JP2018183082A - Method for treating garden stuff using electrolytic water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for treating garden stuff that can inhibit disease damage using electrolytic water.SOLUTION: A method for treating garden stuff using electrolytic water includes supplying an evaporation material of electrolytic water to garden stuff until HClO total arrival amount becomes between 1000 μg/mand 8000 μg/m.SELECTED DRAWING: Figure 1

Description

  Embodiments of the present invention relate to a method for processing fruits and vegetables using electrolyzed water.

  When transporting and storing while maintaining the freshness of fruits and vegetables, generally, transport is carried out for a short period of 1-2 days by truck at a low temperature of 10 ° C. or lower. However, recently, due to the increase in overseas exports and the shortage of labor of truck drivers, so-called modal shifts that switch trunk freight transportation by truck to maritime or rail are being considered. For this purpose, it is insufficient to maintain the freshness for 1 to 2 days, and a technique capable of maintaining the freshness at room temperature for one week or more is required.

  Problems of maintaining freshness at room temperature include an increase in disease-causing bacteria and water loss of fruits and vegetables.

  In the increase of disease-causing bacteria, there is a problem that the bacteria attached in the field grow during transportation, causing disease during transportation or at the shipping destination. Diseases that can be visually observed in the pre-shipment process are repelled, but it is difficult to judge at an invisible level of bacterial density. When transported at room temperature with bacteria that cannot be excluded visually, the bacteria are generally most activated at around 20 ° C., and therefore there is a high risk of causing disease during transport. In addition, when transported at a low temperature of 10 ° C. or lower, the bacteria are bacteriostatic, so that it is difficult for diseases to occur. However, at present, measures against such diseases are hardly taken, and bacteria suppression technology at room temperature is necessary.

  Regarding the water loss of fruits and vegetables, the higher the storage temperature of fruits and vegetables, the more the water decreases and the freshness deteriorates due to an increase in respiration rate and an increase in the transpiration rate from the surface. Regarding moisture loss, there is a method of moisturizing with mist or the like, but generally, the higher the humidity, the easier the bacteria to propagate and the more serious the disease.

  Therefore, disease control and hydration are contradictory, and countermeasures are a challenge.

JP 2007-228817 A JP-A-9-187221 JP 11-128936 A

  Embodiment of this invention aims at providing the processing method of the fruits and vegetables which can suppress a disease using electrolyzed water.

According to the embodiment, with respect to vegetables and fruits, the vapors of hypochlorous acid water, HClO total arrival quantity using the electrolytic water and supplying until 8000μg / ^{m 2} to not 1000 [mu] g / ^{m 2} the fruits or vegetables A processing method is provided.

It is a figure which represents roughly the structural example of the sterilization system of the fruits and vegetables applicable to embodiment. It is the schematic showing an example of the management system of fruits and vegetables provided with the sterilization system applicable to embodiment. It is a flowchart showing the processing method of the fruits and vegetables in the management system of fruits and vegetables of FIG. It is the schematic showing other examples of the management system of fruits and vegetables provided with the sterilization system applicable to embodiment. It is a flowchart showing the processing method of the fruits and vegetables in the fruits and vegetables management system of FIG. It is a figure showing an example of the electrolyzed water generating apparatus which can make the electrolyzed water used for embodiment. It is a graph showing the relationship between storage days and moisture content. It is a graph showing the relationship between the number of storage days, the onset rate, and the onset degree. It is a graph showing the relationship between storage days and disease onset. It is a graph showing the relationship between storage days and weight change rate.

  The processing method of fruit and vegetables using the electrolyzed water concerning embodiment includes the process of supplying the vaporization substance of hypochlorous acid water with respect to fruit and vegetables.

  Moreover, the processing method of the fruits and vegetables using the electrolyzed water concerning embodiment is divided into the following three embodiments by the difference in the supply process of the vaporization substance of hypochlorous acid water.

The processing method of fruits or vegetables according to the first embodiment, the fruit or vegetable to supply the vaporized material of hypochlorous acid water, until to HClO total arrival quantity 1000 [mu] g / ^{m 2} not become 8000μg / ^{m 2.}

If the total amount of HClO reached 1000 μg / m ² , the number of bacteria corresponding to the disease lower limit of 10 ² (spores / fruit) will be sterilized, and if it exceeds 8000 μg / m ² , the original flavor of fruits and vegetables will be lost. There is a possibility of damaging it.

The total HClO arrival can be 1500 μg / m ² to 4000 μg / m ² .

Furthermore, the total amount of HClO reached can be 1300 μg / m ² to 2000 μg / m ² .

  Moreover, it can switch to supply of the vaporized water after supply of the vaporization material of hypochlorous acid water.

In the first embodiment, the vaporized hypochlorous acid water having a unit time HClO reach of 100 μg / (min · m ² ) to 1000 μg / (min · m ² ) is 1000 μg / m ² to 8000 μg / until m ² can be fed over 1-80 minutes.

In the method for processing fruits and vegetables according to the second embodiment, the vaporized substance of hypochlorous acid water is supplied to the fruits and vegetables at an amount of HClO reaching a unit time of 10 μg / (min · m ² ) to 100 μg / (min · m ² ). Supply.

