KR102366347B1 - Packaging, preservation apparatus and preservation method for fruit and vegetable - Google Patents

Abstract

(Project) An object of the present invention is to provide a package, a storage device, and a storage method for fruits and vegetables that can be stored for a longer period while controlling the freshness of fruits and vegetables.
(Solution means) An interior body for accommodating fruits and vegetables and an exterior body for accommodating the interior body, wherein at least a part of the interior body and/or exterior body has an oxygen permeability of 2×10 ^3-7 × 10 ⁵ cc/m 2 ·day·atm, the carbon dioxide permeability at 23°C is 4 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day·atm, and the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less A package of fruits and vegetables, comprising a gas permeation control film.

Description

Packaging body, preservation apparatus, and preservation method of fruits and vegetables TECHNICAL FIELD

The present invention relates to a package of fruits and vegetables, a storage device, and a storage method.

After harvest, fruits and vegetables go through distribution and are sent to the table. In general, fruits and vegetables tend to be tastier and more nutritious as they ripen. Therefore, in patent document 1, while omitting the ripening process in the distribution process of the conventionally implemented fruit and vegetable, and making fresh fruit and vegetables after harvesting as soon as possible in the hands of a purchaser and a consumer, a purchaser A ripening method for aging agricultural products by changing the atmospheric temperature under a predetermined gas atmosphere is disclosed for the purpose of enabling consumers to easily ripen according to their preferences and to obtain appropriate seasonal fruits and vegetables. has been

On the other hand, fruits and vegetables have a short ripening period, and if a preservation method is established, it can be obtained throughout the year. However, it cannot be said that a preservation method is sufficiently established for perishable fruits and vegetables. In particular, fruits and vegetables have a higher water content than meat and fish, and since the cell membrane has a lower water permeability coefficient than that of animals, cells are easily destroyed when frozen, and are not suitable for cryopreservation such as those used for meat and fish. Moreover, even if the refrigerator is prepared, it is not easy to maintain the freshness for a long period of time, and when the period from harvest to consumption is long, it is difficult to maintain the freshness.

Then, the technique which maintains the freshness of fruits and vegetables with a packaging bag is known (patent document 2).

Japanese Patent Laid-Open No. 2004-159519 Japanese Laid-Open Patent Publication No. 2015-037972

If a preservation method of fruits and vegetables that can maintain the freshness of fruits and vegetables for a longer period of time is established, new values can be created. For example, if fruits and vegetables that can be kept fresh for only a few days can be kept fresh for several tens of days by preservation technology, it becomes possible to send fruits and vegetables to consumers in a fresher state, reducing the amount of fruits and vegetables that must be discarded due to deterioration of freshness It is also assumed that In addition, if preservation technology is established, it will become possible to supply fruits and vegetables to areas that take several days to transport, and it is thought that the export volume of fruits and vegetables considered to be relatively delicious in Japan will also increase. Moreover, if fruits and vegetables can be obtained even in a time when it is difficult to obtain conventionally, new demand creation can also be expected.

By the way, in general, fruits and vegetables continue to breathe even after harvesting, deteriorate by being put under the conditions in which the respiration is performed actively, and it is thought that freshness is easy to fall. It is known that respiration of fruits and vegetables is suppressed in a low oxygen and high carbon dioxide environment more suitable than the atmosphere. However, as in Patent Document 2, in the packaging bag for maintaining freshness of fruits and vegetables made of a film in which a through hole is formed, oxygen and carbon dioxide can freely (non-selectively) pass through the through hole, so that the oxygen concentration is reduced, and It is difficult to say that the control to increase the carbon dioxide concentration is sufficiently implemented.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a package, a storage device, and a storage method for fruits and vegetables that can be stored for a longer period of time while controlling the freshness of the fruits and vegetables.

MEANS TO SOLVE THE PROBLEM The present inventors earnestly examined in order to solve the said subject. As a result, the above problems can be solved by more accurately controlling the respiration of fruits and vegetables in the interior by using the interior and exterior objects having a predetermined gas permeability, and detecting, recording, and recording the freshness of fruits and vegetables. It discovered that the said subject could be solved by controlling the environment in an interior body and an exterior body over time based on the freshness of the prepared fruits and vegetables, and came to complete this invention.

That is, the present invention is as follows.

[1] an internal body for accommodating fruits and vegetables;

having an exterior body accommodating the interior body;

At least a part of the interior body and/or exterior body has an oxygen permeability of 2 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day · atm at 23°C, and a carbon dioxide transmission rate of 4 × 10 at 23°C A package for fruits and vegetables, comprising a gas permeation control film of ³ to 7 x 10 ⁵ cc/m 2 ·day·atm, and wherein the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less.

[2] The package of the fruit or vegetable according to [1], wherein the gas permeation control film has a water vapor transmission rate at 23°C of 2 to 200 g/day·m 2 .

[3] The package of fruits and vegetables according to [1] or [2], wherein an oxygen absorbent is provided in a space between the interior body and the exterior body.

[4] The package of the fruit or vegetable according to any one of [1] to [3], wherein a carbon dioxide generating agent is provided in a space between the interior body and the exterior body.

[5] The package of fruits and vegetables according to [3], comprising fruits and vegetables as the oxygen absorbent.

[6] The package of fruits and vegetables according to [4], comprising fruits and vegetables as the carbon dioxide generating agent.

[7] A package of fruits and vegetables, comprising: an interior body for accommodating fruits and vegetables; and an exterior body for accommodating the interior body;

a recording unit for recording the freshness of the fruits and vegetables accommodated in the internal body over time;

and a control unit for controlling the temperature in the inner body and/or the gas composition in the outer body over time based on the diagram of the fruit or vegetable recorded by the recording unit.

[8] a gas supply unit for supplying gas to the exterior body;

The storage device for fruits and vegetables according to [7], further comprising a gas discharge unit for discharging gas from the exterior body.

[9] At least a portion of the interior body and/or the exterior body has an oxygen permeability of 2 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day ·atm at 23°C, and a carbon dioxide transmission rate at 23°C is 4 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day · atm, and a gas permeation control film in which the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less,

The apparatus for storing fruits and vegetables according to [7] or [8], wherein the gas permeation control film has a water vapor transmission rate of 2 to 200 g/day·m 2 at 23°C.

[10] The freshness of the fruits and vegetables by the recording unit recording the amount of gas absorbed or released by the fruits and vegetables over time based on the amount of supply gas supplied by the gas supply unit and the amount of exhaust gas discharged by the gas discharge unit The storage device for fruits and vegetables according to [8] or [9], which records over time.

[11] of [7] to [10], wherein the recording unit records the freshness of the fruits and vegetables over time based on a time-lapse change in the gas composition in the interior body and/or the exterior body The storage device of any one of the fruits and vegetables.

[12] [8] to [11] wherein the control unit controls the gas composition and/or temperature in the interior body over time by controlling the composition and/or temperature of the gas in the exterior body over time ] The storage device for fruits and vegetables according to any one of them.

[13] [8] to [12] wherein the gas contains at least one selected from the group consisting of air, oxygen gas, carbon dioxide gas, carbon dioxide gas, nitrogen gas, ethylene gas, ethanol gas, and ethyl acetate gas. ] The storage device for fruits and vegetables according to any one of the above.

[14] The apparatus for storing fruits and vegetables according to any one of [8] to [13], wherein the recording unit also records the temperature in the interior body and/or the exterior body over time.

[15] Based on the temporal change of the gas composition of the space inside the inner body of the package of the fruit or vegetable according to any one of [1] to [6], the freshness of the fruit and vegetable contained in the inner body is plotted over time The recording process of recording with

and a control step of controlling the temperature in the interior body and/or the gas composition in the exterior body over time based on the recorded freshness of the fruit or vegetable product.

[16] the recording step records the amount of gas absorbed or released by the fruit and vegetable over time based on the amount of gas supplied to the outer body and the amount of exhaust gas discharged from the outer body, whereby the freshness of the fruits and vegetables is obtained The method for preserving fruits and vegetables according to [15], wherein the process is recorded over time.

[17] [15] or [16], wherein the recording step is a step of recording the freshness of the fruits and vegetables over time based on a time-lapse change in gas composition in the interior and/or exterior body The method of preservation of fruits and vegetables described in .

