JPS59227239A - Treatment for keeping freshness - Google Patents

Abstract

PURPOSE:To keep the freshness of fresh vegetables and fruits even at normal temperature, by coating the vegetables, etc. with a freshness-keeping liquid containing a film-forming material, a mildew-proofing and rot-proofing agent, etc., thereby forming a coating film to the surface of the vegetables, etc. CONSTITUTION:For example, in the case of the freshness-keeping treatment of lettuce, a definite amount of a diluted freshness-keeping liquid (a mixture of wax, synthetic resin, freshness-keeping agent, mildew-proofing agent, preservative, fungicide, alcohol, etc.) is supplied from the mixing tank 4 through the pump 5 and the pipe 5' to the tank 3, and the lettuce A transported by the conveyor 2 is immersed in the liquid to form the coating film of the freshness- keeping liquid on the surface of the lettuce A, and then, the excess liquid is separated and removed by the centrifugal separator 6. The cut end A' and the core 2A of the lettuce A are coated with a freshness-keeping paste 1', and the treated lettuce is packaged with a piece of paper impregnated with a peroxide, a zeolite paper 7 or polystyrene paper 8.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention aims to suppress anaerobic fermentation, which occurs in tissue cells when fresh vegetables and fruits are coated with a coating agent, and which results in early rotting. Polyvinyl alcohol, carrageenan seaweed, galactose agar, mannan, polyacrylic acid, isagol polyethylene, polyethylene vinyl acetate, latex rubber, C.I.
M. C. C. M. Starch urea melamine formalin resin, polybutene, glucomannan, sorbitan, monoester, morpholin, sodium oleate, etc. with S methyl cellulose, water, alcohol, aldehyde, organic acid, liponucleic acid, amino acid, mineral acid, urea amine, alkali. Salt, calcium, magnesium salt, surfactant, and ionized water are added and heated to dissolve or emulsify, and to this, dehyde is treated with acetate, alkali gluconate, butyl isobenzoate, naapen, dazol, etc., to prevent mold. A disinfectant containing peroxide, alum, calcium sulfite, etc. is applied, and further, aldehyde, Sierrax, monophorin, fatty acid salt, polyethylene polybran, T. B. S. The content relates to a freshness preservation method characterized by forming a skin treatment film on fresh vegetables and fruits by diluting and applying a solution containing the above-described liquid or the above-mentioned mixed solution.

As a generally known method for preserving fruit freshness, fatty acid esters such as polybutin, polyethylene, pullulan glucomannan, sorbitan monoester, and mohifluorin are applied to the epidermis of the fruit to maintain freshness by suppressing the evaporation of internal moisture. However, the formation of a film on the fruit's epidermis suppresses the intrusion of oxygen from the outside and increases the amount of internal carbon dioxide gas generated, resulting in an anaerobic environment where fermentation by internal enzymes and bacteria cannot take place. This resulted in the oil turning black and promoting corruption.

Therefore, it was necessary to incorporate other methods to suppress carbon dioxide gas generation within the fruit and reduce the respiration rate of tissue cell groups.

Low-temperature storage, which lowers the temperature, has been implemented as a general method to reduce this respiration rate. There is a growing demand for freshness to be maintained at room temperature.

For this reason, the present invention was developed with the aim of preserving freshness at room temperature.
Polymers such as rubber and hydrated carbon are used as film-forming materials and are dissolved or emulsified in water, and then aldehydes, peroxides,
A viscous liquid containing calcium sulfite, thiabendazole, sodium dehydroacetate, sodium sorbate, butyl isobenzoate, alcohol, and glyoxal is applied to the cut surface of the fruit and the cut surface of the root and allowed to dry. Dilute the liquid and apply it to the fruit skin. When appropriate, it suppresses the evaporation of water inside the fruit, suppresses the decomposition of chlorophyll, suppresses the abnormal generation of carbon dioxide gas, and maintains freshness for a long time. Freshness can be maintained more effectively by packaging in a plastic bear pack filled with inert gas.

In addition, fresh vegetables are soaked with the above-mentioned mixed solution diluted to a level not lower than that of fruits, and the cut surface is coated with dehydration and drying, but for vegetables such as spinach, it is soaked in an amino acid solution. In Kaiware radish, which is treated with water and dehydrated to prevent the decomposition of chlorophyll, urea, thiobendazole alcohol,
The freshness of all fresh products can be maintained by treating them with a glycol water solution, but when treating monazite or gadolinite immersed in water for more than 7 days, or using ionized water mixed with chemicals, all fresh products can be kept fresh. Helpful.

