JP4515954B2 - Fruit and vegetables preservation sheet, fruit and vegetables preservation article using the sheet, and fruit and vegetables preservation method using the sheet - Google Patents

Description

  The present invention relates to a vegetable storage sheet suitable for storing vegetables and fruits in a refrigerator for home use or business use, a fruit storage product using the storage sheet, and the storage sheet. It relates to a method for preserving used fruits and vegetables.

  To maintain the freshness of vegetables such as lettuce, spinach, cabbage, cucumber, and fruits and vegetables that contain a relatively large amount of water, such as fruits such as strawberries and peaches, store them in a low temperature to suppress respiratory action. In addition, it is necessary to suppress the evaporation of moisture. When the water content of these vegetables and fruits evaporates, not only the freshness of the vegetables and fruits decreases and the flavor and texture deteriorate, but also nutrients such as vitamin C decrease.

  The vegetable storage room of the household refrigerator used to prevent the drying of vegetables and fruits is set to an internal temperature of about 0 to 10 ° C so that the respiratory action can be suppressed, and the humidity in the internal storage is further reduced. The structure can be suppressed to some extent. However, since the vegetable storage room of a household refrigerator is opened frequently, the temperature inside the cabinet rises every time it opens, and the moisture inside the cabinet is released outside the refrigerator each time it opens, reducing the humidity inside the cabinet. It's easy to do. Therefore, if vegetables and fruits are stored for more than 3 days or more than 1 week or even more than 10 days, the water evaporates and dries, the appearance of wrinkles or discoloration decreases the freshness and nutrients such as vitamin C. Also decreases.

  Moreover, the preservation | save bag for storing fruit and vegetables in a domestic vegetable storage room is also marketed. This storage bag is formed of a resin film such as polyethylene, and a sealing means such as a resin fastener is provided in the opening. If vegetables and fruits are put in a storage bag and the opening is sealed and stored in a vegetable storage room, moisture evaporated from the vegetables and fruits can be enclosed in the storage bag, so that drying of the vegetables and fruits can be suppressed.

  However, if vegetables and fruits are stored in a storage bag made of resin film, the water evaporated from the vegetables and fruits will condense on the inner surface of the storage bag, and water drops will adhere to the storage bag. It is easy to come into direct contact with vegetables and fruits through the inner surface. When moisture touches vegetables and fruits, the surface of the vegetables and fruits changes in quality and discolors, and various bacteria easily propagate in the areas where moisture adheres, causing rot.

  Patent Literature 1 below discloses a fruit and vegetable freshness-keeping packaging bag. In this packaging bag, fine holes having a pore diameter of 20 to 100 μm and fine holes having a pore diameter of 100 to 700 μm are formed in a bag made of a polymer film. An object of the present invention is to prevent a decline in freshness by setting the respiratory action of fruits and vegetables to an appropriate state in a state where the fruits and vegetables are enclosed in a packaging bag in the distribution process.

Next, Patent Document 2 discloses a drip absorbent mat in which a porous resin film having fine pores is laminated on an absorbent sheet body formed of airlaid pulp. This drip-absorbing mat is used under the food that produces blood (drip) such as meat and fish, absorbs the drip, and prevents the food from discoloring at the part in contact with the mat. The purpose is that.
JP 2004-242521A JP 2002-302182 A

  The packaging bag described in Patent Document 1 is for optimizing the respiratory action of vegetables and the like when storing and transporting fruits and vegetables at room temperature in the distribution process. Is not supposed to be stored at low temperatures. Even if vegetables or the like are stored in the packaging bag and stored in the refrigerator, the moisture attached to the inner surface of the bag is in direct contact with the vegetables and is likely to be altered or spoiled.

  The one described in Patent Document 2 effectively absorbs drip from meat, fish, etc. so that the drip after absorption does not touch meat, fish, etc. Is not intended to be stored in the vegetable storage room of the refrigerator.

