JP4534781B2 - Package for maintaining freshness - Google Patents
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Description
本発明は、青果物の鮮度保持用包装体に関するものである。 The present invention relates to a package for maintaining freshness of fruits and vegetables.
近年青果物の販売において裸で売るよりもフィルム包装されつつある。単に包むだけでなく密封包装し、ＭＡ（Ｍｏｄｉｆｉｅｄ Ａｔｏｍｏｓｐｈｅｒｅ）効果を有する青果物鮮度保持資材が開発され、萎れ、変色、腐敗、異臭による鮮度低下を防止できるため主に流通用に使用されている。
上記の発明としては、例えば、特開平４−４８４１号公報などがあるが、必ずしも十分な効果が見られない場合もあり、例えば、変色、強烈なアルコール臭を発生する場合もあった。また、真空パックで販売されている形態も有るが、開封の際に強烈な異臭を発生していることが多い。
変色、アルコール臭がなく、長期間保存しても鮮度が良い青果物鮮度保持包装体はいままでなかった。
As the above-mentioned invention, for example, Japanese Patent Laid-Open No. 4-4841 is disclosed, but a sufficient effect may not always be seen. For example, discoloration and a strong alcohol odor may occur. Moreover, although there exists a form currently sold with the vacuum pack, the strong nasty smell is often generated at the time of opening.
There has never been a package for maintaining the freshness of fruits and vegetables that is free from discoloration and alcohol odor and has a good freshness even after long-term storage.
青果物の変色も無く、異臭も発生せずに鮮度を保ったまま長期間保存可能な、かつ見栄えの良い鮮度保持包装体を提供する。 There is provided a freshness-keeping package that can be stored for a long period of time while maintaining freshness without causing discoloration of fruits and vegetables, and having a fresh appearance.
本発明は、包装袋に青果物をいれて密封包装した包装体において、前記包装体内の空隙が前記青果物の体積の０．１〜３倍であり、前記包装袋と前記青果物の体積比率が４×１０-5〜１．２×１０-4％である鮮度保持用包装体である。
更に好ましい形態としては、包装袋が、合成樹脂フィルムであり、合成樹脂フィルムがポリプロピレン、ポリエチレンの少なくとも１種又はその組合せ、あるいはエチレン−酢酸ビニル共重合体との組合せであり、合成樹脂フィルムの酸素透過量が１０００〜３０００ｃｃ／ｍ2・ｄａｙ・ａｔｍ、二酸化炭素透過量が４０００〜１２０００ｃｃ／ｍ2・ｄａｙ・ａｔｍであり、青果物を密封包装して４８時間後の包装体内の酸素濃度が０．１〜２％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍであり、青果物がヤマノイモ科である鮮度保持包装体である。
The present invention relates to a package in which fruits and vegetables are put in a packaging bag and hermetically packaged, and the void in the packaging is 0.1 to 3 times the volume of the fruits and vegetables, and the volume ratio of the packaging bag and the fruits and vegetables is 4 ×. It is a package for maintaining freshness of 10 −5 to 1.2 × 10 −4 %.
In a more preferred form, the packaging bag is a synthetic resin film, and the synthetic resin film is at least one of polypropylene and polyethylene or a combination thereof, or a combination with an ethylene-vinyl acetate copolymer, and the oxygen of the synthetic resin film The permeation amount is 1000 to 3000 cc / m 2 · day · atm, the carbon dioxide permeation amount is 4000 to 12000 cc / m 2 · day · atm, and the oxygen concentration in the package 48 hours after sealing the fruits and vegetables is 0. It is a freshness-maintained package having 1 to 2%, carbon dioxide concentration of 12 to 18%, ethanol concentration of 10 to 150 ppm, and fruits and vegetables being a genus Yam.
本発明に従うと、青果物の鮮度を保つことができ、また、異臭もなく、従って、変色も防止でき、発芽、発根もなく、最良の状態で提供することができる。 According to the present invention, the freshness of fruits and vegetables can be maintained, and there is no off-flavor. Therefore, discoloration can be prevented, germination and rooting can be prevented, and the fruits and vegetables can be provided in the best condition.
