KR20200034687A - Packaging, preservation apparatus and preservation method for fruit and vegetable - Google Patents

Abstract

The present invention is to provide a packaging body, a preservation apparatus and a preservation method for fruits and vegetables, which can control freshness of fruits and vegetables and preserve the fruits and vegetables for a long period of time. The packaging body for fruits and vegetables comprises an interior body for accommodating the fruits and vegetables and an exterior body for accommodating the interior body, wherein in at least a portion of the interior body and/or the exterior body, a gas penetration control film is provided with oxygen permeability of 2 × 10^3 to 7 × 10^5 cc/m^2·day·atm at 23°C, and carbon dioxide permeability of 4 × 10^3 to 7 ×10^5 cc/m^2·day·atm at 23°C. Moreover, the ratio of the carbon dioxide permeability to the oxygen permeability is equal to or less than 10.

Description

PACKAGING, PRESERVATION APPARATUS AND PRESERVATION METHOD FOR FRUIT AND VEGETABLE}

The present invention relates to a fruit and vegetable packaging, a storage device and a storage method.

Fruits and vegetables are sent to the table after harvest, through the distribution process. In general, the more ripe the fruits and vegetables, the higher the nutritional value. Therefore, in Patent Document 1, the process of harvesting fruits and vegetables in the distribution process of fruits and vegetables conventionally performed is omitted, and fresh fruits and vegetables after harvest reach the hand of the purchaser and consumer as soon as possible, and the purchaser · Disclosed is an aging method for aging agricultural products by changing the ambient temperature under a predetermined gas atmosphere, with the aim of enabling the consumer to easily ripen according to his own preferences, etc., and to obtain suitable seasonal fruits and vegetables. It is done.

On the other hand, fruits and vegetables have few short ripening periods, and if they are fruits and vegetables that have a preservation method, they can be obtained all year round, but the fruits and vegetables that are perishable cannot be said to have a sufficient preservation method. In particular, fruits and vegetables have a higher moisture content than meat and fish, and because the cell membrane has a lower water permeability than animals, when frozen, cells are fragile and are not suitable for cryopreservation such as those used for meat and fish. Moreover, even if a cold storage is prepared, it is not easy to maintain the freshness for a long time, and it is difficult to keep freshness when the period from harvest to consumption is long.

Therefore, a technique of maintaining freshness of fruits and vegetables by a packaging bag is known (Patent Document 2).

Japanese Patent Application Publication No. 2004-159519 Japanese Patent Application Publication No. 2015-037972

When a method of preserving fruits and vegetables that can maintain the freshness of fruits and vegetables for a longer period is established, new values can be created. For example, if a fruit or vegetable that can keep fresh for only a few days can be kept fresh for several decades by a preservation technique, it becomes possible to send the fruit or vegetable to the consumer in a fresher state, and the freshness decrease reduces the amount of fruit or vegetable that must be discarded. It is assumed to let it. In addition, if the preservation technology is established, it is possible to supply fruits and vegetables to areas where transportation takes days, and it is thought that the export volume of fruits and vegetables in Japan, which is considered to be relatively delicious, will increase. In addition, if the fruits and vegetables can be obtained even in a time when it is difficult to obtain conventionally, new demand can be created.

However, in general, fruits and vegetables continue to breathe even after harvesting, and it is considered that the freshness tends to deteriorate due to deterioration by being placed under conditions in which the breathing is actively performed. It is known that breathing of fruits and vegetables is suppressed when under a low-oxygen, high-carbon dioxide environment suitable for the atmosphere. However, as in Patent Document 2, in the fresh fruit freshness packaging bag made of a film having a through hole formed, oxygen and carbon dioxide can freely (non-selectively) pass through the through hole, thereby reducing the oxygen concentration. 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 preservation device, and a preservation method of fruits and vegetables that can be stored for a longer period of time while controlling freshness of fruits and vegetables.

The present inventors studied earnestly to solve the above problems. As a result, it is possible to solve the above problems by more accurately controlling the respiration of fruits and vegetables in the intestine by using the intestine and the exterior body having a predetermined gas permeability, and to detect, record, and record the freshness of the fruits and vegetables. Based on the fresh fruits and vegetables, it has been found that the above-described problems can be solved by controlling the environment in the interior body and the exterior body over time, and the present invention has been completed.

That is, the present invention is as follows.

(1) The internal organs that accommodate fruits and vegetables,

Has an exterior body that accommodates the interior body,

Oxygen permeability at 23 ° C. is 2 × 10 ³ to 7 × 10 ⁵ cc / m 2 · at · atm in at least a portion of the interior body and / or exterior body, and carbon dioxide permeability at 23 ° C. is 4 × 10. A package of fruits and vegetables having a gas permeation control film having a ratio of ³ to 7 × 10 ⁵ cc / m 2 · at · atm and a ratio of the carbon dioxide permeability to the oxygen permeability of 10 or less.

[2] The package of fruits and vegetables according to [1], wherein the gas permeability control film has a water vapor permeability at 23 ° C of 2 to 200 g / day · m 2.

[3] A 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] A package of fruits and vegetables according to any one of [1] to [3], wherein a space between the interior body and the exterior body is provided with a carbon dioxide generator.

[5] A package of fruits and vegetables according to [3], wherein the fruits and vegetables are provided as the oxygen absorbent.

[6] A package of fruits and vegetables according to [4], wherein the fruits and vegetables are provided as the carbon dioxide generator.

[7] A packaged body of fruits and vegetables, which has an interior body for receiving fruits and vegetables, and an exterior body for receiving the interior bodies,

And 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 interior body and / or the gas composition in the exterior body over time based on the freshness of the fruits and vegetables recorded by the recording unit.

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

A storage device for fruits and vegetables according to [7], comprising a gas outlet for discharging gas from the exterior body.

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

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

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

[11] Of [7] to [10], wherein the recording section records the freshness of the fruit or vegetable over time based on a change over time of the gas composition in the interior body and / or the exterior body. A storage device for fruits and vegetables according to any one of the preceding claims.

[12] The control unit controls the gas composition and / or temperature in the exterior body over time, thereby controlling the gas composition and / or temperature in the interior body over time, [8] to [11] Preservation apparatus for fruits and vegetables according to any one of the preceding claims.

[13] The gas includes 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] to [12] Preservation apparatus for fruits and vegetables according to any one of the preceding claims.

[14] The storage unit of the fruit or vegetable 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] The freshness of the fruits or vegetables accommodated in the intestines is temporally based on a time-dependent change in the gas composition of the space in the intestines of the package of fruits and vegetables according to any one of [1] to [6]. The recording process to record with,

And a control process for controlling the temperature in the interior body and / or the gas composition in the exterior body over time based on the diagram of the recorded fruits and vegetables.

[16] The recording process records the amount of gas absorbed or discharged by the fruits and vegetables over time based on the amount of supply gas supplied to the exterior body and the amount of exhaust gas discharged from the exterior body, so that the freshness of the fruits and vegetables is recorded. The method of preserving fruits and vegetables according to [15], which is a step of recording over time.

[17] The recording process is a process in which the freshness of the fruit or vegetable is recorded over time based on a change over time of the gas composition in the interior body and / or the exterior body, [15] or [16] Preservation method of fruits and vegetables described in.

