JP3822119B2 - Packaging for freshness of fruits and vegetables - Google Patents
Packaging for freshness of fruits and vegetables Download PDFInfo
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- JP3822119B2 JP3822119B2 JP2002058781A JP2002058781A JP3822119B2 JP 3822119 B2 JP3822119 B2 JP 3822119B2 JP 2002058781 A JP2002058781 A JP 2002058781A JP 2002058781 A JP2002058781 A JP 2002058781A JP 3822119 B2 JP3822119 B2 JP 3822119B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、変色、異臭、カビの発生しない鮮度の良い青果物の包装体に関するものである。
【０００２】
【従来の技術】
近年ＭＡ（Ｍｏｄｉｆｉｅｄ Ａｔｏｍｏｓｐｈｅｒｅ）効果を有する青果物鮮度保持資材が開発され、主に流通用に使用されている。青果物は収穫後も呼吸を続けており、大気（酸素約２１％、二酸化炭素約０．０４％）よりも酸素濃度が低く、二酸化炭素濃度が高い環境に置くと呼吸が抑制され鮮度保持が可能であることが知られている。しかし、包装体内が過度に低酸素、高二酸化炭素の環境になると、
青果物が呼吸障害を起こして劣化を促進することになってしまい、逆に酸素濃度が高すぎたり、二酸化炭素濃度が低すぎると十分な鮮度保持効果が得られない。すなわち包装内を適切な酸素濃度、二酸化炭素濃度にコントロールすることがきわめて重要になる。
【０００３】
一方、青果物は通気性を有するフィルムで呼吸に必要な酸素を包装体内に取り入れたまま保存すると、カビが発生したり、褐変などの変色を引き起こしたり鮮度が低下することがある。そこで極端な低酸素条件にすると嫌気呼吸を引き起こし、嫌気臭を発生し鮮度が低下する。
通気性を有するMA資材に関する特許としては、酸素、二酸化炭素濃度だけの調節を目的としており、本発明の様なエタノール濃度を規定する特許は今まで無かった。
【０００４】
「食品の保存方法と食品保存用具」（特開昭５５−１４１１８２）は、エタノール発生剤を包むフィルムの条件としてエチルアルコールガス透過度を２０ｇ／m2／２４ｈｒ／５０ＲＨ／４０℃以上とあり、また実施例を見てもバームクーヘンなどの食品を包装するフィルムとして延伸ポリプロピレンフィルムとポリエチレンフィルムをラミネートした複合フィルムを使用しているが、この複合フィルムは通気性を遮断したバリヤーフィルムである。
本発明のフィルムとは、青果物を包む為のフィルムであるためエタノール発生剤を包むためのものでなく、また通気性をもつフィルムであるためバリヤーフィルムとも異なる。もし上記発明の様な条件で青果物を包装すると、呼吸により酸素が不足し包装体内の青果物は嫌気状態で異臭を発生してしまう。
【０００５】
「野菜類、果実類の鮮度保持剤」（特開平２−２２２６４５）では、褐変防止のためエタノール等の鮮度保持剤の特許であるが、実施例では合成樹脂製袋に入れているが、合成樹脂フィルムの通気性や臭気に関する記述が無い為鮮度については不十分である。
この様に、青果物の呼吸をコントロールしつつ、変色やカビも防止する発明は従来なかった。
【０００６】
【発明が解決しようとする課題】
本発明は従来得られなかった、変色、異臭、カビの発生しない鮮度の良い青果物の包装体を供給する
【０００７】
【課題を解決するための手段】
すなわち本発明は、
（１）通気性を有する高分子フィルムに青果物を入れて保存する包装体において、密封した包装体内のエタノール濃度が０．００１〜３％であることを特徴とする青果物の鮮度保持包装体、
