JPH05168400A - Packaging material containing vegetable or fruit - Google Patents

Abstract

PURPOSE:To provide the subject packaging material having a specific constitution and enabling the supply of vegetables or fruits without causing the generation of ill odor and the browning and withering of the vegetables, etc., by supplying oxygen in an amount at least sufficient for the survival of the vegetables, etc., thereby maintaining the vegetables, etc., in a hibernated state. CONSTITUTION:The objective packaging material for the sealing of vegetables or fruits is composed of (A) a perforated polymer film and (B) a non-perforated polymer film. At least one of the components A and B has a water vapor transmission of 50-800gm<-2>d<-1> measured at 25 deg.C and 75% relative humidity based on the effective area of the packaging material. The perforation area ratio of the component A is 3X10<-6> to 7X10<-4>% based on the effective surface area of the material. For example, a drawn polypropylene film is used as the component A constituting a surface layer of the material and a drawn nylon film having a water-vapor transmission of 100 gm<-2>d<-1> is used as the component B constituting the other surface layer of the material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaging bag for keeping freshness of fruits and vegetables after they have been packaged in a polymer film packaging bag, by keeping the fruits and vegetables breathing in an appropriate oxygen atmosphere. It is about. More specifically, while maintaining an oxygen atmosphere that does not cause anaerobic breathing in the low oxygen state caused by the breathing action of fruits and vegetables, it also suppresses the deterioration of quality caused by oxidation by oxygen and wraps water vapor generated by the breathing action. The present invention relates to a packaging bag which is put out of a bag and holds conditions that prevent soft rot caused by water droplets.

[0002]

BACKGROUND OF THE INVENTION Fruits and vegetables continue to have a respiratory effect after being harvested. Therefore, it is necessary to prevent the quality deterioration of fruits and vegetables during storage / distribution after harvest and before eating.
In addition, as a production form of fruits and vegetables, intensive cultivation by factories,
Distribution to consumer areas, sales at supermarkets, etc. are taking the same distribution form as industrial products, and various distribution channels are taken from production to sales. Therefore, pack packaging is used to protect fruits and vegetables (products). It is needed. Under such circumstances, fruits and vegetables currently sold in the market are simply distributed in a packaging bag made of unstretched polypropylene or the like for distribution and sale. These packaging bags used for fruits and vegetables are non-perforated, and most of them are hermetically sealed or degassed. For this reason, after being packaged, the fruits and vegetables have been exposed to an anoxic atmosphere and have to be forced to anaerobically breathe, and this anaerobic breathing digests the sugars in the fruits and vegetables, so that alcohol and alcohol Due to the generation of aldehyde and the like, most of them had an offensive odor when opened.

Further, regarding plant materials such as general vegetables,
A method using a perforated film has been proposed as a method for supplying oxygen to maintain freshness (Japanese Patent Laid-Open No. 62-148247).
Japanese Patent Laid-Open No. 63-119647, etc.), the aperture area ratio of these films is 2 × 10 ⁻² to 2 × 10%.
It is extremely large, and the oxygen in the bag is almost the same as in the open state even if it is wrapped with these films, which is the same as in the open state. In those packages that are close to open, the amount of oxygen in the air will be the same, causing the wounds of fruits and vegetables to be browned during the manufacturing process and distribution process. Has a problem that the fruits and vegetables become more active, and the fruits and vegetables grow further. Therefore, a packaging material and a packaging method that retain the original taste of fruits and vegetables and can be served on a table while maintaining a fresh state have not yet been discovered.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to form a desirable oxygen concentration atmosphere for keeping the freshness of fruits and vegetables for a long time, and to supply a product which does not produce an offensive odor, browning or wilting. It was made as a result of diligent research, by supplying the minimum amount of oxygen necessary for the survival of fruits and vegetables and keeping the fruits and vegetables in a so-called hibernation state, suppressing browning and growth which are disorders of high oxygen content, and, The point is to provide a package containing fruits and vegetables for preventing soft rot caused by water vapor (water droplets) generated by respiration of fruits and vegetables and supplying fresh fruits and vegetables with high freshness.

