200827262 九、發明說明： 【發明所屬之技術領域】 本發明關於一種使用優選相對濕度水準，用於新鮮水 果、蔬菜及/或花卉氣調貯藏之新穎方法及儲存容器'。更: 確地說，該發明關於在一密封容器中保護食品完^性及食 品安全性，其中該密封容器允許氧氣、二氧化礙及水墓氣 之交換以在冷藏溫度下保持食物最佳貯藏之高水準二氧化 p <、低水準氧氣及巾等水準相龍度，叹長貯藏時二。 【先前技術】 消費者開始希望一年四季都可提供各種新鮮、成熟之 水果、疏菜及花卉。儘管大多數（如果不是全部的話）這 . 些商品從南半球或北半球一年四季都有，但它們常常由於 ' 高昂的空運費或因運輸及銷售要求而需提供必要之貯藏時 ‘ 間，所以產品未成熟時即採摘，卻不能達到優質產品之完 〇 美成熟度而無法提供。未成熟時採摘的水果即使經過催熟 處理，也不會具有糖含量及產生足夠香氣能力或成熟之能 力。此外，未成熟時採摘之水果及蔬菜與完全成熟之水果 及蔬菜相比，常常更容易遭受黴菌、酵母及細菌病害之影 響。 大多數氣調包裝系統使用密封盒或密封包，其具有或 不具有穿孔以創造高水準二氧化碳(5%至2〇%c〇2)加低水 準氧氣（1%至15%〇2)以抑制產品呼吸作用，保存產品代謝 物及維持品質。這些應用大多數提供給產品環境較高的相 5 200827262 對濕度以防止乾燥。儘管這些應用具有短期益處，產品呼 吸作用產生水氣，其發展出一飽和環境而導致細菌、酵母 及黴菌之生長，其係影響產品品質及食品安全。此外，過 高水分水準導致產品軟化及壞死，其結果加速品質惡化。 很多新鮮水果、蔬菜及花卉在低溫下且相對濕度在 84%RH及94%RH間之儲存環境下保持各自之品質。<然而， 對於那些對黴菌、酵母及/或細菌生長高度敏感之產品（例 如’新鮮採摘花卉（玫瑰）、甜椒、蘑兹、漿果等），一相 對濕度75%至80%係為較佳低相對濕度，將抑制微生物生 長及提供最佳品質保持率。 調節包裝内食物周圍空氣之氣體組成能夠延長水果、 蔬菜及花卉之貯藏壽命。氣調包裝（MAP，Modified Atmosphere Packaging)為一種運用，其係使用呼吸食物降 低包裝内氧氣水準及累積二氧化碳水準之包裝。低氧氣及 高二氧化碳氣體減緩呼吸率及食物之品質損失，並且抑制 因為微生物營養生長及孢子萌所發導致產品品質損失 (Powrie 及 Skura，“Modified Atmosphere Atmosphere Packaging of Fruits and Vegetables”，Ellis Horwood，1991， 169-245 頁；“Modified Atmosphere Packing”，A· Brody，K· Marsh Eds o The Wiley Encyclopaedia of Packaging 1023 頁， Modified Atmosphere Applications to Food，Agriculture and Agri-Food Canada，1986，86 頁）0 層合板紙之使用通常被用於製作瓦愣盒，這些盒子用 於儲存產品及食物，其產生高内部濕度，或為了延長儲存 200827262 日守間而被置於高相對濕度空氣中。這些層合板被用於替代 不可回收利用之石壤盒。儘管這些層合板由兩層牛皮紙及 一層低、中、高密度聚乙烯或其他塑膠材料之中間層構成， 但除了維持成形盒體之強度外，其在水氣飽和環境中不具 有功能。 二層層合板由Wu等人（美國專利5,575,418，1996年 11月19日公告）改進，美國專利5,6〇9,293 ( 1997年3月 11曰公告）及Clough等人之美國專利6,050,412 ( 2000年 C》 4月18日公告）發展出一系列使用一類別塑膠材料之三層 層合板，其特色為15〇至2〇〇牛皮紙與聚合膜層合，以及 由一薄層機器製造紙張或機器上釉紙張組成之第三層。該 塑膠膜之特性及厚度被選擇用於提供三層層合板於latm - 之下 6000 至 30,000 cc02 /m2_24hr及於 latm、20°C 之下 5000 至28,000cc〇2 /m2-24hr範圍間經選擇之滲透性。這些層合 板當被弄敵及形成一系列盒體設計後，能夠使用產品呼吸 〇 及氧氣及二氧化破與環境大氣之經選擇之交換，在5%至 20%氧氣範圍内及1%至10%二氧化碳範圍内，在盒體中產 生氣調。儘管所選滲透内襯能夠產生氧氣及二氧化碳氣 調’但由於產品與通過呼吸作用散發之水蒸氣之間之水分 交換，相對濕度係在940/。至i〇〇%rH之間。這些發明中之 層合板不具有水蒸氣交換能力，隨之產生之盒體内高相對 濕度導致冷凝及由於酵母、黴菌及真菌而加速微生物生 長，及由於水冷凝至產品上導致產品品質損失。200827262 IX. DESCRIPTION OF THE INVENTION: FIELD OF THE INVENTION The present invention relates to a novel method and storage container for the use of a preferred relative humidity level for the controlled storage of fresh fruits, vegetables and/or flowers. More specifically, the invention relates to the protection of food integrity and food safety in a sealed container, wherein the sealed container allows exchange of oxygen, oxidizing and water tomb to maintain optimal storage of food at refrigerated temperatures. The high level of p-oxide, low-level oxygen and towel, etc., sigh long storage. [Prior Art] Consumers are hoping to offer a variety of fresh, ripe fruits, vegetables and flowers throughout the year. Although most, if not all, of these items are available all year round from the Southern Hemisphere or the Northern Hemisphere, they are often due to 'high air freight charges or the necessary storage time required for transportation and sales requirements'. Picking when it is immature, but it cannot achieve the maturity of quality products and cannot be provided. Fruits that are harvested at immature do not have the sugar content and the ability to produce sufficient aroma or ripeness even after ripening. In addition, fruits and vegetables picked at immature are often more susceptible to mold, yeast and bacterial diseases than fully ripe fruits and vegetables. Most modified atmosphere packaging systems use sealed or sealed bags with or without perforations to create high levels of carbon dioxide (5% to 2% c〇2) plus low levels of oxygen (1% to 15% 〇 2) to inhibit Product respiration, preservation of product metabolites and maintenance of quality. Most of these applications are supplied to the product environment with a higher phase 5 200827262 against humidity to prevent drying. Despite the short-term benefits of these applications, product respiration produces moisture, which develops