JPH08196208A - Method for retaining freshness of vegetables and fruits or the like - Google Patents
Method for retaining freshness of vegetables and fruits or the likeInfo
- Publication number
- JPH08196208A JPH08196208A JP2453195A JP2453195A JPH08196208A JP H08196208 A JPH08196208 A JP H08196208A JP 2453195 A JP2453195 A JP 2453195A JP 2453195 A JP2453195 A JP 2453195A JP H08196208 A JPH08196208 A JP H08196208A
- Authority
- JP
- Japan
- Prior art keywords
- fruits
- vegetables
- ethylene
- freshness
- microorganisms
- 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.)
- Granted
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、林檎等の青果物等が生
成して放出するエチレンによって青果物等の鮮度が維持
されなくなる現象を防止し、長期間に渡って青果物等に
鮮度を保持させる方法に関するものである。FIELD OF THE INVENTION The present invention is a method for preventing the phenomenon that freshness of fruits and vegetables is not maintained by ethylene produced and released by fruits and vegetables such as apples, and keeping the fruits and vegetables for a long period of time. It is about.
【０００２】[0002]
【従来の技術】青果物等が生成して放出するエチレンが
青果物等の老化を促進し、貯蔵性を失なわさせること
が、青果物等の貯蔵及び流通上の大きな問題であること
は公知である。例えば青果物等の代表例としてエチレン
生成放出量の多い果実として知られている林檎の例を採
り上げて説明すると、林檎は青森県等の比較的寒冷な地
域で生産され、関東地方や更には関西地方などの遠方の
消費地に向けて出荷されているので、生産地から消費地
に到達してから更に需要者の手元に届くまでかなりの日
時を要する。更に、生産地においては、林檎の市場価格
を見ながらできるだけ高値になったときに出荷している
ので、出荷の時期までかなりの期間貯蔵しておく場合が
ある。このように収穫してから需要者が食用に供するま
での間にかなりの期間が経過するため、その期間内に鮮
度が低下しないように保持しておくことは、商品価値を
低下せしめないための重要な要件である。2. Description of the Related Art It is well known that ethylene produced and released by fruits and vegetables promotes aging of fruits and vegetables and impairs their storability, which is a serious problem in storage and distribution of fruits and vegetables. For example, apples, which are known as fruits that produce a large amount of ethylene, are known as typical examples of fruits and vegetables.The apples are produced in relatively cold regions such as Aomori prefecture, and the Kanto region and even the Kansai region. Since it is shipped to a distant consumption place such as, it takes a considerable time to reach the consumption place from the production place to the consumption place. Further, in the production area, the apples are shipped when they reach the highest price possible while looking at the market price of the apples, so that they may be stored for a considerable period until the shipping time. Since a considerable period of time elapses between the harvest and the consumption of food by consumers in this way, it is important to keep the freshness within that period in order to keep the product value from falling. This is an important requirement.
【０００３】このように林檎等の果物や各種野菜等の青
果物等の鮮度が低下しないように保持しておく要件を満
たすために、青果物等の貯蔵を低温貯蔵により行う方法
や、青果物等の流通過程においてエチレン吸収剤を青果
物等の近傍に配置しておく方法が実施されている。しか
しながら、前者の低温貯蔵方法は高価な低温貯蔵設備を
必要とするばかりでなく、低温貯蔵設備内におけるエチ
レン濃度の上昇を抑えるための設備も必要になって安価
に実施できないと共に青果物等の流通の全過程に渡って
低温貯蔵を実施できないという欠点があり、また後者の
青果物等の流通過程においてエチレン吸収剤を青果物等
の近傍に配置しておく方法ではエチレン吸収剤は高価で
あるにも拘らずエチレン吸収能力に限界があると共にそ
のエチレン吸収能力は経時的に低下するために長期間青
果物等の鮮度が低下しないように保持しておく場合には
採用できず、更に青果物等の流通が完了した時点でその
エチレン吸収剤を廃棄しなければならないので産業廃棄
物に関する問題も残るという欠点があった。[0003] In order to satisfy the requirement for keeping the freshness of fruits such as apples and vegetables such as various vegetables so as not to deteriorate, a method of storing fruits and vegetables by low temperature storage and distribution of fruits and vegetables are provided. In the process, a method of placing an ethylene absorbent in the vicinity of fruits and vegetables is practiced. However, the former low-temperature storage method not only requires expensive low-temperature storage equipment, but also requires equipment for suppressing an increase in ethylene concentration in the low-temperature storage equipment, which cannot be carried out at a low cost and the distribution of fruits and vegetables. There is a drawback that low temperature storage cannot be carried out throughout the whole process, and the latter method of placing the ethylene absorbent in the vicinity of the fruits and vegetables in the distribution process, despite the fact that the ethylene absorbent is expensive Since it has a limited ethylene absorption capacity and its ethylene absorption capacity declines over time, it cannot be used when keeping the freshness of fruits and vegetables for a long period of time, and the distribution of fruits and vegetables has been completed. At that time, the ethylene absorbent had to be discarded, so that there was a problem that industrial waste remained.
