JPH01284754A - Maturity degree sensing agent for vegetables and fruits - Google Patents
Maturity degree sensing agent for vegetables and fruitsInfo
- Publication number
- JPH01284754A JPH01284754A JP63112400A JP11240088A JPH01284754A JP H01284754 A JPH01284754 A JP H01284754A JP 63112400 A JP63112400 A JP 63112400A JP 11240088 A JP11240088 A JP 11240088A JP H01284754 A JPH01284754 A JP H01284754A
- Authority
- JP
- Japan
- Prior art keywords
- sensing agent
- fruits
- vegetables
- color
- maturity degree
- 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.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title abstract description 6
- 235000013311 vegetables Nutrition 0.000 title abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 16
- 239000004480 active ingredient Substances 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 43
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 abstract description 20
- 239000005977 Ethylene Substances 0.000 abstract description 20
- 239000012286 potassium permanganate Substances 0.000 abstract description 13
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 8
- 239000000741 silica gel Substances 0.000 abstract description 8
- 229910002027 silica gel Inorganic materials 0.000 abstract description 8
- -1 polyethylene Polymers 0.000 abstract description 6
- 239000004698 Polyethylene Substances 0.000 abstract description 5
- 229920000573 polyethylene Polymers 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 239000007789 gas Substances 0.000 description 18
- 241000220225 Malus Species 0.000 description 7
- 230000035945 sensitivity Effects 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- KDLHZDBZIXYQEI-UHFFFAOYSA-N Palladium Chemical compound [Pd] KDLHZDBZIXYQEI-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000021016 apples Nutrition 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- APUPEJJSWDHEBO-UHFFFAOYSA-P ammonium molybdate Chemical compound [NH4+].[NH4+].[O-][Mo]([O-])(=O)=O APUPEJJSWDHEBO-UHFFFAOYSA-P 0.000 description 2
- 235000018660 ammonium molybdate Nutrition 0.000 description 2
- 239000011609 ammonium molybdate Substances 0.000 description 2
- 229940010552 ammonium molybdate Drugs 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 239000003518 caustics Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 229910052763 palladium Inorganic materials 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- JYLNVJYYQQXNEK-UHFFFAOYSA-N 3-amino-2-(4-chlorophenyl)-1-propanesulfonic acid Chemical compound OS(=O)(=O)CC(CN)C1=CC=C(Cl)C=C1 JYLNVJYYQQXNEK-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical class [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000006497 Dianthus caryophyllus Species 0.000 description 1
- 235000009355 Dianthus caryophyllus Nutrition 0.000 description 1
- 102000018997 Growth Hormone Human genes 0.000 description 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical class C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical class [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical class [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical class [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910052788 barium Inorganic materials 0.000 description 1
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical class [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Chemical class 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 231100001231 less toxic Toxicity 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000011777 magnesium Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 229910044991 metal oxide Inorganic materials 0.000 description 1
- 150000004706 metal oxides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、青果物の成熟度感知剤に関する。更に詳しく
は、青果物の成熟に伴って発生するエチレンガスを感知
して、色調の変化を現す成熟度感知剤に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a ripeness sensing agent for fruits and vegetables. More specifically, the present invention relates to a ripeness sensing agent that senses ethylene gas generated as fruits and vegetables ripen and exhibits a change in color tone.
（従来の技術）
一般に、青果物は成熟するに従ってエチレンガスを発生
する。(Prior Art) Generally, fruits and vegetables generate ethylene gas as they mature.
エチレンガスは、リンゴ、メロン、スイカ等の果実類、
シュンギク、ニンジン等の野菜類、カーネーション等の
花弁類より、成長ホルモンとじて発生し、成熟を促進す
る役目をもつと同時に老化を促進する老化ホルモンとも
なる。Ethylene gas is found in fruits such as apples, melons, and watermelons.
It is produced as a growth hormone in vegetables such as Chinese chrysanthemums, carrots, and flower petals such as carnations, and has the role of promoting maturation, and at the same time serves as an aging hormone that accelerates aging.
従来、エチレンガスの検知法は、北用式ガス検知管及び
ガスクロマトグラフィーによる方法が実用化されている
。Conventionally, methods for detecting ethylene gas have been put into practical use using Kita-type gas detection tubes and gas chromatography.
