JP2022076883A - Storage method for grape and package - Google Patents

Abstract

To provide a storage method for grapes capable of suppressing growth of mold in grapes and suppressing aging of grapes and browning of cob.SOLUTION: A storage method for grapes includes: a first step of making a package by sealing grapes with at least a packaging member, in which the packaging member has a carbon dioxide permeability in the range of 7,000 cm3/m2 day atm to 60,000 cm3/m2 day atm, and an oxygen permeability in the range of 2,000 cm3/m2 day atm to 20,000 cm3/m2 day atm; a second step of introducing carbon dioxide into the package and adjusting the carbon dioxide concentration in the package to 10.0% to 40.0%; and a third step of storing the package, in this order.SELECTED DRAWING: None

Description

The present invention relates to a method for storing grapes and a package.

Grape maintains its bioactivity even after harvesting, although there are differences in individual bioactivity. However, after harvesting grapes, their physiological activity changes and their quality deteriorates after a long-term distribution process. Examples of the deterioration of the quality of grapes include the growth of mold in grapes (for example, the development of mold), deterioration of the appearance of grapes, withering of grapes, deterioration of taste and the like. Various factors such as temperature, humidity, and gas conditions are involved in the deterioration of quality in the distribution process of grapes.
Various attempts have been made for the purpose of preserving grapes while maintaining a state without deterioration of quality.

For example, Patent Document 1 describes a fruit bag made of a synthetic resin film having a moisture permeability (g / ^m2 · day · atm) of 1.3 or more and 26 or less at 23 ° C. and 60% RH. There is a fruit bag listed.

Patent Document 2 describes a gas permeable film having a multilayer structure of two or more layers, and has a moisture permeability (based on JIS Z0208, test temperature 40 ° C., test humidity 90%) of 10 g / ^m 2.24 h to 80 g / m. It is in the range of 2.24 ^hours , the heat seal strength at a heat seal temperature of 140 ° C is in the range of 6N / 15mm to 50N / 15mm, the total haze is in the range of 0.1% to 10.0%, and the maximum diameter is 50μm. Described is a gas permeable film in which the number of the above pores is one or less per 1 m ² , and at least one layer of the multilayer structure contains a polymer having a structural unit derived from 4-methyl-1-pentene. ..

Japanese Unexamined Patent Publication No. 2018-166450 Japanese Unexamined Patent Publication No. 2017-186080

Among the factors related to the above-mentioned quality deterioration, the growth of mold in grapes (for example, the growth of mold) is the main factor for losing the commercial value of grapes, and improvement is strongly required.

Molds that cause mold growth (eg, mold growth) in grapes are considered to be difficult to grow in an environment with high carbon dioxide concentration. However, deterioration of the appearance of grapes (for example, ripening of grapes and browning of cobs) tends to occur in an environment with a high carbon dioxide concentration.
That is, when the carbon dioxide concentration is increased in order to suppress the growth of mold, the ripening of the grapes and the browning of the spikes are likely to proceed, and the carbon dioxide concentration is lowered in order to suppress the ripening of the grapes and the browning of the spikes. If so, it becomes difficult to suppress the growth of mold.
From the above, it has been difficult to suppress the growth of mold in grapes and the ripening of grapes and the browning of cobs at the same time.

The inventions described in Patent Document 1 and Patent Document 2 do not consider to achieve both suppression of mold growth in grapes and suppression of ripening of grapes and browning of cobs.

An object to be solved by one embodiment of the present disclosure is to provide a grape storage method and a package capable of suppressing the growth of mold in grapes and suppressing the ripening of grapes and the browning of cobs. Is.

Specific means for solving the above problems are as follows.
<1> A step of sealing grapes with at least a packaging member to prepare a package, wherein the packaging member has a carbon dioxide permeability of 7,000 cm ³ / m ² · day · atm ~ 60,000 cm ³ . With the first step, which is within the range of / m ² · day · atm and the oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm to 20,000 cm ³ / m ² · day · atm. A second step of introducing carbon dioxide into the package to adjust the carbon dioxide concentration in the package to 10.0% to 40.0%, and a third step of storing the package. How to store grapes in this order.
<2> In the third step, the carbon dioxide concentration in the package becomes 1.0% to 20.0% 5 days after the completion of the second step, and the second step. The package is stored so that the carbon dioxide concentration in the package is 1.0% to 15.0% in a state where the environment in the package is stable after 5 days have passed since the completion of the above. The method for storing grapes according to <1>.
<3> The method for storing grapes according to <1> or <2>, wherein in the third step, the environmental conditions outside the package are 1 ° C to 5 ° C and the humidity is 70% RH to 90% RH.
<4> In the third step, the package is stored so that the carbon dioxide concentration in the package decreases with time until the environment inside the package becomes stable. <1> to <3> The method for storing grapes according to any one of the above.
<5> The method for storing grapes according to any one of <1> to <4>, wherein the volume of the package is 1.0 × 10 ² cm ³ to 3.0 × 10 ⁶ cm ³ .
<6> The method for storing grapes according to any one of <1> to <5>, wherein the ratio of the volume of the package to the total volume of grapes in the package is 100: 5 to 100:30.
<7> Any one of <1> to <6>, wherein the packaging member contains a polymer having a structural unit derived from at least one selected from the group consisting of 4-methyl-1-pentene and 1-butene. How to store grapes as described in 1.
<8> The package includes a pallet, a plurality of fruit and vegetable containers arranged on the pallet and containing grapes, a package member, and a member A, and the member A is a package. The upper part of the packaging member is formed, the packaging member forms a side portion of the packaging body, the member A and the packaging member are joined, and a part of the packaging member is joined to another part of the packaging member. The method for storing grapes according to any one of <1> to <7>, wherein the plurality of fruit and vegetable containers are sealed by the pallet.
<9> The method for storing grapes according to <8>, wherein the area of the portion where the packaging members overlap on the side portion of the packaging body is 3000 cm ² or less.
<10> A packaging body including a grape and a packaging member, wherein the packaging member has a carbon dioxide permeability of 7,000 cm ³ / m ² · day · atm to 60,000 cm ³ / m ² · day · atm. It is within the range, the oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm to 20,000 cm ³ / m ² · day · atm, and the carbon dioxide concentration in the package is 10.0%. A package that is up to 40.0%.