【０００４】[0004]
【発明が解決しようとする課題】本発明はかかる従来の
青果物等の鮮度が低下しないように保持しておく方法に
おける欠点を解消し、高価な保存設備や高価で経時的に
エチレン吸収能力が低下するようなエチレン吸収剤を使
用すること無く、長期間青果物等の鮮度が低下しないよ
うに保持しておく方法を提供することを課題とする。DISCLOSURE OF THE INVENTION The present invention solves the drawbacks of the conventional method of keeping the freshness of fruits and vegetables so that the freshness thereof does not deteriorate, and expensive ethylene storage equipment and expensive ethylene absorption capacity decreases with time. It is an object of the present invention to provide a method of holding fruits and vegetables for a long period of time without using such an ethylene absorbent so as not to deteriorate the freshness thereof.
【０００５】[0005]
【課題を解決するための手段】本発明者らは前記課題を
解決すべく鋭意研究の結果、エチレン分解能を有する微
生物を利用することに着目した。本発明者らの調査によ
ると、エチレン分解能を有する微生物として今迄刊行物
に記載されて知られているものとしては下記の微生物が
挙げられる。 ミコバクテリウム（Mycobacterium) メチロスムス（Methylosmus) ペニシリウム（Penicillium) トリコデルマ（Trichoderma) ボツリチス・シネレア（Botrytis cinerea) カウロバクテル（Caulobacter) レノバクテル・バキュオレイタム（Renobacter vacuola
tum) ミクロシクラス・アクアチクス（Microcyclus aquaticu
s)As a result of earnest research to solve the above-mentioned problems, the present inventors have paid attention to the use of a microorganism having ethylene decomposing ability. According to the investigation by the present inventors, the following microorganisms have been described and known in publications as microorganisms having ethylene degrading ability. Mycobacterium Methylosmus Penicillium Trichoderma Botrytis cinerea Caulobacter Renobacter baccuolatum
tum) Microcyclus aquaticu
s)
【０００６】しかしながら、これらの微生物を入手して
その微生物のエチレン分解能を調査し、更にその微生物
を青果物等の近傍に配置しておいても青果物等に悪影響
を及ぼさないばかりか人体にも悪影響を及ぼさないとい
う確証を得ることは容易ではなく、しかもその微生物が
生存していくのに好ましく且つ青果物の近傍に配置でき
る培地としての好ましい条件を見出すためには非常に長
期間の研究が必要であるため、前記した如き今迄知られ
ている微生物を使用することは容易ではないという問題
点があった。However, even if these microorganisms are obtained and the ethylene degrading ability of the microorganisms is investigated, and the microorganisms are placed in the vicinity of fruits and vegetables, the fruits and fruits are not adversely affected, and the human body is not adversely affected. It is not easy to obtain proof that it will not reach, and very long-term research is required to find favorable conditions for the microorganism to survive and to be placed in the vicinity of fruits and vegetables. Therefore, there is a problem that it is not easy to use the previously known microorganisms as described above.
【０００７】そこで本発明者らは、入手が比較的容易で
しかもその中に生存している微生物に好ましい培地の条
件が直ちに判明すると共に人体に悪影響を及ぼす可能性
が非常に低いことが予測される、日本各地の各種の森林
土壌を入手してその森林土壌中の微生物が大気中のエチ
レンを除去する能力を有しているか否かについて研究を
行った。[0007] Therefore, the inventors of the present invention predict that the conditions of the medium, which are relatively easy to obtain and which are preferable for the microorganisms living therein, are immediately known and the possibility of adversely affecting the human body is very low. We obtained various forest soils from all over Japan and investigated whether the microorganisms in the forest soils have the ability to remove atmospheric ethylene.
