JP4141606B2 - Packaging for maintaining freshness of fruits and vegetables - Google Patents
Packaging for maintaining freshness of fruits and vegetables Download PDFInfo
- Publication number
- JP4141606B2 JP4141606B2 JP33279499A JP33279499A JP4141606B2 JP 4141606 B2 JP4141606 B2 JP 4141606B2 JP 33279499 A JP33279499 A JP 33279499A JP 33279499 A JP33279499 A JP 33279499A JP 4141606 B2 JP4141606 B2 JP 4141606B2
- Authority
- JP
- Japan
- Prior art keywords
- package
- fruits
- vegetables
- biodegradable plastic
- plastic film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、青果物の鮮度保持の持続に使用され、使用後には自然環境下で分解できる包装体に関するものである。更に詳しくは生分解性プラスチックフィルムにすることで、青果物のみずみずしさを保ちつつ、使用後の包材を安全に処理できる包装体に関するものである。
【０００２】
【従来の技術】
近年ＭＡ(Modified Atomospher)効果を有する青果物用鮮度保持資材が開発され、主に流通用に使用されている。従来の多くの青果物用資材は、延伸ポリプロピレンやポリエチレンが多く、これらは主として青果物の保存中に鮮度保持する事が目的であって青果物の廃棄する割合や量を減らすことが出来ても、包装体そのものの廃棄を考えて使用されていなかった。包装体は、使用後に可燃焼却されれば良いが、プラスチックとして家庭もしくは店舗で廃棄されると土中に埋没処理された場合、長時間残存しそのため新規に埋没場所を探す必要があり、環境問題になっていた。
一方、生分解性プラスチックフィルムも鮮度保持で使用されておらず、単に皿やトレーといった形態での利用が多く、廃棄は埋没処理しても土中で数日〜数ヶ月で分解処理されて環境に優しいが、密封包装し鮮度保持できるものはなかった。さらには、青果物を包装するための機能として、酸素透過量、二酸化炭素透過量、透湿度の調整、シール性、透明性、防曇性などが必要であるがこれらを満足する生分解性プラスチックフィルムは今まで無かった。
【０００３】
青果物は収穫後も呼吸を続けていて、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下に置くと呼吸が抑制され鮮度保持化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。また、包装内の湿度が高くなりすぎると内側に水滴が付着し中身の青果物が見えにくくなったり、カビが発生したり、青果物が腐敗する要因となる危険性があり、逆に湿度が低すぎると萎れたり乾燥し好ましくない。すなわち包装内を適切な酸素濃度、炭酸ガス濃度、湿度にコントロールすることがきわめて重要である。ここで、青果物は種類や温度や切り方等により呼吸量が全く異なるためそれらに応じて包装材のガス透過量、透湿度を調節する必要がある。
通常青果物包装によく用いられる延伸ポリプロピレンやポリエチレンのような高分子フィルムをそのまま用いて青果物を密封包装すると、包装内の酸素が呼吸により消費されてしまい低酸素になりすぎ鮮度が悪くなってしまう。そのため複数のメーカーによって青果物のＭＡによる鮮度保持を目的とした微孔（孔径数百μｍ以下）や傷をつくり、その数や大きさによって酸素ガスの透過量を大きくするなどの加工を行ったフィルムが開発されている。このような方法ではいずれもフィルムの材質、厚み、微孔や傷の数、またはこれらの大きさで酸素透過量、二酸化炭素透過量、透湿度は決まってくる。すなわち、酸素透過量、二酸化炭素透過量、透湿度を独立して自由に設定することは不可能であるということを意味している。
【０００４】
【発明が解決しようとする課題】
本発明の目的は、生分解性プラスチックフィルムを使用しなからも、鮮度保持効果にすぐれた青果物用鮮度保持包装体を提供することにある。
【０００５】
【課題を解決するための手段】
本発明は、青果物を生分解性プラスチックフィルムで密封包装する包装体において、包装体内のガス濃度を大気中よりも低酸素、高二酸化炭素になるように調整が可能である青果物鮮度保持用包装体である。
好ましい実施形態としては、生分解性プラスチックフィルムに微孔、キズを設け、青果物を密封シール後の生分解性プラスチックフィルム包装体内の酸素濃度が０．２％〜１７％、包装体の重量減少率が１日当り０．１〜０．７％である前記青果物鮮度保持用包装体である。
更に好ましい実施形態としては、生分解性プラスチックフィルムがポリ乳酸であり、生分解性プラスチックフィルムに防曇性を付与し、生分解性プラスチックフィルムが単層または多層であり、青果物を包装する包装体の酸素透過量が５００〜２０００００cc/ｍ2・24hr・atm、水蒸気透過量が２５〜２５０g／ｍ2・24hrである前記青果物鮮度保持用包装体である。
