JP7492700B2 - How to prevent mold growth on fruits and vegetables - Google Patents
How to prevent mold growth on fruits and vegetables Download PDFInfo
- Publication number
- JP7492700B2 JP7492700B2 JP2019225440A JP2019225440A JP7492700B2 JP 7492700 B2 JP7492700 B2 JP 7492700B2 JP 2019225440 A JP2019225440 A JP 2019225440A JP 2019225440 A JP2019225440 A JP 2019225440A JP 7492700 B2 JP7492700 B2 JP 7492700B2
- Authority
- JP
- Japan
- Prior art keywords
- mold growth
- ultraviolet light
- peak wavelength
- mold
- fruits
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims description 20
- 238000000034 method Methods 0.000 claims description 31
- 240000009088 Fragaria x ananassa Species 0.000 claims description 25
- 235000021012 strawberries Nutrition 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 230000002401 inhibitory effect Effects 0.000 claims description 17
- 230000001678 irradiating effect Effects 0.000 claims description 9
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 241000228168 Penicillium sp. Species 0.000 description 11
- 230000004083 survival effect Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 241001331781 Aspergillus brasiliensis Species 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 240000000940 Araucaria angustifolia Species 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 3
- 229910052753 mercury Inorganic materials 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000000611 regression analysis Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 241001164374 Calyx Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000005284 excitation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 239000001965 potato dextrose agar Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229910052724 xenon Inorganic materials 0.000 description 2
- FHNFHKCVQCLJFQ-UHFFFAOYSA-N xenon atom Chemical compound [Xe] FHNFHKCVQCLJFQ-UHFFFAOYSA-N 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000123650 Botrytis cinerea Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000010894 electron beam technology Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
特許法第３０条第２項適用 平成３１年３月２３日、園芸学研究 第１８巻 別冊１－２０１９－（園芸学会平成３１年度春季大会研究発表）、一般社団法人園芸学会 平成３１年度春季大会、一般社団法人園芸学会 令和元年９月１１日、２０１９年度（第５２回）照明学会全国大会講演論文集、一般社団法人照明学会２０１９年度（第５２回）照明学会全国大会、一般社団法人照明学会 令和元年９月１５日、園芸学研究 第１８巻 別冊２－２０１９－（園芸学会令和元年度秋季大会研究発表およびシンポジウム講演要旨）、一般社団法人園芸学会 令和元年度秋季大会、一般社団法人園芸学会Application of Article 30, Paragraph 2 of the Patent Act March 23, 2019, Horticultural Research Vol. 18, Supplement 1-2019- (Research presentation at the 2019 Spring Meeting of the Horticultural Society of Japan), The Horticultural Society of Japan Spring Meeting of the Horticultural Society of Japan September 11, 2019, Proceedings of the 52nd National Meeting of the Illuminating Engineering Society of Japan 2019 (52nd) National Meeting of the Illuminating Engineering Society of Japan, The Illuminating Engineering Society of Japan September 15, 2019, Horticultural Research Vol. 18, Supplement 2-2019- (Research presentation at the 2019 Autumn Meeting of the Horticultural Society of Japan and Symposium Lectures), The Horticultural Society of Japan Autumn Meeting of the Horticultural Society of Japan
本発明は、青果物のカビ発生の抑制方法に関する。本発明によれば、青果物におけるカビの発生を効率的に抑制することができる。 The present invention relates to a method for inhibiting mold growth on fruits and vegetables. According to the present invention, it is possible to efficiently inhibit mold growth on fruits and vegetables.
最近、日本から海外への青果物の輸出が急増している。青果物の輸出においては、鮮度保持の目的で、冷却装置及び鮮度保持フィルムなどの開発が進んでいる。鮮度保持技術の向上に伴って、高湿度で保存されることにより、カビの発生が新たな問題となっている。
例えば、イチゴのカビの発生を抑制するために、波長２６０～２９０ｎｍの紫外線を照射すること（特許文献１）、又は電子線を照射すること（特許文献２）が開示されている。
Recently, the export of fruits and vegetables from Japan to overseas has been increasing rapidly. In order to maintain the freshness of the exported fruits and vegetables, the development of cooling equipment and freshness preservation films is progressing. However, with the improvement of freshness preservation technology, the growth of mold has become a new problem due to storage at high humidity.
For example, in order to suppress the growth of mold on strawberries, it has been disclosed that irradiation with ultraviolet light having a wavelength of 260 to 290 nm is performed (Patent Document 1), or irradiation with an electron beam is performed (Patent Document 2).
しかしながら、前記特許文献１及び２に記載の殺菌方法によるカビの発生の抑制は、充分ではなかった。
従って、本発明の目的は、青果物における効果的なカビの発生の抑制方法を提供することである。
However, the sterilization methods described in Patent Documents 1 and 2 were not sufficient in suppressing mold growth.
Therefore, an object of the present invention is to provide an effective method for inhibiting mold growth in fruits and vegetables.