本発明では、青果物を包装袋で密封包装した際の包装体の空隙が青果物の体積の０．１〜３倍であれば良いことを見出した。より好ましくは０．５〜２．５倍である。包装体の空隙とは青果物を密封した際の包装体の全体積から青果物の体積を引いたものである。０．１倍未満では最低限の呼吸に必要な酸素が不足し、強烈な嫌気呼吸を発生し、３倍を超えると呼吸を抑制する酸素濃度に達するまでに時間が掛かり変色、発芽、発根を発生しやすい。青果物を入れた包装体の空隙の測定方法は、青果物を入れて密封された包装袋に小穴を空けてその穴より水を注入し、注入した水の容積を測定して体積を求めた。なお、真空パックされた包装体の空隙は０とした。青果物の体積の測定方法は、容器に水を満杯に張り、青果物を沈めて溢れ出た水の容積を測定した。 In this invention, it discovered that the space | gap of the package at the time of carrying out hermetic packaging of fruit and vegetables with a packaging bag should just be 0.1 to 3 times the volume of fruit and vegetables. More preferably, it is 0.5 to 2.5 times. The void of the package is obtained by subtracting the volume of fruits and vegetables from the total volume of the package when the fruits and vegetables are sealed. If less than 0.1 times, oxygen necessary for the minimum breathing is insufficient, intense anaerobic breathing occurs, and if it exceeds 3 times, it takes time to reach the oxygen concentration that suppresses breathing, discoloration, germination, rooting It is easy to generate. As a method for measuring the gap of the package containing fruits and vegetables, a small hole was made in a packaging bag sealed with fruits and vegetables, water was injected from the hole, and the volume of the injected water was measured to determine the volume. In addition, the space | gap of the package body vacuum-packed was set to 0. As a method for measuring the volume of fruits and vegetables, a container was filled with water, and the volume of water overflowed by sinking the fruits and vegetables was measured.
包装袋の体積／青果物の体積で示される体積比率は、４×１０-5〜１．２×１０-4％が良いことを見出した。包装袋と青果物の体積比率は、鮮度保持と見栄えと価格には非常に重要で、４×１０-5％未満では、包装袋のコシが不足するため高級感がでない。また、１．２×１０-4％を超えると包装袋の透明性不足や剛性が強くなり取り扱いにくく、価格も高くなる。包装袋の体積は、包装袋のフィルムの表面積と厚みから算出した。青果物の体積の測定方法は上記と同様の方法で測定した。 It has been found that the volume ratio indicated by the volume of the packaging bag / the volume of the fruits and vegetables is preferably 4 × 10 −5 to 1.2 × 10 −4 %. The volume ratio between the packaging bag and the fruits and vegetables is very important for maintaining the freshness, the appearance, and the price. If the volume ratio is less than 4 × 10 −5 %, the packaging bag is not strong enough to give a sense of quality. On the other hand, if it exceeds 1.2 × 10 −4 %, the packaging bag becomes insufficiently transparent and rigid, making it difficult to handle and increasing the price. The volume of the packaging bag was calculated from the surface area and thickness of the film of the packaging bag. The measuring method of the volume of fruit and vegetables was measured by the method similar to the above.
包装袋の包装形態としては、少なくとも１箇所以上をヒートシールした方が良い。包装形態として例えば、溶断袋、三方シール袋、合掌背張り、スタンディングパウチ、容器にトップシールをした形態などがある。青果物の形状に合わせても良い。フィルムや容器の貼り合わせに２ｍｍ以上のシール幅を有することが望ましい。ジッパーを付与して開口部をヒートシールしても良い。また、青果物投入後のシールはヒートシールが望ましく、開口部がバッグシールや糊だけで封をする方法は、余分な酸素が入るため品質上好ましくない。
ただし、空隙を調整するため、ヒートシール前に軽く脱気しても構わないし、ヒートシール後にバッグシールやリボン付けを行っても良い。
As a packaging form of the packaging bag, it is better to heat seal at least one place. Examples of the packaging form include a fusing bag, a three-sided seal bag, a palm joint, a standing pouch, and a container with a top seal. You may match the shape of the fruits and vegetables. It is desirable to have a seal width of 2 mm or more for laminating films and containers. A zipper may be applied to heat seal the opening. Moreover, heat sealing is desirable for the seal after the fruits and vegetables are added, and a method in which the opening is sealed only with a bag seal or glue is not preferable in terms of quality because extra oxygen enters.
However, in order to adjust the gap, light degassing may be performed before heat sealing, or bag sealing or ribbon attachment may be performed after heat sealing.