  The present invention solves the above-mentioned conventional problems, and can be used for storing fruits and vegetables that can suppress evaporation of moisture and prevent deterioration and spoilage due to adhesion of moisture when storing vegetables and fruits at low temperatures. It is an object of the present invention to provide a sheet, a fruit and vegetable storage article using the sheet, and a fruit and vegetable storage method using the sheet.

  The fruit and vegetable storage sheet of the first aspect of the present invention has a liquid absorption layer and a resin film layer provided on a contact surface with vegetables or fruits that are stored objects, and the contact surfaces are stored objects. In such a state, it is stored in a storage bag together with the object to be stored and stored in a refrigerator for use.

  When the preservation sheet of the present invention is placed in a preservation bag together with vegetables and fruits that are to be preserved and stored at a low temperature, the preservation bag can prevent the drying of the vegetables and fruits, and also evaporates from the vegetables and fruits. Thus, moisture that condenses on the inner surface of the storage bag and travels along the inner surface of the storage bag can be retained by the liquid absorbing layer. Therefore, it becomes possible to suppress the deterioration, discoloration, and the promotion of decay due to the adhesion of moisture to vegetables and fruits.

  The sheet for preserving fruits and vegetables according to the second aspect of the present invention has a liquid absorption layer and a resin film layer provided on a contact surface with vegetables or fruits to be preserved. The separation part that can be separated into two is formed so as to penetrate both the liquid absorption layer and the resin film layer, and is wound or folded in a roll shape and stored in the package.

  Since the above storage sheet is rolled or folded and stored in the package, when the user needs it, the storage sheet is separated at the separation part and stored in the storage bag together with vegetables and fruits. Can be stored and used.

  In the first and second inventions, the liquid absorption layer preferably contains 70% by mass or more of fibers having an official moisture content of 1.0% or less.

  If the liquid absorption layer is mainly composed of fibers with an official moisture content of 1.0% or less, the liquid absorption layer will not draw a large amount of water vapor (vaporized water) evaporated from vegetables and fruits in the storage bag. The presence of the liquid-absorbing layer can prevent the humidity in the storage bag from excessively decreasing, and can prevent the drying of vegetables and fruits for a long period of time.

  Accordingly, a preferred fruit and vegetable storage sheet of the third aspect of the present invention has a liquid absorption layer and a resin film layer provided on a contact surface with a vegetable or fruit that is an object to be stored. It contains 70% by mass or more of fibers having an official moisture content of 1.0% or less.

  Also in the second and third aspects of the present invention, the abutting surface is directed to vegetables or fruits to be stored, and stored in a storage bag together with the stored objects and stored in a refrigerator. It is what is done.

  In each of the above inventions, it is preferable that the resin film layer has a large number of liquid permeable holes penetrating from the contact surface toward the liquid absorbing layer.

  When the liquid permeation hole is formed in the resin film layer, moisture that is condensed on the surface of vegetables and fruits and transmitted through the surface can be drawn into the liquid absorption layer and absorbed. Therefore, it is possible to prevent moisture from remaining at the contact portion between the fruits and vegetables and the storage sheet.

  The fruit and vegetable storage article of the present invention is characterized in that the fruit and vegetable storage sheet described above is combined with a synthetic resin fruit and vegetable storage bag.

  Next, the method for preserving vegetables or fruits according to the present invention uses a preserving sheet having a liquid absorbing layer and a resin film layer provided on a contact surface with vegetables or fruits to be preserved. With the contact surface of the sheet for use facing the object to be stored, the object to be stored and the sheet for storage are stored in a storage bag made of synthetic resin and having a sealing means, and the internal temperature is 0 to 0. It is characterized by being stored in a refrigerator set at 10 ° C.

  Also in the above storage method, it is preferable that the resin film layer is formed with a large number of liquid permeable holes penetrating from the contact surface toward the liquid absorbing layer, and the liquid absorbing layer has an official moisture content. Is preferably 70% by mass or more of 1.0% or less of fibers.

