JP6265054B2 - Fruit and vegetable freshness-maintaining packaging bag, package containing fruits and vegetables using the same, and method for maintaining freshness of fruits and vegetables - Google Patents

Description

  The present invention relates to a fruit and vegetable freshness-keeping packaging bag, a fruit and vegetable package using the same, and a fruit and vegetable freshness keeping method.

  Vegetables and fruits and other fruits and vegetables continue to have a respiration after harvesting. For this reason, during storage, distribution or preservation after harvesting, energy is consumed by respiration of the fruits and vegetables, causing deterioration of freshness. Therefore, in order to maintain the freshness of fruits and vegetables, sealed packaging using polypropylene film or the like is used. However, since the fruits and vegetables sealed and packaged are exposed to an oxygen-free atmosphere and are forced to take anaerobic breathing, an unpleasant odor may occur when the packaging bag is opened.

As a method for supplying oxygen to fruits and vegetables and maintaining freshness, methods using a perforated film have been proposed (Patent Documents 1 and 2). In the techniques described in Patent Documents 1 and 2, the aperture area ratio of the film is 2 × 10 ⁻² to 2 × 10%.

Moreover, in patent document 3, it describes that 1 * 10 < ^-5 > -1 * 10 <^-4> % is good about the opening area ratio of the film for green soybeans.

JP-A-62-148247 JP-A-63-1119647 Japanese Patent Laid-Open No. 4-281634

However, when fruits and vegetables are packaged using the films described in Patent Documents 1 and 2, the taste of the fruits and vegetables is deteriorated, and further, the fruits and vegetables are likely to wither due to the evaporation of moisture.
In the summer season, fruits and vegetables may be placed at a high temperature of about 40 ° C. in the distribution stage, etc. In such a case, even if the film described in Patent Document 3 is used, alcohol odor is generated. As a result, the commercial value of the fruits and vegetables may decrease.

In addition, the respiration of fruits and vegetables is affected by changes in temperature conditions, and the respiration rate usually increases as the temperature rises. At the time of distribution of fruits and vegetables, the ambient temperature may rise to a high temperature of 40 ° C., but the respiration rate of fruits and vegetables differs between a temperature condition of about 40 ° C. and a low temperature of about 5 ° C.
For this reason, even when fruits and vegetables are stored using the perforated film described in Patent Documents 1 to 3, the freshness of the fruits and vegetables and the degree of progress of decay may vary depending on the environment in which the fruits and vegetables are placed. However, no packaging technology that takes into account such changes in the storage conditions of fruits and vegetables has been reported so far.

  The present invention provides a technique for stably suppressing deterioration or rot of fruits and vegetables.

  The present inventors diligently studied to provide a fruit and vegetable freshness-keeping packaging bag that can cope with changes in the preservation conditions of fruit and vegetables. As a result, it has been found that a measure of the rate of change in aperture calculated from the aperture area ratio at two specific temperatures is effective as a design guideline for the effect of maintaining the freshness of fruits and vegetables accompanying changes in the conditions of use environment. Specifically, the rate of change in opening of the perforated synthetic resin film that constitutes the freshness-keeping packaging bag for fruits and vegetables is increased according to the temperature, thereby reducing the fluctuation of oxygen concentration inside the bag due to the fluctuation of temperature. Therefore, the present inventors have found that it is possible to reduce variation due to the use environment of the degree of rot of vegetables and fruits such as vegetables and fruits, and to stably suppress the rot or deterioration of vegetables and fruits.

According to the present invention, a freshness-keeping packaging bag of edamame or broccoli composed of a perforated synthetic resin film,
The average diameter of the holes provided in the porous synthetic resin film is 30 μm or more and 800 μm or less,
Oxygen permeation amount P1 (mL / 100 g · m ² · day · atm) of the perforated synthetic resin film at 40 ° C. and 90% RH, and oxygen permeation amount P2 of the perforated synthetic resin film at 5 ° C. and 90% RH The ratio P1 / P2 with (mL / 100 g · m ² · day · atm) is 1 + 0.04 or more and 1 + 0.08 or less,
When the maximum thickness of the perforated synthetic resin film is Tmax and the minimum thickness is Tmin in the region within 10 mm from the outer periphery of the hole on the outer surface of the freshness-keeping or broccoli freshness-keeping packaging bag, the maximum thickness and the minimum A freshness-keeping packaging bag of green beans or broccoli having a thickness ratio Tmax / Tmin of 2.07 or more and 4.26 or less is provided.

Further, according to the present invention, there is provided a package containing edamame or broccoli , wherein the edamame or broccoli is sealed with the freshness-keeping packaging bag of edamame or broccoli in the present invention.

Further, according to the present invention, there is provided a method for preserving freshness of green beans or broccoli , which wraps green beans or broccoli using the freshness-preserving packaging bag of green beans or broccoli according to the present invention.

INDUSTRIAL APPLICABILITY The present invention can stably suppress deterioration or rot of green beans or broccoli .

It is sectional drawing of the manufacturing apparatus for demonstrating the manufacturing method of the fruit and vegetables freshness holding packaging bag which concerns on this embodiment. It is a principal part expanded sectional view of the manufacturing apparatus for demonstrating the manufacturing method of the fruit and vegetables freshness holding packaging bag which concerns on this embodiment. It is a perspective view of the manufacturing apparatus for demonstrating the manufacturing method of the fruit and vegetables freshness holding packaging bag which concerns on this embodiment.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In all the drawings, the same reference numerals are given to the same components, and the description will be omitted as appropriate.

The fruit and vegetable freshness-keeping packaging bag in this embodiment is composed of a perforated synthetic resin film provided with one or a plurality of holes.
In this porous synthetic resin film, the opening area ratio R1 (%) at 40 ° C. is larger than the opening area ratio R2 (%) at 5 ° C., and is calculated from the above R1 and R2 by the following formula (1). The rate of change in hole opening satisfies the specific condition. Specifically, the hole change rate is 5 or more and 50 or less. When the rate of change in opening calculated from the opening area ratios R1 and R2 at 40 ° C. and 5 ° C. is within the above specific range, it is possible to suppress the deterioration of fruits and vegetables or the degree of decay due to the usage environment of the packaging bag. In addition, an excellent freshness maintaining effect can be stably obtained.

Formula: Rate of hole change = {(R1-R2) / R2} × 100 (1)

  Here, 40 ° C. is a representative value of a temperature that may increase during distribution or storage. In this embodiment, the aperture area ratio R1 of the perforated synthetic resin film at this representative temperature is larger than the aperture area ratio R2 at 5 ° C., and the aperture change rate is specified. It is the composition which satisfies the conditions.

