JP2019006500A - Package of garden stuff, storage device and method - Google Patents

Abstract

To provide a package of garden stuff, a storage device and a storage method capable of controlling freshness of garden stuff, and storing the garden stuff for a longer period.SOLUTION: There is provided a package 100 of garden stuff comprising: an interior body 101 for storing the garden stuff; and an exterior body 102 for storing the interior body, in which, there is provided a gas permeation control film having oxygen permeation degree at 23°C of 2×10-7×10cc/mday atm and carbon dioxide permeation degree at 23°C of 4×10-7×10cc/mday atm, and a ratio of the carbon dioxide permeation degree to the oxygen permeation degree of 10 or lower, on at least a part of the interior body and/or exterior body.SELECTED DRAWING: Figure 1

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.

  The present invention has been made in view of the above problems, and an object thereof is to provide a fruit and vegetable package, a storage device, and a storage method that can be stored for a longer period of time while controlling the freshness of the fruits and vegetables. To do.

  As a result of intensive studies to solve the above problems, the present inventors can more accurately control the respiration of fruits and vegetables in the interior body by using the interior body and the exterior body having a predetermined gas permeability. The present invention has been completed by finding that the above-mentioned problems can be solved.

That is, the present invention is as follows.
[1]
An interior that houses fruits and vegetables,
An exterior body that houses the interior body,
At least a part of the interior body and / or the exterior body has an oxygen permeability at 23 ° C. of 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and a carbon dioxide permeability at 23 ° C. 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and a gas permeation control film having a ratio of the carbon dioxide permeability to the oxygen permeability of 10 or less,
Package of fruits and vegetables.
[2]
The water vapor permeability at 23 ° C. of the gas permeation control film is ^{2 to} 200 g / day · m ² .
The fruit and vegetable package described in [1] above.
[3]
In the space between the interior body and the exterior body, an oxygen absorbent is provided.
The fruit and vegetable package according to [1] or [2] above.
[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 [1] to [3] above.
[5]
As the oxygen absorbent, comprising fruits and vegetables,
The fruit and vegetable package described in [3] above.
[6]
As the carbon dioxide generating agent, comprising fruits and vegetables,
The fruit and vegetable package described in [4] above.
[7]
The fruit and vegetables accommodated in the interior body based on a change over time in the gas composition of the space in the interior body of the fruit and vegetable packaging body, which has an interior body that accommodates the fruit and vegetables and an exterior body that accommodates the interior body. A recording part for recording the freshness of
A fruit and vegetable storage device comprising: a control unit that controls the temperature in the interior and / or the gas composition outside the exterior over time based on the freshness of the fruit and vegetables recorded by the recording unit.
[8]
The freshness of the fruits and vegetables accommodated in the interior of the interior of the package of fruits and vegetables according to any one of the preceding items [1] to [6] Recording process to record automatically,
A method for storing fruits and vegetables, comprising: a control step of controlling the temperature in the interior and / or the gas composition outside the exterior over time based on the freshness of the fruits and vegetables recorded by the recording unit.

  ADVANTAGE OF THE INVENTION According to this invention, the package of fruit and vegetables, the preservation | save apparatus, and preservation | save method which can be preserve | saved for a longer period can be provided, controlling the freshness of fruit and vegetables.

It is the schematic of the packaging of the fruits and vegetables of this embodiment. It is a graph which shows typically a time-dependent change of the gas composition in an interior in a preservation state. 4 is a graph showing changes with time in gas composition of each part in the storage state of Example 1. FIG. 6 is a graph showing changes with time in the gas composition of each part in the storage state of Comparative Example 1. 6 is a graph showing a change over time in the gas composition of each part in the storage state of Comparative Example 2.

  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.

[Package of fruits and vegetables]
The package of fruits and vegetables of this embodiment has an interior body that accommodates fruits and vegetables and an exterior body that accommodates the interior body, and at least part of the interior body and / or the exterior body has oxygen transmission at 23 ° C. The degree 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. A gas permeation control film having a ratio of carbon dioxide permeability to oxygen permeability of 10 or less is provided.