According to one embodiment of the present disclosure, it is possible to provide a method for storing grapes and a package capable of suppressing the growth of mold in grapes and suppressing the ripening of grapes and the browning of cobs.

Hereinafter, the method for storing grapes of the present disclosure will be described in detail, but the present disclosure is not limited to the following embodiments, and is carried out with appropriate modifications within the scope of the purpose of the present disclosure. be able to.

In the present specification, the numerical range represented by using "-" means a range including the numerical values before and after "-" as the lower limit value and the upper limit value. In the numerical range described stepwise in the present specification, the upper limit value or the lower limit value described in one numerical range may be replaced with the upper limit value or the lower limit value of another numerical range described stepwise. Further, in the numerical range described in the present disclosure, the upper limit value or the lower limit value described in a certain numerical range may be replaced with the value shown in the examples.
In the present specification, when the amount of each component in the composition is referred to, when a plurality of substances corresponding to each component are present in the composition, a plurality of substances present in the composition unless otherwise specified. Means the total amount of.

≪How to store grapes≫
The method for storing grapes of the present disclosure is a step of sealing the grapes with at least a packaging member to prepare a package, and the packaging member has a carbon dioxide permeability of 7,000 cm ³ / m ²・ day ・ atm. It is within the range of ~ 60,000 cm ³ / m ² · day · atm, and the oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm ~ 20,000 cm ³ / m ² · day · atm. The first step, the second step of introducing carbon dioxide into the package to adjust the carbon dioxide concentration in the package to 10.0% to 40.0%, and the third step of storing the package. , Are included in this order.
In the present disclosure, the unit "%" in carbon dioxide concentration and oxygen concentration represents volume%.

The grapes are thought to continue breathing even after harvesting.
For example, when the grapes after harvest are sealed and stored in the packaging using a packaging member, it is considered that the carbon dioxide concentration in the packaging increases and the oxygen concentration decreases due to the respiration of the grapes themselves. As a result, it is considered that browning of the cobs of grapes is likely to progress.
On the other hand, for example, when the grapes after harvest are sealed and stored in the packaging using a packaging member having high carbon dioxide permeability, the carbon dioxide concentration decreases and the oxygen concentration increases, so that mold is likely to occur. Conceivable.

The grape storage method of the present disclosure regulates the carbon dioxide concentration, the oxygen concentration and the respiratory state of the grape in the package during the storage period of the grape by including the first step and the second step in this order. be able to. As a result, it is considered that the growth of mold in grapes can be suppressed, and the ripening of grapes and browning of cobs can be suppressed.

<First step>
The first step in the present disclosure is a step of sealing grapes with at least a packaging member to prepare a package, and the packaging member has a carbon dioxide permeability of 7,000 cm, ³ / ^m2 , day, atm. It is within the range of ~ 60,000 cm ³ / m ² · day · atm, and the oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm ~ 20,000 cm ³ / m ² · day · atm. ..

≪Packaging body≫
The packaging in the present disclosure is made by sealing grapes with at least packaging members.
The packaging member has a carbon dioxide permeability in the range of 7,000 cm ³ / m ²・ day ・ atm to 60,000 cm ³ / m ²・ day ・ atm and an oxygen permeability of 2,000 cm ³ / m. It is within the range of ² · day · atm to 20,000 cm ³ / m ² · day · atm.
The package in the present disclosure is a package including grapes and a packaging member, and the packaging member has a carbon dioxide permeability of 7,000 cm ³ / m ² · day · atm to 60,000 cm ³ / m ² ·. The oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm to 20,000 cm ³ / m ² · day · atm, and the carbon dioxide concentration in the package is within the range of day · atm. It may be 10.0% to 40.0%.

(Volume of package)
The volume of the package is preferably 1.0 × 10 ² cm ³ to 3.0 × 10 ⁶ cm ³ .
Since the volume of the package is 1.0 × 10 ² cm ³ to 3.0 × 10 ⁶ cm ³ , a larger amount of grapes can be stored in one package. Further, even when a larger amount of grapes are stored in one package, according to the grape storage method of the present disclosure, it is possible to adjust the environmental conditions in the package and suppress the growth of mold in the grapes. Moreover, it is possible to suppress the ripening of grapes and the browning of the cob.

The ratio of the volume of the package to the total volume of grapes in the package (volume of the package: total volume of grapes) is preferably 100: 5 to 100:30.
As a result, the growth of mold in grapes can be suppressed, and the ripening of grapes and browning of cobs can be better suppressed.
From the above viewpoint, the volume of the package: the total volume of grapes is more preferably 100: 5 to 100:15.

(Packaging material)
The packaging member in the present disclosure has a carbon dioxide permeability in the range of 7,000 cm ³ / m ² · day · atm to 60,000 cm ³ / m ² · day · atm and an oxygen permeability of 2,000 cm ³ /. It is within the range of ^m2・ day ・ atm to 20,000 cm ³ / ^m2・ day ・ atm.
Thereby, the oxygen concentration and the carbon dioxide concentration in the package can be adjusted by adjusting the balance between the breathing state of the grape in the package and the carbon dioxide permeability and the oxygen permeability of the package member.

(Carbon dioxide permeability)
The carbon dioxide permeability of the packaging member is in the range of 7,000 cm ³ / m ² · day · atm to 60,000 cm ³ / m ² · day · atm.
As a result, the balance between the respiratory state of the grape in the package and the carbon dioxide permeability of the packaging member can be adjusted to satisfactorily control the carbon dioxide concentration, thereby suppressing the growth of mold in the grape and the grape. Aging and browning of the spikes can be suppressed.
From the same viewpoint as above, the carbon dioxide permeability of the packaging member is preferably in the range of 10,000 cm ³ / m ² · day · atm to 55,000 cm ³ / m ² · day · atm, preferably 15,000 cm. It is more preferably within the range of ³ / m ² · day · atm to 50,000 cm ³ / m ² · day · atm.
The method for measuring carbon dioxide permeability will be described later.

