JPH0142668B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an agent for preserving the freshness of fruits, vegetables, flowers, etc. after harvesting. The freshness of fruits, vegetables, flowers, etc. (hereinafter simply referred to as fruits and vegetables) has conventionally been maintained mainly by low-temperature storage (CCA) storage, etc. However, in recent years, as the variety of fruits and vegetables has increased, so has the production volume, and it has become impossible for conventional storage facilities alone to cope with this problem.
In addition, as consumers' demands for freshness of fruits and vegetables are increasing, measures to maintain the freshness of fruits and vegetables, which have poor shelf life, have become an extremely important issue. As is well known, fruits and vegetables constantly respire and transpire water even after they are harvested, and the gases such as ethylene that are generated during this process act on the fruits and vegetables as ripening hormones and promote their ripening. It causes phenomena such as yellowing, softening, and rotting.
Therefore, various techniques have been proposed to maintain the freshness of fruits and vegetables by removing such gases such as ethylene. For example, a method in which ethylene is adsorbed with an adsorbent mainly composed of artificial zeolite or bentonite (Japanese Patent Publication No. 73150/1983), a method in which ethylene is oxidized with an oxidizing agent to inactivate it, and then supported on a carrier (Japanese Patent Publication No. 73150/1989), 117060 No. 117060, Japanese Patent Publication No. 117060
56-88752) etc. have been proposed. However, the former method merely adsorbs ethylene and cannot completely remove ethylene, so it is not sufficiently effective. In the latter method, the oxidation of ethylene is slow in the initial stage, which is the most important stage for preserving freshness, so it cannot be said that the freshness preservation effect is good. In view of the current state of technology, the inventors of the present invention
As a result of various studies, we have found that a composition containing a carrier, a peroxide, and a specific oxidation promoter rapidly oxidizes ethylene in the early stages of freshness preservation processing of fruits and vegetables, thereby preserving the freshness of fruits and vegetables for a long period of time. I found out what I got. That is, the present invention provides a carrier, a peroxide, and myristic acid, palmitic acid, stearic acid,
selected from the group of organic acids consisting of lactic acid, malic acid, citric acid, leucine, methionine, glutamic acid, oxalic acid, malonic acid, succinic acid, benzoic acid, sorbic acid, protonic acid, maleic acid, ethanesulfonic acid and benzenesulfonic acid The freshness-preserving agent comprises at least one oxidation promoter. The freshness preservation agent of the present invention quickly oxidizes and completely removes ethylene generated from fruits and vegetables under various conditions such as storage, distribution, and storage of fruits and vegetables after harvesting, and preserves the fruits and vegetables for a long period of time. Demonstrates the effect of maintaining freshness. The peroxides that are solid at room temperature used in the present invention are the same as those used in known freshness preservation agents, such as calcium peroxide, barium peroxide,
Sodium peroxide, zinc peroxide, potassium permanganate, sodium permanganate, potassium dichromate, sodium dichromate, potassium bromate, sodium bromate, etc. are used. Considering that fruits and vegetables, which are foods, are to be used, calcium peroxide, sodium peroxide, etc. are more preferable. The carrier used in the present invention may be the same as that used as an adsorbent or carrier in known freshness preserving agents, such as activated carbon, zeolite, bentonite, clay, silicic acid, calcium silicate, activated alumina, calcium carbonate, Examples include slaked lime and calcium phosphate apatite. The oxidation promoter used in the present invention is a _C2 to _C20 solid organic acid, and specific examples include those having the following functional groups. (a) Organic acids having carboxyl groups: fatty acids such as myristic acid, palmitic acid, and stearic acid;
Oxyacids such as lactic acid, malic acid and citric acid; amino acids such as leucine, methionine and glutamic acid; other acids such as oxalic acid, malonic acid, succinic acid, benzoic acid, sorbic acid, protonic acid and maleic acid. (b) Organic acids having sulfonic acid groups...ethanesulfonic acid, benzenesulfonic acid, etc. In the freshness preserving agent of the present invention, the oxidation promoter is usually used in an amount of about 0.01 to 100 parts by weight, preferably about 0.05 to 75 parts by weight, per 100 parts by weight of peroxide.
If the oxidation promoter is less than 0.01 part by weight, the ethylene oxidation rate is low in the initial stage of fruit and vegetable freshness preservation treatment, while if it exceeds 100 parts by weight, no improvement in the ethylene oxidation rate is observed. In the present invention, the ratio of peroxide to the carrier is not particularly limited, and a wide range of ratios can be used, such as 10 to 900 parts by weight of the latter to 100 parts by weight of the former. The freshness-preserving agent of the present invention can be used in any form such as granules, tablet-like molded objects, powder, and the like. Example 1 Using the freshness-preserving agent of the present invention, which consists of a homogeneous powder mixture of 800 parts by weight of calcium peroxide, 30 parts by weight of sorbic acid, and 700 parts by weight of zeolite, the freshness-preserving effect of Sudachi grown in Tokushima Prefecture was investigated. Immediately after thinning, 200 g of Sudachi (dark greenness 100%) was hermetically sealed in a polyethylene bag together with 10 g of the above-mentioned freshness preservation agent, and then stored at an average temperature of 30° C. for one month.
Table 1 shows the retention of dark green color and the tension of the pericarp. Comparative Example 1 A freshness retention test similar to that in Example 1 was conducted using the same homogeneous powder mixture as in Example 1 except that sorbic acid was not used. The results are shown in Table 1. Comparative Example 2 Sudachi alone was hermetically sealed in a polyethylene bag and stored at an average temperature of 30°C for one month. The results are shown in Table 1.

