JPS62171641A - Plant freshness retaining agent for vegetable or flowering plant - Google Patents
Plant freshness retaining agent for vegetable or flowering plantInfo
- Publication number
- JPS62171641A JPS62171641A JP61013421A JP1342186A JPS62171641A JP S62171641 A JPS62171641 A JP S62171641A JP 61013421 A JP61013421 A JP 61013421A JP 1342186 A JP1342186 A JP 1342186A JP S62171641 A JPS62171641 A JP S62171641A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- vegetables
- plant
- storage
- flowers
- 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.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 19
- 241000218922 Magnoliophyta Species 0.000 title abstract 3
- 241000196324 Embryophyta Species 0.000 title description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930003799 tocopherol Natural products 0.000 claims abstract description 10
- 235000010384 tocopherol Nutrition 0.000 claims abstract description 10
- 239000011732 tocopherol Substances 0.000 claims abstract description 10
- 229960001295 tocopherol Drugs 0.000 claims abstract description 10
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 8
- 239000000787 lecithin Substances 0.000 claims abstract description 8
- 229940067606 lecithin Drugs 0.000 claims abstract description 8
- 235000010445 lecithin Nutrition 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 3
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 3
- 239000003755 preservative agent Substances 0.000 claims description 12
- 241000195628 Chlorophyta Species 0.000 claims description 7
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 240000009108 Chlorella vulgaris Species 0.000 abstract description 5
- 235000007089 Chlorella vulgaris Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 9
- 241000195659 Neodesmus pupukensis Species 0.000 description 6
- 241000208822 Lactuca Species 0.000 description 5
- 235000003228 Lactuca sativa Nutrition 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011197 perejil Nutrition 0.000 description 4
- 235000004789 Rosa xanthina Nutrition 0.000 description 3
- 241000109329 Rosa xanthina Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- GZIFEOYASATJEH-VHFRWLAGSA-N δ-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-VHFRWLAGSA-N 0.000 description 2
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- GZIFEOYASATJEH-UHFFFAOYSA-N D-delta tocopherol Natural products OC1=CC(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-UHFFFAOYSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000010389 delta-tocopherol Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 239000002446 δ-tocopherol Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【発明の詳細な説明】
（ａｌ産業上の利用分野
本発明は、キュウリ、レタス、キャベツ、パセリ、バラ
などの蔬菜、花卉類の鮮度を長期間にわたり保持させる
蔬菜・花卉用植物鮮度保持剤に係るものである。DETAILED DESCRIPTION OF THE INVENTION (AL Industrial Field of Application) The present invention is directed to a plant freshness-preserving agent for vegetables and flowers that maintains the freshness of vegetables and flowers such as cucumbers, lettuce, cabbage, parsley, and roses for a long period of time. This is related.
（ｂ）従来の技術
蔬菜頻の貯蔵法として冷蔵貯蔵がある。これは、農産物
を収穫後一般的には０±１℃の温度で保持するものであ
り、これにより、農産物の代謝活性は著しく抑制され、
貯蔵時における養分の消耗を少なくするため、品質保持
には最適である。(b) Conventional technology Refrigerated storage is a method for storing vegetables. This is to maintain agricultural products at a temperature of generally 0±1℃ after harvesting, which significantly suppresses the metabolic activity of agricultural products.
It is ideal for maintaining quality as it reduces the consumption of nutrients during storage.
（Ｃ）発明が解決しようとする問題点
しかしその反面、同一種類の農産物でも品種が異なると
冷蔵貯蔵による成績も同一でなく、又同一品種でも産地
の気象、土壌、肥培管理、植物病理学的条件、収穫の時
期、熟度、取り扱い方などによっても成績に差が生じて
来るという問題点があった。一方、特に起源が熱帯性ま
たは亜熱帯性の農産物で顕著であるが、ある限界以下の
温度にある期間おかれると生理的障害いわゆる低温障害
を発生するため、その貯蔵管理を適切に行なわなければ
ならない手間がある。(C) Problems to be solved by the invention However, on the other hand, different varieties of agricultural products of the same type will not have the same performance when stored under refrigeration, and even if the same variety is produced, the climate, soil, fertilization management, and plant pathology of the production area will vary. There has been a problem in that results can vary depending on conditions, harvest time, ripeness, handling method, etc. On the other hand, this is especially noticeable with agricultural products that originate from tropical or subtropical regions, but if they are kept at temperatures below a certain limit for a certain period of time, physiological disorders, so-called low-temperature disorders, occur, so they must be stored and managed appropriately. It takes time.