After the total amount of HClO reached by the vaporized substance of hypochlorous acid water reaches 14000 μg / m ² to 20000 μg / m ² , the supply of the vaporized substance of hypochlorous acid water can be stopped.

In addition, after the total amount of HClO reached by the vaporized substance of hypochlorous acid water reaches 14000 μg / m ² to 20000 μg / m ² , the supply of the vaporized substance of hypochlorous acid water is stopped and the vaporized water is stopped. Can switch to supply.

When the total amount of HClO reached by the vaporized hypochlorous acid water is less than 14000 μg / m ² , the bactericidal action tends not to catch up with the growth of the attached bacteria, and when it exceeds 20000 μg / m ² , There is a possibility of damaging the flavor.

  The supply of vaporized hypochlorous acid water can be performed, for example, for 2 to 24 hours.

In the processing method for fruits and vegetables according to the third embodiment, the amount of hypochlorous acid water vaporized from the fruits and vegetables reaches the HClO amount per unit time of ² μg / (min · m ² ) or more and less than 10 μg / (min · m ² ). Supply with.

The vaporized substance of hypochlorous acid water can be supplied for ² to 7 days within a total HClO reach of 20000 μg / m ² to 100,000 μg / m ² .

When the total amount of HClO reached by the vaporized substance of hypochlorous acid water is less than 20000 μg / m ² , there is a tendency that the bactericidal action cannot catch up with the growth of the attached bacteria. The flavor may be impaired.

  Moreover, it can switch to supply of the vaporized water after supply of the vaporization material of hypochlorous acid water.

  In the first to third embodiments, the spatial humidity can be kept at 85 to 95%. Thereby, the fall of the moisture content of fruits and vegetables can be suppressed and freshness can be maintained.

  The substance for vaporizing hypochlorous acid water used in the embodiment is obtained by vaporizing or spraying hypochlorous acid water, which is an aqueous solution containing hypochlorous acid, into the treatment space, and at least the target fruits and vegetables. It is almost in a vaporized state when it reaches, and it is so small that it does not get wet when it touches fruits or vegetables, or it exists in space with molecular size.

  Examples of a method for vaporizing or spraying hypochlorous acid water that can be used in the embodiment include, for example, impregnating hypochlorous acid water in a filter and circulating air through the filter, thereby allowing hypochlorous acid water to flow. A method in which hypochlorous acid water is converted into gas and released by bringing it into contact with air, a method in which hypochlorous acid water is impregnated into a cloth containing a nonwoven fabric, and it is naturally vaporized without blowing, or mist Of vaporized hypochlorous acid water by evaporation prior to reaching the object, a method of spraying hypochlorous acid water by spraying, spraying hypochlorous acid water by ultrasonic vibration, etc. Can be given. In addition, when a filter is used, even if chloride is contained in electrolyzed water, there exists an advantage that it is not vaporized.

  The total amount of HClO reached by the vaporized substance of hypochlorous acid water and the amount of HClO reached by unit time can be determined as follows.

As a method for measuring the amount of HClO sprayed into the space, there is an evaluation method using an active oxygen detection fluorescent reagent APF (Aminophenyl Fluorescein). APF shows little fluorescence in a neutral aqueous solution, but reacts with hypochlorous acid (HClO / OCl ⁻ ) to produce a strong fluorescent compound, and emits strong fluorescence around 515 nm with excitation light of 490 nm. It has been confirmed that there is a correlation between the fluorescence intensity and the amount of hypochlorous acid added.

Therefore, an arbitrary container containing the APF aqueous solution is placed for an arbitrary time in a place where an object is placed in the HClO spray space, and HClO reaching the container is collected. By calculating the amount of hypochlorous acid added from the fluorescence intensity of the recovered liquid and normalizing it with the container area and recovery time, the total amount of hypochlorous acid reached per unit area, and the unit area per unit time The amount of HClO reached, that is, the amount of HClO reached μg / (min · m ² ) per unit time can be defined.

  According to the embodiment, since the vaporizing substance of hypochlorous acid water is used, even for fruits and vegetables which are anaerobic and fine hair grows on the surface and the liquid does not reach the surface. Further, hypochlorous acid can be supplied to sterilize without wetting the surface. Moreover, it becomes the electrolyzed water treatment means which can expand the fruit and vegetables used as a control into many varieties.

  For example, the following sterilization system can be applied to the method for processing fruits and vegetables according to the embodiment.

The fruit and vegetable sterilization system applicable to the embodiment is:
A supply section including a vaporizing section for vaporizing hypochlorous acid, and a conveying section for allowing a vaporized substance of hypochlorous acid water vaporized by the vaporizing section to reach around the fruits and vegetables;
A unit time HClO arrival amount prediction unit for predicting the HClO total arrival amount of the vaporized hypochlorous acid water that has reached the periphery of the fruits and vegetables from the supply unit;
A control unit that controls the supply unit until the total HClO arrival amount predicted by the unit time HClO arrival amount prediction unit reaches a target value.

  FIG. 1 is a diagram schematically illustrating a configuration example of a fruit and vegetable sterilization system applicable to the embodiment.