[Table] Example 2 Sodium peroxide 200 parts by weight, glutamic acid 0.5
Using the freshness preserving agent of the present invention consisting of a homogeneous powder mixture of 800 parts by weight and 800 parts by weight of calcium silicate,
We investigated the freshness preservation effect of Muscats produced in Okayama Prefecture. Add 400g of freshly harvested muscats to the above freshness-preserving agent.
After sealing it in a polyethylene bag with 10g,
It was stored for 14 days at an average temperature of 28°C. Table 2 shows the shedding rate and taste of Muscat. Comparative Example 3 A freshness retention test similar to that in Example 2 was conducted using the same homogeneous powder mixture as in Example 2 except that glutamic acid was not used. The results are shown in Table 2. Comparative Example 4 Muscat alone was hermetically sealed in a polyethylene bag and stored at an average temperature of 28°C for 14 days. The result is second
As shown in the table.

[Table] Example 3 Calcium peroxide 200 parts by weight, stearic acid 200 parts
Using the freshness-preserving agent of the present invention, which consists of a homogeneous powder mixture of 600 parts by weight of activated carbon and 600 parts by weight of activated carbon, the freshness-keeping effect of tomatoes produced in Hyogo Prefecture was investigated. 400 g of freshly harvested tomatoes (greenness 100%) were hermetically sealed in a polyethylene bag together with 10 g of the above-mentioned freshness-preserving agent, and then stored at an average temperature of 80° C. for 14 days. Table 3 shows the greenness retention rate and withering. Comparative Example 5 A freshness retention test similar to that in Example 3 was conducted using the same homogeneous powder mixture as in Example 3 except that stearic acid was not used. The results are shown in Table 3. Comparative Example 6 Only tomatoes were hermetically sealed in a polyethylene bag and stored at an average temperature of 30°C for 14 days. The results are shown in Table 3.

[Table] Example 4 Using the freshness preserving agent of the present invention consisting of a homogeneous powder mixture of 300 parts by weight of potassium permanganate, 150 parts by weight of myristic acid and 700 parts by weight of activated alumina,
We investigated the freshness preservation effect of Nijisseiki pears grown in Shimatori Prefecture. 1 kg of Nijisseiki pears immediately after fruit thinning was hermetically sealed in a polyethylene bag together with 20 g of the above-mentioned freshness preserving agent, and then stored at an average temperature of 28° C. for 20 days. Table 4 shows the browning rate of the pulp and core. Comparative Example 7 A freshness retention test similar to that in Example 4 was conducted using the same homogeneous powder mixture as in Example 4 except that myristic acid was not used. The results are shown in Table 4. Comparative Example 8 Nijisseiki pears alone were hermetically sealed in a polyethylene bag and stored at an average temperature of 28°C for 20 days. The result is the 4th
As shown in the table.

[Table] Example 5 150 parts by weight of barium peroxide, bezenesulfonic acid
Using the freshness-preserving agent of the present invention, which consists of a homogeneous powder mixture of 30 parts by weight and 300 parts by weight of calcium phosphate apatite (synthetic hydroxyapatite), the freshness-maintaining effect of kabosu produced in Oita Prefecture was investigated. 200 g of kabosu (dark greenness 100%) immediately after fruit thinning was hermetically sealed in a polyethylene bag together with 10 g of the above-mentioned freshness preserving agent, and then stored at an average temperature of 30° C. for one month. Table 5 shows the dark green color retention rate and peel tension after one month. In addition, Table 5 shows Comparative Example 9 below.
and 10 results are also shown. Comparative Example 9 Example 5 was prepared using the same homogeneous powder mixture as in Example 5 except that benzenesulfonic acid was not used.
A freshness retention test similar to that was conducted. Comparative Example 10 Only Gabosu was hermetically sealed in a polyethylene bag and kept at an average temperature of 30°C for one month. Table 5 Greenness retention rate (%) Peel tension Example 5 100 Good Comparative example 9 60 (yellowing) Poor Comparative example 10 55 (yellowing) Poor

Claims (1)

[Claims] 1 Carrier, peroxide, and myristic acid, palmitic acid, stearic acid, lactic acid, malic acid, citric acid, leucine, methionine, glutamic acid, oxalic acid, malonic acid, succinic acid, benzoic acid, sorbic acid, protonic acid, maleic acid A freshness-preserving agent comprising at least one oxidation promoter selected from the group of organic acids consisting of acid, ethanesulfonic acid, and benzenesulfonic acid.