包装袋の材質としては、合成樹脂フィルムが好ましい。より好ましくは、ポリプロピレン、ポリエチレの中から選ばれる少なくとも１種又はその組合せ、あるいはエチレンー酢酸ビニル共重合体との組合せ等である。フィルムには陳列時の見栄えの為防曇処理が施されていることが望ましく、防曇剤は衛生上問題なければどんなものでも良く、表面に塗布しても、練りこんでも良い。 As a material of the packaging bag, a synthetic resin film is preferable. More preferred is at least one selected from polypropylene and polyethylene, or a combination thereof, or a combination with an ethylene-vinyl acetate copolymer. It is desirable for the film to have an antifogging treatment for appearance, and any antifogging agent may be used as long as it is not sanitary, and may be applied to the surface or kneaded.
合成樹脂フィルムの酸素透過量は、１０００〜３０００ｃｃ／ｍ2・ｄａｙ・ａｔｍが好ましい。酸素透過量が１０００ｃｃ未満では包装袋内で青果物が呼吸に必要な酸素が不足し、エタノール、アセトアルデヒドなどの強烈な嫌気臭を発生する可能性があり、３０００ｃｃを超えると酸素濃度が高すぎて変色、発根を引き起こす可能性がある。
二酸化炭素透過量は４０００〜１２０００ｃｃ／ｍ2・ｄａｙ・ａｔｍが好ましい。二酸化炭素透過量が４０００ｃｃ未満では呼吸抑制効果が無く、二酸化炭素が蓄積し、強烈な嫌気臭（エタノール、アセトアルデヒドなど）を発生する可能性があり、１２０００ｃｃを越えると呼吸抑制ができず変色、発芽、発根を引き起こす可能性がある。
The oxygen transmission amount of the synthetic resin film is preferably 1000 to 3000 cc / m 2 · day · atm. If the oxygen permeation amount is less than 1000 cc, the fruits and vegetables in the packaging bag lack oxygen necessary for breathing and may generate a strong anaerobic odor such as ethanol and acetaldehyde. If it exceeds 3000 cc, the oxygen concentration is too high and the color changes. May cause rooting.
The carbon dioxide permeation amount is preferably 4000 to 12000 cc / m 2 · day · atm. If the carbon dioxide permeation amount is less than 4000 cc, there is no respiratory suppression effect, and carbon dioxide accumulates, which may generate a strong anaerobic odor (ethanol, acetaldehyde, etc.). May cause rooting.
青果物を密封包装して４８時間後の包装体内の酸素濃度は、０．１〜２％であることが好ましく、より好ましくは、０．２〜１％である。二酸化炭素濃度は１２〜１８％が好ましい。酸素濃度が０．２％未満では、酸素欠乏による嫌気臭（過剰なエタノール、アセトアルデヒドなど）を発生する可能性があり、また１％を超えると呼吸を抑制できずに、糖の低下や酸化による変色を引き起こす可能性がある。また、二酸化炭素濃度が１２％未満では呼吸を抑制できない可能性があり、１８％を超えると嫌気臭を発生する可能性がある。
青果物を密封包装して４８時間後の包装体内のエタノール濃度は、１０〜１５０ｐｐｍが好ましい。エタノール濃度が１０ｐｐｍ未満では、変色を引き起こす可能性があり、１５０ｐｐｍを越えると嫌気臭が起こる可能性がある。
また、パック時に本発明の雰囲気のガスを充填しても構わない。
The oxygen concentration in the package 48 hours after sealing the fruits and vegetables is preferably 0.1 to 2%, and more preferably 0.2 to 1%. The carbon dioxide concentration is preferably 12-18%. If the oxygen concentration is less than 0.2%, anaerobic odors (excess ethanol, acetaldehyde, etc.) may be generated due to oxygen deficiency. If it exceeds 1%, breathing cannot be suppressed, and sugar is reduced or oxidized. May cause discoloration. Moreover, if the carbon dioxide concentration is less than 12%, there is a possibility that respiration cannot be suppressed, and if it exceeds 18%, an anaerobic odor may be generated.
The ethanol concentration in the package 48 hours after sealing and packaging the fruits and vegetables is preferably 10 to 150 ppm. If the ethanol concentration is less than 10 ppm, discoloration may occur, and if it exceeds 150 ppm, an anaerobic odor may occur.
Moreover, you may fill with the gas of the atmosphere of this invention at the time of packing.