a saturated environment that causes the growth of bacteria, yeast and mold, which affects product quality and food safety. In addition, excessive moisture levels lead to softening and necrosis of the product, which results in accelerated deterioration of quality. Many fresh fruits, vegetables and flowers maintain their own qualities at low temperatures and relative humidity between 84% RH and 94% RH. <However, for products that are highly sensitive to mold, yeast, and/or bacterial growth (eg, 'freshly picked flowers (roses), sweet peppers, mushrooms, berries, etc.), a relative humidity of 75% to 80% is Good low relative humidity will inhibit microbial growth and provide optimal quality retention. Adjusting the gas composition of the air surrounding the food in the package can extend the shelf life of fruits, vegetables and flowers. MAP (Modified Atmosphere Packaging) is an application that uses a breather to reduce the oxygen level in the package and the cumulative carbon dioxide level. Low oxygen and high carbon dioxide gas slows down the rate of respiration and food quality, and inhibits product quality loss due to microbial vegetative growth and spore germination (Powrie and Skura, "Modified Atmosphere Atmosphere Packaging of Fruits and Vegetables", Ellis Horwood, 1991 , pp. 169-245; "Modified Atmosphere Packing", A· Brody, K. Marsh Eds o The Wiley Encyclopaedia of Packaging, page 1023, Modified Atmosphere Applications to Food, Agriculture and Agri-Food Canada, 1986, 86 pages) 0 laminate The use of paper is commonly used to make corrugated boxes that are used to store products and foods that produce high internal humidity or are placed in high relative humidity air for extended storage of the 200827262 day. These laminates are used to replace non-recyclable stone boxes. Although these laminates are composed of two layers of kraft paper and an intermediate layer of low, medium and high density polyethylene or other plastic materials, they are not functional in a water-saturated environment except for maintaining the strength of the formed casing. The second layer of laminates is improved by Wu et al. (U.S. Patent No. 5,575,418, issued Nov. 19, 1996), U.S. Patent No. 5,6,9,293 (issued March 11, 1997) and US Patent No. 6,050,412 to Clough et al. C" Announcement on April 18) The development of a series of three-layer laminates using a class of plastic materials, featuring 15" to 2" kraft paper laminated with a polymeric film, and a thin layer machine for making paper or machine The third layer of glazed paper. The properties and thickness of the plastic film were chosen to provide a three-layer laminate selected between latm - 6000 to 30,000 cc02 / m2_24hr and latm, 20 °C below 5000 to 28,000 cc 〇 2 / m2 - 24 hr. Permeability. These laminates, when matched and formed into a series of box designs, are capable of using the product breath and oxygen and the exchange of dioxins with the ambient atmosphere, in the range of 5% to 20% oxygen and 1% to 10 In the range of % carbon dioxide, a gas tone is generated in the box. Although the selected permeable liner is capable of producing oxygen and carbon dioxide temperament, the relative humidity is at 940/ due to the moisture exchange between the product and the water vapor emitted by the respiration. Between i〇〇%rH. The laminates of these inventions do not have water vapor exchange capacity, resulting in high relative humidity in the cartridge causing condensation and accelerated microbial growth due to yeast, mold and fungi, and loss of product quality due to condensation of water onto the product.