[18] the control step is a step of controlling the gas composition and/or temperature in the exterior body over time based on the recorded diagram of the fruits and vegetables;

[15] to [ wherein the control step controls the gas composition and/or temperature in the interior body over time by controlling the gas composition and/or the temperature in the exterior body over time, 17], the storage method of any one of the fruits and vegetables.

ADVANTAGE OF THE INVENTION According to this invention, the package of fruits and vegetables which can be stored for a longer period of time, controlling the freshness of fruits and vegetables, a storage apparatus, and a preservation|save method can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic diagram of the packaged body of the fruit and vegetable of this embodiment.
Fig. 2 is a graph schematically showing the change over time of the gas composition in the interior body in the storage state.
Fig. 3 is a schematic diagram of a storage device for fruits and vegetables according to the present embodiment.
It is a graph which shows the change with time of the gas composition of each part in the storage state of Example 1. FIG.
It is a graph which shows the change with time of the gas composition of each part in the storage state of Comparative Example 1. FIG.
Fig. 6 is a graph showing the change over time in the gas composition of each part in the storage state of Comparative Example 2.

EMBODIMENT OF THE INVENTION Hereinafter, although embodiment of this invention (henceforth "this embodiment") is described in detail, this invention is not limited to this, A various deformation|transformation is possible in the range which does not deviate from the summary. In addition, in the figure, the same code|symbol shall be attached|subjected to the same element, and overlapping description is abbreviate|omitted. In addition, the positional relationship, such as up, down, left and right, shall be based on the positional relationship shown in drawing unless otherwise indicated. In addition, the dimension ratio of a drawing is not limited to the ratio shown.

In addition, the definition of the term in this specification is shown below.

"Fruit and vegetables" is a generic term for vegetables and fruits.

"Preservation" refers to the state in which fruits and vegetables are stored in a predetermined container after harvesting fruits and vegetables until the fruits and vegetables are provided to customers at retail stores, or after fruits and vegetables are harvested until fruits and vegetables are provided to customers at restaurants. The distribution process is also included in preservation.

"Respiration" means that fruits and vegetables take in oxygen from stomata or the like and release carbon dioxide. During respiration, water retained by fruits and vegetables may also be released.

[Package of fruits and vegetables]

The package of fruits and vegetables of this embodiment has an interior body for accommodating fruits and vegetables, and an exterior body for accommodating the interior body, and at least a part of the interior body and/or exterior body has an oxygen permeability of 2 at 23°C. × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day · atm, and the carbon dioxide permeability at 23°C is 4 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day · atm, the ratio of the carbon dioxide permeability to oxygen permeability and a gas permeation control film having a ratio of 10 or less.

As fruits and vegetables breathe, the oxygen concentration in the internal organs decreases and the carbon dioxide concentration rises. If the internal organs are completely sealed, the internal organs will become oxygen-deprived over time, and respiration of fruits and vegetables will be disturbed. Defects such as accumulation of aldehydes and ethanol and deterioration of taste occur. On the other hand, if the internal body is an open system through which oxygen and carbon dioxide can pass relatively freely, breathing of fruits and vegetables is not disturbed, but since the metabolism of fruits and vegetables proceeds to the same extent as in the case of not packaging, storage for a longer period of time than the state maintaining freshness It becomes difficult to do On the other hand, in the package of the present embodiment, by accommodating fruits and vegetables in an internal body having a predetermined permeation characteristic, the internal body is maintained in a low oxygen and high carbon dioxide state such that respiration of fruits and vegetables is not excessively inhibited, By having the exterior body covering the interior body, the gas in the interior body and the gas present in the space surrounded by the interior body and the exterior body (hereinafter also referred to as "buffer space") are configured to be exchangeable. In order to maintain the equilibrium, carbon dioxide in the internal body moves to the buffer space through the gas permeation control film, and oxygen in the buffer space tends to move into the internal body. In order not to put fruits and vegetables in an oxygen-deficient state and to put them in a hypo-respiration state (hibernating state), it is important to control the concentration of oxygen and carbon dioxide. Compared to the case where oxygen and carbon dioxide can be considered constant in the packaging state, compared to the case where the carbon dioxide is kept at an appropriate concentration for each fruit and vegetable to be preserved, it becomes possible.

In Fig. 1, a schematic diagram of a package of fruits and vegetables of the present embodiment is shown. A package 100 for fruits and vegetables according to the present embodiment includes an interior body 101 for accommodating fruits and vegetables, and an exterior body 102 for accommodating the interior body. According to the gas permeability of the internal body, the gas in the internal body 101 can be exchanged with the gas in the buffer space 103 . In the present embodiment, the interior body 101 and/or the exterior body 102 are configured such that the carbon dioxide permeability is 10 or less easier to permeate than the oxygen permeability ratio. As a result, as schematically shown in FIG. 2 , oxygen consumed with the passage of time reaches a certain equilibrium value according to the value of oxygen permeability of the interior body, and the carbon dioxide discharged with the passage of time also A certain equilibrium value is reached according to the value of the carbon dioxide permeability of

[built-in body]

The internal organs are for accommodating one or a plurality of fruits and vegetables, and fruits and vegetables are preserved in a state in which freshness is maintained in the internal organs.

The interior body is not particularly limited as long as the concentration of oxygen and carbon dioxide in the interior body can be adjusted by combination with the exterior body, and a predetermined gas permeation control film may be provided. In that case, the interior body may partially include the gas permeation control film, or the interior body may be formed entirely of the gas permeation control film. Moreover, when the gas permeation control film is included in one part, it is preferable that the other part has low gas permeability. In addition, a thermometer, an oxygen concentration meter, and/or a carbon dioxide concentration meter may be provided as a member constituting the interior body, and it is good also as an aspect in which these instruments are provided in the interior body.

The material constituting the interior body other than the gas permeation control film is not particularly limited, but for example, a resin film other than the gas permeation control film, a resin material such as a resin box, a paper material such as wood, cardboard, or a nonwoven fabric and fibrous structures such as these. The internal body to be used can be appropriately selected from the viewpoint of the combination of the internal body and the external body in consideration of properties such as the respiration rate and transpiration amount of fruits and vegetables to be stored, and the properties. Hereinafter, the gas permeation control film is demonstrated.

(Oxygen permeability)

The gas permeation control film has an oxygen permeability at 23°C of 2 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day·atm, preferably 2.5 × 10 ³ to 4 × 10 ⁵ cc/m2 ·day· atm, and more preferably 3×10 ³ to 2×10 ⁵ cc/m 2 ·day·atm. When the oxygen permeability at 23°C is 2×10 ³ cc/m 2 ·day·atm or more, the oxygen starvation state in the interior body can be prevented, and the minimum oxygen can be supplied into the interior body from the buffer space. Moreover, when the oxygen permeability in 23 degreeC is 7x10 ⁵ cc/m<2>*day-atm or less, the oxygen concentration in an internal body can be made into the appropriate oxygen concentration for every fruit and vegetable which respiration suppression becomes possible. The oxygen permeability at 23°C can be adjusted according to the type, composition, and structure of the resin to be used. In addition, the oxygen permeability in 23 degreeC can be measured by the method described in JISK7126, and a nonwoven fabric and a film with holes can be measured after bonding with a base film whose oxygen permeability is already known. there is.

(CO2 permeability)

The gas permeation control film has a carbon dioxide permeability at 23°C of 4 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day·atm, preferably 5 × 10 ³ to 4 × 10 ⁵ cc/m2 ·day· atm, and more preferably 6×10 ³ to 2×10 ⁵ cc/m 2 ·day·atm. When the carbon dioxide permeability at 23°C is 4×10 ³ cc/m 2 ·day·atm or more, carbon dioxide permeates from the interior body into the buffer space, the carbon dioxide concentration can be reduced, and gas disturbance can be suppressed. Moreover, when the carbon dioxide permeability in 23 degreeC is 7x10 ⁵ cc/m<2>*day-atm or less, carbon dioxide in an internal body can be maintained at a higher concentration, respiration can be suppressed and the freshness of fruits and vegetables can be maintained. The carbon dioxide permeability at 23°C can be adjusted according to the type, composition, and structure of the resin to be used. Moreover, the carbon dioxide permeability in 23 degreeC can be measured by the method of JISK7126, and a nonwoven fabric and a film with a hole can be measured, after bonding with the base film whose carbon dioxide permeability is already known.