[0005]

SUMMARY OF THE INVENTION The present invention provides a package containing fruits and vegetables which comprises a polymer film in which fruits and vegetables are sealed, wherein the package comprises (A) a perforated polymer film and (B) a non-perforated polymer film. It is configured, and (A),
(B) at least one film characteristic has a water vapor transmission rate of 50 to 800 gm ^-2 d ^-1 , measured under the conditions of 25 ° C and a relative humidity of 75%, based on the effective surface area of the package,
It is preferably 50 to 500 gm ^-2 d ^-1 , and the above (A)
The open area ratio of is 3 × 1 with respect to the effective surface area of the package.
The present invention relates to a package containing fruits and vegetables, which is 0 ^{-6 to} 7 x 10 ^-4 %. The fruits and vegetables are vegetables, beans,
It includes mushrooms, fruits, flowers, and fresh flowers. The present invention will be described more specifically. In the first aspect,
The perforated polymer film (A) has substantially no water vapor permeability, and the non-porous polymer film (B) has 25
The water vapor transmission rate measured under the conditions of ℃ and relative humidity of 75% is 50 to 800 gm based on the effective surface area of the package.
^The package containing fruits and vegetables according to claim ^1, which has ^-2 d ^-1 , preferably 50 to 500 gm ^-2 d ^-1 . In a second embodiment, both the porous polymer film (A) and the non-porous polymer film (B) are 2
The water vapor transmission rate measured under the conditions of 5 ° C. and 75% relative humidity is 50 to 800 g based on the effective surface area of the package.
The package containing fruits and vegetables according to claim ^1, which has m ^-2 d ^-1 , preferably 50 to 500 gm ^-2 d ^-1 . As a third aspect, the perforated polymer film of the (A) is, 25 ° C., measured water vapor permeability under a relative humidity of 75% based on the effective surface area of the package 50～800Gm ^{- 2} d ^-1 , preferably 50 to 500 g
The package containing fruits and vegetables according to claim ^1, which has m ^-2 d ^-1 , and the non-porous polymer film (B) has substantially no water vapor permeability. .. The most typical packaging bag used in the present invention is a bag using the film of (A) on one side and the film of (B) on the other side. The present invention also includes a mode in which fruits and vegetables are put in a commonly used tray and stored in the packaging bag used in the present invention. In particular, when used in such a form, it is preferable that the packaging bag portion corresponding to the upper side of the tray is the film (B), which is a heat-shrinkable film, because the finished product of the package is good. Even if the bag seems to be tightly attached around the tray, there is a distribution area between the top and bottom of the tray that is much larger than the opening area, but this usually does not cause any problems, but if there is a possibility that it will occur. In this case, 1 to 4 cutouts may be provided in the peripheral portion of the tray.

The perforated polymer film used in the present invention may be of any type as long as it can be used for packaging fruits and vegetables, but generally polypropylene, polyethylene, polyvinyl chloride, Saponified ethylene-vinyl acetate copolymer (trade name: EVAL)
Etc. are used, but other films such as polyamides, polyesters, polycarbonates, etc., and composite films of these may be used, and further, those having a sealant layer on the surface of these films may be used. There is no problem even if the film has been subjected to anti-fog treatment. These films may be stretched or unstretched. The thickness of these films is usually 20 to 40 μm. further,
These films may be transparent or opaque, and may be printed on the surface without any problem.

