JP6689800B2 - Anti-corruption method - Google Patents

Description

  The present invention relates to a method for suppressing post-harvest rot of pumpkin, lettuce, leeks or eggplant.

  Storage of harvested pumpkins at low temperatures results in numerous depressions on the surface due to cold damage. To prevent such cold injury, the pumpkin is suitably stored at a temperature in the range of about 10-13 ° C. However, it is known that when pumpkin is stored at a relatively high temperature of about 10 to 13 ° C., it tends to rot due to the generation of mold and the like.

  As a technique for suppressing the rotting of pumpkin, there is a method of immersing the pumpkin in a bactericidal agent or applying a bactericidal agent to the pumpkin (for example, see Patent Documents 1 and 2).

  Further, as a technique for storing fruits and vegetables such as pumpkin for a long period of time, there are methods disclosed in Patent Documents 3 to 7, for example. In the method according to Patent Document 3, fruits and vegetables are washed with a sterilizing solution such as electrolyzed water or an aqueous solution of hypochlorous acid, dried, and then dried with a synthetic resin film having a certain strength and a certain amount of oxygen and carbon dioxide permeation. To package. Further, in the method according to Patent Document 4, the oxygen concentration in the container is set to 7% or less by putting a deoxidizer in the container containing the fruits and vegetables, and the fruits and vegetables are stored in a cool and dark place. Further, in the method according to Patent Document 5, fruits and vegetables are sterilized and washed with a sterilizing solution such as an aqueous solution of hypochlorous acid, washed with water and dried, and then the fruits and vegetables are vacuum-packed. In the method according to Patent Document 6, fruits and vegetables are sterilized and washed with an aqueous solution of sodium hypochlorite, dried using hot air or far infrared rays, and then the fruits and vegetables are pulverized and stored. In addition, in the method according to Patent Document 7, after steaming in a temperature range of 60 to 70 ° C. and high humidity for a time range of 10 to 20 minutes, it is dried using hot air in a temperature range of 40 to 250 ° C. Let

  Here, in addition to pumpkin, greens and lettuce are other perishable fruits and vegetables. As a technique for suppressing rotting of leek, a method of irradiating the surface of leek with an electron beam of less than 1000 keV (see, for example, Patent Document 8), or a package having an oxygen permeation amount suitable for storing leek, and storing at an appropriate temperature There is a Modified Atomosphere preserving method (for example, refer to Patent Document 9). Further, as a technique for suppressing the decay of lettuce, a method of treating lettuce with ethanol and packaging it with a polymer film having air permeability and water vapor permeability in order to prevent the generation of mold and fungi (see, for example, Patent Document 10). There is.

  In addition, as a method for suppressing decay of strawberries, tomatoes, broccoli, or grapes after harvest, there is a method of irradiating these fruits and vegetables with both red light and far-red light (see, for example, Patent Document 11). Furthermore, by irradiating leaves such as cucumber with green light, a method of suppressing the onset of Botrytis cinerea that infects the leaves (see, for example, Patent Document 12), and leaves of vegetables and fruits during cultivation of vegetables and fruits. There is a method for suppressing the onset of powdery mildew which infects leaves by irradiating the plant with near-infrared light having a wavelength of 740 nm (see, for example, Patent Document 13).

JP, 2014-12709, A JP, 2010-111584, A JP, 2005-178855, A JP, 2009-136208, A JP, 2001-578212, A JP, 2006-212025, A JP, 2007-53915, A JP, 2001-269112, A JP 2002-27906 A JP, 2003-284487, A JP, 2016-26484, A International Patent Application Publication No. 2007/105599 JP, 2013-230122, A

  According to the methods of Patent Documents 1 and 2, there is a possibility that the medicine remains on the pumpkin.

  In addition, the methods of Patent Documents 3 to 7 have a problem that labor and cost are required for washing, drying, packaging, or vacuum processing of fruits and vegetables. Furthermore, in the method of patent document 6 or 7, since the fruits and vegetables are powdered or steamed, there is a problem that the shape of the fruits and vegetables is impaired.