The ratio of the carbon dioxide permeability to the oxygen permeability of the gas permeation control film is 10 or less, preferably 1.0 to 9.0, and more preferably 1.5 to 5.0. When the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less, the interior body can be maintained at a low oxygen concentration and carbon dioxide can be appropriately discharged. Moreover, when the ratio of the carbon dioxide permeability to the oxygen permeability is 1.0 or more, the oxygen concentration can be appropriately maintained and gas failure due to oxygen deficiency can be prevented.

In addition, the above-mentioned ratio of carbon dioxide permeability to oxygen permeability can be considered as a combination of an interior body and an exterior body (hereinafter, “the ratio of carbon dioxide permeability to oxygen permeability” is also simply referred to as “ratio”). For example, when the ratio of the interior body is 1.0 to 4.0, in combination with the ratio 4.0 to 10 of the exterior body, the oxygen concentration in the buffer space is controlled to be low, and as a result, the oxygen concentration in the interior body can be controlled to a low concentration there is.

Conversely, when the ratio of the interior body is 4.0 to 10.0, by using 1.0 to 4.0 as the ratio of the exterior body, the carbon dioxide in the interior body is discharged, the disturbance caused by the high concentration of carbon dioxide can be suppressed and the appropriate carbon dioxide concentration can be maintained.

Moreover, from the relationship between the optimal storage gas concentration of fruits and vegetables, respiration rate, injection amount, and volume, the combination of 1.0-3.0 for an interior body and 1.1-5.0 for an exterior body, or vice versa can also be used.

(Water vapor permeability)

The gas permeation control film has a water vapor transmission rate at 23°C of preferably 2 to 200 g/day·m 2 , more preferably 3 to 50 g/day·m 2 , still more preferably 4 to 30 g/day·m 2 . It is 1 m². When the water vapor transmission rate in 23 degreeC is 2 g/day*m<2> or more, dew condensation water does not collect easily in an interior body, and as a result, the quality change of fruits and vegetables such as runny can be suppressed. Moreover, when the water vapor transmission rate in 23 degreeC is 200 g/day*m<2> or less, excessive transpiration from fruits and vegetables is suppressed, As a result, drying can be prevented. The water vapor transmission rate in 23 degreeC can be adjusted with the kind, composition, and structure of resin to be used. Moreover, the water vapor transmission rate in 23 degreeC can be measured by JISK7129. A nonwoven fabric or a film with a hole can be measured, after bonding together with the base film whose water vapor transmission rate is already known.

(composition)

The gas permeation control film may be a laminated film such as a single-layer film, a two-layer film having an inner layer and an outer layer, or a three-layer film having an inner layer, an intermediate layer and an outer layer. When the gas permeation control film is a single-layer film, the resin constituting the layer is not particularly limited, and examples thereof include polyolefin-based resins, polyester-based resins, polyamide-based resins, and polystyrene-based resins. . By using such a resin, oxygen permeability, carbon dioxide permeability, and water vapor permeability can be adjusted. Among them, polyolefin-based resins, polyester-based resins, polystyrene-based resins, and polyamide-based resins are preferable. In addition, as resin, you may use individually by 1 type, and may use 2 or more types together.

Among the polyolefin-based resins, the polypropylene-based film has, for example, an oxygen permeability of 2 × 10 ³ to 7 × 10 ³ cc/m 2 ·day·atm, and a carbon dioxide transmission rate of 7 × 10 ³ to 4 × 10 ⁴ cc/m · ·day. Atm, the polyethylene film is, for example, an oxygen permeability of 3 × 10 ³ to 3 × 10 ⁴ cc/m 2 ·atm, a carbon dioxide transmission rate of 1 × 10 ⁴ to 8 × 10 ⁴ cc/m2 ·day · have atm Further, the polystyrene-based film has, for example, an oxygen permeability of 2 × 10 ⁴ to 1 × 10 ⁵ cc/m 2 ·day·atm, and a carbon dioxide transmission rate of 4 × 10 ⁴ to 5 × 10 ⁵ cc/m2 ·day·atm. . The above is an example, and the oxygen permeability and carbon dioxide permeability of a film made of each resin are not limited to the above, and the oxygen permeability and carbon dioxide permeability can be appropriately adjusted depending on the molecular weight or monomer ratio of the resin, or the thickness of the film, the composition of the layer, etc. there is.

In addition, the polyester film has, for example, a water vapor transmission rate of 20 to 40 g/day·m 2 , and the polyamide film has a water vapor transmission rate of 100 to 200 g/day·m 2 , for example.

In addition, by forming micropores by laser processing or invasion processing, or punch holes by opening processing (collectively, also referred to as “holes”), the oxygen permeability and carbon dioxide permeability of the gas permeation control film are controlled. You can do it. The pore diameter of the micropores is preferably 0.5 to 100 µm, more preferably 1 to 10 µm or 15 to 80 µm. The pore diameters of these micropores may be used individually or in combination with micropores having large and small pore diameters. Moreover, the hole diameter of a punch hole becomes like this. Preferably it is 1-10 mm. By forming such pores, the polyester-based film or polyamide-based film also has an oxygen permeability of 2 × 10 ³ cc/m 2 ·day·atm or more and a carbon dioxide permeability of 4 × 10 ³ cc/m2 ·day·atm or more. can be used

In addition, the gas permeation control film may be a monolayer film or a laminated film in which a fibrous structure such as paper or a nonwoven fabric is partially bonded, or a fibrous structure may be used as a gas permeation control film.

The plastic air permeability of the gas permeation control film using the fibrous structure is preferably 0.1 to 800 cm 3 /cm 2 ·sec, more preferably 0.3 to 500 cm 3 /cm 2 ·sec, more preferably 1 to 30 cm 3 / It is cm2·sec. When the plastic air permeability is 0.1 cm 3 /cm 2 ·sec or more, gas permeation into and out of the interior is promoted, and there is a tendency that gas disturbance can be suppressed. Moreover, it exists in the tendency for drying suppression and freshness maintenance of the fruit and vegetable in an interior body to improve more because the Prasil air permeability is 800 cm<3>/cm<2>*sec or less. Frazilian air permeability can be adjusted by fiber diameter or fiber density. In addition, in accordance with the A method of JIS L 1096, the Frasil air permeability can be measured with a pressure difference of 125 Pa.

As the nonwoven fabric that can be used as the fibrous structure, short fiber nonwoven fabric and long fiber nonwoven fabric can be used. Although it does not restrict|limit especially as a short fiber nonwoven fabric, For example, a chemical bond nonwoven fabric (CB), a thermal bond nonwoven fabric (TB), a needle punch nonwoven fabric (NP), a span lace nonwoven fabric (SL), etc. are mentioned. Moreover, it is although it does not restrict|limit especially as a long fiber nonwoven fabric, For example, spun bond nonwoven fabric (SB), melt blown nonwoven fabric (MB), etc. are mentioned. Although it does not restrict|limit especially as a fiber which comprises a nonwoven fabric, For example, the fiber which uses polyethylene-type resin fiber, polypropylene-type resin, polyester-type resin, polyamide-type resin, etc. as a raw material is mentioned.

Moreover, when the gas permeation control film is a laminated|multilayer film, it is preferable that at least one layer has the same structure as the case of the said single|monolayer film. Hereinafter, the resin type which comprises each layer of a single|mono layer film or laminated|multilayer film is demonstrated.

(Polyolefin resin)

Although it does not specifically limit as polyolefin resin, For example, Polyethylene, such as low-density polyethylene, linear low-density polyethylene, high-density polyethylene, and ultra-low-density polyethylene; polypropylenes such as homopolypropylene and random polypropylene; Olefin type copolymers, such as an ethylene-ethyl acrylate copolymer, an ethylene-vinyl acetate copolymer, and an ethylene-vinyl alcohol copolymer, are mentioned.

Although it does not specifically limit as a film using polyethylene, For example, other than the film which consists of said polyethylene, the crosslinked and/or non-crosslinked polyethylene film used for a shrink film etc. is mentioned.

Moreover, although it does not specifically limit as a film using polypropylene, For example, other than the film which consists of the said polypropylene, a stretched polypropylene film, an unstretched polypropylene film, and a biaxially stretched polypropylene film are mentioned.

