JP4049919B2 - How to store strawberries - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、イチゴの鮮度劣化による食味の低下とカビの発生を防止するイチゴの保存方法に関するものである。
【０００２】
【従来の技術】
イチゴは、食味特に酸味の低下と流通中のカビの発生とツブレによる品質の低下により商品価値を失い易い。販売形態としては、トレーにイチゴを盛り、上からセロハンを掛けるだけの場合が多い。この形態は、単に防カビのため湿度を高くしないようにしているだけであり、常温で保存していることが多いため、この形態でも下積みのイチゴにカビが発生している場合もあり完全にカビを防いでいるとは言えない。
品質低下の中で、酸味の低下は、イチゴの老化・熟成に伴い発生し、食味では甘いだけのボケた味になる。この防止のためには老化・熟成を抑制する必要がある。また、イチゴが熟すと果皮が軟らかくなるためカビを侵入し易くしてしまう。 これらの防止のためには、老化・熟成を抑制するとともにカビの侵入を防止する必要がある。カビの侵入を防止するためには、抗菌、イチゴ表面の被膜などの処理をする方法があるが、食味が損なわれることもあり、満足するものはなかった。
また、特開平４-３４１１３９号公報には、窒素ガスまたは二酸化炭素ガス置換により初期の酸素濃度を0.1〜10％にする方法でカット野菜全般の鮮度保持方法が記載されており、その中にイチゴも含まれている。しかし、この方法は包装時の酸素濃度を規定しているのみで、本願発明の保存中のガス濃度の規定については記載されていない。
さらに、特開昭５４−１６３８４６号公報には、果物類の包装を窒素濃度９０％，酸素濃度７〜３％、二酸化炭素濃度３〜７％の混合ガスを７００ｍｍ／ｇ／ｃｍ2／ｈｇ以上の弱真空で行う鮮度保持の方法が記載されている。しかし、イチゴの場合、この発明を適用しても鮮度保持の効果が少なく、また３種混合ガスは費用がかかり、操作も容易ではない。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、カビの発生よる劣化を防止し、かつ食味を低下さないイチゴの保存方法を提供することにある。
【０００４】
【課題を解決するための手段】
本発明は、イチゴを合成樹脂フィルムで包装し、初期の包装体内の二酸化炭素濃度が３０〜５０％になるように二酸化炭素でガス置換して密封包装体にし、０〜１３℃で保持し、かつ保存中の密封包装体内の二酸化炭素濃度が８〜１６％、酸素濃度が４〜１４％であることを特徴とするイチゴの保存方法である。
好ましくは、前記合成樹脂フィルムの酸素透過量及び二酸化炭素透過量が、イチゴ１ｇあたり５〜１５ｃｃ／ｂａｇ・ａｔｍ・２４ｈであり、前記合成樹脂フィルムが、平均孔径２０〜１５０μｍの孔を有するイチゴの保存方法である。
更には、前記合成樹脂フィルムが、平均孔径３０〜１００μｍの孔を有するイチゴの保存方法である。
【０００５】
【発明の実施の形態】
カビはイチゴの赤い果皮が熟し軟らかくなったときに果肉に侵入し繁殖するため、高二酸化炭素状態は軟らかくなる前に果皮を引き締めて侵入を阻止する効果があると考えられている。しかし２０％以上の二酸化炭素状態が続くと二酸化炭素が果肉に浸透し、甘さを感じなくなりさらには舌がピリピリするなど食味を損ない（食味異常）、また異臭も発生する。従って食味の維持とカビ防止の為に包装時と保存中のガス濃度条件を調整する必要が生じる。すなわち包装時の二酸化炭素濃度は３０〜５０％で、０℃〜１３℃で保存中は二酸化炭素濃度を８〜１６％、酸素濃度を４〜１４％に調整することが必要である。
【０００６】
包装時の包装体内のニ酸化炭素濃度が５０％を超えると翌日には異臭が発生し、食味の際舌がピリピリし、二酸化炭素濃度が３０％未満ではカビが発生する場合が有り果皮の引き締めには十分とは言えなかった。 また包装時の酸素濃度に関してはガス置換時に無酸素状態にならず、過剰に供給しなければ特に定めない。
【０００７】
保存中の包装体内の二酸化炭素濃度が８〜１６％、かつ酸素濃度が４〜１４％を満たさなければ、異臭の発生、食味の低下、あるいはカビの発生を生じる。
二酸化炭素濃度が１８％を超える状態では甘みの低下が見られ、さらに高濃度になると舌がピリピリし、異臭も発生しやすい。８％未満ではカビが発生する場合があり十分な効果が得られない。イチゴも呼吸により二酸化炭素を発生しているためフィルムのガス透過量を調整する事で二酸化炭素濃度１０％程度に維持出来る。
保存中の酸素濃度に関しては、イチゴのカビ防止のために０％の方が良いが、４％未満では食味の甘みが感じられなくなる。酸素が存在する限り、カビが発生し易いが、包装時にと保存中の二酸化炭素調整でカビを防止できる。また、酸素濃度が１４％を超えると袋内に供給される酸素が多いため逆に二酸化炭素の排出が促進され二酸化炭素濃度が８％以上を保持出来ずに食味の低下やカビを防止する効果が出にくい。従って、本願発明の二酸化炭素濃度と酸素濃度の関係は、食味（甘さ、酸味）維持や異臭防止やカビ防止のためにお互いの長所を活かし短所を補ったイチゴの保存に適した条件である。
【０００８】