【０００８】その結果、弘前市近郊の所定の杉林の表層
から採取した土壌中に生存している微生物がエチレン分
解能を有していることを究明した。その詳細について説
明すると、弘前市近郊の杉林の表層から採取した土壌を
篩（JIS Z 8801における呼び寸法5mmのふるい）で篩っ
た500ccの土壌を通気性の良好な不織布製袋内に収納
し、この袋をエチレン難透過性の塩化ビニル製袋（三井
ダウケミカル社製，寸法：60cm×30cm×30cm）の中に入
れ、この塩化ビニル製袋内にエチレン標準ガス（濃度９
９％以上）を２cc注入して０℃，１０℃，２０℃，３０
℃の各温度での０日目，３日目，７日目，１０日目のエ
チレン濃度(％)を測定し、０日目のエチレン濃度を１０
０％として計算した結果を表１に示した。また、含水率
がエチレン分解速度に及ぼす影響を調査するため、培地
の含水率を６０％，４０％，３０％にしたものについて
表１と同様の方法により０日目，５日目，１０日目のエ
チレン濃度(％)を測定し、その結果を表２に示した。As a result, it was determined that the microorganisms living in the soil collected from the surface layer of a predetermined cedar forest near Hirosaki City have ethylene decomposing ability. Explaining the details, the soil collected from the surface layer of the cedar forest near Hirosaki city was sieved (sieved with a nominal size of 5 mm in JIS Z 8801) and 500 cc of soil was stored in a non-woven bag with good air permeability. Then, put this bag in a vinyl chloride bag that is impermeable to ethylene (manufactured by Mitsui Dow Chemical Co., Ltd., dimensions: 60 cm x 30 cm x 30 cm), and put ethylene standard gas (concentration 9
(9% or more), 2cc injection, 0 ℃, 10 ℃, 20 ℃, 30
Measure the ethylene concentration (%) on the 0th, 3rd, 7th, and 10th day at each temperature of ° C, and change the ethylene concentration on the 0th day to 10%.
The results calculated as 0% are shown in Table 1. Further, in order to investigate the influence of the water content on the ethylene decomposition rate, the same method as in Table 1 was performed on the medium having water contents of 60%, 40% and 30% on the 0th, 5th and 10th days. The ethylene concentration (%) in the eyes was measured, and the results are shown in Table 2.
【０００９】[0009]
【表１】 [Table 1]
【００１０】[0010]
【表２】 [Table 2]
【００１１】この究明結果から前記土壌中にはエチレン
分解能を有する微生物が生存していることが確認できた
ので、本発明者らは前記土壌中に生存している微生物の
中でエチレン分解能を有する微生物の単離を行うと共に
その微生物の同定を行った。その結果、エチレン分解能
を有する微生物は従来公知の微生物ではあるが、エチレ
ン分解能を有していることが知られていない下記の３種
類の微生物であることが判明したのである。 シュウドモナス・セパシア（Pseudomonas cepaci
a） バシルス・セレウス（Bacillus cereus） ロドコックス・エリスロポリス（Rhodococcus eryt
hropolis）From the results of this investigation, it was confirmed that microorganisms having ethylene degrading ability are alive in the soil. Therefore, the present inventors have ethylene degrading ability among the microorganisms living in the soil. The microorganism was isolated and the microorganism was identified. As a result, it was found that the microorganisms capable of degrading ethylene were the conventionally known microorganisms, but the following three types of microorganisms that were not known to have the ability to decompose ethylene. Pseudomonas cepaci
a) Bacillus cereus Rhodococcus eryt
hropolis)
【００１２】念のため、本発明者は前記の微生物は
「ＦＥＲＭ Ｐ−１４５２３」の受託番号で、前記の
微生物は「ＦＥＲＭ Ｐ−１４５２４」の受託番号で、
前記の微生物は「ＦＥＲＭ Ｐ−１４５２２」の受託
番号で、平成６年９月７日にそれぞれ工業技術院生命工
学工業技術研究所に寄託してある。As a reminder, the present inventor has said that the microorganism has a deposit number of "FERM P-14523" and the microorganism has a deposit number of "FERM P-14524".
The above-mentioned microorganism has a deposit number of "FERM P-14522" and has been deposited at the Institute of Biotechnology, Institute of Biotechnology, September 7, 1994, respectively.
