JP2009112306A - Method for afterripening banana, and afterripening control system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for afterripening banana in which the sugar content insufficient of the sugar content of the flesh can be prevented, without damaging the flesh by promoting aging of banana from the interior and flesh center is free from occurrence of hard part, even if the cultivation area is highland, and banana having high sugar content of fresh can be obtained in a short afterripening period, without shortening the period capable of being sold as commercial goods, even in a state in which pericarp is free of sugar spots. <P>SOLUTION: Respiration of immature banana is activated by raising flesh temperature of banana in a chamber. After activation of respiration of banana is brought out, flesh temperature is lowered by temperature control inside a greenhouse. After the flesh temperature is lowered, the flesh temperature is raised by heat evolution of banana itself, in a state in which temperature control in the chamber is loosened. After the flesh temperature is raised, the flesh temperature is lowered again by restarting of the temperature control in the greenhouse. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a banana ripening processing method and a control system for ripening processing for carrying out the method.

  Bananas are regulated by the Plant Protection Act in the mature state, so immature bananas imported at low temperatures must be matured by ripening. Since bananas are climacteric-type fruits, the ripening process brings out the respiration activation (climacteric rise) of immature bananas, yellowing the skin and softening the flesh. The ripening process is performed in a substantially sealed temperature-controllable muffler that is hardly affected by the outside air temperature.

Conventionally, if the temperature of the immature banana is raised to, for example, about 20 ° C. to 23 ° C. by controlling the temperature inside the muro, and the respiration of the immature banana is activated, the temperature of the pulp is gradually increased by controlling the temperature inside the muro. After being lowered to about 13 ° C. to 14 ° C., the goods are taken out from the muro. That is, in the ripening processing method, in order to activate the respiration of immature bananas, a respiration activation process is performed in which the fruit temperature of the bananas is increased by controlling the temperature in the mullet. In addition, in order to promote the activation of respiration, ethylene gas or the like is generally injected into the muro or the muro is ventilated to promote respiration after the activation is started. In such a banana ripening processing method, it is desired to ripen the pulp without causing deterioration such as discoloration in the skin (see Patent Documents 1 to 4). In the conventional ripening processing method, if the temperature of the mulo after activation of respiration is too high, the skin will deteriorate, or the period during which the banana taken from the mulo can be sold as a product will be shortened. Cannot be improved sufficiently. Therefore, for example, as disclosed in Patent Document 2, the temperature of the muro is controlled by turning on and off the cooler and the heater so that the pulp temperature changes along a curve representing the ideal temperature. .
JP 2002-171901 A JP-A-4-356158 JP 60-217859 A Japanese Patent Laid-Open No. 2-299541

  However, in the conventional ripening processing method, the temperature of mulo after banana respiratory activation is always controlled below the pulp temperature even if it fluctuates slightly depending on the on / off of the cooler. The substantial increase in the pulp temperature was regulated, and the ripening of the pulp was suppressed. Therefore, the conventional banana ripening processing method may not sufficiently soften the core of the pulp. That is, even though the skin is yellowed, the starchy saccharification of the pulp is insufficient and the sugar content does not increase to the expected value, or when it is severe, a hard part called gori sometimes occurs. In particular, when an imported immature banana is subjected to ripening processing in the winter season when it is affected by cold air, the higher the altitude of the banana cultivation place, the more likely the gorge is generated. In other words, in the prior art, ripening of the flesh is suppressed if an attempt is made to prevent deterioration of the peel after activation of respiration, and deterioration of the peel is attempted if the ripening of flesh after activation of respiration is advanced. Could not solve the problem of progress.

  Therefore, for example, in the highland cultivated banana distributed in the current market, the initial peel is aged yellow, but the sugar content of the pulp is low. This improves the appearance at the beginning of the sale, but on the other hand, the ripening progresses further from the stage where the entire skin is ripened yellow, and the ripening is promoted by the fact that brown spots called sugar spots occur throughout the skin. Compensates for insufficient ripening of the pulp at the processing stage. This is due to the fact that the starch saccharification rate of the pulp is slower than the ripening rate of the peel. In addition, if it seems that a gore has occurred, the gore is eliminated as a result of advancing the maturity after leaving the muro. However, since the sugar spots that appear in the fruit skin look bad, it is desired to increase the sugar content of the starchy substance of the flesh without damaging the fruit skin at the stage of ripening, and to eliminate the gourmet.