(Oxygen permeability)
The oxygen permeability of the packaging member is in the range of 2,000 cm ³ / m ² · day · atm to 20,000 cm ³ / m ² · day · atm.
As a result, the balance between the breathing state of the grapes in the package and the oxygen permeability of the packaging member can be adjusted, and the oxygen concentration can be satisfactorily adjusted, so that the grapes can be suppressed from becoming anaerobic respiration. can. As a result, the growth of mold in grapes can be suppressed, and the ripening of grapes and browning of cobs can be suppressed.
From the same viewpoint as above, the oxygen permeability of the packaging member is preferably in the range of 4,000 cm ³ / m ² · day · atm to 16,000 cm ³ / m ² · day · atm, preferably 6,000 cm ³ It is more preferably within the range of / m ² · day · atm to 14,500 cm ³ / m ² · day · atm.

The carbon dioxide permeability was measured by using a differential pressure method gas permeability measuring device (for example, GTR-30XA, GTR Tech Co., Ltd.) in an environment of 23 ° C. and 0% RH, and the test gas (CO ₂ ) was 100%. It is a value measured as a test area of 15.2 cm ² .
The oxygen permeability was tested using a differential pressure method gas permeability measuring device (for example, GTR-30XA, GTR Tech Co., Ltd.) in an environment of 23 ° C. and 0% RH, with 100% test gas (O ₂ ). It is a value measured as an area of 15.2 cm ² .

(Humidity permeability)
The packaging member in the present disclosure preferably has a moisture permeability of 5 g / m ² · day to 120 g / m ² · day under the conditions of a temperature of 40 ° C. and a humidity of 90% RH.
Moisture permeability is an index showing the degree to which water vapor passes through the packaging member. Normally, when the humidity inside the packaging member is higher than the humidity outside the packaging member, the higher the moisture permeability of the packaging member, the easier it is for water vapor inside the packaging member to permeate toward the outside of the packaging member.
When the moisture permeability is 5 g / m ² · day or more, the growth of mold can be suppressed.
When the moisture permeability is 120 g / m ² · day or less, the withering of grapes can be suppressed. In addition, as the storage time elapses, the decrease in the mass of the grape due to the loss of the components (mainly water) of the grape can be satisfactorily suppressed.
From the above points, the moisture permeability is preferably 7 g / m ² · day to 60 g / m ² · day, and more preferably 9 g / m ² · day to 35 g / m ² · day.

The permeation rate was determined by using a differential pressure method gas permeability measuring device (GTR-30XA, GTR Tech Co., Ltd.) in an environment of 40 ° C. and 90% RH, test gas (O ₂ ) 100%, and test area 15. It is a value measured as 2 cm ² .

The above-mentioned moisture permeability, carbon dioxide permeability and oxygen permeability may be adjusted in any manner, and examples thereof include the following embodiments.
(1) An embodiment in which grapes are packaged using a film having the above-mentioned moisture permeability, carbon dioxide permeability and oxygen permeability.
(2) An embodiment in which grapes are stored using a gas permeation box capable of obtaining the above-mentioned moisture permeability, carbon dioxide permeability and oxygen permeability.
Among the above, the aspect (1) is more preferable.

The material of the packaging member of the present disclosure is not particularly limited as long as it has carbon dioxide permeability and oxygen permeability in the above-mentioned range.
In one embodiment, the packaging member comprises a laminate of a polyethylene layer and a non-woven fabric layer comprising polyethylene.
Further, in one embodiment, the packaging member contains a polymer having a structural unit derived from 4-methyl-1-pentene (hereinafter, also referred to as 4-methyl-1-pentene-based polymer). The 4-methyl-1-pentene polymer has a bulky molecular structure as compared with other polyolefins such as polyethylene and polypropylene, and therefore has a low density and exhibits high gas permeability. Therefore, it can be suitably used as a material for packaging members.

Even if the 4-methyl-1-pentene polymer is a homopolymer consisting only of the structural units derived from 4-methyl-1-pentene, the constituent units derived from 4-methyl-1-pentene and 4 It may be a copolymer containing a structural unit derived from a component other than -methyl-1-pentene.
By changing the ratio of the structural unit derived from 4-methyl-1-pentene and the structural unit derived from components other than 4-methyl-1-pentene, the carbon dioxide permeability and oxygen permeability of the packaging member are desired. Can be adjusted to a range.

When the 4-methyl-1-pentene polymer is a copolymer containing a structural unit derived from a component other than 4-methyl-1-pentene, the component other than 4-methyl-1-pentene may be ethylene or Α-olefins having 3 to 20 carbon atoms (excluding 4-methyl-1-pentene) are preferably mentioned.

Specific examples of α-olefins having 3 to 20 carbon atoms include propylene, 1-butene, 1-pentene, 1-hexene, 3-methyl-1-butene, 3-methyl-1-pentene, and 1-octene. , 1-decene, 1-dodecene, 1-tetradecene, 1-hexadecene, 1-heptadecene, 1-octadecene, 1-eikosen and the like.
Among these, propylene is preferable from the viewpoint of availability, and 1-butene is preferable from the viewpoint of imparting heat-sealing property at low temperature to the packaging member.

The method for synthesizing the 4-methyl-1-pentene polymer is not particularly limited, and a known method can be adopted. When a component other than 4-methyl-1-pentene is used when synthesizing a 4-methyl-1-pentene polymer, two or more kinds may be used even if only one kind is used as a component other than 4-methyl-1-pentene. May be used.

The packaging member may contain a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer.
By changing the mixing ratio of the 4-methyl-1-pentene polymer contained in the packaging member and the polymer other than the 4-methyl-1-pentene polymer, the carbon dioxide permeability and oxygen of the packaging member can be changed. The permeability can be adjusted to the desired range.