さらに、適切な条件管理下のもとて冷蔵貯蔵をを行って
も、農産物（特に蔬菜類）自体の呼吸作用により体外に
水分が逃げてしまい、植物体の萎凋等を引き起こし新鮮
な外観を損じるという問題点がある。Furthermore, even when stored under appropriate conditions and refrigerated, moisture escapes from the body due to the respiration of agricultural products (especially vegetables), causing the plants to wilt and lose their fresh appearance. There is a problem.
これを解決する手段として、貯蔵環境を高湿度に保つ方
法がとられている。しかし反面、高湿度下では微生物の
増殖を促すために、その湿度管理はかなり面倒である。As a means to solve this problem, a method of keeping the storage environment at high humidity has been adopted. On the other hand, however, high humidity conditions encourage the growth of microorganisms, making humidity control quite troublesome.
しかも蔬菜類は、９０％以上の湿度が要求されるため、
包装などに特に考慮を払う必要がある。Moreover, vegetables require a humidity of over 90%,
Particular consideration should be given to packaging, etc.
一方、花卉類は、切花にして売られる場合に、落花時期
を遅らせることが強く要請されて、そのための手段もい
くつか試みられているが、満足すべき効果をもつものは
知られていない。On the other hand, when flowers are sold as cut flowers, there is a strong demand for delaying the flower drop period, and although several methods have been tried for this purpose, none are known to have a satisfactory effect.
本発明の目的は、蔬菜の場合は低温貯蔵時の温度管理お
よび湿度管理をさほど厳密に行わなくても、また花卉の
場合は貯蔵方法を特に配慮しなくても、従来行われてい
た低温貯蔵などによるものと比べて長期間にわたり鮮度
を保持できる蔬菜・花卉用植物鮮度保持剤を提供するこ
とにある。The purpose of the present invention is to eliminate the need for strict temperature and humidity control in the case of vegetables, and without the need to pay particular attention to the storage method in the case of flowers. It is an object of the present invention to provide a plant freshness-preserving agent for vegetables and flowers that can maintain freshness for a longer period of time compared to those obtained by the above-mentioned methods.
（ｄ＞問題点を解決するための手段
本発明者らは鋭意検討の結果、単細胞緑藻類の熱水抽出
物を、保存すべき蔬菜・花卉類に散布又は塗布すると、
上記の目的が達成されることを見い出した。(d> Means for Solving the Problems As a result of intensive studies, the present inventors found that when a hot water extract of unicellular green algae is sprayed or applied to vegetables and flowers to be preserved,
It has been found that the above objectives are achieved.
本発明はかかる知見に基づいて完成されたもので、単細
胞緑藻類の熱水抽出物を含んでなる蔬菜・花卉用植物鮮
度保持剤である。The present invention was completed based on this knowledge, and is a plant freshness-preserving agent for vegetables and flowers containing a hot water extract of unicellular green algae.
本発明における単細胞緑藻類とは、海水、淡水いずれに
生育するものでも良く、特に種を限定するものではない
が、例えばクロレラ・ブルガリス（Ｃｈｌｏｒｅｌｌａ
ｖｕｌｇａｒｉｓ） ＋ クロレラ・ミーユティシマ
（Ｃｈｌｏｒｅｌｌａ ｍｉｎｕｔｉｓｓｉｍａ ）な
どがある。これらの菌体をスプレードライなどの手段に
より乾燥させたものを熱水（３０〜９０℃）を用いて抽
出を行い、その後遠心分離などの手段により単細胞緑藻
類の熱水抽出液を得る。The unicellular green algae in the present invention may be those that grow in either seawater or freshwater, and are not particularly limited to species, but include, for example, Chlorella vulgaris (Chlorella vulgaris).
vulgaris) + Chlorella minutissima. These bacterial cells are dried by means such as spray drying, extracted using hot water (30 to 90°C), and then a hot water extract of unicellular green algae is obtained by means such as centrifugation.
本発明では、またこの熱水抽出液をトコフェロール、レ
シチンと併用すると、鮮度保持効果がさらに向上する。In the present invention, when this hot water extract is used in combination with tocopherol and lecithin, the freshness retaining effect is further improved.