The opening area ratio of the packaging bag using the perforated polymer film of the present invention is determined by the amount of fruits and vegetables to be packed, and the opening area ratio is 3 × 10 ^{−6 to} 7 × 10 ^−4.
Must be%. The reason for this is to keep the amount of oxygen and the amount of carbon dioxide in the packaging bag under conditions suitable for keeping the freshness of fruits and vegetables. From the experimental results of the present inventors, it was found that the oxygen concentration was 3% or more and 15% or less. Desirably, the opening area ratio for satisfying these conditions is 3 × 10 ^{−6 to} 7 × 1.
It is in the range of ^0-4 %. When the open area ratio is 3 × 10 ⁻⁶ % or less, the fruits and vegetables become anoxic during the distribution process due to the breathing action after packaging, and start anaerobic breathing, generating offensive odors. If the open area ratio is 7 × 10 ^-4 % or more, the amount of oxygen in the packaging bag will be too large, and the wound will be affected by this oxygen during the production process of fruits and vegetables, the packaging process or the distribution process. Causes oxygen browning phenomenon, and since the amount of oxygen is large, the respiration of fruits and vegetables is activated, and fruits and vegetables grow more than necessary. Therefore, the opening area ratio of the perforated film used as a packaging bag for fruits and vegetables is 3 × 10 ^{−6 to} 7 × 10 ^−4.
%, Preferably 4 × 10 ⁻⁶ to 8
× 10 ^-5 %, particularly preferably 6 × 10 ^{-6 to} 5 × 10 ^-5
It is more effective to be in the range of%.

The average diameter of the pores in the perforated polymer film is preferably as small as possible, generally about 20 to 150 μm, preferably 30 to 100 μm. Pore size should be as small as possible, but 20
When the thickness is less than μm, the productivity of the porous polymer film decreases.
Further, if the average pore diameter is 150 μm or more, the number of pores required to obtain an appropriate open area ratio is reduced, causing concern about the quality accuracy of freshness retention. The shape of the holes may be any shape such as a circle, a square or a triangle. If the average diameter in the major axis direction is 150 μm or less, there is no problem. More desirable.

Further, the number of holes per bag of the perforated polymer film used for the packaging bag containing fruits and vegetables is calculated from the open area ratio and the average hole diameter, but it is desirable to use a plurality of holes as much as possible. Since the holes may be blocked by adhesion of contents or external conditions such as attachment of price list, it is preferable to have multiple holes to ensure freshness, and more than 5 holes per bag, It is desirable that the degree of influence per hole is 20% or less. Also, as a packaging bag for fruits and vegetables,
There is no problem even if the bag is in the form of a three-sided sealed bag, a four-sided sealed bag, a gusset bag, or the like, and further, it may be in a form in which the fruits and vegetables are filled in a tray, a cup, or the like, and this is packed in a packaging bag. Good.

Examples of the water vapor permeable polymers of the present invention include regenerated cellulose, acetyl cellulose, homopolymers of polyolefin and copolymers with vinyl acetate or methyl acrylate, polyesters and polyamides. The films may be further laminated and / or include one or more layers, such as a heat seal layer. These films may be either stretched or unstretched. It is generally preferred to coat the film if it is desired to reduce its permeability to water vapor. Suitable materials for this purpose are known in the art.
In this way, a water vapor transmission rate of 50 to 800 gm ^-2 d ^-1 can be achieved. In the present invention, a film having substantially no water vapor permeability has a water vapor transmission rate (thickness of 30 μm).
(when m) is 50 gm ^-2 d ^-1 or less, polyvinylidene chloride, rubber, polyethylene, polypropylene, polyvinyl chloride and the like. It should be noted that the perforated film having only the apertures to the extent of the present invention cannot achieve the desired water vapor transmission rate only by the apertures.
If water vapor is to be transmitted only through the holes, the open area ratio must be as large as 0.1 to 3.0%. However, with such an opening area ratio, it is impossible to control the gas such as oxygen gas, and oxygen gas becomes a free path substantially.

In order to maintain the freshness of vegetables and the like, of course, the distribution process and temperature control at the store are important points, and the respiration rate of fruits and vegetables naturally depends on these temperatures, and these temperatures are high. The breathing volume increases as the temperature increases, but the present invention assumes that these temperatures are 5 to 15 ° C.