(Polyester resin)

Although it does not restrict|limit especially as polyester-type resin, For example, polyethylene terephthalate, polyethylene isophthalate, polybutylene terephthalate, poly(1,4-cyclohexylenedimethylene terephthalate), polyethylene-2,6 -naphthalate is mentioned.

(Polyamide-based resin)

Although it does not specifically limit as a polyamide-type resin, For example, polycaproamide (nylon 6), polydodecanamide (nylon 12), polytetramethylene adipamide (nylon 46), polyhexamethylene adipamide (Nylon 66), Polyundecamethyleneadipamide (Nylon 116), PolyMetaxylyleneadipamide (Nylon MXD6), Polyparaxylyleneadipamide (Nylon PXD6), Polytetramethylenesebacamide (Nylon 410) ), polyhexamethylene sebacamide (nylon 610), polydecamethyleneadipamide (nylon 106), polydecamethylenesebacamide (nylon 1010), polyhexamethylenedodecamide (nylon 612), polydecamethylenedo Decamide (Nylon 1012), Polyhexamethyleneisophthalamide (Nylon 6I), Polytetramethyleneterephthalamide (Nylon 4T), Polypentamethyleneterephthalamide (Nylon 5T), Poly-2-methylpentamethyleneterephthalamide (Nylon) M-5T), polyhexamethylene hexahydroterephthalamide (nylon 6T(H)) polynonamethylene terephthalamide (nylon 9T), polydecamethylene terephthalamide (nylon 10T), polyundecamethylene terephthalamide (nylon 11T), Polydodecamethyleneterephthalamide (Nylon 12T), Polybis(3-methyl-4-aminohexyl)methaneterephthalamide (Nylon PACMT), Polybis(3-methyl-4-aminohexyl)methaneisophthalamide (Nylon) PACMI), polybis(3-methyl-4-aminohexyl)methanedodecamide (nylon PACM12), polybis(3-methyl-4-aminohexyl)methanetetradecamide (nylon PACM14), and the like.

(polystyrene resin)

Although it does not restrict|limit especially as polystyrene-type resin, For example, polystyrene homopolymer, acrylonitrile-acrylic rubber-styrene copolymer resin, acrylonitrile-butadiene-styrene copolymer, acrylonitrile-chlorinated polyethylene-styrene copolymer , an acrylonitrile/ethylene propylene rubber/styrene copolymer, an acrylonitrile/styrene copolymer, and syndiotactic polystyrene (crystalline polystyrene).

(Tensile Modulus)

The tensile modulus of elasticity of the gas permeation control film is preferably 1 GPa or more, more preferably 1.5 to 5 GPa, and still more preferably 2.0 to 4 GPa. When fruits and vegetables are packaged because the tensile modulus of elasticity is 1 GPa or more, the portion in direct contact is reduced, and in particular, leaf vegetables such as leeks and spinach, and fruits and vegetables with a high respiration rate such as broccoli and asparagus and a large amount of transpiration In the preservation of the water, it is possible to suppress the occurrence of runnyness due to dew condensation water. In addition, the tensile modulus of elasticity can be measured as a value at the time of a 2% strain at a speed|rate of 200 mm/min based on JISK7127. As the film having such a tensile modulus of elasticity, a biaxially stretched polyethylene terephthalate film, a biaxially stretched polypropylene film, a single film of a biaxially stretched polyamide film, or a laminated film containing at least one layer of these films is preferably used. .

(Other additives)

The layer constituting the gas permeation control film may contain other additives, such as known plasticizers, heat stabilizers, colorants, organic lubricants, inorganic lubricants, surfactants, and processing aids, if necessary. Moreover, you may contain an antifogging agent as dew condensation water correspondence.

As a manufacturing method of a gas permeation control film, a well-known film forming method can be used. For example, the resin composition is extruded by melt-kneading using an extruder or the like, and extruded into a sheet using a single-layer or multi-layer annular die or a T-die having a slit-shaped discharge port, etc., followed by an inflation method or cast As a method, a gas permeation control film can be formed. Moreover, you may use the film which extended|stretched by the bubble method, the roll stretching method, and the tenter method after this as a gas permeation control film. In addition, the unstretched or stretched film may be multilayered by a known method such as a dry lamination method or a wet lamination method, and with respect to these films, a fibrous structure such as a nonwoven fabric or paper is partially bonded or a hole is formed to control gas permeation You may use it as a film.

[External body]

The exterior body is configured to such an extent that the exchange of gas in the buffer space does not occur easily with the external air, in which oxygen and carbon dioxide can be considered constant, and the buffer space is higher than the carbon dioxide concentration of the outside air, at least in the use state of the packaging body. As long as the carbon dioxide concentration can be kept high, the gas permeability thereof is not particularly limited. The exterior body may include the gas permeation control film in part.

The material constituting the exterior body other than the gas permeation control film is not particularly limited, but for example, a resin film other than the gas permeation control film, a resin material such as a resin box, or a paper material such as wood or cardboard or a nonwoven fabric and fibrous structures such as these. The exterior body to be used can be appropriately selected from the viewpoint of the combination of the interior body and the exterior body in consideration of properties such as the respiration rate and transpiration rate of fruits and vegetables to be stored, and the properties.

The oxygen permeability of the exterior body at 23°C is preferably 2 × 10 ³ to 7 × 10 ⁵ cc/m 2 ·day · atm, more preferably 2 × 10 ³ depending on the combination with the interior body to 1 × 10 ⁴ , 1 × 10 ⁴ to 1 × 10 ⁵ , 1 × 10 ⁵ to 7 × 10 ⁵ cc/m 2 ·day · atm, more preferably 3 × 10 ³ to 8 × 10 ³ , 2 × 10 ⁴ to 8 × 10 ⁴ , 2 × 10 ⁵ to 5 × 10 ⁵ cc/m 2 ·day·atm. When the oxygen permeability at 23°C is 2×10 ³ cc/m 2 ·day·atm or more, the minimum required oxygen can be transmitted through the buffer space, and oxygen deficiency in the interior body can be indirectly suppressed. Moreover, when the oxygen permeability in 23 degreeC is 7x10 ⁵ cc/m<2>*day-atm or less, control to the oxygen concentration suitable for respiration suppression of fruits and vegetables can be performed more appropriately. The oxygen permeability at 23°C can be adjusted according to the material, thickness, and structure to be used. Moreover, the oxygen permeability in 23 degreeC can be measured by the method of JISK7126.

The carbon dioxide permeability of the exterior body at 23°C is preferably 4×10 ³ to 7×10 ⁵ cc/m 2 ·day·atm, more preferably 5×10 ³ to depending on the combination with the interior body. 2 × 10 ⁴ , 2 × 10 ⁴ to 1 × 10 ⁵ , 1 × 10 ⁵ to 5 × 10 ⁵ cc/m 2 ·day · atm, more preferably 6 × 10 ³ to 1 × 10 ⁴ , 4 × 10 ⁴ to 8 × 10 ⁴ , 2 × 10 ⁵ to 4 × 10 ⁵ cc/m 2 ·day·atm. When the carbon dioxide permeability at 23°C is 4×10 ³ cc/m 2 ·day·atm or more, the carbon dioxide in the buffer space can be permeated to the outside air and gas disturbance due to the high concentration carbon dioxide in the interior body can be suppressed. In addition, since the carbon dioxide permeability at 23 ° C is 7 × 10 ⁵ cc/m 2 ·day · atm or less, by maintaining the carbon dioxide concentration in the buffer space, the carbon dioxide concentration in the internal body is indirectly maintained, thereby suppressing respiration of fruits and vegetables. can The carbon dioxide permeability at 23°C can be adjusted according to the material and structure to be used. Moreover, the carbon dioxide permeability in 23 degreeC can be measured by the method of JISK7126.

Hereinafter, a combination of oxygen permeability and carbon dioxide permeability of the exterior body is exemplified. The oxygen permeability and carbon dioxide permeability of the exterior body may be adjusted according to the characteristics of the resin used in the interior body described above, and a material with relatively good permeability, such as a woven fabric, non-woven fabric, or paper material, may be formed with holes in the exterior body. may be adjusted by appropriately combining

By combining the above-mentioned interior body and exterior body, it becomes possible to respond to freshness maintenance of various fruits and vegetables. For example, the package of the present embodiment is generally considered to have a fast respiration rate, such as stems (asparagus, bamboo shoots, etc.), buds (broccoli, cauliflower, scallops, etc.), fruits (various fruits, strawberries, sweets) It is preferably used for corn, tomato, pea, bell pepper, eggplant, cucumber, kidney bean, okra, etc.), and leaves (leek, spinach, chives, bok choy, lettuce, green onion, onion, etc.). Moreover, also in root vegetables (sweet potato, lotus root, etc.) which mold is easy to produce under the influence of the humidity during storage, it is used preferably from a viewpoint of mold prevention.