これらの方法は、ガスの同定と定量を行うことができる
が、機器及び消耗品の価格が高（、また操作テクニック
を必要とするため、青果物の成熟度管理に誰でもが手軽
に使用できるものでなく、研究所レベルで研究的に使わ
れる程度である。Although these methods can identify and quantify gases, they are expensive for equipment and consumables (and require operational techniques), so they cannot be easily used by anyone to manage the maturity of fruits and vegetables. Rather, it is used for research at the research institute level.
他に、青果物より発生するエチレンガスの検出法として
、硫酸パラジウムを触媒としてモリブデン酸アンモニウ
ムで発色させる方法がある（特開昭５８−５２５６１号
及び特開昭６０−２０１２５２号）。Another method for detecting ethylene gas generated from fruits and vegetables is to develop color with ammonium molybdate using palladium sulfate as a catalyst (Japanese Patent Application Laid-open Nos. 58-52561 and 60-201252).
（発明が解決しようとする課題）
青果物の収穫は、完熟させた後に収穫することが理想的
であるが、完熟させた後では果肉が軟らかくなりすぎ、
流通経路上で損傷または腐敗を受は易い。また、未成熟
の状態で収穫したのでは、うまみ及び栄養のない果物と
なり、商品価値がなくなってしまう。(Problem to be solved by the invention) Ideally, fruits and vegetables should be harvested after they are fully ripened, but after they are fully ripened, the pulp becomes too soft.
They are susceptible to damage or spoilage during distribution channels. Furthermore, if the fruit is harvested in an immature state, the fruit will lack flavor and nutrition, and will have no commercial value.
収穫のタイミングを見定める事は、非常に重要であり、
青果物の色、香り等を人間の五感で判断する以外に、科
学的に判断する方法が求められている。Determining the timing of harvest is very important.
There is a need for a scientific method to judge the color, aroma, etc. of fruits and vegetables in addition to using the five human senses.
青果物の成熟に伴って発生するエチレンガスの濃度は、
ｐｐｍ単位という非常に低い濃度であり、測定する温度
も室温と比較的低温であるため、これを正確に感知する
ことは大変難しい。The concentration of ethylene gas generated as fruits and vegetables ripen is
It is extremely difficult to accurately detect this because the concentration is extremely low, on the order of ppm, and the temperature at which it is measured is relatively low, like room temperature.
前記したモリブデン酸アンモニウムで発色させる方法は
、硫酸パラジウムという高価な薬品を使用する点で、経
済的に不利であり、感度や使用操作性の面で実用化まで
には至っていない。The above-mentioned method of developing color with ammonium molybdate is economically disadvantageous in that it uses an expensive chemical called palladium sulfate, and has not yet been put to practical use in terms of sensitivity and operability.
本発明は、青果物より発生するエチレンを、安価で安全
な試薬を用いて、簡便な方法で感度良く検出できる感知
剤を提供することを目的としている。An object of the present invention is to provide a sensing agent that can detect ethylene generated from fruits and vegetables in a simple manner and with high sensitivity using inexpensive and safe reagents.
（課題を解決するための手段）
本発明は、過マンガン酸塩を有効成分として、担体に保
持させてなる青果物の成熟度感知剤である。また、前記
感知剤を通気性のフィルムで包装したものである。(Means for Solving the Problems) The present invention is a fruit and vegetable ripeness sensing agent comprising permanganate as an active ingredient and supported on a carrier. Further, the sensing agent is packaged in a breathable film.
本発明に使用する過マンガン酸塩としては、カリウム、
ナトリウム、バリウム、マグネシウム、リチウム、カル
シウム、銀等の塩がある。The permanganate used in the present invention includes potassium,
There are salts of sodium, barium, magnesium, lithium, calcium, silver, etc.
成熟度感知剤は、青果物という食品を対象としているの
で、人間に対する影響が問題となるため、これについて
調べる必要があるが、本発明に用いる過マンガン酸塩は
、取り扱い上の安全性が高く、毒性の少ない事、また経
済性に優れている事が判明した。Since the ripeness sensing agent is intended for foods such as fruits and vegetables, there is a question of its effect on humans, so this needs to be investigated, but the permanganate used in the present invention is highly safe in handling. It was found to be less toxic and more economical.