[0012]

【Example】

<Example 1> A four-sided sealed bag having an inner size of 200 x 240 mm, one side of which was made of a stretched polypropylene having a thickness of 35 µm, and the opening area ratio was 4 x 10 ^-5 % per 100 g of bean sprouts. 95 holes having an average pore diameter of 30 μm were formed in the film, the film on the other surface was non-porous, and a stretched nylon film having a water vapor transmission rate of about 100 gm ⁻² d ⁻¹ was used. This bag was filled with 250 g of bean sprouts washed with water and drained (the surface area inside the bag was 200 × 240 ×
Since 2 = 96000 mm ² , the surface area inside the bag per 100 g of sprouts is 38400 mm ² , that is, 384 c.
a m ^2), and stored at 10 ° C., the freshness of the 3 days and 5 days after the observed odor occurrence, browning and greening situation. As a result, good results were obtained in all cases. The gas concentration in the package is 11% for O _{2 and} 7% for CO ₂ after 3 days.
After 5 days, O ₂ was 7% and CO ₂ was 12%.

<Embodiment 2> A four-sided sealing bag having an inner size of 200 × 230 mm, one side of which has a thickness of 35
Made of a stretched polypropylene film (having a heat-sealing layer on the inner surface) of μm, and having 9 holes with an average pore diameter of 60 μm per 100 g of edamame so that the opening area ratio is 3 × 10 ⁻⁵ %. The film on the other surface was an Eval film having a water vapor transmission rate of 150 gm ^-2 d ^-1 . This bag was filled with 200 g of edamame and stored at a temperature of 5 ° C., and freshness 3 days and 7 days after that, odor generation state and browning (pinking) state were observed. As a result, good results were obtained in all cases. The gas concentration in the package was 12% for O ₂ after 3 days, 5% for CO ₂ and O ₂ after 7 days.
Was 12% and CO ₂ was 5%.

Example 3 A four-sided seal bag having inner dimensions of 150 × 200 mm, the film on one side of which has a thickness of 25.
μm, water vapor transmission rate 200 gm ^-2 d ^{-1 made} of recycled cellulose, film on the other side made of stretched polypropylene, open area ratio 5 x 100 g mushrooms
A film having 55 holes with an average hole diameter of 80 μm was used so as to be 10 ⁻⁴ %. 10 mushrooms in this bag
Put 0g in a paper tray and wrap it in a sealed package.
The sample was stored at 0 ° C., and the freshness after 3 days and 5 days was observed for odor generation, browning and water wetting. As a result, good results were obtained in all cases. Gas concentration in the package is 3
O ₂ after day is 16%, CO ₂ is 4%, O ₂ after 5 days is 17%
%, CO ₂ was 3%.

Example 4 A four-sided seal bag having inner dimensions of 150 × 200 mm, one side of which has a thickness of 25
Using a stretched polyamide film having a water vapor transmission rate of 150 gm ^-2 d ^{-1 and} a film on the other surface, pores having an average pore diameter of 50 µm are used so that the opening area ratio per 100 g of shimeji is 2 x 10 ^-4 %. A stretched polypropylene film having 52 holes was used. 100 g of shimeji mushrooms in this bag were put in a tray of expanded polystyrene, hermetically packaged, and stored at 5 ° C., and the odor generation state, browning and water wet state were observed after 3 days and 5 days. As a result, good results were obtained in all cases. The gas concentration in the package was 15% for O ₂ after 3 days and CO ₂
Was 5%, O ₂ after 12 days was 12%, and CO ₂ was 9%.

Comparative Example 1 250 g of the bean sprouts similar to those used in Example 1 were filled in a non-perforated packaging bag made of unstretched polypropylene having an inner size of 200 × 240 mm and a thickness of 20 μm, and the same as Example 1. The freshness after 3 and 5 days was examined. As a result, a bad odor was generated after 3 days. The gas concentration in the package after 3 days was 0% for O _{2 and} 21% for CO _2.
%, O ₂ after 5 days was 0%, and CO ₂ was 25%.