  Moreover, in the said preservation | save method, after giving a water | moisture content to the said liquid absorption layer, you may store in a preservation | save bag.

  If moisture is given to the liquid absorption layer, it becomes possible to supply moisture from the liquid absorption layer into the storage bag when storing vegetables that absorb moisture and maintain freshness, such as spinach. It helps to keep the freshness of vegetables.

  In this invention, when preserve | saving the vegetables and fruits which are to-be-stored objects at low temperature, drying can be prevented and a freshness can be maintained for a long time. In addition, it is possible to prevent moisture from directly adhering to the vegetables and fruits that are to be preserved, and to prevent the preserved articles from being altered and discolored, and further to prevent spoilage.

  FIG. 1 is a perspective view showing the overall structure of a first embodiment of a fruit and vegetable storage product 1 used when storing fruits and vegetables such as vegetables and fruits in a refrigerator, and FIG. 3 is an enlarged cross-sectional view of the fruit and vegetable storage sheet 13, FIG. 4 is a plan view showing the fruit and vegetable storage bag 20 flat, and FIG. 5 is an explanatory view for explaining a method for storing fruit and vegetables. It is.

  The fruit and vegetable preservation article 1 shown in FIG. 1 is a combination of a first package 2 and a second package 3. Both the first package 2 and the second package 3 are packaging boxes made of cardboard. The roll body 10 around which the fruit and vegetable preservation sheet 13 shown in FIG. 2 is wound is accommodated inside the first packaging body 2, and the fruit and vegetables preservation bag 20 shown in FIG. 4 is contained inside the second packaging body 3. Is stored.

  The first packaging body 2 and the second packaging body 3 may be formed as an integral box, or may be individually manufactured packaging boxes that are integrated by bonding or the like. Also good. Or the 1st packaging body 2 and the 2nd packaging body 3 are independent, and the 1st packaging body 2 and the 2nd packaging body 3 are arranged and sold in a shop as a set. It may be.

  The said fruit and vegetables preservation | save sheet | seat 13 is accommodated and used in the said fruit and vegetables preservation | save bag 20 with vegetables and fruits. Therefore, the sales form in which the first packaging body 2 and the second packaging body 3 are sold as a set and the sales form in which only the first packaging body 2 is sold alone are used in combination. May be selected at the time of purchase.

  The first package 2 is a hexahedron having a hollow inside, and has a bottom surface 2a, a ceiling surface 2b, a front surface 2c, a back surface 2d, and left and right end surfaces 2e, 2f. A perforation 2g is formed from the ceiling surface 2b to the front surface 2c, and a crease 2h is formed on the ceiling surface 2b. By cutting the cardboard constituting the packaging box at the perforation 2g, the lid body 4 is separated, and the lid body 4 can be opened and closed with the fold portion 2h as a hinge.

  A roll body 10 shown in FIG. 2 is accommodated inside the first package 2. The roll body 10 is obtained by winding a belt-like sheet 11. The strip-shaped sheet 11 is formed with a separation portion 12 at a certain distance in the longitudinal direction. The separation portion 12 is a perforation formed by a short cut line penetrating the sheet 11 at an interval, and the perforation is formed across the sheet 11. With the lid 4 of the first package 2 open, the strip-shaped sheet 11 is pulled out from the inside of the first package 2 and separated at the separation portion 12 to separate individual fruit and vegetable preservation sheets 13. Can be taken out. Each fruit and vegetable storage sheet 13 is, for example, 180 mm × 210 mm, but is not limited to this size.

  As shown in the enlarged sectional view of FIG. 3, the fruit and vegetable storage sheet 13 includes a liquid absorption layer 14 and a resin film layer 15 laminated on only one surface of the liquid absorption layer 14. In the roll body 10 shown in FIG. 2, the resin film layer 15 is wound in a state directed to the inner peripheral side.

  The liquid absorption layer 14 absorbs moisture that condenses on the inner surface of the fruit and vegetables storage bag 20 and travels along the inner surface of the bag, and the liquid absorption layer 14 is a nonwoven fabric. As the fibers constituting the nonwoven fabric, natural fibers such as pulp fibers and regenerated cellulose fibers such as rayon fibers can be used, and the liquid absorbing layer 14 is made of paper composed of pulp fibers instead of the nonwoven fabric. It is also possible to configure.

The liquid absorption layer 14 can absorb and retain moisture transmitted through the inner surface of the fruit and vegetables storage bag 20, and does not absorb water vapor (vaporized water) in the fruit and vegetable storage bag 20 excessively, so that the humidity in the bag is relatively high. It must be kept in a state. Therefore, when the liquid absorption layer 14 is formed of natural fibers, rayon fibers, or the like, the basis weight is preferably as thin as about 5 to 100 g / m ² , and more preferably 10 to 50 g / m ² .

Or it is preferable that the liquid absorption layer 14 is formed only with the fiber whose official moisture content is 1.0% or less. Or it is preferable that 70 mass% or more of fibers having an official moisture content of 1.0% or less are contained, and the remaining less than 30 mass% is formed of natural fibers or regenerated cellulose fibers. In a fiber structure such as a non-woven fabric, the characteristics of fibers contained in 30% by mass or more are reflected as the characteristics of the fiber structure. Therefore, if the content of natural fibers or regenerated cellulose fibers is less than 30%, the liquid absorption layer 14 has a characteristic moisture content of approximately 1.0% or less. In this case, since the liquid absorption layer 14 becomes difficult to adsorb the water vapor in the fruit and vegetables storage bag 20, the basis weight of the liquid absorption layer 14 is not particularly limited, but the moisture transmitted through the inner surface of the fruit and vegetables storage bag 20 can be absorbed and retained. Therefore, the basis weight is preferably 5 g / m ² or more. The upper limit is not particularly limited, but is about 100 g / m ² . Moreover, the thickness of the liquid absorption layer 14 is about 0.3-1.8 mm.

  The official moisture content is determined by JISL-1030, and this official moisture content is the amount of moisture adhering to the fibers when the moisture in the air adheres to the fibers in an environment where the relative humidity is 65% at 20 ° C. It is almost equivalent to the ratio to the absolute mass of the fiber. The official moisture content is 8.5% cotton, 11% rayon, 12% hemp, 4.5% nylon, 2.0% acrylic, 1% polyurethane, 0.4% polyester, polyethylene 0%, polypropylene 0%, polyvinyl chloride 0%, vinylidene 0%.

  Therefore, the liquid absorption layer 14 is formed only of hydrophobic synthetic resin fibers such as polyester fiber, polypropylene fiber, polyethylene fiber, polyester-polyethylene composite synthetic fiber, polypropylene-polyethylene composite synthetic fiber, or the synthetic resin fiber. It is preferable that 70 mass% or more is included. Further, as these synthetic resin fibers, those in which a hydrophilic treatment agent such as a surfactant is coated on the surface or those in which a hydrophilic treatment agent is kneaded are preferably used. Thus, the liquid absorption layer 14 is formed with a nonwoven fabric formed only of a fiber having an official moisture content of 1.0% or less, preferably a synthetic resin fiber having an official moisture content of 0%, or the synthetic resin fiber has a mass of 70%. When the liquid absorbing layer 14 is formed of a nonwoven fabric contained in an amount of not less than 50%, moisture in the bag 20 for storing fruits and vegetables can be prevented from decreasing and the moisture in the bag can be prevented from decreasing. It can be held between the fibers in the nonwoven fabric, and moisture can be prevented from directly touching the surface of vegetables and fruits.

  When the nonwoven fabric forming the liquid absorbing layer 14 is formed of synthetic resin fibers, the nonwoven fabric is an air-through nonwoven fabric in which fibers are fusion-bonded with hot air. For example, the core portion is polyester and the sheath portion is polyethylene. A core-sheath type composite synthetic fiber is used. In addition, other forms such as a spunbonded nonwoven fabric, a meltblown nonwoven fabric, and a pointbonded nonwoven fabric can be used.

  The resin film layer 15 is stacked on the liquid absorption layer 14 and bonded to the liquid absorption layer 14 via a hot-melt adhesive. Alternatively, the resin film layer 15 may be partly heat-sealed and integrated with the liquid absorption layer 14. The sheet 13 for storing fruits and vegetables is used as a contact surface where the surface on which the resin film layer 15 is formed directly touches vegetables and fruits.

  The resin film layer 15 has a large number of liquid-permeable holes 15a. The liquid permeable hole 15a is formed by a so-called perforation method in which a resin film is heated and softened, and a portion corresponding to the hole is sucked and opened with air. The width gradually decreases toward the absorption layer 14, and the peripheral wall 15 b surrounding the liquid permeation hole 15 a protrudes toward the liquid absorption layer 14. Since the opening area of the liquid permeation hole 15a is gradually narrowed toward the liquid absorption layer 14, it is easy to prevent moisture retained in the liquid absorption layer 14 from seeping out to the surface of the resin film layer 15. . For example, the opening diameter of the liquid permeable hole 15a (the opening diameter on the surface where the peripheral wall 15b does not protrude) is 0.5 mm, and the opening area ratio is 80%.

  This fruit and vegetable storage sheet 13 absorbs the moisture transmitted through the inner surface of the fruit and vegetable storage bag 20 at the back surface opposite to the resin film layer 15 and the end surface of the sheet, and the moisture transmitted through the inner surface is applied to the surface of vegetables and fruits. Used to prevent direct adhesion. And the resin film layer 15 exhibits the function which isolate | separates the water | moisture content absorbed by the liquid absorption layer 14 from vegetables and fruits. Therefore, the resin film layer 15 is not necessarily required to have a large opening area ratio of the liquid permeation holes 15a. For example, the opening area ratio may be 50% or less. 15a is not open at all, and may be processed to be uneven so as to reduce the contact area with vegetables and fruits.

  However, if the liquid permeable holes 15a are formed in the resin film layer 15, the moisture condensed on the surface of the vegetables and fruits flows along the surfaces of the vegetables and fruits and flows into the fruits and vegetables storage sheet 13, and this moisture Can be absorbed by the liquid absorption layer 14, and it becomes easier to prevent moisture from remaining on the surface of vegetables and fruits.

  The second package 3 shown in FIG. 1 is an openable / closable box that can open the ceiling surface 3a, for example, and the fruit and vegetables storage bag 20 shown in FIG. 4 is folded in the second package 3. It is stored.

  The fruit and vegetables storage bag 20 is formed of a polyethylene resin film (resin sheet). In a state where two rectangular resin films are stacked, the resin film is heat-sealed along the bottom side 21a and the side sides 21b and 21b to form the seal line 22. An opening 23 is formed on the upper side, and the resin film is not fused in the opening 23. However, the opening 23 is provided with a resin fastener 24 serving as a sealing means. The resin fastener 24 has a male fastener having a single protrusion on one inner surface of the resin film facing the resin fastener 24 and a female fastener having a single recess on the other inner surface. And the female fastener are fitted together so that the inside of the bag can be sealed.

  The size of the fruit and vegetable storage bag 20 in this embodiment is 270 mm × 280 mm when in a flat state as shown in FIG. As described above, when the size of the fruit and vegetable storage sheet 13 is 180 mm × 210 mm, the ratio of the area of the fruit and vegetable storage sheet to the area of the inner surface of the fruit and vegetable storage bag 20 is 25%. In the present invention, this ratio is preferably 15% or more. Within this range, when the vegetable storage sheet 13 is laid under the vegetables or fruits to be stored and stored in the vegetable storage bag 20, the bottom surface of the storage product is the fruit storage bag 20. The area directly touching the inner surface of the can be minimized. The upper limit is 100%, but the ratio is preferably 70% or less, more preferably 50% or less in order to facilitate the insertion of the fruit and vegetable storage sheet 13 into the fruit and vegetable storage bag 20. .

  Next, a storage method using the fruit and vegetable storage sheet 13 and the fruit and vegetable storage bag 20 will be described. FIG. 5 is an explanatory diagram showing an example of a storage method.

  FIG. 5 shows a case where the storage object 30 is lettuce or cabbage. However, the storage object 30 may be other fruits and vegetables, and is suitable for those that contain a lot of moisture and that easily evaporate. For example, the objects to be preserved are vegetables such as spinach and cucumber, and fruits such as strawberry and peach.

  The fruit and vegetables preservation bag 20 is taken out from the second package 3 shown in FIG. Further, the lid 4 of the first package 2 is opened, the roll-shaped sheet 11 is pulled out from the inside, cut at the separation unit 12, and the rectangular fruit and vegetables storage sheet 13 is taken out.

  As shown in FIG. 5, the resin fastener 24 of the fruit and vegetable storage bag 20 is disengaged to open the opening 23, and the fruit and vegetable storage sheet 13 is placed on the bottom of the bag (the portion directed toward the direction of gravity during storage). And the object 30 to be stored is placed on the floor. At this time, the fruit storage sheet 13 is laid so that the liquid absorption layer 14 faces the inner surface of the fruit storage bag 20 and the resin film layer 15 faces the storage object 30. And the resin fastener 24 is closed, the opening part 23 is sealed, and it preserve | saves in the low temperature environment of 0-10 degreeC or 4-8 degreeC. For home use, store in the vegetable storage room of the refrigerator.

  Under the above-mentioned low temperature, respiration of the preserved object 30 that is a vegetable or a fruit is suppressed to a state close to so-called asphyxia, and the freshness can be maintained longer than when stored at room temperature. Further, since the storage object 30 is sealed in the fruit and vegetables storage bag 20, water vapor evaporated from the storage object 30 (vaporized water) does not escape to the outside, and the humidity in the bag is almost 100%. Since it can be kept in a high state, drying of the object to be stored 30 can be prevented, and a fresh state in which moisture is retained can be maintained for a long time.

  The water vapor in the bag 20 for storing fruits and vegetables may condense on the inner surface of the bag to form water droplets, and the water droplets may collect and the moisture may be transferred to the inner surface of the bag and flow downward. Since the liquid-absorbing layer 14 faces the inner surface of the bag, the moisture is absorbed and held in the liquid-absorbing layer 14 from the end and back of the fruit-and-fruits storing sheet 13. Further, when water droplets condensed on the surface of the object to be preserved 30 descend along the surface of the object to be preserved 30, the moisture permeates the liquid through the resin film layer 15 at the contact portion between the object to be preserved 30 and the fruit and vegetables preservation sheet 13. It passes through the holes 15a and is absorbed by the liquid absorbing layer 14.

  Therefore, it is possible to prevent moisture from adhering directly to the surface of the object 30 to be stored (particularly the surface of the portion directed downward), and to prevent the surface of the object 30 from being altered and discolored. Proliferation of various bacteria due to adhesion can be suppressed.

  Further, in the above storage method, moisture may be given to the liquid absorption layer 14 and then stored in the storage bag 20. For example, green leafy vegetables having many leaves such as spinach have the property of absorbing freshness and maintaining freshness even at low temperatures. When such a vegetable is stored, if moisture is given to the liquid absorption layer 14 in advance, the vaporized water can be supplied from the liquid absorption layer 14 into the storage bag 20, and the freshness of the vegetable can be maintained for a longer time. It becomes like this.

FIG. 6 is a sectional view showing a second embodiment of the present invention.
In this embodiment, the first packaging body 102 is a hexahedron formed of cardboard, and the upper surface is a lid body 104. A latching piece 106 is formed at the front portion of the lid 104, and the latching piece 106 is latched inside the front surface 107. And the upper part of the 1st package 102 can be open | released by rotating the cover body 104 toward upper direction by using the junction part 105 with the back surface 108 as a hinge.

  Inside the first package 102, the belt-like sheets 11 shown in FIG. 2 are stacked and stored in a state of being alternately folded with the separation portion 12 as a boundary. Also in the first package 102, the individual fruit and vegetable storage sheets 13 can be taken out by opening the lid 104, pulling out the belt-like sheet 11 to the outside, and separating it by the separation unit 12.

(1) Fruit and vegetable storage sheet The size is 210 mm × 180 mm, and the liquid absorbing layer 14 is an a-through formed of a core-sheath type synthetic resin fiber (official moisture content is 0%) having a polyester core and a polyethylene sheath. A non-woven fabric having a basis weight of 30 g / m ² and a thickness of 0.8 mm under no load was used. The resin film layer 15 is a polyethylene resin film having a basis weight of 24 g / m ² , an opening diameter on the surface opposite to the liquid absorbing layer 14 of the liquid permeation hole 15a is 0.5 mm, and an opening area ratio is 80%. I used something. The liquid absorption layer 14 and the resin film layer 15 were adhered by spray coating a hot melt adhesive. The coating amount of the hot melt adhesive was set to 3.0 g / m ² .

(2) Fruit and vegetable storage bag A bag made of a polyethylene resin film having a dimension of 270 × 280 mm in a flat state as shown in FIG. 4 was used.

(3) Storage test 1
In Example 1, a fruit and vegetable preservation sheet was laid inside the fruit and vegetable preservation bag, and lettuce was housed therein. As Comparative Example 1, a sheet for storing lettuce was used without using a sheet for storing fruits and vegetables. In Example 1 and Comparative Example 1, lettuce harvested simultaneously in the same production area was used.

  Example 1 and Comparative Example 1 were stored in a vegetable storage room (6 ° C. setting) of a refrigerator and stored for 14 days. The vegetable storage room was opened 5 times daily and the opening time was 1 minute each.

(Observation results)
In Example 1, the freshness did not drop even after 7 days, and the leaves were fresh and crisp. After 14 days, one of the leaves turned a little brown, but the other leaves remained fresh and crisp.

  In Comparative Example 1, the leaves became fresh after 7 days, and the freshness disappeared, and a part of the surface turned brown. After 14 days, mold appeared on the surface and turned red, and raw eating of the surface portion became impossible.

(3) Storage test 2
As preservation test 2, two cucumbers harvested at the same place at the same time were packaged and stored in a refrigerator.

  Example 2 was packaged using a fruit and vegetable storage sheet and a fruit and vegetable storage bag in the same manner as in Example 1. In Comparative Example 2-1, in the same manner as Comparative Example 1, the fruit and vegetable preservation sheet was not used, and the cucumbers to be preserved were directly stored in the fruit and vegetable preservation bag.

As Comparative Example 2-2, paper having the same dimensions as the fruits and vegetables storage sheet of the example and formed only of pulp (weighing 40 g / m ² ) was used instead of the fruits and vegetables storage sheet.

  The packages of Example 1, Comparative Example 2-1, and Comparative Example 2-2 were stored in the vegetable storage room of the refrigerator for 13 days in the same manner as in preservation test 1. The vegetable storage room was opened 5 times daily and the opening time was 1 minute each.

(Observation results)
In Example 2, almost no wrinkles were generated on the surface even after 8 days had passed (no wilting) and almost no discoloration occurred. Almost no wrinkles occurred even after 13 days. The surface remained fresh green and almost no discoloration was observed.

  In Comparative Example 2-1, wrinkles were generated on the surface after 8 days, and the surface was slightly browned. After 13 days, wrinkles and discoloration increased.

  In Comparative Example 2-2, the pulp paper absorbs the cucumber moisture, and after 8 days, the surface is wrinkled and wilted, and the pulp paper moisture is in direct contact with the cucumber so that the surface is brown. Changed. After 13 days, wrinkles and brown discoloration further increased.

(3) Storage test 3
Two cucumbers identical to the preservation test 2 were used as the objects to be preserved. As Comparative Example 3, a polyethylene bag having a large number of holes was used, and two cucumbers were stored in the polyethylene bag. Five examples and one comparative example were prepared and stored in the vegetable storage room of the refrigerator for 16 days in the same manner as described above. The vegetable storage room was opened 5 times daily and the opening time was 1 minute each.

  Ten cucumbers were crushed before storage, and the content of vitamin C was measured. As a measuring method, a “high performance liquid chromatographic method” was adopted. Further, 10 cucumbers of Example and Comparative Example 3 after 16 days from storage were pulverized, and the content of vitamin C was measured in the same manner.

  Before storage, the content of vitamin C was 11.9 mg per 100 g. After storage, it was 3.3 mg in the example and 1.5 mg in the comparative example 3.

The perspective view which shows the 1st Embodiment of this invention and shows the whole fruit and vegetables preservation article, The perspective view which shows the roll body by which the sheet | seat for fruit and vegetables preservation | save was wound, An enlarged cross-sectional view of a sheet for storing fruits and vegetables, Top view of the fruit and vegetable storage bag, Sectional drawing which shows the state in which the sheet | seat for fruit and vegetables preservation | save and the thing to be preserve | saved are accommodated in the bag for fruit and vegetables preservation, Sectional drawing which shows the 2nd Embodiment of this invention and shows a 1st package body,

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Fruit and vegetables preservation goods 2 1st package 3 Second package 4 Lid 10 Roll body 11 Strip-like sheet 12 Separation part 13 Fruit and vegetables preservation sheet 14 Liquid absorption layer 15 Resin film layer 15a Liquid permeation hole 20 Fruit and vegetables preservation Bag 24 Resin fastener

Claims (6)

A vegetable storage bag formed of a synthetic resin and having a sealing means;
Includes a liquid-absorbent layer moisture regain contains 1.0% or less of the fibers 70 mass% or more, and a resin film layer that is provided on the contact surface of the vegetables or fruits is preservation object, the object storage vegetables and fruits stored goods, characterized in that it consists of a fruit and vegetable storage sheet used is stored is accommodated in the storage bag with goods in the refrigerator. Is formed in a band shape, the separation unit can be separated for each predetermined area, the liquid absorbent layer and both are formed through the resin film layer, it is housed in the packaging body rolled or folded and The fruits and vegetables preservation article of Claim 1 characterized by the above-mentioned . The fruit and vegetable preservation article according to claim 1 or 2 , wherein the resin film layer has a large number of liquid permeable holes penetrating from the contact surface toward the liquid absorbing layer. Using a storage sheet having a liquid absorption layer containing 70% by mass or more of fibers having an official moisture content of 1.0% or less, and a resin film layer ,
With the resin film layer of the storage sheet facing the vegetable or fruit to be stored, the storage object and the storage sheet are stored in a storage bag formed of a synthetic resin and having a sealing means. The fruit and vegetables preservation method characterized by storing in the refrigerator with the internal temperature set to 0-10 degreeC. The fruit and vegetable preservation method according to claim 5, wherein the resin film layer has a large number of liquid permeable holes penetrating from the contact surface toward the liquid absorbing layer.   The method for preserving fruits and vegetables according to claim 5 or 6, wherein moisture is given to the liquid absorption layer and then stored in a storage bag.