JPS6163240A - Freshness preservative - Google Patents

Abstract

PURPOSE:The titled preservative oxidizing and removing rapidly ethylene evolved from vegetables and fruits, keeping ethylene removing effect for a long period, preventing yellowing, softening, etc. of vegetables and fruits, comprising a carrier, a peroxside, an oxidation promoter, and an oxidation retarding auxiliary. CONSTITUTION:(A) A carrier is blended with (B) a peroxide (e.g., potassium permanganate, etc.), (C) an oxidation promoter, and (D) an oxidation retarding auxiliary, preferably wax, to give the aimed preservative. The surface of the component C is preferably covered with the component D, and, for example, lactic acid, etc., whose surface is coated with carnauba wax is preferably used.

Description

[Detailed description of the invention]! Field of Application of Rakudo The present invention relates to a fresh Kffl retaining agent. INDUSTRIAL APPLICATION This invention is useful for the purpose of maintaining fresh IyL of fruits, vegetables, and flowers after harvesting.

Conventional technology Fresh fruits, vegetables, flowers, etc. (hereinafter simply referred to as fruits and vegetables)! Storage has traditionally been mainly low mountain storage, CALF? Storehouse (Contr
(atmosphere storage)
It is carried out by etc. However, in recent years, fruit and vegetable am
As the number increases, it becomes 11! The amount is also increasing, and it is becoming impossible to cope with it using conventional storage facilities alone. or,
As consumer demand for freshness of fruits and vegetables is increasing, measures to maintain the freshness of fruits and vegetables, especially those with poor shelf life, have become an extremely important issue.

As is well known, fruits and vegetables constantly respire and evaporate water even after they are harvested, and the gases such as ethylene that are generated during this process act on the fruits and vegetables as ripening hormones, promoting their ripening, and causing the fruits and vegetables to ripen. It causes phenomena such as yellowing, softening, and rotting.

In addition, as maturation progresses, flymactellits (
An increase in respiration occurs, termed CIimacter [c). This increase in respiration is known to occur with the generation of ethylene, and is largely involved in the ripening phenomenon of fruits and vegetables. In other words, as fruits and vegetables ripen, they increase their respiration and generate ethylene, and if the produced ethylene acts directly on the fruits and vegetables, it will accelerate the aging of the fruits and vegetables.

Various techniques have been proposed to maintain the freshness of fruits and vegetables by removing gases such as ethylene generated during such processes. For example, a method in which ethylene is adsorbed with an absorbent containing artificial zeolite or bentonite as a main component (Japanese Patent Publication No. 1150, 1977), ethylene is oxidized using an oxidizing agent to inactivate C, and this is used as a carrier. How to carry it (
JP-A-54-117060, JP-A-56-88752
@) etc. have been proposed.

However, the former method simply stages ethylene and cannot completely remove ethylene. 2! I can't say it's a good enough result. The method for the back neck is
Freshness preservation 1 is very important, as the oxidation of ethyle 7 is slow in the initial stage, and the effect does not last long when stored for a long time, so it is difficult to say that the freshness preservation effect is good. Crawl.

- The present inventor has invented a freshness-preserving agent that can quickly oxidize and remove ethylene generated in the initial stage of the freshness-preserving effect of R fruits, and has already filed a patent application for this (Patent Application No. 58).
-226568).

Structure of the Invention In view of the current situation, the present inventor continued his research and found a composition that has the effect of maintaining the freshness of W fruits for a long period of time, thereby completing the present invention.

The present invention relates to a freshness-preserving agent characterized by comprising a carrier, a peroxide, an oxidation promoter, and an oxidation retarding aid.

The freshness-preserving agent of the present invention can quickly oxidize and remove ethylene in the initial stage generated from fruits and vegetables under various conditions such as storage, distribution, and preservation of fruits and vegetables after harvest, and also during long-term storage. In addition, by maintaining the effect of oxidizing and removing ethylene generated by the cryactyl phenomenon, etc., it is effective in keeping fruits and vegetables fresh for a long period of time.