  In addition, the methods of Patent Documents 8 to 10 have a problem that the device or the packaging material used is expensive.

  In addition, the method of Patent Document 11 is a method for suppressing softening or discoloration of strawberries, tomatoes, broccoli, or grapes, and has not been confirmed for a spoilage suppressing effect for other fruits and vegetables such as pumpkin.

  Further, the methods of Patent Documents 12 and 13 are methods for suppressing a specific disease with respect to vegetables and the like during cultivation, and the effect of suppressing decay of pumpkin and the like after harvest has not been confirmed.

  The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a method for more easily suppressing spoilage of pumpkin, lettuce, leeks, or eggplants, for example, during storage after harvesting. Especially.

  As a result of the inventors' investigation, they found that post-harvest pumpkin, lettuce, leeks, or eggplants could be inhibited from decay by irradiating them with both red light and far-red light.

  Therefore, in order to achieve the above-mentioned object, the method for inhibiting decay of the present invention irradiates pumpkin, lettuce, leeks or eggplant with both red light and far-red light.

  According to the spoilage suppressing method of the present invention, it is possible to suppress spoilage of pumpkin, lettuce, leek or eggplant by irradiating both red light and far-red light.

FIG. 5 is a diagram showing the number of days that each test plot has a shelf life in Example 1. FIG. 8 is a diagram showing the number of days that each test plot has a shelf life in Example 2. FIG. 7 is a diagram showing the number of days that each test plot has a shelf life in Example 3; FIG. 8 is a diagram showing the number of days that each test plot has a shelf life in Example 4;

  Embodiments of the present invention will be described below, but numerical conditions and the like are merely suitable examples. Therefore, the present invention is not limited to the following embodiments, and many modifications that can achieve the effects of the present invention can be made without departing from the scope of the configuration of the present invention.

  The spoilage suppressing method of the present invention comprises a process of irradiating fruits and vegetables for spoilage suppression with both red light and far-red light. Here, the red light is light having a wavelength range of about 660 nm. The far-red light is light in the wavelength range of about 760 nm. Note that red light and far-red light can be emitted simultaneously, or red light and far-red light can be alternately emitted.

  Fruits and vegetables here are post-harvest pumpkins, lettuce, leeks or eggplants. If these fruits and vegetables are put at room temperature after storage such as after harvesting, they will rot and their commercial value will decrease. At this time, when the red light and the far-red light are irradiated, decay is suppressed and the commercial value is maintained.

  Therefore, by irradiating with both red light and far-red light, it is possible to suppress the putrefaction of post-harvest pumpkin, lettuce, leeks or eggplant during storage.

(Example 1)
Example 1 is a test for investigating the putrefaction-inhibiting effect of pumpkin by irradiation with red light and far-red light in a storage set at 14 ° C.

  Test sections-1 to 5 were set, and a cardboard container (hereinafter, also simply referred to as a container) having a height, a width, and a height of 40 cm, 56 cm, and 32 cm was installed in each test section. As pumpkin specimens, three pieces of "Ebisu" and "Kuririn" each having a diameter of 15 to 16 cm and a weight of about 900 g were stored in each of the containers of test sections -1 to 5. And light irradiation was performed using the light source installed in the upper part of the container. Here, "Ebisu" and "Kuririn", which had been stored in a cool place for about one month after harvest, were obtained from the producer and tested from the beginning of November. In addition, about the specimens of the test sections-2, 4 and 5, the epidermis was sterilized by treatment with electrolytic water (pH: 2.9, effective chlorine concentration: 23 ppm) before being stored in the container. The specimens of these test sections-2, 4 and 5 were treated with electrolyzed water by immersing in electrolyzed water for 5 minutes, then air-dried and then stored in a container.

  Table 1 shows the irradiation conditions in the test groups -1 to 5.

  Test plots 1 and 2 were test plots that were not irradiated and were set in the dark.