  As shown in the figure, this fruit and vegetable sterilization system 1 includes a supply unit 20, a control unit 14 that controls the supply unit 20, and an HClO that is a vaporized substance of hypochlorous acid water that is connected to the control unit 14 and reaches the periphery of the fruits and vegetables. A unit time HClO arrival amount prediction unit 19 for predicting the total arrival amount;

  The supply unit 20 includes a tank 10, a pipe 11, a pump 12, a case 15 having an intake port 15 a and an exhaust port 15 b, and a vaporization unit that vaporizes hypochlorous acid water housed in the case 15. 16 and a fan 17 for allowing the vaporized substance of hypochlorous acid water to reach around the fruits and vegetables.

  The tank 10 stores hypochlorous acid water which is an example of sterilizing water. The hypochlorous acid water is appropriately replenished manually by a water supply port provided in the tank 10 or by a power source such as a pump through a water supply pipe connected to the tank 10.

  One end of the pipe 11 is connected to the bottom surface of the tank 10, for example, and the other end is connected to the vaporizer 16. The pump 12 functions as a liquid feeding device that supplies hypochlorous acid water in the tank 10 to the vaporization unit 16, and is provided in the pipe 11. The pump 12 can adjust the flow rate of hypochlorous acid water to be sent to the vaporization unit 16 by, for example, variable control of the rotation speed. It should be noted that the hypochlorous acid water feeding from the tank 10 to the vaporizing unit 16 may be performed using water head pressure or the like. In this case, for example, by providing a solenoid valve with a variable opening degree in the pipe 11, the flow rate of hypochlorous acid water sent to the vaporization unit 16 can be adjusted.

  In the example of FIG. 1, the pipe 11 extends inside the housing 15 and is connected to the vaporization unit 16.

  The vaporization part 16 vaporizes the hypochlorous acid water supplied via the piping 11, and discharge | releases a disinfection component to space. At the same time, the vaporization section 16 also generates mist having a relatively small particle size. For example, an ultrasonic method can be employed as a vaporization method that does not mainly generate mist. In this case, the vaporizing unit 16 vibrates the hypochlorous acid water supplied via the pipe 11 and the hypochlorous acid water stored in the container by ultrasonic waves, and the hypochlorous acid water is vibrated from the liquid surface. An ultrasonic vibrator that generates mist of chloric acid water. In addition, as a method of vaporizing the hypochlorous acid water by the vaporization unit 16, a method of vaporizing (atomizing) the hypochlorous acid water by discharging the hypochlorous acid water from a nozzle having a fine hole, etc. May be adopted. In addition, there is a natural vaporization formula that applies a wind to the vaporization filter with a fan or the like. However, since it is preferable to sterilize the object without getting it wet, it is desirable that the amount of mist generated is small and the particle size is small.

  Or as the vaporization part 16, the water absorption filter which absorbs the hypochlorous acid water dripped from the piping 11, for example can be used. This water absorption filter may have a fine structure such as a fine honeycomb structure in order to increase the contact area with air and efficiently vaporize hypochlorous acid water. Furthermore, the water absorption filter is made of a material that does not easily react with hypochlorous acid water, for example, a polyolefin-based material such as polyethylene or polypropylene, or an inorganic material, or a surface coated with these materials. There may be. If such a water absorption filter is used, corrosion of the water absorption filter by hypochlorous acid water and deactivation of hypochlorous acid water can be prevented. In addition, the vaporization part 16 can also generate | occur | produce mist with a comparatively small particle size simultaneously with vaporizing hypochlorous acid water.

  The vaporization unit may be anything as long as it has not only an equivalent of the above-described method, but also a heat vaporization method such as a thermal method, and other vaporizing functions.

  The fan 17 sends the vaporized substance of hypochlorous acid water and mist generated by the vaporization unit 16 to the outside of the housing 15. Specifically, as the fan 17 rotates, air is taken into the housing 15 from the intake port 15a, and this air is discharged from the exhaust port 15b together with the vaporized substance of hypochlorous acid water and mist generated by the vaporizing unit 16. It is discharged (sprayed). By variable control of the rotation speed of the fan 17, the amount of vaporized substance of hypochlorous acid water sprayed to the outside of the housing 15 and the air volume can be adjusted.

  The control unit 14 includes, for example, a processor that plays a central role in controlling the first sterilization apparatus 1, a memory that stores various setting conditions and a computer program executed by the processor, and a power supply device that generates a voltage to be supplied to each unit. ing. The control unit 14 controls the pump 12, the vaporization unit 16, the fan 17, and the like. Connected to the control unit 14 is a unit time HClO arrival amount prediction unit 19 that predicts a unit time HClO arrival amount of the vaporized hypochlorous acid water that has reached the fruit and vegetables from the supply unit.

  The control unit 14 can control the operation of the supply unit 20 until the total HClO arrival amount calculated by the unit time HClO arrival amount prediction unit 19 reaches the target value.

  For example, the control part 14 can control the rotation speed of the fan 17 to such an extent that the surface of fruit and vegetables is not wetted.

