JPH0312857B2 - - Google Patents
Info
- Publication number
- JPH0312857B2 JPH0312857B2 JP16230681A JP16230681A JPH0312857B2 JP H0312857 B2 JPH0312857 B2 JP H0312857B2 JP 16230681 A JP16230681 A JP 16230681A JP 16230681 A JP16230681 A JP 16230681A JP H0312857 B2 JPH0312857 B2 JP H0312857B2
- Authority
- JP
- Japan
- Prior art keywords
- zeolite
- vegetables
- fruits
- essential oils
- adsorbed
- 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.)
- Expired - Lifetime
Links
- 229910021536 Zeolite Inorganic materials 0.000 claims description 28
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 28
- 239000000341 volatile oil Substances 0.000 claims description 28
- 239000010457 zeolite Substances 0.000 claims description 28
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 21
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 11
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 claims description 8
- FCSSPCOFDUKHPV-UHFFFAOYSA-N 2-Propenyl propyl disulfide Chemical compound CCCSSCC=C FCSSPCOFDUKHPV-UHFFFAOYSA-N 0.000 claims description 8
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 claims description 8
- UBAXRAHSPKWNCX-UHFFFAOYSA-N diallyl trisulfide Chemical compound C=CCSSSCC=C UBAXRAHSPKWNCX-UHFFFAOYSA-N 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 244000056139 Brassica cretica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000016720 allyl isothiocyanate Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000123 paper Substances 0.000 description 6
- 229920000573 polyethylene Polymers 0.000 description 6
- -1 polyethylene Polymers 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000000843 anti-fungal effect Effects 0.000 description 4
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 239000003463 adsorbent Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000008164 mustard oil Substances 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 235000021012 strawberries Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000123650 Botrytis cinerea Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000005273 aeration Methods 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
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229920006302 stretch film Polymers 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、青果物に発生する微生物病原による
品質の劣化を防止する青果物の保存方法に関する
ものである。
詳しくは、アリルイソチオシアネート、ジアリ
ルジサルフアイド、ジアリルトリサルフアイド、
プロピルアリルジサルフアイド、Ｄ−リモネンま
たはこれらを成分として含むマスタード、ガーリ
ツク、オニオン、セルリー等の精油の一種または
二種以上吸着させたゼオライトを青果物と共に用
い包装する青果物の保存方法である。
青果物は、収穫後、カビ、細菌等の微生物によ
る腐敗がおこり、収穫された青果物の数十％は食
用に供せず、廃棄されている。
特に夏のように高温時期に収穫される青果物は
市場に入荷された時点において微生物による病害
の発生がみられることがあり、生産者や市場関係
者間では大きな問題となつていた。
現在この問題の防止方法として、一つには段ボ
ール箱の通気性を良くするため開孔し蒸れを防止
したり、また一部の果物によつては処理剤に浸漬
することが行なわれているが、かならずしも決定
的な解決策にはなつていない。
その他輸入果実には、食品衛生法上許可されて
いる合成保存料が使用されているが、それでも充
分が効果が認められないのが現状である。
一方、マスタード、ガーリツク、オニオン、セ
ルリー等の精油の持つ、防菌防黴効果については
古くから知られており、又、これらの蒸気による
効果についても近年は研究されている。そこで加
工食品類へのこれらの添加については容易に行な
うことが可能である。しかし、青果物類について
は、この蒸気による防菌防黴が行なわれていな
い。これは精油蒸気が青果物に対し、悪影響を与
え、軟化、変色等の障害を生じさせる為、実用上
使用出来なかつたのが現状である。
本発明は、この障害を防止し、しかも防菌防黴
効果を得る為に、これら精油又はその成分をゼオ
ライトに吸着させることにより、青果物より蒸散
される水分をゼオライトが吸収し、その精油又は
その成分が微量ずつ長時間にわたり気散させるこ
とにより障害を起こさず保存可能とした。
本発明は、アリルイソチオシアネート、ジアリ
ルジサルフアイド、ジアリルトリサルフアイド、