[buffer space]

The buffer space refers to a space between the internal body and the external body. The buffer space may be provided with an oxygen absorber or a carbon dioxide generator in order to more arbitrarily adjust the ratio of oxygen and carbon dioxide in the buffer space and the internal body.

The oxygen absorbent is not particularly limited as long as it uses a substance having a function of removing oxygen in the air by an oxidation reaction, adsorption, or the like. As such a substance, For example, reducing metal powders, such as iron powder, zinc, and a tin powder; metal low-order oxides such as active iron oxide, ferrous oxide, tetratrioxide, cerium oxide, and titanium oxide; reducing metal compounds such as iron carbide, iron silicon iron, iron carbonyl, and ferrous hydroxide; inorganic compounds such as hydroxides, sulfites and carbonates of alkali metals or alkaline earth metals, ascorbic acid, erythorbic acid, erucic acid, and salts thereof; gallic acid; a combination of tocopherol and an electron donor; A high molecular compound which has polyhydric phenol in frame|skeleton, for example, polyhydric phenol containing phenol aldehyde resin; Any conventionally known oxygen absorbing material exemplified by organic compounds such as a combination of a sugar such as glucose, fructose, galactose, maltose, and cellobiose and an electron donor material, especially a basic material or a saccharide oxidase such as glucose oxidase, can be used. can Moreover, in this embodiment, fruits and vegetables are mentioned as an oxygen absorbent. Here, in the case of using fruits and vegetables as the oxygen absorbent, two types of fruits and vegetables accommodated in the interior body and the fruits and vegetables stored in the buffer space are used in the package. In this way, by using the fruit and vegetable from which respiration performance differs as an oxygen absorbent, preservation|save of two types of fruits and vegetables is attained at the same time. These oxygen absorbers may be filled in air-permeable bags prepared in the shape of small bags or the like, or directly kneaded or coated on the control film of the interior or exterior body.

The carbon dioxide generating agent is not particularly limited as long as a substance having a function of releasing carbon dioxide into the air by reaction or the like is used. Examples of such substances include, for example, carbonates or bicarbonates of alkali metals or alkaline earth metals, and ammonium carbonate and ammonium bicarbonate. Moreover, in this embodiment, fruits and vegetables are mentioned as a carbon dioxide generating agent. Here, when fruits and vegetables are used as the carbon dioxide generating agent, two types of fruits and vegetables accommodated in the interior body and the fruits and vegetables stored in the buffer space are used in the package. In this way, by using the fruits and vegetables from which respiration performance differs as a carbon dioxide generating agent, preservation|save of two types of fruits and vegetables is attained at the same time. These carbon dioxide generators may be used by filling them in air-permeable bags prepared in the shape of small bags or the like, or may be directly kneaded or coated on the control film of the interior or exterior body. In addition, fruits and vegetables can also be grasped|ascertained by serving as both an oxygen absorbent and a carbon dioxide generator.

In addition, the balance of oxygen and carbon dioxide regarding the low respiration state (hibernation state) of fruits and vegetables differs with the kind of fruits and vegetables, In this range, the package of this embodiment can be adjusted suitably.

[preservation device of fruits and vegetables]

The fruit and vegetable storage apparatus of this embodiment includes a package of fruits and vegetables having an interior body 201 for accommodating the fruit and vegetables, and an exterior body 202 for accommodating the interior body 201, and the interior body 201 accommodated in the interior body 201 . A recording unit 205 that records the freshness of fruits and vegetables over time, and the temperature in the interior body 201 and/or the gas in the exterior body 202 based on the freshness of the fruits and vegetables recorded by the recording unit 205 a gas supply unit 203 for supplying gas into the exterior body 202 as necessary, and a gas discharge unit for discharging gas from the exterior body 202, including a control unit 206 for controlling the composition over time; 204) may be provided. Hereinafter, when referring to a package, it shall mean a thing having an interior body for accommodating fruits and vegetables and an exterior body for accommodating the interior body.

The schematic diagram which shows the schematic structure of the preservation|save apparatus for fruits and vegetables in FIG. 3 is shown. The storage device 200 for fruits and vegetables includes an interior body 201 for accommodating fruits and vegetables, and an exterior body 202 for accommodating the interior body 201 . The exterior body 202 is provided with a gas supply unit 203 for supplying external gas and a gas discharge unit 204 for discharging gas from the exterior body 202 . In addition, the storage device 200 for fruits and vegetables according to the present embodiment includes a recording unit 205 that records the freshness of the fruits and vegetables over time, and the temperature inside the built-in body based on the freshness of the fruits and vegetables recorded by the recording unit 205 . and/or a control unit 206 that controls the composition of the gas in the exterior body over time.

According to the gas permeation performance of the interior body and the exterior body, the gas in the interior body 201 can be exchanged with the gas in the buffer space 207 . Thereby, according to the kind of target fruit and vegetable, the respiration amount of a fruit and vegetable can be controlled indirectly. For example, by storing in a state with a low respiratory rate of fruits and vegetables, the rise of freshness is delayed, and the storage period of fruits and vegetables can be adjusted. The respiration amount of fruits and vegetables can be controlled by a storage atmosphere (control of gas absorbed or released by fruits and vegetables) and/or storage temperature. In addition, in this embodiment, "gas" refers to the general gas. Hereinafter, a specific device configuration will be further described.

[Package]

The package includes an interior body 201 for accommodating fruits and vegetables, and an exterior body 202 for accommodating the interior body 201 . Here, the exterior body 202 is for accommodating one or a plurality of interior bodies 201, and the interior body 201 is for preserving fruits and vegetables in a state in which the freshness is controlled. The exterior body 202 can be set as the structure suitable for accommodating the interior body 201, For example, in the exterior body 202, the fruits and vegetables accommodated in the interior body 201 together with the interior body 201. A well-known cushioning material may be accommodated for the purpose of protecting the. In addition, the exterior body 202 includes a cover part for taking out and taking in the interior body 201 , a thermometer for measuring the temperature inside the exterior body 202 , a cooler capable of cooling the gas in the exterior body 202 , and/or warming possible. You may have a heater.

In addition, the same thing as the interior body and exterior body described in the said fruit and vegetable packaging body can be used for the interior body and exterior body of the storage apparatus of this embodiment, except that a gas permeation control film is not essential. In the storage device for fruits and vegetables of the present embodiment, it is not essential to provide a gas permeation control film in the interior and/or exterior body as long as it has the above device configuration. It is preferable to use one provided with a gas permeation control film as an interior body and/or an exterior body. In addition, as the member constituting the interior body and the exterior body not provided with the gas permeation control film, materials constituting the interior body and exterior body other than the above-described gas permeation control film can be exemplified.

The exterior body 202 is connected to a gas supply unit 203 for supplying gas into the exterior body 202 and a gas discharge unit 204 for discharging gas from the exterior body 202 , and the exterior body 202 . The atmosphere inside is controlled by the gas supply unit 203 and the gas discharge unit 204 . Although it changes with the kind, fruits and vegetables absorb or discharge a predetermined|prescribed gas. Therefore, even if the atmosphere in the exterior body 202 is adjusted at the time of storage of fruits and vegetables, the inside of the interior body 201 and the atmosphere of the exterior body 202 can change with time. Here, the atmosphere in the exterior body 202 can be controlled to a desired range by continuously or intermittently circulating the atmosphere in the exterior body 202 using the gas supply unit 203 and the gas discharge unit 204 . . The gas composition of the exterior body 202 also indirectly affects the gas composition in the interior body 201 according to the gas permeation characteristic of the interior body 201 . In addition, although the installation positions of the gas supply part 203 and the gas discharge part 204 in the exterior body 202 are not specifically limited, From a viewpoint of controlling the atmosphere in the exterior body 202, the gas supply part 203 and It is preferable that the gas discharge parts 204 are not all located adjacent to each other. For example, in the rectangular parallelepiped exterior body 202, one of the gas supply unit 203 and the gas discharge unit 204 may be formed on the bottom surface and the other one may be formed on the top surface, and the gas supply unit 203 and One side of the gas discharge unit 204 may be formed on the side surface and the other side may be formed on the other side surface, and one of the gas supply unit 203 and the gas discharge unit 204 is formed on the top surface or the bottom surface, and the other side is formed on the top surface or the bottom surface. It may be provided in the side surface, and both of the gas supply part 203 and the gas discharge part 204 may be provided in a top surface, a bottom surface, or a side surface.

