JPS60217858A - Two-staged vacuum ca storage of fruit and vegetable - Google Patents

Abstract

PURPOSE:A gas adjusted in its composition is rapidly introduced into the storage chamber which includes fruits or vegatables and is reduced in pressure to a prescribed level so that the pressure is controlled in two stages to prevent the stores from deteriorating in initial quality and permit great prolongation of shelf life. CONSTITUTION:The storage chamber including fruits or vegetables is reduced in pressure to 1.3X10<2>-1.3X10<3>Pa for more than 1 min, then a gas of N2 or a mixture thereof with less than 20% of CO2 is introduced to raise the pressure at a time to 6.7X10<3>-9.3X10<4>Pa, then the chamber is cooled down to an appropriate temperature in a short time, then subjected to the vacuum CA storage process. Thus, the pressure is controlled in two stages to enable the adjusted gas to penetrate in the surface and subsurface cells of the stores and prevent the initial quality deterioration.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a two-stage vacuum OA storage method for fruit candies.

[Technical background of the invention and its problems]

Water Applicants have previously announced that O
We have developed a vacuum OA storage method that incorporates atmospheric control using the A storage method into reduced pressure storage (Patent Application No. 77-Z). However, with this conventional vacuum OA storage method, it takes time to lower the temperature of the stored items to the appropriate temperature after harvesting.
The drawback is that quality deterioration progresses before the temperature drops to an appropriate level. In addition, when measuring the OA effect by drastically reducing the amount of ventilation after storage and using the carbon dioxide gas released from the stored material to raise the carbon dioxide concentration in the storage room, it takes time to reach that concentration. Significant quality deterioration. Furthermore, if a method is used in which the amount of carbon dioxide gas is forcibly placed in a storage chamber that has been depressurized from the outside, the OA effect can be exerted quickly because the carbon dioxide gas enters the inside of the cells of the stored material. It has the disadvantage of significant quality deterioration.

[Summary of the invention]

In order to solve the above-mentioned drawbacks of the prior art, the present invention cools the stored material as quickly as possible after harvesting to a desired appropriate temperature, and quickly penetrates the conditioning gas near the surface of the stored material and inside the cells. A two-stage vacuum OA storage method is provided in which the pressure is controlled in two stages to achieve this.

Therefore, according to the invention, the harvested fruit canes to be stored are placed in a storage chamber, and the pressure in the storage chamber is adjusted to i, 3x to
n~/, J 6.7 x 10”~, j
A two-stage vacuum OA storage method for fruit candies is provided, which is characterized in that the pressure is 10'Pa.

[Embodiments of the invention]

In one embodiment of the two-stage vacuum OA storage method for fruits and vegetables of the present invention, the process is as follows.

After harvesting, the storage of fruit and candied vegetables is placed in a storage chamber whose interior is cooled to a desired low temperature, and the storage chamber includes i,
i X to2~i, reduce the pressure to 3x toa Pa,
Maintain this state for at least 1 minute. In this case, the pressure and the reduced pressure state maintenance time can be appropriately set depending on the type of article to be stored.

After the treatment for a certain period of time, nitrogen gas or a mixed gas of Fi nitrogen gas and carbon dioxide gas is introduced into the storage chamber in order to raise the pressure inside the storage chamber at once to t, 7xios to j X 10' Pa. When using a gas mixture, the proportion of carbon dioxide can be up to -20% and can be determined depending on the type of goods to be stored. It may then be processed according to conventional vacuum OA storage methods (eg, the method described in Japanese Patent Application No. 12772).

[Action of the invention]

In the present invention, /, J X /, 12 to i, 3X
With the vacuum treatment of TOS 13a, post-harvest storage is
It is possible to cool down to an appropriate temperature in an extremely short time compared to the conventional method, and therefore there is almost no initial quality deterioration compared to the conventional method.

Further, due to the rapid pressure increase by the regulating gas from the reduced pressure state, the regulating gas quickly enters near the surface of the stored material and inside the cells, and as a result, the OA infancy can be fully exerted in a shorter time than in the conventional case.

〔Effect of the invention〕

As explained above, according to the method of the present invention, initial deterioration in quality can be centrally prevented by quickly cooling stored materials to the desired temperature through initial depressurization treatment, and Due to the sudden increase in pressure from the depressurized state due to the gas, the adjustment gas quickly penetrates near the surface of the stored material and into the tissue, resulting in a sufficient OA effect and effectively suppressing quality deterioration during storage. I can do it. As a result, the life of the shell 7 can be significantly extended compared to when stored using conventional methods.

Claims (1)

[Claims] Put the harvested fruits and vegetables to be stored into the storage chamber, and set the pressure inside the storage chamber to 8 JX/)2~/, 3 X 10"Pa.
The pressure inside the storage chamber is reduced to 6.7 at once by introducing nitrogen gas or a mixed gas of nitrogen gas and carbon dioxide gas into the storage chamber.
A two-stage vacuum OA storage method for fruits and vegetables, characterized in that the pressure is 3 x 10' Pa.