  As described above in the section of the problem to be solved by the invention, the respiration rate of fruits and vegetables is different between a high temperature of about 40 ° C. and a low temperature of about 5 ° C. For this reason, when it preserve | saves using the preservation | save bag which consists of a conventional perforated film, the fall degree of the freshness of fruit and vegetables changes according to the change of the usage environment of a packaging bag. Although this reason is not necessarily clear, it is thought that the hole provided in the conventional perforated film does not change the opening area regardless of the temperature. Thus, when the opening area does not change, the oxygen concentration in the storage bag may fluctuate. For this reason, when fruit and vegetables are preserve | saved with the preservation | save bag which consists of a conventional perforated film, it is thought that deterioration or decay of fruit and vegetables is accelerated | stimulated with a temperature change.

  On the other hand, in this embodiment, since the hole opening change rate of the perforated synthetic resin film at 40 ° C. and 5 ° C. satisfies the above-mentioned specific conditions, the temperature at which the fruits and vegetables are placed compared to the conventional fruits and vegetables packaging bag An appropriate amount of oxygen required depending on conditions can be supplied. For this reason, it can respond to the difference in the respiration rate of fruits and vegetables accompanying a temperature change. Thereby, even when temperature conditions change, the freshness of fruits and vegetables can be stably maintained for a longer period. In addition, for example, it is possible to display fruits and vegetables in a marketable manner.

  Moreover, according to the fruit and vegetable freshness holding packaging bag which concerns on this embodiment, when the opening change rate of the porous synthetic resin film in 40 degreeC and 5 degreeC satisfy | fills the said specific conditions, it is not restricted to the kind and weight of fruit and vegetables. In addition, since it is possible to stably suppress deterioration or decay of fruits and vegetables, the freshness of the fruits and vegetables can be stably maintained for a longer period of time. This point will be described in detail in an embodiment described later.

In this embodiment, the perforated synthetic resin film opening change rate is 5 or more, preferably 8 or more. By doing so, the freshness maintaining effect of fruits and vegetables can be reliably obtained even when the temperature condition changes.
Further, the rate of change in opening of the perforated synthetic resin film is 50 or less, preferably 30 or less. Thereby, even when temperature conditions change, the freshness maintenance effect of fruits and vegetables can be acquired stably.

In this embodiment, the opening area ratio R1 at 40 ° C. is appropriately selected according to the type of fruit and vegetables. The opening area ratio R1 at 40 ° C. is, for example, 1.0 × 10 ⁻⁶ % or more and 5.0 × 10 ⁻² % or less, preferably 1.0 × 10 ⁻⁵ % or more and 5.0 × 10 ^−3. % Or less.

Also, the opening area ratio R2 at 5 ° C. is appropriately selected according to the type of fruits and vegetables. The opening area ratio R2 at 5 ° C. is, for example, 5.0 × 10 ⁻⁷ % or more and 2.5 × 10 ⁻² % or less, preferably 5.0 × 10 ⁻⁶ % or more and 2.5 × 10 ^−3. % Or less.

Next, the ratio of the oxygen permeation amount of the holes will be described.
In this embodiment, oxygen permeation amount P1 (mL / 100 g · m ² · day · atm) at 40 ° C. and 90% RH of the porous synthetic resin film, and oxygen at 5 ° C. and 90% RH of the porous synthetic resin film. The ratio P1 / P2 with the permeation amount P2 (mL / 100 g · m ² · day · atm) is, for example, (1 + 0.02) or more, preferably (1 + 0) from the viewpoint of further improving the freshness maintaining effect of fruits and vegetables. .05) or more.
Further, P1 / P2 is, for example, (1 + 0.15) or less, preferably (1 + 0.10) or less, from the viewpoint of more stably obtaining the freshness maintaining effect of fruits and vegetables.

Next, the holes provided in the perforated synthetic resin film will be described. A through hole may be provided in the fruit and vegetable freshness-keeping packaging bag according to the present embodiment.
The planar shape of the through hole on the outer surface of the fruit and vegetable freshness holding packaging bag and the planar shape of the through hole on the inner surface of the fruit and vegetable freshness holding packaging bag are not particularly limited, but are, for example, circular, polygonal, and slit shapes There is. Moreover, the notch provided in the film may be sufficient as the through-hole which concerns on this embodiment. Here, the “circular shape” is not limited to a true circle, and may be substantially circular. In addition to the circular shape, an elliptical shape, a semicircular shape, and a crescent shape may be used. The “polygon” may be a shape surrounded by three or more line segments such as a triangle, a quadrangle, and a pentagon.

  Moreover, in the said fruit and vegetable freshness maintenance packaging bag, it is preferable that the planar shape of the through-hole in an outer surface and the planar shape of the through-hole in an inner surface are substantially the same shape.

  Moreover, when it is set as a slit-shaped through-hole, it is necessary to be able to adjust the balance between the respiration rate of fruits and vegetables and the gas transmission rate of the packaging material. In addition, a circular through hole is desirable from the viewpoint of opening work or the like. By doing so, even when the use conditions change, the variation in the degree of freshness deterioration of the fruits and vegetables can be further suppressed.

  The average hole diameter (diameter) of the through holes is preferably 20 μm or more and 2000 μm or less, and more preferably 30 μm or more and 800 μm or less. When the average hole diameter of the through holes is within the above range, variation in the degree of deterioration of the fruits and vegetables can be further suppressed even when the use conditions are changed. In addition, when the average hole diameter of a through-hole is 20 micrometers or more, the outstanding fruit and vegetables freshness holding packaging bag can be obtained from a viewpoint of productivity of a perforated synthetic resin film. When the average hole diameter of the through holes is 2000 μm or less, the number of holes necessary for obtaining an appropriate hole area ratio can be maintained, so that an excellent fruit and vegetable freshness holding packaging bag can be obtained from the viewpoint of quality accuracy of freshness holding. Can do.

  Further, when the through hole has a slit shape, there is no problem if the diameter in the major axis direction is, for example, 2000 μm or less. In addition, the calculation method of the opening area of an irregularly shaped hole can be obtained by, for example, dividing the area into several shapes that are easy to calculate, and then calculating the total of each area.

  Moreover, the hole provided in the perforated synthetic resin film is good also as a structure which a liquid can ooze out. At this time, even if the hole is apparently blocked, it is sufficient that a liquid such as water oozes out. Further, for example, the pore diameter may be controlled so that water hardly oozes out at normal pressure and oozes out and released only during vacuum precooling.

  When the through-hole provided in the perforated synthetic resin film is a cut, the shape of the cut provided in the film is not particularly limited. The notch may be a single straight line or may be a combination of a plurality of straight lines, or a shape in which a straight crack has developed from the end of the hole, such as an ellipse or a circle. Shapes with curved parts such as letter shape, U shape, semi-circle, wave shape, V shape, L shape, H shape, T shape, W shape, U shape, x mark, etc. A shape having corners may be used. The shape of the notch is not limited to that shown here. A plurality of types of cut shapes may be used in combination.