Comparative Example 2 The same unstretched polypropylene having a thickness of 35 μm as in Example 1 was used, and the average pore diameter was 1 so that the opening area ratio per 100 g of sprouts was 3 × 10 ⁻⁴ %.
Using a packaging bag in which 90 holes of 00 μm were opened, 250 g of the bean sprouts similar to those used in Example 1 were filled, and the freshness after 3 days and 5 days was examined as in Example 1. As a result, no bad odor was generated, but browning and greening occurred after 3 days. The gas concentration in the package was 18% for O ₂ after 3 days, ₂ % for CO ₂ , 15% for O ₂ after 5 days, and 4% for CO ₂ .

Comparative Example 3 A non-perforated packaging bag made of polyethylene having an inner size of 200 × 230 mm and a thickness of 50 μm,
200 g of the green soybeans used in Example 2 were filled and stored at a temperature of 5 ° C., and freshness after 3 days and 7 days was examined as in Example 2. As a result, a bad smell was generated after 3 days. The gas concentration in the package after 3 days was 0% for O _{2 and} 21% for CO ₂ .
After 7 days, O ₂ was 0% and CO ₂ was 28%.

Comparative Example 4 Using the same stretched polypropylene film having a thickness of 35 μm as in Example 2, 60 holes having an average pore diameter of 60 μm were opened so that the opening area ratio per 100 g of soybeans was 1 × 10 ⁻⁴ %. Example 2 by using the packaging bag
200 g of the same edamame as used in Example 2 was filled and stored at a temperature of 5 ° C., and freshness after 3 days and 7 days was examined as in Example 2. As a result, browning of the epidermis was progressing. Gas concentration of the packaging the body O ₂ after 3 days 19%, CO ₂ is 1%, O ₂ 20% after 7 days, CO ₂ was 1%.

Comparative Example 5 A mushroom similar to that used in Example 3 was placed in a non-porous packaging bag made of an oriented polypropylene film having an inner size of 150 × 200 mm and a thickness of 25 μm and a water vapor transmission rate of 6 gm ⁻² d ^−1. 100 g was placed in a paper tray, hermetically sealed, and stored at 5 ° C. as in Example 3, and freshness after 3 days and 5 days was examined. As a result, odor and water wetting occurred after 3 days. The gas concentration in the packaging bag was 0% O ₂ after 3 days, CO ₂ was 23%, O ₂ after 5 days was 0%, and CO ₂ was 38%.

<< Comparative Example 6 >> Same thickness as in Example 4 25 μm
m, a stretched polyamide film with a water vapor transmission rate of 150 gm ^-2 d ^-1 was used, and a packaging bag was formed with 5 holes with an average pore size of 50 μm so that the opening area ratio per 100 g of shimeji was 1 × 10 ^-5 %. 100 g of shimeji mushrooms similar to those used in Example 4 were placed in a tray of expanded polystyrene, sealed and packaged, and stored at 5 ° C. as in Example 4, and freshness after 3 days and 5 days was examined. As a result, a bad odor was generated after 3 days. Gas concentration in the packaging bag was 3% O ₂ after 3 days, and C
O ₂ was 17%, O ₂ was 0% after 5 days, and CO ₂ was 25%.

<< Comparative Example 7 >> Same thickness as in Example 3 25 μm
m and water vapor permeability of 200 gm ^-2 d ^-1 using regenerated cellulose, 2 holes with an average pore diameter of 120 μm were used so that the area ratio of open pores per 100 g of mushroom was 5 × 10 ^-3 %.
Using 30 packaging bags, 100 g of mushrooms similar to those used in Example 3 were placed in a paper tray, sealed and stored at 5 ° C. as in Example 3, and freshness after 3 days and 5 days was examined. It was As a result, browning proceeded after 3 days. The gas concentration in the packaging bag was 20% O ₂ after 3 days,
CO ₂ was 0%, O ₂ after 20 days was 20%, and CO ₂ was 0%.