  As the fruits and vegetables breathe, the oxygen concentration in the interior decreases and the carbon dioxide concentration increases. If the interior body is a completely sealed system, the interior body becomes deficient with time, and the fruits and vegetables are prevented from breathing. As a result, the fruits and vegetables produce a gas disorder, abnormal maturation, browning of the tissue, tissue Defects such as accumulation of acetaldehyde and ethanol in the inside, and alteration of taste occur. On the other hand, if the interior body is an open system that allows relatively free passage of oxygen and carbon dioxide, the respiration of the fruits and vegetables is not hindered, but the metabolism of the fruits and vegetables proceeds to the same extent as in the case of not packaging. Therefore, it is difficult to store for a longer period while maintaining freshness. On the other hand, the package of the present embodiment accommodates the fruits and vegetables in the interior body having a predetermined permeation characteristic, so that the interior body is in a low oxygen and high carbon dioxide state that does not inhibit the respiration of the fruits and vegetables. By maintaining the exterior body covering and covering the interior body, the gas in the interior body and the gas existing in the space surrounded by the interior body and the exterior body (hereinafter also referred to as “buffer space”) can be exchanged. Composed. In order to maintain equilibrium, carbon dioxide in the interior body moves to the buffer space via the gas permeation control film, and oxygen in the buffer space tends to move into the interior body. It is important to adjust the oxygen and carbon dioxide concentrations in order to keep the fruits and vegetables free from oxygen deficiency and to be in a low-breathing state (hibernation state). Compared to the case where oxygen and carbon dioxide are kept constant in a single-packed state using only the carbon dioxide, it becomes possible to maintain the carbon dioxide at an appropriate concentration for each fruit and vegetable to be stored.

  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 includes an interior body 101 that accommodates fruits and vegetables, and an exterior body 102 that accommodates the interior body. The gas in the interior body 101 can be exchanged with the gas in the buffer space 103 according to the gas permeability of the interior body. In the present embodiment, the interior body 101 and / or the exterior body 102 are configured such that the carbon dioxide permeability is more easily transmitted by 10 or less than the ratio of the oxygen permeability. Thereby, as schematically shown in FIG. 2, the oxygen consumed with the passage of time reaches a certain equilibrium value according to the value of the oxygen permeability of the interior body, and the carbon dioxide discharged with the passage of time. Also, a certain equilibrium value is reached according to the value of carbon dioxide permeability of the interior body, so that the fruits and vegetables can be brought into a hypopnea state (hibernation state) without being deficient in oxygen.

[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 is not particularly limited as long as the concentration of oxygen and carbon dioxide in the interior body can be adjusted by a combination with the exterior body, and may include a predetermined gas permeation control film. In that case, the interior body may include the gas permeation control film in part or may be constituted entirely of the gas permeation control film. Further, when the gas permeation control film is included in part, it is preferable that the other part has 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.

  The material constituting the interior body other than the gas permeation control film is not particularly limited. For example, resin materials other than the gas permeation control film, resin materials such as resin boxes, paper materials such as wood and cardboard, Examples thereof include a fiber structure such as a nonwoven fabric. The interior body to be used can be appropriately selected from the viewpoints of properties such as the respiration rate and transpiration amount of the fruits and vegetables to be stored and the combination of the interior body and the exterior body in consideration of the properties. Hereinafter, the gas permeation control film will be described.

(Oxygen permeability)
The oxygen permeability of the gas permeation control film at 23 ° C. 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. Oxygen permeability at 23 ° C. is 2 × 10 ³ cc / m ² · day · atm or more, so that an oxygen deficiency in the interior can be prevented, and a minimum amount of oxygen is introduced into the interior from the buffer space. Can supply. In addition, when the oxygen permeability at 23 ° C. is 7 × 10 ⁵ cc / m ² · day · atm or less, the oxygen concentration in the interior body can be reduced to an appropriate oxygen concentration for each fruit and vegetable that can suppress respiration. can do. The oxygen permeability at 23 ° C. can be adjusted by the type, composition and structure of the resin used. Moreover, the oxygen permeability at 23 ° C. can be measured by the method described in JIS K 7126, and a non-woven fabric or a film having pores should be measured after being bonded to a base film having a known oxygen permeability. Can do.

