JPS6248335A - Agent for keeping freshness of fruit and vegetable - Google Patents

Agent for keeping freshness of fruit and vegetable

Info

Publication number
JPS6248335A
JPS6248335A JP60186617A JP18661785A JPS6248335A JP S6248335 A JPS6248335 A JP S6248335A JP 60186617 A JP60186617 A JP 60186617A JP 18661785 A JP18661785 A JP 18661785A JP S6248335 A JPS6248335 A JP S6248335A
Authority
JP
Japan
Prior art keywords
vegetables
freshness
agent
fruits
ions
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
Application number
JP60186617A
Other languages
Japanese (ja)
Inventor
Kenichi Fujita
賢一 藤田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAITETSUKU KK
Original Assignee
HAITETSUKU KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HAITETSUKU KK filed Critical HAITETSUKU KK
Priority to JP60186617A priority Critical patent/JPS6248335A/en
Publication of JPS6248335A publication Critical patent/JPS6248335A/en
Pending legal-status Critical Current

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  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE:To provide a freshness-keeping agent composed of an aqueous solution containing metallic minerals such as Fe, Mn, Cu, Zn, Co Mo, B, etc., as main components and capable of keeping the freshness of vegetables and fruits for a long period. CONSTITUTION:A neutral or weakly alkaline (about 9pH) freshness-keeping agent for fruit and vegetable can be produced by dissolving (A) cations consisting of 0.4-0.7mg/l of Fe, 0.1-0.16mg/l of Mn, about 0.1mg/l of Cu, about 0.1mg/l of Zn, trace Co, Mo and B, and an alkali or alkaline earth metal (Na, K, Ca and Mg), (B) anions composed of 110-120mg/l of Cl ion, about 0.5wt% phosphate ion and sulfate ion and, if necessary, (C) a reducing agent such as L-ascorbic acid (sodium salt), nicotinamide, etc. in water. The agent is sprayed to vegetables or fruits, or the vegetables, etc., are immersed in the agent.

Description

【発明の詳細な説明】 本発明は摘み取られた野菜、果実に噴震あるいは浸漬す
ることで野菜、果実の鮮度を長期間保持する乙とができ
ろ果菜類鮮度保持剤に関する。
DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fruit and vegetable freshness-preserving agent that can maintain the freshness of vegetables and fruits for a long period of time by spraying or soaking the fruits and vegetables.

−aに、摘み取られた野菜、果実は自らの同化作用によ
って、体内の水分を呼吸する際に吐き出して生命を維持
するが、水分の補給が遮断されると経時的に萎縮して枯
死する。かかる野菜、果実の鮮度を保持するため、従来
はポリエチレンフィルム等の非通気性フィルムで包むか
、同材質の非通気性袋中に封入しているが、野菜、果実
の呼吸によって吐き出された水分がフィルムや袋内に充
満するため内部に細菌が繁殖すると共に加水分解酵素の
作用によって腐敗が進行する。このため、長くても2〜
3日程度の鮮度保持しができず、1週間以上の長期間の
鮮度保持ができないものであった。
-A. Vegetables and fruits that are picked maintain life by expelling water from the body during breathing due to their own assimilation, but if the supply of water is cut off, they will wither and wither over time. In order to maintain the freshness of such vegetables and fruits, conventionally they are wrapped in non-breathable film such as polyethylene film or sealed in non-breathable bags made of the same material. As the film or bag is filled with bacteria, bacteria proliferate inside and decomposition progresses due to the action of hydrolytic enzymes. For this reason, at most 2~
It was not possible to maintain freshness for about 3 days, and it was not possible to maintain freshness for a long period of one week or more.

本発明者は果菜類の生命維持に必須不可欠のミネラルを
水に溶解した溶液を果菜類に”QTX又1.f浸漬する
と、それぞれのミネラルの作用に応した代謝活動を行う
ことを発見し、この知見に基づいて、さらに鋭意研究し
た結果、本発明を完成したものである。すなわち、本発
明にまる果菜類鮮度保持剤は、鉄0.4−0.7mg 
/ l 、 7 :/ガン01ヘ016モリブデンおよ
びホウ素を1)aft、カチオンイオノおよびアニオン
イオンを水に溶解してなることを特撮とし、この溶液を
そのままが、又はさらに希釈して果菜類に噴震又は浸漬
して使用するものである。
The present inventor has discovered that when fruits and vegetables are immersed in a solution of minerals essential to the life support of fruits and vegetables dissolved in water, they undergo metabolic activities corresponding to the action of each mineral. Based on this knowledge, as a result of further intensive research, the present invention was completed.That is, the fruit and vegetable freshness preserving agent according to the present invention contains 0.4-0.7 mg of iron.
/l, 7:/Gun 01 to 016 Molybdenum and boron 1) aft, cation ion and anion ion are dissolved in water as a special effect, and this solution is sprayed on fruits and vegetables as it is or after further dilution. It is used by shaking or soaking.