（２） 高分子フィルムが開孔面積０．０６ｍｍ2以下の微細孔及び／又はキズを設けられた高分子フィルムであり、包装体に１個以上の微細孔及び／又はキズを有する（１）記載の青果物の鮮度保持包装体、
（３） 高分子フィルムで該青果物を密封したとき４８時間後の包装体内の酸素濃度が０．５〜１０％、かつ二酸化炭素濃度が１０〜２５％、かつエタノール濃度が０．００１〜３％である（１）又は（２）記載の青果物の鮮度保持包装体、
（４） エタノール濃度が０．０５〜０．５％である（３）３記載の青果物の鮮度保持包装体、
（５） 青果物が、果実類、果菜類、根菜類、または菌茸類である（１）〜（４）のいずれか１項に記載の青果物の鮮度保持包装体、
（６） 果実類が、イチゴ、サクランボ、ミカン、レモン、ビワ、メロン、ブドウまたはバナナである（５）記載の青果物の鮮度保持包装体、
（７） 果菜類が、ブロッコリー、アスパラガス、オクラ、キュウリ、エダマメ、トマト、ミョウガ、ナス、キヌサヤ、インゲン、ピーマン、ニンニク、栗、キャベツまたはレタスである（５）記載の青果物の鮮度保持包装体、
（８） 根菜類が、ゴボウ、蕪または山芋である（５）記載の青果物の鮮度保持包装体、
（９） 菌茸類が、シイタケ、エノキ、シメジ、マツタケ、マイタケまたはエリンギである（５）記載の青果物の鮮度保持包装体
である。
【０００８】
【発明の実施の形態】
本発明に用いる高分子フィルムの素材としては特に限定するものではなく、あらゆる種類の高分子フィルムを用いることができる。本発明に用いる高分子フィルムの厚みは、１０〜４０μmが好ましい。厚みが４０μmを超えると酸素透過量、二酸化炭素透過量、水蒸気透過量など通気性が極端に低くなるため実用性が無い。また、１０μｍ未満では強度が弱く包装材として使用に耐えない。
本発明に使用する高分子フィルムには防曇処理することが好ましい。防曇処理の方法としては、予め防曇剤をフィルムに練りこんでおいても良いし、フィルムの表面に塗布しても良い。前者は防曇性の持続に優れているのに対し、後者は包装直後より速やかに優れた防曇性が得られる。また防曇剤を練りこんだ場合、フィルム表面をコロナ処理しすみやかに防曇効果を出させたり、防曇剤を塗布した場合フィルムがブロッキングするのであれば、すべらし粉を表面に施しても良い。
【０００９】
本発明において、エタノールを包装体中に導入する方法としては、包装直前に青果物に噴霧しても良いし、青果物とともにエタノール発生剤を同封しても良いし、包装後に包装体内のガスを置換しても良く、本発明の濃度条件に当てはまる手段であれば何ら差し支えない。
エタノール濃度は、０．００１〜３％が良い。０．００１％未満では青果物のカビや菌類の気中菌糸、野菜の酵素的変色を防止できない。３％以上ではエタノールのニオイが強すぎ開封時の異臭や、さらには青果物そのものにもニオイが移り実用的でない。包装して４８時間後のエタノール濃度は０．０１〜０．５％であることがより好ましい。
本発明において、包装して４８時間後の包装体中の酸素濃度は０．５〜１０％、二酸化炭素濃度は１０〜２５％が好ましい。酸素濃度０．５％未満では、青果物が無酸素呼吸を起こし、アセトアルデヒドなどの刺激臭を発生し、１０％以上では褐変、変色など青果物の老化現象を抑えられないため好ましくない。また、包装体中の二酸化炭素が１０％未満では、褐変、変色などの老化現象を抑えられないし、２５％を超えると二酸化炭素障害による異臭を引き起こすため好ましくない。
ガス状態を４８時間後で規定しているのは、包装直後では袋内のガス状態の変動が激しく安定した状態は４８時間後が適当であるためである。
【００１０】
包装体内のエタノール濃度を適切にコントロールするためには、包装体を構成する高分子フィルムに設けられる微細孔又はキズの開孔面積が０．０６ｍｍ2以下であることが好ましい。０．０６ｍｍ2より大きいと通気性の調節が難しい。また高分子フィルムに設けられた微細孔又はキズは包装体に１個以上有することが好ましい。
本発明における包装体の形態は、密封してあればどんな形態でもよく、袋、トレー容器にフィルムをシールするなどしても良い。
【００１１】
【実施例】
《実施例１》
厚さ３０μｍの二軸延伸ポリプロピレンフィルムで２４０×４００ｍｍの袋を作成し、開孔面積０．０１ｍｍ2の孔を１０個設けた。イチゴ４００ｇとエタノール発生剤（フロイント産業製 アンチモールドマイルド１０）を袋に入れ、密封包装し、２０℃で保存した。４８時間後のエタノール濃度０．１％、酸素濃度４％、二酸化炭素濃度２０％であった。４日目に開封すると臭気も良好で、カビも発生せずイチゴの鮮度を保っていた。
【００１２】
《比較例１》
実施例１と同様の袋に、同様の孔を１０個設けた。イチゴ４００ｇとエタノール発生剤（フロイント産業製 アンチモールドマイルド６０を２袋）を袋に入れ、密封包装し、２０℃で保存した。４８時間後のガス濃度は、エタノール４％、酸素３％、二酸化炭素２２％であった。４日目に開封するとカビも発生せず色も良好であったがエタノールによる刺激臭が発生しており、イチゴも変な臭いがした。
【００１３】
《比較例２》
実施例１と同様の袋に、同様の孔を１０個設けた。イチゴ４００ｇを袋に入れ、密封包装し、２０℃で保存した。４８時間後のガス濃度は、エタノール０％、酸素３％、二酸化炭素２０％であった。４日目に開封するとイチゴにカビが発生していた。
【００１４】
《比較例３》
実施例１と同様の袋に、開孔面積０．０８ｍｍ2の孔を１０個設けた。イチゴ４００ｇとエタノール発生剤（フロイント産業製 アンチモールドマイルド３０）を袋に入れ、 密封包装し、２０℃で保存した。４８時間後のガス濃度は、エタノール０．０６％、酸素１４％、二酸化炭素６％であった。４日目に開封するとイチゴにカビが発生し色は赤黒く変色していた。
【００１５】
《比較例４》
実施例１と同様の袋に、孔を設けなかった。イチゴ４００ｇとエタノール発生剤（フロイント産業製 アンチモールドマイルド２０）を袋に入れ、密封包装し、２０℃で保存した。４８時間後のガス濃度は、エタノール０．８％、酸素０％、二酸化炭素４５％であった。４日目に開封するとカビも発生せず色も良好であったが、嫌気による刺激臭が発生しており、イチゴも変な臭いがした。
【００１６】
《実施例２》
厚さ２５μｍの二軸延伸ポリプロピレンフィルムで１８０×１８０ｍｍの袋を作成し、開孔面積０．０２ｍｍ2の孔を１４個設けた。シイタケ１００ｇとエタノール濃度１０％水溶液を１ｃｃ噴霧し、密封包装し、２０℃で保存した。４８時間後のガス濃度は、エタノール０．０８％、酸素濃度１％、二酸化炭素１９％であった。４日目に開封すると、ヒダの変色もなく、傘に気中菌糸も、臭気も発生せずシイタケの鮮度を保っていた。
【００１７】
《比較例５》
実施例２と同様の袋を作成し、開孔面積０．０９ｍｍ2の孔を１０個設けた。シイタケ１００ｇとエタノール濃度１０％水溶液を１ｃｃ噴霧し、密封包装し、２０℃で保存した。４８時間後のガス濃度は、エタノール０．０１％、酸素濃度８％、二酸化炭素１２％であった。４日目に開封すると、ヒダが褐色に変色し、傘に白い気中菌糸も発生していた。
【００１８】
《比較例６》
実施例２と同様の袋を作成し、開孔面積０．０１ｍｍ2の孔を３個設けた。シイタケ１００ｇを密封包装し、エタノールは噴霧せず２０℃で保存した。４８時間後のガス濃度は、エタノール０．３％、酸素濃度０．０１％、二酸化炭素２９％であった。４日目に開封すると、ヒダの変色もなく、傘に気中菌糸も発生していなかったが、刺激臭が発生していた。
【００１９】
《比較例７》
実施例２と同様の袋を作成し、開孔面積０．０２ｍｍ2の孔を１４個設けた。シイタケ１００ｇを密封包装し、エタノールは噴霧せず２０℃で保存した。４８時間後のガス濃度は、エタノール０％、酸素濃度１．１％、二酸化炭素１９％であった。４日目に開封すると、ヒダが褐色に変色し、傘に白い気中菌糸が発生していた。
【００２０】
【発明の効果】
本発明によれば、従来になかったカビも変色も発生せず、臭気も良好な鮮度の良い青果物を供給できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a package of fruits and vegetables with good freshness that is free from discoloration, off-flavour, and mold.