本発明における保存温度は０〜１３℃である。０℃未満ではイチゴが凍結してしまい生の風味を損なう。また１３℃を超えると劣化が早く、鮮度保持期間の延長は望めない。また、イチゴは急激な温度変化に弱いため、販売が１２℃程度であれば流通も５℃にせず、９〜１２℃程度で行い、流通が５℃であれば５℃程度で販売するなど保存にはほぼ一定温度であることがが望ましい。また、本発明もイチゴの呼吸による二酸化炭素発生に合わせたフィルムの透過量設定をしているため、温度が急激に変化する場合、規定したガス状態を維持できず、鮮度保持が難しくなる場合がある。
【０００９】
本発明における合成樹脂フィルムの酸素及び二酸化炭素透過量は、イチゴ１ｇあたり５〜１５ｃｃ／ｂａｇ・ａｔｍ・２４ｈであることが好ましい。酸素透過量が５ｃｃ／ｂａｇ・ａｔｍ・２４ｈ未満では二酸化炭素濃度が１６％を超え食味の低下や異臭の発生を、１５ｃｃ／ｂａｇ・ａｔｍ・２４ｈを超えた場合は供給過多で酸素濃度濃度が１４％を超え、逆に二酸化炭素の排出が促進され食味維持やカビ防止に必要な二酸化炭素濃度８％以上を維持出来なくなる。
【００１０】
通常フィルムのガス透過量を調節するにはフィルムの選択透過性を用いてフィルムの厚さを調節する方法とフィルム表面に微孔を設ける方法がある。
実際に使用するためには鮮度保持をする条件以外に、易包装性、防曇性、価格などを考慮することが多く、さらには目的のガス濃度に調整し易くするためには、微孔を設けた有孔合成樹脂フィルムを用いることが好ましい。。
【００１１】
本発明に用いる合成樹脂フィルムとしては、イチゴの包装に用いることのできるものであれはどのようなものであっても差し支えないが、無延伸ポリプロピレン、延伸ポリプロピレン、ポリエチレン等が好ましく用いられるが、これ等以外のポリアミド、ポリエステル、ポリカーボネート等のフィルム、さらにはこれらの複合フィルムであっても良く、さらには、これらのフィルム表面に接着層を設けたものでも、防曇処理したフィルムであっても何等差し支えはない。また、これらのフィルムの厚さは２０〜６０μｍのものが好ましい。さらに、これらのフィルムは透明であっても、不透明であっても良く、また表面に印刷を付したものであっても何等差し支えはない。ただし、本発明のガス濃度を維持する為にはヒートシール性を有したフィルムでシールにより完全密封しなければならない。
また、フィルムの透過量はその材質によって一義的に決まっており、厚さに反比例する。包装されるイチゴの重量に応じてその厚さを調整することも可能であり、不足するときには２０〜１５０μｍ、好ましくは３０〜１００μｍ程度の孔をフィルムに数個〜数百個／ｍ2設け、イチゴ１ｇ当たりの酸素及び二酸化炭素透過量が５〜１５ｃｃ／ｂａｇ・ａｔｍ・２４ｈに調整することも可能である。
【００１２】
有孔フイルムで調整するときには、孔部の平均径はできるだけ小さいことが望ましく、２０〜１５０μｍ、好ましくは３０〜１００μｍ程度である。孔径はできるだけ小さいことが望ましいが、２０μｍ未満では有孔フイルムの生産性が低下する。また、平均孔径が１５０μｍを超えると、適正な開孔面積比率を得るに必要な孔数が減少して、鮮度保持の品質精度に不安が生じる。また、孔の形状は、円形や四角または三角形など、どのような形状であってもよく、長径方向の平均径が１５０μｍ以下であれば何等差し支えはないが、円形が開孔作業性等の面より望ましい。
また、イチゴ包装袋に用いる有孔フイルムの袋当たりの孔の個数は開孔面積比率と平均孔径より算出されるが、できる限り複数個とすることが望ましい。内容物の付着や外的条件たとえば値段表の添付等で孔がふさがれてしまう場合があるので、鮮度を保証するには複数個の孔が好ましく、さらに袋あたり５個以上の孔をもち、孔１個あたりの影響度を２０％以下にすることが望ましい。また、イチゴの包装袋としては、三方シール袋、四方シール袋またはガゼット袋などの形態の袋であっても何等差し支えなく、さらには、トレー、カップ等にイチゴを充填し、これを包装袋で包装する形態のものであってもよい。
【００１３】
ツブレの防止に関しては、本発明は特に定めないが、容器の底にクッションを敷いたり、イチゴがぶつからないように容器をへこましたりしてもよい。
【００１４】
以下、実施例により本発明を説明する。
【実施例】
《実施例１》
内寸が２００ｍｍ×２００ｍｍで孔径６０μｍの孔を６個設けた、イチゴ１ｇあたりの酸素透過量が１０ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプロピレン製の袋に、トレーに重ならないように品種「とちおとめ」１００ｇを並べて静置した。包装時の二酸化炭素濃度を４５％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《実施例２》
実施例１と同じサイズで孔径６０μｍの孔を３個設けた、イチゴ１ｇあたりの酸素透過量が５ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプロピレン製の袋に、実施例１と同様に品種「とちおとめ」１００ｇを静置した。包装時の二酸化炭素濃度を４０％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《実施例３》