[0023]

INDUSTRIAL APPLICABILITY The package of the present invention prevents the odor generated due to anaerobic respiration of fruits and vegetables, and prevents the digestion of sugars by anaerobic respiration, while preventing browning, growth and ripening due to excess oxygen, and prevents It can be stored for a long time while maintaining the freshness of. In particular, maintaining freshness of fruits and vegetables that have a lot of breathing such as mushrooms, flowers, beans, etc.
It is necessary to control carbon dioxide gas at the same time, and according to the present invention, this is sufficiently satisfied. Since the perforated film has one additional opening step as compared with the non-perforated film, the cost increases correspondingly, and the defective product generation rate also increases due to the addition of one step. In the present invention, by replacing a part of the perforated film with the non-perforated film, it is possible to reduce the amount of the perforated film used without deteriorating the function as a packaging bag.

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[Procedure amendment]

[Submission date] June 2, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

[0012]

Example 1 << Example 1 >> The film has a thickness of 35 μm and an inner dimension of 200.
A four-side sealed bag mm × 240 mm, of one surface of the film is opened 95 pieces of holes flat Hitoshiana径30 [mu] m, the bag
The open area ratio to the effective surface area is 7.0 × 10 ^-5 %.
Made of stretched polypropylene, and the film on the other side is non-porous and uses a stretched nylon film with a water vapor transmission rate of about 100 gm ^-2 d ^{-1 to form} a bag by part-coat adhesion.
I did . In this bag, wash the sprouts with water and drain 25
Filled with 0 g ( effective surface area in the bag is 200 × 240 × 2 = 9
6000mm Ru ² der), stored at 10 ° C., the freshness of the 3 days and 5 days after the observed odor occurrence, browning and greening situation. As a result, good results were obtained in all cases. The gas concentration in the packaging bag was 11% for O ₂ after 3 days and C
O ₂ was 7%, O ₂ after 7 days was 7%, and CO ₂ was 12%.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction content]

[0013] "Example 2" film a four-side sealed bag thickness is <br/> inside dimension at 35μm of 200 mm × 230 mm of, the one surface of the film is flat Hitoshiana径is a 60μm pore 9
The individual holes are opened , and the open area ratio to the effective surface area of the bag is 2.8.
Stretched polypropylene fill ^{adjusted to} × 10 ^-5 %
Beam consists (having a heat seal layer on the inner surface), the other surface of the film is ethylene vapor transmission rate 150 gm ^-2 d ^-1
A vinyl acetate copolymer saponified film was used. This bag, a green soybeans and 200g filled, and stored at a temperature 5 ° C., freshness odor occurrence of three days later, and 7 days after, and brown strange
To observe the situation. As a result, good results were obtained in all cases. The gas concentration in the packaging bag was 12% O ₂ after 3 days, and C
O ₂ was 5%, O ₂ was 12% after 7 days, and CO ₂ was 5%.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction content]

[0014] "Example 3" the thickness of the film is <br/> inside dimension at 25 [mu] m 0.99 a four-side sealed bag mm × 200 mm, the film on one surface thereof the water vapor transmission rate 200 gm ^-2 d
Consists ^-1 playback cellulose, the other surface of the film is opened 55 holes of flat Hitoshiana径80 [mu] m, <br/> open area ratio with respect to the effective surface area of the bag is 4.6 × 10 ^-4% Was stretched
Part coat using a film made of polypropylene
Made into a bag by adhesion . 100 g of mushrooms placed in a paper tray in this bag was hermetically packaged, stored at 5 ° C., and freshness after 3 days and 5 days was observed for odor generation, browning and water wetting. As a result, good results were obtained in all cases. Gas concentration in the packaging bag is O after 3 days
₂ is 16%, CO ₂ is 4%, O ₂ after 17 days is 17%, CO ₂
Was 3%.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction content]