In addition, in order to shorten the time required to mature the banana by ripening processing, the pulp temperature is temporarily lowered after the breath activation process, and then the pulp temperature is artificially increased again by controlling the temperature in the muro. Has been tried. However, if the flesh temperature is artificially increased from the outside by controlling the temperature inside the muro, the peel will be yellowed, but it will not sufficiently prevent the occurrence of burrs, and the portion near the end called the banana neck It may break. Furthermore, when the pulp temperature is artificially increased from the outside, there is a problem that discoloration of the peel after delivery becomes faster due to an excessive temperature rise on the surface of the peel, and the period for sale as a product is shortened.
The object of the present invention is to provide a banana ripening method and a ripening control system that can solve the above-described problems.

  In order to activate the respiration of immature bananas in the temperature-controllable ripening processing mullet, the present invention provides a banana replenishment step having a breathing activation step of increasing the banana pulp temperature by controlling the temperature in the mulch. Applies to ripening process. This respiratory activation process can be performed in the same manner as in the prior art. The injection of ethylene gas or the like into the muro for promoting the activation of respiration, the ventilation of the muro after the activation of the respiration is drawn out, and the like can be performed in the same manner as before. The maximum temperature of the pulp temperature in the respiration activation process is controlled so that the temperature in the muro is, for example, about 20 ° C to 23 ° C so that the respiration activation of the immature banana can be derived. In a highland cultivated banana, it is preferable to make it higher than a lowland cultivated banana.

The ripening processing method of the banana according to the present invention includes a temperature lowering step of lowering the pulp temperature by temperature control in the mulo after extracting the respiration of the banana by the breathing activation step, and a pulp temperature by the temperature lowering step. After raising the pulp temperature, the temperature inside the muro is increased by the temperature raising step of raising the pulp temperature by the heat generated by the banana itself, and the temperature inside the muro is raised by the temperature raising step. A temperature lowering step for lowering the pulp temperature again by resuming the control, and the maximum value of the pulp temperature in the temperature raising step is made 2 ° C. or more higher than the pulp temperature at the start of the temperature raising step. And
According to the present invention, a banana that has been heated by the temperature control in the muro in the respiration activation process and the respiration activation is pulled out is released from the temperature control in the muro after the pulp temperature has been lowered in the temperature lowering process. As a result, the pulp temperature rises due to the heat generated by the banana itself. The increase in the pulp temperature in this temperature raising step is not an artificial one from the outside by controlling the temperature in the muro, but is a natural one due to the heat generated from the inside of the banana itself as the ripening progresses. In other words, the temperature of mulo after banana respiratory activation has been controlled below the pulp temperature, whereas in the present invention, the temperature control of mulo is canceled by releasing the mulo temperature control. Temperature, that is, the temperature increase with ripening of the pulp. The maximum value of the pulp temperature in the temperature raising step is set to be 2 ° C. or more higher than the pulp temperature at the start of the temperature raising step. As a result, the ripening of bananas can be promoted from the inside without advancing the ripening of the fruit skin, so that the sugar content of the flesh can be increased without damaging the fruit skin, and the occurrence of burrs in the core of the flesh can be prevented. The time required for ripening can be shortened by increasing the speed quickly. In addition, since the pulp temperature is artificially lowered in the temperature lowering process before the temperature rises in the temperature raising process, ripening can be promoted without excessively increasing the maximum value of the pulp temperature in the temperature raising process. It is possible to prevent the period during which the product can be sold from becoming shorter. Such an effect of the present invention can be remarkably exerted particularly when a highland cultivated banana is ripened during the cold season.

  It is preferable that the minimum value of the pulp temperature in the temperature lowering step is lower by 2 ° C. or more than the maximum value of the pulp temperature in the respiratory activation step. Thereby, the maturation of a banana can be further promoted, without raising the pulp temperature in a temperature rising process excessively. Moreover, it is preferable that the difference between the minimum value of the pulp temperature in the temperature lowering step and the maximum value of the pulp temperature in the breathing activation step is within 5 ° C. Thereby, it can prevent that ripening of a banana is suppressed too much.

  The difference between the maximum value of the pulp temperature in the breathing activation step and the maximum value of the pulp temperature in the temperature raising step is preferably within 3 ° C. Thereby, it can prevent that a banana matures excessively because the maximum value of the pulp temperature in a temperature rising process is too high, and it can prevent the maturation of a banana becoming insufficient because the maximum value is too low. The maximum value of the pulp temperature in the temperature raising step is preferably 19 ° C. to 24 ° C., and the height of the highland cultivated banana is preferably higher than that of the lowland cultivated banana.

  The maximum value of the pulp temperature in the breathing activation process may be higher, lower or the same as the maximum value of the pulp temperature in the heating process, but the temperature control is released in the heating process and the skin is damaged. Since it is difficult, it is preferable to make the maximum value of the pulp temperature in the temperature raising step higher than the maximum value of the pulp temperature in the breathing activation step. This can promote maturation due to heat generated from the inside of the banana itself.

