JP2009227297A - Packaging bag for keeping grape fresh and method for storing grape - Google Patents
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本発明は、ブドウを包装して、貯蔵、出荷、運搬、店頭陳列する際のブドウの保存方法及びブドウの鮮度保持用包装袋に関する。 The present invention relates to a method for preserving grapes when packaging, storing, shipping, transporting, and displaying the grapes, and a packaging bag for keeping freshness of grapes.
ブドウをはじめ青果物は、周囲のガス雰囲気が大気よりも低酸素濃度、高二酸化炭素濃度になると、大気中にある場合に比べ、呼吸量が少なくなり、長持ちするようになる。しかし、青果物を極端な低酸素濃度、高二酸化炭素濃度条件下に置くと、呼吸障害を起こす。 Grapes and other fruits and vegetables have a lower respiration rate and a longer life when the surrounding gas atmosphere has a lower oxygen concentration and a higher carbon dioxide concentration than the air, compared with those in the air. However, if the fruits and vegetables are placed under extremely low oxygen and high carbon dioxide conditions, they cause respiratory problems.
そのため、青果物を包装して、貯蔵、出荷、運搬、店頭陳列する際には、適度なガス条件で青果物を保存しなければならない。 Therefore, when packaging fruits and vegetables for storage, shipment, transportation, and store display, the fruits and vegetables must be stored under appropriate gas conditions.
ところが、最適なガス条件は、青果物の種類により異なるため、ブドウ以外の青果物では、良好な保存条件であったとしても、ブドウに応用できるとは限らない。
特に、ブドウには、保存中の脱粒や、穂軸と穂柄の部分（以下併せて穂軸と記載）の変色、しおれ等のブドウ特有の問題点があるため、ブドウ以外の青果物での保存条件を、そのままブドウに適用することはできない。
However, since the optimal gas conditions vary depending on the type of fruit and vegetable, fruits and vegetables other than grapes are not always applicable to grapes even if they are in good storage conditions.
In particular, grapes have problems such as threshing during storage, discoloration of the cob and panicle parts (hereinafter referred to as “cob”), and wilting, so preservation in fruits and vegetables other than grapes The condition cannot be applied directly to the grapes.
ブドウの保存方法としては、特開平６−４６７４９号公報（特許文献１）には、２３℃における酸素透過度が１０００〜１００００ｃｃ／ｍ2・２４ｈｒ・ａｔｍであるフィルムを用いてブドウを密封包装し、これを低温で保存することを特徴とするブドウの長期保存方法が開示されている。 As a method for preserving grapes, Japanese Patent Application Laid-Open No. 6-46749 (Patent Document 1) hermetically wraps grapes using a film having an oxygen permeability of 1000 to 10000 cc / m 2 · 24 hr · atm at 23 ° C. And a method for long-term storage of grapes, characterized by storing it at low temperatures.
特許文献１に開示されているブドウの長期保存方法は、倉庫で長期間ブドウを保存するためのブドウの保存方法であり、保存温度が−３〜０℃であることが必要なため、特殊な冷蔵庫が必要である。また、その保存温度は、ブドウが凍結する温度に極めて近いので、該ブドウの長期保存方法では、ブドウが凍結する危険がある。例えば、特許文献１の実施例では、保存温度は−２℃、保存期間は１ヶ月又は２ヶ月である。 The long-term storage method for grapes disclosed in Patent Document 1 is a grape storage method for storing grapes in a warehouse for a long time, and it is necessary that the storage temperature is −3 to 0 ° C. A refrigerator is needed. Moreover, since the storage temperature is very close to the temperature at which grapes freeze, there is a risk that the grapes will freeze in the long-term storage method of the grapes. For example, in the Example of Patent Document 1, the storage temperature is −2 ° C., and the storage period is one month or two months.
それに対して、ブドウを包装して、貯蔵、出荷、運搬、店頭陳列する際は、常温又は通常の冷蔵庫で保存されるため、保存条件は、保存温度が３〜３０℃、保存期間の多くは１４日程度まであり、特許文献１とは、保存の目的及び保存条件が、全く異なる。 In contrast, when packaging, storing, shipping, transporting, and displaying in the store, it is stored at room temperature or in a normal refrigerator, so the storage conditions are 3 to 30 ° C, and most of the storage period There are up to about 14 days, and the purpose of storage and storage conditions are completely different from Patent Document 1.
そのため、特許文献１に開示されているブドウの長期保存方法を、貯蔵、出荷、運搬、店頭陳列する際に使用することはできなかった。ブドウを貯蔵、出荷、運搬、店頭陳列する際には、温度変化によるストレスでブドウが急激に劣化する。例えば、貯蔵では、３〜７℃の冷蔵貯蔵、出荷時が２０℃、運搬時には１０℃の冷蔵車が使用されるなどの温度変化によるストレスがかかるが、特許文献１に開示されているブドウの長期保存方法では、このような強いストレスを受けることはないためである。つまり、特許文献１に開示されているブドウの長期保存方法では、ブドウを貯蔵、出荷、運搬、店頭陳列する際に、鮮度を保持することができないという問題があった。 Therefore, the long-term preservation method for grapes disclosed in Patent Document 1 cannot be used for storage, shipment, transportation, and store display. When grapes are stored, shipped, transported, or displayed in stores, the grapes deteriorate rapidly due to stress caused by temperature changes. For example, in storage, refrigerated storage at 3 to 7 ° C., 20 ° C. during shipping, and a 10 ° C. refrigerated vehicle is used during transportation. This is because the long-term storage method does not receive such a strong stress. That is, the grape long-term storage method disclosed in Patent Document 1 has a problem that freshness cannot be maintained when grapes are stored, shipped, transported, and displayed in stores.
従って、本発明の課題は、ブドウを包装して、貯蔵、出荷、運搬、店頭陳列する際に、優れた鮮度保持効果を有するブドウの保存方法及びブドウの鮮度保持用包装袋を提供することにある。 Accordingly, an object of the present invention is to provide a method for preserving grapes and a packaging bag for keeping freshness of grapes that have an excellent effect of keeping freshness when packaging, storing, shipping, transporting, and displaying in the store. is there.
本発明者らは、上記従来技術における課題を解決すべく、鋭意研究を重ねた結果、ブドウ１００ｇ当りの酸素透過量を特定の範囲にすることにより、ブドウの鮮度保持効果が高くなることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above-described problems in the prior art, the present inventors have found that the effect of maintaining the freshness of grapes is enhanced by setting the oxygen permeation amount per 100 g of grapes to a specific range. The present invention has been completed.