【０００６】
【発明の実施の形態】
本発明に使用する生分解性プラスチックフィルムは、青果物を包装するため、その特性として透明性が良く、適度にコシが有れば特に制約はない。ポリカプロラクトン、ヒドロキシブチレート、ビニルアルコールなどを組成とする生分解性プラスチックフィルムがあるが、中でもポリ乳酸のフィルムが特に透明性と薄くても強度に優れている。ただし、青果物を包装するためには、更に青果物毎に酸素透過量、水蒸気透過量を調整し、袋内を低酸素、高二酸化炭素状態にする必要がある。
鮮度保持効果が得られるためには包装体内の酸素濃度が包装される青果物に応じて０．２〜１７％の範囲内にし、その状態が安定して保持されることが好ましい。例えば、ブロッコリーでは５〜１５％、ニンジンでは８〜１７％、大豆モヤシでは１〜１０％が好ましい。この範囲を外れると嫌気臭や酸化による変色や呼吸による退色等が発生し鮮度保持できない。包装体内のガス濃度を早く所定の範囲にするために混合ガスを封入する手段を取っても構わず、また封入後その状態で安定するようにフィルムの透過性を選択すればよい。
また包装体内に発生した水分は、総重量に対し１日当り０．１〜０．７％袋外に排出する方が好ましい。０．１％未満ではフィルムが過剰に結露し中身が見えにくくなったり、青果物に触れて軟腐の原因になり易い。重量減少が１日当り０．７％を超えると、乾燥が発生し瑞々しさを失ってしまう。シイタケもこの範囲が好ましい。
生分解性プラスチックフィルムの製造方法は、特に定めないが、インフレーション法や押出し法等が挙げられる。
防曇剤は、フィルムに練り込みでも塗布でも何ら差し支えないが、塗布するなら水滴になりにくいソルビタンモノラウレートやジグリセリンオレートが好ましい。
フィルムの層構成は、単層でも多層でも構わない。多層の場合、シール性を上げるために生分解性プラスチックフィルムの分子の重合数を少なくした低分子量ポリマーをラミネートすることが好ましい。
【０００７】
ただし、フィルム単体では酸素透過度や水蒸気透過度を調整するのが難しい場合があり、その時には微孔、キズを付け加えることで水蒸気透過度や酸素透過度を高め、青果物に合せて調整することもできる。キズはフィルムを局所的に薄く出来、その分水蒸気透過度や酸素透過度がフィルムだけの透過量よりも総合して高くなる。
【０００８】
本発明に用いるフィルムの酸素透過度は５００〜２０００００ｃｃ／ｍ2・２４ｈｒ・ａｔｍが好ましく、更には５００〜４００００ｃｃ／ｍ2・２４ｈｒ・ａｔｍが好ましい。水蒸気透過度は２５〜２５０ｇ／ｍ2・２４ｈｒが好ましい。包装される青果物に応じて、酸素濃度０．２〜１７％、重量減少率が１日当り０．１〜０．７％以内を満たすような条件で選択すればよい。。
【０００９】
微孔、キズに関しては、任意に設けることが可能だが、裂けやすい材質のフィルムを使用する場合、微孔の間隔を密にしない、またはキズを貫通させない程度に施した方が良い。さらに、微孔、キズはフィルムを白化させ見栄えを損なわない程度に設けることが好ましい。微孔、キズの加工方法については従来行われている技術が使用される。
包装体の形態は、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、生分解性のトレー、カップ等に青果物を充填し、これを横ピロー包装機で包装する形態やトレー、カップの蓋材として密封すればどんな形態でもかまわない。また、エチレン分解剤や抗菌剤を封入する形態でも良い。
【００１０】
【実施例】
《実施例１》
シール側に防曇剤としてソルビタンモノラウレートを塗布した、厚み５０μｍのポリ乳酸フィルムに孔径５０μｍの微孔を１ｍ2当り３９個均一に設けた（４０℃９０％ＲＨ水蒸気透過量：１００ｇ／ｍ2・２４ｈｒ、酸素透過量：５０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）。このフィルムから１８０ｍｍ×２５０ｍｍの袋を作成し、トマトを４００ｇ密封包装し、２５℃で保存した（袋の重量１．５ｇ）。評価結果を表１に示す。
《実施例２》
実施例１と同様のフィルムに孔径７０μｍの微孔を１ｍ2当り１６９個均一に設けた（水蒸気透過量：１０８ｇ／ｍ2・２４ｈｒ、酸素透過量：２２０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）。このフィルムから１８０ｍｍ×２５０ｍｍの袋を作成し、トマトを４００ｇ密封包装し、２５℃で保存した。評価結果を表１に示す。
【００１１】
《比較例１》
厚み３０μmのポリエチレンで１８０ｍｍ×２５０ｍｍの袋を作成し、トマトを４００ｇ詰め、密封シールしないまま２５℃で保存した。評価結果を表１に示す。
《比較例２》
厚み２５μｍの二軸延伸ポリプロピレンに孔径５０μｍの微孔を１ｍ2当り１３５個均一に設けた（水蒸気透過量：４ｇ／ｍ2・２４ｈｒ、酸素透過量：２００００ｃｃ）。このフィルムから１８０ｍｍ×２５０ｍｍの袋を作成し、トマトを４００ｇ密封包装し、２５℃で保存した。評価結果を表１に示す。
《比較例３》
実施例１と同様のフィルムに孔径５０μｍの微孔を１ｍ2当り１２個均一に設けた（水蒸気透過量：９４ｇ／ｍ2・２４ｈｒ、酸素透過量：１３７０ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）。このフィルムから１８０ｍｍ×２５０ｍｍの袋を作成し、トマトを４００ｇ密封包装し、２５℃で保存した。評価結果を表１に示す。
《比較例４》
シール側に防曇剤ソルビタンモノラウレートを塗布した厚み１０μｍのポリ乳酸フィルムに孔径５０μｍの微孔を１ｍ2当り１２個均一に設けた（水蒸気透過量：５００ｇ／ｍ2・２４ｈｒ、酸素透過量：２００００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）。このフィルムから１８０ｍｍ×２５０ｍｍの袋を作成し、トマトを４００ｇ密封包装し、２５℃で保存した。評価結果を表１に示す。
【００１２】
表中の評価方法は以下の通りである。
（１）重量減少率[％／ｄａｙ］＝（Ａ−Ｂ）／Ａ＊１００／Ｃ
包装直後の包装体重量[ｇ］＝Ａ
評価時の包装体重量[ｇ］＝Ｂ
評価時点の保存日数[ｄａｙ］＝Ｃ
（２）鮮度評価
○：良好、△：商品限界を過ぎた、×：著しい劣化
（３）包装体の分解性：包装体使用後の土中埋没処理による分解性
○：３ヶ月後には殆ど分解、×：分解されない
【００１３】
【表１】
【発明の効果】
本発明の包装体によれば、使用後の廃棄処理にも困らず、フィルムの結露を防ぎ、鮮度や見栄えの良い青果物鮮度保持用包装体を供給できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a package that is used for maintaining the freshness of fruits and vegetables and that can be decomposed in a natural environment after use. More specifically, the present invention relates to a package capable of safely processing packaging materials after use while maintaining freshness of fruits and vegetables by using a biodegradable plastic film.
[0002]
[Prior art]
In recent years, freshness-keeping materials for fruits and vegetables having an MA (Modified Atomospher) effect have been developed and are mainly used for distribution. Many conventional fruit and vegetable materials are mostly drawn polypropylene and polyethylene, which are mainly intended to maintain freshness during storage of fruits and vegetables. It was not used in consideration of the disposal of itself. The package should be combustible after use, but if it is disposed of in the soil as plastic, it will remain for a long time, so it will be necessary to search for a new burial site. It was.
On the other hand, biodegradable plastic films are not used to maintain freshness, and are often used simply in the form of dishes and trays. Even if they are buried, they are decomposed in soil for several days to several months. However, there was nothing that was sealed and kept fresh. In addition, biodegradable plastic films satisfying these requirements are necessary for packaging fruits and vegetables, such as oxygen permeation, carbon dioxide permeation, moisture permeability adjustment, sealing properties, transparency, and antifogging properties. Has never been.
[0003]
The fruits and vegetables continue to breathe after harvesting, and the oxygen concentration is lower than the atmosphere (about 21% oxygen, about 0.04% carbon dioxide). It is known to be possible.
However, if the package contains an environment with excessively low oxygen and high carbon dioxide, the fruits and vegetables will cause respiratory problems and promote deterioration. Conversely, the oxygen concentration is too high or the carbon dioxide concentration is too low. And sufficient freshness retention effect cannot be obtained. In addition, if the humidity inside the package becomes too high, water droplets may adhere to the inside, making it difficult to see the contents of the contents, causing mold, and causing the vegetables to rot. On the contrary, the humidity is too low. It is unfavorable because it witheres and dries. That is, it is extremely important to control the inside of the package to an appropriate oxygen concentration, carbon dioxide concentration, and humidity. Here, since the amount of respiration differs completely according to the kind, temperature, cutting method, etc., it is necessary to adjust the gas permeation amount and moisture permeability of a packaging material according to them.
If a vegetable film is hermetically packaged using a polymer film such as stretched polypropylene or polyethylene that is usually used for packaging of fruits and vegetables as it is, oxygen in the package is consumed by breathing, resulting in low oxygen and poor freshness. For this reason, films made by multiple manufacturers to create micropores (pore diameter of several hundred microns or less) and scratches for the purpose of maintaining the freshness of fruits and vegetables with MA, and to increase the amount of oxygen gas permeation depending on the number and size. Has been developed. In any of these methods, the amount of oxygen permeation, the amount of carbon dioxide permeation, and the water vapor transmission rate are determined by the material, thickness, number of micropores and scratches, or the size of these. That is, it means that it is impossible to independently set the oxygen transmission rate, the carbon dioxide transmission rate, and the moisture permeability independently.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a freshness-keeping package for fruits and vegetables having an excellent freshness-keeping effect even without using a biodegradable plastic film.
[0005]
[Means for Solving the Problems]
The present invention relates to a package for sealing fruits and vegetables with a biodegradable plastic film, and a package for maintaining the freshness of fruits and vegetables in which the gas concentration in the package can be adjusted to be lower oxygen and higher carbon dioxide than in the atmosphere. It is.
As a preferred embodiment, the biodegradable plastic film is provided with micropores and scratches, the oxygen concentration in the biodegradable plastic film package after hermetically sealing the fruits and vegetables is 0.2% to 17%, and the weight reduction rate of the package Is a package for maintaining freshness of fruits and vegetables at a rate of 0.1 to 0.7% per day.
In a more preferred embodiment, the biodegradable plastic film is polylactic acid, imparts antifogging properties to the biodegradable plastic film, the biodegradable plastic film is a single layer or a multilayer, and is a package for packaging fruits and vegetables. The freshness-keeping package for fruits and vegetables has an oxygen permeation rate of 500 to 200000 cc / m 2 · 24 hr · atm and a water vapor permeation rate of 25 to 250 g / m 2 · 24 hr.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The biodegradable plastic film used in the present invention is not particularly limited as long as it has good transparency and moderate stiffness because it wraps fruits and vegetables. There are biodegradable plastic films composed of polycaprolactone, hydroxybutyrate, vinyl alcohol, etc., among which the film of polylactic acid is particularly transparent and excellent in strength even when thin. However, in order to wrap the fruits and vegetables, it is necessary to adjust the oxygen permeation amount and the water vapor permeation amount for each fruit and vegetable so that the bag is in a low oxygen and high carbon dioxide state.
In order to obtain a freshness maintaining effect, it is preferable that the oxygen concentration in the package is within a range of 0.2 to 17% depending on the fruits and vegetables to be packaged, and the state is stably maintained. For example, 5 to 15% is preferable for broccoli, 8 to 17% for carrot, and 1 to 10% for soybean sprout. Outside this range, anaerobic odors, discoloration due to oxidation, fading due to breathing, etc. occur and freshness cannot be maintained. In order to quickly bring the gas concentration in the package into a predetermined range, a means for enclosing the mixed gas may be taken, and the permeability of the film may be selected so that the state is stabilized after the enclosure.
Moreover, it is preferable that the water | moisture content generate | occur | produced in the package body is discharged | emitted out of a bag 0.1 to 0.7% per day with respect to the total weight. If it is less than 0.1%, the film is excessively dewed and it becomes difficult to see the contents, or touching the fruits and vegetables tends to cause soft rot. If the weight loss exceeds 0.7% per day, drying occurs and the freshness is lost. Shiitake is also in this range.
The method for producing the biodegradable plastic film is not particularly defined, and examples thereof include an inflation method and an extrusion method.
The antifogging agent may be kneaded into the film or applied, but sorbitan monolaurate or diglycerin oleate, which is less likely to form water droplets when applied, is preferable.
The layer structure of the film may be a single layer or multiple layers. In the case of a multilayer, it is preferable to laminate a low molecular weight polymer in which the number of polymerized molecules of the biodegradable plastic film is reduced in order to improve the sealing property.
[0007]
However, it may be difficult to adjust the oxygen transmission rate and water vapor transmission rate with a single film, and at that time, by adding micropores and scratches, the water vapor transmission rate and oxygen transmission rate can be increased and adjusted according to the fruits and vegetables. it can. Scratches can locally thin the film, and the water vapor transmission rate and oxygen transmission rate are accordingly higher than the transmission amount of the film alone.
[0008]
The oxygen permeability of the film used in the present invention is preferably 500 to 200000 cc / m 2 · 24 hr · atm, more preferably 500 to 40000 cc / m 2 · 24 hr · atm. The water vapor permeability is preferably 25 to 250 g / m 2 · 24 hr. Depending on the fruits and vegetables to be packaged, the oxygen concentration may be 0.2 to 17% and the weight reduction rate may be selected within a range of 0.1 to 0.7% per day. .
[0009]
Although micropores and scratches can be provided arbitrarily, when a film of a material that is easily torn is used, it is better not to make the gaps between the micropores close or to penetrate the scratches. Furthermore, it is preferable to provide micropores and scratches to such an extent that the film is whitened and the appearance is not impaired. Conventional techniques are used for the method of processing micropores and scratches.
Even if the package is in the form of a four-sided seal bag or gusset bag, there is no problem, and further, biodegradable trays, cups, etc. are filled with fruits and vegetables, and this is packaged with a horizontal pillow packaging machine. Any form can be used as long as it is sealed as a lid or a lid for a cup or tray. Moreover, the form which encloses an ethylene decomposition agent and an antibacterial agent may be sufficient.
[0010]
【Example】
Example 1
39 micropores with a pore diameter of 50 μm were uniformly provided per 1 m 2 on a 50 μm thick polylactic acid film coated with sorbitan monolaurate as an antifogging agent on the seal side (40 ° C. 90% RH water vapor transmission rate: 100 g / m 2 · 24 hr, oxygen transmission rate: 5000 cc / m 2 · 24 hr · atm). A 180 mm × 250 mm bag was prepared from this film, and 400 g of tomato was sealed and stored at 25 ° C. (bag weight 1.5 g). The evaluation results are shown in Table 1.
Example 2
In the same film as in Example 1, 169 fine pores with a pore diameter of 70 μm were uniformly provided per 1 m 2 (water vapor transmission rate: 108 g / m 2 · 24 hr, oxygen transmission rate: 22000 cc / m 2 · 24 hr · atm). A 180 mm × 250 mm bag was made from this film, and 400 g of tomato was sealed and stored at 25 ° C. The evaluation results are shown in Table 1.
[0011]
<< Comparative Example 1 >>
A bag of 180 mm × 250 mm was made with polyethylene having a thickness of 30 μm, and 400 g of tomato was packed and stored at 25 ° C. without being hermetically sealed. The evaluation results are shown in Table 1.
<< Comparative Example 2 >>
Fine pores with a pore diameter of 50μm biaxially oriented polypropylene having a thickness of 25μm was provided 1 m 2 per 135 pieces uniform (water vapor permeability of: 4g / m 2 · 24hr, oxygen permeability: 20000cc). A 180 mm × 250 mm bag was made from this film, and 400 g of tomato was sealed and stored at 25 ° C. The evaluation results are shown in Table 1.
<< Comparative Example 3 >>
Twelve fine pores with a pore diameter of 50 μm were uniformly provided per 1 m 2 on the same film as in Example 1 (water vapor transmission rate: 94 g / m 2 · 24 hr, oxygen transmission rate: 1370 cc / m 2 · 24 hr · atm). A 180 mm × 250 mm bag was made from this film, and 400 g of tomato was sealed and stored at 25 ° C. The evaluation results are shown in Table 1.
<< Comparative Example 4 >>
12 micropores with a pore size of 50 μm were uniformly provided per 1 m 2 on a 10 μm-thick polylactic acid film coated with the anti-fogging agent sorbitan monolaurate on the seal side (water vapor transmission rate: 500 g / m 2 · 24 hr, oxygen transmission rate) : 20000 cc / m 2 · 24 hr · atm). A 180 mm × 250 mm bag was made from this film, and 400 g of tomato was sealed and stored at 25 ° C. The evaluation results are shown in Table 1.
[0012]
The evaluation methods in the table are as follows.
(1) Weight reduction rate [% / day] = (A−B) / A * 100 / C
Package weight immediately after packaging [g] = A
Package weight [g] at evaluation time = B
Storage days at the time of evaluation [day] = C
(2) Evaluation of freshness ○: Good, Δ: Exceeded product limit, X: Significant deterioration (3) Degradability of package: Degradability by burial treatment after use of package ○: Almost decomposed after 3 months , X: not decomposed [0013]
[Table 1]
【The invention's effect】
According to the packaging body of the present invention, it is possible to supply a packaging body for maintaining freshness of fruits and vegetables with good freshness and appearance, preventing condensation of the film without being troubled by disposal treatment after use.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33279499A JP4141606B2 (en) | 1999-11-24 | 1999-11-24 | Packaging for maintaining freshness of fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33279499A JP4141606B2 (en) | 1999-11-24 | 1999-11-24 | Packaging for maintaining freshness of fruits and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001149004A JP2001149004A (en) | 2001-06-05 |
| JP4141606B2 true JP4141606B2 (en) | 2008-08-27 |
Family
ID=18258886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33279499A Expired - Fee Related JP4141606B2 (en) | 1999-11-24 | 1999-11-24 | Packaging for maintaining freshness of fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4141606B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003081354A (en) * | 2001-09-10 | 2003-03-19 | Unitika Ltd | Film for packaging fruit and vegetable |
| KR20030082517A (en) * | 2003-10-04 | 2003-10-22 | 임수언 | Due to addition of Kitoshan, Tangle, improvement tastes of Kimchi and the method for preserve long term. |
| KR101030231B1 (en) * | 2010-10-06 | 2011-04-22 | 주식회사 폴리사이언텍 | Low carbon environment-friendly polylactic acid freshness-keeping film |
| JP6439275B2 (en) * | 2014-05-26 | 2018-12-19 | 住友ベークライト株式会社 | Fruit and vegetable freshness-maintaining packaging bag, package containing fruits and vegetables using the same, and method for maintaining freshness of fruits and vegetables |
-
1999
- 1999-11-24 JP JP33279499A patent/JP4141606B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001149004A (en) | 2001-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3230853B2 (en) | Fruit and Vegetable Freshness Packaging Film | |
| JP2006325599A (en) | Method for preserving yam dioscoreacea, and method for producing freshness-retaining packaging body | |
| JP4141606B2 (en) | Packaging for maintaining freshness of fruits and vegetables | |
| JPH03977B2 (en) | ||
| JPH05153907A (en) | Mushroom-containing package | |
| JPH0698675A (en) | Package for mushroom | |
| JP3117556B2 (en) | Edamame package | |
| JP3154440B2 (en) | Package containing sliced cabbage | |
| JP3117558B2 (en) | Broccoli package | |
| JP2002037347A (en) | Freshness keeping package for shimeji mushroom | |
| JP3154445B2 (en) | Shredded cucumber package | |
| JP3154447B2 (en) | Shredded carrot package | |
| JP3154443B2 (en) | Package with sliced onion | |
| JP3117559B2 (en) | Package containing Moroheiya | |
| JP3154441B2 (en) | Banana package | |
| JP3154442B2 (en) | Package with sliced green onion | |
| JP3264829B2 (en) | Cucumber package and its storage method | |
| JP3797794B2 (en) | Apple freshness preservation package | |
| JP3117546B2 (en) | Mushroom package | |
| JP2001169722A (en) | Package for retaining vegetable and fruit freshness | |
| JP3117557B2 (en) | Packaging with spinach | |
| JPH10101147A (en) | Package of okra and preservation method thereof | |
| JP2021103948A (en) | Potato freshness keeping packaging container, potato package, potato freshness keeping method, and mold growth prevention method | |
| JPH05153906A (en) | Cut lettuce-containing package | |
| JP3117555B2 (en) | Sweet corn package |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060614 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070112 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080122 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080319 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080415 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080514 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080610 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080611 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110620 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110620 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120620 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130620 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130620 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140620 Year of fee payment: 6 |
|
| LAPS | Cancellation because of no payment of annual fees |