トコフェロール、レシチンは特に限定するものではない
が、例えばトコフェロールはα、β、γ、δの単品又は
混合物、レシチンはフォスファチジルコリン、フォスフ
ァチジルエタノールアミン、フォスファチジルイノシト
ール。Tocopherol and lecithin are not particularly limited, but for example, tocopherol may be α, β, γ, or δ singly or as a mixture, and lecithin may be phosphatidylcholine, phosphatidylethanolamine, or phosphatidylinositol.
フォスファチジルグリセリド、フオスファチジン酸の単
品又は混合物などがある。Examples include phosphatidylglyceride and phosphatidic acid alone or as a mixture.
これらを熱水抽出物と併用するに当り、分散し易くする
ために、デキストリンなどの水溶性糖類又は／および乳
化剤の水溶液とトコフェロール又は／およびレシチンを
懸たく乳化させた後、スプレードライ等の手段を用いて
、乾燥したものを用いるのが好ましい。熱水抽出液とト
コフェロールなどとの使用割合は５０：５０程度が適当
である。When using these in combination with a hot water extract, in order to facilitate dispersion, an aqueous solution of a water-soluble saccharide such as dextrin or/and an emulsifier is thoroughly emulsified with tocopherol or/and lecithin, and then a method such as spray drying is performed. It is preferable to use a dried one. The appropriate ratio of the hot water extract to tocopherol etc. is about 50:50.
本発明の鮮度保持剤は、これをキュウリ、レタス、キャ
ベツ、パセリ、バラなどの蔬菜・花卉に散布又はどぶ清
けなどにより塗布して用いるものであり、次いで貯蔵を
行う。The freshness-preserving agent of the present invention is used by applying it to vegetables and flowers such as cucumbers, lettuce, cabbage, parsley, and roses by spraying or draining, and then storing it.
この際、トコフェロール又は／およびレシチンを併用添
加する場合は、単細胞緑藻類の熱水抽出物に対し、懸だ
く溶解せしめて利用する。At this time, when tocopherol and/or lecithin are added together, they are thoroughly dissolved in the hot water extract of unicellular green algae.
（ｅ）実施例
実施例１
採取したレタス、パセリをクロレラ・ミニュティシマ（
Ｃｈｌｏｒｅｌｌａ ｍｉｎｕｔｉｓｓｉｍａ ）から
抽出した熱水抽出物にどぶ漬けし、よく水切りした後に
貯蔵テストに供した。貯蔵に際して１〜５℃の温度範囲
に設定し、湿度は７０〜９０％の間に保った。(e) Examples Example 1 The collected lettuce and parsley were mixed with Chlorella minutissima (
They were soaked in a hot water extract extracted from Chlorella minutissima), thoroughly drained, and then subjected to a storage test. During storage, the temperature was set at 1 to 5°C, and the humidity was maintained at between 70 and 90%.
比較例１として本発明の鮮度保持剤を用いずに他は同じ
条件で貯蔵を行った。As Comparative Example 1, storage was carried out under the same conditions without using the freshness preserving agent of the present invention.
また比較例２として、従来の厳密な低温貯蔵法、即ち本
発明の鮮度保持剤を用いず、貯蔵温度０〜１℃、湿度８
８〜９２％の条件での貯蔵法を実施した。In addition, as Comparative Example 2, a conventional strict low-temperature storage method was used, that is, without using the freshness preserving agent of the present invention, the storage temperature was 0 to 1°C, and the humidity was 8°C.
A storage method was carried out under conditions of 8-92%.
結果を表−１に示す。The results are shown in Table-1.
表−１において鮮度は、萎凋が始まるまでの期間、色調
は褐変が始まるまでの期間を夫々あられす。In Table 1, freshness refers to the period until the beginning of wilting, and color tone refers to the period until the beginning of browning.
表−１
上表に示す如く、比較例２のような貯蔵温度および湿度
を厳密に管理したものに比べて、これらの条件がゆるや
かであっても、本発明の鮮度保持剤を用いたものは、も
っと長期間にわたって鮮度および色調を保持する。比較
例１のように鮮度保持剤を用いなければ、このようなゆ
るやかな条件では貯蔵成績は極めて悪い。Table 1 As shown in the table above, compared to Comparative Example 2 where the storage temperature and humidity were strictly controlled, the products using the freshness preserving agent of the present invention were , retains freshness and color for a longer period of time. Unless a freshness preserving agent is used as in Comparative Example 1, the storage performance will be extremely poor under such mild conditions.