The cut into the film may be cut with a sharp blade such as a cutter, or may be punched with a mold that can cut into a desired shape. Processing with a laser is also possible.
The cutting time is not particularly limited. You may carry out at the time of manufacture of a film, the time of bag making, or after bag making. When processing in the state of a roll, it can also process in parallel with printing, a slit, etc., and can also process when packaging fruits and vegetables with automatic packaging machines, such as a horizontal pillow machine and a vertical pillow machine. Further, the cutting process can be performed manually, and can be easily manufactured even with a single bag.

Next, the water vapor permeability of the holes will be described.
The water vapor transmission rate at 40 ° C. and 90% RH of the porous synthetic resin film is, for example, 4 g / m ² · day or more from the viewpoint of further improving the freshness maintaining effect of fruits and vegetables at a high temperature, and 20 g / m ² · It is preferably day or more. Moreover, there is no restriction | limiting in particular in the upper limit of the water-vapor-permeation rate in 40 degreeC and 90% RH, but it is 400 g / m < ² > * day or less, for example from a viewpoint of preventing withering.

  In the present embodiment, the maximum thickness of the perforated synthetic resin film is defined as Tmax, in a region within 10 mm from the outer periphery of the through hole on the outer surface of the fruit and vegetable freshness holding packaging bag (hereinafter also referred to as “hole peripheral region”). When the minimum thickness is Tmin, the ratio Tmax / Tmin between the maximum thickness and the minimum thickness of the porous synthetic resin film is preferably 1.05 or more, and more preferably 1.50 or more. By doing so, even when the temperature changes, the size of the through hole is stabilized, so that deterioration or decay of fruits and vegetables can be more stably suppressed. The ratio Tmax / Tmin between the maximum thickness and the minimum thickness of the perforated synthetic resin film in the peripheral region of the hole on the outer surface of the fruit and vegetable freshness holding packaging bag is 8.00 or less, and preferably 6.00 or less. By doing so, even when the temperature changes, the size of the through hole is stabilized, so that deterioration or decay of fruits and vegetables can be more stably suppressed. Here, the region (hole peripheral region) within 10 mm from the outer periphery of the through hole on the outer surface of the fruit and vegetable freshness holding packaging bag is drawn from the center point of the through hole so as to pass through the peripheral portion (outer periphery) of the through hole. On the straight line, it refers to the range from the intersection of the straight line and the peripheral edge of the through hole to a location 10 mm away from the center point of the through hole.

  In the present embodiment, the maximum thickness Tmax of the perforated synthetic resin film in the region around the hole on the outer surface of the fruit and vegetable freshness holding packaging bag is appropriately selected according to the type of fruit and vegetable. The maximum thickness Tmax of the perforated synthetic resin film is, for example, 16 μm or more and 400 μm or less, and preferably 20 μm or more and 300 μm or less.

  Further, the minimum thickness Tmin of the perforated synthetic resin film in the region around the hole on the outer surface of the fruit and vegetable freshness holding packaging bag is appropriately selected according to the type of fruit and vegetable. The minimum thickness Tmin of the perforated synthetic resin film is, for example, 15 μm or more and 60 μm or less, and preferably 20 μm or more and 50 μm or less.

Next, the material of the perforated synthetic resin film will be described.
The synthetic resin constituting the porous synthetic resin film is not particularly limited as long as it can be used for packaging fruits and vegetables. For example, various polyethylenes and ethylene copolymers, polypropylene, polyvinyl chloride, polystyrene, acrylic resins And polyester resins such as polyethylene terephthalate and polylactic acid, and polyamide resins such as 6 nylon. These may be homopolymers, may be two or more types of copolymers, and may be a blend containing two or more types of these homopolymers and copolymers.
More specifically, the various polyethylenes and ethylene copolymers include high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, metallocene-linear low density polyethylene, ethylene-vinyl acetate copolymer, Copolymers such as ethylene-acrylic acid copolymer, ethylene-propylene copolymer, and ethylene-α-olefin copolymer, ionomers, and the like may be mentioned, or a blend of two or more of these with other resins may be used.

  Furthermore, a film obtained by molding the synthetic resin exemplified above may be used as a single layer film, or may be used in the form of a multilayer film having two or more layers.

  The method for forming the film is not particularly limited, and methods such as extrusion, inflation, and calendering are used. When the film is formed, additives such as an antifogging agent may be kneaded as necessary, or two or more kinds of resins may be blended. Further, the film may be stretched or annealed. These films may be provided with a sealant layer, or may be a film coated to give some function. Further, these films may be transparent, opaque, or printed.

  In particular, it is preferable to use an anti-fogging stretched polypropylene film, a low-density polyethylene film, a linear low-density polyethylene film, or a metallocene-catalyzed polyethylene as a synthetic resin film from the viewpoints of cost and physical properties.

  In addition, when the contents to be packed in the freshness-keeping packaging bag for fruits and vegetables are heavy, polyethylene is dry-laminated and extruded into films such as unstretched polypropylene, stretched polypropylene, unstretched nylon, stretched nylon and stretched polyester as synthetic resin films. You may use what was made into the multilayer film by lamination and coextrusion.

  Although the thickness of the film used for the fruit and vegetables freshness holding packaging bag in this embodiment is not specifically limited, For example, what is necessary is just to be 15 micrometers or more and 400 micrometers or less. If the film is too thin, the strength may be insufficient. On the other hand, if the film is too thick, the production cost increases, so the practicality decreases. Furthermore, these films may be transparent or opaque, and there is no problem even if the surface is printed.

Next, the manufacturing method of the fruit and vegetables freshness maintenance packaging bag in this embodiment is demonstrated.
In order to obtain the fruit and vegetable freshness-keeping packaging bag according to the present embodiment, it is necessary to provide holes at predetermined positions of the film or the film processed into a bag shape. However, the fruit and vegetable freshness-keeping packaging bag in which the rate of change in aperture calculated from the aperture area ratios R1 and R2 at 40 ° C. and 5 ° C. according to the present embodiment satisfies the above-described specific conditions is described in the background section. It is difficult to obtain by the conventional method for producing a perforated film. Specifically, the fruit and vegetable freshness-keeping packaging bag according to the present embodiment is a combination of highly controlled factors such as the shape of the support base on which the film to be perforated is mounted, laser energy, laser irradiation distance, etc. It can be manufactured for the first time. Thus, in order to obtain the fruit and vegetable freshness preservation packaging bag which can suppress stably deterioration or rot of the fruit and vegetables concerning this embodiment, it becomes especially important to control each said factor highly.