Also, when used in combination with actinomycete oleomycin solution, it is good for daikon radish, and the composition of the freshness-preserving agent differs depending on the variety of fresh vegetables.

The application of chemicals to vegetables is limited to the entire surface and local areas, and in the case of local application, individual packaging may be used to prevent drying.

For example, in the case of king melons, the composition of Example (2) is applied to the cut end of the vine and the top of the bottom before preserving the freshness of the jelly, and after drying, the product is individually packaged in plastic. In the case of loquats, the occurrence is not rare, and in the case of loquats, apply Sierra Tsux and Bender Sole T. B. Z. When dissolving and treating with alcohol to form a film on the whole, 30
After 14 days, loquats weighing 1.5 oz weighed 29 g at room temperature of 30°C, but those without treatment weighed 27 to 28 g, and those with freshness preservation agent only applied to the cutting edge weighed 27.5 to 28.5 g.
In the case of sweet nuts with only a wax coating, which have become carbonized and rotten, those treated with Sierra Lux emulsion have a pH value of 7 to 8, and those with a 5% solution have an increased luster at a room temperature of 30°C for 40 days. Black discoloration occurs, but 0.0 of thiobendazole
Treating with a combination of 5% liquid, Sierrax emulsion and ionized water will prevent blackening, and for grapes, etc., and for Muscat and Kiyoho varieties, apply a freshness-preserving agent and a bactericidal and fungicidal agent to the cut end of the cutting. When using grape bulbs, more than 85% of the grape bulbs detach from the supporting technique at a temperature of 25°C for 20 days, but when untreated, 50% of the bulbs detached from the support under the same conditions.Dehydration can be prevented by individual poly packaging. The sugar content was 18.5 degrees after 7 days in the case where ethylene gas was adsorbed and separated using zeolite paper, and it was 19 degrees in the untreated case.
In order to preserve the green color of the outer skin of raw corn, which is treated with polyethylene and Sierra Tsuk emulsion, dehydration is prevented but carbonization is not noticeable. The green skin of lettuce is preserved for 10 to 20 days, and in the case of lettuce, a jelly-like freshness preservation agent is applied to the cut surface, and a diluted Sierra Tsukushi jelly liquid is treated with glycerin fatty acid salts. If it is lightly dehydrated, it will not spoil for about 10 days at a temperature of 28 degrees Celsius.In the case of Nasvino, it is treated with Sierra Tsuk antifungal agent ionized water and alum solution, and the cut end is coated with a jelly-like freshness-preserving agent. Tonkarashi is also treated in the same way and kept fresh at 28°C for 7 to 10 days.

To maintain the freshness of the horse mackerel, it is treated with a 0.1% aqueous solution of ethylenediaminetetraacetate soda, gluccid alkali, and calcium salt water, and a urea antifungal agent is added.

Asparagus retains its green color with urea blycerin and ionized water, an antifungal agent.If you apply a jelly-like freshness-preserving agent to the cut end of the asparagus and dry it, you can keep it fresh for 20 days by wrapping it in polyvinyl vinyl.

When this jelly-like freshness-preserving agent is placed in a known glue capacity with a porous sponge head and a container with a volume of 0.025 cc is used, the operation is simplified and work efficiency is improved.

When the freshness-preserving agent is made into a jelly like this, the irritation of the drug is alleviated by the polymer thickener, and for example, the residual drug solution applied to the cut end of a mango may flow to other places and cause carbonation caused by dermatitis. The occurrence of diseases is prevented, making it extremely safe. When this jelly-like chemical solution is mixed with Sierrax or polyethylene emulsion for surface treatment, dehydration phenomenon is suppressed and freshness is maintained. The dehydration process is suppressed by polyvinyl packaging.

Furthermore, when applying a jelly-like freshness-preserving agent to preserve the freshness of chrysanthemums, fresh flowers, etc., there is an advantage that the freshness can be maintained for a long period of time even without water. Also, due to its structural properties, Sierra Tsuk emulsion has the effect of adsorbing moisture in the air to fruits, etc., and since it suppresses the generation of carbon dioxide gas with anti-mold disinfectants, etc., it is used as an adsorbent peroxide to maintain freshness. The effect can be increased by separating the substance reducing agent and the like.