以下、本発明をさらに具体的に説明する。The present invention will be explained in more detail below.

本発明の鮮度保持剤は鉄、マンガン、銅、亜鉛。The freshness preserving agent of the present invention is iron, manganese, copper, and zinc.

コバルト、モリブデン、ホウ素等の金属ミネラルを主体
とした溶液である。このミネラルの外に、さらに、バリ
ウム、ストロチウム、バナジウム。
It is a solution mainly containing metallic minerals such as cobalt, molybdenum, and boron. Besides this mineral, there is also barium, strotium, and vanadium.

ジルコニウム、ガリウム、ニッケル等の他の金属ミネラ
ルを微量溶解して、果菜類の種類、目的に応した配合割
合としてもよい。これらの金属ミネラルはいずれも水溶
性イオンの形態で水に溶解され、水中に均一に存在して
いる。鉄、銅、マンガン、i鉛、コバルト、モリブデン
、ニッケルはいずれも強い錯体形成能があり、蛋白質の
側鎖と錯体を形成して、配位原子団の酸素を果菜類の呼
吸用に供給する作用を行う。鉄は04〜07mg/l’
Other metal minerals such as zirconium, gallium, and nickel may be dissolved in trace amounts to adjust the blending ratio depending on the type of fruits and vegetables and purpose. All of these metal minerals are dissolved in water in the form of water-soluble ions and exist uniformly in water. Iron, copper, manganese, i-lead, cobalt, molybdenum, and nickel all have strong complex-forming ability, forming complexes with protein side chains and supplying oxygen from coordinating atomic groups to fruits and vegetables for respiration. perform an action. Iron is 04-07 mg/l'
.

好ましくは約0.5mg/j含有されており、主として
、葉緑素生成のための酸素を果菜類に送る媒体として作
用し、白化現象の進行が抑制される。
It is preferably contained in an amount of about 0.5 mg/j, and mainly acts as a medium for delivering oxygen to fruits and vegetables for chlorophyll production, thereby suppressing the progress of bleaching.

マンガンは0.1〜0.16mg / l 、好ましく
は0.13w+g/1前後含有され、鉄と同様な作用を
行う外に、果菜類中の酸化還元作用を促して蛋白合成を
行い、新陳代謝を助長する。従って、マンガンは果菜類
の熟成に有効であるが、過剰に含有すると早期に枯死す
る。銅および亜鉛はいずれも約0.1mg/l含有され
、銅は酵素の生成、蛋白質の同化作用を促し、亜鉛はホ
ルモン成育を促進させる。微量含有量の金属ミネラルの
内、モリブデンは硝酸塩窒素又は合成蛋白質の同化を促
し、コバルトはビタミン、ホルモン類の生成を促進させ
、ホウ素は栄養分、特にカルシウム、窒素、リン等の同
化作用を助長し、果菜類の発病を抑制する。従って、こ
れらの金属ミネラルを果菜類が吸収し易い水溶性イオン
の形態で水中に溶解されることで、水の吸収の際に、同
時に細胞内に吸収されて細胞内の代謝活動を促すと共に
、その触媒作用によって栄養素としてのホルモンを生成
して鮮度の保持が行われる。
Manganese is contained in an amount of 0.1 to 0.16mg/l, preferably around 0.13w+g/1, and in addition to acting in the same way as iron, manganese promotes redox action in fruits and vegetables, performs protein synthesis, and improves metabolism. encourage Therefore, manganese is effective in ripening fruits and vegetables, but if it is contained in excess, they will wither and die early. Both copper and zinc are contained in an amount of about 0.1 mg/l, and copper promotes enzyme production and protein anabolism, and zinc promotes hormone growth. Among trace amounts of metal minerals, molybdenum promotes the assimilation of nitrate nitrogen or synthetic proteins, cobalt promotes the production of vitamins and hormones, and boron promotes the assimilation of nutrients, especially calcium, nitrogen, and phosphorus. , suppresses the onset of diseases in fruits and vegetables. Therefore, by dissolving these metal minerals in water in the form of water-soluble ions that are easily absorbed by fruits and vegetables, they are absorbed into cells at the same time as they absorb water, promoting metabolic activity within cells. Its catalytic action produces hormones as nutrients and maintains freshness.