Moreover, the test plots 3 and 4 are test plots in which the red light and the far-red light are alternately and independently irradiated. LEDs were used as light sources of red light and far-red light, respectively. The spectral characteristics of the light source used were evaluated using a spectroscopic analyzer (LI-1800 manufactured by LI-COR). The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensities of the red light and the far-red light were 2 W / m ^{2 at} the bottom near the center of the container directly below the light source, and 0.4 W / m ² at the weakest point near the outer circumference of the container.

  In the test groups 3 and 4, the irradiation time per day was set to 24 hours in which the red light and the far-red light were alternately irradiated in this order for 12 hours each independently, and the dark time was not provided.

Moreover, the test section-5 is a test section in which the red light and the far-red light are simultaneously irradiated. LEDs were used as light sources of red light and far-red light, respectively. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensity of red light and far-red light was 2 W / m ² (4 W / m ^{2 in} total) at the bottom near the center of the container directly below the light source, and 0.4 W / m ² (4 W / m ² at the weakest point near the outer circumference of the container). The total was 0.8 W / m ² .

  In the test section-5, the irradiation time for one day was 12 hours continuously by simultaneous irradiation with red light and far-red light, and the remaining 12 hours was in the dark.

  In the test sections -1 to 5 during the test period, the temperature was in the range of approximately 12 to 15 ° C and the humidity was in the range of approximately 35 to 75%, and no difference was found between the test sections. .

  Under such conditions, the number of days that can be stored after the start of the test was confirmed. The number of days of storage was set to the date of corruption. The decay was visually evaluated for the occurrence of dents and mold. The results are shown in Fig. 1. In addition, here, the average number of days of storage of three "Ebisu" and "Kuririn" stored in each test area is shown.

  As shown in FIG. 1, the specimens of the test plots -3 to 5 which were irradiated with the red light and the far-red light were the specimens of the test plots 1 and 2 which were in the dark place for both "Ebisu" and "Kuririn". It has a longer shelf life than. From this, it was confirmed that the pumpkin spoilage was suppressed by irradiating both red light and far-red light. In particular, the specimens in the test groups-3 and 4 in which the red light and the far-red light were alternately irradiated individually had a remarkable improvement in the number of days of storage as compared with the test group-5 in which the red light and the far-red light were simultaneously irradiated. .

  In addition, among the specimens of “Ebisu” and “Kuririn” in Test Zones 3 and 4 with the longest number of days of storage, the individuals with the longest number of days of storage were tested at the beginning of the test and the last day of storage (the date of the occurrence of decay). ), The pulp hardness and pulp sugar content were measured. As a result, in "Ebisu", the flesh hardness at the start of the test was about 815 g, whereas the flesh hardness on the last day of storage was about 805 g. On the other hand, in "Kuririn", the flesh hardness at the start of the test was about 830 g, whereas the flesh hardness on the last day of storage was about 820 g. As described above, in the samples of the test groups 3 and 4, both the "Ebisu" and "Kuririn" showed a slight decrease in the pulp hardness. Further, in "Ebisu", the flesh sugar content at the start of the test was about 7%, whereas the flesh sugar content on the last day of storage was about 13.5%. On the other hand, with "Kuririn", the sugar content in the pulp at the start of the test was about 6%, whereas the sugar content on the last day of storage was about 14.5%. As described above, in the test samples of Test Groups 3 and 4, both “Ebisu” and “Kuririn” showed an increase in the sugar content in the pulp due to the decomposition of starch during storage, and a decrease in the sugar content in the pulp due to light irradiation occurred. There wasn't. Furthermore, when these samples were fried and the taste was evaluated, it was confirmed that they were sweet and delicious. The measurement results of the flesh hardness and flesh sugar content and the taste evaluation results of the samples of Test Group-5 were the same as those of Test Groups-3 and 4.

(Example 2)
Example 2 is a test for investigating the putrefaction-suppressing effect of pumpkin by irradiation with red light and far-red light in a storage set at 13 ° C.