実施例２
採取したレタス、パセリをクロレラ・ミニュティシマ（
Ｃｈｌｏｒｅｌｌａ ｍｉｎｕｔｉｓｓｉｍａ ）から
抽出した熱水抽出物とデキストリンでコーティングした
トコフェロール（α、β、γ、δ−トコフェロール混合
物）とを懸だくさせた溶液にどぶ漬けし、よく水切りし
た後に、貯蔵テストに供した。貯蔵に際して１〜５℃の
温度範囲に設定し、湿度は７０〜９０％の間に保った。Example 2 Harvested lettuce and parsley were grown with Chlorella minutissima (
Chlorella minutissima) and tocopherol coated with dextrin (α, β, γ, δ-tocopherol mixture) were soaked in a solution, and after being thoroughly drained, they were subjected to a storage test. . During storage, the temperature was set at 1 to 5°C, and the humidity was maintained at between 70 and 90%.
評価法は実施例１に準じ、結果は表−２に示した。The evaluation method was based on Example 1, and the results are shown in Table-2.
表−２
実施例３
採取したレタスを四つ切りにして、クロレラ・ブルガリ
ス（Ｃｈｌｏｒｅｌｌａ ｖｕｌｇａｒｉｓ）から抽出
した熱水抽出物にどぶ清けし、よく水切りした後、貯蔵
テストに供した。貯蔵評価に関しては、実施例１に準じ
、結果は表−３に示した。Table 2 Example 3 The collected lettuce was cut into quarters, soaked in hot water extract from Chlorella vulgaris, thoroughly drained, and then subjected to a storage test. Regarding the storage evaluation, the results were shown in Table 3 in accordance with Example 1.
表−３
実施例４
採取したバラに、クロレラ・ミニュテイシマ（Ｃｈｌｏ
ｒｅｌｌａ ｍｉｎｕｔｉｓｓｉｍａ ）から抽出した
熱水抽出物を散布し、貯蔵テストに供した。貯蔵に際し
て１５〜２０℃の温度範囲に設定し、湿度の調整は行な
わなかった。その結果、落花開始まで１０日であった。Table 3 Example 4 Chlorella minuteissima (Chloella) was added to the collected roses.
A hot water extract extracted from Rella minutissima) was sprayed and subjected to a storage test. During storage, the temperature was set at 15 to 20°C, and humidity was not adjusted. As a result, it took 10 days for the flowers to start falling.
これに対し、本発明の鮮度保持剤を用いないものは、７
日後に落花を開始した。On the other hand, those that do not use the freshness preserving agent of the present invention have 7
Flowers started falling a few days later.
（［１発明の効果 本発明の鮮度保持剤を用いると、貯蔵時の温度。([1 Effect of the invention When using the freshness preserving agent of the present invention, the temperature during storage.
湿度管理を、さほど厳密に行なわなくても、長期間にわ
たり、鮮度を保ち得る。従って本発明は蔬菜・花卉類を
貯蔵するために、極めて有効なものということができる
。Freshness can be maintained for a long period of time without strict humidity control. Therefore, the present invention can be said to be extremely effective for storing vegetables and flowers.
特許出願人 日清製油株式会社
手続補正書（自発）
昭和６４５硬３日
１、事件の表示
昭和６１年特許願第０１３４２１号
２、発明の名称
蔬菜・花卉用植物鮮度保持剤
３、補正をする者
事件との関係 特許出願人
住 所 東京都中央区新川−丁目２３番１号本件に
関する連絡は下記にお願いします。Patent Applicant Nisshin Oil Co., Ltd. Procedural Amendment (Voluntary) 1986-645 Hard 3rd 1, Case Description 1988 Patent Application No. 013421 2, Name of Invention Plant Freshness Keeping Agent for Vegetables and Flowers 3, Amendments made Relationship with the Patent Case Patent Applicant Address: 23-1 Shinkawa-chome, Chuo-ku, Tokyo For inquiries regarding this matter, please contact the address below.
郵便番号 ２２１
住 所 神奈川県横浜市神奈用区千若町１−３名
称 日清製油株式会社 研究所電 話 ０
４５ （４６ｉ）０１８１４、補正の対象
明細書の発明の詳細な説明の欄
５、補正の内容
明細書第４頁１２行「などがある。」の次に以下の文章
を挿入する。Postal code 221 Address 1-3 Chiwaka-cho, Kanayō-ku, Yokohama-shi, Kanagawa Prefecture
Name: Nisshin Oil Co., Ltd. Laboratory Phone: 0
45 (46i) 01814, Insert the following sentence next to "There are etc." in column 5 of the detailed description of the invention in the specification subject to amendment, page 4, line 12 of the specification of contents of the amendment.