When the packaging member contains a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer, the polymer other than the 4-methyl-1-pentene polymer may be used. , Polypolymer is preferable, and a homopolymer or copolymer of ethylene or α-olefin having 3 to 20 carbon atoms (excluding 4-methyl-1-pentene) is preferable.

Specifically, as a homopolymer or copolymer of an α-olefin having 3 to 20 carbon atoms, propylene, 1-butene, 1-pentene, 1-hexene, 3-methyl-1-butene, 3-methyl Examples thereof include homopolymers or copolymers such as -1-pentene, 1-octene, 1-decene, 1-dodecene, 1-tetradecene, 1-hexadecene, 1-heptadecene, 1-octadecene and 1-eicosene.
Among these, propylene homopolymers or copolymers (propylene-based polymers) are preferable from the viewpoint of availability, and 1-butene homopolymers are preferable from the viewpoint of imparting heat-sealing properties at low temperatures to packaging members. Alternatively, a copolymer (1-butene polymer) is preferable.

When the packaging member contains a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer, the method for mixing these polymers is not particularly limited and is known. The method can be adopted. When the packaging member contains a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer, the polymer other than the 4-methyl-1-pentene polymer is 1 Only seeds may be used, or two or more kinds may be used.

The packaging member in the present disclosure preferably contains a polymer having a structural unit derived from at least one selected from the group consisting of 4-methyl-1-pentene and 1-butene. Thereby, a packaging member having carbon dioxide permeability and oxygen permeability in the above-mentioned range can be more easily obtained.

The packaging member may have a single-layer structure or a multi-layer structure. For example, 4-methyl-1-pentene-based polymers have excellent gas permeability, but tend to have a high melting point and insufficient heat-sealing properties at low temperatures. Therefore, in addition to the layer containing the 4-methyl-1-pentene polymer, the laminate may have a layer having excellent heat-sealing properties at low temperatures.

The thickness of the packaging member is not particularly limited. From the viewpoint of strength and handleability, it may be selected from the range of 10 μm to 100 μm.

<Second step>
The second step in the present disclosure is a step of introducing carbon dioxide into the package to adjust the carbon dioxide concentration in the package to 10.0% to 40.0%.
As mentioned above, grapes are thought to continue to breathe after harvest. Therefore, when the grapes are sealed and stored inside the packaging member, it is presumed that the carbon dioxide concentration in the packaging approaches an appropriate range due to the respiration of the grapes themselves after the storage time elapses. However, it is speculated that mold growth will progress until an appropriate carbon dioxide concentration is obtained.
The grape storage method of the present disclosure can adjust the carbon dioxide concentration in the package within a specific range in the initial stage of storage by including the second step.
This makes it possible to obtain a carbon dioxide concentration capable of suppressing the growth of mold at an earlier stage.
Further, even if the carbon dioxide concentration in the package is adjusted to a relatively high carbon dioxide concentration of 10.0% to 40.0%, the present disclosure shows that the carbon dioxide permeability and the oxygen permeability are within the above values. By using the packaging member of No. 1, the carbon dioxide concentration in the packaging can be brought close to an appropriate range over time, and the ripening of grapes and the browning of the cob can be suppressed.

There is no particular limitation on the method of introducing carbon dioxide into the package.
For example, when a lid that can be opened and closed for introducing carbon dioxide is provided in a part of the package, the lid is opened to introduce carbon dioxide into the package, and the introduction is completed. The method of closing the lid may be used.

(Carbon dioxide concentration in the package)
In the second step, carbon dioxide is introduced into the package to adjust the carbon dioxide concentration in the package to 10.0% to 40.0%.
The carbon dioxide concentration in the second step refers to the carbon dioxide concentration immediately after the carbon dioxide is introduced into the package. Further, "immediately after the introduction of carbon dioxide into the package (hereinafter, also referred to as immediately after the introduction of CO ₂ )" means within 30 minutes after the introduction of carbon dioxide into the package is completed.

When the carbon dioxide concentration immediately after the introduction of CO ₂ is 10.0% or more, it is possible to suppress the growth of mold until an appropriate carbon dioxide concentration is obtained.
From the same viewpoint as described above, the carbon dioxide concentration immediately after the introduction of carbon dioxide is preferably 15.0% or more, and more preferably 18.0% or more.

Further, when the carbon dioxide concentration is 40.0% or less, it is possible to suppress the progress of browning of the spikes of grapes until an appropriate carbon dioxide concentration is obtained.
From the same viewpoint as above, the carbon dioxide concentration is preferably 30.0% or less, more preferably 27.0% or less.
The carbon dioxide concentration in the package can be measured using CheckPoint3 (manufactured by MOCONEurope).

(Oxygen concentration in the package)
The oxygen concentration in the package immediately after the introduction of CO ₂ is preferably 7.0% to 20.0%.
When the oxygen concentration is 7.0% or more, oxygen necessary for breathing grapes can be secured, so that quality deterioration due to an anaerobic respiration state can be prevented.
When the oxygen concentration is 20.0% or less, the respiratory activity of the grapes is suppressed and the grapes are put into a dormant state, so that the decomposition of useful components is suppressed and the deterioration of quality can be suppressed.
From the same viewpoint as above, the oxygen concentration is more preferably 11.0% to 19.0%, further preferably 13.0% to 17.0%.
The oxygen concentration in the package can be measured using CheckPoint3 (manufactured by MOCON Europe).

<Third step>
The third step in the present disclosure is a step of storing the package.
After the completion of the second step, by storing the package in which the grapes are packaged, the carbon dioxide concentration in the package approaches an appropriate range over time, and the environmental conditions in the package are stabilized.
In the present disclosure, "a state in which the environment inside the package is stable (also referred to simply as a stable state in the present disclosure)" means that the fluctuation of the carbon dioxide concentration in the package is based on the carbon dioxide concentration in the package 30 hours before. It means a state of -3.0% to + 3.0%.