  It is preferable to have a preheating step between the temperature lowering step and the temperature raising step so as to control the temperature in the mullet and raise it above the pulp temperature. Thereby, a pulp temperature can be raised rapidly in a temperature rising process.

  The final value of the pulp temperature at the time of completion of the ripening process was tested to a temperature at which the skin does not change color due to low temperatures, depending on the type of banana, the firmness of the pulp, the freshness, the external environment of the muro, the period of sale as a product, etc. May be determined appropriately. For example, the final value of the pulp temperature is usually about 13 ° C. to 14 ° C., but when the ripening process is completed before the fruit skin is sufficiently yellowed, the final value of the pulp temperature is 15 ° C. to 16 ° C. It is good also as a grade.

  In the present invention, after resuming the temperature control in the mullo to lower the pulp temperature raised by the temperature raising step, until the pulp temperature is lowered to the final value at the completion of the ripening process. In the meantime, at least one additional temperature raising step for raising the pulp temperature by the heat generated by the banana itself in a state in which the temperature control in the mulo was released, and the pulp temperature was raised by the additional temperature raising step. Later, the pulp temperature may be lowered again by controlling the temperature inside the mulberry by restarting the temperature lowering step.

The control system for ripening processing of a banana of the present invention is used for carrying out the method of ripening processing of a banana of the present invention, and includes a first temperature sensor capable of detecting the temperature in the muro, and a banana A second temperature sensor capable of detecting the pulp temperature, an input device capable of inputting set time and set temperature, a detected value of the first temperature sensor, a detected value of the second temperature sensor, and input from the input device And a control device capable of controlling an air conditioner capable of cooling and heating in the muro based on a set condition including a set time and a set temperature, and the control device is configured to satisfy the predetermined condition when the air conditioner is satisfied. And a control program for resuming the control of the air conditioner when a set time elapses from the release of the control or when a detection value of the second temperature sensor reaches a set temperature. That.
According to the banana ripening processing control system of the present invention, when the banana ripening processing method of the present invention is performed, the temperature control is automatically released and restarted by releasing and restarting the control of the air conditioner by the control device. Can be done automatically.

  According to the present invention, the ripening of bananas can be promoted from the inside to prevent the sugar content of the fruit pulp from being damaged without damaging the fruit skin. A banana with a high sugar content in the pulp can be obtained in a short ripening period without shortening the period during which it can be sold as a product.

  1 and 2 show a ripening processing apparatus 1 for carrying out the banana ripening processing method of the present invention. A known ripening processing apparatus 1 can be used. The ripening processing device 1 of this embodiment is a so-called differential pressure processing type, and includes a housing 3 constituting the ripening processing muro 2 and an air conditioner 4 for cooling, heating, ventilation, and air circulation of the muro 2. And a pair of airbags 5 attached to the ceiling of the housing 3 in a suspended manner. A door 7 for taking in and out the carton 6 containing bananas is provided at the front part of the housing 3. By closing the door 7, the inside of the muro 2 becomes a substantially sealed space that is hardly affected by the temperature of the outside air. .

A plurality of cartons 6 are stacked at a plurality of positions on the floor via pallets 8 below each of the airbags 5 in the muro 2 to form a plurality of stacked bodies, and the stacked bodies are substantially free from each other. Arranged in parallel. Each airbag 5 is inflated by supplying air, and closes a gap between the stack of cartons 6 and the ceiling of the housing 3. Thereby, the inside of the muro 2 is partitioned into three spaces, a central space and a left and right space, by the carton 6 and the airbag 5. Each carton 6 is formed with an air circulation hole 6a. The air conditioner 4 has a circulation fan 4a disposed in the vicinity of the ceiling of the muro 2, and the fan 4a sucks the air in the central space in the muro 2 and discharges it to the left and right spaces. As a result, the pressure in the central space in the muro 2 is lower than that in the left and right spaces, and the differential pressure causes a flow of air that circulates through the interior of the carton 6 as shown by the arrows in FIG.
The configuration of the ripening processing apparatus is not limited to that of the present embodiment, and is not particularly limited as long as the temperature control in the muro and the temperature control can be canceled. For example, it may be configured to partition the space in the muro by pressing the carton against the seal provided on the inner surface of the muro without using the air bag as described above, or the air in the muro is not blown by the differential pressure processing type It is good also as a structure made to flow.