【００１３】本発明者らは上記究明に基づいて、シュウ
ドモナス・セパシア（Pseudomonascepacia）と、バシル
ス・セレウス（Bacillus cereus）と、ロドコックス・
エリスロポリス（Rhodococcus erythropolis）との少な
くとも一者以上が生存する培地を林檎の如き青果物等の
近傍に配置しておけば、青果物等の鮮度を保持すること
ができ、更に好ましくはシュウドモナス・セパシア（Ps
eudomonas cepacia）と、バシルス・セレウス（Bacillu
s cereus）と、ロドコックス・エリスロポリス（Rhodoc
occus erythropolis）との三者が共に生存する培地を青
果物等の近傍に配置しておけば青果物等の鮮度の保持効
果はより向上し、このような微生物を生存させておく培
地としては含水率が３０〜６０％でｐＨが５.５〜６.０
の土壌が好ましいことを究明して本発明を完成したので
ある。Based on the above-mentioned investigations, the present inventors have investigated Pseudomonas cepacia, Bacillus cereus, and Rhodocox.
If a medium in which at least one of erythropolis (Rhodococcus erythropolis) survives is arranged in the vicinity of fruits and vegetables such as an apple, the freshness of fruits and vegetables can be retained, and more preferably Pseudomonas cepacia (Ps
eudomonas cepacia) and Bacillus cereus (Bacillu
s cereus) and Rhodocox erythropolis (Rhodoc
occus erythropolis) and a medium in which the three survive together is placed in the vicinity of fruits and vegetables, etc., the effect of maintaining the freshness of fruits and vegetables, etc. is further improved, and the water content as a medium for keeping such microorganisms alive is higher. 30-60% and pH 5.5-6.0
The present inventors have completed the present invention by clarifying that the above soil is preferable.
【００１４】[0014]
【実施例】以下、本発明に係る青果物等の鮮度保持方法
の実施例について、詳細に説明する。 実施例 微生物として、シュウドモナス・セパシア(Pseudomonas
cepacia)とバシルス・セレウス(Bacillus cereus)とロ
ドコックス・エリスロポリス(Rhodococcus erythropoli
s)との三者の微生物が共に生存していることが確認され
ている含水率が４０％でｐＨが５.７の土壌500ccから成
る培地を不織布製袋内に収納し、この袋３袋を同じ日に
収穫したほぼ同一の大きさの林檎（品種：あかね）１０
個と共にエチレン難透過性の塩化ビニル製袋（三井ダウ
ケミカル社製，寸法：60cm×30cm×30cm）の中に入れた
ものを３組準備し、各組をそれぞれ常温で保持し、１５
日後と３０日後における塩化ビニル製袋内のエチレン含
量と林檎の平均硬度とを測定した。そして、各組の測定
結果の平均値を表３に示した。EXAMPLES Examples of the method for maintaining the freshness of fruits and vegetables according to the present invention will be described in detail below. Example As a microorganism, Pseudomonas
cepacia) and Bacillus cereus (Rhodococcus erythropoli)
It has been confirmed that the three microorganisms (1) and (3) also survive. A medium consisting of 500 cc of soil with a water content of 40% and a pH of 5.7 is stored in a non-woven fabric bag. Apples of almost the same size that were harvested on the same day (variety: Akane) 10
Prepare 3 sets together with each one in a vinyl chloride bag that is impermeable to ethylene (manufactured by Mitsui Dow Chemical Co., size: 60 cm x 30 cm x 30 cm) and keep each set at room temperature for 15
The ethylene content in the vinyl chloride bag and the average hardness of the apple were measured after 30 days. The average value of the measurement results of each set is shown in Table 3.
【００１５】[0015]
比較例１ 実施例と同じ日に収穫したほぼ同一の大きさの林檎（品
種：あかね）１０個をエチレン難透過性の塩化ビニル製
袋（三井ダウケミカル社製，寸法：60cm×30cm×30cm）
の中に入れたものを３組準備し、各組をそれぞれ常温で
保持し、１５日後と３０日後における塩化ビニル製袋内
のエチレン含量と林檎の平均硬度とを測定して、各組の
測定結果の平均値を表３に併せて示した。Comparative Example 1 Ten apples (variety: Akane) of almost the same size, which were harvested on the same day as in the example, were made of a vinyl chloride bag impervious to ethylene (manufactured by Mitsui Dow Chemical Co., size: 60 cm x 30 cm x 30 cm).
3 sets of the ones put in each were kept at room temperature, and the ethylene content in the vinyl chloride bag and the average hardness of the apple after 15 days and 30 days were measured to measure each group. The average value of the results is also shown in Table 3.
【００１６】比較例２ 実施例と同じ日に収穫したほぼ同一の大きさの林檎（品
種：あかね）１０個を袋内に入れることなく常温で保持
し、３０日後における林檎の平均硬度とを測定した。そ
の測定結果の平均値も表３に併せて示した。Comparative Example 2 Ten apples (variety: Akane) of approximately the same size, which were harvested on the same day as the examples, were kept at room temperature without being put in a bag, and the average hardness of the apples after 30 days was measured. did. The average value of the measurement results is also shown in Table 3.
【００１７】また、同様の実験（前記実施例と比較例１
に相当する実験）を林檎（品種：つがる）についても行
った。その結果を表４に併せて示した。In addition, similar experiments (the above-mentioned Example and Comparative Example 1)
Experiments corresponding to (1) were also conducted on apples (variety: Tsugaru). The results are also shown in Table 4.
【００１８】[0018]
【表３】 [Table 3]
【００１９】[0019]
【表４】 [Table 4]
【００２０】以上の実施例及び比較例から明らかなよう
に、本発明方法によると青果物等である林檎から生成さ
れ放出されるエチレンによって青果物等の老化が促進さ
れてその鮮度が維持されなくなる現象を、その生成した
エチレンを微生物の作用によって分解させて青果物等の
近傍におけるエチレン濃度を低い状態に維持させておく
ことにより防止し、長期間に渡って青果物等の鮮度を保
持させておくことができるのである。As is clear from the above Examples and Comparative Examples, according to the method of the present invention, ethylene produced and released from apples such as fruits and vegetables promotes aging of fruits and vegetables and the phenomenon in which their freshness is not maintained. , It can be prevented by decomposing the produced ethylene by the action of microorganisms and maintaining a low ethylene concentration in the vicinity of fruits and vegetables, and keeping the freshness of fruits and vegetables for a long period of time. Of.
【００２１】[0021]
【発明の効果】以上に詳述した如き本発明に係る青果物
等の鮮度保持方法は、従来エチレン分解能を有している
ことが知られていなかった微生物であるシュウドモナス
・セパシア（Pseudomonas cepacia）と、バシルス・セ
レウス（Bacillus cereus）と、ロドコックス・エリス
ロポリス（Rhodococcus erythropolis）との少なくとも
一者以上が生存する、好ましくは三者が共に生存する培
地を青果物等の近傍に配置させておくという非常に簡単
な手段で青果物等の老化を防止してその鮮度を保持させ
ておくことができる方法であり、このようなエチレン分
解能を有する微生物は弘前市近郊の所定の杉林の表層か
ら土壌を採取すれば簡単に入手することが可能であるた
め、容易に実施することが可能である利点を有してい
る。The method for maintaining freshness of fruits and vegetables according to the present invention as described above in detail is Pseudomonas cepacia which is a microorganism which has not been known to have ethylene decomposing ability, and It is very easy to place a medium in which at least one of Bacillus cereus and Rhodococcus erythropolis survives, and preferably three of them survive in the vicinity of fruits and vegetables. It is a method that can prevent the aging of fruits and vegetables and keep their freshness by various means, and microorganisms with such ethylene decomposing ability can be easily obtained by collecting the soil from the surface layer of a predetermined cedar forest near Hirosaki City. It has the advantage that it can be easily implemented.
【００２２】更にこの本発明方法において使用するエチ
レン分解能を有する微生物は、前述したように弘前市近
郊の所定の杉林の表層の土壌中に生存している微生物で
あるから、前記実施例から明らかなように青果物等の近
傍に配置しておいても青果物等に悪影響を及ぼさないば
かりか人体に悪影響を及ぼすこともなく、しかもその微
生物が生存していくのに好ましく且つ青果物等の近傍に
配置できる培地としての条件は前記土壌を入手してその
土壌の条件を測定することにより簡単に判ると共に、更
にこの微生物が生存している培地として土壌を使用すれ
ばそのまま園芸用土壌として再使用可能で廃棄に関する
問題が無いことも確認済みである。Further, since the microorganism capable of decomposing ethylene to be used in the method of the present invention is a microorganism that survives in the surface soil of a predetermined cedar forest near Hirosaki City as described above, it is clear from the above examples. Even if it is placed near fruits and vegetables, it does not adversely affect fruits and fruits and does not adversely affect the human body, and it is preferable for the microorganism to survive and can be placed near fruits and vegetables. The condition as a medium can be easily understood by obtaining the soil and measuring the condition of the soil, and if the soil is used as a medium in which this microorganism is alive, it can be reused as a horticultural soil and discarded. It has also been confirmed that there is no problem related to.