[18] The control process is a process of controlling the gas composition and / or temperature in the exterior body over time based on the freshness of the recorded fruits and vegetables,

The control step is to control the gas composition and / or the temperature in the interior body over time by controlling the gas composition and / or the temperature in the exterior body over time, [15] to [ 17] A method for preserving fruits and vegetables according to any one of the preceding claims.

ADVANTAGE OF THE INVENTION According to this invention, the package, the storage apparatus, and the storage method of a fruit or vegetable which can be stored for a longer period of time can be provided while controlling the freshness of a fruit or vegetable.

1 is a schematic diagram of a package of fruits and vegetables of the present embodiment.
Fig. 2 is a graph schematically showing a change over time of a gas composition in a visceral body in a stored state.
3 is a schematic diagram of a storage device for fruits and vegetables of the present embodiment.
4 is a graph showing the lapse of time in the gas composition of each part in the storage state of Example 1. FIG.
5 is a graph showing the lapse of time in the gas composition of each part in the storage state of Comparative Example 1.
6 is a graph showing the lapse of time in the gas composition of each part in the storage state of Comparative Example 2.

Hereinafter, embodiments of the present invention (hereinafter referred to as "this embodiment") will be described in detail, but the present invention is not limited to this, and various modifications can be made without departing from the gist thereof. In addition, in the figure, the same reference numerals are given to the same elements, and overlapping descriptions are omitted. In addition, the positional relationship of up, down, left, and right, etc. shall be based on the positional relationship shown in drawings unless otherwise specified. In addition, the dimension ratio of drawing is not limited to the ratio shown.

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

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

The term "preservation" refers to a state in which fruits and vegetables are stored in a predetermined container while the fruits and vegetables are harvested and then provided to the customer at a retail store, or until the fruits and vegetables are harvested and then delivered to the customer at a restaurant. The distribution process is also included in preservation.

The term "breathing" means that the fruits and vegetables inhale oxygen from pores or the like and release carbon dioxide. During breathing, the moisture retained by fruits and vegetables may also be released.

(Packaging of fruits and vegetables)

The packaged body of the fruit or vegetable of the present embodiment has an interior body for accommodating a fruit or vegetable and an exterior body for accommodating the interior body, and the oxygen permeability at 23 ° C. is 2 in at least a part of the interior body and / or the exterior body. × 10 ³ ∼ 7 × 10 ⁵ cc / m2 · day · atm, carbon dioxide permeability at 23 ° C. is 4 × 10 ³ ∼ 7 × 10 ⁵ cc / m2 · day · atm, and the carbon dioxide permeability to oxygen permeability A gas permeation control film having a ratio of 10 or less is provided.

As the fruits and vegetables breathe, the concentration of oxygen in the intestines decreases, and the concentration of carbon dioxide increases. If the visceral body is a complete sealing system, over time, the inside of the visceral body becomes oxygen deficient, and the respiration of the fruits and vegetables is disturbed, and as a result, the fruits and vegetables generate gas obstacles, such as abnormality of maturation, browning of the tissues, and acetosis in the tissues. Damages such as accumulation of aldehydes and ethanol and altered taste occur. On the other hand, if the visceral body is an open system in which oxygen and carbon dioxide can pass freely, breathing of the fruits and vegetables is not disturbed, but since the metabolism of fruits and vegetables progresses to the same extent as when not packaging, it is preserved for a longer period than the state in which the freshness is maintained. It becomes difficult to do. On the other hand, the packaged body of the present embodiment maintains a low-oxygen and high-carbon dioxide state in the visceral body such that respiration of the fruit and vegetable is not excessively inhibited by accommodating the fruit or vegetable in the visceral body having a predetermined permeation characteristic. By having an exterior body covering the interior body, a gas in the interior body and a gas existing in a 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 interior body tends to move into the buffer space via a gas permeation control film, and oxygen in the buffer space tends to move into the interior body. In order to make the fruits and vegetables not in an oxygen-deficient state and also in a low-respiration state (hibernation state), it is important to adjust the concentrations of oxygen and carbon dioxide, but by providing the internal body and the external body in this way, only the internal body is used to form a single layer. Compared to the case where the oxygen and carbon dioxide are kept in the open air in a packaged state, it becomes possible to maintain the carbon dioxide at an appropriate concentration for each fruit or vegetable to be preserved.

1 shows a schematic diagram of a package of fruits and vegetables of the present embodiment. The packaging body 100 of the fruit or vegetable of this embodiment has the interior body 101 which accommodates a fruit or vegetable, and the exterior body 102 which accommodates the interior body. Depending on the gas permeability of the intestine, the gas in the intestine 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 permeability of carbon dioxide is more easily transmitted by 10 or less than the ratio of the permeability of oxygen. As a result, as schematically shown in FIG. 2, the oxygen consumed with the passage of time reaches a constant equilibrium value according to the value of the oxygen permeability of the intestine, and the carbon dioxide discharged with the passage of time also contains the intestine. A constant equilibrium value is reached according to the value of the carbon dioxide permeability of. Therefore, the fruits and vegetables are not in an oxygen-deficient state, and can be brought into a low-breathing state (hibernation state).

(Built-in body)

The visceral body is for accommodating one or more fruits and vegetables, and the fruits and vegetables are preserved in a state in which freshness is maintained among the viscera.

The interior body is not particularly limited as long as the concentration of oxygen and carbon dioxide in the interior body is achieved by combination with the exterior body, and may be provided with a predetermined gas permeation control film. In that case, the interior body may include a part of the gas permeation control film, or may be composed of the entire gas permeation control film. Moreover, when a gas permeation control film is included in a part, it is preferable that other parts have low gas permeability. In addition, as a member constituting the interior body, a thermometer, an oxygen concentration meter, and / or a carbon dioxide concentration meter may be formed, or the instrument may be 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, resin materials such as resin films and resin boxes other than the gas permeation control film, paper materials such as wood, cardboard, and nonwoven fabrics. Fiber structures, such as these, are mentioned. The visceral body to be used can be appropriately selected from the viewpoints of the properties such as the breathing rate and the amount of increase in the fruits and vegetables to be preserved, and the combination of the visceral body and the exterior body considering the properties. Hereinafter, the gas permeation control film will be described.

(Oxygen permeability)

The oxygen permeability at 23 ° C of the gas permeation control film is 2 × 10 ³ to 7 × 10 ⁵ cc / m 2 · at · atm, preferably 2.5 × 10 ³ to 4 × 10 ⁵ cc / m 2 · 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 deficiency in the intestine can be prevented, and the minimum amount of oxygen can be supplied into the intestine from the buffer space. In addition, when the oxygen permeability at 23 ° C. is 7 × 10 ⁵ cc / m 2 · day · atm or less, the oxygen concentration in the intestine can be adjusted to an appropriate oxygen concentration for each fruit or vegetable that can suppress breathing. The oxygen permeability at 23 ° C can be adjusted depending on the type, composition, and structure of the resin used. In addition, the oxygen permeability at 23 ° C can be measured by the method described in JIS K 7126, and the film having a nonwoven fabric or a hole can be measured after bonding with a base film having a known oxygen permeability. have.