青果物としては、野菜、果物など各種のものを用いることができる。特に、ヤマノイモ科の青果物には好ましく、ヤマノイモ科の青果物としては、例えば、長芋、山芋等がある。これら青果物は、カットしても良く、包装前に、次亜塩素酸ナトリウム水溶液や、アスコルビン酸や酢酸などで浸漬処理しても構わない。これらは、殺菌、褐変防止処理に必要であり、包装前に水気を除去したり、乾燥したりして包装すれば何ら問題は無い。 As fruits and vegetables, various things such as vegetables and fruits can be used. In particular, it is preferable for the fruit and vegetables of the genus Dioscorea. These fruits and vegetables may be cut and may be soaked with an aqueous sodium hypochlorite solution, ascorbic acid or acetic acid before packaging. These are necessary for sterilization and browning prevention treatment, and there is no problem if the packaging is performed after removing moisture or drying before packaging.
《実施例１》
４０μｍの二軸延伸ポリプロピレン（酸素透過量１３００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ、二酸化炭素透過量５０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）で１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し、長芋６００ｇを詰めて、開口部をヒートシールで密封した（体積比率１．１×１０-4％、空隙／青果物の体積＝２．５）。２５℃に２週間保管した場合の保存性を表１に示す。
Example 1
A three-sided bag of 10mm heat-sealing width of 140 x 550mm made of 40μm biaxially stretched polypropylene (oxygen permeation amount 1300cc / m 2 · 24hr · atm, carbon dioxide permeation amount 5000cc / m 2 · 24hr · atm) And the opening was sealed with a heat seal (volume ratio 1.1 × 10 −4 %, void / fruit and vegetable volume = 2.5). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《実施例２》
２０μｍのニ軸延伸ポリプロピレンと２０μｍの線状低密度ポリエチレンをラミネートしたフィルム（酸素透過量２０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ、二酸化炭素透過量６０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）で１１０×５５０ｍｍの合掌背張り袋を作成して、長芋８００ｇを詰めて、開口部をヒートシールした（体積比率６．６×１０-5％、空隙／青果物の体積＝１．４）。２５℃に２週間保管した場合の保存性を表１に示す。
Example 2
Film laminated with a linear low density polyethylene biaxially oriented polypropylene and 20 [mu] m in 20 [mu] m (oxygen permeability 2000cc / m 2 · 24hr · atm , carbon dioxide permeability of 6000cc / m 2 · 24hr · atm ) twofold in 110 × 550 mm A back bag was prepared, 800 g of long bag was filled, and the opening was heat sealed (volume ratio 6.6 × 10 −5 %, void / fruit volume = 1.4). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《実施例３》
実施例１と同じ４０μｍの二軸延伸ポリプロピレンで１１０×５５０ｍｍの溶断袋を作成し、長芋８００ｇを詰めて、軽く空気を抜いて開口部をヒートシールで密封した（体積比率６．０×１０-5％、空隙／青果物の体積＝０．８）。２０℃に２週間保管した場合の保存性を表１に示す。
Example 3
A 110 × 550 mm melt-blown bag made of the same 40 μm biaxially stretched polypropylene as in Example 1 was filled with 800 g of long bags, the air was lightly removed, and the opening was sealed with a heat seal (volume ratio 6.0 × 10 − 5 %, void / vegetables volume = 0.8). Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《実施例４》
実施例１と同じ４０μｍの二軸延伸ポリプロピレンで１８０×２６０ｍｍの三方袋を作成し、ヤマトイモ４００ｇを詰めて、軽く空気を抜いて開口部をヒートシールで密封した（体積比率９．４×１０-5％、空隙／青果物の体積＝１．７）。２０℃に２週間保管した場合の保存性を表１に示す。
Example 4
A 180 × 260 mm three-sided bag made of the same 40 μm biaxially stretched polypropylene as in Example 1 was prepared, 400 g Yamatomo was packed, the air was lightly removed, and the opening was sealed with a heat seal (volume ratio 9.4 × 10 −). 5 %, void / fruit volume = 1.7). Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《参考例１》
実施例２と同じ２０μｍの二軸延伸ポリプロピレンと２０μｍの線状低密度ポリエチレンをラミネートしたフィルムで３４０×４００ｍｍの三方袋を作成し、カットレタス１０００ｇを詰めて、軽く空気を抜いて開口部をヒートシールで密封した（体積比率９．７×１０−５％、空隙／青果物の体積＝２．９）１０℃に４日間保管した場合の保存性を表１に示す。
<< Reference Example 1 >>
Create a 340 x 400 mm three-sided bag with the same 20 μm biaxially-stretched polypropylene and 20 μm linear low-density polyethylene film as in Example 2, pack it with 1000 g of cut lettuce, lightly vent the air, and heat the opening. Table 1 shows the storability when stored at 10 ° C. for 4 days, which is sealed with a seal (volume ratio 9.7 × 10 −5 %, void / volume of fruits and vegetables = 2.9).
