioxide permeation rate / oxygen permeation rate = 1.36. This was stored at 12 ° C. for 40 days, and the results of examining the gas composition in the bag and the quality of the apple are shown in Table 4.
品質の調査結果を下記の表にて示す。なお、下記の表内の○、□、△、×は、次の内容を示している。
○良好
□ やや劣化
△ 明らかな劣化（商品性無し）
× 著しい劣化（食べられない）
果肉の硬さは、（島津 卓上試験機ＥＺ−ｔｅｓｔ）を用いてリンゴに直径３ｍｍの丸棒を１００ｍｍ／分で突き刺し、変位５ｍｍでの数値を読み取った。ふじの初期の硬さは約６．６Ｎ、つがるの初期の硬さは約４．４Ｎであり、おおよそ、ふじが５Ｎ以上、つがるが２．５Ｎ以上で商品価値があると判断した。
内部褐変発生率は、０％が非常に好ましい。７％以下でも市場性はあるが、１５％を越えると商品価値はかなり劣る。
食味の酸味少とは、酸味が低下して少ししか感じられない状態で商品価値はかなり劣る。
The quality survey results are shown in the table below. In the table below, ○, □, Δ, × indicate the following contents.
○ Good □ Slightly degraded △ Obvious degradation (no merchandise)
× Significant deterioration (cannot eat)
As for the hardness of the pulp, a 3 mm diameter round bar was pierced at 100 mm / min into an apple using (Shimadzu tabletop testing machine EZ-test), and the value at a displacement of 5 mm was read. The initial hardness of Fuji was about 6.6 N, and the initial hardness of Tsugaru was about 4.4 N, and it was judged that there was a commercial value when Fuji was 5 N or more and Tsugaru was 2.5 N or more.
The occurrence rate of internal browning is very preferably 0%. Even if it is less than 7%, there is marketability.
The low sourness of the taste means that the commercial value is considerably inferior in a state where the sourness is lowered and can be felt only slightly.
本発明は、リンゴの鮮度保持用の包装に用いることができ、食味の低下を伴うリンゴの果肉の軟化、酸味の低下、内部褐変、異臭がなく、鮮度の良好なリンゴを提供することができる。 INDUSTRIAL APPLICABILITY The present invention can be used for packaging for maintaining the freshness of apples, and can provide apples with good freshness without softening of apple flesh accompanied by a decrease in taste, deterioration of acidity, internal browning, and off-flavor. .
Claims (8)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008295417A (en) * | 2007-06-04 | 2008-12-11 | Sumitomo Bakelite Co Ltd | Package for preserving freshness of apple and method for storing apple |
| JP2009227297A (en) * | 2008-03-21 | 2009-10-08 | Sumitomo Bakelite Co Ltd | Packaging bag for keeping grape fresh and method for storing grape |
| JP2016145051A (en) * | 2015-02-06 | 2016-08-12 | 三井化学東セロ株式会社 | Freshness keeping laminate film |
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2004
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008295417A (en) * | 2007-06-04 | 2008-12-11 | Sumitomo Bakelite Co Ltd | Package for preserving freshness of apple and method for storing apple |
| JP2009227297A (en) * | 2008-03-21 | 2009-10-08 | Sumitomo Bakelite Co Ltd | Packaging bag for keeping grape fresh and method for storing grape |
| JP2016145051A (en) * | 2015-02-06 | 2016-08-12 | 三井化学東セロ株式会社 | Freshness keeping laminate film |
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