(Permeability of carbon dioxide)

The permeability of carbon dioxide at 23 ° C of the gas permeation control film is 4 × 10 ³ to 7 × 10 ⁵ cc / m 2 · at · atm, preferably 5 × 10 ³ to 4 × 10 ⁵ cc / m 2 · 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, thereby reducing the carbon dioxide concentration and suppressing gas interference. Moreover, the carbon dioxide permeability at 23 ° C. is 7 × 10 ⁵ cc / m 2 · day · atm or less, whereby the carbon dioxide in the intestine can be maintained at a higher concentration, and breathing can be suppressed to maintain the freshness of fruits and vegetables. The carbon dioxide permeability at 23 ° C can be adjusted depending on the type, composition, and structure of the resin used. Moreover, the carbon dioxide permeability at 23 ° C can be measured by the method described in JIS K 7126, and a film having a nonwoven fabric or a hole can be measured after bonding with a base film having a known carbon dioxide permeability.

The ratio of the carbon 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 permeability of carbon dioxide to the oxygen permeability is 10 or less, the inside of the intestine can be maintained at a low oxygen concentration, and carbon dioxide can be appropriately discharged. In addition, when the ratio of the permeability of carbon dioxide to the permeability of oxygen is 1.0 or more, the oxygen concentration can be properly maintained, thereby preventing gas interference due to oxygen deficiency.

In addition, the ratio of the permeability of carbon dioxide to the above-described 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 visceral body is 1.0 to 4.0, the oxygen concentration in the buffer space can be controlled to be low in combination with the ratio of the exterior body to 4.0 to 10, and consequently, the oxygen concentration in the visceral body can be controlled to a low concentration. have.

Conversely, when the ratio of the intestinal body is 4.0 to 10.0, by using 1.0 to 4.0 as the ratio of the outer body, carbon dioxide in the intestinal body is discharged, so that it is possible to suppress the obstacle caused by high concentration of dioxide and maintain an appropriate carbon dioxide concentration.

In addition, from the relationship between the optimum storage gas concentration of the fruits and vegetables, the breathing rate, the injection amount, and the volume, a combination in which the visceral body is 1.0 to 3.0 and an exterior body is 1.1 to 5.0, or vice versa may be used.

(Water vapor permeability)

The water vapor permeability at 23 ° C of the gas permeation control film is preferably 2 to 200 g / day · m 2, more preferably 3 to 50 g / day · m 2, further preferably 4 to 30 g / It is one square meter. When the water vapor permeability at 23 ° C. is 2 g / day · m 2 or more, condensation water does not easily build up in the intestine, and consequently, it is possible to suppress the deterioration of the fruits and vegetables, such as lingering. In addition, when the water vapor transmission rate at 23 ° C is 200 g / day · m 2 or less, excessive vaporization from fruits and vegetables can be suppressed, and as a result, drying can be prevented. The water vapor transmission rate at 23 ° C can be adjusted according to the type, composition, and structure of the resin used. In addition, the water vapor transmission rate at 23 ° C can be measured according to JIS K 7129. The film having a nonwoven fabric or a hole can be measured after bonding with a base film in which water vapor permeability is already known.

(Configuration)

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. Especially, polyolefin resin, polyester resin, polystyrene resin, and polyamide resin are preferable. Moreover, 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, oxygen permeability of 2 × 10 ³ to 7 × 10 ³ cc / m 2 · atm, carbon dioxide permeability of 7 × 10 ³ to 4 × 10 ⁴ cc / m 2 · day · Atm, polyethylene film, for example, oxygen permeability 3 × 10 ³ ~ 3 × 10 ⁴ cc / ㎡ · day · atm, carbon dioxide permeability 1 × 10 ⁴ ~ 8 × 10 ⁴ cc / ㎡ · day · atm. Further, the polystyrene-based film has, for example, oxygen permeability of 2 × 10 ⁴ to 1 × 10 ⁵ cc / m 2 · atm, carbon dioxide permeability of 4 × 10 ⁴ to 5 × 10 ⁵ cc / m 2 · at · atm. . The above is an example, and the oxygen permeability and carbon dioxide permeability of the film made of each resin are not limited to the above, and the oxygen permeability and carbon dioxide permeability can be appropriately adjusted according to the molecular weight or monomer ratio of the resin or the composition of the thickness layer of the film. have.

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

In addition, by forming a micro-hole by laser processing or invasion processing, or a punch-hole by opening processing (collectively referred to as a "hole"), the oxygen permeability and carbon dioxide permeability of the gas permeation control film are controlled. You may do it. The pore size of the micropore is preferably 0.5 to 100 μm, more preferably 1 to 10 μm or 15 to 80 μm. The pores of the micropores may be used alone or in combination with micropores of large and small pore diameters. Moreover, the hole diameter of the punch hole is preferably 1 to 10 mm. By forming such a hole, the polyester-based film or the 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.

Moreover, the gas permeation control film may be obtained by partially bonding a fibrous structure such as paper or nonwoven fabric to a single layer film or a laminated film, or using a fibrous structure as a gas permeation control film.

The air permeability of the gas permeation control film using the fiber structure is preferably 0.1 to 800 cm 3 / cm 2 · sec, more preferably 0.3 to 500 cm 3 / cm 2 · sec, and more preferably 1 to 30 cm 3 / It is cm2 · sec. When the air permeability of the plastic is 0.1 cm 3 / cm 2 · sec or more, gas permeation into the interior body is promoted, and gas interference tends to be suppressed. Moreover, when the air permeability of the plastic is 800 cm 3 / cm 2 · sec or less, there is a tendency that the suppression of drying and freshness of fruits and vegetables in the intestine is further improved. The plastic air permeability can be adjusted by fiber diameter or fiber density. In addition, the air permeability of prazil can be measured with a pressure difference of 125 Pa in accordance with the method A of JIS L 1096.

As the nonwoven fabric that can be used as the fiber structure, a short fiber nonwoven fabric and a long fiber nonwoven fabric can be used. The short fiber nonwoven fabric is not particularly limited, and examples thereof include chemical bond nonwoven fabric (CB), thermal bond nonwoven fabric (TB), needle punched nonwoven fabric (NP), and spunlace nonwoven fabric (SL). Moreover, although it does not specifically limit as a long fiber nonwoven fabric, For example, a spanbond nonwoven fabric (SB), a melt blown nonwoven fabric (MB), etc. are mentioned. The fibers constituting the nonwoven fabric are not particularly limited, and examples thereof include fibers based on polyethylene resin, polypropylene resin, polyester resin, polyamide resin, and the like.

Moreover, when a gas permeation control film is a laminated film, it is preferable that at least one layer has the same structure as the said single layer film. Hereinafter, the resin type which comprises each layer of a single-layer film or a laminated 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; Polypropylene such as homo polypropylene and random polypropylene; And olefin-based copolymers such as ethylene-ethyl acrylate copolymer, ethylene-vinyl acetate copolymer, and ethylene-vinyl alcohol copolymer.

Although it does not specifically limit as a film using polyethylene, For example, besides the film which consists of the said polyethylene, the crosslinked 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, besides the film which consists of the said polypropylene, a stretched polypropylene film, a non-stretched polypropylene film, and a biaxially stretched polypropylene film are mentioned.