  Test sections -1 to 3 were set, and a cardboard container (hereinafter, also simply referred to as a container) having a height, width, and height of 40 cm, 56 cm, and 32 cm was installed in each test section. As pumpkin specimens, three pieces of "Kuririn" each having a diameter of 16 to 17 cm and a weight of about 1200 g were housed in each of the containers of the test groups -1 to 3. And light irradiation was performed using the light source installed in the upper part of the container. Here, after harvesting, "Kuririn", which had been stored in a cool place for about 2.5 months, was obtained from the producer and tested from mid-December. The epidermis was not sterilized by the above-mentioned electrolyzed water treatment for any of the test samples 1 to 3.

  Table 2 shows the irradiation conditions in the test groups -1 to 3.

  Test section-1 is a test section in which irradiation is not performed and is a dark place.

Moreover, the test section-2 is a test section in which the red light is independently irradiated. An LED was used as a red light source. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Light intensity of the red light, 4W / m 2 at the bottom near the vessel center directly below the light ^source, it was 0.8 W / m ² at the weakest point in the vicinity of the container periphery.

  In the test group-2, the irradiation time for one day was 12 hours continuously with the single irradiation of red light, and the remaining 12 hours was in the dark.

In addition, test section-3 is a test section in which red light and far-red light are alternately and independently irradiated. LEDs were used as light sources of red light and far-red light, respectively. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensities of the red light and the far-red light were 2 W / m ^{2 at} the bottom near the center of the container directly below the light source, and 0.4 W / m ² at the weakest point near the outer circumference of the container.

  In test section-3, the irradiation time for one day was set to 24 hours in total, in which the red light and the far-red light were alternately irradiated in this order for 12 hours alternately in total, and no time for darkness was provided.

  In the test sections -1 to 3 during the test period, the temperature is in the range of about 12 to 14.5 ° C and the humidity is in the range of about 30 to 70%, and the difference in each test section can be seen. There wasn't.

  Under such conditions, the number of days that can be stored after the start of the test was confirmed. The number of days of storage was set to the date of corruption. The decay was visually evaluated for the occurrence of dents and mold. The results are shown in Figure 2. In addition, here, the average number of days of storage of three specimens stored in each test section is shown.

  As shown in FIG. 2, the specimens of the test plots 2 and 3 which were irradiated with the red light alone or with the red light and the far-red light were stored in a dark place in comparison with the specimen of the test plot-1. Has become longer. From this, it was confirmed that red light alone irradiation or irradiation of both red light and far-red light suppressed pumpkin decay. In particular, the samples of the test group-3 in which the red light and the far-red light were alternately irradiated individually showed a remarkable improvement in the number of days of storage as compared with the test group-2 in which the red light was independently irradiated.

  In addition, the number of days of storage of the sample of the test section-3 in this Example 2 was shorter than that of the sample of the test section-3 in the above-mentioned Example 1 under the same irradiation conditions. This is considered to be due to the difference in the test start time, the preservation state of the used sample during storage, and the difference in the sugar content in the pulp at the start of the test.

  In addition, among the specimens of the test group-3 having the longest number of days to be stored, the flesh hardness and the sugar content of the flesh at the start of the test and the last day of storage (the day when rot occurred) were measured for the individual having the longest number of days. As a result, the flesh hardness at the start of the test was about 840 g, while the flesh hardness on the last day of storage was about 870 g. As described above, in the sample of the test section-3, the pulp hardness did not decrease. The sugar content at the beginning of the test was about 12%, while the sugar content on the last day of storage was about 14%. As described above, in the sample of the test section-3, the decrease in the sugar content of the pulp did not occur. Furthermore, when this sample was fried and the taste was evaluated, it was confirmed to be sweet and delicious. In this Example 2, the sugar content of the flesh of the sample at the start of the test was higher than that of the sample of the Example at the start of the test. It is considered that this is because in Example 1, the sample stored for about 1 month after harvest was used, whereas in Example 2, the sample stored for about 2.5 months after harvest was used. To be

(Example 3)
Example 3 is a test for investigating the putrefaction-inhibiting effect of pumpkin by irradiation with red light and far-red light in a storage set at 13 ° C.