In the third step, the carbon dioxide concentration in the package may be adjusted to be close to an appropriate range from the viewpoint of suppressing the growth of mold in the grape and suppressing the ripening of the grape and the browning of the cob. ..
For example, by appropriately adjusting the carbon dioxide permeability and oxygen permeability of the packaging member, the carbon dioxide concentration inside the package immediately after the introduction of carbon dioxide, the temperature and humidity outside the package in the third step, etc., the carbon dioxide inside the package The concentration may be adjusted to approach an appropriate range.

In the third step, the carbon dioxide concentration in the package becomes 1.0% to 20.0% 5 days after the completion of the second step, and 5 days have passed since the completion of the second step. It is preferable to store the package after the time point so that the carbon dioxide concentration in the package is 1.0% to 15.0% in a state where the environment in the package is stable.
As a result, the growth of mold in grapes can be better suppressed, and the ripening of grapes and browning of cobs can be better suppressed.

"5 days after the completion of the second step" means 5.0 days or more and less than 5.5 days from the time when the introduction of carbon dioxide into the package is completed in the second step.
In the present disclosure, "at the time when 5 days have passed after the completion of the second step" is also referred to as "at the time when 5 days have passed after the completion of CO ₂ introduction".

In the third step, it is preferable to store the package so that the carbon dioxide concentration in the package decreases with time until the environment inside the package becomes stable.
After the transition to a stable state, the environmental conditions inside the package are stable, so the carbon dioxide concentration inside the package suppresses the growth of mold in the grapes, and also suppresses the ripening of the grapes and the browning of the cob. It can be maintained within an appropriate range from the viewpoint.

(Carbon dioxide concentration in the package)
~ 5 days after the completion of the second process ~
The carbon dioxide concentration in the package is preferably 1.0% to 20.0% 5 days after the completion of the second step.
When the carbon dioxide concentration is 1.0% or more, the growth of mold can be satisfactorily suppressed. Further, when the carbon dioxide concentration is 1.0% or more, the respiratory activity of the grapes is suppressed and the grapes are put into a dormant state, so that the decomposition of useful components is suppressed and the deterioration of quality can be suppressed.
From the same viewpoint as above, the carbon dioxide concentration is more preferably 3.0% or more.

When the carbon dioxide concentration is 20.0% or less, ripening of grapes and browning of cobs can be satisfactorily suppressed.
From the same viewpoint as described above, the carbon dioxide concentration is more preferably 18.0% or less, and further preferably 16.0% or less.

-After 5 days have passed since the completion of the second process-
It is preferable that the carbon dioxide concentration in the package is 1.0% to 15.0% in a stable state after 5 days have passed after the completion of the second step.
When the carbon dioxide concentration is 1.0% or more, the growth of mold can be satisfactorily suppressed. Further, when the carbon dioxide concentration is 1.0% or more, the respiratory activity of the grapes is suppressed and the grapes are put into a dormant state, so that the decomposition of useful components is suppressed and the deterioration of quality can be suppressed.
From the same viewpoint as above, the carbon dioxide concentration is more preferably 2.4% or more.

When the carbon dioxide concentration is 15.0% or less, ripening of grapes and browning of cobs can be satisfactorily suppressed.
From the same viewpoint as described above, the carbon dioxide concentration is more preferably 10.0% or less, further preferably 6.0% or less.
The carbon dioxide concentration in the package can be measured using CheckPoint3 (manufactured by MOCONEurope).

(Oxygen concentration in the package)
~ 5 days after the completion of the second process ~
The oxygen concentration in the package is preferably 10.0% to 30.0% 5 days after the completion of the second step.
When the oxygen concentration is 10.0% or more, oxygen necessary for breathing grapes can be secured, so that quality deterioration due to an anaerobic respiration state can be prevented.
From the same viewpoint as above, the oxygen concentration is more preferably 15.0% or more.

When the oxygen concentration is 30.0% or less, the respiratory activity of the grapes is suppressed and the grapes are put into a dormant state, so that the decomposition of useful components is suppressed and the deterioration of quality can be suppressed.
From the same viewpoint as described above, the oxygen concentration is more preferably 25.0% or less, further preferably 21.0% or less.

-After 5 days have passed since the completion of the second process-
It is preferable that the oxygen concentration in the package is 10.0% to 25.0% in a stable state after 5 days have passed after the completion of the second step.
When the oxygen concentration is 10.0% or more, oxygen necessary for breathing grapes can be secured, so that quality deterioration due to an anaerobic respiration state can be prevented.
When the oxygen concentration is 25.0% or less, the respiratory activity of the grapes is suppressed and the grapes are put into a dormant state, so that the decomposition of useful components is suppressed and the deterioration of quality can be suppressed.
From the same viewpoint as described above, the oxygen concentration in the package in a stable state is more preferably 13.0% to 20.0%.

(Humidity inside the package)
The humidity inside the package is not particularly limited, but is preferably 60% RH to 95% RH.
When the humidity is 60% RH or more, the withering of grapes can be satisfactorily suppressed. In addition, as the storage time elapses, the decrease in the mass of the grape due to the loss of the components (mainly water) of the grape can be satisfactorily suppressed.
When the humidity is 95% RH or less, the growth of mold can be suppressed.
From the same viewpoint as above, the humidity inside the package is more preferably 70% RH to 88% RH.

In the third step, it is preferable to store the package so that the humidity inside the package increases with time until the environment inside the package becomes stable.
There is no particular limitation on the method of storing the package so that the humidity inside the package increases with time. For example, by adjusting the moisture permeability of the packaging member within the above range, the humidity inside the packaging can be increased over time.

Humidity in the present disclosure refers to relative humidity, and is a value measured by installing a high-groglon (temperature and humidity logger, manufactured by KN Laboratories) inside the package.

(Environmental conditions outside the package)
The environmental conditions outside the packaging when storing grapes using the packaging will be described.