Machado等人（美國專利公開號us2〇〇4/〇188507)介 7 200827262 :tU::後發明’其特色為透明非渗透性聚乙 坤頁一封於热罩托2。這個改善提供 見性及增進熱轉移及保持產品溫度。儘管二： 術處理以防止蓋禮上之冷凝，但托盤;;層 == 及層合板不能進行水蒸氣傳輸。 在一個獨立申請中，Ni等 f盖 寺人（吳國專利號6190710) 使用一系列尼龍材料製作能產吐务t 、 味 此產生虱凋之水果及蔬菜密封 袋。儘官尼龍材料能夠從包體内部吸收水分，該膜卻阻止 氧氣及二氧化碳之賴傳輸。為了允許氧氣進人袋體防止 無氧呼吸及防止呼吸作用產生之二氧化碳超過鳩，在膜 上產生一系列微孔以允許氣體傳輸。藉由這種方法產生之 氣凋僅限於其中氧氣及一氧化碳總含量為2〇%之組合。 現描敘一種能夠提供一範圍有益相對濕度水準之新穎 實用氣調包裝。水分吸收材料之設計及使用能通過包裝設 計及/或微孔用於在包裝内創造高二氧化碳水準。包裝或盒 體能以多種形狀及形態用於商品及習慣性用途，及在保持 食品品質、延長產品使用壽命及提供消費者對食品安全之 更大信賴度方面給與重大好處。 前面引用之相關文章及限制其意義在於例示而非排 除。根據說明書之描述及對圖表中標示之設計之學習，相 關文章之其他限制對熟悉此項技藝者也將會是顯而易見 的0 【發明内容】 200827262 以下具體實施例及其態樣係等結合系統、工具及方法 等描述及說明，其意義係用以例示而非限制該範圍。在各 種重覆及具體實施例中，一種或多種前面描述之技術缺陷 或問題已經被彌補或排除，而其他具體實施例則針對其他 改善。 本發明描述了 一種封閉不透氣硬紙板包裝，包括各種 重複，其可包含整體盒體設計、三片Bliss盒體設計、或 盒體及蓋體。其中盒體及蓋體可由三層層合板組成或蓋體 可為有氣體滲透特性及/或水蒸氣傳輸特性之透明或不透 明聚合物蓋體。 本發明關於一種新穎之應用，其通過經設計之三層層 合板提供水蒸氣傳輸之同步控制及調節，及通過新穎密封 方法及/或微孔提供氧氣及二氧化碳傳輸之同步控制及調 節，以保持置放於冷藏溫度下之新鮮水果、蔬菜及花卉之 保鮮力，延長儲存時間10至15天。 本發明由幾個新穎之組成要件組成，對容器主體及蓋 體來說都是新穎的。容器主體由包括以下之層合板組成： 1) 一漂白或非漂白牛皮紙主要結構層，由150至250 g/m2原生或再生纖維組成； 2) —聚合物中間層，塗佈有水蒸氣傳輸特性，具有或 不具有氧氣及二氧化碳傳輸特性； 3) —第三層，包括一機器製造或機器上釉光滑薄層， 由20至100 g/m2天然或漂白原生或再生牛皮紙組 200827262 、4層層合板通過標準褶皺技術，可以用於產生三層或 、上褶=。層合板可以用於產生多種盒體形狀及形態。 本I明之目的，即從這個系統之設計、組成及實施中 得到的，為： )保持全部或新鮮採摘水果、蔬菜及花卉之品質； )保持水分或輕微之水分減失（產品總重之+/-2。/〇); 3) 抑制黴菌、酵母及細菌在水果、蔬菜及花卉上生長； 4) 抑制由於酵母、黴菌或細菌生長及/或生理衰老、生 理過程產生之香味減淡； 5) 抑制由於能量儲備（例如：糖、ATp、adp及amp) 流失導致之黃化及壞死。 本發明由包含以下方面之構成新穎三層層合板組成： 1) 為了堅硬及強度，使用牛皮紙為支撐層，其可由 g至250 g/m2原生或再生紙組成。 2) —層聚酿亞胺（尼龍6、11、12及類似之吸水塑膠 材料或其結合）尼龍層合极，將產品放於由開放二 體結構組成之定製設計容器中，其定製設計側面$ 供容器周圍或容器下之空氣流通。 三層層合板一旦構成即以以下傳輪速率提供氧氣及二 氧化碳傳輸屏障：氧氣傳輸速率：25°C，latm下，〇_2^ cm3/m2/24小時；二氧化碳傳輸速率：25。〇，iatm下，〇_8〇〇 cm3/m2/24 小時。 本發明要求三層層合板褶敵成凹槽及第三牛皮紙肩 層合板可被置放於容器内侧或外側，或視情況，層合^可 200827262 在最終褶皺結構中之凹槽任一邊包括這兩層。 本發明描述褶皺層合板形成一類別不同容器類型及結 構，其與密閉封閉蓋體相匹配。由於褶皺、折疊及/或密封 容器，成型容器中之層合板應該是沒有孔洞的。 所述蓋體可由單片紙板組成，係可包含： 1) 由一類別塑膠材料熱成型及構成之塑膠材料剛化 板，該些塑膠材料包含但不僅限於聚醯亞胺（尼龍 6、11、12或66及其共混物）、聚碳酸酯、聚乙烯、 聚對苯二甲酸乙二酯、聚丙烯、聚苯乙烯、聚氯乙 烯及其混合物； 2) —種設計，提供摩擦緊合蓋體，該摩擦緊合蓋體係 自我整平及其可以在褶皺容器之頂面位置密封於層 合板； 3) —種設計，提供密封於容器底部之密閉性，其包含 密閉層合板。 水蒸汽吸收及滲透可以藉由調節層合板中聚合物組成 或藉由調節層合板形成時之聚合物擠出物厚度來確定。 氧氣及二氧化碳氣體屏障特性可以藉由調節層合板中 聚合物組成或藉由調節層合板形成時之聚合物擠出物厚度 來確定。然而，本發明描述之氣體屏障適用於氧氣及二氧 化碳氣體，及對於氧氣，氣體滲透性在25°C，latm下不超 過200 cm3/m2/24小時；對於二氧化碳，氣體滲透性在 25°C，latm 下不超過 800 cm3/m2/24 小時。 該指定蓋體可係透明的或可在其成型過程中被著色以 200827262 提供有色外表，與透明的相比，提高操作效率。蓋體也可 係不透明的。 士蓋體可藉由黏著劑密封於容器。黏著劑不僅限於由矽 树月曰、液狀或糊狀聚合密封劑、熱熔物及/或不透氣或透氣 黏著膠帶組成。 〆 广 、密封容器可提供用於氧氣擴散進入具有一系列調節孔 洞之構造，其係由下列組成： 1) 50-90微米直徑之微孔。微孔數量將藉由表面積、產 品體積、產品呼吸率及溫度確定。然而，在大多數 情況下，微孔數量範圍將在每容器從〗至1〇〇内； 2) 微孔可在蓋體上、容器主體上或以上兩者上都有； 3) 微孔可出現在容器主體至密封蓋上，取決於使用之 密封劑； 4) 微孔可在褶皺容器形成時可產生於褶痕； 5) 微孔應該均勻分佈於容器及/或蓋體。 容器頂部及底部藉由使用聚醯胺材料及結構厚度能夠 保持内部濕度在75%RH至90%RH範園内。 密封容器前，空氣可藉由真空裝置從包裝中移除。 正在呼吸作用之新鮮食物之密封包裝可以含有相對於 全部包裝容積(cm3)0.3至0.6之間之重量比。密封包裝之頂 部氣體組成可以為1%至50%之間之二氧化碳及I·5%至 l5Q/〇氧氣，具有内部相對濕度75%RH裘l〇〇%RH。 【實施方式】 12 200827262 下文敍述中，特定細節之提出係為了提供對本發明之 更明確之理解。然而，本發明可不以這些特定資料實施。 在另外情況下’眾所周知之元素沒有特別顯示或描述以免 使本發明難以理解。據此，本說明書應以說明之觀點理解， 而非限制之觀點。Machado et al. (U.S. Patent Publication No. 2 〇〇 4/〇 188,507) 7 200827262 : tU:: Post-invention 'characterized by a transparent non-permeable poly-Kink page in a heat shield holder 2. This improvement provides visibility and enhances heat transfer and maintains product temperature. Although two: surgical treatment to prevent condensation on the cover, but the tray;; layer == and laminates can not carry out water vapor transmission. In an independent application, Ni et al. f. Temple (Wu Guo Patent No. 6190710) uses a series of nylon materials to make a sealed bag of fruit and vegetables that can produce a pour. The nylon material absorbs moisture from the inside of the package, which prevents the transmission of oxygen and carbon dioxide. In order to allow oxygen to enter the bag to prevent anaerobic respiration and to prevent the carbon dioxide generated by respiration from exceeding enthalpy, a series of micropores are created on the membrane to allow gas transport. The gas produced by this method is limited to a combination in which the total content of oxygen and carbon monoxide is 2%. A novel practical atmosphere packaging that provides a range of useful relative humidity levels is now described. The design and use of moisture absorbing materials can be used to create high carbon dioxide levels in the package through packaging design