実施例１と同じサイズで孔径６０μｍの孔を１０個設けた、イチゴ１ｇあたりの酸素透過量が１５ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプロピレン製の袋に、実施例１と同様に品種「とちおとめ」１００ｇを静置した。包装時の二酸化炭素濃度を５０％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《実施例４》
実施例１と同じサイズで孔径５０μｍの孔を４個設けた、イチゴ１ｇあたりの酸素透過量が６ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプロピレン製の袋に、実施例１と同様に品種「女峰」１００ｇを静置した。包装時の二酸化炭素濃度を４５％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《実施例５》
実施例４と同じ袋に、実施例１と同様に品種「とちおとめ」１００ｇを静置した。包装時の二酸化炭素濃度を４５％になるように導入・調整し、ヒートシール後５℃で７日間保存し食味とカビの有無を評価した。
実施例１〜５の評価結果を表１に示す。
【００１５】
《比較例１》
実施例１と同じサイズとフィルムで作成した袋に、実施例１と同様に品種「とちおとめ」１００ｇを静置した。包装時の二酸化炭素濃度を７０％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《比較例２》
実施例２と同じサイズとフィルムで作成した袋に、実施例２と同様に品種「とちおとめ」１００ｇを静置した。包装時の二酸化炭素濃度を２０％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《比較例３》
実施例１と同じサイズで孔径６０μｍの孔を１７個設けた、イチゴ１ｇあたりの酸素透過量が２５ｃｃ／ｂａｇ・ａｔｍ・２４ｈの厚さ３０μｍの延伸ポリプロピレンで、実施例１と同様に品種「とちおとめ」１００ｇを充填した。包装時の二酸化炭素濃度を４５％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの発生の有無を評価した。
《比較例４》
トレーに品種「とちおとめ」１００ｇを静置し、上からセロハンを掛けたものを５℃で７日間保存し食味とカビの有無を評価した。
《比較例５》
実施例２と同じサイズとフィルムで作成した袋に、実施例２と同様に品種「とちおとめ」１００ｇを静置した。包装時に二酸化炭素濃度１０％、酸素濃度１０％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
《比較例６》
実施例１と同じサイズで孔径６０μｍの孔を１４個設けた、イチゴ１ｇあたりの酸素透過量が２０ｃｃ／ｂａｇ・ａｔｍ・２４ｈフィルムで作成した袋に、実施例１と同様に品種「女峰」１００ｇを静置した。包装時に二酸化炭素濃度４０％になるように導入・調整し、ヒートシール後１２℃で７日間保存し食味とカビの有無を評価した。
比較例１〜６の結果を表２に示す。
【００１６】
【表１】
【表２】
【発明の効果】
本発明の保存方法により、イチゴの食味が低下することなく、かつカビの発生を防止できるように保存できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for preserving strawberries that prevents deterioration in taste due to deterioration of freshness of strawberries and generation of mold.
[0002]
[Prior art]
Strawberries tend to lose their commercial value due to a decrease in taste, especially sourness, generation of mold during distribution, and a decrease in quality due to slipping. As a sales form, there are many cases in which strawberries are put on a tray and cellophane is simply applied from above. This form is simply not to increase the humidity to prevent mold, and since it is often stored at room temperature, even in this form, mold may have occurred in the underlying strawberry completely It cannot be said that it prevents mold.
Among the quality degradation, the acidity degradation occurs with the aging and aging of strawberries, and the taste is only sweet and defocused. In order to prevent this, it is necessary to suppress aging and aging. In addition, when the strawberry ripens, the skin becomes soft, making it easier for mold to enter. In order to prevent these, it is necessary to suppress aging and aging and to prevent the invasion of mold. In order to prevent the invasion of mold, there are methods of treating with antibacterial and strawberry surface coatings, but the taste is impaired, and there is nothing satisfactory.
Japanese Patent Laid-Open No. 4-341139 describes a method for maintaining the freshness of cut vegetables in general by a method in which the initial oxygen concentration is adjusted to 0.1 to 10% by nitrogen gas or carbon dioxide gas replacement, and strawberry is included therein. Is also included. However, this method only prescribes the oxygen concentration at the time of packaging, and does not describe the prescription of the gas concentration during storage according to the present invention.
Furthermore, Japanese Patent Application Laid-Open No. 54-163846 discloses a package of fruits containing a mixed gas having a nitrogen concentration of 90%, an oxygen concentration of 7 to 3%, and a carbon dioxide concentration of 3 to 7% of 700 mm / g / cm 2 / hg or more. A method for maintaining freshness in a weak vacuum is described. However, in the case of strawberry, even if this invention is applied, the effect of maintaining freshness is small, and the three kinds of mixed gas are expensive and the operation is not easy.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a method for preserving strawberries that prevents deterioration due to the occurrence of mold and does not lower the taste.
[0004]
[Means for Solving the Problems]
The present invention wraps strawberries with a synthetic resin film, replaces the gas with carbon dioxide so that the carbon dioxide concentration in the initial package is 30 to 50%, forms a sealed package, and holds at 0 to 13 ° C., The method for preserving strawberries is characterized in that the carbon dioxide concentration in the sealed package during storage is 8 to 16% and the oxygen concentration is 4 to 14%.
Preferably, the oxygen permeation amount and carbon dioxide permeation amount of the synthetic resin film are 5 to 15 cc / bag · atm · 24 h per strawberry, and the synthetic resin film is a strawberry having pores with an average pore diameter of 20 to 150 μm. It is a storage method.
Furthermore, it is a preservation | save method of the strawberry in which the said synthetic resin film has a hole with an average hole diameter of 30-100 micrometers.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Molds invade the flesh when the red peel of strawberry ripens and softens, and the high carbon dioxide state is thought to have an effect of tightening the peel before it softens to prevent invasion. However, when the carbon dioxide state of 20% or more continues, the carbon dioxide penetrates into the pulp, and the taste is not good (such as an abnormal taste) and the odor is also lost. Therefore, it is necessary to adjust the gas concentration conditions during packaging and storage for maintaining the taste and preventing mold. That is, the carbon dioxide concentration at the time of packaging is 30 to 50%, and during storage at 0 to 13 ° C., it is necessary to adjust the carbon dioxide concentration to 8 to 16% and the oxygen concentration to 4 to 14%.
[0006]
When the carbon dioxide concentration in the package at the time of packaging exceeds 50%, a nasty odor will be generated the next day, the tongue will tingle when tasted, and mold may occur if the carbon dioxide concentration is less than 30%. It was not enough. Further, the oxygen concentration at the time of packaging is not particularly determined unless it is supplied in an oxygen-free state at the time of gas replacement.
[0007]
If the carbon dioxide concentration in the package during storage is not 8 to 16% and the oxygen concentration is not 4 to 14%, generation of off-flavors, deterioration of taste, or generation of mold occurs.
When the carbon dioxide concentration exceeds 18%, sweetness is reduced, and when the concentration is higher, the tongue becomes tingling and a strange odor is likely to occur. If it is less than 8%, mold may occur and a sufficient effect cannot be obtained. Strawberries also generate carbon dioxide by respiration, and can be maintained at a carbon dioxide concentration of about 10% by adjusting the gas permeation amount of the film.
Regarding the oxygen concentration during storage, 0% is better for preventing strawberry mold, but if it is less than 4%, the sweetness of the taste is not felt. As long as oxygen is present, mold is easily generated, but mold can be prevented by adjusting carbon dioxide during packaging and during storage. In addition, if the oxygen concentration exceeds 14%, the amount of oxygen supplied into the bag is large, and conversely, the discharge of carbon dioxide is promoted, and the carbon dioxide concentration cannot be maintained at 8% or more, thereby preventing the deterioration of taste and mold. It is hard to come out. Therefore, the relationship between the carbon dioxide concentration and the oxygen concentration in the present invention is a condition suitable for preserving strawberries that take advantage of each other and compensate for the disadvantages for maintaining taste (sweetness, sourness), preventing off-flavors, and preventing mold. .
[0008]
The storage temperature in this invention is 0-13 degreeC. Below 0 ° C, the strawberry freezes and the raw flavor is impaired. Moreover, when it exceeds 13 degreeC, deterioration will be quick and extension of the freshness retention period cannot be expected. In addition, since strawberries are vulnerable to rapid temperature changes, if sales are about 12 ° C, distribution is not performed at 5 ° C, but is performed at about 9-12 ° C. If distribution is 5 ° C, they are sold at about 5 ° C. It is desirable that the temperature is substantially constant. In addition, since the present invention also sets the permeation amount of the film according to the generation of carbon dioxide due to strawberry respiration, when the temperature changes rapidly, the specified gas state cannot be maintained, and it may be difficult to maintain freshness. is there.
[0009]
The amount of oxygen and carbon dioxide permeation of the synthetic resin film in the present invention is preferably 5 to 15 cc / bag · atm · 24 h per 1 g of strawberry. When the oxygen permeation amount is less than 5 cc / bag · atm · 24 h, the carbon dioxide concentration exceeds 16%, resulting in a decrease in taste and off-flavor, and when it exceeds 15 cc / bag · atm · 24 h, the supply is excessive and the oxygen concentration is 14 On the contrary, the carbon dioxide emission is promoted and the carbon dioxide concentration of 8% or more necessary for maintaining the taste and preventing mold cannot be maintained.
[0010]
In general, there are two methods for adjusting the gas permeation amount of the film: adjusting the thickness of the film using the selective permeability of the film and providing micropores on the film surface.
For practical use, in addition to the conditions for maintaining freshness, easy packaging, anti-fogging properties, price, etc. are often taken into account, and in order to facilitate adjustment to the target gas concentration, micropores are used. It is preferable to use the provided porous synthetic resin film. .
[0011]
As the synthetic resin film used in the present invention, any film can be used as long as it can be used for strawberry packaging, but unstretched polypropylene, stretched polypropylene, polyethylene, etc. are preferably used. Other films such as polyamide, polyester, polycarbonate, etc., and composite films thereof may be used. Furthermore, these films may be provided with an adhesive layer on the film surface, or may be an anti-fog-treated film. There is no problem. The thickness of these films is preferably 20 to 60 μm. Furthermore, these films may be transparent or opaque, and there is no problem even if the surface is printed. However, in order to maintain the gas concentration of the present invention, the film must be completely sealed by sealing with a film having heat sealing properties.
Further, the transmission amount of the film is uniquely determined by the material, and is inversely proportional to the thickness. It is also possible to adjust the thickness according to the weight of the strawberry to be packed, and when it is insufficient, 20 to 150 μm, preferably about 30 to 100 μm holes are provided in the film several to several hundreds / m 2 , It is also possible to adjust the oxygen and carbon dioxide permeation amount per gram of strawberry to 5 to 15 cc / bag · atm · 24 h.
[0012]
When adjusting with a perforated film, the average diameter of the hole is desirably as small as possible, and is about 20 to 150 μm, preferably about 30 to 100 μm. The pore diameter is desirably as small as possible, but if it is less than 20 μm, the productivity of the perforated film decreases. On the other hand, if the average pore diameter exceeds 150 μm, the number of holes necessary for obtaining an appropriate aperture area ratio is reduced, resulting in anxiety in quality accuracy of maintaining freshness. The shape of the hole may be any shape such as a circle, square or triangle, and there is no problem if the average diameter in the major axis direction is 150 μm or less. More desirable.
Further, the number of holes per bag of the perforated film used for the strawberry packaging bag is calculated from the ratio of the area of the opening and the average hole diameter, but it is desirable to make the number as many as possible. Since the holes may be blocked due to the adhesion of the contents or external conditions such as the attachment of a price list, a plurality of holes are preferable to ensure freshness, and more than 5 holes per bag, It is desirable that the degree of influence per hole is 20% or less. The strawberry packaging bag may be any bag such as a three-sided seal bag, a four-sided seal bag, or a gusset bag. Furthermore, the strawberry is filled in a tray, a cup, etc. It may be in the form of packaging.
[0013]
The present invention is not particularly limited with respect to the prevention of slipping, but a cushion may be laid on the bottom of the container, or the container may be dented so that the strawberry does not collide.
[0014]
Hereinafter, the present invention will be described by way of examples.
【Example】
Example 1
Do not overlap the tray in a stretched polypropylene bag with an inner dimension of 200mm x 200mm and 6 holes with a hole diameter of 60μm and an oxygen transmission rate of 10cc / bag · atm · 24h per 30g of strawberry. 100 g of the variety “Tochiotome” was placed side by side and allowed to stand. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 45%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the presence of mold.
Example 2
In the same manner as in Example 1, in a bag made of stretched polypropylene having the same size as in Example 1 and 3 holes of 60 μm in diameter and having an oxygen transmission rate of 5 cc / bag · atm · 24 h per strawberry and a thickness of 30 μm The cultivar “Tochiotome” 100 g was allowed to stand. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 40%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the presence of mold.
Example 3
In the same manner as in Example 1, in a bag made of stretched polypropylene having the same size as Example 1 and 10 holes having a pore diameter of 60 μm and an oxygen transmission amount per strawberry of 15 cc / bag · atm · 24 h and a thickness of 30 μm The cultivar “Tochiotome” 100 g was allowed to stand. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 50%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the presence of mold.
Example 4
In the same manner as in Example 1, in a bag made of stretched polypropylene having the same size as Example 1 and 4 holes with a pore size of 50 μm and an oxygen permeation amount of 6 cc / bag · atm · 24h per 30 g of strawberries 100 g of the variety “Nyoho” was left standing. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 45%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the presence of mold.
Example 5
In the same bag as in Example 4, 100 g of the variety “Tochiotome” was allowed to stand in the same manner as in Example 1. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 45%, and after heat sealing, it was stored at 5 ° C. for 7 days to evaluate the taste and the presence of mold.
The evaluation results of Examples 1 to 5 are shown in Table 1.
[0015]
<< Comparative Example 1 >>
In a bag made of the same size and film as in Example 1, 100 g of the variety “Tochiotome” was allowed to stand as in Example 1. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 70%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the presence of mold.
<< Comparative Example 2 >>
In a bag made of the same size and film as in Example 2, 100 g of the variety “Tochiotome” was allowed to stand as in Example 2. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 20%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the presence of mold.
<< Comparative Example 3 >>
A stretched polypropylene with the same size as in Example 1 with 17 holes of 60 μm in diameter and oxygen permeation per strawberry of 25 cc / bag · atm · 24 h and a thickness of 30 μm. 100 g was filled. The carbon dioxide concentration at the time of packaging was introduced and adjusted so as to be 45%, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and the occurrence of mold.
<< Comparative Example 4 >>
The cultivar “Tochiotome” (100 g) was allowed to stand on a tray, and a cellophane-coated product was stored at 5 ° C. for 7 days to evaluate the taste and the presence of mold.
<< Comparative Example 5 >>
In a bag made of the same size and film as in Example 2, 100 g of the variety “Tochiotome” was allowed to stand as in Example 2. It was introduced and adjusted so that the carbon dioxide concentration was 10% and the oxygen concentration was 10% at the time of packaging, and after heat sealing, it was stored at 12 ° C. for 7 days to evaluate the taste and presence of mold.
<< Comparative Example 6 >>
In the same size as in Example 1, 14 bags with a hole diameter of 60 μm were provided, and the oxygen permeation per strawberry was 20 cc / bag · atm · 24 h. 100 g was left standing. It was introduced and adjusted to a carbon dioxide concentration of 40% at the time of packaging, and stored for 7 days at 12 ° C. after heat sealing to evaluate the taste and the presence of mold.
The results of Comparative Examples 1-6 are shown in Table 2.
[0016]
[Table 1]
[Table 2]
【The invention's effect】
According to the preservation method of the present invention, the strawberry can be preserved without deteriorating the taste of the strawberry and preventing the occurrence of mold.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1365599A JP4049919B2 (en) | 1999-01-21 | 1999-01-21 | How to store strawberries |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1365599A JP4049919B2 (en) | 1999-01-21 | 1999-01-21 | How to store strawberries |
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| JP2000210013A JP2000210013A (en) | 2000-08-02 |
| JP4049919B2 true JP4049919B2 (en) | 2008-02-20 |
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| CN100357161C (en) * | 2005-06-16 | 2007-12-26 | 浙江东经包装有限公司 | Freshness preserving package method for fruit non-refrigeration transport |
| JP2008173012A (en) * | 2007-01-16 | 2008-07-31 | Sumitomo Bakelite Co Ltd | Strawberry-containing package |
| JP4861940B2 (en) * | 2007-09-18 | 2012-01-25 | キユーピー株式会社 | Method for producing packaging container stuffed vegetables and discoloration prevention material |
| JP7410511B2 (en) * | 2020-02-20 | 2024-01-10 | 全国農業協同組合連合会 | Strawberry storage method and packaging |
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