本発明者は、青果物における効果的なカビの発生の抑制方法について、鋭意研究した結果、驚くべきことに、２２３～２３３ｎｍにピーク波長を有する紫外線を青果物に照射することによって、効果的にカビの発生を抑制できることを見出した。
本発明は、こうした知見に基づくものである。
従って、本発明は、
［１］２２３ｎｍ～２３３ｎｍに第一のピーク波長を有する紫外線を青果物に照射することを特徴とするカビ発生の抑制方法、
［２］前記紫外線が２５５ｎｍ～２６５ｎｍに第二のピーク波長を有し、第二ピーク波長の相対強度が第一ピーク波長の相対強度より低い、［１］に記載のカビ発生の抑制方法、
［３］前記紫外線を放射する光源が発光管内面に蛍光体が塗布されたエキシマランプである、［１］又は［２］に記載のカビ発生の抑制方法、
［４］前記発光管の封入ガスがＸｅである、［３］に記載のカビ発生の抑制方法、
［５］前記青果物の先端側から紫外線を照射する、［１］～［４］のいずれかに記載のカビ発生の抑制方法、及び
［６］前記青果物がイチゴである、［１］～［５］のいずれかに記載のカビ発生の抑制方法、
に関する。
The present inventors conducted extensive research into effective methods for inhibiting the growth of mold in fruits and vegetables, and surprisingly discovered that the growth of mold can be effectively inhibited by irradiating the fruits and vegetables with ultraviolet light having a peak wavelength in the range of 223 to 233 nm.
The present invention is based on these findings.
Thus, the present invention provides
[1] A method for inhibiting mold growth, comprising irradiating fruits or vegetables with ultraviolet light having a first peak wavelength in the range of 223 nm to 233 nm;
[2] The method for suppressing mold growth according to [1], wherein the ultraviolet light has a second peak wavelength at 255 nm to 265 nm, and the relative intensity of the second peak wavelength is lower than the relative intensity of the first peak wavelength.
[3] The method for inhibiting mold growth according to [1] or [2], wherein the light source emitting ultraviolet rays is an excimer lamp having an inner surface of an arc tube coated with a phosphor.
[4] The method for inhibiting mold growth according to [3], wherein the gas filled in the arc tube is Xe.
[5] The method for suppressing mold growth according to any one of [1] to [4], in which ultraviolet light is irradiated from the tip side of the fruit or vegetable; and [6] The method for suppressing mold growth according to any one of [1] to [5], in which the fruit or vegetable is strawberry.
Regarding.
本発明の青果物のカビ発生の抑制方法によれば、効果的にイチゴなどの青果物のカビの発生を抑制することができる。本発明の方法によれば、青果物の収穫後の貯蔵期間を延長させることができる。更に、輸送時におけるカビの発生を抑えることで、青果物の商品価値の低下を防ぐことができる。本発明のカビ発生の抑制方法において、従来の２６０ｎｍ程度の波長を用いる殺菌法と比較して、少ない照射線量によってカビを効率的に死滅させることができる。
また、本発明のカビ発生の抑制方法においては、従来カビの殺菌に用いられていた水銀灯に代えて、エキシマランプを用いることができる。従って、水銀灯に含まれる水銀による環境汚染を防止することができる。
According to the method for inhibiting mold growth on fruits and vegetables of the present invention, it is possible to effectively inhibit mold growth on fruits and vegetables such as strawberries. According to the method of the present invention, it is possible to extend the post-harvest storage period of fruits and vegetables. Furthermore, by inhibiting mold growth during transportation, it is possible to prevent a decrease in the commercial value of fruits and vegetables. In the method for inhibiting mold growth of the present invention, it is possible to efficiently kill mold with a smaller irradiation dose than in conventional sterilization methods using wavelengths of about 260 nm.
Furthermore, in the method for inhibiting mold growth of the present invention, an excimer lamp can be used instead of a mercury lamp that has been used conventionally to kill mold, thereby preventing environmental pollution caused by the mercury contained in the mercury lamp.
本発明のカビ発生の抑制方法は、２２３～２３３ｎｍに第一のピーク波長を有する紫外線を青果物に照射する。本発明のカビの発生の抑制方法は、限定されるものではないが、好ましくは前記紫外線が２５５～２６５ｎｍに第二のピーク波長を有し、第二ピーク波長の相対強度が第一ピーク波長の相対強度がより低い。 The method for inhibiting mold growth of the present invention irradiates fruits and vegetables with ultraviolet light having a first peak wavelength of 223 to 233 nm. The method for inhibiting mold growth of the present invention is not limited, but preferably the ultraviolet light has a second peak wavelength of 255 to 265 nm, and the relative intensity of the second peak wavelength is lower than the relative intensity of the first peak wavelength.
《ピーク波長》
本発明のカビ発生の抑制方法に使用される紫外線は、２２３～２３３ｎｍに第一ピーク波長を有する。第一ピーク波長は、好ましくは２２４～２３２ｎｍであり、より好ましくは、２２５～２３１ｎｍであり、更に好ましくは２２６～２３０ｎｍであり、更に好ましくは２２７～２２９ｎｍであり、最も好ましくは約２２８ｎｍである。第一ピーク波長が前記範囲であることにより、効率的にカビの発生を抑制することができる。
本発明のカビ発生の抑制方法に使用される紫外線は、更に２５５～２６５ｎｍに第二のピーク波長を有してもよい。第二ピーク波長は、好ましくは２５６～２６４ｎｍであり、より好ましくは２５７～２６３ｎｍであり、更に好ましくは２５８～２６２ｎｍであり、更に好ましくは２５９～２６１ｎｍであり、最も好ましくは約２６０ｎｍである。用いる紫外線が、第一ピーク波長に加えて、更に前記範囲の第二ピーク波長を有することにより、更に効果的にカビの発生を抑制することができる。
Peak wavelength
The ultraviolet light used in the method for suppressing mold growth of the present invention has a first peak wavelength at 223 to 233 nm. The first peak wavelength is preferably 224 to 232 nm, more preferably 225 to 231 nm, even more preferably 226 to 230 nm, even more preferably 227 to 229 nm, and most preferably about 228 nm. By having the first peak wavelength in the above range, mold growth can be efficiently suppressed.