プロピルアリルジサルフアイド、Ｄ−リモネンの
成分またはこれらの成分を含むマスタード、ガー
リツク、オニオン、セルリー等の精油の一種また
は二種以上吸着させたゼオライトを青果物と共に
包装容器内に同封してなる青果物の保存方法であ
る。
また、本発明は、ゼオライトが含まれているフ
イルムまたはシートに上記成分または精油の一種
または二種以上吸着させ、このフイルムまたはシ
ートを用い青果物を包装する保存方法である。
本発明で用いるゼオライトは、天然ゼオライト
及び合成ゼオライトであり、孔径が５Å〜10Åの
合成ゼオライトが好ましい。
上記の成分または精油を吸着させたゼオライト
は、通気性材料で包装したり、容器内壁に通気性
材料で貼着し使用される。
またゼオライトを含むシートまたはフイルムと
して例えばゼオライトの混抄紙、ゼオライトをポ
リエチレン等のプラスチツクに練り込みシートま
たはフイルム化したもの、プラスチツクフイルム
間にゼオライトを設けたものが用いられる。
本発明においては、前記成分または精油をゼオ
ライトに吸着させて使用するので青果物の蒸散す
る水分により包装内の湿度が上昇し、包装内の湿
度が90％以上になるとゼオライトは水分を吸着
し、ゼオライトが吸着していた前記成分または精
油が水分と置換された状態で包装内へ徐々に気散
されるので、防菌防黴効果が発揮され青果物が効
果的に保存される。
ここで本発明で用いる前記成分または精油以外
にも香辛料、精油はあるが、本発明以外のものに
ついては十分に効果が認められない。
例えばアニス、カシナ、シナモン、クローブ、
オルガノ、ピメントベリー、タイムについては、
防菌、防黴効果は認められるが障害が必ず発生
し、使用することが難しい。
またアンジエリカ、バシル、ブラツクペパー、
ジンジヤー、ローズマリーについては青果物の病
気の原因菌であるBotrytis cinereaやRhizopus
nigricans等に対して効果が得られない。
そして本発明で使用する成分または精油をゼオ
ライト以外のものに吸着させてもその効果が得ら
れない。
例えばろ紙等の多孔性素材に本発明で使用する
成分または精油を含浸させて包装内へ青果物と共
に入れると含浸させた成分または精油の蒸散が早
すぎ、包装内の蒸気密度が一時的に高まるため、
かえつて悪影響をおよぼしてしまう。
またゼオライト以外の吸着剤例えばシリカゲル
や活性炭では３〜４％程度しか吸着せず、また活
性アルミナでは殆んど吸着しない。そしてこれら
吸着した吸着剤を空気中に放置すると直ちに吸着
した成分を放出したり、放出が十分でなく、持続
的に成分または精油を放出できないので本発明の
目的とする効果を得ることができない。
その点ゼオライトは、成分または精油を少なく
とも６〜７％は吸着し、この吸着したゼオライト
を乾燥空気中に放置しても、吸着した成分または
精油を殆んど放出しない一方、湿度が高くなり水
分を吸着することにより一担吸着した成分または
精油を徐々に気散されるので本発明の目的に合致
する効果が得られる。
さらに気散量を調節するために使用する成分ま
たは精油をプラスチツクフイルムで密封しても十
分な効果が得られない。例えばポリエチレンフイ
ルム（100μ）の袋に密封すると使用する成分ま
たは精油の蒸気速度が速すぎ障害がおこる。
またポリエステル（12μ）／ポリエチレン
（50μ）の積層フイルムの袋に密封すると蒸散が
遅く、効果が発揮されない。
次に実施例に基づいて本発明を説明する。
〔実施例 １〕
使用する精油の種類による病害の発生および障
害の発生の有無について実験を行なつた。
以下に示す精油をそれぞれ孔径約10Aの合成ゼ
オライトに重量比で５％になるように吸着させ
た。この精油を吸着させたゼオライトを和紙と穿
孔ポリエチレンとの積層材からなる50×60mmの袋
に充填、密封し用いた。
この包装されたゼオライトを箱に入つた新鮮な
いちごの上に置き、全体を厚さ20μのポリ塩化ビ
ニル系ストレツチフイルムで包装し、23〜25℃で
３日間保存した。
いちごのかびの発生および障害の有無は表１の
とおりである。
The present invention relates to a method for preserving fruits and vegetables that prevents quality deterioration caused by microbial pathogens occurring in fruits and vegetables. For details, see allyl isothiocyanate, diallyl disulfide, diallyl trisulfide,
This is a method for preserving fruits and vegetables in which fruits and vegetables are packaged using zeolite adsorbed with propylallyl disulfide, D-limonene, or one or more essential oils such as mustard, garlic, onion, and celery containing these as ingredients. After fruits and vegetables are harvested, they are subject to decay due to microorganisms such as mold and bacteria, and several tens of percent of the fruits and vegetables that are harvested are not edible and are discarded. In particular, fruits and vegetables that are harvested during high-temperature periods such as summer may be infected with microbial diseases when they arrive at the market, which has been a major problem among producers and marketers. Currently, methods to prevent this problem include opening holes in the cardboard box to improve ventilation to prevent stuffiness, and soaking some fruits in processing chemicals. However, this has not necessarily resulted in a definitive solution. Synthetic preservatives, which are permitted under the Food Sanitation Law, are used in other imported fruits, but the current situation is that they are not sufficiently effective. On