In addition, the buffer space 207 may be provided with an oxygen absorbent or a carbon dioxide generator in order to more arbitrarily adjust the ratio of oxygen and carbon dioxide in the buffer space 207 and the internal body. In addition, as an oxygen absorbent or a carbon dioxide generator, the thing similar to what was mentioned above can be used. In addition, the balance of oxygen and carbon dioxide regarding the low respiration state (hibernation state) of fruits and vegetables differs with the kind of fruits and vegetables, In this range, the gas permeation performance of an interior body and an exterior body can be adjusted suitably.

[Gas supply part and gas exhaust part]

The gas supply unit 203 and/or the gas discharge unit 204 may be provided with valves for adjusting the supply gas amount and the exhaust gas amount. Adjustment of the supply gas amount and the exhaust gas amount may be performed by controlling the diameters of the external air supply paths of the gas supply unit 203 and the gas discharge unit 204 like a valve, or a blower formed upstream of the gas supply unit 203, You may implement by controlling the air volume of the exhaust fan provided downstream of the gas discharge part 204. Moreover, the gas supply part 203 and/or the gas discharge part 204 may have a detector for detecting the composition (gas type and its ratio) of the outside air to be supplied and/or the bet to be discharged|emitted.

The gas supply unit 203 may be connected to a tank for storing supplied external air formed upstream of the gas supply unit 203 , or may be configured such that gas outside the exterior body 202 can only be introduced as external air. When the gas supply unit 203 is configured to connect the exterior body 202 and the tank, the tank serves as a supply source of external air to be supplied. Moreover, the gas discharge part 204 may be connected to the tank which is formed downstream of the gas discharge part 204, and stores the discharged|emitted air, and may be comprised so that the discharged|emitted air can be discharged|emitted to the outside air. In addition, a detector for detecting the composition (gas species and its ratio) of the supplied outdoor air and/or the exhausted air may be provided in the tank for storing the supplied external air and/or the tank for storing the discharged air.

Moreover, when the gas supply part 203 is comprised so that the gas outside the exterior body 202 can only be introduce|transduced as external air, ie, when the gas is air, the gas supply part 203 may be an opening which can be opened and closed. For example, when the oxygen concentration in the exterior body 202 becomes too low due to respiration of fruits and vegetables, the gas supply unit 203 is opened to introduce air outside the exterior body 202 and carbon dioxide can be discharged. In this case, the opening that can be opened and closed has the function of both the gas supply part 203 and the gas exhaust part 204 .

In addition, in the gas supply part 203, the cooler which can cool the supplied external air before it is supplied to the exterior body 202, and/or the heater which can warm may be provided. By having such a temperature control means, the temperature of the supply external air supplied to the exterior body 202 can be adjusted, As a result, it becomes possible to control the temperature in the exterior body 202. As shown in FIG. In addition, on the upstream side of the gas supply unit 203 , a supply source of various gases such as a gas cylinder, a flow rate controller according to each composition, and a gas mixer may be used. At this time, in order to improve the gas mixing precision, the upstream can be partially temperature-controlled.

The external air supplied from the gas supply unit 203 is not particularly limited, and for example, selected from the group consisting of air, oxygen gas, carbon dioxide gas, carbon dioxide gas, nitrogen gas, ethylene gas, ethanol gas, and ethyl acetate gas. and at least one or more of them. A single type of gas may be sufficient as gas, and 2 or more types of mixed gas may be sufficient as it. The external air supplied from the gas supply unit 203 can be appropriately changed according to the kind of fruits and vegetables to be stored. Moreover, in order to preserve|save fruits and vegetables, water vapor|steam can also be supplied from the gas supply part 203.

[Record book]

The recording unit 205 records the freshness of fruits and vegetables over time. The freshness of fruits and vegetables is a method A in which the change over time of the gas composition in the interior body and/or the exterior body is recorded over time; Method B for chronologically recording the amount of gas absorbed or released by fruits and vegetables based on the amount of gas supplied by the gas supply and the amount of exhaust gas discharged by the gas exhaust; Method C of detecting a gas species and/or amount of gas emitted by a fruit or vegetable using an indicator that reacts with a specific gas emitted by the fruit or vegetable, and recording it over time; Method D of irradiating the fruits and vegetables with infrared light and recording the infrared light absorption spectrum over time to detect sugar content and/or respiratory enzymes in the fruits and vegetables, and record them over time; Method E for detecting the freshness by the amount of visible light transmitted from fruits and vegetables and recording it over time; A change in the apparent color of fruits and vegetables can be detected and recorded by a method F or the like in which a color difference meter or a camera is used and the time-lapse is recorded.

In addition, the configuration of the various detectors for detecting the data recorded in the recording unit is not particularly limited, and can be configured to suit each method described above. The various detectors are connected to the recording unit so that data related to the freshness of each detected fruit or vegetable can be recorded in the recording unit, and the recording unit for recording the data related to the freshness of the fruit or vegetable, records the temperature in the exterior body, etc. over time It is connected to the control unit that controls it. The data detected by the various detectors are common in that they are data relating to the freshness of fruits and vegetables, and in the present embodiment, one type of detector and a recording unit corresponding thereto may be included, and two or more types of detectors and a recording unit corresponding thereto may have

For example, in method A, a detection unit such as an oxygen concentration meter or a carbon dioxide concentration meter installed in the interior body 201 and/or the exterior body 202 and the gas composition in the package are recorded over time to determine the freshness of fruits and vegetables. A logbook that records over time is used. Among these, from the viewpoint of directly recording the situation in which fruits and vegetables are placed, based on the time-lapse change in the gas composition of the space of the interior body 201 and/or the exterior body 202, the It is desirable to record the freshness of fruits and vegetables over time.

Further, in method B, a detection unit for detecting both the amount of supply gas supplied by the gas supply unit and the amount of exhaust gas discharged by the gas discharge unit; A recording section is used that records the freshness of fruits and vegetables over time by recording the amount of gas absorbed or released by the fruits and vegetables over time based on the amount of gas. In method B, it is preferable to record the amount of gas absorbed or emitted by fruits and vegetables over time for each type of gas. The data recorded in the recording unit 205 is not particularly limited, and for example, the amount of gas absorbed or released by the fruits and vegetables over time, the total amount of gas absorbed or released by the fruits and vegetables, and the amount of gas absorbed or released by the fruits and vegetables. The amount over time for each type, the total amount for each type of gas absorbed or released by the fruit or vegetable.

Moreover, in the method C, the detection part which detects the gas type and/or gas amount emitted by fruits and vegetables using an indicator, and the recording part which records these are used.

Further, in method D, by irradiating infrared light to fruits and vegetables, a detection unit detecting the infrared light absorption spectrum, and infrared light absorption spectrum obtained by irradiating infrared light to fruits and vegetables over time, the sugar content of fruits and vegetables and /or a recorder is used that detects respiratory enzymes and records the freshness of fruits and vegetables over time based thereon.

Further, in method E, the freshness of fruits and vegetables is recorded over time by irradiating visible light to the fruits and vegetables and recording the amount of transmitted light obtained by irradiating visible light to the fruits and vegetables over time, and a detector for detecting the amount of transmitted light. A record is used.

Moreover, in method F, a detection part, such as a color difference meter and a camera, which detects the change of the apparent color of a fruit and vegetable, and a recording part which records it over time are used.

Further, in each of the above methods, the type of gas recorded by the recording unit 205 may be at least one selected from the group consisting of air, oxygen gas, carbon dioxide gas, carbon dioxide gas, nitrogen gas, and ethylene gas. there is. These gases may change during the storage period according to respiration, metabolism, and transpiration of fruits and vegetables. The freshness of fruits and vegetables can be estimated from the amount of change or the time the fruits and vegetables are placed under a predetermined gas composition (eg, the time they are placed under low oxygen concentration and high carbon dioxide concentration).