[0015] "Example 4" thickness of the film is <br/> inside dimension at 25 [mu] m 0.99 a four-side sealed bag mm × 200 mm, the film on one surface thereof the water vapor transmission rate 150 gm ^-2 d
Using stretched polyamide film of ^-1, the other surface of the film
Rights Hitoshiana径is opened 52 pieces of 50μm pores, the effective surface of the bag
The ratio of open area to product should be 1.7 × 10 ^-4 %
Using a stretched polypropylene film was, Part coat
Made into a bag by adhesion . 100 g of shimeji mushrooms in this bag were put in a tray of expanded polystyrene, hermetically packaged, and stored at 5 ° C., and the odor generation state, browning and water wet state were observed after 3 days and 5 days. As a result, good results were obtained in all cases. The gas concentration in the packaging bag was 15% O ₂ after 3 days, CO ₂
Was 5%, O ₂ after 12 days was 12%, and CO ₂ was 9%.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction content]

<< Comparative Example 1 >> Inner size is 200 mm × 240 m
In a non-perforated packaging bag made of unstretched polypropylene with a thickness of 20 μm, 250 sprouts similar to those used in Example 1 were used.
g, and freshness after 3 days and 5 days was examined in the same manner as in Example 1. As a result, a bad odor was generated after 3 days. The gas concentration in the packaging bag was 0% O ₂ after 3 days, CO ₂ was 21%, O ₂ after 5 days was 0%, and CO ₂ was 25%.

[Procedure correction 6]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

Comparative Example 2 A package having the same size as that of Example 1.
A Sobukuro, using an unstretched polypropylene 35μm thickness, average pore size to aperture area ratio becomes 7.4 × 10 ^-4% is used packaging bag is opened 90 to 100μm holes, in Example 1 250 g of the same bean sprouts were filled and the freshness after 3 days and 5 days was examined as in Example 1. As a result, no bad odor was generated, but browning and greening occurred after 3 days. The gas concentration in the packaging bag was 18% of O ₂ after 3 days, ₂ % of CO _{2 and} 15% of O ₂ after 5 days,
CO ₂ was 4%.

[Procedure Amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

<< Comparative Example 3 >> Inner dimension is 200 mm × 230 m
200 g of the soybeans used in Example 2 was filled in a non-porous packaging bag made of polyethylene having a thickness of 50 μm and a temperature of 5 ° C.
The freshness was examined after 3 days and 7 days as in Example 2. As a result, a bad smell was generated after 3 days.
The gas concentration in the packaging bag was 0% O ₂ and CO ₂ was 21% after 3 days.
%, O ₂ after 7 days was 0%, and CO ₂ was 28%.

[Procedure Amendment 8]

[Document name to be amended] Statement

[Name of item to be corrected] 0019

[Correction method] Change

[Correction content]

Comparative Example 4 A package having the same size as in Example 2.
A Sobukuro, using oriented polypropylene film of 35μm thickness, average pore diameter to apertures area ratio becomes 1.8 × 10 ^-4% is used packaging bag is opened 60 to 60μm pores, in Example 2 The same edamame as used was filled with 200 g, and the temperature was 5
It was stored at 0 ° C., and the freshness after 3 days and 7 days was examined as in Example 2. As a result, browning of the epidermis was progressing. Packaging
O ₂ gas concentration after 3 days in the bag is 19% CO ₂ is 1%,
After 7 days, O ₂ was 20% and CO ₂ was 1%.

[Procedure Amendment 9]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction content]

<< Comparative Example 5 >> Inner dimensions are 150 mm × 200 m
In a non-perforated packaging bag made of a stretched polypropylene film having a thickness of 25 μm and a water vapor transmission rate of 6 gm ⁻² d ⁻¹ , 100 g of the same mushroom as used in Example 3 was placed in a paper tray and hermetically sealed. Store at 5 ° C as in 3
Freshness was examined after 3 and 5 days. As a result, odor and water wetting occurred after 3 days. The gas concentration in the packaging bag was 0% for O ₂ after 3 days, 23% for CO ₂ and O ₂ after 5 days.
Was 0% and CO ₂ was 38%.