すなわち、本発明（１）は、高分子フィルムからなるブドウの鮮度保持用包装袋であって、
該ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐが、４５〜２００ｃｃ／１００ｇ・ｄａｙ・ａｔｍであることを特徴とするブドウの鮮度保持用包装袋を供するものである。
That is, the present invention (1) is a packaging bag for maintaining the freshness of grapes comprising a polymer film,
A freshness-keeping packaging bag for grapes, characterized in that the oxygen permeation amount P of the freshness-keeping packaging bag during storage of the grape is 45 to 200 cc / 100 g · day · atm.
また、本発明（２）は、前記鮮度保持用包装袋の酸素透過量Ｐが、４５〜１１５ｃｃ／１００ｇ・ｄａｙ・ａｔｍであることを特徴とする前記本発明（１）のブドウの鮮度保持用包装袋を提供するものである。 In the present invention (2), the oxygen permeation amount P of the freshness-keeping packaging bag is 45 to 115 cc / 100 g · day · atm. A packaging bag is provided.
また、本発明（３）は、前記鮮度保持用包装袋が、平均孔径２０〜１５０μｍの微孔を有することを特徴とする前記本発明（１）又は（２）いずれかのブドウの鮮度保持用包装袋を提供するものである。 In the present invention (3), the freshness-keeping packaging bag has micropores having an average pore diameter of 20 to 150 μm, and the freshness preservation of grapes according to the present invention (1) or (2) A packaging bag is provided.
また、本発明（４）は、ブドウを高分子フィルムで包装して保存するブドウの保存方法のおいて、
保存時の酸素透過量Ｐを４５〜２００ｃｃ／１００ｇ・ｄａｙ・ａｔｍとすること、を特徴とするブドウの保存方法を提供するものである。
In addition, the present invention (4) is a method for storing grapes in which grapes are packaged and stored with a polymer film.
The present invention provides a method for preserving grapes, characterized in that the oxygen permeation amount P during storage is 45 to 200 cc / 100 g · day · atm.
また、本発明（５）は、包装体１つ当りの前記ブドウの質量が、１００〜１１００ｇであることを特徴とする前記本発明（４）のブドウの保存方法を提供するものである。 Moreover, this invention (5) provides the grape preservation | save method of the said this invention (4) characterized by the mass of the said grape per package body being 100-1100g.
本発明によれば、ブドウを包装して、貯蔵、出荷、運搬、店頭陳列する際に、優れた鮮度保持効果を発揮するブドウの保存方法及びブドウの鮮度保持用包装袋を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, when packaging grape and storing, shipping, carrying, and displaying in a store, the preservation method of the grape which exhibits the outstanding freshness maintenance effect, and the packaging bag for freshness preservation of grape can be provided. .
本発明のブドウの保存方法は、ブドウを高分子フィルムで包装して保存するブドウの保存方法のおいて、
保存時の酸素透過量Ｐを４５〜２００[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]とするブドウの保存方法である。
The method for preserving grapes of the present invention is a method for preserving grapes by packaging and storing grapes with a polymer film.
This is a grape preservation method in which the oxygen permeation amount P during storage is 45 to 200 [cc / (100 g · day · atm)].
本発明のブドウの保存方法は、該ブドウを収穫後、１房〜数房程度を高分子フィルムで包装し、貯蔵、出荷、運搬、店頭陳列する際の保存方法である。包装体１つ当りの該ブドウの質量は、１００〜１１００ｇであり、好ましくは２００〜９００ｇである。なお、本発明においては、該包装体とは、該高分子フィルムで包装された該ブドウのことを指す。 The grape preservation method of the present invention is a preservation method in which about 1 to several bunches are packed with a polymer film after harvesting and stored, shipped, transported, and displayed in stores. The mass of the grape per package is 100 to 1100 g, preferably 200 to 900 g. In the present invention, the package refers to the grapes packaged with the polymer film.
本発明のブドウの保存方法に係る該ブドウとは、例えば、ピオーネ、巨峰、翠峰、伊豆錦、ゴルビー、デラウェア、甲斐路、スチューベン、マスカット・オブ・アレキサンドリア、マニキュアフィンガー等が挙げられる。 Examples of the grape according to the method for preserving grapes of the present invention include Pione, Kyoho, Tomine, Izunishiki, Golby, Delaware, Kai Road, Steuben, Muscat of Alexandria, and Manicure Finger.
本発明のブドウの保存方法に係る該高分子フィルムは、特に制限されず、青果物の包装に用いられている高分子フィルムであればよく、材質としては、例えば、ポリエチレン、ポリプロピレン、ポリ塩化ビニル、ポリアミド、ポリエステル、ポリカーボネート、ポリ乳酸等、あるいは、これらの複合材料が挙げられる。 The polymer film according to the grape storage method of the present invention is not particularly limited as long as it is a polymer film used for packaging fruits and vegetables. Examples of the material include polyethylene, polypropylene, polyvinyl chloride, Examples thereof include polyamide, polyester, polycarbonate, polylactic acid, and composite materials thereof.
該高分子フィルムの厚さは、特に制限されないが、通常、１５〜６０μｍであり、取り扱い及びコストの観点から、２０〜４０μｍが好ましい。 The thickness of the polymer film is not particularly limited, but is usually 15 to 60 μm, and preferably 20 to 40 μm from the viewpoint of handling and cost.
本発明のブドウの保存方法では、該保存時の酸素透過量Ｐは４５〜２００[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]、好ましくは４５〜１１５[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]である。該保存時の酸素透過量Ｐが上記範囲にあることにより、鮮度保持効果が高くなる。特に、該保存時の酸素透過量Ｐが上記範囲にあることにより、穂軸の変色が少なくなり、脱粒が少なくなり、カビの発生が少なくなり、異臭の発生が少なくなる。一方、該保存時の酸素透過量Ｐが少な過ぎても、多過ぎても、穂軸の変色が多くなり、脱粒が多くなり、カビの発生が多くなる。なお、本発明において、該脱粒とは、ブドウの房からブドウの粒が取れることを意味する。 In the grape preservation method of the present invention, the oxygen permeation amount P during the preservation is 45 to 200 [cc / (100 g · day · atm)], preferably 45 to 115 [cc / (100 g · day · atm)]. is there. When the oxygen permeation amount P during storage is in the above range, the effect of maintaining freshness is enhanced. In particular, when the oxygen permeation amount P at the time of storage is in the above range, the discoloration of the cob is reduced, the degranulation is reduced, the generation of mold is reduced, and the generation of off-flavor is reduced. On the other hand, if the oxygen permeation amount P during storage is too small or too large, discoloration of the cob increases, detachment increases, and mold generation increases. In the present invention, the threshing means that grape grains are removed from a bunch of grapes.