このような金属ミネラルの外に、本発明の鮮度保持剤に
はカチオンイオンおよびアニオンイオンが含有されてい
る。カチオンイオンとしてはナトリウム、カリウム、カ
ルシウム、マグネシウムのアルカリ金属イオンおよびア
ルカリ土類金属イオンが選択され、アニオンイオンとし
ては塩素イオン、硫酸イオンおよびリン酸イオンが選択
される。
In addition to such metallic minerals, the freshness preserving agent of the present invention contains cationic ions and anionic ions. As the cation ions, alkali metal ions and alkaline earth metal ions such as sodium, potassium, calcium, and magnesium are selected, and as the anion ions, chloride ions, sulfate ions, and phosphate ions are selected.

これらのイオンの含有によって、果菜類の細胞液は電気
的中性が保たれると共に、畑中で育成すると同様な環境
下とすることができる。ここで、塩素イオンの含有量は
110〜120mg/l、リン酸イオンの含有量は0.
5重量%前後が選択されろ。さらに、これらのイオンの
外に、還元剤としてL−アルコルビン酸又はこのナトリ
ウム塩、ニコチン酸アミドを含有してもよく、陰イオン
活性剤を添加してもよい。得られる鮮度保持剤の敵性は
中性かあるいは弱アルカリ性(pl(9前後)が良好で
ある。
By containing these ions, the cell fluid of fruits and vegetables can be kept electrically neutral and can be grown in an environment similar to that in the field. Here, the content of chloride ions is 110 to 120 mg/l, and the content of phosphate ions is 0.
Around 5% by weight should be selected. Furthermore, in addition to these ions, L-alcorbic acid or its sodium salt, or nicotinic acid amide may be contained as a reducing agent, and an anionic activator may be added. The freshness-preserving agent obtained is preferably neutral or weakly alkaline (pl (around 9)).

以上のような鮮度保持剤はそのままか、あるいは適宜、
水で希釈して摘み取られた果菜類に噴霧するか、洗浄(
αとして果菜類の洗浄に使用する。
The above freshness preserving agents can be used as is or as appropriate.
Spray picked fruits and vegetables diluted with water, or wash (
Used as α for washing fruits and vegetables.

これにより果菜類の表面に薄い液膜ができ、果菜類から
の水分の発散が防止されて萎縮が抑制されろ。又、各種
金属ミネラルおよびイオンによって刑の土質と同様な環
境が形成されるtコめ、鮮度を長期間保持することがで
きる。
This creates a thin liquid film on the surface of fruits and vegetables, which prevents moisture from escaping from the fruits and vegetables and suppresses their wilting. In addition, the various metal minerals and ions create an environment similar to that of fresh soil, allowing the product to maintain its freshness for a long period of time.

実施例1 チェリー、バナナおよびメロンを対照とし、これらに本
発明の鮮度保持剤を噴霧した。この場合、メロンは縦割
すして、その切り口に噴霧した。噴霧後、それぞれを室
’tlA (27〜30℃)および低温(10℃)下に
一定期間保存し、その変化を調へた。
Example 1 Cherry, banana and melon were used as controls and were sprayed with the freshness preserving agent of the present invention. In this case, the melon was cut lengthwise and the cut end was sprayed. After spraying, each was stored in a room (27-30°C) and at low temperature (10°C) for a certain period of time, and its changes were observed.

室ン品下に11日間保存したチェリーの果肉色は何らの
変化がなく、低温下に13日間保存したチェリーは摘果
時よりも糖度が高くなっていた。又、室温下に10日間
保存したバナナの皮包は何ら変化がなく、糖度が高くな
っていた。低温下に2日間保存したメロンは当初の糖度
(8度)よりも高く、17度となっていた。
There was no change in the flesh color of the cherries stored under room temperature for 11 days, and the sugar content of cherries stored under low temperature for 13 days was higher than at the time of thinning. In addition, banana peels stored at room temperature for 10 days showed no change and had a high sugar content. The melon, which had been stored at low temperatures for two days, had a sugar content of 17 degrees, higher than its original sugar content (8 degrees).