The implementation of this invention will be explained as follows with reference to the drawings.

Transfer the letter (A) to the tank (3) through the compare (2).
freshness-preserving solution (1), which is a diluted aqueous solution containing wax, synthetic resin freshness-preserving agent, antifungal agent, antiseptic disinfectant, alcohol, glycol, etc.
is introduced from the mixing tank (4), and the freshness retaining liquid (1) is gradually replenished with the pump (5) while the liquid volume is adjusted.The lettuce (4) is immersed to form a coating. A cut (A') of lettuce (A) that has been dehydrated with a centrifuge (6)
Apply the freshness preservation paste (■) on the napkin (2A), especially on the surface near the cut end. After drying this for 5 minutes, polystyrene paper (8) and NaCO3 ClO2 were added inside.
It is wrapped in impregnated tissue paper or zeolite paper (7), placed in a cardboard box, and transported as a product.

In the case of melons, they are similarly placed in the tank (3), immersed in the wax-mixed freshness preserving solution (1), dehydrated and dried, and then zeolite paper, i.e. 50-95% zeolite, 5-50% pulp, or
Wrapped in peroxide-impregnated paper and wrapped in polystyrene film for transport.

This freshness-preserving liquid is also applied to fruits such as loquats, sweet fruits, grape reishi, mangok, apples, pears, peaches, and persimmon figs. After drying the surface, lettuce can be packaged in polystyrene or film and sold commercially, but to that extent, there are still problems with storing lettuce. FIG. 2 is a front oblique view of the lettuce, and FIG. 3 is a lettuce whose outer surface is wrapped with polystyrene, film, and zeolite paper or peracid-impregnated paper.

Figure 4 shows the cut (4) of the support (3'A) of the mango (3A).
Apply freshness preserving agent jelly to A) and the supporting material, and after drying, wrap them with zeolite, paper, or peroxide paper, wrap them with polycellulose paper, etc., fit them into cardboard boxes in units of 30, and transport them. do.

However, for melons such as king melons and water melons, the 6th
As shown in the figure, apply jelly to the support (3'B), cut end and tail (4B) of the melon (3B), dry it, wrap it with zeolite paper or peroxide paper (c), and then wrap it with polystyrene. , wrapped in film (d) and stored. In the case of water melons, finish by drying the jelly-like freshness-preserving liquid applied to the support and butt.

Figure 7 shows a side view of corn, and the corn (3c) shown in the figure is transported over long distances with the film (3'c) encased on its surface as a roasted sorghum raw material. However, during this time, to prevent the film (3'c) from changing color from green to yellow, a jelly-like freshness-preserving film (3A) was applied to the root (4c) of the corn (3c) and soaked in a drying solution. It is then dehydrated, dried, wrapped in polyvinyl film, and transported.

Figure 8 shows grapes, and in order to maintain the freshness of the grapes, paste is applied to the cut end (4D) of the grape (3D) main support technique (3'D) to form a film (4'D). .

After 15 days, the grapes treated with this paste will be processed (3'D).
When hanging and vibrating, the grape bulb (6D) attached to the end support (5D) will fall off at 9. % or less, but if untreated, 50 to 60% falls off and has no commercial value.

In the case of Mazu Station (3e), it is enough to apply an alkaline wax freshness-preserving agent and dry it. This film is indicated by (3'e).

An example of the formulation of this freshness preserving agent is as follows.