As shown in FIG. 3, the air conditioner 4 is connected to a control device 10 mainly constituted by a computer. The control device 10 includes an input device 11 constituted by a keyboard, a first temperature sensor 12 for detecting the temperature in the muro 2, a second temperature sensor 13 for detecting the fruit temperature of the banana in the muro 2, and in the muro 2 A CO ₂ sensor 14 for detecting the carbon dioxide concentration of the gas, an ethylene gas injection device 16 for introducing ethylene gas into the muro 2, and an output device 17 constituted by a display device, a printer, and the like are connected. Based on the set temperature, the set concentration of carbon dioxide, the set time such as the set time, and the detection values from the sensors 12, 13, 14, the control device 10 controls the air conditioner 4, A control program for controlling the ethylene charging device 16 and the output device 17 is stored. As a result, the temperature and carbon dioxide concentration in the muro 2 are controlled, the ethylene gas is charged into and discharged from the muro 2, and the output device 17 uses the predetermined items such as the temperature in the muro 2, the pulp temperature, and the carbon dioxide concentration. A control system for ripening processing that outputs the above is configured.
The configuration of the control system is not limited to that of the present embodiment. For example, a humidifier that increases the humidity in the muro and a humidity sensor that detects the humidity in the muro are connected to the control device, and the detected humidity is You may add the structure which controls a humidifier so that it may not become below the setting humidity input from an input device.

  FIG. 4 shows the relationship between the time when the banana ripening processing method according to the present invention is carried out using the ripening processing device 1, the banana pulp temperature, and the set temperature of the muro 2 input to the control device 10. An example is shown. In the figure, the horizontal axis represents time, the vertical axis represents temperature, the broken line A represents the pulp temperature, and the solid line B represents the set temperature input from the input device 11 to the control device 10.

First, in order to activate the respiration of an immature banana within the temperature-controllable muro 2, a respiration activation process for increasing the fruit temperature of the banana by the temperature control of the muro 2 is performed. This respiratory activation process can be performed in the same manner as in the prior art.
In the present embodiment, the breathing activation process is started by starting temperature control for setting the inside of the muro 2 to the set temperature at time t ₀ . The set temperature may be appropriately determined based on experiments and empirical rules for activating respiration of the banana, and is set to 21 ° C. in this embodiment. The control device 10 controls the air conditioner 4 so that the temperature detected in the muro 2 by the first temperature sensor 12 becomes the set temperature. As a result, the banana in the carton 6 comes into contact with the temperature-controlled air flow by the air circulation due to the differential pressure, and the pulp temperature gradually rises. In this step, ethylene gas for accelerating the activation of banana breathing is fed by controlling the ethylene feeding device 16 by the control device 10. The ethylene charging device 16 may be controlled in the same manner as in the prior art. For example, a certain amount of ethylene gas is charged after a set time has elapsed since the start of temperature control.
The control device 10 determines whether or not the activation of respiration of the banana has been extracted. For example, when the detected value of the pulp temperature by the second temperature sensor 13 becomes the set temperature, the carbon dioxide concentration detected by the CO ₂ sensor 14 becomes the set concentration, or when a set time has elapsed from the start of the breathing activation process In addition, it is judged that the activation of the respiration of the banana was brought out. This criterion is not particularly limited, and may be appropriately determined based on experiments and empirical rules. In the present embodiment, it is determined that the activation of the respiration of the banana is extracted at time t _{1 when} 30 hours have elapsed from the start of the respiration activation process. If the activation of the respiration of the banana is extracted, the respiration activation process is terminated.

After the end of the breathing activation process, the control device 10 controls the air conditioner 4 to ventilate the inside of the muro 2 and discharge ethylene gas outside the muro 2. The ethylene gas discharge timing may be appropriately determined based on experiments and empirical rules. Further, the control device 10 controls the air conditioner 4 based on the detected concentration of the CO ₂ sensor 14 and the set concentration so as to ventilate the inside of the muro 2 so that the carbon dioxide concentration in the muro 2 does not exceed the set concentration. The set concentration and ventilation timing may be appropriately determined based on experiments and empirical rules.