(Carbon dioxide permeability)
The carbon dioxide permeability of the gas permeation control film at 23 ° C. 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. Carbon dioxide permeability at 23 ° C. is 4 × 10 ³ cc / m ² · day · atm or more, so carbon dioxide permeates from the interior to the buffer space, reducing the carbon dioxide concentration and suppressing gas disturbances. can do. Moreover, the carbon dioxide permeability at 23 ° C. is 7 × 10 ⁵ cc / m ² · day · atm or less, so that carbon dioxide in the interior can be kept at a higher concentration, respiration is suppressed, and the freshness of fruits and vegetables Can be held. The carbon dioxide permeability at 23 ° C. can be adjusted by the type, composition and structure of the resin used. Further, the carbon dioxide permeability at 23 ° C. can be measured by the method described in JIS K 7126. A non-woven fabric or a film having pores is bonded to a base film having a known carbon dioxide permeability. Can be measured.

  The ratio of the carbon dioxide permeability to the oxygen permeability of the gas permeation control film is 10 or less, preferably 1.0 to 9.0, more preferably 1.5 to 5.0. When the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less, the interior body can be maintained at a low oxygen concentration, and carbon dioxide can be discharged appropriately. Moreover, when the ratio of the carbon dioxide permeability to the oxygen permeability is 1.0 or more, it is possible to appropriately maintain the oxygen concentration and prevent gas damage due to lack of oxygen.

  Furthermore, the ratio of carbon dioxide permeability to oxygen permeability described above can be considered by a combination of the interior body and the exterior body (hereinafter, “ratio of carbon dioxide permeability to oxygen permeability” is simply referred to as “ratio”). Say). For example, when the ratio of the interior body is 1.0 to 4.0, in combination with the ratio of the exterior body 4.0 to 10, the oxygen concentration in the buffer space is controlled to be lower, and as a result, the oxygen concentration in the interior body is reduced. It can be controlled by concentration.

  On the contrary, when the ratio of the interior body is 4.0 to 10.0, by using 1.0 to 4.0 as the ratio of the exterior body, the carbon dioxide in the interior body is discharged, and the obstacle due to high-concentration dioxide is Suppression and proper carbon dioxide concentration can be maintained.

  Furthermore, from the relationship between the optimum storage gas concentration of fruits and vegetables, the respiration rate, the charged amount, and the volume, the combination of the inner body is 1.0 to 3.0, the outer body is 1.1 to 5.0, and vice versa. You can also.

(Water vapor permeability)
The water vapor permeability of the gas permeation control film at 23 ° C. is preferably ^{2 to} 200 g / day · m ² , more preferably 3 to 50 g / day · m ² , and further preferably 4 to 30 g / day · m 2. ² . When the water vapor permeability at 23 ° C. is 2 g / day · m ² or more, the dew condensation water hardly accumulates in the interior body, and as a result, alteration of fruits and vegetables such as melting can be suppressed. Moreover, when the water vapor transmission rate at 23 ° C. is 200 g / day · m ² or less, excessive transpiration from the fruits and vegetables can be suppressed, and as a result, drying can be prevented. The water vapor permeability at 23 ° C. can be adjusted by the type, composition and structure of the resin used. The water vapor permeability at 23 ° C. can be measured according to JIS K 7129. A nonwoven fabric or a film having pores can be measured after being bonded to a base film having a known water vapor permeability.

(Constitution)
The gas permeation control film may be a laminated film such as a single layer film, a two-layer film having an inner layer and an outer layer, and a three-layer film having an inner layer, an intermediate layer, and an outer layer. When the gas permeation control film is a single-layer film, the resin constituting the layer is not particularly limited, and examples thereof include polyolefin resins, polyester resins, polyamide resins, and polystyrene resins. By using such a resin, oxygen permeability, carbon dioxide permeability, and water vapor permeability can be adjusted. Among these, polyolefin resin, polyester resin, polystyrene resin, and polyamide resin are preferable. In addition, as resin, it may be used individually by 1 type, or may use 2 or more types together.

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.

The polyester film has a water vapor permeability of 20 to 40 g / day · m ² , for example, and the polyamide film has a water vapor permeability of 100 to 200 g / day · m ^2, for example.