(Polyester resin)

Although it does not specifically limit as polyester resin, For example, polyethylene terephthalate, polyethylene isophthalate, polybutylene terephthalate, poly (1,4-cyclohexylene dimethylene terephthalate), polyethylene-2,6 -Naphthalate is mentioned.

(Polyamide resin)

Although it does not specifically limit as polyamide resin, For example, polycaproamide (nylon 6), polydodecanamide (nylon 12), polytetramethylene adipamide (nylon 46), polyhexamethylene adipamide (Nylon 66), Polyundecamethylene adipamide (Nylon 116), Polymetaxylyleneadipamide (Nylon MXD6), Polyparaxylyleneadipamide (Nylon PXD6), Polytetramethylene sebacamide (Nylon 410 ), Polyhexamethylene sebacamide (nylon 610), polydecamethylene adipamide (nylon 106), polydecamethylene sebacamide (nylon 1010), polyhexamethylenedodecamide (nylon 612), polydecamethylene degree Decamide (nylon 1012), polyhexamethyleneisophthalamide (nylon 6I), polytetramethylene terephthalamide (nylon 4T), polypentamethylene terephthalamide (nylon 5T), poly-2-methylpentamethyleneterephthala De (nylon M-5T), polyhexamethylenehexahydroterephthalamide (nylon 6T (H)) polynonamethylene terephthalamide (nylon 9T), polydecamethylene terephthalamide (nylon 10T), polyundecamethylene terephthalamide (nylon 11T), polydodecamethylene terephthalamide (nylon 12T), polybis (3-methyl-4-aminohexyl) methane terephthalamide (nylon PACMT), polybis (3-methyl-4-aminohexyl) methaneisophthalate Amides (nylon PACMI), polybis (3-methyl-4-aminohexyl) methanedodecamide (nylon PACM12), polybis (3-methyl-4-aminohexyl) methanetetradecamide (nylon PACM14), and the like. You can.

(Polystyrene resin)

The polystyrene-based resin is not particularly limited, but, for example, polystyrene homopolymer, acrylonitrile, acrylic rubber, styrene copolymer resin, acrylonitrile, butadiene, styrene copolymer, acrylonitrile, chlorinated polyethylene, styrene copolymer , Acrylonitrile-ethylene propylene rubber-styrene copolymer, acrylonitrile-styrene copolymer, and syndiotactic polystyrene (crystalline polystyrene).

(Tensile modulus)

The tensile elastic modulus of the gas permeation control film is preferably 1 GPa or more, more preferably 1.5 to 5 GPa, still more preferably 2.0 to 4 GPa. When the fruit or vegetable is packaged because the tensile modulus is 1 GPa or more, the portion in direct contact decreases, and in particular, vegetables such as leek, spinach, and vegetables such as broccoli or asparagus have a high breathing rate, and fruits and vegetables with a large amount of production increase. In the preservation of, it is possible to suppress the occurrence of haze caused by condensation water. In addition, the tensile modulus of elasticity can be measured as a value at 2% strain at a speed of 200 mm / min in accordance with JIS K 7127. As the film having such a tensile modulus, a biaxially stretched polyethylene terephthalate film, a biaxially stretched polypropylene film, a monolayer 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 a 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, extruded in a sheet form using a single-layer or multi-layer toroidal die or a T-die having a slit-shaped discharge port, and inflation or cast. By the method, a gas permeation control film can be molded. Moreover, after this, the film stretched by the bubble method, the roll stretching method, or the tenter method may be used as a gas permeation control film. Further, the unstretched or stretched film may be multi-layered by a known method such as a dry lamination method or a wetlaminate method, and gas permeation control is performed on these films by partially bonding a fibrous structure such as a nonwoven fabric or paper or forming a hole. You may use it as a film.

〔External body〕

The exterior body is configured such that oxygen and carbon dioxide are considered to be constant, and exchange of gases in the buffer space is not easily generated. At least in the packaged state of use, the buffer space is less than the carbon dioxide concentration of the outside air. If the carbon dioxide concentration can be maintained high, the gas permeability is not particularly limited. The exterior body may include a part of the gas permeation control film.

The material constituting the exterior body other than the gas permeation control film is not particularly limited, but, for example, resin materials such as resin films and resin boxes other than the gas permeation control film, paper materials such as wood, cardboard, and nonwoven fabrics. Fiber structures, such as these, are mentioned. From the viewpoints of properties such as the respiration rate and the amount of increase in fruits and vegetables to be preserved, and the combination of the internal body and the external body in consideration of the property, the external body to be used can be appropriately selected.

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. ∼ 1 × 10 ⁴ , 1 × 10 ⁴ ∼ 1 × 10 ⁵ , 1 × 10 ⁵ ∼ 7 × 10 ⁵ cc / m 2 · day · atm, more preferably 3 × 10 ³ ∼ 8 × 10 ³ , 2 × 10 ⁴ ∼ 8 × 10 ⁴ , 2 × 10 ⁵ ∼ 5 × 10 ⁵ cc / ㎡ · day · atm. When the oxygen permeability at 23 ° C. is 2 × 10 ³ cc / m 2 · day · atm or more, the minimum oxygen required in the buffer space is permeable, and oxygen deficiency in the intestine can be indirectly suppressed. In addition, when the oxygen permeability at 23 ° C. is 7 × 10 ⁵ cc / m 2 · day · atm or less, control of oxygen concentration suitable for suppressing breathing of fruits and vegetables can be more appropriately performed. The oxygen permeability at 23 ° C can be adjusted depending on the material, thickness, and structure used. Moreover, the oxygen permeability at 23 ° C can be measured by the method described in JIS K 7126.

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 · at · 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 / ㎡ · day · atm. When the carbon dioxide permeability at 23 ° C. is 4 × 10 ³ cc / m 2 · day · atm or more, carbon dioxide in the buffer space is permeated to the outside air, and gas interference due to high concentration of carbon dioxide in the interior body can be suppressed. Moreover, the carbon dioxide permeability at 23 ° C. is 7 × 10 ⁵ cc / m 2 · day · atm or less, thereby indirectly maintaining the carbon dioxide concentration in the intestine by maintaining the carbon dioxide concentration in the buffer space, thereby suppressing respiration of fruits and vegetables. You can. The carbon dioxide permeability at 23 ° C can be adjusted depending on the material and structure used. Moreover, the carbon dioxide permeability at 23 ° C can be measured by the method described in JIS K 7126.

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 depending on the characteristics of the resin used in the interior body described above, and a material having relatively good permeability such as forming a hole in the exterior body, or woven fabric, nonwoven fabric, paper material, etc. It may be adjusted by appropriately combining.

By combining the above-described interior body and exterior body, it becomes possible to cope with maintaining freshness of various fruits and vegetables. For example, the packaged body of this embodiment is generally considered to have a high respiratory rate, stems (asparagus, bamboo shoots, etc.), buds (broccoli, cauliflower, yangha, etc.), berries (various fruits, strawberries, sweets) It is preferably used for cones, tomatoes, peas, green peppers, eggplants, cucumbers, kidney beans, okra, etc.), and leaves (eg leek, spinach, litchi, bok choy, lettuce, green onions, onions, etc.). In addition, root vegetables (sweet potatoes, lotus roots, and the like), which are prone to mold due to humidity during storage, are preferably used from the viewpoint of preventing mold.