該ブドウは、高価なので、贈答用に使われることが多く、そのため、該ブドウの鮮度保持においては、穂軸の変色が少ないこと、脱粒が少ないこと、カビの発生が少ないことという外観が、特に重視される。 Since the grapes are expensive, they are often used for gifts.Therefore, in maintaining the freshness of the grapes, the appearance that the discoloration of the cobs is small, the degranulation is small, and the occurrence of mold is particularly small. Emphasized.
本発明において、該保存時の酸素透過量Ｐ[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]とは、２３℃における、包装されるブドウ１００ｇ当りの、１日当りの、包装体の内と外との酸素圧力差１気圧当りの酸素透過量である。 In the present invention, the oxygen permeation amount P [cc / (100 g · day · atm)] at the time of storage is defined as the inside and outside of the package per day for 100 g of grapes to be packaged at 23 ° C. This is the oxygen permeation amount per one atmospheric pressure difference.
２３℃における単位面積当りの酸素透過量がＦ[ｃｃ／（ｍ2・ｄａｙ・ａｔｍ）]の高分子フィルムを用いて、該ブドウを包装する場合、該保存時の酸素透過量Ｐ[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]は、２３℃における該高分子フィルムの単位面積当りの酸素透過量Ｆ[ｃｃ／（ｍ2・ｄａｙ・ａｔｍ）]に、該高分子フィルムの有効表面積Ｓ（ｍ2）を乗じて得た値を、包装されるブドウの質量Ｗ（ｇ）で除し、１００を乗じた値である。例えば、２３℃における高分子フィルムの単位面積当りの酸素透過量がｆ[ｃｃ／（ｍ2・ｄａｙ・ａｔｍ）]、高分子フィルムの有効表面積がｓ（ｍ2）、包装されたブドウの質量がｗ（ｇ）であった場合、保存時の酸素透過量Ｐは、
Ｐ＝ｆ×ｓ×（１００／ｗ）
となる。なお、該高分子フィルムの有効表面積とは、該高分子フィルムのうち、酸素透過に関与できる部分の表面積を指し、密封のために張り合わせられている部分のような、酸素透過に関与できない部分を除く表面積のことである。例えば、長方形の２枚の高分子フィルムを、４辺をヒートシールして密封して、該ブドウを包装する場合、密封後の包装袋の内側の表面積が、該高分子フィルムの有効表面積である。
When the grape is packaged using a polymer film having an oxygen transmission rate per unit area at 23 ° C. of F [cc / (m 2 · day · atm)], the oxygen transmission rate P [cc / (100 g · day · atm)] is an effective surface area S (m (m) of the polymer film at an oxygen permeation amount F [cc / (m 2 · day · atm)] per unit area of the polymer film at 23 ° C. The value obtained by multiplying 2 ) is divided by the mass W (g) of the grapes to be packaged and multiplied by 100. For example, the oxygen permeation amount per unit area of the polymer film at 23 ° C. is f [cc / (m 2 · day · atm)], the effective surface area of the polymer film is s (m 2 ), and the mass of the packaged grape Is w (g), the oxygen permeation amount P during storage is
P = f × s × (100 / w)
It becomes. The effective surface area of the polymer film refers to the surface area of the part of the polymer film that can participate in oxygen permeation, and the part that cannot participate in oxygen permeation, such as the part that is bonded for sealing. It is the surface area to exclude. For example, when two grape-shaped polymer films are sealed by heat-sealing four sides to wrap the grapes, the surface area inside the packaging bag after sealing is the effective surface area of the polymer film. .
本発明のブドウの保存方法では、該高分子フィルムの材質自体の酸素透過性が低い場合、該高分子フィルムに平均孔径２０〜１５０μｍ、好ましくは平均孔径２０〜１００μｍの微孔を開け、該微孔の大きさ及び数により、該保存時の酸素透過量Ｐを上記範囲内に調整することができる。また、該高分子フィルムの材質によっては、微孔を開けなくても、材質自体での酸素透過により、該保存時の酸素透過量Ｐを上記範囲内に調整することができるので、このような場合は、該高分子フィルムの材質を選択することによって、該保存時の酸素透過量Ｐを調整することができる。また、該高分子フィルムの材質及び微孔の大きさ又は数の選択によって、該保存時の酸素透過量Ｐを調整することもできる。 In the grape preservation method of the present invention, when the oxygen permeability of the material of the polymer film itself is low, micropores having an average pore diameter of 20 to 150 μm, preferably an average pore diameter of 20 to 100 μm are formed in the polymer film, Depending on the size and number of pores, the oxygen permeation amount P during storage can be adjusted within the above range. Also, depending on the material of the polymer film, the oxygen permeation amount P during storage can be adjusted within the above range by oxygen permeation of the material itself without opening micropores. In this case, the oxygen permeation amount P during storage can be adjusted by selecting the material of the polymer film. In addition, the oxygen permeation amount P during storage can be adjusted by selecting the material of the polymer film and the size or number of micropores.
該高分子フィルムによる包装袋の形状は、特に制限されない。 The shape of the packaging bag made of the polymer film is not particularly limited.
本発明のブドウの保存方法では、該ブドウを、該高分子フィルムに入れ、密封するが、該高分子フィルムを密封する方法としては、ヒートシール、結束帯、輪ゴム、かしめ等、特に制限されない。また、本発明のブドウの保存方法では、包装形態としては、袋詰めの形態だけではなく、例えば、トレイ容器にトップシールする形態であってもよく、あるいは、ダンボール箱と該高分子フィルムとを一体化させた形態であってもよい。 In the method for preserving grapes of the present invention, the grapes are placed in the polymer film and sealed, but the method for sealing the polymer film is not particularly limited, such as heat sealing, banding, rubber band, caulking, or the like. Further, in the grape preservation method of the present invention, the packaging form is not limited to a bag-packed form, for example, a form that is top-sealed in a tray container, or a cardboard box and the polymer film are combined. It may be an integrated form.