The ultraviolet light used in the method for suppressing mold growth of the present invention may further have a second peak wavelength at 255 to 265 nm. The second peak wavelength is preferably 256 to 264 nm, more preferably 257 to 263 nm, even more preferably 258 to 262 nm, even more preferably 259 to 261 nm, and most preferably about 260 nm. When the ultraviolet light used has a second peak wavelength in the above range in addition to the first peak wavelength, mold growth can be suppressed more effectively.
前記第二ピーク波長は、限定されるものではないが、好ましくは前記第一ピーク波長の相対強度よりも低い。限定されるものではないが、前記第二ピーク波長の相対強度は、第一ピーク波長の相対強度の好ましくは０．９以下であり、より好ましくは０．８以下であり、更に好ましくは０．７以下であり、最も好ましくは０．６以下である。なお、本明細書における相対強度は、紫外線の最も高いピーク波長の強度を１とした場合の各波長の強度の割合を示すものである。 The second peak wavelength is preferably, but not limited to, lower than the relative intensity of the first peak wavelength. Although not limited to, the relative intensity of the second peak wavelength is preferably 0.9 or less of the relative intensity of the first peak wavelength, more preferably 0.8 or less, even more preferably 0.7 or less, and most preferably 0.6 or less. Note that in this specification, the relative intensity indicates the ratio of the intensity of each wavelength when the intensity of the highest peak wavelength of ultraviolet light is set to 1.
《エキシマランプ》
本発明の紫外線の光源は、特に限定されるものではないが、エキシマランプが挙げられる。エキシマランプは、限定されるものではないが、放電ガスとしてＸｅガスが充填され、発光管内面に蛍光体が塗布されたエキシマランプが好ましい。
蛍光体を用いることにより、限定されるものではないが、エキシマランプは２２３～２３３ｎｍに第一ピーク波長を有する紫外線を放射することができる。
<Excimer Lamp>
The ultraviolet light source of the present invention is not particularly limited, but may be an excimer lamp. The excimer lamp is preferably, but is not limited to, an excimer lamp filled with Xe gas as a discharge gas and having a phosphor coated on the inner surface of the arc tube.
By using phosphors, the excimer lamp can emit ultraviolet light having a first peak wavelength at, but not limited to, 223 to 233 nm.
エキシマランプに用いられる放電ガスは、前記蛍光体から蛍光を発するための励起光を放射する。従って、２２３～２３３ｎｍの第一ピーク波長より低い波長を発生するエキシマ分子である限りにおいて、特に限定されるものではないが、例えばＸｅ（１７２ｎｍ）、又はＫｒＣｌ（２２２ｎｍ）が挙げられる。２２３～２３３ｎｍより低い波長を励起光として用い、前記蛍光体に照射することにより、２２３～２３３ｎｍの第一ピーク波長を発することができる。更に、２５５～２６５ｎｍの第二のピーク波長を発生させることもできる。 The discharge gas used in an excimer lamp emits excitation light to cause the phosphor to emit fluorescence. Therefore, as long as the excimer molecule emits a wavelength lower than the first peak wavelength of 223 to 233 nm, it is not particularly limited, but examples include Xe (172 nm) and KrCl (222 nm). By using an excitation light with a wavelength lower than 223 to 233 nm and irradiating the phosphor with this light, it is possible to emit a first peak wavelength of 223 to 233 nm. Furthermore, it is also possible to generate a second peak wavelength of 255 to 265 nm.
本発明のカビ発生の抑制方法における照射線量（紫外線量）は、本発明の効果が得られる限りにおいて特に限定されるものではないが、好ましくは１～１０００ｍＪ／ｃｍ２であり、より好ましくは１０～８００ｍＪ／ｃｍ２であり、更に好ましくは５０～４００ｍＪ／ｃｍ２であり、更に好ましくは１００～２００ｍＪ／ｃｍ２である。前記範囲であることより、様々な種類のカビの発生を抑制することができる。例えば、実施例に示すように、アスペルギルス属のカビの１種であるAspergillus brasiliensisに対する本発明の照射線量のＤ値は３５５ｍＪ／ｃｍ２であり、ミカン果実に発生したカビから単離されたPenicillium sp. に対する本発明の照射線量のＤ値は４１ｍＪ／ｃｍ２である。従って、前記の範囲の照射線量によって、多くのカビの発生を抑制できると考えられる。なお、本明細書において「Ｄ値」とは、それぞれのカビ（微生物）の生存率が１／１０となるのに要する照射線量を意味する。 The irradiation dose (ultraviolet ray dose) in the method for suppressing mold growth of the present invention is not particularly limited as long as the effects of the present invention can be obtained, but is preferably 1 to 1000 mJ/cm 2 , more preferably 10 to 800 mJ/cm 2 , even more preferably 50 to 400 mJ/cm 2 , and even more preferably 100 to 200 mJ/cm 2. The above ranges can suppress the growth of various types of mold. For example, as shown in the examples, the D value of the irradiation dose of the present invention for Aspergillus brasiliensis, a type of mold of the Aspergillus genus, is 355 mJ/cm 2 , and the D value of the irradiation dose of the present invention for Penicillium sp. isolated from mold that grows on mandarin orange fruits is 41 mJ/cm 2. Therefore, it is considered that the growth of many molds can be suppressed by the irradiation dose in the above range. In this specification, the "D value" means the irradiation dose required for the survival rate of each mold (microorganism) to become 1/10.