and/or micropores. Packaging or boxes can be used in a variety of shapes and forms for commercial and customary applications, and provide significant benefits in maintaining food quality, extending product life and providing consumers with greater confidence in food safety. The related articles and limitations cited above are intended to be illustrative and not exclusive. Other limitations of related articles will also be apparent to those skilled in the art from the description of the specification and the design of the designations in the drawings. [Invention] 200827262 The following specific embodiments and their aspects are combined with the system, The descriptions and illustrations of the tools and methods are intended to be illustrative and not limiting. In various repetitive and specific embodiments, one or more of the above-described technical deficiencies or problems have been eliminated or eliminated, while other specific embodiments are directed to other improvements. The present invention describes a closed air impermeable cardboard package, including various repetitions, which may include an integral box design, three Bliss box designs, or a box and cover. The case and the cover may be composed of three layers of laminate or the cover may be a transparent or opaque polymer cover having gas permeation characteristics and/or water vapor transmission characteristics. The present invention relates to a novel application for providing simultaneous control and regulation of water vapor transmission through a designed three-layer laminate, and for simultaneous control and adjustment of oxygen and carbon dioxide transport by novel sealing methods and/or micropores to maintain Preservation of fresh fruits, vegetables and flowers placed at refrigerated temperatures for an extended period of 10 to 15 days. The invention consists of several novel components which are novel to both the container body and the cover. The container body consists of the following laminates: 1) a primary structural layer of bleached or non-bleached kraft paper, consisting of 150 to 250 g/m2 of primary or recycled fiber; 2) a polymeric intermediate layer coated with water vapor transmission characteristics With or without oxygen and carbon dioxide transport properties; 3) - third layer, including a machine-made or machine-glazed smooth layer, from 20 to 100 g/m2 natural or bleached native or recycled kraft paper set 200827262, 4 layers The plywood can be used to create three layers or upper pleats = by standard pleat technology. Laminates can be used to create a variety of box shapes and shapes. The purpose of this I, that is, from the design, composition and implementation of this system, is:) to maintain the quality of all or freshly picked fruits, vegetables and flowers;) to maintain moisture or slight water loss (the total weight of the product + /-2./〇); 3) inhibit the growth of mold, yeast and bacteria on fruits, vegetables and flowers; 4) inhibit the scent reduction caused by yeast, mold or bacterial growth and/or physiological aging and physiological processes; ) inhibits yellowing and necrosis due to loss of energy reserves (eg, sugar, ATp, adp, and amp). The present invention consists of a novel three-layer laminate comprising the following aspects: 1) For hardness and strength, kraft paper is used as a support layer, which may consist of g to 250 g/m2 of primary or recycled paper. 2) - Layered polyimine (nylon 6, 11, 12 and similar absorbent plastic materials or a combination thereof) nylon laminate pole, the product is placed in a custom design container composed of an open two-body structure, customized Design side for air circulation around or under the container. Once constructed, the three-layer laminate provides oxygen and carbon dioxide transport barriers at the following transfer rates: oxygen transmission rate: 25 ° C, lat 2 〇 2 cm 3 / m 2 / 24 hours; carbon dioxide transmission rate: 25. 