本発明のブドウの保存方法は、該ブドウを収穫後、高分子フィルムで包装し、該ブドウが該高分子フィルムで包装された包装体を、貯蔵、出荷、運搬、店頭陳列する際の保存方法であるので、保存温度は、通常は、１０〜２５℃であり、環境によっては３〜３０℃となることもある。つまり、本発明のブドウの保存方法は、上記保存温度条件下における保存方法である。 The method for preserving grapes according to the present invention is a method for preserving when the grapes are harvested and then packaged with a polymer film, and the packaging body in which the grapes are packaged with the polymer film is stored, shipped, transported, and displayed in a store. Therefore, the storage temperature is usually 10 to 25 ° C. and may be 3 to 30 ° C. depending on the environment. That is, the grape storage method of the present invention is a storage method under the above storage temperature conditions.
本発明のブドウの保存方法は、次に述べる本発明のブドウの鮮度保持用包装袋により、好適に行なわれる。 The method for preserving grapes of the present invention is suitably performed by the packaging bag for keeping freshness of grapes of the present invention described below.
本発明のブドウの鮮度保持用包装袋は、高分子フィルムからなるブドウの鮮度保持用包装袋であって、ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐが、４５〜２００[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]のブドウの鮮度保持用包装袋である。 The grape freshness-keeping packaging bag of the present invention is a grape freshness-keeping packaging bag made of a polymer film, and the oxygen permeation amount P of the freshness-keeping packaging bag during storage of grapes is 45 to 200 [cc. / (100 g · day · atm)] grape sachet packaging bag.
本発明のブドウの鮮度保持用包装袋に係る該ブドウは、本発明のブドウの保存方法に係る該ブドウと同様である。 The grape according to the packaging bag for keeping freshness of grapes of the present invention is the same as the grape according to the method for preserving grapes of the present invention.
本発明のブドウの鮮度保持用包装袋に係る該高分子フィルムの材質は、本発明のブドウの保存方法に係る該高分子フィルムの材質と同様である。 The material of the polymer film according to the grape freshness-keeping packaging bag of the present invention is the same as the material of the polymer film according to the grape storage method of the present invention.
該高分子フィルムの厚さは、特に制限されないが、通常、１５〜６０μｍであり、取り扱い及びコストの観点から、２０〜４０μｍが好ましい。 The thickness of the polymer film is not particularly limited, but is usually 15 to 60 μm, and preferably 20 to 40 μm from the viewpoint of handling and cost.
該鮮度保持用包装袋は、ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐ、又は該高分子フィルムの単位面積当りの酸素透過量Ｆを調節するために、微孔を有してもよく、この場合、該微孔の平均孔径は、２０〜１５０μｍ、好ましくは２０〜１００μｍであり、該微孔の開孔面積比率は、１．３×１０-6〜３．０×１０-5％、好ましくは２．０×１０-6〜３．０×１０-5％、さらに好ましくは２．１×１０-6〜２．５×１０-5％である。なお、該微孔の開孔面積比率とは、該高分子フィルムの有効表面積に対する該微孔の総面積の比率（％）である（｛微孔の総面積／高分子フィルムの有効表面積｝×１００）。 The freshness-keeping packaging bag has micropores in order to adjust the oxygen permeation amount P of the freshness-keeping packaging bag during grape storage or the oxygen permeation amount F per unit area of the polymer film. In this case, the average pore diameter of the micropores is 20 to 150 μm, preferably 20 to 100 μm, and the pore area ratio of the micropores is 1.3 × 10 −6 to 3.0 × 10 −. It is 5 %, preferably 2.0 × 10 −6 to 3.0 × 10 −5 %, more preferably 2.1 × 10 −6 to 2.5 × 10 −5 %. The pore area ratio of the micropores is the ratio (%) of the total area of the micropores to the effective surface area of the polymer film ({total area of micropores / effective surface area of polymer film} × 100).
２３℃における、該ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐは、４５〜２００[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]であり、好ましくは４５〜１１５[ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]である。該ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐが上記範囲にあることにより、鮮度保持効果が高くなる。特に、該ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐが上記範囲にあることにより、穂軸の変色が少なくなり、脱粒が少なくなり、カビの発生が少なくなる。 The oxygen permeation amount P of the freshness-keeping packaging bag at 23 ° C. during storage of the grape is 45 to 200 [cc / (100 g · day · atm)], preferably 45 to 115 [cc / (100 g · day · atm)]. When the oxygen permeation amount P of the packaging bag for maintaining freshness when the grape is stored is in the above range, the effect of maintaining freshness is enhanced. In particular, when the oxygen permeation amount P of the freshness-keeping packaging bag during storage of the grapes is in the above range, discoloration of the cob is reduced, degranulation is reduced, and mold generation is reduced.
本発明のブドウの鮮度保持用包装袋が、１００〜１１００ｇのブドウ包装用の鮮度保持用包装袋である場合、すなわち、本発明のブドウの鮮度保持用包装袋が、１袋当りに１００〜１１００ｇの該ブドウを詰めて包装する際の包装袋として用いられる場合、２３℃における該高分子フィルムの単位面積当りの酸素透過量Ｆは、１８００〜１５０００[ｃｃ／（ｍ2・ｄａｙ・ａｔｍ）]、好ましくは２０００〜１１０００[ｃｃ／（ｍ2・ｄａｙ・ａｔｍ）]であり、該高分子フィルムの有効表面積は、０．０３〜０．３ｍ2、好ましくは０．０８〜０．２４ｍ2である。本発明のブドウの鮮度保持用包装袋を、１００〜１１００ｇのブドウ包装用の鮮度保持用包装袋として用いる場合、該高分子フィルムの単位面積当りの酸素透過量Ｆ及び有効表面積を上記範囲内とすることにより、該ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐを上記範囲内にできるので、鮮度保持効果が高くなる。 When the packaging bag for maintaining freshness of grapes of the present invention is a packaging bag for maintaining freshness of 100 to 1100 g of grapes, that is, the packaging bag for maintaining freshness of grapes of the present invention is 100 to 1100 g per bag. When used as a packaging bag for packing and packaging the grape, the oxygen permeation amount F per unit area of the polymer film at 23 ° C. is 1800 to 15000 [cc / (m 2 · day · atm)]. , Preferably 2000 to 11000 [cc / (m 2 · day · atm)], and the effective surface area of the polymer film is 0.03 to 0.3 m 2 , preferably 0.08 to 0.24 m 2 . is there. When the packaging bag for keeping freshness of grapes of the present invention is used as a packaging bag for keeping freshness of 100 to 1100 g of grapes, the oxygen permeation amount F and the effective surface area per unit area of the polymer film are within the above ranges. By doing so, the oxygen permeation amount P of the packaging bag for maintaining freshness when the grapes are stored can be within the above range, so that the effect of maintaining freshness is enhanced.