The carrier used in the present invention is a known freshness preserving agent lζ
It may be the same as those used as adsorbents or carriers, and examples thereof include activated carbon, zeolite, bentonite, clay, silicic acid, calcium silicate, activated alumina, calcium carbonate, slaked lime, and calcium phosphate apatite.

The peroxide used in the present invention is solid at room temperature, and is similar to those commonly used in known freshness-preserving agents. For example, calcium peroxide, barium peroxide,
Sodium peroxide, zinc peroxide, potassium permanganate, sodium permanganate, sodium dichromate, potassium pentachromate, potassium bromate, sodium bromate, etc. are used. Considering that fruits and vegetables, which are foods, are to be used, calcium peroxide, sodium peroxide, etc. are more preferable.

The oxidation promoter used in the present invention is a solid organic acid having 2 to 20 carbon atoms, and specific examples include those having the following functional groups.

(b) Carboxylic acid, palmitic acid, stearic acid, etc.: fatty acids; lactic acid,
Oxyacids such as malic acid and citric acid; amino acids such as leucine, methionine, and glutamic acid; oxalic acid, malonic acid,
Seven a acids such as succinic acid, AnQ carboxylic acid, sorbic acid, protonic acid, maleic acid, etc.

((2) Organic acids that combine sulfonic acid groups: ethanesulfonic acid, benzenesulfonic acid, etc.)

The oxidation retarding aid used in the present invention serves as an aid for sustaining the action of oxidizing ethylene for a long period of time. Specifically, vegetable waxes such as carnauba wax and candelilla wax, beeswax, animal waxes such as whale wax,
Examples include mineral waxes such as Shichinotanorohiro, paraffin waxes, stone/Lll thread waxes such as microcrystalline waxes, and synthetic waxes such as carbo waxes and polyethylene waxes.

In the second aspect of the present invention, the ratio of peroxide to carrier is not particularly limited, and can be used in a wide range of ratios, for example, 10 to 900 MW parts per lit@100ffi foot part.

In the present invention, 0.0 parts of oxidation promoter is usually added to 100 parts of peroxide. O1 to 300 parts by weight, preferably about 0,000 to 2503 parts by weight, is used. When the oxidation promoter is less than 0.01ffi, the ethylene oxidation rate in the initial stage of fruit and vegetable freshness preservation treatment is low;
When the amount exceeds 00 rLg part, no improvement in the ethylene oxidation rate is recognized.

In addition, the convenient use of oxidation slow-acting aids is peroxide @ 100% and 0.0% peroxide. It is about O1 to 30 Arashi Sumaya, preferably about 0.1 to 25, and about 0.1 to 25 straight. Oxidation delay aid is 0. OL! ! Below mi, when fruits and vegetables are stored for a long time, ethylene acid (?) becomes insufficient, and 3
If the amount exceeds 0, the effect of oxidizing ethylene in the initial stage of storage is adversely affected, and the oxidation removal ability becomes insufficient.

The freshness preserving agent of the present invention is used by mixing the active ingredients described above. In addition, the surface of the oxidation promoter particles is coated with an oxidation retardant aid (this makes it possible to maintain the freshness retention effect for an even longer period of time).

The freshness preserving agent of the present invention can be used in any form such as a molded body such as a granule or a tablet, or a powder. Moreover, the freshness-preserving agent of the present invention can be used by enclosing the various forms described above in an air-permeable bag-like packaging material. If the freshness-preserving agent is used in this manner, the freshness-preserving agent will not come into direct contact with fruits and vegetables, and the freshness-preserving agent can be easily recovered. The packaging material must be breathable to the extent that it does not inhibit the effect of oxidizing ethylene, and for example, Japanese paper or Japanese paper laminated with perforated polyethylene can be used. Effects of the Invention The freshness preserving agent of the present invention , which rapidly oxidizes and removes ethylene, which acts as a ripening hormone for fruits and vegetables, and maintains its oxidative removal effect over a long period of time. Therefore, by using the freshness preserving agent of the present invention,
Fruits and vegetables can maintain their freshness for a long period of time without yellowing, softening, rotting, or other phenomena.