本発明のカビ発生の抑制方法における照射時間は、紫外線の照度によって異なるため、特に限定されるものではない。具体的には、照度（ｍＷ／ｃｍ２）が低い場合には、照射時間を長くすることにより、カビを十分に死滅させることのできる照射線量を得ることができる。また照度（ｍＷ／ｃｍ２）が高い場合は、短い照射時間によりカビを十分に死滅させることのできる照射線量を得ることができる。しかしながら、効率的にカビを殺菌するためには、照射時間の下限は好ましくは１秒以上であり、より好ましくは１０秒以上であり、更に好ましくは３０条以上であり、最も好ましくは１分以上である。照射時間の上限も限定されるものではないが、好ましくは６０分以下であり、より好ましくは３０分以下であり、更に好ましくは１０分以下であり、最も好ましくは５分以下である。前記照射時間の上限と下限とは、任意に組み合わせることができる。
また、本発明のカビ発生の抑制方法における紫外線の照度（ｍＷ／ｃｍ２）も、本発明の効果が得られる限りにおいて、特に限定されるものではないが、照射時間を考慮すると、照度の下限は好ましくは０．０１ｍＷ／ｃｍ２以上であり、より好ましくは０．１ｍＷ／ｃｍ２以上であり、更に好ましくは０．５ｍＷ／ｃｍ２以上である。照度の上限も限定されるものではないが、好ましくは１００ｍＷ／ｃｍ２以下であり、より好ましくは５０ｍＷ／ｃｍ２以下であり、更に好ましくは１０ｍＷ／ｃｍ２以下である。前記照度の上限と下限とは、任意に組み合わせることができる。
なお、前記照射線量は、下記の式によって計算することができる。
［式１］
照射線量（ｍＪ／ｃｍ２）＝照度（ｍＷ／ｃｍ２）×時間（ｓｅｃ）
また、本発明のカビ発生の抑制方法における照射距離も、前記の照射線量が得られる限りにおいて、特に限定されるものではないが、例えば、１０～１００ｃｍであり、好ましくは１５～５０ｃｍであり、より好ましくは２０～４０ｃｍである。
The irradiation time in the method for suppressing mold growth of the present invention is not particularly limited because it varies depending on the illuminance of ultraviolet light. Specifically, when the illuminance (mW/cm 2 ) is low, the irradiation time can be extended to obtain an irradiation dose that can sufficiently kill mold. When the illuminance (mW/cm 2 ) is high, a short irradiation time can obtain an irradiation dose that can sufficiently kill mold. However, in order to efficiently kill mold, the lower limit of the irradiation time is preferably 1 second or more, more preferably 10 seconds or more, even more preferably 30 lines or more, and most preferably 1 minute or more. The upper limit of the irradiation time is also not limited, but is preferably 60 minutes or less, more preferably 30 minutes or less, even more preferably 10 minutes or less, and most preferably 5 minutes or less. The upper and lower limits of the irradiation time can be combined arbitrarily.
Furthermore, the illuminance (mW/ cm2 ) of the ultraviolet light in the method for suppressing mold growth of the present invention is not particularly limited as long as the effects of the present invention can be obtained, but taking into consideration the irradiation time, the lower limit of the illuminance is preferably 0.01 mW/ cm2 or more, more preferably 0.1 mW/ cm2 or more, and even more preferably 0.5 mW/ cm2 or more. The upper limit of the illuminance is also not limited, but is preferably 100 mW/ cm2 or less, more preferably 50 mW/ cm2 or less, and even more preferably 10 mW/ cm2 or less. The upper and lower limits of the illuminance can be combined in any manner.
The exposure dose can be calculated by the following formula:
[Formula 1]
Exposure dose (mJ/cm 2 )=Illuminance (mW/cm 2 )×Time (sec)
In addition, the irradiation distance in the method for suppressing mold growth of the present invention is not particularly limited as long as the above-mentioned irradiation dose is obtained, but is, for example, 10 to 100 cm, preferably 15 to 50 cm, and more preferably 20 to 40 cm.
《青果物》
カビ抑制の対象となる青果物は、カビが発生する可能性のある青果物であれば、特に限定されない。例えば、青果物としては、イチゴ、キウイ、ビワ、モモ、サクランボ、ブドウ、マンゴー、ブルーベリー、バナナ、リンゴ、クリ、柑橘類（例えば、レモン、ライム、シークワサー、スダチ、ユズ、ダイダイ、カボス、温州ミカン、イヨカン、キンカン、ポンカン、あま夏、ブンタン、八朔、又は日向夏）、梨、トマト、柿、ナス、キュウリ、ピーマン、シシトウ、タマネギ、長ネギが挙げられる。
Fruits and vegetables
Fruits and vegetables to be subjected to mold inhibition are not particularly limited as long as they are fruits and vegetables on which mold may occur. Examples of fruits and vegetables include strawberries, kiwis, loquats, peaches, cherries, grapes, mangoes, blueberries, bananas, apples, chestnuts, citrus fruits (e.g., lemons, limes, shikuwasa, sudachi, yuzu, bitter orange, kabosu, unshu mandarins, iyokan, kumquats, ponkan, amakana, pomelo, hassaku, or hyuganatsu), pears, tomatoes, persimmons, eggplants, cucumbers, bell peppers, shishito peppers, onions, and leeks.