[0002]
[Prior art]
In recent years, fruit and vegetable freshness-keeping materials having an MA (Modified Atomsphere) effect have been developed and are mainly used for distribution. The fruits and vegetables continue to breathe even after harvesting, and the oxygen concentration is lower than the atmosphere (about 21% oxygen, about 0.04% carbon dioxide). It is known that However, if the package becomes excessively low oxygen and high carbon dioxide,
Fruits and vegetables will cause respiratory disturbance and promote deterioration. Conversely, if the oxygen concentration is too high or the carbon dioxide concentration is too low, a sufficient freshness maintaining effect cannot be obtained. That is, it is extremely important to control the inside of the package to an appropriate oxygen concentration and carbon dioxide concentration.
[0003]
On the other hand, fruits and vegetables are air-permeable films, and when stored while oxygen necessary for breathing is taken into the package, mold may be generated, discoloration such as browning may occur, and freshness may decrease. Therefore, under extremely low oxygen conditions, anaerobic breathing is caused, an anaerobic odor is generated, and freshness is lowered.
Patents relating to breathable MA materials are intended to adjust only the oxygen and carbon dioxide concentrations, and there have been no patents that define ethanol concentrations as in the present invention.
[0004]
"Food preservation methods and food preservation equipment" (JP 55-141182) is located ethyl alcohol gas permeability and 20g / m 2 / 24hr / 50RH / 40 ℃ or more as a condition for the film wrapping ethanol generator, Moreover, even if it sees an Example, although the composite film which laminated | stacked the stretched polypropylene film and the polyethylene film is used as a film which wraps foodstuffs, such as Baumkuchen, this composite film is a barrier film which interrupted | blocked air permeability.
The film of the present invention is not a film for wrapping an ethanol generator because it is a film for wrapping fruits and vegetables, and it is a film having air permeability and is also different from a barrier film. If the fruits and vegetables are packaged under the conditions as described above, oxygen is insufficient due to respiration, and the fruits and vegetables in the package generate an odor in an anaerobic state.
[0005]
“Vegetables and fruit freshness-preserving agents” (JP-A-2-222645) is a patent for freshness-preserving agents such as ethanol to prevent browning, but in the examples, they are put in synthetic resin bags. Since there is no description about the breathability and odor of the resin film, the freshness is insufficient.
Thus, there has never been an invention for controlling discoloration of fruits and vegetables and preventing discoloration and mold.
[0006]
[Problems to be solved by the invention]
The present invention provides a package of fresh fruits and vegetables that has not been obtained in the past and is free from discoloration, off-flavour, and mold.
[Means for Solving the Problems]
That is, the present invention
(1) A package for storing fruits and vegetables in a polymer film having air permeability, wherein the ethanol concentration in the sealed package is 0.001 to 3%;
(2) The polymer film is a polymer film provided with micropores and / or scratches having an opening area of 0.06 mm 2 or less, and the package has one or more micropores and / or scratches (1) The freshness-keeping package of the fruits and vegetables as described,
(3) When the fruits and vegetables are sealed with a polymer film, the oxygen concentration in the package after 48 hours is 0.5 to 10%, the carbon dioxide concentration is 10 to 25%, and the ethanol concentration is 0.001 to 3%. (1) or (2) the freshness-maintaining package of fruits and vegetables,
(4) The freshness-maintaining package of fruits and vegetables according to (3) 3, wherein the ethanol concentration is 0.05 to 0.5%,
(5) The freshness-maintaining package of fruits and vegetables according to any one of (1) to (4), wherein the fruits and vegetables are fruits, fruits and vegetables, root vegetables, or fungi.
(6) The fruit and vegetable freshness-keeping package according to (5), wherein the fruits are strawberry, cherry, mandarin orange, lemon, loquat, melon, grape or banana,
(7) The fruit and vegetable freshness preservation package according to (5), wherein the fruits and vegetables are broccoli, asparagus, okra, cucumber, green beans, tomatoes, ginger, eggplant, quinusaya, green beans, peppers, garlic, chestnuts, cabbage or lettuce. ,
(8) The freshness-keeping package of fruits and vegetables according to (5), wherein the root vegetables are burdock, rice cake, or yam,
(9) The freshness-keeping package for fruits and vegetables according to (5), wherein the fungi are shiitake, enoki, shimeji, matsutake, maitake, or eringi.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The material for the polymer film used in the present invention is not particularly limited, and any kind of polymer film can be used. The thickness of the polymer film used in the present invention is preferably 10 to 40 μm. If the thickness exceeds 40 μm, the air permeability such as oxygen permeation amount, carbon dioxide permeation amount, and water vapor permeation amount becomes extremely low, so there is no practicality. Moreover, if it is less than 10 micrometers, intensity | strength is weak and it cannot endure use as a packaging material.
The polymer film used in the present invention is preferably antifogged. As a method of anti-fogging treatment, an anti-fogging agent may be kneaded into the film in advance, or may be applied to the surface of the film. The former has excellent antifogging properties, while the latter has excellent antifogging properties immediately after packaging. In addition, if the antifogging agent is kneaded, the film surface is corona-treated to immediately give an antifogging effect, or if the antifogging agent is applied and the film blocks, even if a smooth powder is applied to the surface good.
[0009]
In the present invention, as a method for introducing ethanol into the package, it may be sprayed onto the fruits or vegetables immediately before packaging, or an ethanol generator may be enclosed with the fruits or vegetables, or the gas in the package is replaced after packaging. Any means that meets the concentration conditions of the present invention may be used.
The ethanol concentration is preferably 0.001 to 3%. If it is less than 0.001%, it cannot prevent fungi of fruits and vegetables, aerial hyphae of fungi, and enzymatic discoloration of vegetables. If it is 3% or more, the odor of ethanol is too strong, and the unpleasant odor at the time of opening, or even the fruits and vegetables themselves, is not practical. The ethanol concentration 48 hours after packaging is more preferably 0.01 to 0.5%.
In the present invention, the oxygen concentration in the package 48 hours after packaging is preferably 0.5 to 10%, and the carbon dioxide concentration is preferably 10 to 25%. If the oxygen concentration is less than 0.5%, the fruits and vegetables cause anaerobic breathing and generate an irritating odor such as acetaldehyde. If it is 10% or more, the aging phenomenon of the fruits and vegetables such as browning and discoloration cannot be suppressed. Further, if the carbon dioxide in the package is less than 10%, aging phenomena such as browning and discoloration cannot be suppressed, and if it exceeds 25%, an unpleasant odor due to carbon dioxide failure is caused.
The reason why the gas state is defined after 48 hours is that the state after 48 hours is appropriate for a state in which the fluctuation of the gas state in the bag is severe and stable immediately after packaging.
[0010]
In order to appropriately control the ethanol concentration in the package, it is preferable that the pore area of the micropores or scratches provided in the polymer film constituting the package is 0.06 mm 2 or less. If it is larger than 0.06 mm 2, it is difficult to adjust the air permeability. Moreover, it is preferable to have one or more micropores or scratches provided in the polymer film in the package.
The form of the package in the present invention may be any form as long as it is sealed, and a film may be sealed on a bag or a tray container.
[0011]
【Example】
Example 1
A 240 × 400 mm bag was made of a biaxially stretched polypropylene film with a thickness of 30 μm, and 10 holes with an opening area of 0.01 mm 2 were provided. Strawberry 400 g and an ethanol generator (Freund Sangyo Anti Mold Mild 10) were put in a bag, hermetically packaged, and stored at 20 ° C. After 48 hours, the ethanol concentration was 0.1%, the oxygen concentration was 4%, and the carbon dioxide concentration was 20%. When opened on the 4th day, the odor was good, no mold was generated, and the freshness of the strawberry was maintained.
[0012]
<< Comparative Example 1 >>
Ten similar holes were provided in the same bag as in Example 1. Strawberry 400 g and an ethanol generator (Freund Sangyo anti-mold mild 60 2 bags) were put in a bag, hermetically packaged, and stored at 20 ° C. The gas concentration after 48 hours was 4% ethanol, 3% oxygen, and 22% carbon dioxide. When opened on the 4th day, mold did not occur and the color was good, but an irritating odor due to ethanol was generated, and the strawberry also had a strange odor.
[0013]
<< Comparative Example 2 >>
Ten similar holes were provided in the same bag as in Example 1. 400 g of strawberry was put in a bag, hermetically packaged, and stored at 20 ° C. The gas concentration after 48 hours was 0% ethanol, 3% oxygen, and 20% carbon dioxide. When opened on the 4th day, mold appeared on the strawberry.
[0014]
<< Comparative Example 3 >>
Ten holes with an opening area of 0.08 mm 2 were provided in the same bag as in Example 1. Strawberry 400 g and ethanol generator (Freund Sangyo Anti Mold Mild 30) were put in a bag, hermetically sealed, and stored at 20 ° C. The gas concentrations after 48 hours were 0.06% ethanol, 14% oxygen, and 6% carbon dioxide. When opened on the 4th day, mold appeared on the strawberry and the color changed to red and black.
[0015]
<< Comparative Example 4 >>
No hole was provided in the same bag as in Example 1. Strawberry 400 g and an ethanol generator (Freund Sangyo Anti Mold Mild 20) were put in a bag, hermetically packaged, and stored at 20 ° C. The gas concentration after 48 hours was 0.8% ethanol, 0% oxygen, and 45% carbon dioxide. When opened on the 4th day, mold did not occur and the color was good, but an irritating odor due to anaerobic occurred, and the strawberry also had a strange odor.
[0016]
Example 2
A bag of 180 × 180 mm was made from a biaxially oriented polypropylene film having a thickness of 25 μm, and 14 holes having an opening area of 0.02 mm 2 were provided. 100 g of shiitake mushroom and 1 cc of an ethanol concentration 10% spray were sprayed, hermetically packaged, and stored at 20 ° C. The gas concentration after 48 hours was 0.08% ethanol, 1% oxygen concentration, and 19% carbon dioxide. When opened on the fourth day, there was no discoloration of the folds, no aerial hyphae or odors were generated on the umbrella, and the freshness of shiitake was maintained.
[0017]
<< Comparative Example 5 >>
A bag similar to that of Example 2 was prepared, and 10 holes having an opening area of 0.09 mm 2 were provided. 100 g of shiitake mushroom and 1 cc of an ethanol concentration 10% spray were sprayed, hermetically packaged, and stored at 20 ° C. The gas concentration after 48 hours was 0.01% ethanol, 8% oxygen concentration, and 12% carbon dioxide. When opened on the 4th day, the folds turned brown and white aerial hyphae also appeared on the umbrella.
[0018]
<< Comparative Example 6 >>
A bag similar to that of Example 2 was prepared, and three holes having an opening area of 0.01 mm 2 were provided. 100 g of shiitake mushroom was sealed and stored at 20 ° C. without spraying ethanol. The gas concentration after 48 hours was ethanol 0.3%, oxygen concentration 0.01%, and carbon dioxide 29%. When opened on the 4th day, there was no discoloration of the folds and no aerial mycelium was generated on the umbrella, but an irritating odor was generated.
[0019]
<< Comparative Example 7 >>
A bag similar to that of Example 2 was prepared, and 14 holes having an opening area of 0.02 mm 2 were provided. 100 g of shiitake mushroom was sealed and stored at 20 ° C. without spraying ethanol. The gas concentration after 48 hours was 0% ethanol, 1.1% oxygen concentration, and 19% carbon dioxide. When opened on the 4th day, the folds turned brown and white aerial hyphae appeared on the umbrella.
[0020]
【The invention's effect】
According to the present invention, it is possible to supply fresh fruits and vegetables that have no mold or discoloration and that have a good odor.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002058781A JP3822119B2 (en) | 2002-03-05 | 2002-03-05 | Packaging for freshness of fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002058781A JP3822119B2 (en) | 2002-03-05 | 2002-03-05 | Packaging for freshness of fruits and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003250443A JP2003250443A (en) | 2003-09-09 |
| JP3822119B2 true JP3822119B2 (en) | 2006-09-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002058781A Expired - Fee Related JP3822119B2 (en) | 2002-03-05 | 2002-03-05 | Packaging for freshness of fruits and vegetables |
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| Country | Link |
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| JP (1) | JP3822119B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003284487A (en) * | 2002-03-28 | 2003-10-07 | Sumitomo Bakelite Co Ltd | Freshness retaining package for vegetable and fruit |
| JP6495012B2 (en) * | 2015-01-08 | 2019-04-03 | 国立大学法人 東京大学 | How to increase the amount of sulforaphane in cruciferous vegetables |
| WO2024117263A1 (en) * | 2022-12-01 | 2024-06-06 | 三菱ケミカル株式会社 | Ethylene decomposer, freshness preserver, article comprising ethylene decomposer or freshness preserver, and use for same |
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2002
- 2002-03-05 JP JP2002058781A patent/JP3822119B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2003250443A (en) | 2003-09-09 |
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