In addition, by providing micro holes by laser processing, needle hole processing, etc. and punch holes by opening processing (collectively referred to as “holes”), the oxygen permeability and carbon dioxide permeability of the gas permeation control film are controlled. May be. The pore diameter of the micropores is preferably 0.5 to 100 μm, more preferably 1 to 10 μm or 15 to 80 μm. These pores may be used alone or in combination with small and large pores. The hole diameter of the punch hole is preferably 1 to 10 mm. By providing such holes, the polyester film and the polyamide film also have an oxygen permeability of 2 × 10 ³ cc / m ² · day · atm or more and a carbon dioxide permeability of 4 × 10 ³ cc / m ² · day · atm. It can be used as described above.

  Furthermore, the gas permeation control film may be a single layer film or laminated film partially bonded with a fiber structure such as paper or nonwoven fabric, or the fiber structure is used as a gas permeation control film. It may be.

The fragile air permeability of the gas permeation control film using the fiber structure is preferably 0.1 to 800 cm ³ / cm ² · sec, more preferably 0.3 to 500 cm ³ / cm ² · sec, Preferably, it is 1 to ³⁰ cm ³ / cm ² · sec. When the fragile air permeability is 0.1 cm ³ / cm ² · sec or more, gas permeation through the interior body is promoted, and gas failure tends to be suppressed. Further, when the Frazier air permeability is 800 cm ³ / cm ² · sec or less, drying suppression and freshness maintenance of the fruits and vegetables in the interior body tend to be further improved. The fragile air permeability can be adjusted by the fiber diameter and the fiber density. The fragile air permeability can be measured at a pressure difference of 125 Pa in accordance with JIS L 1096 method A.

  As the nonwoven fabric that can be used as the fiber structure, a short fiber nonwoven fabric and a long fiber nonwoven fabric can be used. Although it does not restrict | limit especially as a short fiber nonwoven fabric, For example, a chemical bond nonwoven fabric (CB), a thermal bond nonwoven fabric (TB), a needle punch nonwoven fabric (NP), a spunlace nonwoven fabric (SL) etc. are mentioned. The long fiber nonwoven fabric is not particularly limited, and examples thereof include a spunbond nonwoven fabric (SB) and a melt blown nonwoven fabric (MB). Although it does not restrict | limit especially as a fiber which comprises a nonwoven fabric, For example, the fiber which uses a polyethylene-type resin fiber, a polypropylene-type resin, a polyester-type resin, a polyamide-type resin etc. as a raw material is mentioned.

  Moreover, when the gas permeation control film is a laminated film, it is preferable that at least one layer has the same configuration as that in the case of the single layer film. Hereinafter, the resin species constituting each layer of the single layer film or the laminated film will be described.

(Polyolefin resin)
The polyolefin resin is not particularly limited. For example, polyethylene such as low density polyethylene, linear low density polyethylene, high density polyethylene, and very low density polyethylene; polypropylene such as homopolypropylene and random polypropylene; ethylene-ethyl acrylate Examples thereof include olefin copolymers such as a copolymer, an ethylene-vinyl acetate copolymer, and an ethylene-vinyl alcohol copolymer.

  Although it does not specifically limit as a film using polyethylene, For example, the crosslinked and / or non-crosslinked polyethylene film used for a shrink film etc. other than the film which consists of said polyethylene is mentioned.

  Moreover, although it does not specifically limit as a film using a polypropylene, For example, a stretched polypropylene film, an unstretched polypropylene film, and a biaxially stretched polypropylene film other than the film which consists of the said polypropylene are mentioned.

(Polyester resin)
The polyester resin is not particularly limited, and examples thereof include polyethylene terephthalate, polyethylene isophthalate, polybutylene terephthalate, poly (1,4-cyclohexylenedimethylene terephthalate), and polyethylene-2,6-naphthalate.