【００２３】このような効果を有する本発明方法は、青
果物等を取り扱う者にとって特別の貯蔵設備を必要とせ
ずに安価に青果物等の鮮度を長期間保持しておくことが
できる画期的な方法を提供するものであり、その産業上
の価値は非常に大きなものである。The method of the present invention having such an effect is an epoch-making method which enables the person who handles fruits and vegetables to keep the freshness of fruits and vegetables for a long time at a low cost without requiring special storage equipment. And its industrial value is enormous.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ１２Ｒ 1:085） (Ｃ１２Ｎ 1/20 Ｃ１２Ｒ 1:01） (Ｃ１２Ｎ 1/20 Ｃ１２Ｒ 1:01 1:38 1:085） ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical display area C12R 1: 085) (C12N 1/20 C12R 1:01) (C12N 1/20 C12R 1:01 1 : 38 1: 085)
Claims (3)
パシア(Pseudomonascepacia)と、バシルス・セレウス(B
acillus cereus)と、ロドコックス・エリスロポリス(Rh
odococcus erythropolis)との少なくとも一者以上の微
生物が生存する培地を配置させておくことを特徴とする
青果物等の鮮度保持方法。1. Pseudomonas cepacia and Bacillus cereus (B
acillus cereus) and Rhodocox erythropolis (Rh
(odococcus erythropolis) and a medium in which at least one or more microorganisms survive is arranged, and a method for maintaining freshness of fruits and vegetables is characterized.
パシア(Pseudomonascepacia)と、バシルス・セレウス(B
acillus cereus)と、ロドコックス・エリスロポリス(Rh
odococcus erythropolis)との三者の微生物が共に生存
する培地を配置させておく青果物等の鮮度保持方法。2. Pseudomonas cepacia and Bacillus cereus (B
acillus cereus) and Rhodocox erythropolis (Rh
Odococcus erythropolis) and a method for keeping freshness of fruits and vegetables by arranging a medium in which the three microorganisms survive together.
Ｈが５.５〜６.０の土壌を、温度が２０〜３０℃で使用
する請求項１又は２に記載の青果物等の鮮度保持方法。3. A medium having a water content of 30 to 60% and p
The method for keeping freshness of fruits and vegetables according to claim 1 or 2, wherein the soil having H of 5.5 to 6.0 is used at a temperature of 20 to 30 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2453195A JP2711647B2 (en) | 1995-01-20 | 1995-01-20 | How to keep fresh fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2453195A JP2711647B2 (en) | 1995-01-20 | 1995-01-20 | How to keep fresh fruits and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08196208A true JPH08196208A (en) | 1996-08-06 |
| JP2711647B2 JP2711647B2 (en) | 1998-02-10 |
Family
ID=12140744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2453195A Expired - Fee Related JP2711647B2 (en) | 1995-01-20 | 1995-01-20 | How to keep fresh fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2711647B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8389441B2 (en) | 2007-04-02 | 2013-03-05 | Georgia State University Research Foundation, Inc. | Biological-based catalyst to delay plant development processes |
| US9605241B2 (en) | 2006-01-30 | 2017-03-28 | Georgia State University Research Foundation, Inc. | Induction and stabilization of enzymatic activity in microorganisms |
| US9993005B2 (en) | 2013-03-14 | 2018-06-12 | Georgia State University Research Foundation, Inc. | Preventing or delaying chill injury response in plants |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0317672U (en) * | 1989-06-30 | 1991-02-21 |
-
1995
- 1995-01-20 JP JP2453195A patent/JP2711647B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0317672U (en) * | 1989-06-30 | 1991-02-21 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9605241B2 (en) | 2006-01-30 | 2017-03-28 | Georgia State University Research Foundation, Inc. | Induction and stabilization of enzymatic activity in microorganisms |
| US8389441B2 (en) | 2007-04-02 | 2013-03-05 | Georgia State University Research Foundation, Inc. | Biological-based catalyst to delay plant development processes |
| US9462813B2 (en) | 2007-04-02 | 2016-10-11 | Georgia State University Research Foundation, Inc. | Biological-based catalyst to delay plant development processes |
| US9993005B2 (en) | 2013-03-14 | 2018-06-12 | Georgia State University Research Foundation, Inc. | Preventing or delaying chill injury response in plants |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2711647B2 (en) | 1998-02-10 |
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