《カビ》
本発明のカビ発生の抑制方法は、ほとんどのカビの発生を抑制できる。カビとしては灰色カビ病（ボトリティス・シネレア）、黒カビ病、糸状菌が挙げられる。
"Mold"
The method for inhibiting mold growth of the present invention can inhibit the growth of most molds, including gray mold (Botrytis cinerea), black mold, and filamentous fungi.
《照射部位》
本発明のカビ発生の抑制方法において、対象物が果実である場合、限定されるものではないが、好ましくは果実の先端側から紫外線を照射する。例えば、イチゴの場合、図５に示すように、果実の先端側を上方に向けて、上方の先端側から紫外線を照射することが好ましい。先端側から紫外線を照射することにより、果実のヘタ側から紫外線を照射した場合と比較して、効率的にカビ発生を抑制することができる。
本発明者らは、果実の先端側から紫外線を照射したほうが、効率的にカビの発生を抑制できたことの理由を解析するため、イチゴにおけるカビの発生部位を検討した。その結果、図８に示すように、カビの発生部位は、果実の先端部及び中央部に集中していた。前記の果実の先端側から紫外線を照射した場合に効率的にカビを抑制できたこと、及びカビの発生部位が果実の先端部及び中央部に集中していたことを考慮すると、果実のカビの発生しやすい部分から、紫外線を照射することによって、１回の紫外線の照射で、効果的にカビ発生を抑制できたと推定される。
なお、本明細書において「果実の先端側から紫外線を照射する」とは、紫外線の光源から少なくとも果実の先端部が見えるように照射されることを意味する。
<Irradiation area>
In the method for suppressing mold growth of the present invention, when the object is a fruit, the tip side of the fruit is preferably irradiated with ultraviolet light, although this is not limited thereto. For example, in the case of strawberries, it is preferable to orient the tip side of the fruit upward and irradiate ultraviolet light from the tip side above, as shown in Fig. 5. By irradiating ultraviolet light from the tip side, mold growth can be suppressed more efficiently than when ultraviolet light is irradiated from the stem side of the fruit.
The present inventors investigated the location of mold growth in strawberries to analyze the reason why the apical side of the fruit was more effective in suppressing mold growth. As a result, as shown in Figure 8, the locations of mold growth were concentrated in the apical and central parts of the fruit. Considering that the apical side of the fruit was irradiated with ultraviolet light and mold growth was concentrated in the apical and central parts of the fruit, it is presumed that the apical side of the fruit was irradiated with ultraviolet light and mold growth was effectively suppressed with a single ultraviolet light irradiation by irradiating the fruit with ultraviolet light from the part where mold is likely to grow.
In this specification, "irradiating the tip side of the fruit with ultraviolet light" means that the ultraviolet light is irradiated so that at least the tip of the fruit is visible from the ultraviolet light source.
以下、実施例によって本発明を具体的に説明するが、これらは本発明の範囲を限定するものではない。 The present invention will be described in detail below with reference to examples, but these are not intended to limit the scope of the present invention.
《製造例１》
本製造例では、キセノンガス（Ｘｅ）及び３種の蛍光体を用いて、３種のエキシマランプを作製した。エキシマランプは、導入管が接続された有底筒状の外側管と、内部に内側電極を埋設した有底筒状の内側管とを同軸状に配設して一体に溶着させることにより発光管を形成し、導入管から蛍光体塗料を流入流出させることにより、蛍光体塗料を発光管の内表面に塗布して、蛍光体膜を設ける。導入管から発光管内を真空引きして不純物を除去して、導入管を通じて発光管の内部に放電ガス（キセノンガス）を封入して、導入管を加熱溶融により気密封止する。発光管の外表面に外側電極を配設することで作製できる。
Production Example 1
In this manufacturing example, three types of excimer lamps were manufactured using xenon gas (Xe) and three types of phosphors. The excimer lamp is manufactured by coaxially arranging a bottomed cylindrical outer tube connected to an inlet tube and a bottomed cylindrical inner tube with an inner electrode embedded inside and fusing them together to form an arc tube, and applying the phosphor paint to the inner surface of the arc tube by flowing in and out of the inlet tube to provide a phosphor film. The inside of the arc tube is evacuated from the inlet tube to remove impurities, and discharge gas (xenon gas) is sealed inside the arc tube through the inlet tube, and the inlet tube is heated and melted to hermetically seal it. The excimer lamp can be manufactured by arranging an outer electrode on the outer surface of the arc tube.
得られた蛍光ランプの波長を図１に示す。蛍光ランプＡは２７３ｎｍにピーク波長を有し、蛍光ランプＢは２６３ｎｍにピーク波長を有し、蛍光ランプＣは２２８ｎｍに第一のピーク波長を有し、２６０ｎｍにそれより低い第二ピーク波長を有していた。 The wavelengths of the obtained fluorescent lamps are shown in Figure 1. Fluorescent lamp A had a peak wavelength at 273 nm, fluorescent lamp B had a peak wavelength at 263 nm, and fluorescent lamp C had a first peak wavelength at 228 nm and a lower second peak wavelength at 260 nm.