本発明に用いる担体としては、シリカゲル、アルミナ、
クレー、白土等がある。Supports used in the present invention include silica gel, alumina,
There are clay, white clay, etc.
本発明の感知剤は、過マンガン酸カリウム水溶液を担体
表面に、０．００１〜３０重量％吸着させ乾燥して固形
化し作成することができる。The sensing agent of the present invention can be prepared by adsorbing 0.001 to 30% by weight of an aqueous potassium permanganate solution onto the surface of a carrier and drying to solidify.
このように作製することにより、過マンガン酸カリウム
の表面積が増え、エチレンガスとの接触面積が増加し、
反応が進みやすくなり、エチレンガスセンサーとしての
感度が向上し、感知剤の色調の変化が容易となる。By preparing in this way, the surface area of potassium permanganate increases, and the contact area with ethylene gas increases.
The reaction progresses more easily, the sensitivity of the ethylene gas sensor improves, and the color tone of the sensing agent changes easily.
本発明の感知剤は、過マンガン酸カリウムとシリカゲル
等の担体との配合比率により、桃色より紫色を呈する。The sensing agent of the present invention exhibits a purple color rather than pink color depending on the blending ratio of potassium permanganate and a carrier such as silica gel.
配合比率は、感知剤の感度に深く関与し、過マンガン酸
カリウムの比率の小さいものが、エチレンガスに対する
感度が良くなり、変色しやすくなる。The blending ratio is deeply related to the sensitivity of the sensing agent, and the smaller the ratio of potassium permanganate, the better the sensitivity to ethylene gas and the easier it will be to change color.
また、過マンガン酸カリウムの反応を促進するため、二
酸化マンガン等の金属酸化物等の触媒を併用することが
できる。Further, in order to promote the reaction of potassium permanganate, a catalyst such as a metal oxide such as manganese dioxide can be used in combination.
担体としてシリカゲルを使用する場合、試薬用の粒度７
０〜２３０メツシユのものを使用することが好ましく、
粒度が大きくなっても、また逆に小さくなっても、エチ
レンガスとの接触面積が減少し、反応が遅くなる。When using silica gel as a carrier, particle size 7 for reagents
It is preferable to use one with a mesh size of 0 to 230.
Even if the particle size becomes larger or, conversely, smaller, the contact area with ethylene gas decreases, slowing down the reaction.
担体自体の色は、感知剤の色調、及びエチレンガスとの
反応後の呈色に影響を与えるので、無色または純白のも
のが好ましい。Since the color of the carrier itself affects the color tone of the sensing agent and the color development after reaction with ethylene gas, it is preferably colorless or pure white.
また担体は、水に対し濡れ性の良いものが過マンガン酸
カリウムの吸着が良い。Further, as for the carrier, a carrier having good wettability with water has a good adsorption of potassium permanganate.
過マンガン酸カリウムは、ｐＨが変化すると下記の如く
分解が起こる。即ち、
強酸性２ＫＭｆｉＯｔ＋３ＨｚＳＯｔ＋１０Ｈ→にｚｓ
Ｏ＊＋２Ｍｎ５Ｏ４＋８ＨｚＯ中性 ＫＭ、ｔｏ＊＋３
ｔｔ→Ｍ、％Ｏｚ＋ＫＯＨ＋Ｈ２Ｏ強アルカリ性４ＫＭ
ＲＯ４４４ＫＯＨ＝ ４ＫＪｎＯ＊＋２８ｚＯ＋Ｏｚで
現される現象が見られる。Potassium permanganate decomposes as described below when the pH changes. That is, strongly acidic 2KMfiOt+3HzSOt+10H→zs
O*+2Mn5O4+8HzO neutral KM, to*+3
tt→M, %Oz+KOH+H2O strong alkaline 4KM
A phenomenon expressed as RO444KOH=4KJnO*+28zO+Oz can be seen.
酸性側では酸化力が強くなるが、安定性は悪くなる。中
性付近が安定である。On the acidic side, the oxidizing power becomes stronger, but the stability becomes worse. It is stable around neutrality.