次に、実施例を挙げて本発明を更に具体的に説明するが、これは単に例示であって、本発明を制限するものではない。 EXAMPLES Next, although an Example is given and this invention is demonstrated more concretely, this is only an illustration and does not restrict | limit this invention.
（実施例１、２、４、５、６、８、比較例１〜４）
厚さ０．０３μｍの延伸ポリプロピレン製の高分子フィルムの３辺をヒートシールして、外寸が縦３７０ｍｍ×横２７０ｍｍの長方形の包装袋を作製し、表１に示す微孔を開けた。次いで、該包装袋に、ピオーネ（１房）８８０ｇを詰め、内寸が縦３５０ｍｍ×横２５０ｍｍとなるように密封し、ピオーネが包装された包装体を得た。このとき、該高分子フィルムの有効表面積Ｓは、ヒートシール部を除いた該包装体の内側の表面積であり、保存時の酸素透過量Ｐは、表１に示す値となる。なお、該保存時の酸素透過量Ｐは、以下の式で求められる。
Ｐ＝Ｆ×Ｓ×（１００／Ｗ）
Ｐ：保存時の酸素透過量[（ｃｃ／（１００ｇ・ｄａｙ・ａｔｍ）]
Ｆ：２３℃における高分子フィルムの単位面積当りの酸素透過量[ｃｃ／（ｍ2・ｄａｙ
・ａｔｍ）]
Ｓ：高分子フィルムの有効表面積（ｍ2）
Ｗ：包装体に詰められているピオーネの質量（ｇ）
なお、実施例１、２、４、５、６、８及び比較例１〜４では、
Ｓ＝０．３５×０．２５×２＝０．１７５ｍ2
Ｗ＝８８０ｇ
である。
(Examples 1, 2, 4, 5, 6, 8 and Comparative Examples 1 to 4)
Three sides of a stretched polypropylene polymer film having a thickness of 0.03 μm were heat-sealed to produce a rectangular packaging bag having an outer dimension of 370 mm long × 270 mm wide, and the micropores shown in Table 1 were opened. Next, 880 g of pione (1 bunch) was packed in the packaging bag and sealed so that the inner dimension was 350 mm long × 250 mm wide to obtain a package in which pione was packaged. At this time, the effective surface area S of the polymer film is the inner surface area of the package excluding the heat seal portion, and the oxygen permeation amount P during storage is a value shown in Table 1. The oxygen permeation amount P at the time of storage is determined by the following formula.
P = F × S × (100 / W)
P: Amount of oxygen permeation during storage [(cc / (100 g · day · atm)]
F: Oxygen permeation amount per unit area of polymer film at 23 ° C. [cc / (m 2 · day
・ Atm)]
S: Effective surface area of polymer film (m 2 )
W: Mass of pione packed in the package (g)
In Examples 1, 2, 4, 5, 6, 8 and Comparative Examples 1 to 4,
S = 0.35 × 0.25 × 2 = 0.175 m 2
W = 880g
It is.
次いで、該包装体を、１５℃と２５℃で所定の日数保存した。各保存日数毎のピオーネの品質評価結果を表２、３、４及び図１〜３に示す。なお、該品質評価では、各保存日数毎に１０個の包装体を用意した。 Next, the package was stored at 15 ° C. and 25 ° C. for a predetermined number of days. The pione quality evaluation results for each storage days are shown in Tables 2, 3, 4 and FIGS. In the quality evaluation, 10 packages were prepared for each storage day.
（実施例３、７）
厚さ０．０３μｍの延伸ポリプロピレン製の高分子フィルムの３辺をヒートシールして、外寸が縦３７０ｍｍ×横２７０ｍｍの長方形の包装袋を作製し、表１に示す微孔を開けた。次いで、該包装袋に、マスカットオブアレキサンドリア（１房）５２０ｇを詰め、内寸が縦３５０ｍｍ×横２５０ｍｍとなるように密封し、マスカットオブアレキサンドリアが包装された包装体を得た。このとき、該高分子フィルムの有効表面積Ｓは、ヒートシール部を除いた該包装体の内側の表面積であり、保存時の酸素透過量Ｐは、表１に示す値となる。なお、該保存時の酸素透過量Ｐは、前記と同様にして求められる。
(Examples 3 and 7)
Three sides of a stretched polypropylene polymer film having a thickness of 0.03 μm were heat-sealed to produce a rectangular packaging bag having an outer dimension of 370 mm long × 270 mm wide, and the micropores shown in Table 1 were opened. Next, 520 g of Muscat of Alexandria (1 bunch) was packed in the packaging bag and sealed so that the inner dimension was 350 mm long × 250 mm wide to obtain a package in which Muscat of Alexandria was packaged. At this time, the effective surface area S of the polymer film is the inner surface area of the package excluding the heat seal portion, and the oxygen permeation amount P during storage is a value shown in Table 1. The oxygen permeation amount P during storage is obtained in the same manner as described above.
次いで、該包装体を、１５℃と２５℃で所定の日数保存した。各保存日数毎のマスカットオブアレキサンドリアの品質評価結果を表４、８及び図１〜３に示す。なお、該品質評価では、各保存日数毎に１０個の包装体を用意した。 Next, the package was stored at 15 ° C. and 25 ° C. for a predetermined number of days. Tables 4 and 8 and FIGS. 1 to 3 show the quality evaluation results of Muscat of Alexandria for each storage period. In the quality evaluation, 10 packages were prepared for each storage day.
＜高分子フィルムの単位面積当りの酸素透過量Ｆの測定＞
（１）包装袋の準備
表１に示す開孔面積比率の高分子フィルムで、４辺がヒートシールで密封された長方形の包装袋を作成する。このとき、ヒートシール後の包装袋の内側の表面積が、高分子フィルムの有効表面積Ｓ（ｍ2）であり、Ｓが０．０６ｍ2以上となるように包装袋を作成する。なお、以下全ての作業は、大気中で行う。
<Measurement of oxygen permeation amount F per unit area of polymer film>
(1) Preparation of packaging bag A rectangular packaging bag having four sides sealed by heat sealing with a polymer film having a hole area ratio shown in Table 1 is prepared. At this time, the packaging bag is prepared so that the inner surface area of the packaging bag after the heat sealing is the effective surface area S (m 2 ) of the polymer film, and S is 0.06 m 2 or more. All operations below are performed in the atmosphere.