《実施例１》
本実施例では、大腸菌を用いて、蛍光ランプＡ、蛍光ランプＢ、及び蛍光ランプＣのＤ値を測定した。Ｄ値とは生存率を１０分の１とするために必要な紫外線量である。３５℃、暗黒条件下で２４時間培養した大腸菌（Ｋ－１２株）を１白金耳掻き取り、１０ｍＬの滅菌水に添加し菌液を作成した（約１０７ＣＵＦ／ｍＬ）。菌液は１００～１０５倍に希釈し、シャーレ（直径９ｃｍ）内の寒天培地に０．１ｍＬ塗抹した。菌液を塗抹したシャーレにおいて、各種ランプによる紫外線照射を行った。照射距離は２０または３０ｃｍ、照射時間は３～９０秒とした。照射後、シャーレにクロモカルトコリフォーム寒天培地を添加し、３５℃、暗黒条件にて２４時間培養した。培養後のコロニー数から生存率を測定した。紫外線量（照度と照射時間の積）ごとの生存率を基に、単回帰分析によりＤ値を推定した。
図２に示すように、すべてのランプにおいて紫外線量と生存率には負の相関があったものの、紫外線量当たりの生存率はランプごとに異なった。また、図３にこれらの結果から計算したＤ値を示すが、蛍光ランプＣのＤ値が殺菌灯のそれよりも低く、最も少ない紫外線量で大腸菌を不活性化させることが分かった。
Example 1
In this example, the D values of fluorescent lamps A, B, and C were measured using Escherichia coli. The D value is the amount of ultraviolet light required to reduce the survival rate to one tenth. One platinum loop of Escherichia coli (K-12 strain) cultured for 24 hours at 35°C in the dark was scraped off and added to 10 mL of sterilized water to prepare a bacterial solution (approximately 10 7 CUF/mL). The bacterial solution was diluted 10 0 to 10 5 times and 0.1 mL was smeared on an agar medium in a petri dish (diameter 9 cm). The petri dish on which the bacterial solution was smeared was irradiated with ultraviolet light using various lamps. The irradiation distance was 20 or 30 cm, and the irradiation time was 3 to 90 seconds. After irradiation, Chromocult Coliform agar medium was added to the petri dish and cultured for 24 hours at 35°C in the dark. The survival rate was measured from the number of colonies after cultivation. The D value was estimated by simple regression analysis based on the survival rate for each amount of ultraviolet light (product of illuminance and irradiation time).
As shown in Figure 2, there was a negative correlation between the amount of UV light and the survival rate for all lamps, but the survival rate per amount of UV light varied for each lamp. Figure 3 shows the D value calculated from these results, and it was found that the D value of fluorescent lamp C was lower than that of the germicidal lamp, and that the smallest amount of UV light was required to inactivate E. coli.
《実施例２》
本実施例では、Aspergillus brasiliensis（NBRC9455）及びPenicillium sp.に対する蛍光ランプＣのカビの不活化効果を測定した。Penicillium sp.は２０１８年１２月１７日にミカン果実に発生したカビより単離培養した。
２５℃、暗黒条件下で７日間培養したAspergillus brasiliensis及びPenicillium sp.に１０ｍＬの０．０１％モノオレイン酸ポリオキシエチレンソルビタン水溶液を添加し菌液を作成した（約１０５～１０６ＣＵＦ／ｍＬ）。菌液は滅菌ガーゼを用いてろ過した後、１００～１０５倍に希釈し、シャーレ（直径９ｃｍ）内のポテトデキストロース寒天培地に０．１ｍＬ塗抹した。菌液を塗抹したシャーレにおいて、エキシマ蛍光ランプによる紫外線照射を行った。発光長は９ｃｍ、照射距離は１０ｃｍ、照射時間は０～１５分とした。スペクトルラジオメーター（ＭＣＰＤ－３０００）によって測定されたエキシマ蛍光ランプの波長スペクトルは２山型のピークを示し（図１）、照射距離１０ｃｍでの照度は１．０３ｍＷ／ｃｍ２であった。照射後、２５℃、暗黒条件にて２日間培養した。培養後のコロニー数から生存率を測定した。紫外線量（照度と照射時間の積）ごとの生存率を基に、単回帰分析によりA. brasiliensisおよびPenicillium sp.のＤ値を推定した。
Example 2
In this example, the mold inactivation effect of fluorescent lamp C against Aspergillus brasiliensis (NBRC9455) and Penicillium sp. was measured. Penicillium sp. was isolated and cultured from mold that occurred on tangerine fruit on December 17, 2018.
10 mL of 0.01% polyoxyethylene sorbitan monooleate aqueous solution was added to Aspergillus brasiliensis and Penicillium sp. cultured for 7 days at 25°C in the dark to prepare a bacterial solution (approximately 10 5 -10 6 CUF/mL). The bacterial solution was filtered using sterile gauze, diluted 10 0 -10 5 times, and 0.1 mL was smeared on potato dextrose agar medium in a petri dish (diameter 9 cm). The petri dish on which the bacterial solution was smeared was irradiated with ultraviolet light using an excimer fluorescent lamp. The emission length was 9 cm, the irradiation distance was 10 cm, and the irradiation time was 0-15 minutes. The wavelength spectrum of the excimer fluorescent lamp measured by a spectroradiometer (MCPD-3000) showed a two-peaked peak (Figure 1), and the illuminance at an irradiation distance of 10 cm was 1.03 mW/cm 2. After irradiation, the samples were cultured for 2 days at 25°C in the dark. The survival rate was measured from the number of colonies after culture. Based on the survival rate for each dose of UV light (the product of illuminance and exposure time), the D values of A. brasiliensis and Penicillium sp. were estimated by simple regression analysis.