  Test sections-1 to 4 were set, and a cardboard container (hereinafter, also simply referred to as a container) having a height of 40 cm, a width of 56 cm, and a height of 32 cm was installed in each test section. As pumpkin specimens, three "Icchan" with a diameter of about 9 cm and a weight of about 430 g were housed in each of the containers of the test sections-1 to 4. And light irradiation was performed using the light source installed in the upper part of the container. Here, Icchan, which arrived at a retail store on the test start date (mid December), was purchased and tested. It should be noted that the epidermis was not sterilized by the above-described electrolyzed water treatment for any of the test sections-1 to 4 samples.

  Table 3 shows the irradiation conditions in the test sections-1 to 4.

  Test section-1 is a test section in which irradiation is not performed and is a dark place.

Moreover, the test section-2 is a test section in which the red light is independently irradiated. An LED was used as a red light source. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Light intensity of the red light, 4W / m 2 at the bottom near the vessel center directly below the light ^source, it was 0.8 W / m ² at the weakest point in the vicinity of the container periphery.

  In the test group-2, the irradiation time for one day was 12 hours continuously with the single irradiation of red light, and the remaining 12 hours was in the dark.

Moreover, the test section-3 is a test section in which the red light and the far-red light are simultaneously irradiated. LEDs were used as light sources of red light and far-red light, respectively. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensity of red light and far-red light was 2 W / m ² (4 W / m ^{2 in} total) at the bottom near the center of the container directly below the light source, and 0.4 W / m ² (4 W / m ² at the weakest point near the outer circumference of the container). The total was 0.8 W / m ² .

  In test group-3, the irradiation time for one day was 12 hours in a row with simultaneous irradiation of red light and far-red light, and the remaining 12 hours was in the dark.

In addition, test section-4 is a test section in which red light and far-red light are alternately and independently irradiated. LEDs were used as light sources of red light and far-red light, respectively. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensity of the red light and the far-red light was 2 W / m ^{2 at} the bottom surface near the center of the container directly below the light source, and 0.4 W / m ² at the weakest point near the outer circumference of the container.

  In test section-4, the irradiation time for one day was set to 24 hours in total, in which the red light and the far-red light were alternately irradiated in this order for 12 hours each independently for a total of 24 hours, and no time was set for a dark place.

  In the test sections-1 to 4 during the test period, the temperature was in the range of approximately 12 to 14.5 ° C and the humidity was in the range of approximately 30 to 70%, and a difference was observed in each test section. There wasn't.

  Under such conditions, the number of days that can be stored after the start of the test was confirmed. The number of days of storage was set to the date of corruption. The decay was visually evaluated for the occurrence of dents and mold. The results are shown in Fig. 3. In addition, here, the average number of days of storage of three specimens stored in each test section is shown.

  As shown in FIG. 3, the specimens of the test plots 2 to 4 which were irradiated with the red light alone or the red light and the far-red light were irradiated, respectively, had a longer shelf life than the specimen of the test plot 1 in the dark place. Has become longer. From this, it was confirmed that red light alone irradiation or irradiation of both red light and far-red light suppressed pumpkin decay. And the specimens of the test plots 3 and 4 which were irradiated with both red light and far-red light had longer shelf life than the test plots 2 which were individually irradiated with red light. Therefore, it was confirmed that the irradiation of both the red light and the far-red light had a greater effect of suppressing the decay of the pumpkin than the irradiation of the red light alone. In particular, the specimens of the test group-4 in which the red light and the far-red light were alternately irradiated individually showed a remarkable improvement in the number of days of storage as compared with the other test groups.