ｐＨは、感知剤の感度に影響を与えるので、目的により
ｐＨ調整を行う。酸性にするには硫酸、リン酸等の酸、
アルカリ性にするには苛性カリウム等のアルカリ、中性
に保つには硫酸マグネシウム等の薬品を使用する。Since pH affects the sensitivity of the sensing agent, the pH is adjusted depending on the purpose. To make it acidic, use an acid such as sulfuric acid or phosphoric acid,
To make it alkaline, use an alkali such as caustic potassium, and to keep it neutral, use chemicals such as magnesium sulfate.
本発明の感知剤を使用すると、エチレンガスは過マンガ
ン酸カリウムとの反応により、α−グリコールとなり、
更に酸化が進むとカルボン酸等を生じる。When the sensing agent of the present invention is used, ethylene gas becomes α-glycol by reaction with potassium permanganate,
As the oxidation progresses further, carboxylic acids and the like are produced.
本発明の感知剤は、通気性の透明フィルムで包装して用
いると、その使用操作が著しく向上する。When the sensing agent of the present invention is packaged with an air-permeable transparent film, the handling of the sensing agent is significantly improved.
通気性のフィルムとしては、紙、プラスチック等のフィ
ルム、例えば塩化ビニル、塩化ビニリデン、ポリプロピ
レン、ポリエチレン、ポリアミド、ポリエステル等のフ
ィルムがあり、通気性を与えるため、微細孔を施すこと
が好ましい。本発明の感知剤の包装量は１０■〜１ 、
０００ ｍｇ程度が好ましい。Examples of breathable films include films of paper, plastic, etc., such as films of vinyl chloride, vinylidene chloride, polypropylene, polyethylene, polyamide, polyester, etc., and are preferably provided with micropores in order to provide breathability. The packaging amount of the sensing agent of the present invention is 10 to 1,
About 000 mg is preferable.
（発明の効果）
本発明品は、青果物より発生する微量のエチレンガスと
常温で、短時間のうちに反応し、色調の変化を示すので
、エチレンガスの発生状況を簡便にチエツクすることが
でき、青果物の収穫、貯蔵において成熟度の管理に非常
に有効である。(Effects of the Invention) The product of the present invention reacts with minute amounts of ethylene gas generated from fruits and vegetables at room temperature in a short time and shows a change in color tone, making it easy to check the status of ethylene gas generation. It is very effective in controlling the maturity of fruits and vegetables during harvesting and storage.
（実施例） 以下、実施例に基づき本発明を具体的に説明する。(Example) Hereinafter, the present invention will be specifically explained based on Examples.
実施例１
過マンガン酸カリウム３■と水５ｇとを秤量し、ビーカ
ーに入れ溶解した後、粒度７０〜２３０メツシユのシリ
カゲル５ｇに吸着させ、真空乾燥して桃色の感知剤を得
る。Example 1 Weigh out 3 cm of potassium permanganate and 5 g of water, put them in a beaker, dissolve them, adsorb them on 5 g of silica gel with a particle size of 70-230 mesh, and vacuum dry to obtain a pink sensing agent.
これを第１図の通気性ポリエチレン製透明フィルムの袋
にＯ，Ｉｇを秤り試料とする。This is used as a sample by weighing O and Ig in a bag made of breathable polyethylene transparent film as shown in FIG.
試料をエチレンガス中に入れ、その色調の変化をテスト
する。エチレン濃度ｐｐｍオーダでも試料が変色するこ
とがわかった。The sample is placed in ethylene gas and its color change is tested. It was found that the sample changed color even when the ethylene concentration was on the order of ppm.