Even at the same low oxygen concentration and high carbon dioxide concentration, the degree of deterioration of freshness of fruits and vegetables differs depending on the type of fruits and vegetables. Therefore, estimation of the freshness of fruits and vegetables can be performed by preparing in advance data on the change in freshness of fruits and vegetables when they are stored under some conditions, and comparing them with the data.

Further, from the viewpoint of more accurately grasping the freshness of fruits and vegetables, the recording unit may also record changes over time in the gas composition of the space in the buffer space, and record the freshness of fruits and vegetables accommodated in the internal body over time. Specifically, the recording unit 205 detects by a detector formed in the gas supply unit 203 and/or the gas discharge unit 204 , or a detector formed in a tank for storing supplied external air formed upstream of the gas supply unit 203 . It can be configured to record the composition (gas species and their proportions) and the amount of gas produced, supplied fresh air and/or exhausted air.

In addition, the recording unit 205 uses a thermometer provided in the interior body 201 and/or the exterior body 202 to more accurately grasp the freshness of fruits and vegetables, in the interior body 201 and/or the exterior body. The temperature in 202 may also be recorded over time.

[control unit]

The control unit 206 controls the gas composition and/or temperature in the interior body 201 and/or the exterior body 202 over time based on the freshness of the fruits and vegetables recorded by the recording unit 205 . Among them, it is preferable to control the temperature in the interior body and/or the gas composition in the exterior body over time. The control performed by the control unit is performed in order to preserve the freshness of fruits and vegetables in a more maintained state. Thereby, the freshness fall of fruits and vegetables can be delayed.

The method for the control unit to control the temperature in the interior body and/or the gas composition in the exterior body over time is not particularly limited, but for example, the control unit controls the gas composition and/or temperature in the exterior body 202 over time By controlling indirectly, the gas composition and/or temperature in the interior body 201 may be indirectly controlled. Even if the exterior body 202 is connected with a gas supply part 203 for supplying a predetermined type of gas to the exterior body 202 and a gas exhaust part 204 for discharging internal air from the exterior body 202 , do. In this case, the atmosphere in the exterior body 202 is controlled by the gas supply unit 203 and the gas discharge unit 204 . In addition, the exterior body 202 may have a cooling device and/or a heating device for adjusting the temperature in the exterior body 202 .

Further, the control unit may control the gas composition and/or temperature in the buffer space over time based on the freshness of the fruits and vegetables recorded by the recording unit from the viewpoint of more accurately maintaining the freshness of the fruits and vegetables.

The freshness of the fruits and vegetables can be controlled by adjusting the temperature in the interior body 201 and/or the exterior body 202 , the atmosphere in which the fruits and vegetables are stored, and the amount of gas absorbed and discharged by the fruits and vegetables. For example, the storage period of fruits and vegetables can be prolonged by preserving fruits and vegetables at low temperatures and in a state in which the fruits and vegetables will be in a low respiration state (hibernating state). The temperature and atmosphere regarding the freshness of fruits and vegetables change with the kind of fruits and vegetables, and can be adjusted suitably.

As an example of a specific control method of the freshness of fruits and vegetables, the control unit 206 controls the gas composition and/or in the exterior body 202 so that the hypoventilation state (hibernation state) of the fruits and vegetables becomes longer until sent to the consumer. Alternatively, the temperature can be controlled over time. In addition, the gas composition and/or temperature in the exterior body 202 is set for a period of time until it is sent to the consumer so that the amount of gas absorbed or released by the fruits and vegetables becomes a predetermined amount (to suppress a decrease in freshness due to excessive maturation). It can be controlled over time.

[Pre-treatment method of fruits and vegetables]

The fruits and vegetables stored using this embodiment can be pre-processed, such as sterilization, before performing a preservation|save process. As the sterilization method, it can be sterilized using liquid, gas, or light or heat.

In the pretreatment, a disinfectant, an antifungal agent, a natural extract, a synthetic preservative, etc. may be used. Although it does not specifically limit as a disinfectant, For example, hypochlorous acid water, sodium hypochlorite, hypochlorous acid Ca, electrolytic hypochlorous water, chlorine dioxide, O ₃ etc. can be used. Moreover, it is although it does not specifically limit as a fungicide, For example, azoxystrobin, imassal, orthophenylphenol, orthophenylphenol sodium, diphenyl, thiabendazole, fludioxonyl, etc. can be used. Moreover, as a natural extract, Although it is although it does not specifically limit, For example, Mugwort extract (capyrin), mustard extract (isothiocyanurate), hinokitiol extract (β-tuyaplicin), etc. can be used. Moreover, it is although it does not specifically limit as a synthetic preservative, For example, paraoxybenzoic acid ester, sodium sulfite, sodium hyposulfite, sulfur dioxide, pyrosulfite K, pyrosulfite Na etc. can be used.

As a sterilization method using light, a method using infrared rays or ultraviolet rays, in particular, ultraviolet rays with a wavelength of 200 to 300 nm, which is referred to as UV-C wavelength band, preferably, ultraviolet rays with a wavelength of 250 to 280 nm. can At this time, a mercury lamp, a discharge light source, and LED can be used as a light source, Furthermore, pulse irradiation or continuous irradiation can be implemented as needed. The sterilization method by irradiation is preferable rather than sterilization by the said additive, and sterilization by the ultraviolet-ray which has a UV-C wavelength band in view of a sterilization effect is more preferable. Specifically, fruits and vegetables can be placed on a tray and sterilized while irradiated.

[preservation method of fruits and vegetables]

The method for storing fruits and vegetables according to the present embodiment includes a recording step of recording the freshness of fruits and vegetables accommodated in the interior body 201 over time, and the interior and/or exterior of the interior body 201 based on the recorded freshness of the fruits and vegetables. and a control process for controlling the composition and/or temperature of the gas within the sieve 202 over time.

At this time, the above, sterilizing and fungicide may be supplied together. Moreover, gases, such as an antioxidant and hydrogen, which suppress browning of fruits and vegetables can also be supplied.

[recording process]

The recording step is a step of recording the freshness of fruits and vegetables accommodated in the interior body 201 over time, and the above methods A to F may be used. For example, the freshness of fruits and vegetables accommodated in the interior body over time can be recorded over time based on changes in the gas composition in the interior body and/or the exterior body over time. In addition, in the recording process, from the viewpoint of more accurately grasping the respiration of fruits and vegetables, it is preferable to also record the temperature in the internal body over time. In the recording process, infrared light is irradiated to fruits and vegetables and the infrared light absorption spectrum is recorded over time to detect sugar content and/or respiratory enzymes in fruits and vegetables, and based on this, the freshness of fruits and vegetables is recorded over time. Alternatively, the freshness may be detected by the amount of visible light transmitted from the fruit and recorded over time, or a change in the apparent color of the fruit or vegetable may be detected using a colorimeter or a camera and recorded over time.

Further, in the recording step, the freshness of fruits and vegetables is recorded over time based on the amount of gas supplied to the exterior body 202 and the amount of exhaust gas discharged from the exterior body 201 , by recording the amount of gas absorbed or released by the fruits and vegetables over time. It may be a step of recording over time. In this case, the gas absorbed or emitted by the fruits and vegetables is not particularly limited, and for example, at least one selected from the group consisting of carbon dioxide gas, oxygen gas, nitrogen gas, ethylene gas, ethanol gas, ethyl acetate gas, and water vapor. more can be mentioned. A single type of gas may be sufficient as gas, and 2 or more types of mixed gas may be sufficient as it. In the recording step, the amount of gas absorbed or emitted by fruits and vegetables may be recorded over time for each type of gas. Moreover, in the recording process, the temperature inside the exterior body 202 may also be recorded over time.

[Control process]

The control process is a process of controlling the gas composition and/or temperature in the interior body 201 and/or the exterior body 202 over time based on the freshness of the fruits and vegetables recorded by the recording process. Among them, it is preferable to control the temperature in the interior body 201 and/or the gas composition in the exterior body 202 over time. The method by which the control unit controls the temperature in the interior body and/or the gas composition in the exterior body over time is not particularly limited, but for example, the control unit controls the gas composition and/or temperature in the exterior body 202 over time By controlling indirectly, the gas composition and/or temperature in the interior body 201 may be indirectly controlled. The control performed in the control process is performed in order to preserve the freshness of fruits and vegetables in a more maintained state. By setting it as this, the freshness fall of fruits and vegetables can be slowed down.