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples.

Example 1 Potassium permanganate 100%, lactic acid 10%
The freshness of kiwifruit produced in Fukuoka Prefecture was maintained by the following method using the freshness-preserving agent of the present invention, which consists of a uniform powder mixture of surface-treated lactic acid coated with two layers of carnabar wax on tR and a homogeneous powder mixture of activated alumina 500 power source. We investigated the effects.

After 4ij [later 5Ky of kiwi fruit (product F11: Hayward) was sealed in a polyethylene bag (thickness 0.03mm) with 10y of the above freshness preservation agent, it was stored for 5 months at the storage temperature shown in Table 1. did. The hardness, sugar content, acid content of kiwifruit, and ethylene concentration in two polyethylene bags are shown in Table 2.

Table 1 Comparative Example 1 Using the same homogeneous powder formulation as in Example 1 except that lactic acid 10f ['M] was used instead of surface-treated lactic acid, Example 1 and 1ift 470) Fresh Box Flavor I did a retention test.

The results are shown in Table 2.

Comparative Example 2 Kiwifruit alone was hermetically sealed in a polyethylene bag and stored for 5 months at the storage temperature shown in Table 1.

The results are shown in Table 2.

Table 2) 1) Measured with a universal hardness meter 2) Measured with a refractometer 3) Measured citric acid sensitivity Example 2 Calcium peroxide 100%, stearic acid 3OfI
M part, paraffin hook 310 heavy weight and zeolite 2
Using the freshness preserving agent of the present invention consisting of a homogeneous powder mixture of 00 Jushabu, the freshness preservation effect of Sudachi grown in Tokushima Prefecture was investigated.

200 y of sudachi (greenness 100%) immediately after harvesting W1 was placed in a polyethylene bag (thickness: 0.1 y) along with 10 y of the above-mentioned freshness preservation agent.
04mm) and then sealed at an average temperature of 13c and 20°C.
Stored for a month. Table 3 shows the green color retention rate and pericarp tension of Sudachi.

Comparative Example 3 The same uniform powder mixture as in Example 3 was used to achieve the same freshness retention effect as in Example 2, except that paraffin wax was not used. The result is 8 as shown in No. 3-Jl.

Comparative Example 4 Only Sudachi was hermetically sealed in a polyethylene bag, and the average temperature was 2.
It was stored at 0°C for 4 months. The results are shown in Table 3.

Table 3 Example 3 Surface treatment in which 100 parts of sodium peroxide and 20 parts of citric acid were coated with 5 parts of polyethylene wax. Homogeneous powder mixture of citric acid and activated alumina (4 L) OQ@@ Using the freshness preserving agent of the present invention consisting of
We investigated the effect of Okayama Communist Party grapes on maintaining freshness.

2Ky of grapes (item 811 = Pione) immediately after harvesting were placed in a polyethylene bag (thickness 0.5mm) along with the above-mentioned freshness preservation agent 202.
05 mm) and then stored at a temperature of 5° C. for 3 months. Table 4 shows the hue, rot, and taste of the grape skin and the ethylene aklf in the polyethylene bag.

Comparative Example 5 Surface treatment The same homogeneous powder mixture as in Example 3 was used, except that 20 parts of citric acid was used instead of citric acid, and the same fresh F! A retention test was conducted. The results are shown in Table 4.

Comparative Example 6 Only grapes were hermetically sealed in a polyethylene bag and kept at a temperature of f! ! t
Stored at 5°C for 3 months. The results are shown in Table 4.
It is.

Table 4

Claims (3)

[Claims] (1) A freshness-preserving agent characterized by comprising a carrier, a peroxide, an oxidation promoter, and an oxidation retarding aid. (2) The freshness-preserving agent according to claim 1, wherein the oxidation-retarding aid is a wax. (3) The freshness-preserving agent according to claim 1, wherein the surface of the oxidation promoter is coated with an oxidation delay aid.