エチレン濃度 結果
１０００ ｐｐｍ 試料の桃色が５分以内に白色に変
色１００ ｐｐｎ＋ 試料の桃色が３０分以内に白色
に変色１０ ｐｐｍ 試料の桃色が１時間以内に白色
に変色１ ｐｐｍ 試料の桃色が１０時間以内に白色
に変色実施例２
過マンガン酸カリウムの量を変えて４サンプルを秤量し
、水５ｇが入った計量しであるビーカーに入れ溶解した
後、粒度７０〜２３０メツシユのシリカゲル５ｇに吸着
させ、真空乾燥して感知剤を得た。本感知剤５０■を通
気性のポリエチレン類の透明フィルム袋に入れヒートシ
ールする。Ethylene concentration Result: 1000 ppm The pink color of the sample changes to white within 5 minutes 100 ppn+ The pink color of the sample changes to white within 30 minutes 10 ppm The pink color of the sample changes to white within 1 hour 1 ppm The pink color of the sample changes to white within 1 hour Example 2 Four samples with varying amounts of potassium permanganate were weighed and dissolved in a measuring beaker containing 5 g of water, and then adsorbed on 5 g of silica gel with a particle size of 70 to 230 mesh. , and vacuum drying to obtain a sensing agent. 50 cm of this sensing agent is placed in a transparent film bag made of breathable polyethylene and heat-sealed.
リンゴの入っている容量２１の塩化ビニル製容器に本感
知剤を入れ、その色調の変化を調べた。This sensing agent was placed in a vinyl chloride container with a capacity of 21 cm containing apples, and changes in color tone were examined.
なおガスクロマド法によりリンゴ雰囲気中のエチレンガ
ス濃度を測定すると、１ 、５ｐｐｍであった。Furthermore, when the ethylene gas concentration in the apple atmosphere was measured by the gas chromatography method, it was found to be 1.5 ppm.
１■（約０．０２ｗｔ％）３０分以内に桃色より白色に
変色３■（約０．０６ｗｔ％）１２０分以内に桃色より
白色に変色３０■（約０．６ｗｔ％）２４０分以内に紫
色より柿色に変色３００■（約６ｗｔ％）６００分以内
に紫色より茶色に変色本感知剤の使用により、リンゴの
成熟度が分かり、食べ頃の判定ができた。1 ■ (approximately 0.02 wt%) Changes color from pink to white within 30 minutes 3 ■ (approximately 0.06 wt%) Changes color from pink to white within 120 minutes 30 ■ (approximately 0.6 wt%) Changes purple within 240 minutes The color changed from purple to brown within 600 minutes.By using this sensor, the maturity level of apples could be determined and the ripeness could be determined.
実施例３
実施例２の過マンガン酸カリウムの代わりに、過マンガ
ン酸ナトリウムを使い感知剤を作成した。Example 3 A sensing agent was prepared using sodium permanganate instead of potassium permanganate in Example 2.
リンゴ雰囲気中に試料を入れテストした結果、センサー
として使用できる事が判明した。As a result of testing by putting a sample into an apple atmosphere, it was found that it could be used as a sensor.
１ｍｇ（約０．０２ｗｔ％）３０分以内に感知剤が変色
３０■（約０．６ ｗｔ％）１８０分以内に感知剤が変
色なお、感知剤は硫酸によりｐＨ４に調整しである。1 mg (approximately 0.02 wt%) The sensing agent changes color within 30 minutes.30 mg (approximately 0.6 wt%) The sensing agent changes color within 180 minutes.The sensing agent was adjusted to pH 4 with sulfuric acid.
実施例４
実施例２のシリカゲルの代わりに、２００メソシユパス
のクレーを使用して感知剤を作成し、リンゴ雰囲気中で
テストした。本則もセンサーとして使用できる事が判明
した。Example 4 A sensing agent was prepared using 200 mesosyupa clay instead of the silica gel in Example 2 and tested in an apple atmosphere. It turns out that Honjo can also be used as a sensor.
１■（約０ 、０２ｗ ｔ％）５０分以内に感知剤が変
色３０■（約０．６ ｗｔ％）３００分以内に感知剤が
変色なお、感知剤は苛性カリウムによりｐＨ１０に調整
にしである。1■ (approximately 0.02 wt%) The sensing agent changes color within 50 minutes.30■ (approximately 0.6 wt%) The sensing agent changes color within 300 minutes.The sensing agent has been adjusted to pH 10 with caustic potassium. .
実施例５
実施例２の実験で、二酸化マンガン５■（約０．１ｗｔ
％）を使用して感知剤を作成し、リンゴ雰囲気中でテス
トした。Example 5 In the experiment of Example 2, 5■ of manganese dioxide (approximately 0.1 wt
%) was used to create a sensing agent and tested in an apple atmosphere.