《参考例２》
２５μｍの延伸ポリエステルに孔径６０μｍの穴を６個均一に設けたフィルム（酸素透過量：９００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ、二酸化炭素１２００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）で、１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し長芋６００ｇを詰めて、開口部をヒートシールした（体積比率６．４×１０−５％、空隙／青果物の体積＝２．５）。２５℃に２週間保管した場合の保存性を表１に示す。
<< Reference Example 2 >>
A 10 mm heat of 140 x 550 mm with a film (oxygen permeation: 900 cc / m 2 · 24 hr · atm, carbon dioxide 1200 cc / m 2 · 24 hr · atm) in which 6 holes with a pore size of 60 µm are uniformly provided in 25 µm stretched polyester A three-sided bag with a seal width was prepared and 600 g of long bags were packed, and the opening was heat-sealed (volume ratio 6.4 × 10 −5 %, void / fruit and vegetable volume = 2.5). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《比較例１》
２０μｍのニ軸延伸ポリプロピレン（酸素透過量２５００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ、二酸化炭素透過量１１０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）で、１１０×５５０ｍｍの溶断袋を作成し、長芋７００ｇを詰めて、開口部をヒートシールした（体積比率３．５×１０-4％、空隙／青果物の体積＝２．０）。２５℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 1 >>
20μm biaxially oriented polypropylene (oxygen permeability 2500cc / m 2 · 24hr · atm , carbon dioxide permeability of 11000cc / m 2 · 24hr · atm ) , the create a blown bag 110 × 550 mm, stuffed with yam 700 g, The opening was heat-sealed (volume ratio 3.5 × 10 −4 %, void / vegetables volume = 2.0). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《比較例２》
６０μｍのニ軸延伸ポリプロピレン（酸素透過量８００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ、二酸化炭素透過量３０００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）で、１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し、長芋７００ｇを詰めて、開口部をヒートシールした（体積比率１．３×１０―4％、空隙／青果物の体積＝１．９）。２５℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 2 >>
A three-sided bag of 140 x 550 mm, 10 mm heat-sealing width was made with 60 μm biaxially stretched polypropylene (oxygen permeation rate 800 cc / m 2 · 24 hr · atm, carbon dioxide permeation rate 3000 cc / m 2 · 24 hr · atm). stuffed with 700 g, the opening was heat-sealed (volume ratio 1.3 × 10- 4%, voids / fruits or vegetables volume = 1.9). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《比較例３》
実施例１と同じ４０μｍのニ軸延伸ポリプロピレンで、１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し、長芋８００ｇを真空パックした（体積比率７．７×１０-5％、空隙／青果物の体積＝０）。２５℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 3 >>
A three-sided bag of 10 mm heat seal width of 140 × 550 mm was made of the same 40 μm biaxially stretched polypropylene as in Example 1, and 800 g of long bag was vacuum-packed (volume ratio 7.7 × 10 −5 %, void / fruit and vegetable Volume = 0). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《比較例４》
３０μｍのニ軸延伸ポリプロピレン（酸素透過量１７００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ、二酸化炭素透過量６７００ｃｃ／ｍ2・２４ｈｒ・ａｔｍ）で、１６０×６５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し、長芋７００ｇを詰めて、開口部をヒートシールした（体積比率８．９×１０-5％、空隙／青果物の体積＝３．４）。２５℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 4 >>
In 30μm biaxially oriented polypropylene of (oxygen permeability 1700cc / m 2 · 24hr · atm , carbon dioxide permeability of 6700cc / m 2 · 24hr · atm ), to create a three-sided bag of 10mm heat seal width of 160 × 650 mm, yam 700 g was packed and the opening was heat-sealed (volume ratio 8.9 × 10 −5 %, void / fruit and vegetable volume = 3.4). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
《比較例５》
比較例４と同じ３０μｍのニ軸延伸ポリプロピレンで１２０×５５０ｍｍの両サイドを溶断シールした袋を作成して、長芋８００ｇを詰めて、開口部をバッグシール留めした（体積比率４．５×１０-4％、空隙／青果物の体積＝１．８）。２５℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 5 >>
A bag in which both sides of 120 × 550 mm were fused and sealed with the same 30 μm biaxially stretched polypropylene as in Comparative Example 4 was filled with 800 g of long bags, and the opening was sealed with a bag (volume ratio 4.5 × 10 −). 4 %, void / vegetables volume = 1.8). Table 1 shows the storability when stored at 25 ° C. for 2 weeks.