~ Temperature ~
In the grape storage method of the present disclosure, when the grapes are stored using the package, the temperature outside the package is preferably -1 ° C to 30 ° C. When the temperature is -1 ° C or higher, chilling injury can be prevented. When the temperature is 30 ° C. or lower, the growth rate of mold can be slowed down.
The temperature is more preferably 0 ° C to 15 ° C, still more preferably 0 ° C to 5 ° C.

~ Humidity ~
In the grape storage method of the present disclosure, when the grapes are stored using the package, the humidity outside the package is preferably 60% RH to 95% RH.
When the humidity is 60% RH or more, the withering of grapes can be satisfactorily suppressed. In addition, as the storage time elapses, the decrease in the mass of the grape due to the loss of the components (mainly water) of the grape can be satisfactorily suppressed.
When the humidity is 95% RH or less, the growth of mold can be suppressed.
From the same viewpoint as above, the humidity inside the package is preferably 70% RH to 90% RH.

In the grape storage method of the present disclosure, it is preferable to adjust the environmental conditions outside the package after the second step. For example, the method for storing grapes of the present disclosure preferably includes the following third step after the second step.

In the third step of the method for storing grapes of the present disclosure, it is preferable that the environmental conditions outside the package are 1 ° C to 5 ° C and the humidity is 70% RH to 90% RH.

The method for storing grapes of the present disclosure is to adjust the environmental conditions outside the package in the third step, so that after the storage of grapes is started, the environment inside the package becomes stable until the environment inside the package becomes stable. It becomes easy to reduce the carbon dioxide concentration with time.
Thereby, the carbon dioxide concentration in the package can be led to a concentration capable of suppressing the growth of mold in the grape and suppressing the deterioration of the appearance of the grape.
That is, the carbon dioxide concentration in the package in a stable state can be led to a concentration that can suppress the growth of mold in grapes and suppress the deterioration of the appearance of grapes.

<Aspects of packaging>
As one embodiment of the package in the present disclosure, the following aspects can be mentioned.
The package in the present disclosure includes a pallet, a plurality of fruit and vegetable containers arranged on the pallet and containing grapes, a packaging member, and a member A, and the member A forms an upper portion of the package. However, the packaging member forms a side portion of the packaging body, the member A and the packaging member are joined, and a part of the packaging member is joined to the other part of the packaging member to accommodate a plurality of fruits and vegetables. It may be a package in which the container is sealed.

In the above embodiment, the member A is arranged on a plurality of fruit and vegetable containers arranged on the pallet, and the side portion of the package is formed by using the packaging member, whereby the fruit and vegetable container inside the package is arranged. The position can be held. With the packaging of the above aspect, for example, it is possible to prevent the grapes from spilling from the fruit and vegetable container due to the collapse of the load due to a small impact generated during transportation.

Further, it is preferable to adjust the humidity inside the packaging by, for example, adjusting the moisture permeability of the packaging member. This makes it possible to avoid load collapse caused by the member A absorbing moisture under high humidity conditions.

In the packaging body in the above aspect, it is preferable that the area of the portion where the packaging members overlap on the side portion of the packaging body is 3000 cm ² or less.
When the area of the overlapping portion of the packaging members is 3000 cm ² or less, it becomes easier to control the environmental conditions inside the packaging better, the growth of mold in the grapes is better suppressed, and the appearance of the grapes is deteriorated. It can be suppressed better.

As the packaging member in the above aspect, it is preferable to use the packaging member having the above-mentioned carbon dioxide permeability and oxygen permeability.
Further, when the above-mentioned packaging member having carbon dioxide permeability and oxygen permeability is used as the packaging member in the above embodiment, the preferable ranges of carbon dioxide permeability, oxygen permeability and the like are the same as described above, and the material of the packaging member and the like. The same applies to the preferred embodiment of.

The packaging member in the above embodiment preferably contains a polymer having a structural unit derived from at least one selected from the group consisting of 4-methyl-1-pentene and 1-butene.

The member A is not particularly limited as long as it can form the upper part of the package. For example, a wooden board, a cardboard board, and the like can be mentioned.

The pallet used for the method of storing grapes of the present disclosure is not particularly limited. For example, wooden pallets, synthetic resin pallets, metal pallets, paper pallets and the like can be mentioned.
In the present disclosure, the pallet means a member in which at least a part of the plane of the flat plate-shaped member and at least a part of the plane of the other flat plate-shaped member are connected via the legs.
By arranging the grapes on the pallet, for example, a fruit and vegetable container containing the grapes is placed on the surface of a flat plate-shaped member, and claws such as a forklift and a hand lift are placed between the legs of the pallet. It can be plugged in and lifted, improving convenience during transportation.

The grapes used in the method for storing grapes of the present disclosure are not particularly limited. For example, Delaware, Kyoho, Shine Muscat, Pione and the like can be used.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples as long as the gist of the present invention is not exceeded.
In this example, the carbon dioxide permeability, the oxygen permeability and the moisture permeability were measured by the same method as the above-mentioned measuring method.
In this example, the carbon dioxide concentration, the oxygen concentration and the humidity were measured by the same method as the above-mentioned measuring method.

(Preparation of packaging materials)
As the packaging member used in this embodiment, various packaging members having the thickness, carbon dioxide permeability, oxygen permeability and moisture permeability shown in Table 1 were prepared.

The details of the description in Table 1 are as follows.
In the following, the copolymer A-1 and the copolymer B-1 are the copolymer A-1 (4-methyl-1-pentene polymer) and the copolymer according to Japanese Patent Application No. 2018-075822. It is the same as B-1 (1-butene polymer).

(1-50)
A surface layer (outside of the bag) containing 90 parts by mass of Prime Polypro F107BV (propylene polymer, manufactured by Prime Polymer Co., Ltd.) and 10 parts by mass of copolymer B-1.
An intermediate layer containing 20 parts by mass of the copolymer A-1, 56 parts by mass of Prime Polypro F227 (propylene polymer, manufactured by Prime Polymer Co., Ltd.) and 24 parts by mass of the copolymer B-1.
A surface layer (inside the bag) containing 90 parts by mass of Prime Polypropylene F227 and 10 parts by mass of the copolymer B-1 is provided in this order, and the ratio of the thickness of the surface layer (outside the bag), the intermediate layer, and the surface layer (inside the bag). Is 10/30/10, and the total thickness is 50 μm.