〇, under iatm, 〇_8〇〇 cm3/m2/24 hours. The present invention requires that the three-layer laminate pleated groove and the third kraft shoulder laminate can be placed on the inside or the outside of the container, or, as the case may be, the laminate 200827262 includes this on either side of the groove in the final pleat structure. Two floors. The present invention describes a pleated laminate that forms a different type of container and structure that matches the closed closure. The laminate in the shaped container should be free of voids due to pleating, folding and/or sealing the container. The cover body may be composed of a single piece of paperboard, and may comprise: 1) a plastic material rigidification plate thermoformed and composed of a type of plastic material, including but not limited to polyimine (nylon 6, 11, 12 or 66 and its blends), polycarbonate, polyethylene, polyethylene terephthalate, polypropylene, polystyrene, polyvinyl chloride and mixtures thereof; 2) a design that provides frictional fit a cover body that self-levels and can be sealed to the laminate at a top surface of the pleated container; 3) a design that provides a seal that seals to the bottom of the container, including a closed laminate. Water vapor absorption and permeation can be determined by adjusting the polymer composition in the laminate or by adjusting the thickness of the polymer extrudate when the laminate is formed. Oxygen and carbon dioxide gas barrier properties can be determined by adjusting the polymer composition in the laminate or by adjusting the thickness of the polymer extrudate when the laminate is formed. However, the gas barrier described in the present invention is suitable for oxygen and carbon dioxide gas, and for oxygen, gas permeability is not more than 200 cm 3 /m 2 / 24 hours at 25 ° C, lamat; for carbon dioxide, gas permeability is 25 ° C, No more than 800 cm3/m2/24 hours under latm. The designated cover may be transparent or may be colored during its molding process to provide a colored exterior with 200827262, which improves operational efficiency compared to transparent. The cover may also be opaque. The cover can be sealed to the container by an adhesive. Adhesives are not limited to eucalyptus, liquid or paste polymeric sealants, hot melts and/or airtight or breathable adhesive tapes.广 Wide, sealed containers provide a structure for oxygen diffusion into a series of conditioning holes, which consist of the following: 1) Micropores of 50-90 micron diameter. The number of microwells will be determined by surface area, product volume, product respiration rate, and temperature. However, in most cases, the number of micropores will range from 〖 to 1 每 per container; 2) the micropores may be on the lid, on the container body, or both; 3) the micropores may Appears on the container body to the sealing cap, depending on the sealant used; 4) Micropores can be generated in the crease when the pleated container is formed; 5) The micropores should be evenly distributed in the container and/or the lid. The top and bottom of the container maintain the internal humidity in the range of 75% RH to 90% RH by using polyamine material and structural thickness. Air can be removed from the package by a vacuum device before the container is sealed. The sealed package of fresh food being respirable may contain a weight ratio of between 0.3 and 0.6 relative to the total package volume (cm3). The top gas composition of the sealed package may range from 1% to 50% carbon dioxide and from 1.5% to 155.0% oxygen with an internal relative humidity of 75% RH裘l〇〇% RH. [Embodiment] 12 200827262 In the following description, specific details are set forth to provide a clearer understanding of the invention. However, the invention may not be practiced with these specific materials. In other instances, well-known elements are not specifically shown or described in order to avoid obscuring the invention. Accordingly, the description should be understood from the point of view of the description and not of limitation.
Ο 本發明提供一種新穎之包裝應用，包含經洗滌及消毒' 之水果及蔬菜之準備、濕度调郎、為了運輪之產品氣調包 裝、儲存及/或零售、批發及/或公共市場之分發。新鮮產品 在密封容器中連續啤吸及消耗氧氣及釋放二氧化碳至腔室 環境，其接受有益之高二氧化碳濃度及被降低之氧氣.濃 度。這種狀態可以降低產品呼吸作用、抑制微生物生長及 孢子萌發及抑制因衰老而促使之乙烯反應，從而保持產品 完熟及延遲產品惡化。 實用之、可回收利用之可調節濕度/調節過空氣之貯藏 容，，蓋體係闡述於第―、二、三、及四圖。該設備^供 水蒸氣、二氧化碳及氧氣之同時及/或單獨之調節，在密封 〇袭及周&儲存空氣内外間傳輸。水蒸氣傳輸係藉由三芦 層合板中之聚酿胺層吸收水蒸氣來調節。氧氣及 ^ 之傳輸係藉由制蓋體及/或容器及/或蓋體至容 : 之微孔來㈣。通f，如果微孔制於全部表面區域:复 大^在50至2()()微米關内，並且可以根據 _ 二=微孔之蓋體全部打孔表面區域最多為全部密員: 包裝表面區域之1 %。 」 根據本發明’最錢熟度之水果、蔬菜及花卉被置放 13 200827262 =容器中並藉由緊扣該蓋子於容!！所密封。該容器係由適 當的掛面紙皮所構成以保持所需的内部相對濕度。該容器 及/或蓋體提供有足夠的微孔表面積用於在rc下儲存7天 後在容器頂部獲得高二氧化碳水準（5%至20%)及低氧氣 水準（15%至1%)。對特定之產品及體積提供充足之微孔 以確保氧氣水準不低於1%，氧氣水準低於1%，厭氧呼吸 能夠影響產品品質及食品安全。明確地說，該薄膜氧氣傳 輸其質量（克）對總包裝體積(cm3)的比例需要在〇.3至〇 6 之間之範圍。 通過以下之創造及應用，本發明提供相對濕度、二氧 化碳及氧氣之一範圍情況： 1) 一種新穎之三層層合板，其由50至200 g/m2原生漂 白或非漂白牛皮紙與塑膠材料層合構成。該些塑膠 材料由一範圍包含但不僅限於聚醯亞胺（尼龍6、 11、12或66及其共混物）、聚碳酸酯、聚乙烯、聚 對苯二曱酸乙二酯、聚丙烯、聚苯乙烯、聚氯乙烯 及其混合物之塑膠材料組成。然後進一步以20 i 100 g/m2之比率與由1〇至100 g/m2漂白或非漂白紙 組成之薄層層合，以形成能夠吸收及轉運水蒸氣及 提供氧氣及二氧化碳轉運屏障之結構； 2) 製作好之層合板與牛皮紙之褶皺以形成三至五層録 構，及之後盒體形成； 3) —種獨特之蓋體設計’其使蓋體密閉密封於三呈五 層褶皺之層合板部分。蓋體可由一範圍塑膠材料構 14 200827262 成，該些塑膠材料包含但不僅限於聚醯亞胺（尼龍 6、11、12或66及其共混物）、聚碳酸酯、聚乙烯、 聚對苯二曱酸乙二酯、聚丙烯、聚苯乙烯、聚氯乙 烯及其混合物。 三層層合板可由50至200 g/m2原生漂白或非漂白牛皮 紙與塑膠材料層合構成。該些塑膠材料由一範圍包含但不 僅限於聚醯亞胺（尼龍6、11、12或66及其共混物）、聚 碳酸酯、聚乙烯、聚對苯二甲酸乙二酯、聚丙烯、聚苯乙 烯、聚氯乙烯及其混合物之塑膠材料（10至100 g/m2)組 成。然後進一步與由20至100 g/m2漂白或非漂白紙組成之 薄層層合，以形成能夠吸收及轉運水蒸氣及提供氧氣及二 氧化碳轉運屏障之結構。. 蓋體可由一範圍塑膠材料構成，該些塑膠材料包含但 不僅限於聚醯亞胺（尼龍6、66、11、12或66及其共混物）、 聚碳酸酯、聚乙烯、聚對苯二曱酸乙二酯、聚丙烯、聚苯 乙烯、聚氯乙烯及其混合物。 三層層合板一旦敵縮成三或五層結構，即可被模切成 多種設計，可進一步形成一範圍盒體（第一圖、第二圖、 第三圖、及第四圖）以提供有彈性的垂直剖面，以在垂直 堆放時提供容器間之空氣流通空間及在垂直堆放、單獨之 集裝箱及由容器組成拖車或儲存空間之集裝箱間提供氣流 通道。 設計容器具有功能特性，其藉由封條、兩個鄰接盒體 在垂直堆放時藉由黏著劑之黏著及/或膠布及/或藉由捆紮 15 200827262 及使用角落保證集裝箱成為一個整體，在堆放時，提供盒 體連接。 容器應該具有有高水蒸氣傳輸特性及氧氣及二氧化碳 屏障特性之堅固壁。容器層合板及蓋體特性應該提供25°C 及80-95%RH下，1至10gH2O/mm-m2/24小時範圍之水蒸 氣滲透性；氧氣傳輸率·· 25°C，latm下，10至200cm3/m2/24 小時；二氧化碳傳輸率：25°C，latm下，10至800cm3/m2/24 小時。 容器及蓋體微孔提供氧氣與二氧化碳擴散比可在 1.0 : 1.0或1.5範圍内。 蓋體或容器上之微孔可提供使用特定產品之蓋體/容 器結構以一範圍氧氣及二氧化碳傳輸： 種類1 : 高阻： 氧氣傳輸率·· 25°c，latm 下，10 至 1500cm3/m2/24 小 時。 二氧化碳傳輸率：25°C，latm 下，10 至 2000cm3/m2/24 小時。 使用樣品：胡蘿蔔、甜菜及其它塊根作物幼苗；新鮮 沙拉。 種類2 : 中阻： 氧氣傳輸率：25°C，latm 下，1500 至 5000cm3/m2/24 小時。 16 200827262 一氧化石厌傳輪率：25l，latm下，i5⑻至乃⑻ 小時。 使用樣品：水果，例如羅馬甜瓜、蜜露、蕃茄、顏果、 二：楼?、葡萄、桃子、油桃、奇異果（獼猴桃）、草莓、 # & /、瓜（通常為柑橘、梨果、核果水果、漿果及溫室 作物）。 種類3 : 〇 低阻（高滲透性）： 氧氣傳輸率：25〇C，latm 下，大於 25，〇〇〇cm3/m2/24 小時。 —氧化石反傳輪率：25°c，latm下，大於25,00Qcm3/m2/24 小時。 使用樣品：蘑菇、蘆筒。 —該新穎之裝置以通過蓋體、容器及膜材料之選擇來調 gp密封μ内相對濕度之選擇，提供食物產品品質之額外 〇 、、隹=膜谷益及/或盍體之一範圍聚醯胺材料構造物提供 在山封G破内吸收水分及調節相對濕度水準之能力。内部 相對濕度水準維持在大約75%RH至90%rh藉由移除產品 ' 表面〜留水分保持了產品品質，能料降低產品水分、移 .賴產品呼吸作用產生之水蒸氣及維持相對濕度水準以抑 -制微生物營養生長及孢子萌發（低於80%RH)。 如果產品在洗務後不帶殘留水分保存及乾燥至其原始 重量或在其原始重量之+/-1〇/0(_Λνΐ)範圍，很多新鮮水果、 蔬菜及花卉已經被證實在有效貯藏、分發及貯架壽命上有 17 200827262 2倍至4倍之增長。 /斤鮮產ua產生作為,吸作用之產物—水。當這些水分 :至個隔絶系统，會增加濕度相對性使其超過平衡水 準在大4分情況下，隔絕環境中，產品及周遭空氣之平 2對濕度被證實在9()%至94%RH之間。本發明新颖申請 減少包裝中内部、消除或 二虱之冷凝及維持良好内部相對濕度於 /)/〇至 90%。 冰本發明轉滿足於新鮮水果、蔬菜及花卉之水分之良 耗圍’及在周遭峰包裝環境巾保護產品品質、新鮮度 及貯藏、分發及转壽命。此外，第二層之技術係通過氣 狀使關造。氣浦由❹帶有微狀贿容器系統產 生’以創造高二氧化碳水準（5%至·c〇2)加上低 水準〇%至抓⑹以抑制產品呼吸，進而保存產品代謝 物及維持品質。本發明中請在抑制產品呼吸作用、維持良 好產品水分含量及維持適合之㈣相對濕度環境，抑制影 響產品品質及食品安全之細菌、酵母及黴菌之生長方面具 有長效作用。 實施例1 : 使用本發明之用於準備及保存新鮮桃子（cv.Red Haven)之方法涉及以下： 1·收穫70全成热度之新鮮桃子，其指標係以果肉無被 覆葉綠素及4至6kg-f之果實堅硬度為準·， 200827262 2.該果賞以1⑽PP111氟’谷液消毒、乾燥、冷卻至1， 裝入上文描述之容器。該容器以30g/m2尼龍6/12 層合板構成，於25°C，latm下其氧氣傳輸率 5000cm3/m2/24小時，並具1〇個微孔。在一個容器 含有9kg新鮮桃子。氧氣會維持在2及3%之間，而 二氧化碳會維持在5%至6% ; 3·同樣成热度之對照桃子樣品置放在相對濕度維持在 〇 94%RH至100%RH之相似氣調包裝内； 4·對照組及存放於本發明容器中之桃子在下存放 10天、20天及30天； 貯存在對照包裝中之桃子被證實，在貯存天後，單 個果實體積增大。增大之果實體積與果實密度減小及水分 ， 缺失有關。當以五個受試者評估後（評為乾燥）。體積增大 與由包裝中高相對濕度造成之水分攝入增大有關。 貯存在本發明之相對濕度維持在80%至85%RH之容 Ο :中之桃子，在30天後，沒有顯示出果實體積增大或果實 密度減小。貯存在本發明之80%至85%RH相對濕度之容器 中之桃子保持了多汁性，貯存40天以上，被評判小組以平 均感官分3·5分評價為可以接受，最高標準為5 (5分為出 ' 3刀視為表低可接受程度）。40天後，果實褐化及凋萎 不明顯。沒有發現香味減淡或黴菌跡象或腐爛。 實施例2 : 使用本叙明之用於準僙及保存易腐爛奇異果之方法涉 19 200827262 及以下： ι·選擇即食成熟而比較硬、無明顯腐爛之奇異果 (cv.Hayward;堅固度 3_5kgf )，如果可以，以 1〇〇ppm 氯洗蘇並乾燥； 2·把可異果叙入由木纖維或塑膠（較佳為木纖維）構 成之預製托盤中，然後放入容器中； 3·將奇異果冷卻至〇°C，藉由放置塑膠蓋密封容器， 在適當地方塗上所需之密封劑。 4·奇異果密封於帶有微孔之包裝中，這些微孔足夠提 供25C，latm下，3000cm3/m2/24小時之氧氣傳輸 率，並在0°C貯存至少28天。 與傳統包裝對照組（瓦楞盒）相比，28天後，容器中 之可異果經證實具有較好之食用品質，也沒有腐爛。而對 ^、、組可異果明顯乾枯、軟化及表現出18%之腐爛發生率。 ，入新穎盒技術中之奇異果表現出典型之奇異果香味及感 官特徵。貯存於新穎容器中之奇異果之腐爛發生率不明 顯。放於傳統瓦楞容器中之奇異果在貯存8天後，被由5 個接文過訓練之成員組成之感觀評判小組評價為不適於食 用。 風貝7存於所述新穎容器中之奇異果在貯存20天後，被感 =°平判小組評價為非常好，貯存28天後被評價為可以接 =。果片係翠綠色，質地透明度與保存前相當。整個28天 、τ存期内保持了典型之奇異果香味，沒有顯著臭味（酒精 乙駿）’在對照組果實中發現表皮乾枯或腐爛。 20 200827262 實施例3 : 使用本發明之用於準備及保存新鮮蘑菇之方法涉及以 下： 1 ·採摘伞狀部成熟之白蘑袋； 2·在新鮮水流中洗滌，以暖乾燥空氣乾燥至原始重 量，冷卻至1°C，裝入所述容器中。該容器以35g/m2 尼龍6/66層合板構成，於25°C，latm下其氧氣傳 輸率3000〇cm3/m2/24小時，並具90個微孔。在一 C) 口口 個容裔含有5kg新鮮磨兹。氧氣會維持在3及5%之 間，而二氧化碳維會持在7%至1〇% ; 3·同樣成熟度之對照蘑菇樣品置放在相對濕度維持在 94%RH至1〇〇%rh之相似氣調包裝内； 4·對照組及存放於本發明容器中之蘑菇在丨。〇下存放 5天、10天及15天； 貯存於對照組包裝中之蘑菇在10天高相對濕度貯存 <j 後出現粘滑。微生物含量分析指出，假單胞菌含量超過 1，〇〇〇,〇〇〇 集落形成單位（CFU，colony f〇rming units)，經 過糾丨練之評判小組認為產品不適於評價或食用。 貝丁存在本發明之相對濕度維持在75%至80%RH之容 器中之㈣’貯存15天以上，被5個成員組成之評判小組 以平均感g分3.25分評價為可以接受，最高鮮為5 (5 分為出色’ 3分視為最低可接受程度）。15天後，果實褐化 及调萎不明顯。沒有發現香味減淡或黴菌跡象或腐爛。 21 200827262 實施例4 : 使用本發明之用於準備及保存新鮮葡萄（cv· 丁hompson、Perlette)之方法涉及以下： 1·採摘完全成熟度之新鮮葡萄，成熟度以糖酸比（可 溶性固形物含量）為準； 2·果實以lOOppm氣溶液消毒，乾燥，冷卻至rc，裝 入所述容器中。該容器以35g/m2尼龍6/12層合板構 成’於25C ’ latm下其氧氣傳輸率4〇〇〇cm3/m2/24 小時，並具15個微孔。在一個容器含有9kg新鮮葡 萄。氧氣會維持在2及3%之間，而二氧化碳會維持 在5%至6% ; 3·同樣成熟度之對照葡萄樣品置放在相對濕度維持在 94%RH至100%RH之相似氣調包裝内； 4·對照組及存放於本發明容器中之葡萄在下存放 10天、20天及30天； 貯存在94%RH至l〇〇%RH高相對濕度對照包裝中之 葡萄被證貫，在貯存5天後，單個果實重量增加，隨著貯 存日才間增長，果貫重量繼續增加。增加之果實重量與從藤 上分離之果貫數量比增加有關。單個果實吸收水蒸氣而增 大，增加了果實腫脹，導致果實從藤上分離。 貝丁存在本發明之相對濕度維持在至之容 為中之葡萄，在貯存3〇天後，沒有顯示出果實重量增加或 果實密度減小。單個果實重量維持在原始重量之+/_1%以 内。貯存在本發明之相對濕度維持在75%至85%RH之容器 22 200827262 中之果實保持了多汁性，貯存35天以上，被評判小組以平 均感官分3.8分評價為可以接受，最高標準為分為出 色，3分視為最低可接受程度）。40錢，果實褐化^萎 不明顯。沒有發現香味減淡或黴菌跡象或腐爛。 實施例5 : 使用本發明之用於準備及保存新鮮甜椒之方法涉及以 下： 1 ·採摘元全成热度之新鮮溫室甜椒，成熟度以顏色、 熱量單位及種植日為準。 2·果實以200ppm鼠溶液消毒，乾燥，冷卻至1。〇，筆 入所述谷為中。遠谷裔以35g/m2尼龍6/12層合板構 成，在25°C，latm下其氧氣傳輸率40〇〇cm3/m2/24 小時，並具15個微孔。在一個容器含有7kg新鮮甜 椒。氧氣維持在2及3%之間，而二氧化碳維持在 5%至 6% ; 3·同樣成熟度之對照甜椒樣品置放在相對濕度維持在 94%RH至100%RH之相似氣調包裝内； 4·對照組及存放於本發明容器中之甜椒在rc下存放 10天、20天及30天； 貯存在94%RH至100%RH高相對濕度對照包裝中之 甜椒被證實，在貯存7天後，單個果實重量增大，隨著貯 存時間增長，果實重量繼續增大。增大之果實重量與果實 梗凹處出現黴菌有關。 23 200827262 貯存在本發日狀相雜度_在75%至85%rh之容 單甜椒，在貝7存25天後，沒有顯示出果實重量增加。 go K重里維持在原始重置之+Λ1·5%以内。貯存在本發 顯=對濕度維持在75%至85%RH之容器中之果實無明 .、八文跡象’貝宁存35天以上，被評判小組以平均感官分 .为評價為可以接受，最高標準為5。 心 f發明之構造特徵並不局限於此，任何熟悉該項技蔽 域内’可思及之變化或修飾皆涵蓋在本“ 圍π:據此，本發糊 密封吏用密封盒或密封包’該些密封盒或 2〇°W;二：孔以產生高二氧化碳水準（5%至 吸作用準（1%至_2)财卩制產品呼 佴保存產品代謝物及維持品質。這些應用大多數提 ^品壤境較高的相對濕度以防止乾燥。此外，產品呼 過去:ΐί:::提供過高的相對濕度水準，已經超： 處，作產=吸度°儘管μ之應用具有短期益 ^田固、酵母及黴菌生長，影響產品品質及食=¥ 卜，過高水分水準導致產品軟化及壞死，加速Γ質Γ化此 者在:::=特=^^ 之專利H肉祕飾皆涵蓋在本發明 園之定義^準，本發明之範圍應以如後申請專利範 24 200827262 【圖式簡單說明】 揭露之容器概略地描述於以下圖式，其中： 第一圖提供空白結構之基本具體實施例之平面圖，一 旦被折疊，形成瓦榜容器。 第二圖提供空白結構之基本具體實施例之另一平面 圖，一旦被折疊，形成瓦楞容器。 第三圖提供蓋體結構之基本具體實施例之頂視圖、侧 視圖及透視圖。 〇 · · 第四圖提供蓋體結構之基本具體實施例之另一頂視 圖、側視圖及透視圖。 圖式不必要按照比例，有時候具體實施例藉由圖式符 號、模型線、圖示法及局部圖說明。在某些情況下，細節 - 對於理解該被揭露之容器來說不是必需的，或可提供其他 已經遺漏卻不易發現之細節。當然，應當理解，本揭示不 • 欲限制本文中說明之特定具體實施例。 【主要元件符號說明】 無0 25Ο The present invention provides a novel packaging application comprising the preparation of a washed and sterilized fruit and vegetable, a humidity grading, a modified atmosphere packaging for a shipping wheel, storage and/or retail, wholesale and/or public market distribution. . The fresh product continuously sucks and consumes oxygen and releases carbon dioxide into the chamber environment in a sealed container, which accepts a beneficial high carbon dioxide concentration and a reduced oxygen concentration. This state can reduce product respiration, inhibit microbial growth and spore germination, and inhibit ethylene reactions caused by aging, thereby maintaining product maturity and delaying product deterioration. Practical, recyclable, adjustable humidity/conditioned air storage, the cover system is described in Figures 1, 2, 3, and 4. The equipment is supplied with water vapor, carbon dioxide and oxygen simultaneously