本発明は、青果物の包装に利用でき、本発明を利用した青果物は鮮度を保ったまま消費者に青果物を提供することができる。 INDUSTRIAL APPLICABILITY The present invention can be used for packaging fruits and vegetables, and the fruits and vegetables using the present invention can provide fruits and vegetables to consumers while maintaining freshness.
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| US7312785B2 (en) | 2001-10-22 | 2007-12-25 | Apple Inc. | Method and apparatus for accelerated scrolling |
| US7345671B2 (en) | 2001-10-22 | 2008-03-18 | Apple Inc. | Method and apparatus for use of rotational user inputs |
| US7333092B2 (en) | 2002-02-25 | 2008-02-19 | Apple Computer, Inc. | Touch pad for handheld device |
| US8022935B2 (en) | 2006-07-06 | 2011-09-20 | Apple Inc. | Capacitance sensing electrode with integrated I/O mechanism |
| JP6899222B2 (en) * | 2017-01-23 | 2021-07-07 | グンゼ株式会社 | Fruit and vegetable packaging |
| JP2018199496A (en) * | 2017-05-25 | 2018-12-20 | 三井化学東セロ株式会社 | Package of vegetables and fruits |
| JP2019177914A (en) * | 2018-03-30 | 2019-10-17 | 三井化学東セロ株式会社 | Package storing vegetables and fruits, and method for retaining freshness of vegetables and fruits |
| JP2019177916A (en) * | 2018-03-30 | 2019-10-17 | 三井化学東セロ株式会社 | Package storing vegetables and fruits, and method for retaining freshness of vegetables and fruits |
| JP2019177915A (en) * | 2018-03-30 | 2019-10-17 | 三井化学東セロ株式会社 | Package storing vegetables and fruits, and method for retaining freshness of vegetables and fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH044841A (en) * | 1990-04-20 | 1992-01-09 | Kuwabara Yasunaga | Wrapping material for keeping freshness of vegetable and fruit, wrapping method and wrapped body |
| JPH06199385A (en) * | 1992-10-21 | 1994-07-19 | Sumitomo Bakelite Co Ltd | Preservative bag for fruit and vegetable |
| JPH07101000A (en) * | 1993-10-05 | 1995-04-18 | Mitsubishi Chem Corp | Freshness preserving film |
| JPH07506076A (en) * | 1992-04-27 | 1995-07-06 | エス．シー．ジョンソン ホーム ストーレイジ，インコーポレーテッド | Microporous film and packaging bags made therefrom |
| JPH09163926A (en) * | 1995-12-14 | 1997-06-24 | Sumitomo Bakelite Co Ltd | Packaged yam |
| WO1999051665A1 (en) * | 1998-04-02 | 1999-10-14 | Chisso Corporation | Film having gas permeability |
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2005
- 2005-02-08 JP JP2005031211A patent/JP4534781B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH044841A (en) * | 1990-04-20 | 1992-01-09 | Kuwabara Yasunaga | Wrapping material for keeping freshness of vegetable and fruit, wrapping method and wrapped body |
| JPH07506076A (en) * | 1992-04-27 | 1995-07-06 | エス．シー．ジョンソン ホーム ストーレイジ，インコーポレーテッド | Microporous film and packaging bags made therefrom |
| JPH06199385A (en) * | 1992-10-21 | 1994-07-19 | Sumitomo Bakelite Co Ltd | Preservative bag for fruit and vegetable |
| JPH07101000A (en) * | 1993-10-05 | 1995-04-18 | Mitsubishi Chem Corp | Freshness preserving film |
| JPH09163926A (en) * | 1995-12-14 | 1997-06-24 | Sumitomo Bakelite Co Ltd | Packaged yam |
| WO1999051665A1 (en) * | 1998-04-02 | 1999-10-14 | Chisso Corporation | Film having gas permeability |
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