１ｍｇ（約０．０２ｗｔ％）２０分以内に感知剤が変色
３０■（約０．６ ｗｔ％）２００分以内に感知剤が変
色水剤もセンサーとして使用できる事が判明した。1 mg (approximately 0.02 wt%) The sensing agent changes color within 20 minutes.30cm (approximately 0.6 wt%) The sensing agent changes color within 200 minutes.It was found that a water solution can also be used as a sensor.
実施例６
実施例２に従い、感知剤を作成し、バナナ雰囲気中でテ
ストした。Example 6 A sensing agent was prepared according to Example 2 and tested in a banana atmosphere.
１■（約０ 、０２ｗ ｔ％）４０分以内に感知剤が変
色３０■（約０．６ ｗｔ％）３００分以内に感知剤が
変色本則もセンサーとして使用できる事が判明した。1. (about 0.02 wt%) The sensing agent changes color within 40 minutes. 30.cm (about 0.6 wt%) The sensing agent changes color within 300 minutes. It was found that the basic principle can also be used as a sensor.
実施例７
メロン１個を入れた化粧箱に、実施例２で得た過マンガ
ン酸カリウム約０．０６ｈｔ％を含有する感知剤を入れ
て置き、２日後に取り出した所、感知剤は桃色より白色
に変化していた。Example 7 The sensing agent containing about 0.06ht% of potassium permanganate obtained in Example 2 was placed in a gift box containing one melon, and when taken out two days later, the sensing agent turned pink. It had turned white.
これによりメロンの成熟度及び最適賞味時機を知ること
ができた。This made it possible to know the maturity level of melons and the optimal time to consume them.
第１図は、本発明の青果物の成熟度感知剤の包装の１例
を示す正面図及び第２図は断面図である。
第３図は連続した状態で製造された感知剤の包装を示す
図である。
ｌ・・・通気性の透明プラスチックフィルム（ポリエチ
レン製）
２・・・本発明の成熟度感知剤FIG. 1 is a front view, and FIG. 2 is a cross-sectional view, showing an example of packaging for the fruit and vegetable ripeness sensing agent of the present invention. FIG. 3 shows a package of sensing agents produced in a continuous manner. l... Breathable transparent plastic film (made of polyethylene) 2... Maturity sensing agent of the present invention
Claims (1)
せてなる青果物の成熟度感知剤。（２）通気性のフィル
ムで包装してなる請求項１記載の青果物の成熟度感知剤
。(1) A ripeness sensing agent for fruits and vegetables, which contains permanganate as an active ingredient and is retained in a carrier. (2) The fruit and vegetable maturity sensing agent according to claim 1, which is packaged with a breathable film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63112400A JPH01284754A (en) | 1988-05-11 | 1988-05-11 | Maturity degree sensing agent for vegetables and fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63112400A JPH01284754A (en) | 1988-05-11 | 1988-05-11 | Maturity degree sensing agent for vegetables and fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01284754A true JPH01284754A (en) | 1989-11-16 |
Family
ID=14585710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63112400A Pending JPH01284754A (en) | 1988-05-11 | 1988-05-11 | Maturity degree sensing agent for vegetables and fruits |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01284754A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150337119A1 (en) * | 2014-05-21 | 2015-11-26 | Plastics Industry Development Center | Packing Material for Preserve Fruits and Vegetables and Producing Method Thereof |
| EP2888944B1 (en) * | 2013-12-27 | 2019-05-01 | Plastics Industry Development Center | Method for producing an age delaying material for fuits and vegetables |
-
1988
- 1988-05-11 JP JP63112400A patent/JPH01284754A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2888944B1 (en) * | 2013-12-27 | 2019-05-01 | Plastics Industry Development Center | Method for producing an age delaying material for fuits and vegetables |
| US20150337119A1 (en) * | 2014-05-21 | 2015-11-26 | Plastics Industry Development Center | Packing Material for Preserve Fruits and Vegetables and Producing Method Thereof |
| US9701818B2 (en) * | 2014-05-21 | 2017-07-11 | Plastics Industry Development Center | Packing material for preserving fruits and vegetables and producing method thereof |
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