the other hand, the antibacterial and antifungal effects of essential oils such as mustard, garlic, onion, and celery have been known for a long time, and the effects of their vapors have also been studied in recent years. Therefore, these can be easily added to processed foods. However, this steam has not been used to prevent germs and mildew on fruits and vegetables. Currently, this cannot be used practically because the essential oil vapor has a negative effect on fruits and vegetables, causing problems such as softening and discoloration. In order to prevent this problem and obtain an antibacterial and antifungal effect, the present invention aims to adsorb these essential oils or their components to zeolite, so that the zeolite absorbs the water evaporated from fruits and vegetables. The ingredients can be stored in minute amounts over a long period of time without causing any damage. The present invention relates to allyl isothiocyanate, diallyl disulfide, diallyl trisulfide,
A fruit and vegetable product made by enclosing zeolite adsorbed with propylallyl disulfide, D-limonene, or one or more essential oils such as mustard, garlic, onion, and celery containing these components in a packaging container together with fruits and vegetables. It is a preservation method. Further, the present invention is a preservation method in which one or more of the above components or essential oils are adsorbed onto a film or sheet containing zeolite, and fruits and vegetables are packaged using this film or sheet. The zeolite used in the present invention is a natural zeolite or a synthetic zeolite, preferably a synthetic zeolite with a pore size of 5 Å to 10 Å. The zeolite adsorbed with the above components or essential oils is used by being packaged with a breathable material or attached to the inner wall of a container with a breathable material. Examples of zeolite-containing sheets or films include zeolite-mixed paper, sheets or films made by kneading zeolite into plastic such as polyethylene, and sheets or films in which zeolite is provided between plastic films. In the present invention, since the above-mentioned components or essential oils are used by adsorbing them on zeolite, the moisture inside the package increases due to the moisture evaporating from the fruits and vegetables.When the humidity inside the package reaches 90% or more, the zeolite adsorbs the moisture, and the zeolite The components or essential oils that have been adsorbed are gradually diffused into the packaging in a state where they are replaced with water, so the antibacterial and antifungal effect is exhibited and the fruits and vegetables are effectively preserved. Although there are spices and essential oils other than the above-mentioned components and essential oils used in the present invention, they are not sufficiently effective. For example, anise, kashina, cinnamon, clove,
For organo, pimento berry, and thyme,
Although antibacterial and antifungal effects are recognized, problems always occur and it is difficult to use. Also angelica, basil, black pepper,
For ginger and rosemary, Botrytis cinerea and Rhizopus are the causative agents of fruit and vegetable diseases.