(Polyamide resin)
The polyamide-based resin is not particularly limited. For example, polycaproamide (nylon 6), polydodecanamide (nylon 12), polytetramethylene adipamide (nylon 46), polyhexamethylene adipamide (nylon 66) , Polyundecamethylene adipamide (nylon 116), polymetaxylylene adipamide (nylon MXD6), polyparaxylylene adipamide (nylon PXD6), polytetramethylene sebamide (nylon 410), polyhexamethylene Sebacamide (nylon 610), polydecamethylene adipamide (nylon 106), polydecamethylene sebacamide (nylon 1010), polyhexamethylene dodecamide (nylon 612), polydecamethylene dodecamide (nylon 1012), Polyhexamethyle Isophthalamide (nylon 6I), polytetramethylene terephthalamide (nylon 4T), polypentamethylene terephthalamide (nylon 5T), poly-2-methylpentamethylene terephthalamide (nylon M-5T), polyhexamethylene hexahydroterephthalamide (Nylon 6T (H)) Polynonamethylene terephthalamide (nylon 9T), polydecamethylene terephthalamide (nylon 10T), polyundecamethylene terephthalamide (nylon 11T), polydodecamethylene terephthalamide (nylon 12T), polybis ( 3-methyl-4-aminohexyl) methane terephthalamide (nylon PACMT), polybis (3-methyl-4-aminohexyl) methane isophthalamide (nylon PACMI), poly Bis (3-methyl-4-amino-hexyl) methane dodecamide (nylon PACM12), polybis (3-methyl-4-amino-hexyl) methane tetra deca (nylon PACM14) and the like.

(Polystyrene resin)
The polystyrene-based resin is not particularly limited. For example, polystyrene homopolymer, acrylonitrile / acrylic rubber / styrene copolymer resin, acrylonitrile / butadiene / styrene copolymer, acrylonitrile / chlorinated polyethylene / styrene copolymer, acrylonitrile / Examples include ethylene propylene rubber / styrene copolymer, acrylonitrile / styrene copolymer, and syndiotactic polystyrene (crystalline polystyrene).

(Tensile modulus)
The tensile elastic modulus of the gas permeation control film is preferably 1 GPa or more, more preferably 1.5 to 5 GPa, and further preferably 2.0 to 4 GPa. Because the tensile modulus is 1 GPa or more, when packaging fruits and vegetables, the number of parts that come into direct contact is reduced. Especially, leafy vegetables such as leek and spinach, broccoli, and asparagus have a fast respiration rate and a high transpiration rate. In the preservation of many fruits and vegetables, the occurrence of melting due to condensed water can be suppressed. The tensile modulus can be measured as a value at 2% strain at a speed of 200 mm / min according to JIS K 7127. As the film having such a tensile elastic modulus, a biaxially stretched polyethylene terephthalate film, a biaxially stretched polypropylene film, a monolayer film of a biaxially stretched polyamide film, or a laminated film containing at least one layer of these films is preferably used. .

(Other additives)
The layers constituting the gas permeation control film contain other additives such as known plasticizers, heat stabilizers, colorants, organic lubricants, inorganic lubricants, surfactants, processing aids, as necessary. May be. Moreover, you may contain an anti-fogging agent for dew condensation water.

  As a method for producing the gas permeation control film, a known film forming method can be used. For example, the resin composition is extruded by melt kneading using an extruder or the like, extruded into a sheet shape using a single-layer or multilayer annular die or a T-die having a slit-like discharge port portion, and inflation. The gas permeation control film can be formed by a method or a casting method. Thereafter, a film stretched by a bubble method, a roll stretching method, or a tenter method may be used as the gas permeation control film. Furthermore, unstretched or stretched film may be multilayered by a known method such as dry lamination method or wet lamination method, or a fiber structure such as nonwoven fabric or paper is partially bonded to these films, or a hole is provided. Such a film may be used as a gas permeation control film.

[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 maintained high, the gas permeability is not particularly limited. The exterior body may include the gas permeation control film in part.

  The material constituting the exterior body other than the gas permeation control film is not particularly limited. For example, resin materials other than the gas permeation control film, resin materials such as resin boxes, paper materials such as wood and cardboard, Examples thereof include a fiber structure such as a nonwoven fabric. The exterior body to be used can be appropriately selected from the viewpoints of properties such as the respiration rate and transpiration amount of the fruits and vegetables to be stored and the combination of the interior body and the exterior body in consideration of the properties.

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 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]
The buffer space is a space between the inner body and the outer body. In order to more arbitrarily adjust the ratio of oxygen and carbon dioxide in the buffer space and the interior body, the buffer space may be provided with an oxygen absorbent or a carbon dioxide generator.

  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 regarding the hypopnea state (hibernation state) of fruits and vegetables varies depending on the types of fruits and vegetables, and within this range, the package of the present embodiment can be adjusted as appropriate.

[Storage device for fruits and vegetables]
The fruit and vegetable storage device of the present embodiment includes an interior body that accommodates fruits and vegetables and an exterior body that accommodates the interior body, and is based on changes over time in the gas composition of the space in the interior body of the package of fruits and vegetables. Recording unit that records the freshness of fruits and vegetables contained in the packaging over time, and the temperature and / or gas composition outside the packaging body over time based on the freshness of the fruits and vegetables recorded by the recording unit. And a control unit for controlling.

  The recording unit records the freshness of the fruits and vegetables accommodated in the interior body over time based on the temporal change in the gas composition of the space in the interior body. 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). The gas composition in the interior body can be measured by 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 freshness of fruits and vegetables. Further, the recording unit irradiates the fruits and vegetables with infrared light and records the infrared light absorption spectrum over time, thereby detecting the sugar content and / or respiratory enzymes of the fruits and vegetables, and based on that, the freshness of the fruits and vegetables over time. It is possible to record the freshness by the amount of visible light transmitted through the fruit, and record it over time. It may be detected using a camera and 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.

  The recording unit also records changes over time in the gas composition of the buffer space from the viewpoint of more accurately grasping the freshness of fruits and vegetables, and records the freshness of fruits and vegetables contained in the interior over time. You may do.

  The control unit controls the temperature inside the interior and / or the gas composition outside the exterior 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.

  The method for controlling the temperature inside the interior body and / or the gas composition outside the exterior body over time is not particularly limited, but for example, when using a storage unit that accommodates a package, the control unit is installed inside 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.

  The control unit controls the temperature and / or gas composition in the buffer space over time based on the freshness of fruits and vegetables recorded by the recording unit from the viewpoint of more accurately maintaining the freshness of fruits and vegetables. There may be.

  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 the fruits and vegetables contained in the interior over time based on the change over time in the gas composition of the space inside the interior of the fruits and vegetables, and the recorded And a control step of controlling the temperature inside the interior and / or the gas composition outside the exterior 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 interior body over time based on the temporal change in the gas composition of the space in the interior body. 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 fruits and vegetables are irradiated with infrared light, and the infrared light absorption spectrum is recorded over time, thereby detecting the sugar content and / or respiratory enzymes of the fruits and vegetables. The freshness of the fruit may be detected by the amount of visible light transmitted, and it may be 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. It may be recorded over time.

  The control process controls the temperature inside the interior and / or the gas composition outside the exterior 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.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. The present invention is not limited in any way by the following examples.

Method for measuring sugars:
The juice of asparagus was centrifuged and filtered, and the filtrate was measured for sucrose, glucose and fructose content using a biosensor from Oji Scientific Instruments, and the sugar content per unit weight of asparagus was determined. In addition, since the sugar content of asparagus gradually decreases from harvesting, the storage stability of asparagus can be evaluated by measuring the sugar content.

Measuring method of gas concentration in the bag:
Measured with a needle type sensor using a Dunsensor (checkpoint manufactured by Mocon).

[Example 1]
1 kg of asparagus in the interior (biaxially stretched polypropylene film, thickness 20 μm, bag size 28 cm × 35 cm, hole diameter 5 mm, hole number 2 oxygen permeability = 1.4 × 10 ⁵ cc / m ² · day · atm carbon dioxide permeability = 1.5 × 10 ⁵ cc / m ² · day · atm, ratio = 1.1), exterior body (Suntech CE film thickness 14 μm, film area 37 cm × 41 cm, no holes Oxygen permeability = 2.3 × 10 ⁴ cc / m ² · day · atm, carbon dioxide permeability = 1.2 × 10 ⁵ cc / m ² · day · atm ratio = 5.4), and stored at 15 ° C. for 7 days. In FIG. 3, the graph which shows a time-dependent change of the gas composition of each part in a preservation | save state is shown. Seven days after the start of storage, the oxygen concentration was 4%, and the carbon dioxide concentration was 9%, which was in a steady state. Further, the residual amount of saccharide 7 days after the start of storage was 78%.

[Example 2]
Coated cardboard with PE laminated (160 g / m ² per unit area, oxygen permeability = 7.6 × 10 ³ cc / m ² · day · atm carbon dioxide permeability = 1.7 × 10 ³ cc / m ² · day · Atm, ratio = 4.5), a box with an inner size of 194 mm × 60 mm × 259 mm is prepared, and this box is used as an inner body, using the outer body of Example 1, as in Example 1, 1 kg of asparagus. Was stored at 15 ° C. for 7 days. Seven days after the start of storage, the oxygen concentration was 7% and the carbon dioxide concentration was 11%. Further, the remaining amount of saccharide after 7 days from the start of storage was 68%.

Example 3
As in Example 1, 1 kg of asparagus was stored at 15 ° C. for 7 days using the interior body of Example 1 and using the box of Example 2 as an exterior body. Seven days after the start of storage, the oxygen concentration was 10%, and the carbon dioxide concentration was 9%. Further, the residual amount of saccharide 7 days after the start of storage was 59%.

[Comparative Example 1]
1 kg of asparagus was packaged only in the same interior as in Example 1 without using the exterior, and stored at 15 ° C. for 7 days. FIG. 4 shows a graph showing the change over time in the gas composition of each part in the storage state. Seven days after the start of storage, the oxygen concentration was 19%, and the carbon dioxide concentration was 2%. Further, the residual amount of saccharide 7 days after the start of storage was 11%.

[Comparative Example 2]
The same biaxially stretched polypropylene film as Example 1 was prepared as an interior body except that there was no hole. 1 kg of asparagus was packed only with the prepared interior body without using the exterior body, and stored at 15 ° C. for 7 days. FIG. 5 shows a graph showing the change over time in the gas composition of each part in the storage state. Four days after the start of storage, the oxygen concentration was 0.3%, and the carbon dioxide concentration was 22.5%. Four days after the start of storage, the package was deficient in oxygen and the generation of a strange odor was confirmed. Therefore, the test was stopped at this point.

  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.

  DESCRIPTION OF SYMBOLS 100 ... Packaging body, 101 ... Interior body, 102 ... Exterior body, 103 ... Buffer space

Claims (8)

An interior that houses fruits and vegetables,
An exterior body that houses the interior body,
At least a part of the interior body and / or the exterior body has an oxygen permeability at 23 ° C. of 2 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and a carbon dioxide permeability at 23 ° C. 4 × 10 ^{3 to} 7 × 10 ⁵ cc / m ² · day · atm, and a gas permeation control film having a ratio of the carbon dioxide permeability to the oxygen permeability of 10 or less,
Package of fruits and vegetables. The water vapor permeability at 23 ° C. of the gas permeation control film is ^{2 to} 200 g / day · m ² .
The package of fruits and vegetables according to claim 1. In the space between the interior body and the exterior body, an oxygen absorbent is provided.
The package of fruits and vegetables according to claim 1 or 2. 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 1 to 3. As the oxygen absorbent, comprising fruits and vegetables,
The package of fruits and vegetables according to claim 3. As the carbon dioxide generating agent, comprising fruits and vegetables,
The package of fruits and vegetables according to claim 4. The fruit and vegetables accommodated in the interior body based on a change over time in the gas composition of the space in the interior body of the fruit and vegetable packaging body, which has an interior body that accommodates the fruit and vegetables and an exterior body that accommodates the interior body. A recording part for recording the freshness of
A fruit and vegetable storage device comprising: a control unit that controls the temperature in the interior and / or the gas composition outside the exterior over time based on the freshness of the fruit and vegetables recorded by the recording unit. The freshness of the fruits and vegetables accommodated in the interior body is recorded over time based on the change over time in the gas composition of the space in the interior body of the fruit and vegetable package according to any one of claims 1 to 6. Recording process to
A method for storing fruits and vegetables, comprising: a control step of controlling the temperature in the interior and / or the gas composition outside the exterior over time based on the freshness of the fruits and vegetables recorded by the recording unit.