Example (1) Lettuce freshness-keeping liquid Synthetic resin polyvinyl, alcohol, Sierra de lacquer emulsion, 7.5g water
1000g Thiapendazole
0.01g urea
5g aldehyde, glyoxal, or 0.1g benzaldehyde Malic acid, citric acid, amino acid, ■ acid 5g alcohol 5g glycol 0.2g Example (2)
Lettuce freshness-preserving jelly - Synthetic resin polyvinyl alcohol syrup emulsion, carrageenan 15g water
100g thiabendazole 0.05g formaldehyde, benzaldehyde, glyoxal 0.1g urea 5g malic acid, citric acid, pectic acid, ascorbic acid, fumaric acid, amino acids 10g boric acid or boric acid soda
5g alcohol
30g glycol
5g Sodium dehydroacetate or potassium sorbate, butyl isobenzoate 0.01g Example (3) Ingo jelly liquid Polyzenyl Alcohol, carrageenan or isagol 10g
5% 10g organic acid
5g urea
20g alcohol
10g glycol
1g water
100g chia pendan roll 0.0
5g aldehyde 0.03g
Sodium peracetate or dehydroacetic acid 0.01g Example (4) Mango freshness retaining solution Example (3) 10g Water
10%
10g polyethylene low
1g polyacrylic acid or polyvinyl
1g urea
5g Thiopendazole 0
．． 5g Sodium dehydroacetate 0.01
gOrganic acid 5gWater 100gAlcohol 10gGlycol 3gExample (6) Mandarin oranges, etc.3Sierac emulsion for skin treatment 10% liquid 15g Thiopendasol 0.5gAldehyde 1g Water
900g alcohol
5g glycol
1g Example (7) Polyvinyl alcohol for grapes, Sierratsk emulsion 10g Organic acid 10g Boric acid
3g urea
10g alcohol
10g Thiapendazole
0.5g water
100g Example (8) Urea for daikon radish 5g water
1000g Sierra Lux emulsion or polyvinyl alcohol, polybutene polyethylene polyethylene vinyl acetate emulsion 1g water,
Craginan, Alcohol 10g Aldehyde, Ultrapine 2g Glycol 1g Example (9)
Hollen car water 1.000g amino acid alkali 10% 10g urea or ultrapine mixture 5g fulldehyde,
Glyoxal 0.1g alcohol
2g Thiapendazole
0.05g glycol
1g Sodium dehydroacetate
0-0.01g Sierra Tsuk Emulsion Polyvinyl Alcohol 5g Example (10) Green Pepper Urea 5g Water
1000g Sierra Tsukku emulsion, polyvinyl alcohol polyethylene vinyl acetate emulsion 5g alcohol
5g glycol
1g Thiapendazole
0.5g aldehyde
0.1g Example (11) Amino acids for potato production, liponucleic acid alkali 5% 10g Sierra milk lotion, polyvinyl alcohol 5g water
100g alcohol 5g thiapendazole 0.5g glycol
1g aldehyde, Ultrapine 0.1g Soybean, tramolochone ■, in gully form Example (12) Water 100g Alcohol 20g Glycol 1g Polyvinyl alcohol, 10% Sierratz emulsion 25g Thiapendazole 0.5g Warbic acid Soda 0.01g Aldehyde 1g Organic acid 5g Urea 10g Sodium borate 1g Lime powder 1g To use this jelly or paste freshness preserving agent (1'), place it in a long and narrow hollow container (10) made of polyethylene synthetic resin. The jelly-like liquid is press-fitted from the extruder through the opening (11) and screwed onto the middle cap (12).
At the tip of 2) is a polyethylene porous sponge arc piece (13
) and let the jelly-like freshness-preserving agent (1') leak out and apply it to the cut side of the vegetable or the cut side of the vegetable.
To apply and leave, the outer cap (14) is screwed onto the inner cap (11) and sealed.

FIG. 10 is a front view of this. In the case of the freshness-keeping liquid (1), the operation is shown in FIG. 1, and examples of its formulation are also shown.

Figure 12 shows the weight change of fruit mandarin orange, (a)
In this case, Example (5) of the present application is applied to the cut surface, and freshness preservation liquid (
Figure 13 shows 1) in which a surface film is formed using Example (6), (b) is untreated, and (c) is in which Example (5) is applied only to the cut end of a mandarin orange. shows the relationship between the weight of mandarin oranges and the percentage of Sieraek emulsion liquid, synthetic resin made from mixed liquid, and Sieraek.

FIG. 14 shows the relationship between the carbon dioxide gas and the carbon dioxide mixture and the resin processed product, and (a) is the same as above. below(
b) (c) is also the same as above.

From this result, a comparison with the untreated one shows that the weight is 1
A difference of 8% occurred at a room temperature of 28° C. in 0 days, and a difference of 2% in case (c).