  Such vaporized sterilized water (hypochlorous acid water) can be sterilized without wetting the surface of fruits and vegetables, and at the same time, even if mist with a small particle size is generated, it quickly evaporates. Does not wet the surface excessively. Therefore, it is suitable for sterilization of fruits and vegetables unsuitable for washing with water, such as strawberries, cherries, or okras. Thus, the particle diameter of the mist (liquid mist) which does not wet the surface of fruit and vegetables is about 50 micrometers or less, for example.

  In FIG. 2, the schematic showing an example of the management system of fruits and vegetables provided with the sterilization system applicable to embodiment is shown.

  As shown in the figure, the fruit and vegetable management system 30 includes a container 2 that accommodates fruits and vegetables, a sterilization system 40 that allows vaporized substances of hypochlorous acid water to reach the fruits and vegetables accommodated in the container 2, and the management system 30. And a dehumidifying unit 3 for managing the humidity inside.

  The sterilization system 40 further includes a storage unit 23 in which the unit time HClO arrival amount prediction unit 19 stores in advance the relationship between the unit time HClO arrival amount and the operation time of the supply unit 20. Predicting the scheduled time until the total amount of hypochlorous acid HClO reached the target value based on the information from the storage unit 23, and operating the supply unit 20 until the scheduled time is reached by the control unit 14, And it has the structure similar to FIG. 1 except the control part 14 being connected with the dehumidification part 3. FIG.

  FIG. 3 is a flow chart showing a fruit and vegetable processing method in the fruit and vegetable management system of FIG.

  As shown in the figure, in this method, first, the operation of the supply unit 20 is started, and the hypochlorous acid water supplied from the tank 10 is vaporized in the vaporization unit 16 to generate a vaporized substance of hypochlorous acid water. (BL1).

  The vaporized material of hypochlorous acid water is conveyed to the outside of the housing 15 by using the fan 17 to reach the fruits and vegetables accommodated in the accommodating portion 2 (BL2).

  Based on the information from the storage unit 23, the unit time HClO arrival amount prediction unit 19 predicts the scheduled time until the total amount of hypochlorous acid HClO reaches the target value (BL3).

  Subsequently, it is determined whether the scheduled time has elapsed (BL4).

  When the scheduled time has elapsed, the control unit 14 stops the operation of the supply unit 20.

  If the scheduled time has not elapsed, the operation of the supply unit 20 is continued.

  In addition, the humidity in the management system 30 can be adjusted by operating the dehumidifier in the control unit 14 as necessary.

  In FIG. 4, the schematic showing another example of the management system of fruits and vegetables provided with the sterilization system applicable to embodiment is shown.

  In this sterilization system 50, instead of the unit time HClO arrival amount prediction unit 19 including the storage unit 23, the vaporized substance of hypochlorous acid water that has reached the vicinity of the fruits and vegetables connected to the unit time HClO arrival amount prediction unit 19 The configuration is the same as that shown in FIG. 2 except that it further includes a measuring unit 25 that measures the total amount of HClO.

  In the measurement unit, the active oxygen detection fluorescent reagent APF can also be used.

  It is possible that the unit time HClO reach prediction unit 19 further includes a storage unit 23.

  FIG. 5 is a flowchart showing a method for processing fruits and vegetables in the vegetable and fruit management system shown in FIG.

  As shown in the figure, in this method, first, the operation of the supply unit 20 is started, and a vaporized substance of hypochlorous acid water is first generated (BL1) in the same manner as in FIG. The vaporized substance is transported to reach the fruits and vegetables stored in the storage unit 2 (BL2).

  Subsequently, the total amount of HClO reached by the vaporized substance of hypochlorous acid water that has reached the periphery of the fruits and vegetables is measured by the measuring unit 25 (BL5).

  Thereafter, it is determined whether the total amount of HClO reached the target value (BL6).

  If the target value has been reached, the controller 14 stops the operation of the supply unit 20.

  If the target value has not been reached, the controller 14 continues to operate the supply unit 20.

HClO no total arrival quantity 1000 [mu] g / ^{m 2} when the objective value of 8000μg / ^{m 2,} the operating time of the supply unit can be 1 to 80 minutes.

When the total reached amount of HClO is 14000 μg / m ² to 20000 μg / m ² , the operation time of the supply unit can be 2 to 24 hours.

  Acidic electrolyzed water can be used as hypochlorous acid water which is an aqueous solution containing hypochlorous acid.

  The figure showing an example of the electrolyzed water production | generation apparatus which can produce the electrolyzed water used for FIG. 6 by embodiment is shown.

  As shown in the figure, the electrolyzed water generating apparatus includes a so-called three-chamber type electrolytic cell (electrolytic cell) 100. The electrolytic cell 100 is formed in a flat rectangular box shape, and the inside thereof includes an intermediate chamber 115a and an intermediate chamber 115a by an anion exchange membrane (first diaphragm) 112 and a cation exchange membrane (second diaphragm) 114. It is partitioned into three chambers, an anode chamber 115b and a cathode chamber 115c located on both sides. An anode 116 is provided in the anode chamber 115 b and faces the anion exchange membrane 112. A cathode 118 is provided in the cathode chamber 115 c and faces the cation exchange membrane 114. The anode 116 and the cathode 118 are formed in a rectangular plate shape having substantially the same size, and face each other with the intermediate chamber 15a interposed therebetween.