The rate of change in opening of the fruit and vegetable freshness-keeping packaging bags manufactured using conventional methods may decrease, may not change, or may increase. On the other hand, according to the manufacturing method of the fruit and vegetable freshness-keeping packaging bag according to the present embodiment, a fruit and vegetable freshness-holding packaging bag capable of stably suppressing deterioration or decay of the fruit and vegetables is obtained. Such a fruit and vegetable freshness-keeping packaging bag satisfies the specific condition that the rate of change in aperture calculated from the aperture area ratios R1 and R2 at 40 ° C. and 5 ° C. is 5 or more and 50 or less. That is, the opening area of the fruit and vegetable freshness-keeping packaging bag according to the present embodiment changes appropriately according to the temperature change.
The reason for this is not necessarily clear, but it is considered that an opening without distortion can be obtained by highly controlling each of the above factors when forming a hole in the film. That is, when the holes are provided in the film, the above-described factors are highly controlled so that the holes without distortion can be provided. Thereby, since the peripheral reinforcement effect can be exerted on the outer periphery of the aperture portion, it is considered that the aperture area appropriately changes as the air expands and contracts due to a temperature change.

  Hereinafter, an example of the manufacturing method of the fruit-and-fruit freshness maintenance packaging bag which concerns on this embodiment is shown. However, the manufacturing method of the fruit-and-fruit freshness holding packaging bag of this embodiment is not limited to the following examples.

  The manufacturing method of the fruit-and-fruit freshness holding packaging bag demonstrated below uses the laser processing technique using a grooved roller.

  More specifically, for example, holes are perforated in the film using the following method.

  First, FIG. 1 and FIG. 2 are sectional views of a manufacturing apparatus for explaining a method for manufacturing a fruit and vegetable freshness-keeping packaging bag according to this embodiment, and FIG. 3 is a perspective view of a main part. Hereinafter, an example is demonstrated using FIGS. 1-3 about the manufacturing method of the fruit and vegetables freshness holding packaging bag which concerns on this embodiment.

  According to the manufacturing apparatus of FIG. 1, when the synthetic resin film 2 unwound from the unwinding roll 1 passes between the laser irradiation device 3 and the rotation support roll 4, the laser irradiation device 3 synthesizes a pulsed laser beam. The resin film 2 can be irradiated. By carrying out like this, the hole equivalent to the shape of the irradiated beam can be provided in the synthetic resin film 2.

  The synthetic resin film 2 provided with holes by the above method is taken up by the take-up roll 5. Two guide rolls 6 are provided before and after the rotation support roll 4.

  Further, the upper end of the rotation support roll 4 is located above the line connecting the upper ends of the two guide rolls 6. For this reason, the synthetic resin film 2 can be pressed so that it may contact | adhere to the rotation support roll 4, a laser irradiation position can be positioned and generation | occurrence | production of a vertical wrinkle can be prevented.

  Further, in the manufacturing apparatus of FIG. 1, an unwinding roll 1 and a winding roll 5 are provided via a rotation support roll 4. In the manufacturing apparatus of FIG. 1, the guide roll 6 is provided between the rotation support roll 4 and the unwinding roll 1 and between the rotation support roll 4 and the take-up roll 5. Further, the floating roll 7 is provided between the unwinding roll 1 and the guide roll 6 and between the guide roll 6 and the winding roll 5. By doing so, an appropriate tension can be applied to the synthetic resin film 2 by the floating roll 7.

  Further, the laser irradiation device 3 is provided with a compressed gas introduction path 8, and during the laser irradiation, compressed gas is applied to the synthetic resin film 2 from the nozzle tip 9 (see FIG. 2) along the laser beam. Can be sprayed.

FIG. 2 is an enlarged cross-sectional view of a main part of the laser irradiation apparatus 3 in the manufacturing apparatus shown in FIG.
According to the manufacturing method of the fruit and vegetable freshness-keeping packaging bag according to this embodiment, the synthetic resin film 2 can be run under the nozzle tip 9 of the laser irradiation device 3 as shown in FIG.

  Further, since the pulse laser 10 passes through the light guide path 11 and is focused by the emission optical unit (lens) 12, the pulse laser 10 becomes a conical beam 13 and can be irradiated to the synthetic resin film 2 from the nozzle tip 9. At this time, the inner diameter of the nozzle tip 9 is made larger than the beam diameter of the pulse laser 10 that passes therethrough. Further, the focal position of the pulse laser 10 focused by the emission optical section (lens) 12 is preferably set to a position slightly outside the film from the surface opposite to the laser incident surface of the synthetic resin film 2.

  As described above, by irradiating the conical beam 13, the beam irradiation portion in the synthetic resin film 2 is melted, decomposed, and volatilized, whereby the hole 14 is formed.

  The pitch of the holes 14 drilled in the synthetic resin film 2 can be adjusted by synchronizing the traveling speed of the synthetic resin film 2 and the pulse frequency of the pulse laser 10. Since one laser irradiation device can usually open 20 to 1,000 holes 14 per second, the traveling speed of the synthetic resin film 2 can be increased and high productivity can be achieved.

  The shape of the hole 14 drilled in the synthetic resin film 2 is substantially the same as the shape of the conical beam 13 passing through the synthetic resin film 2, and a hole having a constant shape can always be formed. The conical trapezoidal hole can be made closer to a cylindrical shape by increasing the focal length of the emission optical section (lens) 12.

  Further, as described above, the compressed gas introduction path 8 is provided in the vicinity of the nozzle tip 9 of the light guide path 11 in the laser irradiation device 3. By carrying out like this, compressed gas can be sprayed along a laser beam with respect to the synthetic resin film 2 during laser irradiation.

  The flow rate of the compressed gas is set to 2-10 m / s at the nozzle tip 9 so that decomposition products generated by perforation do not enter the nozzle tip 9 and contaminate the emission optical part (lens) 12. Is preferable, and it is more preferable to set to 3 to 6 m / s.

  The compressed gas is not particularly limited, and for example, in addition to compressed air, an inert gas such as nitrogen gas or carbon dioxide gas can be used. Compressed air has no handling risk and is advantageous in terms of cost. The inert gas suppresses oxidation of the decomposition product of the plastic film, and can reduce wrinkles, scorching, blackened products, and the like.

  In the manufacturing method of the fruit and vegetable freshness-keeping packaging bag according to this embodiment, the surface opposite to the laser incident surface is brought into contact with the rotation support roll 4 and the synthetic resin film 2 is supported by the rotation support roll 4. Moreover, as shown in FIG. 3, for example, the groove 15 corresponding to the laser irradiation position is formed on the rotary support roll 4 so that the decomposition product of the synthetic resin film 2 can be volatilized also from the side opposite to the laser incident surface. It is better to have

  The rotation support roll 4 shown in FIG. 3 has five grooves 15. When five laser irradiation apparatuses are used together with such a rotation support roll 4, five rows of holes can be provided in the synthetic resin film 2.