結果を図４に示す。Aspergillus brasiliensis及びPenicillium sp.ともに、紫外線量が大きくなるにつれて生存率は低くなったが、Penicillium sp.の方が紫外線に対する感受性は高かった。単回帰分析により、A. brasiliensis及びPenicilium sp.のＤ値を計算した。Ｄ値は、A. brasiliensisが３５５．０ｍＪ／ｃｍ２であり、Penicilium sp.は４１．０ｍＪ／ｃｍ２であった（A. brasiliensis: y = -0.0028x, R2 = 0.93, p < 0.001; Penicilium sp.: y = -0.024x, R2 = 0.95, p < 0.001）。 The results are shown in Figure 4. For both Aspergillus brasiliensis and Penicillium sp., the survival rate decreased as the amount of UV light increased, but Penicillium sp. was more sensitive to UV light. The D values of A. brasiliensis and Penicillium sp. were calculated by simple regression analysis. The D value was 355.0 mJ/ cm2 for A. brasiliensis and 41.0 mJ/ cm2 for Penicillium sp. (A. brasiliensis: y = -0.0028x, R2 = 0.93, p <0.001; Penicillium sp.: y = -0.024x, R2 = 0.95, p < 0.001).
《実施例３及び比較例１》
本実施例では、イチゴに蛍光ランプＣの紫外線を照射し、カビの発生を測定した。
市販のイチゴ（とちおとめ）を、ランダムに紫外線照射区（実施例３）及び無照射区（比較例１）に分けた。図５に示すように、イチゴを、ヘタを下側にして、プラスチックパックにならべた（９個／パック、実施例３及び比較例１ともに３パック作製した）。パック詰めしたイチゴに照射距離１０ｃｍで、紫外線照射した。照射時間は３分（１８５．６ｍＪ／ｃｍ２）とした。紫外線照射後、パックを一般防曇フィルム（８号規格）に包装し、冷蔵庫（５℃）にて７日間貯蔵した。比較例１は、紫外線を照射せずに３分間静置した後、同様の条件で貯蔵した。貯蔵後、目視にてすべてのイチゴを観察し、カビ発生個体数を計数した。結果を図７（Ａ）に示す。比較例１では、７日後に２２％（ｎ＝２７）にカビが発生したのに対し、実施例３では全くカビが発生しなかった。
Example 3 and Comparative Example 1
In this example, strawberries were irradiated with ultraviolet light from fluorescent lamp C, and the occurrence of mold was measured.
Commercially available strawberries (Tochiotome) were randomly divided into an ultraviolet irradiation group (Example 3) and a non-irradiation group (Comparative Example 1). As shown in FIG. 5, the strawberries were arranged in a plastic pack with the stems facing down (9 strawberries/pack, 3 packs were prepared for both Example 3 and Comparative Example 1). The packed strawberries were irradiated with ultraviolet light at an irradiation distance of 10 cm. The irradiation time was 3 minutes (185.6 mJ/cm 2 ). After ultraviolet light irradiation, the packs were wrapped in a general anti-fog film (No. 8 standard) and stored in a refrigerator (5°C) for 7 days. Comparative Example 1 was left to stand for 3 minutes without ultraviolet light irradiation and then stored under the same conditions. After storage, all strawberries were visually observed and the number of mold-infested individuals was counted. The results are shown in FIG. 7(A). In Comparative Example 1, mold occurred in 22% (n=27) after 7 days, whereas no mold occurred at all in Example 3.
また、実施例３及び比較例１の貯蔵後のイチゴを６個／パック取り出し、ヘタの反対側（果托の先端）から１ｇの切片を作製した。試験管内でホモジナイズした切片に滅菌水を加えた混合液（合計１０ｍＬ）を滅菌ガーゼでろ過した。ポテトデキストロース寒天培地の入ったシャーレに、ろ液０．１ｍＬを塗抹し、２５℃で２日間培養後のコロニー数を数えた。図７（Ｂ）に示すように、イチゴの付着菌数においても、実施例３の方が比較例１よりも明らかに少なかった（p < 0.05, t-test）。 After storage, six strawberries per pack were taken from Example 3 and Comparative Example 1, and 1 g pieces were prepared from the opposite side of the calyx (the tip of the stalk). Sterile water was added to the homogenized pieces in a test tube, and the mixture (total 10 mL) was filtered through sterile gauze. 0.1 mL of the filtrate was smeared on a petri dish containing potato dextrose agar medium, and the number of colonies was counted after culturing at 25°C for two days. As shown in Figure 7 (B), the number of bacteria attached to the strawberries in Example 3 was also clearly lower than in Comparative Example 1 (p < 0.05, t-test).