  In addition, among the specimens of the test group-4 having the longest number of days to be stored, the flesh hardness and the sugar content of the flesh at the start of the test and the last day of storage (the day when rot occurred) were measured for the individual having the longest number of days. As a result, the flesh hardness at the start of the test was about 850 g, while the flesh hardness on the last day of storage was about 870 g. As described above, in the sample of the test group-4, the pulp hardness did not decrease. The sugar content at the beginning of the test was about 12%, while the sugar content on the last day of storage was about 13%. As described above, in the sample of the test section-4, the decrease in the sugar content of the pulp did not occur. Furthermore, when this sample was fried and the taste was evaluated, it was confirmed to be sweet and delicious.

(Example 4)
Example 4 is a test for investigating the putrefaction-suppressing effect of pumpkin by the irradiation of red light and far-red light in a storage set at 13 ° C.

  Test sections 1 and 2 were set, and a cardboard container (hereinafter, also simply referred to as a container) having a height of 40 cm, a width of 56 cm, and a height of 32 cm was installed in each test section. As a sample of pumpkin, three "Bocchan" having a diameter of about 7 cm and a weight of about 200 g were stored in each of the containers of the test sections -1 and 2. And light irradiation was performed using the light source installed in the upper part of the container. Here, after the harvest, "Bocchan" stored in a cool place was obtained from the producer and tested. In addition, the test specimens 1 and 2 were not sterilized by the electrolyzed water treatment.

  Table 4 shows the irradiation conditions in the test plots 1 and 2.

Test section-1 is a test section in which far-red light is independently irradiated. An LED was used as a light source of far-red light. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. Far-red light showed a peak at about 760 nm. Light intensity of the far-red light, 4W / m 2 at the bottom near the vessel center directly below the light ^source, it was 0.8 W / m ² at the weakest point in the vicinity of the container periphery.

  In test group-1, the irradiation time for one day was 12 hours in a row by irradiation with far-red light alone, and the remaining 12 hours was in the dark.

Moreover, the test section-2 is a test section in which the red light and the far-red light are alternately irradiated independently. LEDs were used as light sources of red light and far-red light, respectively. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensity of the red light and the far-red light was 2 W / m ^{2 at} the bottom surface near the center of the container directly below the light source, and 0.4 W / m ² at the weakest point near the outer circumference of the container.

  In test group-2, the irradiation time for one day was set to 24 hours in total, in which the red light and the far-red light were alternately irradiated for 12 hours each in this order, and a dark place was not provided.

  In the test sections -1 and 2 during the test period, the temperature is in the range of about 12 to 14.5 ° C and the humidity is in the range of about 30 to 70%, and there is a difference between the test sections. There wasn't.

  Under such conditions, the number of days that can be stored after the start of the test was confirmed. The number of days of storage was set to the date of corruption. The decay was visually evaluated for the occurrence of dents and mold. The results are shown in Fig. 4. In addition, here, the average number of days of storage of three specimens stored in each test section is shown.

  As shown in FIG. 4, the test section-2 specimens irradiated with both red light and far-red light had a longer shelf life than the test section-1 specimens irradiated with far-red light alone. It was From this, it was confirmed that irradiation with both red light and far-red light had a greater effect of suppressing spoilage of pumpkin than irradiation with far-red light alone.

  In addition, among the specimens in the test section-2, the flesh hardness and the sugar content of the flesh of the individual having the longest shelf life were measured at the start of the test and on the last day of storage (the day when rot occurred). As a result, the flesh hardness at the start of the test was about 860 g, whereas the flesh hardness on the last day of storage was about 860 g. As described above, in the sample of the test section-2, the decrease in pulp hardness did not occur. The sugar content at the start of the test was about 14%, while the sugar content on the last day of storage was about 14%. As described above, in the sample of the test section-2, the sugar content in the flesh was the same at the start of the test and the last day of the storage, and the decrease in the sugar content of the flesh did not occur. Furthermore, when this sample was fried and the taste was evaluated, it was confirmed to be sweet and delicious.

(Example 5)
Example 5 is a test for investigating the putrefaction-inhibiting effect of lettuce, leeks, and eggplants by irradiation with red light and far-red light in a storage set at 20 ° C.

