JP2019006426A - Package of garden stuff, storage device and storage method - Google Patents

Abstract

To provide a package of garden stuff, a storage device and a storage method capable of holding freshness of garden stuff even when it is exposed to high temperature in a packaged state, and storing the garden stuff for a longer period.SOLUTION: The package of garden stuff comprises a moisture permeation control film, in which the moisture permeation control film is formed by molding a resin composition including a thermoplastic resin, in the moisture permeation control film, in a plot chart of temperature (°C) measured in a humidity condition of 60%RH-water vapor permeation amount W(g/(mh)) in accordance with JIS L 1099A-2 method, there is a transition region where increment of a water vapor permeation amount Wat T+10 (°C) from reference temperature T(°C) is twice or more and 100 times or less of a water vapor permeation amount Wat reference temperature T(°C) from T-10°C(°C), a water vapor permeation amount W(g/(mh)) in temperature less than the transition region is larger than 0 and 50 or less, reference temperature T(°C) is 0°C or more and 40°C or less, oxygen permeation degree at 23°C is 2×10-7×10cc/mday atm and carbon dioxide permeation degree at 23°C is 4×10-7×10cc/mday atm.SELECTED DRAWING: None

Description

  The present invention relates to a fruit and vegetable package, a storage device, and a storage method.

  After harvesting, the fruits and vegetables are distributed and delivered to the table. Generally, fruits and vegetables tend to be more delicious and more nutritious as they are ripe. Therefore, in Patent Document 1, the conventional ripening process in the distribution process of fruits and vegetables is omitted, and fresh fruits and vegetables after harvesting are made to reach the buyer / consumer as soon as possible. Agricultural products can be produced by changing the ambient temperature under a predetermined gas atmosphere for the purpose of enabling consumers to ripen easily according to their own preferences and to obtain fruits and vegetables at the appropriate time of eating. An aging method for aging is disclosed.

  On the other hand, fruits and vegetables often have short maturity and can be obtained throughout the year if the preservation method is established, but perishable fruits and vegetables are well-established. I can't say that. Fruits and vegetables, in particular, have a higher moisture content than meat and fish, and the water permeability coefficient of cell membranes is lower than that of animals. Therefore, cells are easily destroyed when frozen, making them unsuitable for cryopreservation for meat and fish. . Even if a cool box is prepared, it is not easy to maintain the freshness for a long period of time, and it is difficult to maintain the freshness when the period from harvesting to consumption is long.

  Therefore, a technique for maintaining the freshness of fruits and vegetables with a packaging bag is known (Patent Document 2).

JP 2004-159519 A Japanese Patent Laying-Open No. 2015-037972

  If a method for preserving fruits and vegetables that can maintain the freshness of the fruits and vegetables for a longer period of time is established, new value can be created. For example, if fruits and vegetables that can be kept fresh for only a few days can be kept fresh for more than a dozen days by storage technology, the fruits and vegetables can be delivered to consumers in a fresher state, and they cannot be discarded due to a drop in freshness. It is also envisaged to reduce the amount of fruits and vegetables that cannot be obtained. In addition, if preservation technology is established, it will be possible to supply fruits and vegetables to areas where transportation takes days, and the amount of Japanese fruits and vegetables that are considered to be relatively delicious will increase. Furthermore, if fruits and vegetables can be obtained even when it is difficult to obtain them in the past, new demand can be expected.

  By the way, in general, fruits and vegetables continue to breathe even after harvesting, and when they are placed under conditions where the breathing is actively performed, they deteriorate and freshness is likely to decrease. It is known that the respiration of fruits and vegetables is suppressed when the environment is in a low oxygen and high carbon dioxide environment appropriate to the atmosphere. However, as in Patent Document 2, in a fruit and vegetable freshness-keeping packaging bag made of a film provided with a through hole, oxygen and carbon dioxide can pass freely (non-selectively) through the through hole. It is difficult to say that the control of lowering and increasing the carbon dioxide concentration is sufficiently performed.

  Furthermore, depending on distribution conditions, fruits and vegetables may be temporarily placed under high temperature. In such a case, the fruits and vegetables are exposed to a high humidity condition because they are packaged, and there is also a problem that the freshness rapidly decreases.

  The present invention has been made in view of the above problems, and can maintain the freshness of fruits and vegetables even when placed under high temperature in a packaged state, and can be stored for a longer period of time. An object is to provide a package, a storage device, and a storage method.

  As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a moisture permeation control film whose water vapor permeability is temporarily improved according to temperature. The present invention has been completed.

That is, the present invention is as follows.
[1]
Equipped with moisture permeation control film,
The moisture permeation control film is formed by molding a resin composition containing a thermoplastic resin, and the temperature (° C.)-Water vapor transmission rate measured under a humidity condition of 60% RH in accordance with JIS L 1099 A-2 method. In the plot chart of W _VTR (g / (m ² · h)), the increase in the water vapor transmission rate W _VTR from the reference temperature T _S (° C.) to T _S +10 (° C.) is from T _S −10 ° C. (° C.). It has a transition region that is 2 to 100 times the increase in the water vapor transmission rate W _{VTR at} the reference temperature T _S (° C.), and the water vapor transmission rate W _VTR (g / (m ² · h)) is greater than 0 and 50 or less, and the reference temperature T _S (° C.) is in the range of 0 ° C. or more and 40 ° C. or less,
The oxygen permeability at 23 ° C. is 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and the carbon dioxide permeability at 23 ° C. is 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ^2.・ Day ・ atm
Package of fruits and vegetables.
[2]
The thermoplastic resin is a copolymer comprising two or more monomers, a polymer comprising one or more prepolymers and one or more monomers, a polymer blend of two or more polymers, and a polymer complex of two or more polymers. Including at least one selected from the group consisting of
The fruit and vegetable package described in [1] above.
[3]
An interior that houses fruits and vegetables,
An exterior body that houses the interior body,
The moisture permeation control film is provided on at least a part of the interior body,
The fruit and vegetable package according to [1] or [2] above.
[4]
At least a part of the exterior body includes the moisture permeation control film.
The fruit and vegetable package described in [3] above.
[5]
In the space between the interior body and the exterior body, an oxygen absorber is provided.
The fruit and vegetable package according to [3] or [4] above.
[6]
A space between the inner body and the outer body is provided with a carbon dioxide generator.
The package of fruits and vegetables according to any one of [3] to [5] above.
[7]
As the oxygen absorber, comprising fruits and vegetables,
The fruit and vegetable package described in [5] above.
[8]
As the carbon dioxide generating agent, comprising fruits and vegetables,
The fruit and vegetable package described in [6] above.
[9]
The freshness of the fruits and vegetables contained in the package is recorded over time based on the change over time in the gas composition of the space in the package of fruits and vegetables according to any one of the preceding items [1] to [8]. A recording section;
A controller that controls the temperature in the package and / or the gas composition outside the package over time based on the freshness of the fruits and vegetables recorded by the recording unit, and
A storage device for fruits and vegetables.
[10]
The freshness of the fruits and vegetables contained in the package is recorded over time based on the change over time in the gas composition of the space in the package of fruits and vegetables according to any one of the preceding items [1] to [8]. Recording process;
Based on the recorded freshness of the fruits and vegetables, the control step of controlling the temperature in the package and / or the gas composition outside the package over time,
How to save fruits and vegetables.

  According to the present invention, there is provided a package for fruits and vegetables, a storage device, and a storage method that can be stored for a longer period of time while maintaining the freshness of the fruits and vegetables even when packaged and placed under high temperature. Can be provided.

It is the schematic of the package of fruits and vegetables of this embodiment. It is a graph for demonstrating the temperature dependence of the water vapor transmission rate of a package.

  Hereinafter, the embodiment of the present invention (hereinafter referred to as “the present embodiment”) will be described in detail. However, the present invention is not limited to this, and various modifications are possible without departing from the scope of the present invention. It is. In the drawings, the same elements are denoted by the same reference numerals, and redundant description is omitted. Further, positional relationships such as up, down, left and right are based on the positional relationships shown in the drawings unless otherwise specified. Further, the dimensional ratios in the drawings are not limited to the illustrated ratios.

In addition, the definition of the term in this specification is shown below.
“Fruits and vegetables” is a general term for vegetables and fruits.
“Preservation” means that the fruits and vegetables are predetermined until the fruits and vegetables are provided to the customer at the retail store or until the fruits and vegetables are provided to the customer at the restaurant after the fruits and vegetables are harvested. The state of being accommodated in the container is also included in the preservation process.
“Respiration” means that fruits and vegetables take oxygen from pores and release carbon dioxide. During breathing, the water held by the fruits and vegetables can also be released.
“Market diseases” refers to diseases / physiological disorders that occur in the storage and distribution process after harvesting, not during cultivation.
“Water vapor transmission amount W _VTR ” means a value measured according to the JIS L 1099 A-2 method, and means a value measured under a humidity condition of 60% RH unless otherwise specified. In addition, since the water vapor permeation amount shows temperature dependency in the package of the present embodiment, the water vapor permeation amount W _VTR needs to be set at various temperatures for each test, preferably It is carried out every 10 ° C., more preferably every 5 ° C.

[Package of fruits and vegetables]
The package of fruits and vegetables of the present embodiment includes a moisture permeation control film, the moisture permeation control film is formed by molding a resin composition containing a thermoplastic resin, and conforms to JIS L 1099 A-2 method. In a plot chart of temperature (° C.) − Water vapor transmission rate W _VTR (g / (m ² · h)) measured under humidity condition of% RH, water vapor from reference temperature T _S (° C.) to T _S +10 (° C.) increase in permeation amount W _VTR has a T _S -10 ℃ (℃) from the reference temperature T _S vapor permeation amount W 2 times or more the amount of increase in _VTR is 100 times or less the transition region S of (° C.), the Water vapor transmission rate W _VTR (g / (m ² · h)) at a temperature lower than transition region S is greater than 0 and 50 or less, and the reference temperature T _S (° C.) is in a range of 0 ° C. or more and 40 ° C. or less. The oxygen permeability at 23 ° C. is 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day. Atm, and the carbon dioxide permeability at 23 ° C. is 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm.

  Fruits and vegetables change their respiration rate due to temperature changes, and when the temperature rises, transpiration is accelerated as the respiration rate increases. Therefore, the humidity in the package rises. Increased humidity can cause market diseases such as meltability. On the other hand, in the fruit and vegetable package of this embodiment, by using a moisture permeation control film in which the amount of water vapor permeation increases with a predetermined temperature, an increase in humidity can be suppressed even when the temperature rises. Moreover, drying of the packaged fruits and vegetables can be suppressed by not increasing the water vapor transmission amount below a predetermined temperature. Furthermore, the oxygen concentration and carbon dioxide concentration in the package are less affected by the gas composition outside the package, and longer-term storage can be achieved by controlling the respiration of fruits and vegetables.

  In FIG. 1, the schematic of the fruit and vegetable package of this embodiment is shown. The fruit and vegetable package 100 of the present embodiment is in a closed state in which the moisture permeation control film 101 is difficult to pass water vapor below a predetermined temperature, and is in an open / closed state where the moisture permeation control film is hard to pass water vapor 101 above a predetermined temperature. Thereby, when temperature rises, the inside of the package 100 and the water vapor | steam outside the package 100 can be exchanged in the direction which maintains an equilibrium.

[Moisture permeability control film]
Breathable control film has a reference temperature T _S transition region S water vapor permeation amount W _VTR varies dramatically between the high-temperature region side and the low-temperature region side as a reference, this transition region S (reference temperature T _S) It is characterized in that the water vapor transmission amount W _VTR increases specifically before and after. The transition region S includes an increase in the water vapor transmission rate W _VTR from the reference temperature T _S (° C.) to T _S +10 (° C.), and from the T _S −10 ° C. (° C.) to the reference temperature T _S (° C.). This is determined by comparing the increase in the water vapor transmission amount W _VTR .

The reference temperature T _S needs to be set in the range of 0 ° C. or higher and 40 ° C. or lower, preferably in the range of 10 ° C. or higher and 30 ° C. or lower, more preferably in the range of 15 ° C. or higher and 25 ° C. or lower. When the reference temperature T _S exceeds 40 ° C. or when the reference temperature T _S is less than 0 ° C., it is not suitable for the preservation environment of fruits and vegetables. Since the fluctuation range of the water vapor permeation amount W _VTR within the temperature range of practical packaging environment and storage environment is small and both functions of moisture release effect and drying suppression effect cannot be compatible within the temperature range, this implementation It is not suitable as a package of form. Note that the storage temperature of fruits and vegetables during (long-term) storage converges near the storage environment temperature, and the storage time near the storage environment temperature occupies a large proportion. Therefore, the design with an emphasis on preventing desiccation effect during long-term storage, the reference temperature T _S is suitable for vegetables and fruits (long term) is preferably set to a temperature slightly higher than the storage environment temperature.

The water vapor transmission rate W _VTR (g / (m ² · h)) of the moisture permeation control film at a temperature lower than the transition region S needs to be greater than 0 and 50 or less, preferably 1 or more and 30 or less. Preferably they are 5 or more and 20 or less. If the W _VTR at a temperature lower than the transition region S exceeds 50 (g / (m ² · h)), the water vapor barrier property is insufficient and the effect of inhibiting drying of fruits and vegetables is not effectively exhibited, and the environment is relatively low temperature. Even underneath, the moisture of the fruits and vegetables is quickly lost, so that the function required for the package cannot be fully achieved.

On the other hand, the increase in the water vapor transmission rate W _VTR from the reference temperature T _S (° C.) to T _S +10 (° C.) is the water vapor transmission rate W from T _S −10 ° C. (° C.) to the reference temperature T _S (° C.). It must be 2 to 100 times the increase in _VTR , preferably 2 to 50 times, more preferably 3 to 20 times. By thus water vapor permeation amount W _VTR changes suddenly as a boundary the reference temperature T _S, excellent water vapor barrier properties at low temperature side than the reference temperature T _S is an excellent water vapor transmission at a high temperature side than the reference temperature T _S And both functions of moisture release effect and drying suppression effect are compatible. If the difference in the increase amount of the water vapor transmission amount W _VTR exceeds 100 times, the water vapor transmission amount W _{VTR at a} temperature higher than the reference temperature T _S is too large, and the effect of inhibiting the drying of fruits and vegetables becomes insufficient, and less than 2 times. However, since the fluctuation range is small, it is impossible to achieve both functions of a moisture release effect and a drying suppression effect.

The moisture permeation control film has a sufficiently low water vapor transmission rate W _VTR (g / (m ² · h)) at a temperature lower than the transition region S, while a water vapor transmission rate W _VTR (g / ( m ² · h)) shows a specific behavior that increases dramatically. In other words, the moisture permeation control film functions as a water vapor barrier layer by exhibiting an excellent drying suppression effect until just before the reference temperature T _S , while a moisture release effect appears suddenly as the reference temperature T _S is exceeded. Functions as a water vapor permeable membrane. The reason why the package according to this embodiment exhibits the moisture permeability control effect optimized for fruit and vegetables packaging can be explained as follows.

FIG. 2 is a plot chart of temperature (° C.) − Water vapor transmission rate W _VTR (g / (m ² · h)) measured under a humidity condition of 60% RH in accordance with JIS L 1099 A-2 method. . The water vapor permeability of the conventional package shows the behavior of dotted line a or dotted line c in the figure. In the case of a porous package formed of a dotted line a, for example, a nonwoven fabric or paper, the package has a sufficient amount of water vapor transmission in a region higher than the reference temperature T _S , so that water vapor is filled in the package at a high temperature. Although it is difficult to cause problems such as expansion of the package or condensation on the inner surface of the package, the amount of water vapor permeates even in the temperature range below the reference temperature T _S, so that the fruits and vegetables are Problems such as drying, deterioration of the original flavor and texture of fruits and vegetables, and contamination by foreign substances are likely to occur. Also, those shown by the dotted line c, for example, if it is made of polyethylene fresh produce packaging wrap or polypropylene packaging container or the like which are commercially available, water vapor permeability at a temperature below the reference temperature T _S is excellent in low water vapor barrier properties So, when it is stored for a long period of time, problems such as drying of fruits and vegetables and mixing of foreign substances are unlikely to occur, but when the storage temperature is temporarily improved due to the small amount of water vapor transmission even in the temperature range above the reference temperature T _S The water vapor generated in the package cannot be fully released from the package to the outside world, causing problems such as market diseases. Table 1 specifically shows an example of the behavior of the water vapor permeation amount W _VTR (g / (m ² · h)) of the conventional representative package.

Note 1) There is no singular point where the water vapor transmission rate W _VTR dramatically increases within the range of 0 ° C. or higher and 100 ° C. or lower, and the transition region S does not exist. Even at 20 ° C., it is 50 (g / (m ² · h)) or more. Drying is likely to occur when fruits and vegetables are packaged using such a package and then stored at 20 ° C. A package exhibiting such a behavior can be obtained by, for example, forming a nonwoven fabric having a basis weight of 10 to 50 g / m ² by using a spunbond method of regenerated cellulose of cotton linter.
Note 2) There is no singular point where the water vapor transmission rate W _VTR dramatically increases in the range of 0 ° C. or higher and 100 ° C. or lower, and the transition region S does not exist. Even at 80 ° C., it is less than 50 (g / (m ² · h)). When fruits and vegetables are packaged using a package that exhibits such behavior, water vapor generated cannot be sufficiently released from the package to the outside world even when the storage temperature is temporarily increased, resulting in problems such as market diseases. A package exhibiting such behavior can be obtained, for example, by thermally melting a soft polyvinyl chloride resin or the like at a melting point or higher and extruding it from a wide slit to form a film having a thickness of about 5 to 50 μm.

On the other hand, the water vapor permeability of the package of this embodiment shows the behavior of the solid line b in the figure. As described above, the package of the present embodiment has a sufficiently small water vapor transmission rate in the temperature range below the reference temperature T _S , so that moisture release from the package to the outside is suppressed, and as a result, drying of fruits and vegetables is suppressed. Is done. At this time, the transpiration of the fruits and vegetables is suppressed in the temperature range below the reference temperature T _S. On the other hand, as described above, the package according to the present embodiment has a water vapor permeability that increases the amount of water vapor as the temperature rises from the vicinity of the reference temperature T _{S so} that the generated water vapor can be quickly released. Therefore, even if an increase in the amount of transpiration accompanying an increase in the respiration rate of fruits and vegetables occurs, problems such as market diseases due to moisture being released out of the package can be avoided. Table 2 specifically shows a behavior example of the water vapor transmission amount W _VTR (g / (m ² · h)) of the package of the present embodiment.

Note 3) The transition region S exists at 25 to 45 ° C., and the reference temperature T _S exists at 35 ° C. When fruits and vegetables are packaged using a package exhibiting such behavior and then stored at 20 ° C. for 8 hours, the fruits and vegetables are hardly dried. Further, even when the storage temperature is temporarily improved, the generated water vapor can be released from the package body to the outside world, and problems such as market diseases can be suppressed. Compared with the above-mentioned conventional packaging bodies such as nonwoven fabrics, the visibility (transparency), shape followability, and peelability are also excellent. A package exhibiting such behavior is obtained by, for example, converting a urethane polymer obtained by reacting a urethane prepolymer obtained by copolymerizing 4,4′-diphenylmethane diisocyanate and polypropylene glycol with ethylene glycol at a melting point or higher. It can be obtained by heat melting and extruding from a wide slit to form a film having a thickness of about 5 to 50 μm.

  The moisture permeation control film of the package of this embodiment can be obtained by molding a resin composition containing a thermoplastic resin. More specifically, using a thermoplastic resin obtained by polymerizing or blending a plurality of components having different glass transition temperatures, melting points, crystallinity, molecular weight, molecular chain length, steric structure, molecular gap, polarity, hydrophilicity, etc. By molding a resin composition containing such a thermoplastic resin, a moisture permeation control film in which water vapor permeability (temperature dependence of water vapor transmission amount) is controlled within the above range can be easily obtained.

  Although it does not specifically limit as a specific example of the thermoplastic resin which comprises a moisture-permeable control film, For example, the copolymer (preferably block copolymer or graft copolymer) which consists of 2 or more types of monomers, 1 or more types A polymer (preferably a block copolymer or a graft copolymer) consisting of a prepolymer of one or more monomers, a polymer blend of two or more polymers (including physical blends, chemical blends, polymer alloys), And the polymer complex of 2 or more types of polymers is mentioned. The reason why the water vapor permeability of the moisture permeation control film is adjusted within the above range cannot be unambiguously described because various factors are intertwined. However, the moisture permeation control film is mainly composed of a thermoplastic resin. Due to the chemical properties, physical properties, and thermal properties of the multiple components that comprise, for example, partially having a crystalline structure and an amorphous structure, soft units (soft segments) and hard units (hard segments) This is presumably due to non-uniform construction. Therefore, as illustrated, it is preferable to use a thermoplastic resin that can easily construct a soft unit and a hard unit when forming the moisture permeation control film.

A method for controlling the water vapor permeability (water vapor transmission amount, temperature dependency of water vapor transmission amount, reference temperature T _S ) of the moisture permeation control film is not particularly limited, and any method can be adopted. For example, glass transition temperature, melting point, crystallinity, molecular weight, molecular chain length, three-dimensional structure, molecular gap, polarity, hydrophilicity, etc. of each component constituting the thermoplastic resin, blending ratio of multiple components, melting during molding Alternatively, the water vapor permeability of the moisture permeation control film can be controlled by appropriately adjusting the cooling conditions (temperature, time, process management, etc.), the thickness of the film or sheet during molding, the thickness of the molded body, and the like.

For example, in the case where T _S is determined using the difference in glass transition temperature, it is presumed that the control of the water vapor transmission amount can be explained as follows. That is, normally, the soft unit has a glass transition point lower than that of the hard unit, and above the glass transition temperature, the micro-Brownian motion of the molecule is activated, the molecular gap is increased, and the water vapor transmission rate is remarkably increased. On the other hand, at the same temperature, there is almost no change in the physical characteristics of the hard unit, and the rigidity and shape can be maintained. Therefore, the moisture permeation control film in which these are present in a non-uniform manner maintains the shape and rigidity required for the packaging by the characteristics of the hard unit in a high temperature environment higher than the glass transition temperature of the soft unit, and at the same time, allows water vapor transmission. A significant increase in quantity can be caused by the properties of the soft unit. In general, the higher the blending ratio of the hard unit, the higher the glass transition temperature as a whole, and the higher the molecular weight of the components constituting the hard unit and the soft unit, the lower the glass transition temperature. As the three-dimensional rigidity increases, the glass transition point becomes higher. As the hydrophilicity of each component increases, the amount of water vapor transmission increases, and as the activity of the soft brown of the soft unit increases, the amount of increase in the amount of water vapor transmission tends to increase. Therefore, it is possible to precisely control the water vapor permeability of the moisture permeation control film by adjusting the combination and blending ratio of each component constituting the thermoplastic resin.

Although it does not specifically limit as a specific example of the copolymer which consists of 2 or more types of monomers, For example, the styrene-butadiene copolymer which is a styrene-type alloy is mentioned. In this case, for example, polystyrene is used as a hard unit that melts at a high temperature of about 120 ° C. and hardly changes in shape and rigidity at a temperature lower than that. By adopting the crystalline polybutadiene whose permeability is remarkably increased as a soft unit, it is possible to realize the moisture permeation control film of this embodiment in which a change in the amount of water vapor permeation due to temperature exhibits a specific behavior. In such a styrene-butadiene copolymer, for example, by changing the blending ratio of polystyrene and crystalline polybutadiene, the fluctuation amount of the water vapor transmission amount W _VTR around the reference temperature T _S can be arbitrarily adjusted.

Specific examples of the polymer comprising one or more prepolymers and one or more monomers are not particularly limited. For example, a polyisocyanate represented by the general formula OCNR ₁ NCO and a diol represented by HOR ₂ OH are copolymerized. Urethane polymer OCN [(R ₁ NHCOOR ₂ OCONH) _m (R ₁ NHCOOR ₃ OCONH) _n ] _l R ₁ NCO obtained by reacting the urethane prepolymer obtained by reacting with a chain extender represented by HOR ₃ OH [However, m, n and l represent a positive integer, and preferably 1 to 16]. Such a polyurethane-based polymer does not become a completely uniform state at the molecular level, and is composed of a soft segment composed of a non-crystalline diol unit and a hard segment composed of a chain extender and a polyisocyanate. It is conceivable that the glass transition temperature and the water vapor transmission characteristics may vary depending on the rigidity of R ₁ , R ₂ , R ₃ , molecular weight, steric structure, polarity, hydrophilicity, etc., as well as the number of m and n. That is, the glass transition temperature becomes lower as the molecular weight of R _2, R ₃ is increased, in R _1, R _2, a glass transition temperature higher rigidity of the R ₃ increases increases tendency. In addition, the higher the hydrophilicity of R ₁ , R ₂ , and R ₃ , the greater the amount of water vapor transmission, and the higher the activity of micro Brownian motion, such as the longer molecular chain length of R ₃ , the water vapor transmission amount at the glass transition temperature. The range of increase tends to increase. Therefore, in such a polyurethane polymer, by combining these in consideration, the fluctuation amount of the water vapor transmission amount W _VTR around the reference temperature T _S and the reference temperature T _S can be precisely adjusted. It is possible to realize the moisture permeation control film of this embodiment in which a change in the amount of water vapor permeation due to temperature exhibits a specific behavior.

  Although it does not specifically limit as a specific example of polyisocyanate, For example, what has two or more isocyanate groups at the terminal, More specifically, 2, 4- toluene diisocyanate, 4,4'- diphenylmethane diisocyanate, carbodiimide modification | denaturation 4,4′-diphenylmethane diisocyanate, hexamethylene diisocyanate, prepolymer type polyisocyanate, and the like. These can be used individually by 1 type or in mixture of 2 or more types.

  Although it does not specifically limit as a specific example of diol, For example, what has two or more hydroxyl groups in a molecule | numerator, More specifically, polypropylene glycol, 1, 4- butane glycol adipate, polytetramethylene glycol, bisphenol A + Examples include polyether polyols such as propylene oxide, polyester polyols, and polyether polyester polyols obtained by polymerizing these. These can be used individually by 1 type or in mixture of 2 or more types.

  Specific examples of the chain extender are not particularly limited. For example, ethylene glycol, diethylene glycol, propylene glycol, 1,4-butane glycol, bis (2-hydroxyethyl) hydroquinone, bisphenol A + ethylene oxide, bisphenol A + propylene oxide, and the like. Is mentioned. These can be used individually by 1 type or in mixture of 2 or more types.

  Specific examples of the polymer blend of two or more kinds of polymers and the polymer complex of two or more kinds of polymers are not particularly limited, but examples thereof include styrene-based, olefin-based, ester-based, amide-based, carbonate-based polymer blends, and polymer alloys. More specifically, for example, polyamide / polypropylene, polyamide / elastomer, polycarbonate / polystyrene, polycarbonate / polypropylene, polycarbonate / polybutylene terephthalate, polycarbonate / polyethylene terephthalate, modified polyphenylene ether, ABS / polyolefin and These combinations and the like can be mentioned. These can be used individually by 1 type or in mixture of 2 or more types.

  In addition to the above, examples of the material having a crystalline / non-crystalline part include a polyvinyl chloride part having a crystalline polyvinyl chloride part and an amorphous polyvinyl chloride part. In this case, the crystalline polyvinyl chloride part functions as a hard unit, and the amorphous polyvinyl chloride part functions as a soft unit. Conceivable. Examples of a material that exhibits the same effect include viscose, transisoprene, polynorbornene, and polybutadiene rubber.

  The resin composition containing a thermoplastic resin may contain other components as necessary. Other components are not particularly limited, and known additives such as antifogging agents, surfactants, antioxidants, thermal stabilizers, flame retardants, internal mold release agents, antiblocking agents, antistatic agents, Examples include plasticizers, lubricants, ultraviolet absorbers, infrared absorbers, pigments, and various solvents.

  In molding a moisture permeation control film from a resin composition containing a thermoplastic resin, a known thermoplastic resin film forming / molding method or the like can be used. Specific examples include a solution cast molding method, a T-die method, a cutting method, an inflation method, an injection molding method, a blow molding method, a pressure forming method, a vacuum molding method, a foam molding method, and the like. It is not limited.

  The thickness of the moisture permeation control film is not particularly limited, and is appropriately set according to the required water vapor permeability. Usually, as the thickness of the moisture permeation control film increases, the water vapor permeability tends to decrease. On the other hand, as the moisture permeation control film decreases, the water vapor permeability tends to increase. ) And shape followability tend to be improved.

  Even if the package has the above-described configuration of the moisture permeation control film alone, the package has a configuration in which another functional layer is partially or entirely installed on one side or both sides of the moisture permeation control film formed into a film or sheet. Alternatively, the moisture permeation control film may have another functional layer, or the moisture permeation control film may be integrated with another functional layer.

  Specific examples of the functional layer are not particularly limited. For example, in addition to silicone resins, fluororesins, superabsorbent resins, elastomers such as natural rubber and synthetic rubber, natural fibers, synthetic fibers or semi-synthetic fibers are used. Nonwoven fabric, woven fabric, paper, etc. By adopting a laminated structure with such a functional layer, it is possible to impart or improve functions such as adhesiveness, slipperiness, water absorption, oil absorption, releasability, adhesion, etc. The utility value is enhanced as a highly functional package for fruits and vegetables.

The functional layer preferably has a water vapor transmission amount W _VTR (g / (m ² · h)) always larger than that of the moisture permeation control film over the entire temperature range of 0 to 40 ° C. Water vapor permeability of W _VTR of the functional layer ^{(g / (m 2 · h} )) is moisture-permeable when the control is smaller than the film package overall water vapor permeability of ^{_{W VTR (g / (m 2}} · h)) is the functional layer Since it can be controlled, the moisture permeation control effect of the moisture permeation control film may not be sufficiently exhibited. Moreover, it is preferable that a functional layer is a thing with poor hygroscopicity. If the hygroscopicity of the functional layer is high, it is difficult to adjust the moisture permeability at the time of use, so that the moisture permeability control effect of the moisture permeability control film may not be sufficiently exhibited.

  The method of forming the functional layer is not particularly limited. For example, a method of laminating or integrating a functional layer separately formed into a sheet shape with an adhesive or heat and laminating or integrating the moisture permeability control film formed into a film shape or a sheet shape , A method of laminating or integrating a melted functional layer directly onto a moisture permeation control film formed into a film or sheet and forming or forming a film, or applying or spraying a functional layer separately dissolved in a solution to the moisture permeation control film Examples thereof include a method of drying and then laminating or integrating, and a method of laminating or integrating the functional layer on the moisture permeation control film by coextrusion or vapor deposition.

(Oxygen permeability)
The oxygen permeability at 23 ° C. of the moisture permeation control film is 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, preferably 2.5 × 10 ³ to 4 × 10 ⁵ cc / m ^2. · Day · atm, more preferably 3 × 10 ³ to 2 × 10 ⁵ cc / m ² · day · atm. When the oxygen permeability at 23 ° C. is 2 × 10 ³ cc / m ² · day · atm or more, oxygen deficiency due to low oxygen in the package is suppressed, and the occurrence of market diseases is suppressed. Further, when the oxygen permeability at 23 ° C. is 7 × 10 ⁵ cc / m ² · day · atm or less, it is possible to suppress the respiration of the fruits and vegetables in the package, and to make the oxygen concentration appropriate for each fruits and vegetables. it can. The oxygen permeability at 23 ° C. can be adjusted by the type, composition and structure of the resin used. The oxygen permeability at 23 ° C. can be measured by the method described in JIS K 7126.

(Carbon dioxide permeability)
The carbon dioxide permeability at 23 ° C. of the moisture permeation control film is 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, preferably 5 × 10 ³ to 4 × 10 ⁵ cc / m ² · day · atm, and more preferably 6 × 10 ³ to 2 × 10 ⁵ cc / m ² · day · atm. When the carbon dioxide permeability at 23 ° C. is 4 × 10 ³ cc / m ² · day · atm or more, carbon dioxide permeates from the inside of the package and suppresses the occurrence of market diseases caused by carbon dioxide in fruits and vegetables. In addition, the carbon dioxide permeability at 23 ° C. is 7 × 10 ⁵ cc / m ² · day · atm or less, so that the carbon dioxide in the package can be kept at a higher concentration, thereby suppressing the respiration of fruits and vegetables. And the freshness of fruits and vegetables can be maintained. The carbon dioxide permeability at 23 ° C. can be adjusted by the type, composition and structure of the resin used. The carbon dioxide permeability at 23 ° C. can be measured by the method described in JIS K 7126.

In the adjustment of oxygen permeability and carbon dioxide permeability, a laminate with a polyolefin resin and a polystyrene resin can be exemplified, and the resin type can be selected in consideration of the adjustment of the water vapor transmission amount. Not limited. Among polyolefin-based resins, polypropylene-based films are, for example, oxygen permeability 2 × 10 ^{3 to} 7 × 10 ³ cc / m ² · day · atm, carbon dioxide permeability 7 × 10 ³ to 4 × 10 ⁴ cc / m. ^The polyethylene film has, for example, an oxygen permeability of 3 × 10 ^{3 to} 3 × 10 ⁴ cc / m ² · day · atm, and a carbon dioxide permeability of 1 × 10 ⁴ to 8 × 10 ^4. cc / m ² · day · atm. The polystyrene film is, for example, an oxygen permeability of 2 × 10 ⁴ to 1 × 10 ⁵ cc / m ² · day · atm, and a carbon dioxide permeability of 4 × 10 ^{4 to} 5 × 10 ⁵ cc / m ² · day ·. has atm. The above is an example, and the oxygen permeability and carbon dioxide permeability of the film made of each resin are not limited to the above, and the oxygen permeability depends on the molecular weight or monomer ratio of the resin or the structure of the thickness layer of the film. The degree and carbon dioxide permeability can be adjusted as appropriate.

For example, in the styrene-butadiene copolymer mentioned as an example of a copolymer composed of two or more monomers, the amount of change in the water vapor transmission rate W _VTR around the reference temperature T _S can be changed by changing the monomer mixing ratio. While adjusting, oxygen permeability and carbon dioxide permeability can be adjusted. In addition, in combination with the urethane-based polymer listed as an example of the polymer composed of one or more prepolymers and one or more monomers, a combination of a polyolefin-based resin and / or a polystyrene-based resin allows the water vapor around the reference temperature T _S The oxygen permeability and the carbon dioxide permeability can be adjusted while adjusting the fluctuation amount of the permeation amount W _VTR . Also, among examples of polymer blends of two or more polymers and polymer complexes of two or more polymers, a combination of a polyolefin resin and a polystyrene resin, or a polyolefin resin or a polystyrene resin and other exemplified resins Thus, the oxygen permeability and the carbon dioxide permeability can be adjusted while adjusting the fluctuation amount of the water vapor transmission amount W _VTR around the reference temperature T _S. Furthermore, by combining a polyolefin-based resin and / or a polystyrene-based resin in combination with the crystalline polyvinyl chloride portion and the polyvinyl chloride having the non-crystalline polyvinyl chloride portion mentioned as examples of the material having a crystalline / non-crystalline portion. Oxygen permeability and carbon dioxide permeability can be adjusted.

[Double packaging]
The fruit and vegetable packaging body of the present embodiment includes an interior body that accommodates fruits and vegetables and an exterior body that accommodates the interior body, and at least a part of the interior body includes a moisture permeation control film. Good.

[Interior body]
The interior body is for accommodating one or a plurality of fruits and vegetables, and the fruits and vegetables are stored in the interior body in a state in which the freshness is maintained. The interior body may include a moisture permeation control film as a part thereof or may be configured entirely with a moisture permeation control film. Moreover, when a moisture permeation control film is included in part, it is preferable that other parts have low gas permeability. Furthermore, a thermometer, an oxygen concentration meter, and / or a carbon dioxide concentration meter may be provided as a member constituting the interior body, or these meters may be installed in the interior body.

[Exterior body]
The exterior body is constructed to such an extent that oxygen and carbon dioxide can be regarded as constant, and the exchange of gas in the buffer space does not easily occur. As long as the carbon dioxide concentration in the buffer space can be kept high, the gas permeability is not particularly limited. The exterior body may include a moisture permeation control film in part.

  Although it does not restrict | limit especially as an exterior body, For example, resin materials, such as a resin film and a resin box, and paper materials, such as a timber and a cardboard, are mentioned.

The oxygen permeability at 23 ° C. of the exterior body is preferably 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and more preferably 2 × 10 ³ depending on the combination with the interior body. 1 × 10 ⁴ , 1 × 10 ⁴ to 1 × 10 ⁵ , 1 × 10 ^{5 to} 7 × 10 ^{5 to} cc / m ² · day · atm, more preferably 3 × 10 ³ to 8 × 10 ³ , 2 × 10 ⁴ to 8 × 10 ⁴ , 2 × 10 ^{5 to} 5 × 10 ⁵ cc / m ² · day · atm. Oxygen permeability at 23 ° C. is 2 × 10 ³ cc / m ² · day · atm or more to allow the minimum oxygen to permeate the buffer space and indirectly suppress oxygen deficiency in the interior. Can do. Moreover, when the oxygen permeability at 23 ° C. is 7 × 10 ⁵ cc / m ² · day · atm or less, the oxygen concentration suitable for the respiration suppression of fruits and vegetables can be more appropriately controlled. The oxygen permeability at 23 ° C. can be prepared depending on the material, thickness, and structure used. The oxygen permeability at 23 ° C. can be measured by the method described in JIS K 7126.

The carbon dioxide permeability at 23 ° C. of the exterior body is preferably 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, more preferably 5 × 10 ³ depending on the combination with the interior body. ˜2 × 10 ⁴ , 2 × 10 ⁴ ˜1 × 10 ⁵ , 1 × 10 ⁵ -5 × 10 ⁵ cc / m ² · day · atm, more preferably 6 × 10 ³ to 1 × 10 ⁴ , 4 × 10 ⁴ to 8 × 10 ⁴ , 2 × 10 ⁵ to 4 × 10 ⁵ cc / m ² · day · atm. The carbon dioxide permeability at 23 ° C. is 4 × 10 ³ cc / m ² · day · atm or more, so that carbon dioxide in the buffer space can be permeated to the outside air and gas damage due to high concentration carbon dioxide in the interior is suppressed. can do. Further, the carbon dioxide permeability at 23 ° C. is 7 × 10 ⁵ cc / m ² · day · atm or less, so that the carbon dioxide concentration in the interior body is indirectly reduced by maintaining the carbon dioxide concentration in the buffer space. Can hold and suppress the respiration of fruits and vegetables. The carbon dioxide permeability at 23 ° C. can be prepared depending on the material and structure used. The carbon dioxide permeability at 23 ° C. can be measured by the method described in JIS K 7126.

Hereinafter, a combination of oxygen permeability and carbon dioxide permeability of the outer package will be exemplified. The oxygen permeability and carbon dioxide permeability of the exterior body may be adjusted according to the characteristics of the resin used in the interior body described above, and the exterior body may be provided with holes, or a comparison of woven fabric, nonwoven fabric, paper material, etc. It may be adjusted by appropriately combining materials having good transparency.

  By combining the above-described interior body and exterior body, it becomes possible to cope with maintaining freshness of various fruits and vegetables. For example, the package of this embodiment generally has a fast respiration rate, stems (asparagus, bamboo shoots, etc.), buds (broccoli, cauliflower, myouga, etc.), fruits (various fruits, strawberries, sweets) Corn, tomatoes, green soybeans, peppers, eggplant, cucumbers, peas, okra, etc.) and leaves (such as leeks, spinach, komatsuna, kokusai, lettuce, green onions, onions, etc.). It is also preferably used from the viewpoint of mold prevention in root vegetables (potatoes, lotus root, etc.) that tend to grow molds due to the humidity during storage.

[Buffer space]
In the space surrounded by the gas in the interior body, the interior body, and the exterior body (hereinafter also referred to as “buffer space”), in order to more arbitrarily adjust the ratio of oxygen and carbon dioxide in the buffer space and the inner layer body, An absorbent or a carbon dioxide generator may be provided.

  The oxygen absorbent is not particularly limited as long as it uses a substance having a function of removing oxygen in the air by oxidation reaction or adsorption. Examples of such substances include reducing metal powders such as iron powder, zinc, and tin powder; metal low-level oxides such as active iron oxide, ferrous oxide, iron tetroxide, cerium oxide, and titanium oxide; Reducing metal compounds such as iron, silicon iron, iron carbonyl and ferrous hydroxide; inorganic compounds such as alkali metal or alkaline earth metal hydroxides, sulfites and carbonates, ascorbic acid, erythorbic acid and elca Acid, and salts thereof; gallic acid; combination of tocopherol and electron donor; polymer compound having polyhydric phenol in its skeleton, such as polyphenol-containing phenol-aldehyde resin; glucose, fructose, galactose, maltose, cellobiose Combinations of sugars such as saccharides and electron donating substances, especially basic substances or sugar oxidases such as glucose oxidase Any conventionally known oxygen-absorbing material which is exemplified by organic compounds can be used. In the present embodiment, examples of the oxygen absorbent include fruits and vegetables. Here, when fruits and vegetables are used as the oxygen absorbent, two types of fruits and vegetables accommodated in the interior body and fruits and vegetables accommodated in the buffer space are used in the package. In this way, by using fruits and vegetables having different breathing performances as an oxygen absorbent, it is possible to store two types of fruits and vegetables at the same time. These oxygen absorbents can be used by being filled into a breathable bag made into a shape such as a small bag, or can be directly kneaded or coated on a control film of an interior body or an exterior body.

  The carbon dioxide generator is not particularly limited as long as it uses a substance having a function of releasing carbon dioxide into the air by reaction or the like. Examples of such substances include carbonates or bicarbonates of alkali metals or alkaline earth metals, as well as ammonium carbonate and ammonium bicarbonate. Moreover, in this embodiment, fruits and vegetables are mentioned as a carbon dioxide generator. Here, when fruits and vegetables are used as the carbon dioxide generating agent, two kinds of fruits and vegetables accommodated in the interior body and fruits and vegetables accommodated in the buffer space are used in the package. Thus, by using fruits and vegetables with different breathing performance as a carbon dioxide generator, it is possible to store two types of fruits and vegetables at the same time. These carbon dioxide generating agents can be used by filling in a breathable bag made into a shape such as a small bag, or can be directly kneaded or coated on the control film of the interior body or exterior body. In addition, fruit and vegetables can also be considered as what serves as both an oxygen absorber and a carbon dioxide generator.

  In addition, the balance of oxygen and carbon dioxide related to the hibernating state of fruits and vegetables varies depending on the types of fruits and vegetables, and the package of the present embodiment can be appropriately adjusted within this range.

[Storage device for fruits and vegetables]
The fruit and vegetable storage device of the present embodiment is recorded by a recording unit that records the freshness of fruits and vegetables contained in the package over time based on a change in the gas composition of the space in the package over time, and a recording unit. And a controller that controls the temperature in the package and / or the gas composition outside the package over time based on the freshness of the fruits and vegetables.

  A recording part records the freshness of the fruits and vegetables accommodated in the package over time based on the change with time of the gas composition of the space in the package. The gas species recorded by the recording unit is not particularly limited, and examples thereof include at least one selected from the group consisting of oxygen gas, carbon dioxide gas, water vapor gas, carbon dioxide gas, nitrogen gas, and ethylene gas. These gases can change during storage due to respiration, metabolism, and transpiration of fruits and vegetables. The freshness of the fruits and vegetables can be estimated from the amount of change and the time when the fruits and vegetables are placed under a predetermined gas composition (for example, the time when the fruits and vegetables are placed under a low oxygen concentration and a high carbon dioxide concentration). Note that the gas composition in the package can be measured with a general instrument such as an oxygen concentration meter and a carbon dioxide concentration meter.

  In addition to this, it is preferable that the recording unit also records the temperature in the interior body over time from the viewpoint of more accurately grasping the respiration of fruits and vegetables. Further, the recording unit irradiates the fruits and vegetables with infrared light, records the infrared light absorption spectrum over time, detects the sugar content of the fruits and vegetables, and records the freshness of the fruits and vegetables over time based on it. The freshness may be detected by the amount of visible light transmitted through the fruit and recorded over time, or the color change on the appearance of the fruit or fruit may be detected using a color difference meter or camera. It may be recorded over time, or an indicator may be used to detect the gas species and / or gas amount released by the fruits and vegetables.

  Even under the same low oxygen concentration and high carbon dioxide concentration, the degree of decrease in freshness of fruits and vegetables varies depending on the types of fruits and vegetables. For this reason, the freshness of fruits and vegetables can be estimated by preparing change data of the freshness of fruits and vegetables when stored under some conditions in advance and making a relative comparison with the data.

  In addition, when using double packaging as a package, the recording unit records changes in the gas composition of the space in the buffer space over time from the viewpoint of more accurately grasping the freshness of fruits and vegetables. The freshness of the accommodated fruits and vegetables may be recorded over time.

  The control unit controls the temperature in the package and / or the gas composition outside the package over time based on the freshness of the fruits and vegetables recorded by the recording unit. The control performed by the control unit is performed in order to preserve the freshness of the fruits and vegetables, for example, in a state where the respiration of the fruits and vegetables is reduced, that is, in an atmosphere of low oxygen and high carbon dioxide, and By lowering the temperature, the decline in the freshness of the fruits and vegetables can be delayed.

  A method for the controller to control the temperature inside the package and / or the gas composition outside the package over time is not particularly limited. For example, when a storage unit that accommodates the package is used, the control unit is included in the storage unit. The temperature and / or gas composition may be controlled over time. The storage unit may be connected to an intake mechanism that supplies a predetermined gas species to the storage unit and an exhaust mechanism that discharges internal air from the storage unit. In this case, the atmosphere in the storage unit 10 is controlled by the intake mechanism and the exhaust mechanism. Further, the storage unit may include a cooling device and / or a heating device for adjusting the temperature in the storage unit.

  Further, in the case of using double packaging as the package, the control unit, from the viewpoint of more accurately maintaining the freshness of the fruits and vegetables, based on the freshness of the fruits and vegetables recorded by the recording unit, the temperature in the buffer space and / or Alternatively, the gas composition may be controlled over time.

  The configuration of various detectors for detecting data recorded in the recording unit is not particularly limited, and can be configured to be suitable for the detection method of each detector. Specifically, a detector that irradiates fruits and vegetables with infrared light and detects an infrared light absorption spectrum thereof can include an infrared light irradiation unit and an infrared light detection unit. Moreover, the detector which irradiates fruit and vegetables with visible light and detects the transmitted light amount can have a visible light irradiation part and a visible light detection part. Furthermore, a detector that detects a change in color on the appearance of fruits and vegetables can include a color difference meter, a camera, and the like. Moreover, the detector which detects the gas kind and / or gas amount which fruits and vegetables discharge | release using an indicator can have the indicator holding | maintenance part which hold | maintains an indicator, and the detection part which detects the change of the said indicator.

  The various detectors are connected to a recording unit so that data relating to the freshness of the detected fruits and vegetables can be recorded in the recording unit, and the recording unit for recording the data relating to the freshness of the fruits and vegetables changes the temperature in the storage unit over time. It is connected with the control part to control. Data detected by various detectors is common in terms of data relating to the freshness of fruits and vegetables. In this embodiment, the detector may have one type of detector and a corresponding recording unit. You may have the above detector and the recording part corresponding to it.

[Pretreatment method of fruits and vegetables]
The fruit and vegetables preserve | saved using this embodiment can perform pre-processing, such as disinfection, before performing a preservation | save process. As a sterilization method, it can sterilize using liquid, gas, or light and heat.

In the pretreatment, bactericides, fungicides, natural extracts, synthetic preservatives and the like may be used. The fungicide is not particularly limited, for example, can be used hypochlorous acid solution, hypochlorous acid Na, hypochlorite Ca, electrolytic following Asui, chlorine dioxide, the O ₃ or the like. The antifungal agent is not particularly limited, and for example, azoxystrobin, imathasal, orthophenylphenol, sodium orthophenylphenol, diphenyl, thiabendazole, fludioxonil and the like can be used. Furthermore, although it does not specifically limit as a natural type extract, For example, Kawara mugwort extract (capillin), mustard extract (isothiocyanurate), hinokitiol extract (β-tsuyaprisin) etc. can be used. The synthetic preservative is not particularly limited, and for example, paraoxybenzoates, sodium sulfite, sodium hyposulfite, sulfur dioxide, pyrosulfite K, pyrosulfite Na, and the like can be used.

  As a sterilization method using light, a sterilization treatment can be performed by a method using infrared rays or ultraviolet rays, in particular, an ultraviolet ray having a wavelength of 200 to 300 nm, preferably an ultraviolet ray having a wavelength of 250 to 280 nm, referred to as a UV-C wavelength band. At this time, a mercury lamp, a discharge light source, or an LED can be used as the light source, and pulse irradiation or continuous irradiation can be performed as necessary. The sterilization method by irradiation is more preferable than the sterilization by the additive, and sterilization by ultraviolet rays having a UV-C wavelength band is more preferable from the viewpoint of sterilization effect. Specifically, fruits and vegetables can be placed on a tray and sterilized while being irradiated.

[Preservation method of fruits and vegetables]
The method for preserving fruits and vegetables of the present embodiment includes a recording step of recording the freshness of fruits and vegetables accommodated in the package over time based on the change over time in the gas composition of the space in the package of fruits and vegetables, And a control step of controlling the temperature in the package and / or the gas composition outside the package over time based on the freshness of the fruits and vegetables.

  The recording step is a step of recording the freshness of the fruits and vegetables accommodated in the package over time based on the change over time in the gas composition of the space in the package. In addition to this, in the recording process, it is preferable to record the temperature in the interior body over time from the viewpoint of more accurately grasping the respiration of fruits and vegetables. Furthermore, in the recording process, the fruit and vegetables are irradiated with infrared light, and the infrared light absorption spectrum is recorded over time, thereby detecting the sugar content of the fruit and vegetables and recording the freshness of the fruit and vegetables over time based on this. The freshness of the fruit may be detected by the amount of visible light transmitted and recorded over time, or the color change on the appearance of the fruit or vegetable may be detected using a color difference meter or camera and detected over time. May be recorded.

  The control process controls the temperature inside the package and / or the gas composition outside the package over time based on the freshness of the fruits and vegetables recorded by the recording process. The control performed in the control process is performed in order to preserve the freshness of the fruits and vegetables, for example, in a state where the respiration of the fruits and vegetables is reduced, that is, in an atmosphere of low oxygen and high carbon dioxide, and By lowering the temperature, the decline in the freshness of the fruits and vegetables can be delayed.

  In addition, as above-mentioned, this invention is not limited to said embodiment and the modification already described, In the range which does not deviate from the summary, various deformation | transformation are possible. In other words, the above embodiment is merely an example in all respects, and is not construed in a limited manner.

  INDUSTRIAL APPLICABILITY The fruit and vegetable package, storage device, and storage method of the present invention have industrial applicability as a technology for storing while controlling the freshness of the fruits and vegetables.

  100 ... Packaging body, 101 ... Moisture permeability control film

Claims (10)

Equipped with moisture permeation control film,
The moisture permeation control film is formed by molding a resin composition containing a thermoplastic resin, and the temperature (° C.)-Water vapor transmission rate measured under a humidity condition of 60% RH in accordance with JIS L 1099 A-2 method. In the plot chart of W _VTR (g / (m ² · h)), the increase in the water vapor transmission rate W _VTR from the reference temperature T _S (° C.) to T _S +10 (° C.) is from T _S −10 ° C. (° C.). It has a transition region that is 2 to 100 times the increase in the water vapor transmission rate W _{VTR at} the reference temperature T _S (° C.), and the water vapor transmission rate W _VTR (g / (m ² · h)) is greater than 0 and 50 or less, and the reference temperature T _S (° C.) is in the range of 0 ° C. or more and 40 ° C. or less,
The oxygen permeability at 23 ° C. is 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and the carbon dioxide permeability at 23 ° C. is 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ^2.・ Day ・ atm
Package of fruits and vegetables. The thermoplastic resin is a copolymer comprising two or more monomers, a polymer comprising one or more prepolymers and one or more monomers, a polymer blend of two or more polymers, and a polymer complex of two or more polymers. Including at least one selected from the group consisting of
The package of fruits and vegetables according to claim 1. An interior that houses fruits and vegetables,
An exterior body that houses the interior body,
The moisture permeation control film is provided on at least a part of the interior body,
The package of fruits and vegetables according to claim 1 or 2. At least a part of the exterior body includes the moisture permeation control film.
The package of fruits and vegetables according to claim 3. In the space between the interior body and the exterior body, an oxygen absorber is provided.
The package of fruits and vegetables according to claim 3 or 4. A space between the inner body and the outer body is provided with a carbon dioxide generator.
The package of fruits and vegetables according to any one of claims 3 to 5. As the oxygen absorber, comprising fruits and vegetables,
The package of fruits and vegetables according to claim 6. As the carbon dioxide generating agent, comprising fruits and vegetables,
The package of fruits and vegetables according to claim 7. A recording unit that records, over time, freshness of the fruits and vegetables contained in the package based on a temporal change in the gas composition of the space in the package of fruits and vegetables according to any one of claims 1 to 8. ,
A controller that controls the temperature in the package and / or the gas composition outside the package over time based on the freshness of the fruits and vegetables recorded by the recording unit, and
A storage device for fruits and vegetables. A recording step of recording the freshness of the fruits and vegetables contained in the package over time based on a change over time in the gas composition of the space in the package of fruits and vegetables according to any one of claims 1 to 8. ,
Based on the recorded freshness of the fruits and vegetables, the control step of controlling the temperature in the package and / or the gas composition outside the package over time,
How to save fruits and vegetables.