《参考例１》
本参考例では、イチゴのカビ発生位置を測定した。イチゴを冷蔵庫において７日間貯蔵した。貯蔵後、カビが発生したイチゴにおいて、カビ発生位置を測定した。ヘタと果托先端を結ぶ直線を３等分して、カビ発生位置を分類した。結果を図６及び図８に示す。測定したイチゴ３０個のうち、９個（１０か所）にカビが発生していた。カビの発生位置は中央部（５０％）と先端部（４０％）がほとんどであった。
Reference Example 1
In this reference example, the location of mold growth on strawberries was measured. The strawberries were stored in a refrigerator for 7 days. After storage, the location of mold growth on the strawberries on which mold had grown was measured. The straight line connecting the calyx and the tip of the receptacle was divided into thirds to classify the locations of mold growth. The results are shown in Figures 6 and 8. Of the 30 strawberries measured, mold had grown on 9 (10 locations). Most of the mold growth was in the center (50%) and tip (40%).
本発明のカビ発生の抑制方法は、青果物のカビの発生を抑制できることから、青果物の保存及び流通において、有用である。 The method for inhibiting mold growth of the present invention is useful in the preservation and distribution of fruits and vegetables because it can inhibit mold growth on fruits and vegetables.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019225440A JP7492700B2 (en) | 2019-12-13 | 2019-12-13 | How to prevent mold growth on fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019225440A JP7492700B2 (en) | 2019-12-13 | 2019-12-13 | How to prevent mold growth on fruits and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021093917A JP2021093917A (en) | 2021-06-24 |
| JP7492700B2 true JP7492700B2 (en) | 2024-05-30 |
Family
ID=76429672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019225440A Active JP7492700B2 (en) | 2019-12-13 | 2019-12-13 | How to prevent mold growth on fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7492700B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142593A (en) | 2006-12-07 | 2008-06-26 | Toshiba Corp | Inactivation treatment method by ultraviolet light |
| JP2008283909A (en) | 2007-05-18 | 2008-11-27 | Eminetto:Kk | Sterilizer of fruit and vegetable skin |
| JP2016036772A (en) | 2014-08-07 | 2016-03-22 | ウシオ電機株式会社 | Ultraviolet irradiation type water purifier |
-
2019
- 2019-12-13 JP JP2019225440A patent/JP7492700B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142593A (en) | 2006-12-07 | 2008-06-26 | Toshiba Corp | Inactivation treatment method by ultraviolet light |
| JP2008283909A (en) | 2007-05-18 | 2008-11-27 | Eminetto:Kk | Sterilizer of fruit and vegetable skin |
| JP2016036772A (en) | 2014-08-07 | 2016-03-22 | ウシオ電機株式会社 | Ultraviolet irradiation type water purifier |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021093917A (en) | 2021-06-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Nassarawa et al. | Effect of light-emitting diodes (LEDs) on the quality of fruits and vegetables during postharvest period: A review | |
| Shama | Process challenges in applying low doses of ultraviolet light to fresh produce for eliciting beneficial hormetic responses | |
| KR20080111530A (en) | Produce treatment method | |
| JP6078109B2 (en) | How to keep freshness | |
| Sethi et al. | UV treatment of fresh fruits and vegetables | |
| AU2023200918A1 (en) | Method For Preserving Leafy Vegetables By Combining Carrageenan Oligosaccharide Film-Coating With Led Composite Illumination In Cooperation With Modified Atmosphere | |
| JP7492700B2 (en) | How to prevent mold growth on fruits and vegetables | |
| Perera et al. | Review on effect of postharvest illumination by fluorescent and ultraviolet light waves on the quality of vegetables | |
| JP2005232157A (en) | Method for reversing ethylene inhibitor response in plant | |
| US20210345629A1 (en) | Method for extending shelf-life of agricultural produce | |
| JP7445192B2 (en) | Light irradiation device for agricultural products | |
| Gayas et al. | Ultraviolet light treatment of fresh fruits and vegetables | |
| KR101698819B1 (en) | Prevention method of plant soft rot disease utilizing irradiation | |
| Mahawer et al. | Response of passive storage duration and polymeric packaging films on postharvest life of Suvasini tuberose cut spikes | |
| Mabusela et al. | Trends in ethylene management strategies: towards mitigating postharvest losses along the South African value chain of fresh produce–a review | |
| CN113973904A (en) | Fresh strawberry fruit preservation method combining strong pulse light with hot air treatment | |
| FR3107836A1 (en) | Mobile device delivering light pulses and its use for the elimination of pathogens | |
| CN115777861B (en) | Sterilization method for edible roses | |
| Hinds et al. | Visible light | |
| Mathur et al. | Post-Harvest Management of Climacteric Fruits in India: The Promising Road Map for Future | |
| KR20150025088A (en) | Method of sterilization for control of plant pathogens and method of phytosanitary treatment processing using combined treatment with irradiation and nano Ag particles | |
| Nikhanj et al. | Fresh Cut Fruits and Vegetables Disinfection Pretreatment: A Novel Approach to Extend Fresh Cut’s Shelf Life | |
| RU2741847C2 (en) | Method of harvesting fruit crop, berries and fruits before placing them in storage | |
| Kaur et al. | Ozonation: Potential Applications in Oilseeds Storage | |
| JP2022055038A (en) | Device for treating food and method for treating food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A80 | Written request to apply exceptions to lack of novelty of invention |
Free format text: JAPANESE INTERMEDIATE CODE: A80 Effective date: 20191225 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221026 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230927 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231003 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231127 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20240206 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240222 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240430 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240510 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7492700 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |