JPS6322138A - Freshness retaining method for plant - Google Patents

Abstract

PURPOSE:To readily prevent degreening and deteriorating of freshness of a plant at a low cost, by treating the plant with an aqueous solution of vitamin C, a salt and/or ester thereof and gallic aid or a derivative thereof. CONSTITUTION:An aqueous solution is prepared by using vitamin C, a salt and/or ester thereof and gallic acid or a derivative thereof to give 1:1-100:1 weight ratio of the vitamin C, salt and/or ester thereof to the gallic acid or derivative thereof used and 0.01-0.3wt% aqueous solution concentration of the blend thereof. The aqueous solution is used to carry out treatment, e.g. dipping, etc., of a plant, e.g. green food, flowering plant, etc. As a result, degreening and deteriorating of freshness can be prevented.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for keeping plants fresh.

[Conventional technology and its problems]

Preserving green foods such as vegetables, green fruits (vinegar mandarin oranges such as kazesu, sudachi, and blue yuzu), and seaweed in the same condition as when they were harvested is a key to the year-round supply of these green foods, transportation to remote areas, and
This is important from the standpoint of diversifying dietary habits and maintaining nutrients.

Conventionally, refrigerators (freezers), CA storage, refrigerated trucks, etc. have been used to preserve green foods and prevent discoloration and deterioration during the distribution process, but these have the disadvantage of requiring a large amount of expense. there were. In addition to such physical methods,
Chemical treatment methods using naturally occurring drugs or plant hormones such as gibberellin have also been used, but these are expensive and have many problems with their safety as food additives. Furthermore, methods of coating foods with coating agents such as wax have also been discussed, but this also has the potential to damage the image of the foods.

On the other hand, petals sold as cut flowers, such as chrysanthemums, carnations, sweet peas, roses, lilies, sakaki, and shikimi, need to be kept fresh (have a long shelf life) through production adjustments and transportation to remote locations (including overseas). ) is extremely important. In other words, these petals are currently delivered to users such as general households from the production area through petal wholesale markets and flower shops, and there is a need for them to remain fresh for a long period of time.

In recent years, a combination agent mainly containing silver has been commercially available as a freshness-preserving agent for fresh flowers. Please be aware that it may adhere to your hands, turn black, and be difficult to remove.

[Means to solve the problem]

Under these circumstances, the present inventors have conducted intensive research to overcome the above-mentioned drawbacks and prevent the derailment and loss of freshness of green foods and plants such as flower petals using an inexpensive and simple method. It has been found that acids have excellent freshness-preserving effects, such as preventing plants from derailing and deteriorating freshness.

However, gallic acid is colored blue due to trace amounts of trivalent iron ions contained in plants, or becomes brownish when reacted with chronodanic acid and the like.

However, this phenomenon can be prevented by coexisting a reducing agent such as vitamin C to convert trivalent iron ions into divalent iron ions, and especially when combined with vitamin C, vitamin C salts, or vitamin C esters, gallic acid The present invention was completed based on the discovery that the freshness-keeping effect is increased and that this effect is further enhanced by adding saccharides.

That is, the present invention treats plants with an aqueous solution of vitamin C, vitamin C salts and/or vitamin C esters (hereinafter referred to as vitamin C), and gallic acid or derivatives thereof (hereinafter referred to as gallic acids). The present invention consists of a first invention that provides a method for keeping plants fresh, which is characterized by the above, and a second invention that provides a method for keeping plants fresh, which is characterized by treating the plants with an aqueous solution in which sugars are further added to the above aqueous solution. It is something.

As is well known, the gallic acid used in the present invention is safe and can be obtained by hydrolyzing and purifying tannins contained in plants such as tea and persimmon juice. Also,
Examples of vitamin C salts include A'M71J gold i salt and alkaline earth metal salts, and examples of vitamin C esters include esters with fatty acids such as normitic acid and stearic acid.

These vitamin Cs are highly safe and are used as additives for medicines, foods, cosmetics, and feed.

The combined ratio of vitamin C and gallic acids is not particularly limited, but is particularly preferably 1:1 to 10021 (by weight).

In addition, the sugars used in the second invention of the present invention include general sugars as well as sugar alcohols derived from these, and specifically, lactose, sand II, glucose, fructose, xylose, maltose, Examples include Nrubint, Xylift, Mannit, etc.

In the present invention, an aqueous solution of a mixture of C rivitamin C and gallic acids or an aqueous solution to which sugars are added (hereinafter referred to as "treatment liquid")
In order to treat plants with this method, various plants are either soaked or sprayed, but it is appropriate to soak the stems or roots of the plant so that the treatment solution can be absorbed (so-called "Ikeru J").

The treatment time may be determined as appropriate depending on the type of target plant, but for example, it may be soaked for 30 seconds to 3 minutes, kept alive for 1 to 3 hours, or sprayed with an appropriate amount of treatment solution and stored for that time. Find a way to do that.

The concentration of the treatment liquid used in the present invention varies depending on the target, but in the case of the first invention, the total concentration of gallic acid and vitamin C is 0.01 to 0.3% by weight (hereinafter simply "%"). ''), preferably 0.2 to 1% for flowers, and in the case of the second invention, 0.5 to 1% for green foods.
2%, preferably 1 to 5% relative to the petals. In addition,
The amount of saccharide used in the second invention is preferably 1 to 2% in the treatment liquid.

The treatment liquid used in the method of the present invention may further contain various ingredients as necessary within the range that does not impair the effects of the present invention, such as a disinfectant for fresh flower cuts and water, and a chelating agent such as phytic acid and EDTA. It is also possible.

〔Effect of the invention〕

According to the method of the present invention, the freshness of plants can be maintained with simple operations using inexpensive and highly safe vitamin C and gallic acids. For example, if a green food product soaked in the method of the present invention is air-dried and optionally sealed in a plastic film, a product that does not change color even during long-term storage can be obtained. In addition, the petals of cut flowers, etc. that have been soaked, sucked up, or sprayed using the method of the present invention can be packed as they are in Dangor cases and transferred to the distribution stage, or they can be kept alive for a long time by being placed in vases like flowers. It is possible to lengthen the period of time and prevent drying up rL.

〔Example〕

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

Example 1 Preventing the derailment of leaves of deciduous trees (Ginkgo biloba) Green leaves of Ginkgo biloba from May to June were collected, and after washing with water, they were placed in three pieces each on v paper that had been scolded at the bottom of a small Noyale, and each of the following concentrations was applied. Add the liquid evenly until the leaves are slightly soaked.

Thereafter, it was placed at room temperature and changes in appearance were observed over time. The results are shown in Table 1. 0 or less margin Example 2 Preventing derailment of green seaweed Seaweed is prepared by pre-processing pine seaweed (furikake, health food, for soup stock) and mixed with vitamin C, gallic acid, etc. as shown in the following table. f: Added to seasoning liquid (addition amount is per 1001 pine seaweed) and immersed in the seasoning liquid. After that, lightly drain the water.
100μ thick? It was placed in a polyethylene bag and heat sealed. This was placed at room temperature (around 25℃) under a 40W fluorescent light for about 1m.
The sample was left for two weeks and a change in appearance to green was observed. The results are shown in Table 2.

Here, the amount of vitamin C in particular changed.

Table 2 in the margin below Changes in appearance of green seaweed (Mantsuri) (after 2 weeks)
(The seasoning liquid used here is made by adding seaweed xoog salt, monosodium glutamate, organic acid salts, sugars, etc., and adding 12
It is dissolved at 0 dK. ) Example 3 Prevention of derailment of green vegetables Turnip leaves were stored in a petri dish in the same manner as in Example 1, and changes therein were observed. The results are shown in Table 3.

Example 4 Preventing derailment of green fruits Oita prefecture special cooperation green citrus case (1 piece 70-80g)
After being immersed in each treatment solution shown in the table for 30 seconds to 10 minutes, it was air-dried overnight at room temperature. After this, put 15 pieces of caseus into polyethylene bags (25-30μ thick) and seal them with rubber bands.
The temperature was gradually lowered to 6° C. after 2 to 3 days, and the container was placed in a refrigerator. Thereafter, external appearance observations were made at regular intervals. A sample treated with gibberellin is shown as a comparative example. This cannot be used on fruits after harvest, but as a plant hormone, it is highly effective in preventing deterioration of green fruits. These results are summarized in the fourth
Shown in the table.

In addition, among these examples, those showing remarkable effects were selected and the pericarp color was measured. The results are shown in Table 5.

The LXb/a of the pericarp in this table is a numerical value that serves as a guideline for derailment, and is calculated by using a color difference meter to determine the a and b values.

The smaller the absolute value of this line, the lower the rate of discoloration, and when this value is -150, it is considered as a guideline for derailment.

Experiment number combination composition rot 2 Vitamin C 0.63%, gallic acid 0.37% A
3 Vitamin C sodium 0.61%, gallic acid 0.
37%, Vitamin C0.02% Table 5 Colorimetric changes of green fruit (kabosu) (values are LXb
/a) Implementation 1 5 A treatment solution having the composition shown in No. 6 was prepared, and the freshness retaining effect on these petals was investigated. As petals, Sakaki, Shikipi (Nkimi) and Kao, Ng'yong were used. In addition,
The usage of the above treatment liquid was as follows, and the difference in freshness retention effect due to the difference in usage was also investigated. The results are shown in Table 7.

(Usage) Usage a: Incubate in the treatment solution for 1 hour, then incubate in tap water.

Usage method b: After 2 hours in the treatment solution, it can be kept in tap water.

Usage C: After keeping it in the treatment solution overnight, it can be kept in tap water.

Usage d: Leave it alive in the treatment solution.

Usage e: Spray the treatment liquid on the front and back surfaces of the leaves.

Table 6 Composition of treatment liquid used Table 7-B) Judgment: Good color of double flowers. ±, - Flowers change color and wilt.

Example 6 The subsequent treatment solution prepared in Example 5 was applied to Pronkori, and its derailment prevention effect was investigated. The derailment prevention effect on Bronco +7- is obtained by soaking broccoli in a treatment solution of a predetermined concentration overnight (soaking the stem in the treatment solution), then replacing it with tap water and storing it at 20°C and 90% RH. Judgment was made based on changes in appearance. The results are shown in Table 8.

Table 8) Judgment Blue-green - yellowish brown Example 7 The treatment g prepared in Example 5 was applied to green onions (±green onions), and its freshness-preserving effect was investigated. For evaluation, 5 green onions were immersed in the following treatment solution for 3 minutes. 1) Put it in a bag and put it in the refrigerator for 20 minutes.
After storage for several days, quality was determined by measuring the length of the quantified portion of the tip edge color portion and observing the appearance. This result is shown in Section 9.

No. 9 Dragon

Claims (1)

[Claims] 1. A method for preserving the freshness of plants, which comprises treating the plants with an aqueous solution of vitamin C, vitamin C salts and/or vitamin C esters, and gallic acid or derivatives thereof. 2. The combined ratio of vitamin C, vitamin C salt and/or vitamin C ester and gallic acid or its derivative is 1:
1 to 100:1 (by weight), and the concentration of the aqueous solution of the mixture is 0.01 to 0.3% by weight, the method for preserving the freshness of plants according to claim 1. 3. A method for preserving the freshness of plants, which comprises treating the plants with an aqueous solution of vitamin C, vitamin C salts and/or vitamin C esters, gallic acid or derivatives thereof, and sugars.