(1-40)
A laminate similar to 1-50 except that the overall thickness is 40 μm.

(2-50)
A surface layer (outside the bag) containing 90 parts by mass of Prime Polypropylene F107BV and 10 parts by mass of the copolymer B-1.
An intermediate layer containing 90 parts by mass of the copolymer A-1, 7 parts by mass of the prime polypro F227 and 3 parts by mass of the copolymer B-1.
A surface layer (inside the bag) containing 90 parts by mass of Prime Polypropylene F227 and 10 parts by mass of the copolymer B-1 is provided in this order, and the ratio of the thickness of the surface layer (outside the bag), the intermediate layer, and the surface layer (inside the bag). Is 10/30/10, and the total thickness is 50 μm.

(2-40)
A laminate similar to 2-50 except that the overall thickness is 40 μm.

(2-30)
A laminate similar to 2-50 except that the overall thickness is 30 μm.

(3-50)
69 parts by mass of copolymer A-1, 21 parts by mass of Toughmer BL2491M (1-butene polymer, manufactured by Mitsui Chemicals, Inc.) and TPX MX004 (4-methyl-1-pentene polymer, Mitsui Chemicals, Inc.) The surface layer (outside of the bag) containing 10 parts by mass of
An intermediate layer containing 90 parts by mass of TPX MX004 and 21 parts by mass of Toughmer BL2491M.
A surface layer (inside the bag) containing 70 parts by mass of the copolymer A-1 and 30 parts by mass of the toughmer BL2491M is provided in this order, and the thickness ratio of the surface layer (outside the bag), the intermediate layer, and the surface layer (inside the bag) is A film having a thickness of 15/20/15 and an overall thickness of 50 μm.

<Example 1>
(Making the package)
First, a plurality of fruit and vegetable container containing the grapes of the types shown in Table 2 were prepared, and the plurality of fruit and vegetable container were arranged on the pallet. Then, the packaging members shown in Table 2 were covered so as to cover all of the plurality of fruit and vegetable containers. A carbon dioxide exchange port that can be opened and closed was attached to the packaging member.
Next, by joining the pallet and the packaging member, the plurality of fruit and vegetable containers were sealed inside the packaging member. That is, the grapes contained in the plurality of fruit and vegetable containers were sealed inside the packaging member to prepare a package.
Table 2 shows the volume of the package, the total volume of grapes contained in the fruit and vegetable container, and the total mass.

(Introduction of carbon dioxide)
Carbon dioxide was introduced into the packaging through the carbon dioxide exchange port for the packaging member after the above sealing, and the carbon dioxide exchange port was closed. The amount of carbon dioxide to be introduced was adjusted so that the carbon dioxide concentration in the package immediately after the introduction of carbon dioxide was as shown in Table 2.

(Preservation of grapes)
After the introduction of the carbon dioxide, the package in which the grape and fruit and vegetable container was sealed was stored in a room maintained at a temperature of 1 ° C. and 72% RH conditions.
During storage, the package was allowed to stand still so that no object would be placed on the package or the wind of the fan would hit the package directly.

<Examples 2 to 8, Comparative Example 10 and Comparative Example 11>
Same as Example 1 except that the type of packaging member, the carbon dioxide concentration immediately after the introduction of CO ₂ , the volume of the package, and the type, volume and mass of grapes were changed as described in Tables 2 to 5. The grapes were stored by the method of.

<Comparative Example 1 to Comparative Example 9>
Without introducing carbon dioxide
Same as Example 1 except that the type of packaging member, the carbon dioxide concentration immediately after the introduction of CO ₂ , the volume of the package, and the type, volume and mass of grapes were changed as shown in Tables 3 to 5. The grapes were stored by the method of.
The description of "no packaging" in the column of the types of packaging members in Tables 3 to 5 means that the grapes were not packaged using the packaging members.

<Evaluation>
[Measurement of carbon dioxide concentration, oxygen concentration and humidity]
Immediately after the introduction of CO ₂ , the carbon dioxide concentration, the oxygen concentration, and the humidity in the package were measured for each of the stable states 5 days after the introduction of CO _{2 and 5 days after the completion of the introduction of CO 2 .}

[Mold outbreak]
The incidence of mold was measured at the beginning of storage of grapes (that is, 1 day after the start of storage) and 14 days after the start of storage.
In addition, 14 days after the start of storage, the package was opened and the grapes were allowed to stand in an environment of 10 ° C. The incidence of mold was measured at the time when 5 days had passed and 7 days had passed since the start of standing.
The incidence of mold was measured by the following method.
The surface area of the moldy part was visually measured, and 100 was added to the value obtained by dividing the surface area of the moldy part by the total surface area of the grapes to obtain the mold growth rate (%). ..
Then, by evaluating the incidence of the above-mentioned mold according to the following evaluation criteria, it was used as an index of mold growth in grapes.
-Evaluation criteria-
A: No mold was visually confirmed.
B: The incidence of mold was less than 5%.
C: The incidence of mold was 5% or more.

[Browning]
The incidence of browning of the cob was measured at the beginning of storage of grapes and 14 days after the start of storage.
The surface area of the browned portion was visually measured, and 100 was added to the value obtained by dividing the surface area of the browned portion by the total surface area of the grapes to obtain the browning incidence rate (%).
Then, the incidence of browning was evaluated according to the following evaluation criteria.
-Evaluation criteria-
A: No browning could be visually confirmed.
B: The incidence of browning was less than 10%.
C: The incidence of browning was 10% or more and less than 50%.
D: The incidence of browning was 50% or more.