（２）窒素ガスの封入
ヒートシールで包装袋を密封した後、アスピレーターを用いて包装袋を脱気する。脱気は、包装袋の両面が貼りつくまで行う。次に、この包装袋に白硬注射筒を用いて窒素ガス（純窒素ガス）を充填する。窒素ガスの充填量は、袋サイズによるが、包装フィルムにテンションがかからない範囲で極力多く入れ、注射筒の目盛りを用いて、窒素ガスの注入量を測定する。なお、注射針を包装袋に突き刺して、ガスの出し入れを行う。針を刺す際は、高分子フィルムに両面テープを貼り、この上からポリプロピレンフィルム製の粘着テープ（以下「ＰＰテープ」という）を貼り付ける。また、針を抜いた後は、速やかにＰＰテープで針穴を塞ぐ。包装袋にはるテープは、４．５ｃｍ2以下の面積に収まるようにする。また、微孔を開けた高分子フィルムの場合は、微孔を塞がないように注意する。
(2) Enclosing nitrogen gas After sealing the packaging bag with heat sealing, the packaging bag is deaerated using an aspirator. Deaerate until both sides of the packaging bag are stuck. Next, this packaging bag is filled with nitrogen gas (pure nitrogen gas) using a white hard syringe. The filling amount of nitrogen gas depends on the bag size, but as much as possible is put in a range where tension is not applied to the packaging film, and the injection amount of nitrogen gas is measured using the scale of the syringe barrel. In addition, the injection needle is inserted into the packaging bag and the gas is taken in and out. When piercing the needle, a double-sided tape is attached to the polymer film, and an adhesive tape made of polypropylene film (hereinafter referred to as “PP tape”) is attached thereon. Moreover, after removing the needle, the needle hole is immediately closed with PP tape. The tape to be wrapped in the packaging bag should be within an area of 4.5 cm 2 or less. In the case of a polymer film having micropores, care should be taken not to block the micropores.
（３）初期酸素濃度の測定
窒素ガス充填直後に、ガスクロマトグラフィー（ＴＣＤ）で測定して、包装袋内の酸素量を求め、酸素濃度Ｃ0（体積％）を算出した。このとき、Ｃ0が０．２体積％超えている場合は、上記（１）及び（２）作業をやり直す。なお、酸素濃度測定用のサンプリングガス量は、１０ｃｃ以下とする。ガスクロマトグラフィーには、１ｃｃ程度を注入する。
(3) Measurement of initial oxygen concentration Immediately after filling with nitrogen gas, the amount of oxygen in the packaging bag was determined by gas chromatography (TCD), and the oxygen concentration C 0 (volume%) was calculated. At this time, if C 0 exceeds 0.2% by volume, the above operations (1) and (2) are repeated. The sampling gas amount for measuring the oxygen concentration is 10 cc or less. About 1 cc is injected into the gas chromatography.
（４）包装袋の保管
初期酸素濃度を測定した包装袋を、２３℃のインキュベーター中で保管する。このとき、袋の上に物が載ったり、インキュベーターのファンの風が直撃したりしないように静置する。
(4) Storage of packaging bag The packaging bag whose initial oxygen concentration was measured is stored in an incubator at 23 ° C. At this time, it is left to stand so that no objects are placed on the bag or the wind of the incubator fan is hit directly.
（５）保管中の包装袋内の酸素濃度の測定及び酸素透過量の計算
少なくとも２点以上経時時間を代えて、包装袋内のガスをサンプリングし、包装袋内の酸素濃度を測定する。このとき、経時時間は、窒素ガス充填直後から３時間以上経過後であり、且つ、包装袋内の酸素濃度が１％以上７％以下の範囲内でなれければならない。そして、経時時間ｔ（時間）と包装袋内の酸素濃度との間に比例関係(相関係数が０．９８以上)が成り立つ必要がある。もし、包装袋内の酸素濃度が１％以上７％以下の範囲内からはずれていた場合、あるいは、比例関係が成り立たない場合は再試験を行う。なお、高分子フィルムの酸素透過量が大きすぎて包装袋内の酸素濃度の上昇が速すぎ、この条件をクリアできない場合は、高分子フィルムの一部を酸素透過量が小さい既知である同じ材質のフィルムと張り合わせて袋を作成して同様に行えばよい。この際、袋の表面積は既知である別のフィルムと張り合わせた部分は除く。
次いで、高分子フィルムの単位面積当りの酸素透過量Ｆを、下記式により計算する。
Ｆ＝｛１．１４３×（Ｃt−Ｃ0）×Ｖ｝／（ｔ×Ｓ）
Ｆ ： ２３℃における単位面積当りの酸素透過量[（ｃｃ／（ｍ2・ｄａｙ・ａｔｍ）]
Ｃt ： 窒素ガス充填時から経時時間ｔ時間後の包装袋内の酸素濃度（体積％）1)
Ｃ0 ： 窒素ガス充填直後の包装袋内の酸素濃度（体積％）
Ｖ ： 充填した窒素ガスの量（ｃｃ）
ｔ ： 窒素ガス充填直後からの経過時間（時間）1)
Ｓ ： 包装袋の内側の表面積（高分子フィルムの有効表面積）（ｍ2）
１）Ｃt及びｔとしては、最も長い経時時間の値を用いて計算する。
(5) Measurement of oxygen concentration in packaging bag during storage and calculation of oxygen permeation The gas in the packaging bag is sampled at at least two points or more, and the oxygen concentration in the packaging bag is measured. At this time, the elapsed time must be 3 hours or more immediately after nitrogen gas filling, and the oxygen concentration in the packaging bag must be in the range of 1% to 7%. A proportional relationship (correlation coefficient of 0.98 or more) needs to be established between the elapsed time t (time) and the oxygen concentration in the packaging bag. If the oxygen concentration in the packaging bag deviates from the range of 1% or more and 7% or less, or if the proportional relationship does not hold, retest. If the oxygen transmission amount of the polymer film is too large and the oxygen concentration in the packaging bag rises too quickly, and this condition cannot be cleared, a part of the polymer film is the same known material with a small oxygen transmission amount The bag may be made in the same manner by pasting it with the film. At this time, the surface area of the bag is excluded from the part pasted with another known film.
Next, the oxygen permeation amount F per unit area of the polymer film is calculated by the following formula.
F = {1.143 × (C t −C 0 ) × V} / (t × S)
F: Oxygen permeation amount per unit area at 23 ° C. [(cc / (m 2 · day · atm)]
C t : Oxygen concentration (volume%) in the packaging bag after time t has elapsed since filling with nitrogen gas 1)
C 0 : Oxygen concentration (volume%) in the packaging bag immediately after filling with nitrogen gas
V: Amount of nitrogen gas charged (cc)
t: Elapsed time immediately after filling with nitrogen gas (hours) 1)
S: Surface area inside packaging bag (effective surface area of polymer film) (m 2 )
1) Ct and t are calculated using the longest elapsed time value.
なお、高分子フィルムの一部を酸素透過量が小さい既知である同じ材質のフィルムと張り合わせて袋を作成した場合は、上記測定により得られる単位面積当りの酸素透過量から、該既知のフィルムの単位面積当りの酸素透過量を減じた値が、対象となる高分子フィルムの単位面積当りの酸素透過量である。 In addition, when a bag is made by pasting a part of a polymer film with a film of the same material that has a small oxygen permeation amount, the oxygen permeation amount per unit area obtained by the above measurement is used. A value obtained by subtracting the oxygen permeation amount per unit area is the oxygen permeation amount per unit area of the target polymer film.
＜食味の評価＞
１５℃で貯蔵したものは、保存日数０日及び１０日での食味（味（甘味、酸味）及び食感（肉質））の評価を行なった。２５℃で貯蔵したものは、０日及び６日での食味（味（甘味、酸味）及び食感（肉質））の評価を行なった。各項目について、官能評価により、７段階（４：良好、３．５：やや良い、３：普通、２．５：やや劣る、２：劣る、１．５：非常に劣る、１：食べられない）の点数を付け、１０袋の平均値を算出した。
なお、食味の評価では、３点以上の点数であれば、鮮度保持効果は良好である。
<Evaluation of taste>
Those stored at 15 ° C. were evaluated for taste (taste (sweetness, sourness) and texture (meat quality)) at 0 days and 10 days of storage. Those stored at 25 ° C. were evaluated for taste (taste (sweetness, acidity) and texture (meat quality)) on the 0th and 6th. For each item, 7 levels (4: good, 3.5: good, 3: normal, 2.5: slightly inferior, 2: inferior, 1.5: very inferior, 1: not edible by sensory evaluation ) And the average value of 10 bags was calculated.
In addition, in the evaluation of taste, if the score is 3 or more, the freshness maintaining effect is good.
＜異臭の発生＞
１５℃で貯蔵したものは、保存日数０日及び１０日での異臭の評価を行なった。２５℃で貯蔵したものは、０日及び６日での異臭の評価を行なった。各項目について、官能評価により、７段階（４：異臭無し、３．５：開封時非常に弱い異臭があるが開封後は異臭を感じない、３：開封時弱い異臭があるが開封後は異臭を感じない、２．５：開封時やや強い異臭があるが開封後は異臭を感じない、２：開封時強い異臭があるが開封後は異臭を感じない、１．５：開封後も弱い異臭がある、１：開封後も強い異臭がある）の点数を付け、１０袋の平均値を算出した。
なお、異臭の発生の評価では、３点以上の点数であれば、鮮度保持効果は良好である。
<Odor generation>
What was stored at 15 ° C. was evaluated for off-flavors at 0 and 10 days. Those stored at 25 ° C. were evaluated for off-flavors on the 0th and 6th days. For each item, there are 7 levels (4: no odor, 3.5: very weak odor when opened, but no strange odor after opening, 3: weak odor when opened, but odor after opening) 2.5: There is a slightly strong odor when opened, but there is no odor after opening. 2: There is a strong odor when opening, but there is no odor after opening. 1.5: Weak odor even after opening. There was a score of 1: there was a strong odor even after opening), and the average value of 10 bags was calculated.
In addition, in evaluation of generation | occurrence | production of a strange odor, if it is a score of 3 points | pieces or more, the freshness maintenance effect is favorable.
＜穂軸の色＞
保存日数０日、３日、６日及び１０日で、穂軸の色を目視にて確認した。ただし、１０日は、１５℃で貯蔵した場合のみ実施した。評価では、７段階（４：褐変なし、３．５：褐変部分が穂軸の２０％未満である、３：褐変部分が穂軸の２０％以上４０％未満である、２．５：褐変部分が穂軸の４０％以上５０％未満である、２：褐変部分が穂軸の５０％以上７０％未満である、１．５：褐変部分が穂軸の７０％以上１００％未満である、１：穂軸全体が褐変）の点数を付け、１０袋の平均値を算出した。３点以上の点数であれば、穂軸の色（変色）は合格とした。
<Cob color>
The color of the cob was visually confirmed at 0, 3, 6, and 10 days. However, 10 days was carried out only when stored at 15 ° C. In the evaluation, 7 stages (4: no browning, 3.5: browning part is less than 20% of the cob, 3: browning part is 20% or more and less than 40% of the cob, 2.5: browning part Is 40% or more and less than 50% of the cob, 2: browning part is 50% or more and less than 70% of the cob, 1.5: browning part is 70% or more and less than 100% of the cob, : The whole cob was browned), and the average value of 10 bags was calculated. If the score was 3 or more, the color of the cob (discoloration) was accepted.
＜穂軸のしおれ＞
保存日数０日、３日、６日及び１０日で、穂軸のしおれを目視にて確認した。ただし、１０日は、１５℃で貯蔵した場合のみ実施した。評価では、４段階（４：しおれ無し、３：穂軸にツヤがない又はシワが見られる、２：穂軸が全体的にやや細くなった、１：穂軸が顕著に細くなった）の点数を付け、１０袋の平均値を算出した。３点以上の点数であれば、穂軸のしおれは合格とした。
<Shoulder of COB>
Cob wilting was visually confirmed on days 0, 3, 6, and 10 of the storage. However, 10 days was carried out only when stored at 15 ° C. In the evaluation, there are four stages (4: no wilting, 3: no cobs or wrinkles are observed on the cobs, 2: the cobs are slightly thinner overall, 1: the cobs are significantly thinner) The score was given and the average value of 10 bags was calculated. If the score is 3 points or more, the wiping of the cob was accepted.
＜脱粒数＞
保存日数０日、３日、６日及び１０日で、１０袋全部の脱粒数を数え、１袋当り平均脱粒数を算出した。ただし、１０日は、１５℃で貯蔵したもののみ実施した。脱粒数は３個以内であれば合格とした。
<Number of threshing>
The number of threshing of all 10 bags was counted at the preservation days of 0, 3, 6, and 10, and the average number of sheds per bag was calculated. However, only the thing stored at 15 degreeC was implemented for 10 days. If the number of sheddings was 3 or less, it was accepted.