It is not effective against nigricans etc. Further, even if the components or essential oils used in the present invention are adsorbed onto something other than zeolite, the effect cannot be obtained. For example, if a porous material such as filter paper is impregnated with the ingredients or essential oil used in the present invention and placed in a package together with fruits and vegetables, the impregnated ingredient or essential oil will evaporate too quickly and the vapor density inside the package will temporarily increase. ,
On the contrary, it will have a negative impact. Further, adsorbents other than zeolite, such as silica gel and activated carbon, adsorb only about 3 to 4%, and activated alumina hardly adsorbs. If these adsorbed adsorbents are left in the air, the adsorbed components may be immediately released, or the release may not be sufficient, and the components or essential oils cannot be continuously released, making it impossible to obtain the desired effects of the present invention. On the other hand, zeolite adsorbs at least 6 to 7% of components or essential oils, and even if this adsorbed zeolite is left in dry air, it will hardly release any of the adsorbed components or essential oils. By adsorbing the components or essential oils, the adsorbed components or essential oils are gradually diffused, so that an effect that meets the object of the present invention can be obtained. Furthermore, even if the components or essential oils used to control the amount of aeration are sealed with plastic film, a sufficient effect cannot be obtained. For example, if the bag is sealed in a polyethylene film (100μ) bag, the vapor velocity of the ingredients or essential oil used will be too high and cause damage. Also, if it is sealed in a polyester (12μ)/polyethylene (50μ) laminated film bag, evaporation will be slow and the product will not be as effective. Next, the present invention will be explained based on examples. [Example 1] An experiment was conducted to determine whether or not the type of essential oil used causes disease and damage. The following essential oils were each adsorbed to a synthetic zeolite with a pore diameter of about 10A at a weight ratio of 5%. The zeolite adsorbed with this essential oil was filled into a 50 x 60 mm bag made of a laminate of Japanese paper and perforated polyethylene, and the bag was sealed. This packaged zeolite was placed on top of fresh strawberries in a box, and the whole was wrapped in a 20μ thick polyvinyl chloride stretch film and stored at 23-25°C for 3 days. Table 1 shows the occurrence of mold on strawberries and the presence or absence of damage.
【表】【table】
５Kg詰ダンボール箱に桃を１段詰にし、その上
に下記表２に示すように精油を吸着させたゼオラ
イト練り込みポリエチレンシート（ゼオライト含
有率30％、厚さ50μ）を置き23〜26℃で５日間保
存した。同時に上記シートを用いない従来の方法
により同様の実験を行なつた。
その結果を表２に示す。
Pack peaches in one layer in a 5 kg cardboard box, place a polyethylene sheet (zeolite content: 30%, thickness: 50 μm) with zeolite adsorbed essential oils on top of it as shown in Table 2 below, and heat at 23 to 26°C. It was stored for 5 days. At the same time, a similar experiment was conducted using a conventional method that did not use the above sheet. The results are shown in Table 2.
精油の使用方法による効果の相違
マスタード油0.03ｇを各種吸着剤に吸着し、そ
れを和紙／穿孔ポリエチレンの積層材からなる袋
に充填して用いた場合、マスタード油0.03ｇを直
接プラスチツク製袋に充填して用いた場合、マス
タード油0.03ｇをろ紙に含浸して用いた場合につ
いて、それぞれ実施例１と同様に実験を行なつ
た。
その結果を表３に示す。
Differences in effectiveness depending on how essential oil is used When 0.03g of mustard oil is adsorbed with various adsorbents and filled into a bag made of laminated Japanese paper/perforated polyethylene, 0.03g of mustard oil is directly placed in a plastic bag. Experiments were conducted in the same manner as in Example 1 for the case where the filter paper was filled and the filter paper was impregnated with 0.03 g of mustard oil. The results are shown in Table 3.
【表】【table】
【表】
×…障害の発生なし ○…障害の発生あり
障害は、軟化、脱色について観察した。
以上のようにマスタードをどのような状態で使
用しても効果を有するものではなく、ゼオライト
に吸着し使用することにより、いちごのかびの発
生を障害のない状態で防止することができた。[Table] ×...No damage occurred ○...Damage occurred The damage was observed for softening and discoloration.
As mentioned above, mustard is not effective no matter what state it is used in, but by adsorbing it to zeolite and using it, it was possible to prevent the growth of mold on strawberries without any problems.