〔Buffer space〕

The buffer space refers to a space between the interior body and the exterior body. In the buffer space, an oxygen absorber or a carbon dioxide generator may be provided to more arbitrarily adjust the ratio of oxygen and carbon dioxide in the buffer space and the interior body.

The oxygen absorber is not particularly limited as long as it uses a substance having the function of removing oxygen from the air by an oxidation reaction or adsorption. As such a substance, For example, Reducing metal powder, such as iron powder, zinc, and tin powder; Low-metal oxides such as activated iron oxide, ferrous oxide, iron trioxide, cerium oxide, and titanium oxide; Reducing metal compounds such as iron carbide, silicon iron, iron carbonyl, and ferrous hydroxide; Inorganic compounds such as hydroxides, sulfites, and carbonates of alkali or alkaline earth metals, ascorbic acid, erythorbic acid, erucic acid, and salts thereof; Gallic acid; A combination of tocopherol and electron donor material; A high molecular compound having a polyvalent phenol in the skeleton, for example, a polyphenol containing phenol / aldehyde resin; Any conventionally known oxygen absorbing material exemplified by organic compounds such as glucose, fructose, galactose, maltose, cellobiose, etc., and organic compound such as electron donor materials, especially saccharide oxidase such as basic substance or glucose oxidase, can be used. You can. Moreover, in this embodiment, a fruit or vegetable is mentioned as an oxygen absorber. Here, when a fruit or vegetable is used as the oxygen absorber, two kinds of fruit or vegetable accommodated in the intestine and a fruit or vegetable accommodated in the buffer space are used in the package. In this way, by using fruits and vegetables having different respiratory performances as oxygen absorbers, it is possible to simultaneously store two kinds of fruits and vegetables. These oxygen absorbents may be used by filling them into a breathable bag that has been discharged in the form of a small bag or the like, or may be directly kneaded or coated on a control film of an interior or exterior body.

The carbon dioxide generator is not particularly limited as long as it uses a substance having a function of emitting carbon dioxide into the air by reaction or the like. Examples of such substances include ammonium carbonate and ammonium bicarbonate in addition to carbonates or bicarbonates of alkali metals or alkaline earth metals. Moreover, in this embodiment, a fruit or vegetable is mentioned as a carbon dioxide generator. Here, when using fruits and vegetables as a carbon dioxide generator, two kinds of fruits and vegetables accommodated in the intestine and fruits and vegetables accommodated in the buffer space are used in the package. In this way, by using fruits and vegetables having different respiratory performances as a carbon dioxide generator, it is possible to simultaneously store two kinds of fruits and vegetables. These carbon dioxide generators may be used by filling in a bag with a large amount of breathability in the form of a small bag or the like, or may be kneaded or coated directly on a control film of an interior body or an exterior body. In addition, fruits and vegetables can also be grasped by serving as both an oxygen absorber and a carbon dioxide generator.

In addition, the balance of oxygen and carbon dioxide in the low-breathing state (hibernation state) of the fruit or vegetable differs depending on the kind of the fruit or vegetable, and in this range, the package of the present embodiment can be appropriately adjusted.

(Preservation device for fruits and vegetables)

The storage device for fruits and vegetables of the present embodiment is a packaged body of a fruit or vegetable having an interior body 201 for accommodating fruits and vegetables, an exterior body 202 accommodating the interior body 201, and an interior body 201. The recording unit 205 for recording the freshness of the 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 control unit 206 for controlling the composition over time, and if necessary, a gas supply unit 203 for supplying gas into the exterior body 202, and a gas discharge unit for discharging gas from the exterior body 202 ( 204) may be provided. In addition, hereinafter, when referring to a package body, it shall be said to have an interior body that accommodates fruits and vegetables, and an exterior body that accommodates the interior body.

3 is a schematic diagram showing a schematic configuration of a fruit or vegetable storage device. The storage apparatus 200 for fruits and vegetables has 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 formed with a gas supply unit 203 for supplying external gas, and a gas discharge unit 204 for discharging gas from the exterior body 202. Moreover, the storage apparatus 200 of the fruit or vegetable of this embodiment is based on the recording part 205 which records the freshness of the fruit and vegetables over time, and the freshness of the fruit and vegetables recorded by the recording part 205, and the temperature in the interior body. And / or a control unit 206 for controlling the gas composition in the exterior body over time.

Depending on the gas permeation performance of the interior body and the exterior body, the gas in the interior body 201 is interchangeable with the gas in the buffer space 207. Thus, it is possible to indirectly control the respiratory volume of the fruits and vegetables according to the kind of the desired fruits and vegetables. For example, by preserving the respiration volume of the fruit or vegetable, the rise in freshness is delayed, and the storage period of the fruit or vegetable can be adjusted. The respiratory rate of the fruits and vegetables can be controlled by the storage atmosphere (control of the gas absorbed or released by the fruits and vegetables) and / or the storage temperature. In addition, in this embodiment, "gas" refers to a general gas. Hereinafter, a specific device configuration will be further described.

〔Packaging body〕

The package body has an interior body 201 that accommodates fruits and vegetables, and an exterior body 202 that houses 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 while controlling freshness. The exterior body 202 can be configured to accommodate the interior body 201, and, for example, in the exterior body 202, fruits and vegetables accommodated in the interior body 201 together with the interior body 201 For the purpose of protecting, a well-known buffer material may be accommodated. In addition, the exterior body 202 includes a lid part for putting in and out the interior body 201, a thermometer for measuring the temperature in the exterior body 202, a cooler capable of cooling the gas in the exterior body 202, and / or capable of heating. You may have a heater.

Moreover, the same thing as the inside body and the exterior body described in the package body of said fruit and vegetable can be used for the interior body and exterior body of the storage apparatus of the fruit and vegetable of this embodiment, except that a gas permeation control film is not required. In the storage device of the fruit or vegetable of the present embodiment, as long as it has the above device configuration, it is not necessary to provide the gas permeation control film in the interior body and / or the exterior body. It is preferable to use those provided with a gas permeation control film as the interior body and / or exterior body. In addition, as a member constituting the interior body and the exterior body without the gas permeation control film, materials constituting the interior body and the exterior body other than the gas transmission control film described above can be exemplified.

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 are connected to the exterior body 202, and the exterior body 202 is connected. The atmosphere in the air is controlled by the gas supply unit 203 and the gas discharge unit 204. Although different depending on the type, fruits and vegetables absorb or discharge a predetermined gas. Therefore, even if the atmosphere in the exterior body 202 is adjusted when the fruits and vegetables are stored, the atmosphere in the interior body 201 and the exterior body 202 may change over 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 affects the gas composition in the interior body 201 indirectly according to the gas permeation characteristics of the interior body 201. The installation positions of the gas supply unit 203 and the gas discharge unit 204 in the exterior body 202 are not particularly limited, but from the viewpoint of controlling the atmosphere in the exterior body 202, the gas supply unit 203 and It is preferred that all of the gas outlets 204 are not located in close proximity. For example, in the exterior body 202 of a rectangular parallelepiped, one of the gas supply unit 203 and the gas discharge unit 204 may be formed on the bottom surface, and the other may be formed on the top surface, and the gas supply unit 203 and One side of the gas discharge portion 204 may be formed on the side surface, and the other side may be formed on the other side surface, and one side of the gas supply portion 203 and the gas discharge portion 204 is formed on the top surface or the bottom surface, and the other side is formed. It may be formed on the side surface, or both the gas supply portion 203 and the gas discharge portion 204 may be formed on the top surface, the bottom surface, or the side surface.