[Procedure Amendment 10]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction content]

Comparative Example 6 A package having the same size as in Example 4.
It is a bag with a thickness of 25 μm and a water vapor transmission rate of 150 gm ^-2.
using stretched polyamide film of d ^-1, the aperture area ratio
Using a packaging bag in which five holes having an average pore diameter of 50 μm were opened so as to be 1.6 × 10 ⁻⁵ %, 100 g of the same shimeji mushroom used in Example 4 was placed in a tray of expanded polystyrene and hermetically packaged. It was stored at 5 ° C. in the same manner as in Example 4, and the freshness after 3 days and 5 days was examined. As a result, a bad odor was generated after 3 days. The gas concentration in the packaging bag is O ₂ after 3 days is 3
%, CO ₂ is 17%, O ₂ after 5 days is 0%, CO ₂ is 25%
%Met.

[Procedure Amendment 11]

[Document name to be amended] Statement

[Name of item to be corrected] 0022

[Correction method] Change

[Correction content]

<< Comparative Example 7 >> Same thickness as in Example 3 25 μm
m, using the regenerated cellulose of the water vapor transmission rate 200 gm ^-2 d ^-1, a packaging bag having an average pore diameter so that aperture area ratio becomes 4.3 × 10 ^-3% was opened 230 pieces of 120μm holes using,
100 g of mushrooms similar to those used in Example 3 were placed in a paper tray, sealed and stored at 5 ° C. as in Example 3, and freshness after 3 days and 5 days was examined. as a result,
Browning had progressed after 3 days. The gas concentration in the packaging bag was 20% for O ₂ after 3 days, 0% for CO _{2 and 2} for O ₂ after 5 days.
0% and CO ₂ were 0%.

Claims (7)

[Claims] 1. A package containing fruits and vegetables comprising a polymer film in which fruits and vegetables are sealed, the package comprising (A) a perforated polymer film and (B) a non-perforated polymer film. ), At least one of the film properties of (B), the water vapor transmission rate measured under conditions of 25 ℃, relative humidity 75% is 50 ~ 800gm ^-2 d ^-1 , based on the effective surface area of the package, The open area ratio of (A) is 3 × 10 ^{−6 to} 7 × with respect to the effective surface area of the package.
A package containing fruits and vegetables, which is 10 ^-4 %. 2. The perforated polymer film (A) has substantially no water vapor permeability, and the non-porous polymer film (B) is measured at 25 ° C. and a relative humidity of 75%. Water vapor transmission rate is 50 based on the effective surface area of the package.
The package containing fruits and vegetables according to claim ^1, which has a weight of about 800 gm ^-2 d ^-1 . 3. The water vapor transmission rate of both the perforated polymer film (A) and the non-perforated polymer film (B) measured at 25 ° C. and a relative humidity of 75% of that of the package. The package containing fruits and vegetables according to claim ^1, which has 50 to 800 gm ^-2 d ^{-1 based} on the effective surface area. 4. The perforated polymer film of (A) above is 2
The water vapor transmission rate measured under the conditions of 5 ° C. and 75% relative humidity is 50 to 800 g based on the effective surface area of the package.
The package containing fruits and vegetables according to claim ^1, which has m ^-2 d ^-1 , and the non-porous polymer film (B) has substantially no water vapor permeability. 5. The package containing fruits and vegetables according to claim 1, wherein the perforated polymer film (A) has pores having an average pore diameter of 20 to 150 μm. 6. The package containing fruits and vegetables according to claim 1, wherein the plurality of holes are provided. 7. The package containing fruits and vegetables according to claim 1, wherein the polymer film (B) is heat-shrinkable.