In addition, as above-mentioned, this invention is not limited to the said embodiment and the modified example mentioned already, A various deformation|transformation is possible within the range which does not deviate from the summary. That is, the said embodiment is only a simple illustration in every point, and is not interpreted limitedly.

Example

Hereinafter, the present invention will be described in more detail using Examples and Comparative Examples. The present invention is not limited at all by the following examples.

How to measure sugar:

The asparagus juice was centrifuged and filtered, and the sucrose, glucose, and fructose contents of the filtrate were measured using a biosensor of Oji Measuring Company to determine the sugar content per unit weight of asparagus. In addition, since the sugar content of asparagus gradually decreases from harvest, the preservation of asparagus can be evaluated by measuring the sugar content.

How to measure the gas concentration in the envelope:

Measured with a needle using a Dan sensor (Checkpoint manufactured by Mocon).

[Example 1]

1 kg of asparagus as an inner body (biaxially stretched polypropylene film thickness 20 µm, bag size 28 cm × 35 cm hole diameter 5 mm number of holes 2 oxygen permeability = 1.4 × 10 ⁵ cc/m2·day·atm carbon dioxide permeability = 1.5 × 10 ⁵ cc/m2·day·atm, ratio = 1.1), exterior body (Suntec CE film thickness 14㎛, envelope size 37cm × 41cm, no hole Oxygen permeability = 2.3 × 10 ⁴ cc/m2·day·atm, carbon dioxide Permeability = 1.2 × 10 ⁵ cc/m 2 ·day·atm ratio = 5.4), and stored at 15°C × 7 days. The graph which shows the time-dependent change of the gas composition of each part in a storage state in FIG. 4 is shown. The oxygen concentration after 7 days from the start of the storage was 4%, the carbon dioxide concentration was 9%, and it was in a substantially steady state. Moreover, the residual amount of the saccharide|sugar after 7 days from the start of storage was 78 %.

[Example 2]

From coated ball paper laminated with PE (apparent weight 160 g/m2, oxygen permeability = 7.6 × 10 ³ cc/m2 ·day ·atm carbon dioxide permeability = 1.7 × 10 ³ cc/m2 ·day ·atm, ratio = 4.5), A box with an inner dimension of 194 mm x 60 mm x 259 mm was manufactured, this box was used as an interior body, and 1 kg of asparagus was stored similarly to Example 1 using the exterior body of Example 1 at 15 degreeC x 7 days. . The oxygen concentration after 7 days from the start of storage was 7%, and the carbon dioxide concentration was 11%. Moreover, the residual amount of the saccharide|sugar after 7 days from the start of storage was 68 %.

[Example 3]

In the same manner as in Example 1, 1 kg of asparagus was stored at 15°C for 7 days using the inner body of Example 1 and the box of Example 2 as the outer body. The oxygen concentration after 7 days from the start of storage was 10%, and the carbon dioxide concentration was 9%. Moreover, the residual amount of saccharide|sugar after 7 days from the start of storage was 59 %.

[Comparative Example 1]

1 kg of asparagus was packaged only with the same inner body as in Example 1 without using the outer body, and stored at 15°C for 7 days. The graph which shows the time-dependent change of the gas composition of each part in a storage state in FIG. 5 is shown. The oxygen concentration after 7 days from the start of storage was 19%, and the carbon dioxide concentration was 2%. Moreover, the residual amount of the saccharide|sugar after 7 days from the start of storage was 11 %.

[Comparative Example 2]

An interior body was prepared using the same biaxially stretched polypropylene film as in Example 1 except that there was no hole. 1 kg of asparagus was packaged only with the prepared inner body without using the outer body, and stored at 15°C for 7 days. The graph which shows the time-dependent change of the gas composition of each part in a storage state in FIG. 6 is shown. The oxygen concentration after 4 days from the start of storage was 0.3%, and the carbon dioxide concentration was 22.5%. At 4 days from the start of storage, oxygen deficiency occurred in the package, and generation of off-flavor was confirmed. Therefore, the test was stopped at this point.

Industrial Applicability

The package of fruits and vegetables, the storage apparatus, and the storage method of this invention have industrial applicability as a technique for preserve|saving, controlling the freshness of a fruit and vegetable.

100: package
101: internal body
102: exterior body
103: buffer space
200: Preservation device for fruits and vegetables
201: internal body
202: exterior body
203: gas supply
204: gas outlet
205: register
206: control unit
207: buffer space

Claims (18)

An internal body for accommodating fruits and vegetables,
and an exterior body accommodating the interior body;
At least a part of the interior body and the exterior body has an oxygen permeability of 2×10 ³ to 7×10 ⁵ cc/m 2 ·day·atm at 23°C, and a carbon dioxide transmission rate of 4×10 ³ at 23°C 7 × 10 ⁵ cc/m 2 ·day·atm, the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less, the ratio of the carbon dioxide permeability to the oxygen permeability of the interior body is 1.0 to 3.0, and the above of the exterior body The ratio of the carbon dioxide permeability to the oxygen permeability is 1.1 to 5.0, or the ratio of the carbon dioxide permeability to the oxygen permeability of the interior body is 1.1 to 5.0 and the ratio of the carbon dioxide permeability to the oxygen permeability of the exterior body is 1.0 to 3.0 A package of fruits and vegetables, comprising a phosphorus gas permeation control film. The method of claim 1,
A package of fruits and vegetables, wherein the gas permeation control film has a water vapor transmission rate at 23°C of 2 to 200 g/day·m 2 . 3. The method of claim 2,
A package of fruits and vegetables, wherein an oxygen absorbent is provided in a space between the interior body and the exterior body. 3. The method of claim 2,
A package of fruits and vegetables comprising a carbon dioxide generating agent in a space between the interior body and the exterior body. 4. The method of claim 3,
A package of fruits and vegetables, comprising fruits and vegetables as the oxygen absorbent. 5. The method of claim 4,
A package of fruits and vegetables, comprising fruits and vegetables as the carbon dioxide generating agent. A package for the fruit or vegetable according to any one of claims 1 to 6;
a recording unit for recording the freshness of the fruits and vegetables accommodated in the internal body over time;
a control unit for controlling the composition of the gas in the interior body and/or the exterior body over time based on the diagram of the fruits and vegetables recorded by the recording unit;
a gas supply unit for supplying gas to the exterior body;
A storage device for fruits and vegetables, comprising a gas discharge unit for discharging gas from the exterior body. 8. The method of claim 7,
The storage device for fruits and vegetables, wherein the gas contains at least one selected from the group consisting of air, oxygen gas, carbon dioxide gas, carbon dioxide gas, nitrogen gas, ethylene gas, ethanol gas, and ethyl acetate gas. 8. The method of claim 7,
The storage device for fruits and vegetables, wherein the recording unit also records the temperature in the inner body and/or the outer body over time. Based on the change over time in the gas composition of the space inside the inner body of the packaged body of the fruit or vegetable according to any one of claims 1 to 6, the freshness of the fruit and vegetable contained in the inner body is recorded over time recording process;
and a control step of controlling the temperature in the interior body and/or the gas composition in the exterior body over time based on the recorded freshness of the fruit or vegetable product. 11. The method of claim 10,
The recording process records the amount of gas absorbed or emitted by the fruits and vegetables over time based on the amount of the gas supplied to the outer body and the amount of the exhaust gas discharged from the outer body, so that the freshness of the fruits and vegetables is recorded over time. A method of preserving fruits and vegetables, which is the process of recording as 11. The method of claim 10,
The method for preserving fruits and vegetables, wherein the recording step is a step of recording the freshness of the fruits and vegetables over time based on a time-dependent change in a gas composition in the interior body and/or the exterior body. 11. The method of claim 10,
the control process is a process of controlling the gas composition and/or temperature in the exterior body over time based on the recorded diagram of the fruits and vegetables;
The method for preserving fruits and vegetables, wherein the control step controls the gas composition and/or temperature in the interior body over time by controlling the gas composition and/or the temperature in the exterior body over time. delete delete delete delete delete

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