  The electrolyzed water generating apparatus includes an electrolyte supply unit 119 that supplies an electrolytic solution, for example, saturated brine, to the intermediate chamber 115a of the electrolytic cell 100, and a water supply that supplies raw electrolytic water, for example, water, to the anode chamber 115b and the cathode chamber 115c. And a power source 213 that applies a positive voltage and a negative voltage to the anode 116 and the cathode 118, respectively.

  The electrolyte solution supply unit 119 includes a salt water tank 215 that generates saturated salt water, a supply pipe 119a that guides the saturated salt water from the salt water tank 215 to the lower portion of the intermediate chamber 115a, a liquid feed pump 219 provided in the supply pipe 119a, And a drain pipe 119b for sending the electrolyte flowing through the intermediate chamber 115a from the upper part of the intermediate chamber 115a to the salt water tank 215.

  The water supply unit 211 includes a water supply source (not shown) that supplies water, a water supply pipe 211a that guides water from the water supply source to the lower portions of the anode chamber 115b and the cathode chamber 115c, and water that flows through the anode chamber 115b. And a second drain pipe 211c for draining water flowing through the cathode chamber 115c from the upper part of the cathode chamber 115c.

  When acidic water (hypochlorous acid water and hydrochloric acid) and alkaline water (sodium hydroxide) are generated by the electrolyzed water generating apparatus configured as described above, the liquid feed pump 219 is operated, Saturated salt water is supplied to the chamber 115a, and water is supplied to the anode chamber 115b and the cathode chamber 115c. At the same time, a positive voltage and a negative voltage are applied from the power source 213 to the anode 116 and the cathode 118, respectively. Sodium ions ionized in the salt water flowing into the intermediate chamber 115a are attracted to the cathode 118, pass through the cation exchange membrane 114, and flow into the cathode chamber 115c. In the cathode chamber 115c, water is electrolyzed at the cathode 118 to generate hydrogen gas and an aqueous sodium hydroxide solution. The generated aqueous sodium hydroxide solution and hydrogen gas flow out from the cathode chamber 115c to the first drain pipe 211b, and are separated into an aqueous sodium hydroxide solution and hydrogen gas by a gas-liquid separator (not shown). The separated sodium hydroxide aqueous solution (alkaline water) is discharged through the first drain pipe 211b.

  Further, the chlorine ions ionized in the salt water in the intermediate chamber 115a are attracted to the anode 116, pass through the anion exchange membrane 112, and flow into the anode chamber 115b. Then, chlorine ions are reduced at the anode 116 to generate chlorine gas. Thereafter, the chlorine gas reacts with water in the anode chamber 115b to generate hypochlorous acid water and hydrochloric acid. The acidic water (hypochlorous acid water and hydrochloric acid) thus generated flows out from the anode chamber 115b through the second drain pipe 211c.

  This electrolyzed water generating device is a three-chamber type, but other types such as a two-chamber type electrolyzed water generating device can be used. The three-chamber type contains almost no chloride in the acidic electrolyzed water, but the two-chamber type contains chloride. In this case, when the filter is impregnated with acidic electrolyzed water and vaporized, there is an advantage that chloride contained in the electrolyzed water is not vaporized.

  Hereinafter, examples will be shown, and the embodiment will be described in more detail.

Example 1
(Relationship between the number of bacteria at normal temperature and pathogenesis)
In order to grasp the relationship between the number of bacteria attached to fruits and vegetables and the disease, the most serious disease at the time of distribution, “Botrytis cinerea”, was artificially inoculated into okra fruits, and the number of bacteria at normal temperature and the disease The relationship was investigated.

  Ocra isolate “IBO-1” was used as a test bacterium. After performing pre-culture at 20 ° C. for 7 days on a PDA plate medium in a φ9 cm petri dish, the sample was irradiated with black light at 20 ° C. for 48 hours, and then moistened in dark conditions at 23 ° C. for 3 to 5 days. Conidia formation was promoted and used for testing.

  The tested okra was ultrasonically cleaned for 10 minutes after purchase from a mass retailer and lightly wiped off moisture.

The cultured test bacteria were prepared at inoculation strengths of 10, 10 ² , 10 ³ , 10 ⁴ , 10 ⁵ , 10 ⁶ , 10 ⁷ , 10 ⁸ (spore count / ml), respectively. 2% (w / w) Tween 20 (polyoxylene ethylene sorbitan monolaurate) was added to obtain an inoculum. The obtained inoculum was inoculated intact into okra using a sprayer so that the amount was 500 μL / fruit. After inoculation, it was stored at 20 ° C., and the onset of okra was observed over time until 14 days later.

  The number of days until the okra disease became visible was examined as the number of days in the early seconds.

  In addition, the bacterial concentration of okra whose disease can be visually observed is the initial bacterial concentration (CFU / g). The sample solution obtained by grinding all the okra confirmed to be diseased is obtained by the plate dilution method. It was obtained by counting and calculating the number of bacterial colonies obtained by culturing the medium.

  The disease incidence (%) after 14 days was calculated by the following formula.

Disease incidence rate (%) = number of fruit disease / number of test fruit × 100
The results are shown in Table 1 below.

From Table 1, it was found that the disease occurred from the inoculation intensity of 1 × 10 ² (spore count / ml) after storage at 20 ° C. for 14 days.

In addition, when the inoculation intensity was 1 × 10 ² (spore count / ml), the number of bacteria at the initial stage of the visible disease was about 10 ⁶ (CFU / g). Therefore, if the number of bacteria is about 10 ⁷ (CFU / g) or more, it is considered that it can be sufficiently eliminated visually, and in the embodiment, the sterilization condition of 10 ² to 10 ⁶ (spore number / ml) is used. investigated.

(Disinfection with space spray HClO)
After purchasing Okra from a mass retailer, it was subjected to ultrasonic cleaning for 10 minutes and lightly wiped off moisture. The cultured test bacteria were prepared to inoculation strengths of 1 × 10 ⁶ (spore count / ml) and 1 × 10 ² (spore count / ml), respectively, and non-ionic surfactant twin 20 ( Polyoxylene ethylene sorbitan monolaurate) was added in an amount of 0.2% by weight, and the okra was inoculated intact using a sprayer so that the concentration was 500 μL / fruit. After inoculation, 6 pieces were packed into polyethylene net bags (100 × 120 mm) and subjected to treatment.

Humidity adjustment dehumidifier and electrolyzed water in a test booth with an effective internal volume of about 1.5 m ³ (width 1, 510 mm x depth 610 mm x height 1660 mm) covered with 0.3 mm thick agricultural vinyl chloride. The vaporization generator and the storage rack for storing okra were arranged in order. This storage shelf is a differential pressure box having a structure capable of storing three stages of a differential pressure fan for reducing the pressure inside and a general container container (width 400 mm × depth 600 mm × height 250 mm).

  After aging in the storage shelf for 30 minutes by spraying acidic electrolytic water with a FAC concentration (free effective chlorine concentration) of 51 ppm and a control of 106 ppm, into a foldable return container having an internal volume of width 57 mm × depth 20 mm × height 37 mm, Bags filled with okra were stacked in 3 rows x 3 columns x 3 heights, this container was set in a storage shelf, and hypochlorous acid treatment by spraying acidic electrolyzed water was started.

  As a method of spraying acidic electrolyzed water, hypochlorous acid water is impregnated in a filter, and air is passed through the filter to bring the hypochlorous acid water and air into contact with each other. The method of converting and releasing was used.

The temperature in the test booth during the treatment was adjusted to 20 ° C. and the relative humidity to be about 70%. After 5, 10, 15, 30 and 60 minutes of treatment, the okra fruits taken out were sealed individually and individually in a γ-sterilized reinforced plastic bag having a thickness of 0.09 mm using a heat sealer. Placed at ° C. When the amount of free effective chlorine in the treatment space was investigated using the APF method and the amount of HClO reached per unit time was determined, it was 130 μg / (min · m ² ).

  Based on the following evaluation criteria, the signs and symptoms of symptom after 3, 7, and 14 days were investigated, and the disease incidence and disease severity were calculated. As for the sign and symptom, the bacterial species is discriminated under an optical microscope at any time. Only cinerea was investigated.

Evaluation criteria 0: healthy, 1: formation of hyphae or flora is observed, initial lesions of 2: 5 mm or less are observed, and extended lesions of 3: 5 mm or more are observed.

Disease incidence rate (%) = number of disease fruits / number of test fruits × 100
Disease severity = {Σ (index × number of fruits by index) / (number of surveyed fruits × 3)} × 100
Control value = (1—Severity of treated area / Non-treated area) × 100
The obtained results are shown in Table 2 below.

As shown in Table 2, with an inoculation strength of 10 ² (spore count / ml), a treatment of 5 minutes, that is, an HClO total reached amount of 1300 (μg / m ² ) or more, an inoculation strength of 10 ⁶ (spore count / ml) Was found to be a control value of 90 or more until 20 days at 14 ° C. after 15 minutes of treatment, that is, an HClO total reached amount of 1950 (μg / m ² ) or more.

  In the treatment for 30 minutes or more, a slight chlorine odor was felt immediately after treatment, 7 days, and 14 days when the sealed bag was opened, but no change in taste was observed. This chlorine odor was not felt at any timing in the treatment of 15 minutes or less.

  From the above, it is considered that the effect is stabilized by treatment for 15 minutes or longer when the disease caused by Botrytis spp.

On the other hand, even if the treatment was performed for 60 minutes until the total amount of HClO reached 7800 (μg / m ² ), the inoculation intensity was 10 ² (spore count / ml) and the inoculation intensity was 10 ⁶ (spore count / ml). It was confirmed that a stable effect with a control value of 90 or more was obtained until after 20 ° C. × 14 days. In addition, hypochlorous acid water is a food additive and safe, but if added more than necessary, the cost is high, and the work efficiency decreases due to an increase in processing time, so it can be detected by visual inspection. Even if it is assumed that more bacteria than the inoculation strength 10 ⁶ (spore count / ml) are attached, the upper limit of the total reach amount of HClO necessary for space spraying that causes no disease for 14 days at 20 ° C. or less is It is considered to be about 8000 μg / m ² .

As described above, in Example 1, the total amount of HClO required for space spraying at which the disease does not occur at 20 ° C. or lower for 14 days was 1300 μg / m ² to 7800 μg / m ² .

Example 2
After purchasing Okra from a mass retailer, it was subjected to ultrasonic cleaning for 10 minutes and lightly wiped off moisture. A test bacterium cultured in the same manner as in Example 1 was prepared to an inoculation strength of 1 × 10 ⁶ (spore number / ml), and non-ionic surfactant twin 20 (polyoxylene ethylene sorbitan mono) was used to maintain suspension. Laurate) was added at 0.2% by weight to obtain an inoculum solution. The inoculum was inoculated intact into the okra using a sprayer so that the inoculum was 500 μL / fruit. After inoculation, in a similar manner to Example 1 except that 6 pieces are packed in polyethylene net bags (100 × 120 mm) and acidic electrolyzed water is sprayed at an HClO reaching amount of 10 to 100 μg / (min · m ² ) per unit time. It was subjected to hypochlorous acid treatment by spraying acidic electrolytic water for 24 hours. When the amount of free effective chlorine in the treatment space was investigated using the APF method and the amount of HClO reached per unit time was determined, it was 10 μg / (min · m ² ). Further, the total amount of HClO reached 14400 μg / m ^2.
Then, it switched to spraying of tap water, made a high humidity space of 85-95%, and stored for 13 days.

  For 10 okra stored, the weight after 0, 7, and 14 days was measured, and the weight change rate was calculated in order to see the decrease in water content.

  In addition, the occurrence of signs and symptoms after 3, 7, and 14 days were investigated, and the disease rate and severity were calculated.

  In FIG. 7, the graph showing the relationship between storage days and a moisture content rate is shown.

  In the figure, 201 indicates a case where processing is switched from hypochlorous acid treatment to spraying of tap water, and 202 indicates a case where nothing is done as a comparison.

  As shown in the figure, when the treatment was switched from the hypochlorous acid treatment to the tap water spray, the water content was maintained at 90% or more until 2 weeks later. If not treated at all, the water content is reduced to 60% or less, and the merchantability is lost.

  FIG. 8 is a graph showing the relationship between the number of storage days, the disease rate and the degree of disease.

  In the figure, when 301 is switched from hypochlorous acid treatment to spraying of tap water, 302 is the disease incidence rate when nothing is done as a comparison, and 303 is from hypochlorous acid treatment to spraying of tap water. In the case of processing by switching, 304 indicates the degree of illness when nothing is done as a comparison. In addition, 300 is a percentage with commercial properties when nothing is done as a comparison, and 305 is a percentage with commercial properties when processing is performed by switching from hypochlorous acid treatment to spraying of tap water.

  As shown in the figure, the results of suppressing the disease until 1 week were obtained. From this result, if the required amount of HClO addition is supplied in the initial stage before shipment, one week even if moisturizing is performed using a solution in which the HClO component has been deactivated during subsequent storage or transportation, or tap water. It was confirmed that both sterilization and moisturization can be achieved.

Example 3
After purchasing Okra from a mass retailer, it was subjected to ultrasonic cleaning for 10 minutes and lightly wiped off moisture. A test bacterium cultured in the same manner as in Example 1 was prepared to an inoculation strength of 1 × 10 ⁶ (spore number / ml), and non-ionic surfactant twin 20 (polyoxylene ethylene sorbitan mono) was used to maintain suspension. Laurate) was added at 0.2% by weight to obtain an inoculum solution. The inoculum was inoculated intact into the okra using a sprayer so that the inoculum was 500 μL / fruit. After inoculation, each 6 pieces are packed into a polyethylene mesh bag (100 x 120 mm), and acidic electrolyzed water is sprayed at an HClO reaching amount of ^{2 to} 10 μg / (min · m ² ) per unit time, and the temperature in the test booth during processing is set. Each sample was subjected to hypochlorous acid treatment by spraying acidic electrolyzed water in the same manner as in Example 1 except that the temperature was set to 10, 20 and 25 ° C. and maintained in a high humidity space with a relative humidity of 85 to 95%. . When the amount of free effective chlorine in the treatment space was investigated using the APF method and the amount of HClO reached per unit time was determined, it was 2 μg / (min · m ² ). Further, the total amount of HClO reached 20160 μg / m ² on 7 days and 40320 μg / m ² on 14 days ^.
For 10 okras stored, the weight after 0, 7, and 14 days was measured in order to see the change in the water content, and the weight content was measured in the same manner as in Example 2.

  In addition, the occurrence of signs and symptoms after 0, 1, 3, 7, and 14 days were investigated, and the degree of disease was calculated.

  FIG. 9 is a graph showing the relationship between the number of storage days and the occurrence of disease.

  In the figure, when 401 is inoculated with the test bacteria and kept at 10 ° C. and treated with hypochlorous acid, 402 is inoculated with the test bacteria and kept at 20 ° C. and treated with hypochlorous acid. , 403 is inoculated with the test bacteria, kept at 25 ° C. and treated with hypochlorous acid, 404 is not inoculated with the test bacteria, kept at 10 ° C. and not treated with hypochlorous acid, If 405 is inoculated with the test bacteria and kept at 10 ° C. and not treated with hypochlorous acid, 406 is not inoculated with the test bacteria and kept at 20 ° C. and not treated with hypochlorous acid. Indicates inoculation with the test bacteria, maintained at 20 ° C., and no hypochlorous acid treatment. Since 404 and 405 are substantially the same as 401, the graphs overlap.

  FIG. 10 is a graph showing the relationship between storage days and weight change rate (%).

  In the figure, 401 ′ is inoculated with the test bacteria and kept at 10 ° C. and treated with hypochlorous acid. 402 ′ is inoculated with the test bacteria and kept at 20 ° C. and treated with hypochlorous acid. 403 ′ is inoculated with the test bacteria and kept at 25 ° C. and treated with hypochlorous acid. 404 ′ is inoculated with the test bacteria and kept at 10 ° C. and treated with hypochlorous acid. Each case is shown.

  As a result, it was confirmed that the disease severity could be suppressed to 8% or less for up to one week when stored at 20 ° C. Moreover, as a result of evaluating the moisture content of fruits and vegetables by fruit weight, it was confirmed that 90% or more, which is considered to have commercial value, can be secured. Therefore, it was confirmed that sterilization and moisturization can be compatible up to one week.

  Although several embodiments of the present invention have been described, these embodiments are presented by way of example and are not intended to limit the scope of the invention. These novel embodiments can be implemented in various other forms, and various omissions, replacements, and changes can be made without departing from the scope of the invention. These embodiments and modifications thereof are included in the scope and gist of the invention, and are included in the invention described in the claims and the equivalents thereof.

  DESCRIPTION OF SYMBOLS 1 ... Fruit and vegetable sterilization system, 2 ... Accommodating part, 3 ... Dehumidifying part, 10 ... Tank, 11 ... Piping, 12 ... Pump, 13 ..., 14 ... Control part, 15 ... Housing | casing, 16 ... Vaporizing part, 17 ... Fan, DESCRIPTION OF SYMBOLS 19 ... Unit time HClO arrival amount prediction part, 20 ... Supply part, 23 ... Memory | storage part, 30 ... Management system, 40 ... Sterilization system, 100 ... Electrolyzer, 112 ... 1st diaphragm, 114 ... 2nd diaphragm, 115a ... Middle 115b ... anode chamber, 115c ... cathode chamber, 119a ... supply piping, 211 ... water supply section, 211a ... water supply piping, 211c ... drainage piping, 213 ... power supply, 215 ... salt water tank

Claims (13)

To fruits or vegetables, the vapors of hypochlorous acid water, HClO fruits or vegetables processing method using the electrolytic water and supplying to a total arrival quantity is to no 1000 [mu] g / ^{m 2} to 8000μg / ^{m 2.} The method according to claim 1, wherein the total HClO reaching amount is 1500 μg / m ² to 4000 μg / m ² . The method according to claim ² , wherein the total amount of HClO reached is 1300 µg / m ² to 2000 µg / m ² . The method according to any one of claims 1 to 3, wherein the vaporized material of hypochlorous acid water has a unit time HClO arrival rate of 100 µg / (min · m ² ) to 1000 µg / (min · m ² ). .   The method according to any one of claims 1 to 4, wherein the vaporized substance of hypochlorous acid water is supplied for 1 to 80 minutes. Electrolyzed water characterized by supplying vaporized substance of hypochlorous acid water to fruits and vegetables at a unit time HClO reach of 10 μg / (min · m ² ) to 100 μg / (min · m ² ) was used. Processing methods for fruits and vegetables. The method according to claim 6, wherein the supply of the vaporized material of hypochlorous acid water is stopped after the total amount of HClO reached by the vaporized material of hypochlorous acid water reaches 14000 μg / m ² to 20000 μg / m ^2. .   The method according to claim 6 or 7, wherein the vaporized substance of hypochlorous acid water is supplied for 2 to 24 hours. Use of electrolyzed water characterized by supplying vaporized hypochlorous acid water to fruits and vegetables at a unit time HClO reaching rate of 2 μg / (min · m ² ) or more and less than 10 μg / (min · m ² ) How to treat the fruits and vegetables. 10. The method according to claim 9, wherein the vaporized substance of hypochlorous acid water is supplied for ² to 7 days within a total HClO reach of 20000 μg / m ² to 100,000 μg / m ² .   The method according to any one of claims 1 to 10, wherein electrolyzed water is used as the hypochlorous acid water.   The method according to any one of claims 1 to 11, wherein the supply of vaporized substance of hypochlorous acid water is switched to the supply of vaporized water.   The method according to any one of claims 1 to 12, wherein a spatial humidity around the fruits and vegetables is maintained at 85 to 95%.

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