  The laser according to the present embodiment is not particularly limited, and examples thereof include a ruby laser, a neodymium YAG laser, a neodymium glass laser, and a carbon dioxide gas laser. Among these, a carbon dioxide laser is particularly suitable because it has high energy efficiency, high output, and easy heat removal.

According to the manufacturing method of the fruit and vegetable freshness-keeping packaging bag according to this embodiment, holes can be provided in the synthetic resin film at high speed and with high productivity. Since the shape of the hole is determined by the shape of the pulse laser beam, a hole having a constant shape can always be formed.
Further, most of the material of the synthetic resin film perforated by the laser is decomposed and volatilized and blown off by the compressed gas. For this reason, the emission optical part (lens) of the laser irradiation apparatus is not contaminated by decomposition products.

  In addition, by selecting the number of the laser irradiation device and adjusting the pulse laser cycle and the running speed of the synthetic resin film, it has a hole with an arbitrary hole density ranging from sparse to dense holes. A synthetic resin film can be manufactured.

  By doing so, it is possible to obtain a perforated synthetic resin film in which the hole diameter and the position of the hole are highly controlled, and to obtain for the first time a packaging bag for maintaining freshness of fruits and vegetables according to this embodiment that satisfies a specific condition. Can do. The selection of the film material and the selection of the laser processing conditions when producing the fruit and vegetable freshness-keeping packaging bag according to this embodiment will be described in more detail in the examples described later in comparison with the conventional manufacturing method.

  In addition, the manufacturing method of the fruit and vegetables freshness maintenance packaging bag which concerns on this embodiment is not limited to the processing method using the said laser, For example, punching processing or hot needle processing may be sufficient. However, even when employing these processing methods, it is necessary to combine various factors such as the temperature and shape of the hot needle in a highly controlled manner.

  In the fruit and vegetable freshness-keeping packaging bag according to the present embodiment, the location where the hole is provided is not particularly limited, but it is preferably provided at a location where water tends to accumulate when the packaged fruits and vegetables are transported and displayed at the store. By doing so, it is possible to prevent deterioration of the quality of the fruits and vegetables due to the oozing of water, condensation inside the packaging bag, and accumulation of water inside. Therefore, it is possible to provide fruits and vegetables that look good when displayed on the market as viewed from the consumer.

Moreover, the total open area per bag of the fruit and vegetable freshness-keeping packaging bag obtained by the manufacturing method in this embodiment is, for example, about 1 × 10 ⁻⁵ mm to ² mm ² per 100 g of contents in the bag. is there.

  In the fruit and vegetable freshness preservation packaging bag according to the present embodiment, fruits and vegetables are packaged, and more specifically, fruits and vegetables washed in the process from harvesting to packaging are packaged.

  Fruits and vegetables generally contain a lot of moisture, and they often condense in the package due to transpiration by respiration, and storage using the fruit and vegetable freshness-keeping packaging bag in this embodiment is suitable. Specific examples of fruits and vegetables include: mackerel, spinach, komatsuna, mizuna, beech, asparagus, cucumber sinus, lettuce, thyme, parsley, italian parsley, rosemary, oregano, lemon balm, chives, lavender, salad barnet, ramsyear, rocket , Dandy lion, nastatum, basil, arugula, watercress, morroheiya, celery, kale, leek, cabbage, cabbage, sardine, saladna, sanchu, fuki, nabana, chinsai, honey bee, seri, me cabbage, broccoli, cauliflower, ginger, radish, Carrot, burdock, radish, turnip, sweet potato, potato, yam, yam, taro, ginenjo, yamatomo, bell pepper, paprika, shishito, cucumber, eggplant, tomato Door, mini tomatoes, pumpkin, bitter gourd, okra, sweet corn, green soybean, peas, green beans, broad beans, Kinkinokorui, and the like. It is also effective for fruits such as citrus, apples, pears, grapes, blueberries, strawberries, strawberries, and cut flowers. These are also effective in a cut state, so-called cut vegetables and cut fruits.

  In this embodiment, since the fruits and vegetables washed with water or the fruits and vegetables wet with rain or dew can be packaged without draining, workability is improved. It is also possible to quickly evaporate all or part of the moisture of the fruits or vegetables, for example, to keep the fruits or vegetables cool to keep them fresh or to reduce the moisture to remove the effects of moisture on the fruits as soon as possible. . In such a case, the fruit and vegetables may be sealed in a fruit and vegetables freshness-keeping packaging bag according to the present embodiment, and vacuum precooled.

The package in the present embodiment is formed by sealing fruits and vegetables with the fruit and vegetable freshness-keeping packaging bag in the present embodiment.
Moreover, the freshness maintenance method in this embodiment includes the process of packaging fruits and vegetables using the freshness-keeping packaging bag for fruits and vegetables in this embodiment. It is necessary to seal the fruit and vegetables after they are packaged in the fruit and vegetable freshness preservation packaging bag.
Although it does not specifically limit as a sealing method, The method of using a heat seal, an adhesive tape, a rubber band, a string etc., methods, such as paste pasting and a zipper, are mentioned.

The area inside the packaging bag of the fruit and vegetable freshness-keeping packaging bag can be set according to the shape, size, density, and the like of the fruit and vegetable to be packaged. Then, the packaging body area of vegetables and fruits fresh-keeping packaging bag per fresh produce 100g is, for example 100 cm ² or more 5000 cm ² or less, preferably 200 cm ² or more 3000 cm ² or less.

In this embodiment, from the viewpoint of appropriately controlling the respiration rate of fruits and vegetables according to the temperature environment, the following configuration may be used.
The oxygen permeability of the perforated synthetic resin film per fresh produce 100g ^{is, 50mL / 100g · m 2 ·} day · atm or more ^{50000mL / 100g · m 2 · day} · atm or less, preferably 60 mL / 100g · ^{m 2} It is not less than day · atm and 10000 mL / 100 g · m ² · day · atm.

  Further, from the viewpoint of more stably suppressing the progress of deterioration of fruits and vegetables, the oxygen concentration in the package containing fruits and vegetables is, for example, 0.1% or more and less than 19% in a state before opening the package, Is 1% or more and 17% or less.

  Further, from the viewpoint of maintaining the freshness of the fruits and vegetables more stably, the weight reduction rate of the whole package with fruits and vegetables is 0.05% by weight or more and less than 1% by weight, preferably 0.08% by weight. It is 0.9 weight or less.