Immerse in 10% Sierra Tsukku Emulsion in water for 5 minutes at a water temperature of 20°C.
The ones that are pulled up, dehydrated and dried become infected with carbonization disease on the 14th day. This was because the supply of oxygen gas from the epidermis was halved by the formation of a film on the fruit, increasing the carbon dioxide concentration within the fruit, making it easier for anaerobic bacteria and Aspergilius bacteria to form. Therefore, when thiapendazole is dissolved in alcohol and mixed, internal fermentation by anaerobic bacteria is suppressed, and aldehydes, ultrapine, glyoxal, benzaldehyde, polyaldehyde, dehydroacetic acid, potassium sorbate, and isobenzoic acid are added to the mixture. Carbonization disease can be suppressed by adding two or more of butyl acid, sodium peracetate, isopropyl thiocyanate, etc., and urea helps to increase the permeability of carbon dioxide gas into the outer skin when carbon dioxide gas is generated within the fruit. The addition of helps to suppress spoilage and lower the respiration rate, and in particular suppresses changes in internal sugar content. This change in sugar content in mangoes goes from 15 degrees Celsius to 15 degrees Fahrenheit at room temperature 28 degrees Celsius in 10 days.
The temperature was 5.5 degrees, and the temperature of the untreated sample was 16 to 18 degrees.

Under the same conditions, the sugar content of king melon changes from 11 degrees to 11.5 degrees, but when untreated, it changes to 13.
It was 5 degrees.

For those not treated with organic acid, some ruptured due to internal fermentation. This is thought to be due to the abnormal generation of carbon dioxide gas, but there was no such concern with the products treated with this method, and the polystyrene film packaging had an extremely good aroma and maintained freshness.

Also, when glycol was added, the evaporation of water was suppressed and the radish was cooked. By treating the sticky spots on the back side of outside figs, shiitake mushrooms, pine mushrooms, pine mushrooms, etc. in the same way, freshness can be maintained. No change was observed,
The effect is significant.

As mentioned above, the features of this invention are that, in maintaining the freshness of vegetables and fruits, it suppresses the abnormal generation of internal carbon dioxide gas during wax treatment of fruits, and disperses the cause of carbonization disease into polymers. It is suppressed by alleviating the irritation of chemicals, and by adding antifungal agents, preservatives, and bactericides.In addition, the evaporation of moisture is prevented by forming a film with synthetic resins and Sierra Tsuk emulsion. and jelly-like freshness retention, and the combined use of deolite paper, activated carbon paper, 2NaCO4 (ClO2) paper, and polystyrene film wrapping to prevent changes in sugar content, and the combined use of ionized water to maintain freshness. Since the product can be retained for a long time, it is useful for improving quality control in distribution channels where refrigerated transportation is conventionally difficult, and has the effect of reducing waste loss due to spoilage by 5 to 20%.

[Brief explanation of the drawing]

Fig. 1 is a process diagram of the freshness-preserving processing of fruits and vegetables according to the present invention. Fig. 2 is a diagonal side view of lettuce, Fig. 3 is a diagonal side view of lettuce with exterior packaging, and Fig. 4 is a side view of mango. Figure 5 is a side view of a mango with its exterior, Figure 6 is a side view of a melon, Figure 7 is a side view of corn, Figure 8 is a side view of a grape, and Figure 9 is a side view of a potato. A side view, FIG. 10 is a front view of the container containing the jelly-like freshness preserving agent, FIG. 11 is a side view thereof, FIG. 12 is a tangerine characteristic of moisture change,
The figure shows the density change characteristics of the skin treatment of Sierra Tsukku emulsion, No. 14.
The figure shows the change characteristics of carbon dioxide gas due to skin treatment. Patent applicant Yuji Tanaka

Claims (1)

[Claims] As described below, polyvinyl alcohol carrageenan seaweed agar polyacrylic acid isagol polyethylene roux acid resin latex CM is applied to the roots and epidermis of fresh vegetables and fruits. C. C. M. S. Salts such as water alcohol, aldehyde, organic acid liponucleic acid amino acid, mineral, acid, urea amine alkali salt calcium magnesium etc. are added to high viscosity polymer resins such as methyl cellulose starch urea melamine formalin resin and hydrated carbon materials to form an interface. Add an activator such as ionized water, heat and dissolve, and then screw a plastic sponge brush onto the head of the jelly-like mixture of dehydroacetate, gluconate, butyl isobenzoate, and thiabendazole, a bactericidal and antifungal agent. Fresh vegetables are placed in a container and coated with the brush surface, and then a thin layer of Cerax is applied to the surface, and an anti-mold disinfectant is added to the surface to prevent moisture from evaporating. and how to keep fruits fresh.