[Threshing]
The incidence of threshing was measured at the beginning of storage of grapes and 14 days after the start of storage.
The number of fruits shed after storage was divided by the number of fruits that had not been shed before storage, and 100 was added to obtain the rate of threshing (%).
Then, the occurrence rate of the above-mentioned shedding was evaluated according to the following evaluation criteria.
-Evaluation criteria-
A: The incidence of shedding was 0%.
B: The incidence of shedding was more than 0% and less than 1%.
C: The incidence of shedding was 1% or more and less than 5%.
D: The incidence of shedding was 5% or more.

[Fruit wilting]
Fruit wilting was measured at the beginning of storage of grapes and 14 days after the start of storage.
The value obtained by subtracting the total volume of fruits after storage from the total volume of fruits before storage was divided by the total volume of fruits before storage, and 100 was added to obtain the fruit wilting rate (%).
Then, the wilting rate of the fruit was evaluated according to the following evaluation criteria.
-Evaluation criteria-
A: The fruit wilting rate was less than 2%.
B: The fruit wilting rate was 2% or more and less than 5%.
C: The fruit wilting rate was 5% or more and less than 10%.
D: The fruit wilting rate was 10% or more.

[Stink]
The amount of ethanol was measured at the initial stage of storage of grapes and 14 days after the start of storage, and the ripening condition of grapes was evaluated according to the following evaluation criteria.
When the amount of ethanol is large, the grapes ferment and give off an offensive odor.
Further, the larger the amount of ethanol, the more the aging is progressing.
To measure the amount of ethanol, put the fruit in distilled water, grind it, centrifuge it, and collect the supernatant. The collected supernatant was transferred to a closed container, heated at 65 ° C. for 1 hour or more, and the ethanol content in the headspace was measured by gas chromatography (trade name: GC-2014, manufactured by Shimadzu Corporation).
-Evaluation criteria-
A: The ethanol concentration was less than 1 μg / g.
B: The ethanol concentration was 1 μg / g or more and less than 3 μg / g.
C: The ethanol concentration was 3 μg / g or more and less than 5 μg / g.
D: The ethanol concentration was 5 μg / g or more.

As shown in Tables 2 to 5, it is a step of sealing grapes with at least a packaging member to prepare a package, and the packaging member has a carbon dioxide permeability of 7,000 cm ³ / m ²・ day ・ atm. It is within the range of ~ 60,000 cm ³ / m ² · day · atm, and the oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm ~ 20,000 cm ³ / m ² · day · atm. The first step, the second step of introducing carbon dioxide into the package to adjust the carbon dioxide concentration in the package to 10.0% to 40.0%, and the third step of storing the package. The examples in which the grapes were stored by the method containing, in this order were excellent in the evaluation of mold development, browning and ripening, suppressed the growth of mold in the grapes, and ripened the grapes and browned the spikes. Was able to be suppressed.
It was also excellent in threshing and fruit wilting.
On the other hand, Comparative Examples 1 to 9 in which carbon dioxide was not introduced into the package could not suppress the growth of mold in the grapes, and could not suppress the ripening of the grapes and the browning of the cob. rice field.
Comparative Example 10 in which the carbon dioxide concentration in the package immediately after introducing carbon dioxide into the package is more than 40.0%, and the carbon dioxide concentration in the package immediately after introducing carbon dioxide into the package is 10.0. Even in Comparative Example 11 which was less than%, the growth of mold in the grapes could be suppressed, and the ripening of the grapes and the browning of the spikes could not be suppressed.

Claims (10)

A step of sealing grapes with at least a packaging member to prepare a package, wherein the packaging member has a carbon dioxide permeability of 7,000 cm ³ / m ² · day · atm to 60,000 cm ³ / m ² . The first step, which is within the range of day / atm and the oxygen permeability is within the range of 2,000 cm ³ / m ² · day · atm to 20,000 cm ³ / m ² · day · atm.
The second step of introducing carbon dioxide into the package to adjust the carbon dioxide concentration in the package to 10.0% to 40.0%, and
The third step of storing the package and
How to store grapes, including in this order. In the third step, the carbon dioxide concentration in the package becomes 1.0% to 20.0% 5 days after the completion of the second step, and after the completion of the second step. Claim 1 for storing the package so that the carbon dioxide concentration in the package is 1.0% to 15.0% in a state where the environment in the package is stable after 5 days have passed. How to store the grapes described in. The method for storing grapes according to claim 1 or 2, wherein in the third step, the environmental conditions outside the package are 1 ° C to 5 ° C and the humidity is 70% RH to 90% RH. Any one of claims 1 to 3 in which the package is stored so that the carbon dioxide concentration in the package decreases with time until the environment inside the package becomes stable in the third step. The method for storing grapes according to item 1. The method for storing grapes according to any one of claims 1 to 4, wherein the volume of the package is 1.0 × 10 ² cm ³ to 3.0 × 10 ⁶ cm ³ . The method for storing grapes according to any one of claims 1 to 5, wherein the ratio of the volume of the package to the total volume of grapes in the package is 100: 5 to 100:30. The invention according to any one of claims 1 to 6, wherein the packaging member comprises a polymer having a structural unit derived from at least one selected from the group consisting of 4-methyl-1-pentene and 1-butene. How to store grapes. The package is
A pallet, a plurality of fruit and vegetable container arranged on the pallet and containing grapes, the packaging member, and the member A are provided.
The member A forms the upper part of the package, and the package member forms the side portion of the package.
A claim that the plurality of fruit and vegetable containers are sealed by joining the member A and the packaging member and joining a part of the packaging member to another part of the packaging member. The method for storing grapes according to any one of claims 1 to 7. The method for storing grapes according to claim 8, wherein the area of the portion where the packaging members overlap on the side portion of the packaging body is 3000 cm ² or less. A packaging body that includes grapes and packaging materials.
The packaging member has a carbon dioxide permeability in the range of 7,000 cm ³ / m ² · day · atm to 60,000 cm ³ / m ² · day · atm and an oxygen permeability of 2,000 cm ³ / m ² .・ It is within the range of day ・ atm to 20,000 cm ³ / m ²・ day ・ atm.
A package having a carbon dioxide concentration of 10.0% to 40.0% in the package.