As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
Hereinafter, examples of the reference form will be added.
1. A fruit and vegetable freshness-keeping packaging bag composed of a perforated synthetic resin film,
The area ratio R1 (%) of the apertured synthetic resin film at 40 ° C.,
The aperture area ratio R2 (%) at 5 ° C. of the porous synthetic resin film,
A fruit and vegetables freshness-maintaining packaging bag having a hole change rate calculated from the following formula (1) from 5 to 50.
Rate of change in opening = {(R1-R2) / R2} × 100 (1)
2. Oxygen permeation amount P1 (mL / 100 g · m ² · day · atm) of the perforated synthetic resin film at 40 ° C. and 90% RH, and oxygen permeation amount P2 of the perforated synthetic resin film at 5 ° C. and 90% RH The ratio P1 / P2 of (mL / 100 g · m ² · day · atm) is 1 + 0.002 or more and 1 + 0.15 or less. The fruit and vegetable freshness-keeping packaging bag described in 1.
3. 1. The average diameter of the holes provided in the porous synthetic resin film is 20 μm or more and 2000 μm or less. Or 2. The fruit and vegetable freshness-keeping packaging bag described in 1.
4). 1. The water vapor permeability at 40 ° C. and 90% RH of the porous synthetic resin film is 4 g / m ² · day to 400 g / m ² · day. To 3. The fruit and vegetable freshness-keeping packaging bag according to any one of the above.
5. 1. The aperture area ratio R1 at 40 ° C. of the perforated synthetic resin film is 1.0 × 10 ⁻⁶ % or more and 5.0 × 10 ⁻² % or less. To 4. The fruit and vegetable freshness-keeping packaging bag according to any one of the above.
6). A plurality of holes are provided in the fruit and vegetable freshness-keeping packaging bag. To 5. The fruit and vegetable freshness-keeping packaging bag according to any one of the above.
7). The perforated synthetic resin film is provided with a through hole,
When the maximum thickness of the perforated synthetic resin film in the region within 10 mm from the outer periphery of the through hole is Tmax and the minimum thickness is Tmin on the outer surface of the freshness-keeping packaging bag for fruits and vegetables, the maximum thickness and the minimum thickness The ratio Tmax / Tmin is 1.05 or more and 8.00 or less. To 6. The fruit and vegetable freshness-keeping packaging bag according to any one of the above.
8). 1. Fruits and vegetables washed with water are packaged in the process from harvesting to packaging. To 7. The fruit and vegetable freshness-keeping packaging bag according to any one of the above.
9.1. To 8. A package containing fruits and vegetables formed by sealing the fruits and vegetables with the freshness-keeping packaging bag for fruits and vegetables according to any one of the above.
10. Of the vegetables and fruits containing packaging material, the packaging body area of the vegetables and fruits fresh-keeping packaging bag per the fresh produce 100g is 100 cm ² or more 5000 cm ² or less, 9. Packaging with fruits and vegetables as described in 1.
11. 8. The oxygen concentration in the package containing fruits and vegetables is 0.1% or more and less than 19% before opening the package containing fruits and vegetables. Or 10. Packaging with fruits and vegetables as described in 1.
12 8. The weight reduction rate of the whole package with fruits and vegetables is 0.05% by weight or more and less than 1% by weight per day; To 11. A package containing fruits and vegetables according to any one of the above.
13.1. To 9. The fruit and vegetables freshness maintenance method which packages fruits and vegetables using the fruit and vegetables freshness maintenance packaging bag as described in any one of these.

  Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.

Example 1
At the bottom of a bag of an anti-fogging biaxially stretched polypropylene film (hereinafter also referred to as “anti-fogging OPP”) (manufactured by Gunze Co., Ltd., trade name: Sylphan MV2, thickness 40 μm, bag size 140 mm × 180 mm) at 25 ° C. Nine holes having a diameter of 180 μm (average hole diameter) and an opening area of 0.026 mm ² at 40 ° C. were provided. In addition, the total opening area at 40 ° C. was 0.24 mm ² . In this way, a packaging bag for maintaining freshness of fruits and vegetables was obtained. Moreover, the planar shape of the through-hole in the outer surface of the obtained fruit and vegetable freshness holding packaging bag and the planar shape of the through-hole in the inner surface of the fruit and vegetable freshness-holding packaging bag were both circular and substantially the same shape.

In this example, perforation was performed by the following method.
First, a rotating support roll having five rolls having a diameter of 318 mm and a width of 800 mm and a groove having a width of 5 mm and a depth of 5 mm at a distance of 100 mm from a position 150 mm from both ends so as to have the shape shown in FIG. On the other hand, a carbon dioxide laser with an output of 150 watts was prepared as a laser irradiation device. Each of the five laser irradiation devices was installed so that the laser irradiation position corresponded to the groove position of the rotation support roll. In addition, the laser irradiation apparatus was installed so that the distance with a film might be 10-15 mm.

Next, by using the apparatus shown in FIG. 1-2, the rotating support roll is rotated at a peripheral speed of 60 m / min, so that the film runs on the rotating support roll at a running speed of 60 m / min. Were irradiated with a pulse laser 10 times per second. At this time, a nitrogen gas pressure of 1.0 kg / cm ² (gauge pressure) was applied to the compressed gas introduction path, and nitrogen gas was blown along the laser beam from the nozzle tip during laser irradiation.

(Example 2)
At the bottom of the bag of anti-fogging OPP (Toyobo Co., Ltd., trade name: pyrene film-FG: P5562, thickness 25 μm, bag size 160 mm × 190 mm), the diameter is 600 μm (average diameter) at 25 ° C. Four holes with an opening area of 0.287 mm ² at 40 ° C. were provided. In addition, the total opening area at 40 ° C. was 1.15 mm ² . In this way, a packaging bag for maintaining freshness of fruits and vegetables was obtained. The perforation was performed using the same method as in Example 1.

(Example 3)
At the bottom of the bag of anti-fogging OPP (Toyobo Co., Ltd., trade name: Pyrene Film-FG: P5562, thickness 25 μm, bag size 160 mm × 190 mm), the diameter is 520 μm (average diameter) at 25 ° C. Four holes with an opening area of 0.224 mm ² at 40 ° C. were provided. In addition, the total opening area at 40 ° C. was 0.90 mm ² . In this way, a packaging bag for maintaining freshness of fruits and vegetables was obtained. The perforation was performed using the same method as in Example 1.

Example 4
At the bottom of the bag of anti-fogging OPP (Toyobo Co., Ltd., trade name: Pyrene Film-FG: P5562, thickness 25 μm, bag size 160 mm × 190 mm), the diameter is 400 μm (average diameter) at 25 ° C. And 5 holes with an opening area of 0.129 mm ² at 40 ° C. were provided. In addition, the total opening area at 40 ° C. was 0.64 mm ² . In this way, a packaging bag for maintaining freshness of fruits and vegetables was obtained. The perforation was performed using the same method as in Example 1.