Further, the buffer space 207 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 207 and the interior body. Moreover, as an oxygen absorber 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 in the low-respiration state (hibernation state) of the fruit or vegetable differs depending on the kind of the fruit or vegetable, and in this range, the gas permeation performance of the interior body and the exterior body can be appropriately adjusted.

〔Gas supply part and gas discharge part〕

The gas supply part 203 and / or the gas discharge part 204 may be provided with valves for adjusting the supply gas quantity and the exhaust gas quantity. 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 exhaust unit 204, such as a valve, or a blower formed upstream of the gas supply unit 203, You may perform by controlling the air volume of the fan which is formed downstream of the gas discharge part 204. In addition, the gas supply unit 203 and / or the gas discharge unit 204 may have a detector for detecting the composition (gas species and ratio thereof) of the outside air to be supplied and / or the inside air to be discharged.

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

In addition, when the gas supply unit 203 is configured so that only the gas outside the exterior body 202 can be introduced as outside air, that is, when the gas is air, the gas supply unit 203 may be an opening that can be opened and closed. For example, when the oxygen concentration in the exterior body 202 is excessively lowered by respiration of fruits and vegetables, the gas supply unit 203 may be opened to introduce air outside the exterior body 202 and discharge carbon dioxide. In this case, the opening that can be opened and closed has functions of both the gas supply unit 203 and the gas discharge unit 204.

In addition, a cooler and / or a heater capable of cooling the supply outside air before being supplied to the exterior body 202 may be provided in the gas supply unit 203. By having such a temperature control means, the temperature of the supply external air supplied to the exterior body 202 can be adjusted, and as a result, it is possible to control the temperature in the exterior body 202. Further, on the upstream side of the gas supply unit 203, it is also possible to use various gas supply sources, such as a gas cylinder, a flow rate controller for each composition, and a gas mixer. At this time, in order to increase the gas mixing precision, the temperature can be partially adjusted on the upstream side.

The external air supplied from the gas supply unit 203 is not particularly limited, but is, 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 of them. The gas may be one kind of gas alone, or two or more kinds of mixed gases. The outside air supplied from the gas supply unit 203 can be appropriately changed depending on the kind of fruits and vegetables to be stored. In addition, water vapor can also be supplied from the gas supply unit 203 to preserve fruits and vegetables.

(Recording section)

The recording unit 205 records the freshness of fruits and vegetables over time. Freshness of fruits and vegetables includes a method A in which time-dependent changes in the gas composition in the interior body and / or exterior body are recorded over time; Method B for recording the amount of gas absorbed or discharged by fruits and vegetables over time based on the amount of supplied gas supplied by the gas supply unit and the amount of exhaust gas discharged by the gas discharge unit; Method C for detecting the gas species and / or the 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 for detecting the sugar content and / or respiratory enzyme of the fruits and vegetables by irradiating infrared light to the fruits and vegetables and recording the infrared light absorption spectrum over time, and recording them over time; Method E which detects a freshness by the visible light transmittance amount of a fruit or vegetable, and records it over time; A change in the apparent color of the fruit or vegetable can be detected using a color difference meter or a camera, and it can be detected and recorded by a method F or the like for recording it over time.

In addition, the configuration of various detectors for detecting data recorded in the recording unit is not particularly limited, and can be suitably configured for each of the above methods. Various detectors are connected to the recording unit so that data on the freshness of the fruits and vegetables detected can be recorded in the recording unit, and the recording unit for recording the data on the freshness of the fruits and vegetables is time-lapsed, such as temperature in the exterior body. It is connected to the controlling control part. 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 provided, and two or more types of detectors and recording units corresponding thereto You may have

For example, in Method A, the freshness of the fruits and vegetables is recorded by recording the gas composition in the package body with a detection unit such as an oxygen concentration meter or a carbon dioxide concentration meter provided in the interior body 201 and / or the exterior body 202 over time. A recording unit for recording over time is used. Among these, from the viewpoint of directly recording the situation in which the fruits and vegetables are placed, the interior of the interior body 201 and / or the exterior body 202 based on the time-dependent change of the gas composition in the interior body 201 is accommodated It is desirable to record the freshness of fruits and vegetables over time.

In addition, in the method B, the detection unit detects both the amount of supply gas supplied by the gas supply unit and the amount of exhaust gas discharged by the gas discharge unit, and the amount of supply gas supplied by the gas supply unit and the discharge discharged by the gas discharge unit By recording the amount of gas absorbed or released by the fruits and vegetables based on the amount of gas, a recording unit for recording the freshness of fruits and vegetables over time is used. In method B, it is preferable to record the amount of gas absorbed or released by fruits and vegetables over time for each type of gas. The data recorded in the recording section 205 is not particularly limited, but, for example, the time-lapsed amount of gas absorbed or released by fruits and vegetables, the total amount of gas absorbed or released by fruits and vegetables, and the amount of gas absorbed or released by fruits and vegetables. It is the amount of time over each type, and the total amount for each type of gas absorbed or released by fruits and vegetables.

Further, in the method C, a detection unit for detecting the gas species and / or gas amount emitted by fruits and vegetables using an indicator and a recording unit for recording these are used.

In the method D, the sugar content of the fruits and vegetables is obtained by recording the infrared light absorption spectrum obtained by irradiating infrared light on the fruits and vegetables, and detecting the infrared light absorption spectrum, and the infrared light absorption spectrum obtained by irradiating the infrared light on the fruits and vegetables. And / or a recording unit is used which detects the respiratory enzyme and records the freshness of the fruit or vegetable over time based on it.

In the method E, the freshness of the fruits and vegetables is recorded over time by irradiating visible fruits to the fruits and vegetables and recording the amount of transmitted light obtained by irradiating visible fruits to the fruits and vegetables over time. Records are used.

In addition, in the method F, a detection unit such as a color difference meter or a camera that detects a change in the color of the fruits or vegetables externally, and a recording unit that records it over time are used.

In addition, in each of the above methods, the type of gas recorded by the recording unit 205 includes at least one selected from the group consisting of air, oxygen gas, carbon dioxide gas, carbon dioxide gas, nitrogen gas, and ethylene gas. have. These gases may change during the preservation period depending on the respiration, metabolism, and evaporation of fruits and vegetables. The freshness of the fruit or vegetable can be estimated from the amount of change or the time at which the fruit or vegetable is placed under a predetermined gas composition (for example, a time under which a low oxygen concentration or a high carbon dioxide concentration is placed).

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

In addition, the recording unit may also record a time-lapse change in the gas composition of the space in the buffer space from a viewpoint of more accurately grasping the freshness of the fruits and vegetables, and may record the freshness of the fruits and vegetables accommodated in the interior body over time. Specifically, the recording unit 205 is detected by a detector formed in the gas supply unit 203 and / or the gas discharge unit 204, or a detector formed in a tank that stores supply outside air formed upstream of the gas supply unit 203. It can be configured to record the composition (gas species and ratios thereof) and gas amount of the supplied and / or exhaust air.

In addition, from the viewpoint of more accurately grasping the freshness of fruits and vegetables, the recording unit 205 is formed in the interior body 201 and / or the exterior body by a thermometer formed in the interior body 201 and / or the exterior body 202. The temperature in 202 can also be recorded over time.

[Control part]

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 over time. 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 to preserve the freshness of the fruits and vegetables in a more maintained state, for example, in a state in which breathing of fruits and vegetables decreases, that is, in an atmosphere of low oxygen and high carbon dioxide, and also at a low temperature. Thereby, the fall of fresh fruits and vegetables can be delayed.

The method in 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 time-lapses the gas composition and / or temperature in the exterior body 202. By controlling, 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 unit 203 for supplying a predetermined gas type to the exterior body 202, and a gas discharge unit 204 for discharging the air inside 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. Moreover, the exterior body 202 may have a cooling device and / or a heating device for adjusting the temperature in the exterior body 202.

In addition, 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 or 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 preserved, and the amount of gas that the fruits and vegetables absorb and discharge. For example, the preservation period of fruits and vegetables can be prolonged by preserving the fruits and vegetables at a low temperature and in a state where the fruits and vegetables are in a low-respiration state (hibernate state). The temperature and the atmosphere regarding the freshness of fruits and vegetables differ depending on the kind of fruits and vegetables, and can be appropriately adjusted.

As an example of a specific control method of freshness of fruits and vegetables, the control unit 206 may control the gas composition and / or the gas in the exterior body 202 so that the low-breathing state (hibernation state) of the fruits and vegetables becomes longer for a while until it is 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 timed so that the amount of the gas absorbed or released by the fruits and vegetables is limited to a predetermined amount (to suppress a decrease in freshness due to excessive progress of the maturation) until it is sent to the consumer. It can be controlled over time.

(Pretreatment method of fruits and vegetables)

The fruits and vegetables to be preserved using the present embodiment can be subjected to pretreatment such as sterilization before the storage treatment. As a sterilization method, it can be sterilized using liquid, gas, or light or heat.

In the pre-treatment, a disinfectant, an antifungal agent, a natural extract, a synthetic preservative, etc. may be used. The sterilizing agent is not particularly limited, and, for example, hypochlorous acid water, sodium hypochlorite, Ca hypochlorite, electrolytic hypochlorous acid, chlorine dioxide, O ₃ and the like can be used. Moreover, although it does not specifically limit as a mold inhibitor, For example, azoxystrobin, imasasal, orthophenylphenol, orthophenylphenol sodium, diphenyl, thiavendazole, fludioxonil, etc. can be used. In addition, as a natural extract, although not particularly limited, for example, seasoned wormwood extract (capyrin), mustard extract (isothiocyanurate), hinokitiol extract (β-tuyaplycin), and the like can be used. Moreover, although it does not specifically limit as a synthetic preservative, For example, paraoxybenzoic acid esters, Na sulfite, Na hyposulfite, sulfur dioxide, pyrosulfite K, pyrosulfite Na, etc. can be used.

As a sterilization method using light, a sterilization treatment is performed by a method using infrared rays or ultraviolet rays, in particular, ultraviolet rays having a wavelength of 200 to 300 nm, preferably referred to as UV-C wavelength bands, preferably 250 to 280 nm. You can. At this time, a mercury lamp, a discharge light source, and an LED can be used as the light source, and pulse irradiation or continuous irradiation can be performed as necessary. The sterilization method by irradiation is more preferable than the sterilization by the additive, and sterilization by ultraviolet rays having a UV-C wavelength band is more preferable from the viewpoint of sterilization effect. Specifically, fruits and vegetables can be placed on a tray and sterilized while being irradiated.

(How to preserve fruits and vegetables)

The method of preserving the fruits and vegetables of the present embodiment is based on a recording process for recording the freshness of the 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 fresh fruits and vegetables. It has a control process for controlling the gas composition and / or temperature in the sieve 202 over time.

At this time, it is also possible to supply the above, sterilization, fungicide. In addition, it is also possible to supply a gas such as antioxidant or hydrogen, which suppresses browning of fruits and vegetables.

〔Recording process〕

The recording step is a step in which the freshness of the fruits and vegetables accommodated in the interior body 201 is recorded over time, and the methods A to F may be used. For example, based on a time-dependent change in gas composition in and / or within the intestine, the freshness of the fruits or vegetables contained in the intestine can be recorded over time. In addition, in the recording process, it is preferable to record the temperature in the visceral body over time from a viewpoint of more accurately grasping the respiration of fruits and vegetables. In addition, in the recording process, infrared light is irradiated to the fruits and vegetables, and the infrared light absorption spectrum is recorded over time to detect the sugar content and / or respiratory enzyme of the fruits and vegetables, and based on the result, the freshness of the fruits and vegetables is recorded over time. Alternatively, the freshness may be detected with the amount of visible light transmitted from the fruit and recorded over time, or a change in the color of the fruit or vegetable may be detected using a colorimeter or a camera, and recorded over time.

In addition, the recording process records the amount of gas absorbed or discharged by fruits and vegetables over time based on the amount of supply gas supplied to the exterior body 202 and the amount of exhaust gas discharged from the exterior body 201, thereby time-leading the freshness of the fruits and vegetables. It may be a step of recording over time. In this case, the gas absorbed or released by the fruits or vegetables is not particularly limited, but is, 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. The above can be mentioned. The gas may be one kind of gas alone, or two or more kinds of mixed gases. In the recording process, for each kind of gas, the amount of gas absorbed or released by the fruits or vegetables may be recorded over time. In addition, in the recording process, the temperature in 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 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 in 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 time-lapses the gas composition and / or temperature in the exterior body 202. By controlling, the gas composition and / or temperature in the interior body 201 may be indirectly controlled. The control performed in the control step is performed to preserve the freshness of the fruits and vegetables in a more maintained state, for example, under conditions such as less breathing of fruits and vegetables, that is, in an atmosphere of low oxygen and high carbon dioxide, and also at low temperature. By making it, the freshness of fruits and vegetables can be slowed down.

In addition, as described above, the present invention is not limited to the above-described embodiments and modifications already described, and various modifications are possible within a range not departing from the gist thereof. That is, the above-mentioned embodiment is only a mere illustration in all points, and it 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 juice of asparagus was centrifuged, filtered, and the filtrate was measured for sucrose, glucose, and fructose by the Oji Metrology Biosensor to obtain the sugar content per unit weight of asparagus. In addition, since the sugar content of asparagus gradually decreases from harvest, the preservability of asparagus can be evaluated by measuring the sugar content.

How to measure the gas concentration in the envelope:

Using a Dan sensor (check point manufactured by Mocon), it is measured in a needle-type manner.

[Example 1]

1 kg of asparagus is embedded (biaxially stretched polypropylene film 20 μm thick Envelope size 28 cm × 35 cm Hole diameter 5 mm Number of holes 2 Oxygen permeability = 1.4 × 10 ⁵ cc / m 2 · atm CO2 permeability = 1.5 × 10 ⁵ cc / ㎡ · day · atm, ratio = 1.1), exterior body (Suntec CE film thickness 14㎛, envelope size 37 cm × 41 cm, no hole oxygen permeability = 2.3 × 10 ⁴ cc / ㎡ · day · atm, carbon dioxide It was packaged at a transmittance = 1.2 × 10 ⁵ cc / m 2 · day · atm ratio = 5.4) and stored at 15 ° C. for 7 days. Fig. 4 shows a graph showing the time-dependent change in the gas composition of each part in the storage state. The oxygen concentration after 7 days from the start of the storage became 4%, the carbon dioxide concentration became 9%, and became a substantially steady state. Moreover, the residual amount of saccharides 7 days after the start of storage was 78%.

[Example 2]

From the coated ball paper laminated with PE (apparent weight 160 g / m 2, oxygen permeability = 7.6 × 10 ³ cc / m 2 · day · atm carbon dioxide permeability = 1.7 × 10 ³ cc / m 2 · day · atm, ratio = 4.5), A box having an inner dimension of 194 mm × 60 mm × 259 mm was prepared, the box was used as an interior body, and the exterior body of Example 1 was used, and as in Example 1, 1 kg of asparagus was stored at 15 ° C. for 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 saccharides 7 days after the start of storage was 68%.

[Example 3]

The interior body of Example 1 was used, and the box of Example 2 was used as the exterior body, and as in Example 1, 1 kg of asparagus was stored at 15 ° C for 7 days. 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 saccharides 7 days after the start of storage was 59%.

(Comparative Example 1)

1 kg of asparagus was packaged with only the same internal body as in Example 1 without using an external body, and stored at 15 ° C for 7 days. Fig. 5 shows a graph showing the time-dependent change in the gas composition of each part in the storage state. The oxygen concentration after 7 days from the start of storage became 19%, and the carbon dioxide concentration became 2%. Moreover, the residual amount of saccharides 7 days after the start of storage was 11%.

(Comparative Example 2)

An interior body was prepared with 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 intestine, without using an outer casing, and stored at 15 ° C for 7 days. Fig. 6 shows a graph showing the change over time of the gas composition of each part in the storage state. The oxygen concentration after 4 days from the start of storage became 0.3%, and the carbon dioxide concentration became 22.5%. On the 4th day from the start of storage, the inside of the packaged body was deficient in oxygen, and occurrence of odor was confirmed. Therefore, the test was stopped at this point.

Industrial availability

The package, storage device, and storage method of the fruit or vegetable of the present invention have industrial applicability as a technique for preserving while controlling the freshness of the fruit or vegetable.

100: package
101: built-in body
102: exterior
103: buffer space
200: a device for preserving fruits and vegetables
201: internal body
202: exterior
203: gas supply unit
204: gas outlet
205: record book
206: control unit
207: buffer space

Claims (18)

A viscera that accommodates fruits and vegetables,
Has an exterior body that accommodates the interior body,
Oxygen permeability at 23 ° C. is 2 × 10 ³ to 7 × 10 ⁵ cc / m 2 · at · atm in at least a portion of the interior body and / or exterior body, and carbon dioxide permeability at 23 ° C. is 4 × 10. A package of fruits and vegetables having a gas permeation control film having a ratio of ³ to 7 x 10 ⁵ cc / m2 · day · atm, wherein the ratio of the carbon dioxide permeability to the oxygen permeability is 10 or less. According to claim 1,
A package of fruits and vegetables having a water vapor permeability at 23 ° C of the gas permeation control film of 2 to 200 g / day · m 2. According to claim 2,
A package of fruits and vegetables, which is provided with an oxygen absorbent in a space between the interior body and the exterior body. According to claim 2,
A package of fruits and vegetables, comprising a carbon dioxide generator, in a space between the interior body and the exterior body. The method of claim 3,
A package of fruits and vegetables, which includes fruits and vegetables as the oxygen absorbent. The method of claim 4,
A packaged body of fruits and vegetables, which includes fruits and vegetables as the carbon dioxide generator. A packaged body of a fruit or vegetable, having an interior body for receiving a fruit or vegetable, and an exterior body for receiving the vegetable body,
And 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 gas composition in the interior and / or exterior body over time based on the freshness of the fruits and vegetables recorded by the recording unit. The method of claim 7,
A gas supply unit supplying gas to the exterior body;
And a gas discharge unit for discharging gas from the exterior body. The method of claim 7 or 8,
Oxygen permeability at 23 ° C. is 2 × 10 ³ to 7 × 10 ⁵ cc / m 2 · at · atm, and carbon dioxide permeability at 23 ° C. is 4 × at least part of the interior body and / or the exterior body. A gas permeation control film having a ratio of 10 ³ to 7 × 10 ⁵ cc / m 2 · day · atm, and a ratio of the carbon dioxide permeability to the oxygen permeability of 10 or less,
A storage device for fruits and vegetables having a water vapor permeability at 23 ° C of the gas permeation control film of 2 to 200 g / day · m 2. The method of claim 8,
The freshness of the fruits and vegetables is time-lapsed by recording the amount of gas absorbed or discharged by the fruits and vegetables based on the amount of supplied gas supplied by the gas supply portion and the amount of exhaust gas discharged by the gas discharge portion. Preservation device for fruits and vegetables, which is recorded as an enemy. The method of claim 7 or 8,
And the recording unit records the freshness of the fruits and vegetables over time based on a change over time of the gas composition in the interior body and / or the exterior body. The method of claim 8,
The controller is to control the gas composition and / or temperature in the exterior body over time, thereby controlling the gas composition and / or temperature in the interior body over time. The method of claim 8,
A 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. The method of claim 8,
The recording unit is to record the temperature in the interior body and / or the exterior body over time. The freshness of the fruits and vegetables accommodated in the intestines is recorded over time based on a time-dependent change in the gas composition of the space in the intestines of the package of fruits and vegetables according to any one of claims 1 to 6. Recording process,
And a control process for controlling the temperature in the interior body and / or the gas composition in the exterior body over time based on the diagram of the recorded fruits and vegetables. The method of claim 15,
The recording process records the amount of gas absorbed or released by the fruits and vegetables over time based on the amount of supply gas supplied to the exterior body and the amount of exhaust gas discharged from the exterior body, so that the freshness of the fruits and vegetables is time-lapsed. The process of recording by the method of preservation of fruits and vegetables. The method of claim 15,
The recording process is a step of recording the freshness of the fruits and vegetables over time based on a change over time of the gas composition in the interior body and / or the exterior body. The method of claim 15,
The control process is a process of controlling the gas composition and / or temperature in the exterior body over time based on the freshness of the recorded fruits and vegetables,
The control step is to control the gas composition and / or temperature in the exterior body over time, thereby controlling the gas composition and / or temperature in the interior body over time, wherein the fruit or vegetable is preserved.

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