Claims (1)
フアイド、ジアリルトリサルフアイド、プロピル
アリルジサルフアイド、Ｄ−リモネンまたはこれ
らを成分として含むマスタード、ガーリツク、オ
ニオン、セルリーの精油の一種または二種以上吸
着させたゼオライトを青果物と共に包装容器内に
同封してなる青果物の保存方法。 ２ ゼオライトが含まれているフイルムまたはシ
ートにアリルイソチオシアネート、ジアリルジサ
ルフアイド、ジアリルトリサルフアイド、プロピ
ルアリルジサルフアイド、Ｄ−リモネンまたはこ
れらを成分として含むマスタード、ガーリツク、
オニオン、セルリーの精油の一種または二種以上
吸着させたフイルムまたはシートにより青果物を
包装してなる青果物の保存方法。[Scope of Claims] 1. Allyl isothiocyanate, diallyl disulfide, diallyl trisulfide, propylallyl disulfide, D-limonene, or one or two essential oils of mustard, garlic, onion, and celery containing these as ingredients. A method for preserving fruits and vegetables by enclosing the adsorbed zeolite as described above in a packaging container together with the fruits and vegetables. 2 The film or sheet containing zeolite contains allyl isothiocyanate, diallyl disulfide, diallyl trisulfide, propylallyl disulfide, D-limonene, or mustard, garlic, etc. containing these as ingredients.
A method for preserving fruits and vegetables by wrapping the fruits and vegetables in a film or sheet adsorbed with one or more essential oils of onion and celery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56162306A JPS5863348A (en) | 1981-10-12 | 1981-10-12 | Storage of vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56162306A JPS5863348A (en) | 1981-10-12 | 1981-10-12 | Storage of vegetable |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5863348A JPS5863348A (en) | 1983-04-15 |
| JPH0312857B2 true JPH0312857B2 (en) | 1991-02-21 |
Family
ID=15751995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56162306A Granted JPS5863348A (en) | 1981-10-12 | 1981-10-12 | Storage of vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5863348A (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62166838A (en) * | 1986-01-17 | 1987-07-23 | Norin Suisansyo Yasai Chiyagiyou Shikenjo | Method for preserving freshness of vegetable and fruit with isothiocyanate and relative compound thereof |
| JP2505353Y2 (en) * | 1988-06-03 | 1996-07-31 | 中国パール販売株式会社 | Tube type aseptic food container |
| JPH02109962A (en) * | 1988-10-18 | 1990-04-23 | Sekisui Jushi Co Ltd | Method for preserving food using volatile vegetable extract ingredient |
| JPH0687763B2 (en) * | 1988-10-24 | 1994-11-09 | ミナト産業株式会社 | Bacteriostatic substrate and freshness-retaining agent using the same |
| MY109112A (en) † | 1989-11-09 | 1996-12-31 | The Green Cross Corp | Processes including germ-destroying process,germicidal products and their preparation method, fumigant and fumigation method, as well as germicidal gas compositions, their preparation method and apparatus therefor |
| JPH03129083U (en) * | 1990-04-10 | 1991-12-25 | ||
| JP2502819B2 (en) * | 1991-02-19 | 1996-05-29 | 松下電器産業株式会社 | Drain trap |
| JP2790772B2 (en) * | 1994-04-20 | 1998-08-27 | 積水樹脂株式会社 | Antibacterial food packaging material |
| JP3387425B2 (en) * | 1998-09-10 | 2003-03-17 | 松下電器産業株式会社 | Air conditioner |
| JP2001248852A (en) * | 2000-03-06 | 2001-09-14 | Matsushita Electric Ind Co Ltd | Air conditioning system |
| GB2449876B (en) * | 2007-06-06 | 2009-05-06 | Post Harvest Solutions Ltd | Active packaging materials incorporating micro-porous solids and essential oils |
| CZ303724B6 (en) * | 2012-03-09 | 2013-04-03 | Univerzita Tomáse Bati ve Zlíne | Antimicrobial component and use thereof |
| JP2015078010A (en) * | 2013-10-18 | 2015-04-23 | 住友ベークライト株式会社 | Food packaging sheet, food packaging container and food package |
| ES2525407B1 (en) * | 2014-08-08 | 2015-06-16 | Frutas El Dulze, S.L. | PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT |
-
1981
- 1981-10-12 JP JP56162306A patent/JPS5863348A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5863348A (en) | 1983-04-15 |
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