(Example 5)
At the bottom of the bag of anti-fogging OPP (Toyobo Co., Ltd., trade name: Pyrene film-FG: P5562, thickness 25 μm, bag size 160 mm × 190 mm), the diameter is 250 μm (average diameter) at 25 ° C. at 25 ° C. Ten holes with an opening area of 0.051 mm ² were formed at 40 ° C. In addition, the total opening area at 40 ° C. was 0.51 mm ² . In this way, a packaging bag for maintaining freshness of fruits and vegetables was obtained. The perforation was performed using the same method as in Example 1.

(Comparative Example 1)
At the bottom of the bag of anti-fogging OPP (Toyobo Co., Ltd., trade name: Pyrene film-FG: P5562, thickness 25 μm, bag size 160 mm × 190 mm), the diameter is 6000 μm (average diameter) at 25 ° C. Four holes with an opening area of 27.792 mm ² at 40 ° C. were provided. In addition, the total aperture area at 40 ° C. was 111.17 mm ² . For punching, punching was performed. In this way, a packaging bag for maintaining freshness of fruits and vegetables was obtained.

(Comparative Example 2)
A fruit and vegetables freshness-keeping packaging bag was obtained in the same manner as in Example 5 except that a laser irradiation device in which no groove was provided in the rotating support roll was used as the laser irradiation device.

  About the obtained fruit and vegetables freshness maintenance packaging bag, the measurement and evaluation shown below were performed.

In addition, for each measurement and evaluation, a packaging body in which green beans were packaged as described below was used.
An average of 180 g of green soybeans that had been washed with water was put into each of the fruit and vegetable freshness-keeping packaging bags of Examples 1 to 5 and Comparative Examples 1 and 2, and 20 packs of sealed packages sealed with a heat sealer were produced. The packed package was packed in a cardboard box so that the bottom of the bag faces downward. In addition, the area in the package of the package containing shrimp was as follows. The packaging body area per 100 g of green soybeans of Example 1 was 280 cm ² , and the packaging body area per 100 g of green soybeans of Examples 2 to 5 and Comparative Examples 1 and 2 was 337 cm ² .

  The package was stored at 5 ° C. for 5 days and then stored at 40 ° C. for 2 days, and quality changes such as the appearance, smell, and taste of green soybeans were followed.

(Example 6)
20 packs of broccoli containing 20 pieces of broccoli in a state of freshness and fruit freshness holding packaging bags of Example 1 were put in an average of 180 g each and sealed with a heat sealer. In addition, the packaging body area per 100 g of the broccoli was 280 cm ² . The broccoli-containing package was also stored for 5 days at 5 ° C. and then stored for 2 days at 40 ° C., and changes in quality such as the appearance and smell of broccoli were followed.

(Evaluation item)
Perforated area ratio: First, the perforated area of the inner surface of the 40 ° C. and 5 ° C. fruit and vegetables freshness-holding packaging bags was measured using a microscope (VH-6300, manufactured by Keyence Corporation). The surface area of the fresh fruit and vegetables holding packaging bag was calculated as twice the bag size. Next, a value calculated by the following calculation formula (1) from the obtained aperture area and surface area values was defined as the aperture area ratio. The unit is%.
Perforation area ratio = (Aperture area / bag surface area) × 100 (1)
Rate of change in aperture: Calculated by the following formula (A) from the aperture area ratio R1 (%) at 40 ° C. calculated from the above formula (1) and the aperture area ratio R2 (%) at 5 ° C.
Rate of change in opening = {(R1-R2) / R2} × 100 (A)

Oxygen permeation amount: The oxygen permeation amount of the resin film at 40 ° C., 90% RH, or 5 ° C., 90% RH was measured by the method described in the following (1) to (5). The unit was mL / 100 g · m ² · day · atm.
(1) Preparation of bag A packaging bag for maintaining freshness of fruits and vegetables was prepared using a film for measuring oxygen permeation. At this time, the bag was sealed with heat seal so that oxygen would not leak out from other than the through-holes of the film. The size of the bag to be measured was such that the inner surface area of the bag was 0.06 m ² or more. All the following operations were performed in the atmosphere.
(2) Entrapment of nitrogen gas After sealing the bag with heat sealing or the like, the bag was deaerated using an aspirator or the like. Deaeration was performed until both sides of the bag were stuck. Next, this bag was filled with nitrogen gas (purity 99.9% or more) using a white hard syringe. The amount of gas injected was determined by using the scale of the syringe barrel as much as possible without depending on the bag size, but in the range where the film was not tensioned. In addition, deaeration and nitrogen gas injection were performed by inserting an injection needle into a bag. When piercing the needle, a double-sided tape was attached to the film, and an adhesive tape made of polypropylene film (hereinafter referred to as “PP tape”) was attached thereon. Further, after removing the needle, the needle hole was immediately closed with PP tape. The tape affixed to the bag was made to fit within an area of 4.5 cm ² or less. In the case of a microporous film, care was taken not to block the micropores.
(3) Initial oxygen concentration measurement The initial oxygen concentration (C0) in the bag immediately after nitrogen gas filling (t = ₀ ) was measured. The gas in the bag was sampled, and the initial oxygen concentration (C ₀ ) in the bag was determined by gas chromatography (TCD). _C0 is 0.2% or less, and when it exceeds this, work is performed again. The sampling gas for measuring the oxygen concentration was 10 cc or less. When injecting into gas chromatography, about 1 cc of sampling gas was injected.
(4) Storage of bag The bag whose initial oxygen concentration was measured is stored at 23 ° C. and 60% RH (constant temperature and humidity chamber). At this time, it left still so that an object might not be put on a bag and the wind of the fan of a constant temperature and humidity chamber might hit directly.
(5) Measurement of oxygen concentration in the bag and calculation of oxygen permeation during storage The oxygen concentration in the bag is within the range of 1% or more and 7% or less immediately after filling with nitrogen gas and after 3 hours or more after filling. In total, three or more points were measured. Since it is necessary to establish a proportional relationship (correlation coefficient of 0.98 or more) between the elapsed time t (hr) and the oxygen concentration (C _t ) in the bag, a retest was performed when the correlation coefficient did not hold.
If the oxygen permeation amount of the film is too large and the oxygen concentration in the bag increases too quickly and this condition cannot be cleared, a part of the film is made of the same material that is known to be smaller than the film whose oxygen permeation amount is known. A bag was made by laminating with a film, and the same procedure was performed. At this time, the surface area of the bag was determined by subtracting the oxygen permeation amount of the known film portion from the obtained oxygen permeation amount, excluding the portion pasted with another known film. The oxygen permeation amount was calculated by the following calculation formula (2) using the value with the longer elapsed time.
F = 1.143 × (C _t −C ₀ ) × V / t / s (2)
However,
F: Oxygen permeation amount (mL / 100 g · m ² · day · atm)
C _t : Oxygen concentration in bag (%) at time t after nitrogen gas filling
C ₀ : oxygen concentration in bag immediately after filling with nitrogen gas (%)
V: Amount of nitrogen gas charged (cc)
t: Elapsed time from gas filling (hr)
s: surface area of the bag (m ² )

Maximum thickness Tmax and minimum thickness Tmin of film in hole peripheral region: The film thickness in the hole peripheral region was measured according to JIS K7130. Specifically, the thickness of the film at multiple points arbitrarily selected in the hole peripheral region was measured according to JIS K7130. And among the several measurement results regarding the thickness of the obtained film, the maximum value was set to Tmax and the minimum value was set to Tmin. The unit was μm. Here, the region (hole peripheral region) within 10 mm from the outer periphery of the through hole on the outer surface of the fruit and vegetable freshness holding packaging bag is drawn from the center point of the through hole so as to pass through the peripheral portion (outer periphery) of the through hole. On the straight line, it refers to the range from the intersection of the straight line and the peripheral edge of the through hole to a location 10 mm away from the center point of the through hole.

Water vapor transmission rate: The water vapor transmission rate at 40 ° C. and 90% RH was measured according to JIS K7129: 2008. The unit was g / m ² · day.

Oxygen concentration: The oxygen concentration at 40 ° C. and 5 ° C. was measured using a gas chromatograph (GC323, GC323) after sampling the air in the package before opening the package. The unit is%.

Weight reduction rate: The weight reduction rate at 40 ° C. and 5 ° C. was measured by the following procedure. First, about the weight of the bag which packed 100 g of green soybeans, the weight (W0) on the first test day and the weight (W7) on the seventh day after the start of the test were measured with an electronic balance. Next, from the weight of the obtained bag, a value calculated by the following calculation formula (3) was defined as a weight reduction rate.
Weight reduction rate = (W0−W7) / W0 × 100 (3)

  The evaluation results regarding the above evaluation items are shown in Table 1 and Table 2 below.

  The fruit and vegetable freshness-keeping packaging bags of Examples 1 to 6 and Comparative Example 2 are all punched using a laser irradiation apparatus. In the fruit and vegetable freshness-keeping packaging bags of Examples 1 to 6, there was almost no variation in the diameter of the through holes. On the other hand, when the hole diameters of the through holes provided in the fruit and vegetable freshness-keeping packaging bag of Comparative Example 2 were compared, there was a variation (difference) of 25 μm between the maximum hole diameter and the minimum hole diameter. As described above, the cause of the variation in the diameter of each through-hole in the fruit and vegetable freshness-keeping packaging bag of Comparative Example 2 was that a laser was provided by using a normal laser irradiation device in which no groove was provided in the rotary support roll. Radiant heat is generated and heat is accumulated on the rotating support roll. As a result, it is considered that the thermal diffusion around the through-holes is delayed and the diameter of each through-hole cannot be controlled.

  About the fruit and vegetables freshness maintenance packaging bag of the comparative example 2, the value of the opening change rate of the perforated synthetic resin film was more than 50. When a plurality of fruit and vegetable freshness-keeping packaging bags were continuously produced by the same method as in Comparative Example 2, the hole diameter of each through hole was varied in the obtained packaging bag due to the radiant heat of the laser. As a result, in the same method as in Comparative Example 2, a bag that could withstand commercial production could not be obtained.

  The fruit and vegetable freshness-keeping packaging bags of Examples 1 to 5 were stored for 5 days at 5 ° C. after storing the packaged green soybeans at 5 ° C., and then stored at 40 ° C. for 2 days. When tracked, it was in good condition for a total of 7 days. On the other hand, the green beans preserved by using the fruit and vegetable preservation packaging bags of Comparative Examples 1 and 2 were deflated and were not sweet.

  The package of Example 6 is obtained by packaging broccoli instead of green beans in the fruit and vegetable freshness preservation packaging bag of Example 1. The broccoli-containing package of Example 6 was also stored at 5 ° C for 5 days, then stored at 40 ° C for 2 days, and the quality changes such as the appearance and smell of broccoli were traced. In addition, a good condition was maintained for a total of 7 days.

DESCRIPTION OF SYMBOLS 1 Unwinding roll 2 Synthetic resin film 3 Laser irradiation apparatus 4 Rotating support roll 5 Winding roll 6 Guide roll 7 Floating roll 8 Compressed gas introduction path 9 Nozzle tip 10 Pulse laser 11 Light guide path 12 Output optical part (lens)
13 Conical beam 14 Hole 15 Groove

Claims (7)

A freshness-keeping packaging bag made of perforated synthetic resin film or edamame or broccoli ,
The average diameter of the holes provided in the porous synthetic resin film is 30 μm or more and 800 μm or less,
Oxygen permeation amount P1 (mL / 100 g · m ² · day · atm) of the perforated synthetic resin film at 40 ° C. and 90% RH, and oxygen permeation amount P2 of the perforated synthetic resin film at 5 ° C. and 90% RH The ratio P1 / P2 with (mL / 100 g · m ² · day · atm) is 1 + 0.04 or more and 1 + 0.08 or less,
When the maximum thickness of the perforated synthetic resin film is Tmax and the minimum thickness is Tmin in the region within 10 mm from the outer periphery of the hole on the outer surface of the freshness-keeping or broccoli freshness-keeping packaging bag, the maximum thickness and the minimum A freshness-keeping packaging bag of green beans or broccoli having a thickness ratio Tmax / Tmin of 2.07 or more and 4.26 or less. The total open area per bag of the freshness-keeping or broccoli freshness-keeping packaging bag is 1 × 10 ⁻⁵ mm ² or more and 2 mm ² or less per 100 g of the contents in the bag at 40 ° C. A freshness-keeping packaging bag of the edamame or broccoli as described. The soybean or more holes to maintain freshness packaging bag broccoli is provided, green soybean, or broccoli freshness packaging bag according to claim 1 or 2. The fresh bean or broccoli freshness-keeping packaging bag according to any one of claims 1 to 3, wherein the washed soy bean or broccoli is packaged in the process from harvesting to packaging. Soybeans or broccoli containing packaging material formed by sealing the Soybeans or broccoli by Soybeans or broccoli freshness packaging bag according to any one of claims 1 to 4. Of the soybean or broccoli containing packaging material, the green soybean or packaging within the area of the soybean or broccoli freshness packaging bag per broccoli 100g is 200 cm ² or more 3000 cm ² or less, green soybean, or broccoli containing packaging according to claim 5 body. Soybeans or broccoli method freshness packaging Soybeans or broccoli with Soybeans or broccoli freshness packaging bag according to any one of claims 1 to 4.

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