After drawing out the respiration activation of the banana by the respiration activation process, a temperature lowering process of lowering the pulp temperature by controlling the temperature in the muro 2 is performed.
In the present embodiment, the temperature lowering process is started by starting temperature control for setting the inside of the muro 2 at the set temperature at time t ₁ . The set temperature may be appropriately determined based on experiments and empirical rules for lowering the pulp temperature, and is set to 17 ° C. in this embodiment. The control device 10 controls the air conditioner 4 so that the temperature detected in the muro 2 by the first temperature sensor 12 becomes the set temperature. As a result, the banana in the carton 6 comes into contact with the temperature-controlled air flow by the air circulation due to the differential pressure, and the pulp temperature gradually decreases.
The control device 10 determines whether or not to end the temperature lowering process. For example, when the detected value of the pulp temperature by the second temperature sensor 13 is equal to or lower than the set temperature, or when a set time has elapsed since the start of the temperature lowering process, the temperature lowering process is terminated. This criterion is not particularly limited, and may be appropriately determined based on experiments and empirical rules. In the present embodiment, the temperature lowering process ends at time t _{2 when} 8 hours have elapsed from the start of the temperature lowering process.
It is preferable that the minimum value Tb of the pulp temperature in the temperature lowering process is lower by 2 ° C. or more than the maximum value Ta of the pulp temperature in the respiratory activation process. Thereby, maturation of a banana can be accelerated | stimulated, without raising the pulp temperature in a temperature rising process excessively. The difference between the minimum value Tb and the maximum value Ta is preferably within 5 ° C. Thereby, it can prevent that ripening of a banana is suppressed too much. The minimum value Tb of the pulp temperature in the temperature lowering step may be appropriately determined experimentally according to the type of banana, the firmness of the pulp, the freshness, etc. within a range where the respiration of the activated banana is not inactivated. It is set to about 17 ° C to 19 ° C.

Between the temperature lowering step and the temperature raising step, a preheating step is performed in which the temperature in the muro 2 is controlled to raise the pulp temperature.
In the present embodiment, to start the preheating process by starting at time t ₂ the temperature control for the temperature set point Muro 2. Thereby, a pulp temperature can be raised rapidly in a temperature rising process. The set temperature may be determined as appropriate based on experiments and empirical rules for increasing the pulp temperature quickly in the temperature raising step, and is set to 19 ° C. in the present embodiment. The control device 10 controls the air conditioner 4 so that the temperature detected in the muro 2 by the first temperature sensor 12 becomes the set temperature. As a result, the banana in the carton 6 comes into contact with the temperature-controlled air flow by the air circulation due to the differential pressure, and the pulp temperature gradually rises.
The control device 10 determines whether or not to end the preheating process. For example, the preheating process is ended when a set time (for example, 2 hours) elapses from the start of the preheating process or when the detected value of the pulp temperature by the second temperature sensor 13 reaches the set temperature. This criterion is not particularly limited, and may be appropriately determined based on experiments and empirical rules. Preheating process is completed at time t ₃ when two hours have passed since the start of the preheating step in the present embodiment.

After the pulp temperature is lowered by the temperature lowering step, a temperature raising step is performed in which the temperature of the pulp is raised by the heat generated by the banana itself in a state in which the temperature control in the muro 2 is released through the preheating step.
The control device 10 releases the control of the air conditioner 4 according to a control program when a predetermined condition is satisfied. In this embodiment, the air conditioner 4 is stopped to control the air conditioner 4 by the control device 10 by releasing at time t ₃ when the preheating step is completed, it starts the heating process for releasing the temperature control in the Muro 2 . The condition for canceling the control of the air conditioner 4 may be any condition as long as the temperature raising process can be started after the temperature lowering process. For example, the preheating process may be omitted and the control of the air conditioner 4 may be canceled at the end of the temperature lowering process. . This eliminates air circulation due to differential pressure. The banana in the carton 6 is brought into a state where it is neither heated nor cooled from the outside by coming into contact with air whose temperature is not controlled. In this temperature raising step, the bananas generate heat with the progress of ripening, and become a natural ripening state in which the pulp temperature rises without being heated or cooled from the outside. In this embodiment, the air conditioner 4 is stopped when the temperature control is canceled. However, since it is sufficient to stop the air conditioning in the muro 2, it is sufficient to stop the air conditioning when the temperature control is canceled. Circulation may not be stopped.
The control device 10 determines whether or not to end the temperature raising process according to the control program. That is, the control of the air conditioner 4 is resumed when the set time has elapsed from the release of the control of the air conditioner 4 for starting the temperature raising process or when the detected value of the pulp temperature by the second temperature sensor 13 reaches the set temperature. Then, the temperature raising process is completed.
The maximum value of the pulp temperature in the temperature raising step is 2 ° C. or more higher than the pulp temperature at the start of the temperature raising step, preferably 3 ° C. or more.
It is preferable that the difference between the maximum value Ta of the pulp temperature in the breathing activation process and the maximum value Tc of the pulp temperature in the heating process is within 3 ° C. Thereby, it is possible to prevent the banana from being excessively matured due to the maximum value Tc of the pulp temperature in the temperature raising step being too high, and also to prevent the banana from becoming insufficiently mature due to the maximum value Tc being too low. it can.
Furthermore, since the temperature control is canceled in the temperature raising step and the peel is hard to be damaged, it is preferable that the maximum value Tc of the pulp temperature in the temperature raising step is higher than the maximum value Ta of the pulp temperature in the breathing activation step. Thereby, the maturation due to the heat generated from the inside of the banana itself can be further promoted. If there is a circumstance such as low banana freshness, the maximum value Tc of the pulp temperature in the temperature raising step may be set lower than the maximum value Ta of the pulp temperature in the breathing activation step.
In the present embodiment, is assumed to heating step is completed at time t ₄ when passed 8 hours from the start of the heating process, the maximum value of the pulp temperature in the heating process, from the pulp temperature at the start of the heating process Is about 4.5 ° C., and is set to about 1.5 ° C. higher than the maximum value Ta of the pulp temperature in the respiratory activation process, but is not limited to this. For example, in the cold season, it is higher than the warm season It is preferable to set or set higher when the banana growing place is a highland than when it is a lowland.

After raising the pulp temperature by the temperature raising step, a temperature lowering step is performed in which the pulp temperature is lowered again by restarting the temperature control in the muro 2.
In the present embodiment, the temperature lowering process is started by starting temperature control for setting the inside of the muro 2 at the set temperature (18 ° C. in the present embodiment) at time t ₄ , and the set time ( controlling the temperature to the 14 ° C.) in yet low set temperature (in this embodiment 12 hours) Muro within 2 to time t ₅ after the elapse of the present embodiment, the time setting from the time t ₅ (present It terminates the re-cooling step at a time t ₆ after 8 hours) has elapsed in the form. The control device 10 controls the air conditioner 4 so that the temperature detected in the muro 2 by the first temperature sensor 12 becomes the set temperature. As a result, the bananas in the carton 6 come into contact with the temperature-controlled air flow by the air circulation due to the differential pressure, and the pulp temperature is gradually lowered to the final value to complete the ripening process. The set temperature and set time in the re-cooling step are not particularly limited, and may be appropriately determined based on experiments and empirical rules so that aging is not excessively suppressed and the skin is not damaged.

  According to the above embodiment, the fruit temperature of the banana has a peak value that is the maximum value Ta in the breathing activation process and a peak value that is the maximum value Tc in the heating process, and the peak value in the heating process is It is obtained not by artificially controlling the temperature from the outside but by raising the pulp temperature due to the heat generated from the inside of the banana itself. As a result, ripening of the banana is promoted from the inside without damaging the skin, and it is possible to prevent the core of the pulp from becoming crumpled, and it is possible to shorten the time required for the ripening process by increasing the sugar content of the pulp quickly. In addition, since the pulp temperature is artificially lowered in the temperature lowering process before it is raised in the temperature raising process, the ripening can be promoted without excessively increasing the maximum value Tc of the pulp temperature in the temperature raising process, and the neck breaks. It is possible to prevent the period during which the product can be sold as a product from being shortened.

  FIG. 5 relates to a modification of the above embodiment, and inputs the time, the banana pulp temperature, and the control device 10 when the banana ripening processing method according to the present invention is carried out using the ripening processing device 1. An example of the relationship with the set temperature of Muro 2 is shown. In this modification, the same parts as those in the above embodiment are denoted by the same reference numerals, description thereof will be omitted, and differences will be described.

  In this modification, after restarting the temperature control in the muro 2 to lower the pulp temperature raised by the temperature raising step, until the pulp temperature is lowered to the final value at the completion of the ripening process. In the meantime, there is once an additional temperature raising step for raising the pulp temperature by the heat generated by the banana itself in a state where the temperature control in the muro 2 is released. After raising the pulp temperature by this additional temperature raising step, the pulp temperature is lowered again by controlling the temperature in the muro 2 by restarting the temperature lowering step again.

In this modification, after the lapse of the set time from the time t ₄ when starting the re-cooling step, the controller 10 starts the additional heating process for releasing the temperature control Muro in 2 by releasing the control of the air conditioner 4 by To do. The setting time, the additional heating step may be appropriately determined based on the appropriate value on to quickly raise the pulp temperature to experiments and empirical rules, in this modification, the time elapsed from the time t ₄ 4 h t _In step ₇ , an additional temperature raising process is started. This eliminates air circulation due to differential pressure. The banana in the carton 6 is brought into a state where it is neither heated nor cooled from the outside by coming into contact with air whose temperature is not controlled. Since bananas generate heat by themselves as ripening progresses, the pulp temperature rises in a state where neither heating nor cooling is performed from the outside.
The control device 10 determines whether or not to end the additional temperature raising step. For example, the additional temperature raising step is terminated when a set time elapses from the start of the additional temperature raising step or when the detected value of the pulp temperature by the second temperature sensor 13 reaches the set temperature. This criterion is not particularly limited, and may be appropriately determined based on experiments and empirical rules. In this modification, the additional temperature raising step ends at time t _{8 when} 3 hours have elapsed from the start of the additional temperature raising step.

After raising the pulp temperature by the additional temperature raising step, the pulp temperature is lowered again by controlling the temperature in the muro 2 by restarting the temperature lowering step again.
In this modification, the temperature-reduction process is resumed by starting temperature control for setting the inside of the muro 2 at the set temperature (17 ° C. in this modification) at time t ₉ , and the set time ( At time t ₉ after the elapse of 6 hours in the present modification, temperature control is performed to make the inside of the muro 2 a lower set temperature (14 ° C. in the present modification), and the set time (the present modification) from that time t _9. in the example terminates the re-cooling step at a time t ₆ after 6 hours) has elapsed. The control device 10 controls the air conditioner 4 so that the temperature detected in the muro 2 by the first temperature sensor 12 becomes the set temperature. As a result, the bananas in the carton 6 come into contact with the temperature-controlled air flow by the air circulation due to the differential pressure, and the pulp temperature is gradually lowered to the final value to complete the ripening process. The rest is the same as in the above embodiment.

  The present invention is not limited to the above embodiment. For example, the preheating step is not essential, and the temperature raising step may be performed continuously after the temperature lowering step. Further, the additional preheating step may not be performed or may be performed twice or more. Furthermore, an additional preheating step of controlling and raising the temperature in the muro may be performed after the start of the re-temperature reduction step and before the additional temperature increase step. The air conditioner may be operated not by the controller but by a person, and the temperature control in the muro and the release of the temperature control may be performed.

  FIG. 6 shows the relationship between the sugar content of the banana and the time after the ripening processing apparatus 1 of the above embodiment is used, when the ripening processing of the highland cultivated banana is performed. In FIG. 6, the vertical axis indicates the sugar content of the banana and the horizontal axis indicates the number of days that have elapsed since the start of the ripening process. Here, the sugar content of 70 pieces of banana ripened by a method including a temperature raising process for 5 hours is measured every 24 hours immediately after taking out from the muro 2 and the average of the measured values every 24 hours is measured. Obtained and shown in FIG. Further, the sugar content of 180 bananas ripened by a conventional method not including a temperature raising step is measured every 24 hours immediately after taking out from the muro 2, and the average of the measured values every 24 hours is obtained. In FIG. 6, this is indicated by a cross and a numerical value. The fruit sugar content was measured using a sugar content meter (PR-101α) manufactured by ATAGO. In addition, since the ripening processing period including the heating step was 5 days and the conventional ripening processing period not including the heating step was 6 days, the sugar content of the pulp was higher than when the heating process was not included. The number of measurements is increased by one.

FIG. 7 shows measurement of the set temperature of muro 2 and the fruit temperature of the banana when the ripening processing of the highland cultivated banana is carried out by the method including the heating process for 5 hours using the ripening processing device 1 of the above embodiment. The relationship between the value and the measured value of the temperature of Muro 2 and time is shown. In each figure, the horizontal axis represents time, the vertical axis represents temperature, the solid line A represents the measured value of the pulp temperature, the broken line B represents the set temperature input to the control device 10, and the two-dot chain line C represents the measured value of the temperature of the muro 2. . Here, after drawing out the activation of banana respiration by the breathing activation process, the temperature lowering process is started by changing the set temperature of Muro 2 from 21 ° C. to 16 ° C. at time t ₁ . At time t ₂ , the temperature is changed from 16 ° C. to 18 ° C., and in this temperature lowering process, the cooler is turned on / off to maintain the set temperature, and at time t ₃ the temperature control in the muro 2 is canceled to increase the temperature. The process is started, and the temperature lowering process is started by setting the temperature of the muro 2 to 18 ° C. at time t _{4 when} 5 hours have elapsed from time t ₃ . Although not shown in the drawings, the set temperature of the muro 2 is lowered with time as in the embodiment.

  From FIG. 6, when the ripening process is performed by a method including a heating process for 5 hours, it can be confirmed that the sugar content is higher than that when the ripening process is performed by a method not including the heating process, and from the start of the ripening process. On the ninth day, it can be confirmed that the sugar content does not decrease when the temperature raising step is included, but the sugar content decreases when the temperature raising step is not included. From FIG. 7, it can be confirmed that the maximum value of the pulp temperature in the heating process is slightly lower by 2 ° than the pulp temperature at the start of the heating process in the heating process of 5 hours. Even if the room temperature rises due to turning off, the fluctuation of the pulp temperature is as small as about 0.5 ° C. at the maximum, and it can be confirmed that the substantial rise of the pulp temperature is regulated. Therefore, the ripening process is shortened by ripening by a method that includes the temperature raising step, and by setting the maximum value of the pulp temperature in the temperature raising step to be 2 ° C. higher than the pulp temperature at the start of the temperature raising step. The sugar content of the flesh can be increased before sugar spots are formed on the skin, and it is possible to prevent the core of the flesh from being crushed even when the cultivation area is at a high altitude. It turns out that the period which can be sold as a product can be lengthened.

Front sectional view of a ripening processing apparatus for carrying out a banana ripening processing method according to an embodiment of the present invention Side sectional drawing of the ripening processing apparatus for enforcing the ripening processing method of the banana which concerns on embodiment of this invention. The figure which shows the control structure of the ripening processing apparatus for enforcing the ripening processing method of the banana which concerns on embodiment of this invention. The figure which shows an example of the relationship in the time in the case of implementing the ripening processing method of the banana which concerns on embodiment of this invention, the pulp temperature of a banana, and the preset temperature of mulo The figure which shows an example of the relationship in the case of implementing the ripening processing method of the banana which concerns on the modification of this invention, the pulp temperature of a banana, and the preset temperature of mulo Figure showing the relationship between the sugar content of bananas and the time after removal from mulo Figure showing the relationship between the set temperature of muro, measured value of banana pulp temperature, and measured value of muro temperature and time

Explanation of symbols

  2 ... Muro, 10 ... Control device, 4 ... Air conditioner, 11 ... Input device, 12 ... First temperature sensor, 13 ... Second temperature sensor

Claims (7)

In the ripening processing method for bananas having a breathing activation step for increasing the pulp temperature of the bananas by controlling the temperature in the muro in order to activate the respiration of immature bananas in the temperature-controllable maturation processing muro ,
After drawing out the activation of banana respiration by the respiration activation step, the temperature lowering step of lowering the pulp temperature by controlling the temperature in the muro,
After lowering the pulp temperature by the temperature lowering step, the temperature raising step of raising the pulp temperature by the heat generation of the banana itself in a state where the temperature control in the mulo is released,
After raising the pulp temperature by the temperature raising step, having a temperature lowering step of lowering the pulp temperature again by resuming the temperature control in the muro,
A method for ripening a banana, wherein the maximum value of the pulp temperature in the temperature raising step is set to be 2 ° C. or more higher than the pulp temperature at the start of the temperature raising step.   The ripening processing method of the banana of Claim 1 which makes the minimum value of the pulp temperature in the said temperature fall process 2 degreeC or less lower than the maximum value of the pulp temperature in the said respiratory activation process.   The ripening processing method of the banana of Claim 1 or 2 which makes the difference of the maximum value of the pulp temperature in the said respiratory activation process and the maximum value of the pulp temperature in the said temperature rising process within 3 degrees C.   The ripening processing method of the banana of any one of Claims 1-3 which makes the maximum value of the pulp temperature in the said temperature raising process higher than the maximum value of the pulp temperature in the said respiratory activation process.   The banana addition according to any one of claims 1 to 4, further comprising a preheating step of controlling the temperature in the mulo to be higher than the pulp temperature between the temperature lowering step and the temperature raising step. Ripe processing method. After restarting the temperature control in the mullo to lower the pulp temperature raised by the temperature raising step, until the pulp temperature is lowered to the final value at the completion of the ripening process, An additional temperature raising step for raising the pulp temperature by the heat generated by the banana itself with the temperature control in the mulo being released, at least once,
The pulp temperature is lowered again by controlling the temperature in the mulberry by restarting the re-cooling step after raising the pulp temperature by the additional temperature raising step. Ripening processing method of banana. A control system for carrying out the ripening processing method for a banana according to any one of claims 1 to 6,
A first temperature sensor capable of detecting the temperature in the muro,
A second temperature sensor capable of detecting the banana pulp temperature;
An input device capable of inputting set time and set temperature;
An air conditioner capable of cooling and heating the inside of the muro based on a detection value of the first temperature sensor, a detection value of the second temperature sensor, a setting time and a setting temperature input from the input device. A controllable control device,
The control device releases the control of the air conditioner when a predetermined condition is satisfied, and when the set time elapses from the release of the control or the detection value of the second temperature sensor reaches a set temperature, the air conditioner A control system for ripening banana processing, which stores a control program for resuming control of the banana.

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