  Test sections 1 and 2 were set, and a cardboard container (hereinafter, also simply referred to as a container) having a height of 40 cm, a width of 56 cm, and a height of 32 cm was installed in each test section. Three "Emlap 231" as lettuce specimens, three "Kita no Takumi" as leek specimens, and four "Senryo No. 2" as eggplant specimens, respectively in test sections -1 and 2. Each was housed in a container. And light irradiation was performed using the light source installed in the upper part of the container. Here, lettuce, leeks, and eggplants purchased at a retail store on the test start date (early September) were purchased and tested. In addition, in Example 5, each sample in the state at the time of purchase, which was packaged in a film or a bag, was used. In addition, the specimens of Test Sections 1 and 2 were not sterilized by the electrolyzed water treatment.

  Table 5 shows the irradiation conditions in the test plots 1 and 2.

  Test section-1 is a test section in which irradiation is not performed and is a dark place.

Moreover, the test section-2 is a test section in which the red light and the far-red light are alternately irradiated independently. LEDs were used as light sources of red light and far-red light, respectively. The spectroscopic characteristics of the light source used were evaluated using a spectroscopic analyzer. The red light showed a peak at about 660 nm. Further, far-red light showed a peak at about 760 nm. The light intensity of the red light and the far-red light was 2 W / m ^{2 at} the bottom surface near the center of the container directly below the light source, and 0.3 W / m ² at the weakest point near the outer circumference of the container.

  In test group-2, the irradiation time for one day was set to 24 hours in total, in which the red light and the far-red light were alternately irradiated for 12 hours each in this order, and a dark place was not provided.

  In the test sections-1 and 2 during the test period, the temperature was in the range of about 17 to 18 ° C and the humidity was in the range of about 50 to 85%, and no difference was found between the test sections. .

  Under such conditions, the presence or absence of spoilage was confirmed 6 days after the start of the test for lettuce and leeks and 18 days after the start of the test for eggplant. The decay was visually evaluated for browning and softening of the leaves and the surface of the sample. The results are shown in Table 6. In addition, here, when any one of the specimens stored in each test section was rotted, it was determined that there was rot.

  As shown in Table 6, in Test Zone-1 in the dark, decay occurred in lettuce and leeks 6 days after the start of the test, and eggplant 18 days after the start of the test. On the other hand, in the test section-2 irradiated with red light and far-red light, no decay occurred in lettuce and leeks 6 days after the start of the test, and eggplant 18 days after the start of the test. From this, it was confirmed that the irradiation of both red light and far-red light suppressed the decay of lettuce, leeks and eggplants.

Claims (6)

The harvested pumpkin, lettuce, leeks or eggplants are stored in a container placed in a storage cabinet at a temperature in the range of 12 to 18 ° C. , and red light is applied to the stored pumpkins, lettuce, leeks or eggplants . And a far-red light irradiation method, which is characterized by irradiating both red light ,
The red light has a peak wavelength of about 660 nm, the far-red light has a peak wavelength of about 760 nm,
The light intensities of the red light and the far-red light are respectively set to 2 W / m ^{2 on} the bottom surface near the center of the container directly below the light source.
The corruption suppression method. Rot suppression method according to claim 1, a light intensity before Symbol red light and the far red light, characterized <br/> be respectively 0.3 W / m ² or more in the vicinity of the outer periphery of the container. The method for inhibiting decay according to claim 1 or 2, wherein the pumpkin, lettuce, leek or eggplant after harvesting is alternately irradiated with red light and far-red light alone. The decay control method according to claim 3, wherein the red light and the far-red light are alternately and continuously irradiated for 12 hours each. The method for suppressing decay according to claim 1 or 2, wherein the pumpkin after harvesting is irradiated with red light and far-red light at the same time. The spoilage suppression method according to claim 5, wherein the red light and the far-red light are simultaneously irradiated for at least 12 hours continuously per day.

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