「なお、海産クロレラの分類については、Ｎａｎｎｏｃ
−ｈｌｏｒｏｐｓｉｓ属に属する旨の発表もあるが、
（日本植物学会第５０回大会講演要旨集第１４３頁）現
在一般には、上記のようにクロレラ・ミニュティシマ、
クロレラ・ブルガリスなどと呼ばれているものがこれに
入る（Ｂｕｌｌｅｔｉｎ ｏｆ ｔｈｅ Ｊａｐａｎ
ｅｓｅＳｏｃｉｅｔｙ ｏｆ ５ｃｉｅｎｔｉｆｉｃ
Ｆｉｓｈｅｒｉｅｓ第４４巻第１０号１）０９〜１）１
４頁（１９７８年）、同第４５巻第７号８８３〜８８９
頁（１９７９年）、同第４５巻第８号９５５〜９５９頁
（１９７９年）、油化学第３１巻第２号７７〜９０頁（
１９８２））」``In addition, regarding the classification of marine chlorella, please refer to Nannoc.
-There is also an announcement that it belongs to the genus hloropsis,
(Page 143 of the Abstracts of the 50th Annual Conference of the Botanical Society of Japan) Currently, as mentioned above, Chlorella minutissima,
This includes things called Chlorella vulgaris (Bulletin of the Japan
eseSociety of 5cientific
Fisheries Vol. 44 No. 10 1) 09-1) 1
4 (1978), Vol. 45, No. 7, 883-889
(1979), Vol. 45, No. 8, pp. 955-959 (1979), Oil Chemistry, Vol. 31, No. 2, pp. 77-90 (1979),
1982))
Claims (4)
花卉用植物鮮度保持剤。(1) Vegetables containing a hydrothermal extract of unicellular green algae
A plant freshness-preserving agent for flowers.
第（１）項記載の蔬菜・花卉用植物鮮度保持剤。(2) The plant freshness-keeping agent for vegetables and flowers according to claim (1), wherein the unicellular green algae is chlorella.
特許請求の範囲第（１）項記載の蔬菜・花卉用植物鮮度
保持剤。(3) The plant freshness-keeping agent for vegetables and flowers according to claim (1), which uses tocopherol and/or lecithin in combination.
類又は／および乳化剤でコーティングしたものとして用
いる特許請求の範囲第（３）項記載の蔬菜・花卉用植物
鮮度保持剤。(4) The plant freshness-preserving agent for vegetables and flowers according to claim (3), which uses tocopherol or/and lecithin coated with water-soluble saccharide and/or emulsifier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61013421A JPS62171641A (en) | 1986-01-23 | 1986-01-23 | Plant freshness retaining agent for vegetable or flowering plant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61013421A JPS62171641A (en) | 1986-01-23 | 1986-01-23 | Plant freshness retaining agent for vegetable or flowering plant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62171641A true JPS62171641A (en) | 1987-07-28 |
Family
ID=11832665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61013421A Pending JPS62171641A (en) | 1986-01-23 | 1986-01-23 | Plant freshness retaining agent for vegetable or flowering plant |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62171641A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05194101A (en) * | 1992-01-23 | 1993-08-03 | Nippon Suisan Kaisha Ltd | Agent for retaining freshness of cut flower |
| EP1033077A1 (en) * | 1999-03-03 | 2000-09-06 | Xeda International | Method of treating fruit and vegetables |
-
1986
- 1986-01-23 JP JP61013421A patent/JPS62171641A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05194101A (en) * | 1992-01-23 | 1993-08-03 | Nippon Suisan Kaisha Ltd | Agent for retaining freshness of cut flower |
| EP1033077A1 (en) * | 1999-03-03 | 2000-09-06 | Xeda International | Method of treating fruit and vegetables |
| FR2790365A1 (en) * | 1999-03-03 | 2000-09-08 | Xeda International | PROCESS FOR THE TREATMENT OF FRUITS AND VEGETABLES USING TOCOPHEROLS AS ANTIOXIDANTS |
| US6403139B1 (en) | 1999-03-03 | 2002-06-11 | Xeda International | Process for treating fruit and vegetables using tocopherols as antioxidants |
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