＜カビの発生＞
保存日数０日、３日、６日及び１０日で、目視にて評価した。ただし、１０日は、１５℃で貯蔵したもののみ実施した。評価では、７段階（４：カビ無、３．５：点状のカビが１粒にある、３：点状のカビが２〜３粒にある、２．５：カビが４〜６粒にある、２：カビが７〜９粒にある、１．５：カビが１０粒以上にある、１：カビが全体に広がっている）の点数を付け、１０袋の平均値を算出した。３点以上の点数であれば、カビの発生は合格とした。
<Occurrence of mold>
Visual evaluation was made at 0, 3, 6, and 10 days. However, only the thing stored at 15 degreeC was implemented for 10 days. In the evaluation, 7 stages (4: no mold, 3.5: dot mold is in one grain, 3: dot mold is in 2-3 grains, 2.5: mold is 4-6 grains, The average value of 10 bags was calculated by assigning a score of (2: mold of 7 to 9 molds, 1.5: mold of 10 molds or more, 1: mold spread over the whole). If the score was 3 or more, the occurrence of mold was considered acceptable.
（保存期間６日（２５℃貯蔵）又は１０日（１５℃貯蔵）での品質評価結果）
実施例１〜３および５〜７は、全ての評価点が３．５以上であり、実施例４及び８は、全ての評価点が３以上であり、比較例１と比較例３よりも味の評価が良く、比較例２、比較例３及び比較例４よりも脱粒数が少なかった。特に、穂軸の色の変化（褐変）について、実施例１〜３および５〜７は、実施例４及び８と比較しても非常に少なかった。
比較例１は、脱粒数は少ないものの、味の評価が３点未満となっており商品価値が低かった。また、比較例２と比較例４は、穂軸の変色が３点未満となっているのと脱粒数が多いため、商品価値が低かった。
(Quality evaluation results for storage period of 6 days (25 ° C storage) or 10 days (15 ° C storage))
In Examples 1 to 3 and 5 to 7, all evaluation points are 3.5 or more, and in Examples 4 and 8, all evaluation points are 3 or more, which is more tasteable than Comparative Examples 1 and 3. Evaluation was good, and the number of degranulations was smaller than those of Comparative Example 2, Comparative Example 3 and Comparative Example 4. Especially about the change (browning) of the color of the cob, Examples 1-3 and 5-7 were very few even if compared with Examples 4 and 8.
Although the comparative example 1 had few degranulation numbers, the evaluation of taste was less than 3 points | pieces and its commercial value was low. Further, Comparative Example 2 and Comparative Example 4 had a low commercial value because the discoloration of the cob was less than 3 points and the number of sheddings was large.
Claims (5)
ブドウ保存時の該鮮度保持用包装袋の酸素透過量Ｐが、４５〜２００ｃｃ／１００ｇ・ｄａｙ・ａｔｍであることを特徴とするブドウの鮮度保持用包装袋。 A packaging bag for maintaining the freshness of grapes made of a polymer film,
A packaging bag for keeping freshness of grapes, wherein the oxygen permeation amount P of the packaging bag for keeping freshness during grape preservation is 45 to 200 cc / 100 g · day · atm.
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| JP2008073421A JP2009227297A (en) | 2008-03-21 | 2008-03-21 | Packaging bag for keeping grape fresh and method for storing grape |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102173146A (en) * | 2011-01-12 | 2011-09-07 | 北京印刷学院 | Multifunctional multilayer composite film for fruit preservation and preparation method thereof |
| JP2017178454A (en) * | 2016-03-29 | 2017-10-05 | 国立研究開発法人農業・食品産業技術総合研究機構 | Grape aroma holding method and method for suppressing reduction of aroma component in grape |
| CN113207951A (en) * | 2021-03-31 | 2021-08-06 | 沈阳农业大学 | Microenvironment multi-field antiseptic and fresh-keeping method for grapes |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646749A (en) * | 1992-02-07 | 1994-02-22 | Dainippon Printing Co Ltd | Method for preserving grape for long period of time |
| JP2005193951A (en) * | 2004-01-08 | 2005-07-21 | Sumitomo Bakelite Co Ltd | Packaging container and package |
| JP2005230004A (en) * | 2004-01-20 | 2005-09-02 | Sumitomo Bakelite Co Ltd | Packaged body of vegetable and fruit |
| JP2006109765A (en) * | 2004-10-15 | 2006-04-27 | Sumitomo Bakelite Co Ltd | Apple package and method for preserving the same |
| JP2007289156A (en) * | 2006-03-21 | 2007-11-08 | Loong Keng Lim | Re-sealable/repeatedly usable plastic storage container for ma storage of food and raw food, and cover having air permeable film |
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2008
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646749A (en) * | 1992-02-07 | 1994-02-22 | Dainippon Printing Co Ltd | Method for preserving grape for long period of time |
| JP2005193951A (en) * | 2004-01-08 | 2005-07-21 | Sumitomo Bakelite Co Ltd | Packaging container and package |
| JP2005230004A (en) * | 2004-01-20 | 2005-09-02 | Sumitomo Bakelite Co Ltd | Packaged body of vegetable and fruit |
| JP2006109765A (en) * | 2004-10-15 | 2006-04-27 | Sumitomo Bakelite Co Ltd | Apple package and method for preserving the same |
| JP2007289156A (en) * | 2006-03-21 | 2007-11-08 | Loong Keng Lim | Re-sealable/repeatedly usable plastic storage container for ma storage of food and raw food, and cover having air permeable film |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102173146A (en) * | 2011-01-12 | 2011-09-07 | 北京印刷学院 | Multifunctional multilayer composite film for fruit preservation and preparation method thereof |
| JP2017178454A (en) * | 2016-03-29 | 2017-10-05 | 国立研究開発法人農業・食品産業技術総合研究機構 | Grape aroma holding method and method for suppressing reduction of aroma component in grape |
| CN113207951A (en) * | 2021-03-31 | 2021-08-06 | 沈阳农业大学 | Microenvironment multi-field antiseptic and fresh-keeping method for grapes |
| CN113207951B (en) * | 2021-03-31 | 2023-09-12 | 沈阳农业大学 | Multi-field anti-corrosion fresh-keeping method for grape microenvironment |
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