実施例2 人参、なす、トラ1−.キヤベツ、梅、キュウリを対照
とし、本発明の鮮度保持剤を噴霧して室温および冷温下
に一定期間、保存した。
Example 2 Carrot, eggplant, tiger 1-. As controls, cabbage, plums, and cucumbers were sprayed with the freshness-preserving agent of the present invention and stored at room temperature or cold for a certain period of time.

人参は室温下に10日間保存したが、味の変化はなく、
又、葉の切り口から新芽がでていた。なすは室温下に2
日間保存し、鮮度保持剤を噴霧しないままで同条件で保
存したなすと比べたところ、噴霧しないなすは全体が萎
縮し、ツヤもなく、退色したが、噴霧したなすは色、ツ
ヤの変化がなく、スライスした中味も良好であった。ト
マトは噴霧後、室温下に3日間すると、表面全体が赤く
なったが、硬く、果肉も完熟状態のものと同じく美味で
あった。キャベツは細切りして、全体に噴霧し、さらに
袋内に封入して冷温(10℃)下に7日間保存したとこ
ろ、切りロ、繊維質の感触は採取直後のものと同等であ
った。梅およびキュウリは噴霧後、室温に6日間保存し
たが、梅は完熟時の香りと同等な香りを発し、しかも果
肉も硬く、キュウリは表面の色の変化もなく、硬く、切
り口から充分な果汁が滲みだした。
Carrots were stored at room temperature for 10 days, but there was no change in taste.
New shoots were also sprouting from the cut ends of the leaves. Place the eggplant at room temperature 2
When compared with eggplants that were stored for several days and stored under the same conditions without being sprayed with a freshness-preserving agent, the whole eggplants were shriveled, lacked luster, and faded, but the eggplants that were sprayed had no change in color or gloss. The contents of the slices were also good. When the tomatoes were left at room temperature for three days after being sprayed, the entire surface turned red, but they remained firm and the flesh was as delicious as fully ripened tomatoes. When the cabbage was cut into thin strips, sprayed all over, and then sealed in a bag and stored at a cold temperature (10° C.) for 7 days, the texture of the cut fibers and fibers was the same as that of the cabbage immediately after harvesting. Plums and cucumbers were stored at room temperature for 6 days after being sprayed, and the plums emitted the same aroma as when fully ripe, and the flesh was hard. started to ooze out.

Claims (1)

【特許請求の範囲】[Claims] 鉄0.4〜0.7mg/l、マンガン0.1〜0.16
mg/l、銅及び亜鉛を約0.1mg/l、コバルト、
モリブデンおよびホウ素を微量、カチオンイオンおよび
アニオンイオンを水に溶解してなることを特徴とする果
菜類鮮度保持剤。
Iron 0.4-0.7mg/l, manganese 0.1-0.16
mg/l, copper and zinc approximately 0.1 mg/l, cobalt,
A freshness-preserving agent for fruits and vegetables, characterized by containing trace amounts of molybdenum and boron, and cationic ions and anionic ions dissolved in water.
JP60186617A 1985-08-27 1985-08-27 Agent for keeping freshness of fruit and vegetable Pending JPS6248335A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP60186617A JPS6248335A (en) 1985-08-27 1985-08-27 Agent for keeping freshness of fruit and vegetable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60186617A JPS6248335A (en) 1985-08-27 1985-08-27 Agent for keeping freshness of fruit and vegetable

Publications (1)

Publication Number Publication Date
JPS6248335A true JPS6248335A (en) 1987-03-03

Family

ID=16191711

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60186617A Pending JPS6248335A (en) 1985-08-27 1985-08-27 Agent for keeping freshness of fruit and vegetable

Country Status (1)

Country Link
JP (1) JPS6248335A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007503807A (en) * 2003-08-28 2007-03-01 マントローズ−ハウザー カンパニー インコーポレイテッド Method for preserving fresh produce
US7851002B2 (en) 2002-06-07 2010-12-14 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7851002B2 (en) 2002-06-07 2010-12-14 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce
JP2007503807A (en) * 2003-08-28 2007-03-01 マントローズ−ハウザー カンパニー インコーポレイテッド Method for preserving fresh produce
JP2011083294A (en) * 2003-08-28 2011-04-28 Mantrose-Haeuser Co Inc Method for preserving fresh produce
JP4709151B2 (en) * 2003-08-28 2011-06-22 マントローズ−ハウザー カンパニー インコーポレイテッド Method for preserving fresh produce
KR101150687B1 (en) * 2003-08-28 2012-05-25 만트로즈-호이저 컴패니, 인코포레이티드 Methods for preserving fresh produce

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