and/or separately, and is transported between the inside and outside of the seal and the storage air. The water vapor transmission is regulated by the absorption of water vapor by the polyamine layer in the Sanlu laminate. The transmission of oxygen and ^ is by means of a cover and/or a container and/or a cover to accommodate the micropores (4). Pass f, if the micropores are made in the entire surface area: complex large ^ in 50 to 2 () () micrometers off, and can be based on _ two = micropore cover body all perforated surface area up to all secret members: packaging 1% of the surface area. According to the invention, the most mature fruits, vegetables and flowers are placed 13 200827262 = in the container and by holding the lid tightly!! Sealed. The container is constructed of a suitable liner paper to maintain the desired internal relative humidity. The container and/or cover provides sufficient microporous surface area for high carbon dioxide levels (5% to 20%) and low oxygen levels (15% to 1%) at the top of the container after storage for 7 days at rc. Provide sufficient micropores for specific products and volumes to ensure oxygen levels of at least 1% and oxygen levels below 1%. Anaerobic respiration can affect product quality and food safety. Specifically, the ratio of the mass of oxygen (grams) to the total package volume (cm3) of the oxygen transport of the film needs to be in the range of 〇.3 to 〇6. The present invention provides a range of relative humidity, carbon dioxide, and oxygen by the following creations and applications: 1) A novel three-layer laminate that is laminated from 50 to 200 g/m2 of primary bleached or non-bleached kraft paper to a plastic material. Composition. The plastic materials are comprised of a range including but not limited to polyimine (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethylene terephthalate, polypropylene Composition of plastic materials of polystyrene, polyvinyl chloride and mixtures thereof. Further laminating with a thin layer of 1 〇 to 100 g/m 2 of bleached or non-bleached paper at a ratio of 20 i 100 g/m 2 to form a structure capable of absorbing and transporting water vapor and providing oxygen and carbon dioxide transport barriers; 2) Make the folds of the laminate and kraft paper to form a three- to five-layer structure, and then form the box; 3) A unique cover design that seals the cover to three layers of five folds Plywood part. The cover may be formed by a range of plastic material structures 14 200827262, including but not limited to polyimine (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyparaphenylene Ethylene diacetate, polypropylene, polystyrene, polyvinyl chloride, and mixtures thereof. The three-layer laminate can be composed of 50 to 200 g/m2 of raw bleached or non-bleached kraft paper laminated with a plastic material. The plastic materials include, but are not limited to, polyimine (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethylene terephthalate, polypropylene, It consists of a plastic material (10 to 100 g/m2) of polystyrene, polyvinyl chloride and a mixture thereof. It is then further laminated with a thin layer of 20 to 100 g/m2 of bleached or non-bleached paper to form a structure capable of absorbing and transporting water vapor and providing a barrier to oxygen and carbon dioxide transport. The cover may be constructed from a range of plastic materials including, but not limited to, polyimine (nylon 6, 66, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyparaphenyl Ethylene diacetate, polypropylene, polystyrene, polyvinyl chloride, and mixtures thereof. Once the three-layer laminate is diverted into a three- or five-layer structure, it can be die-cut into a variety of designs, and a range of boxes (first, second, third, and fourth) can be further formed to provide The flexible vertical section provides air circulation between the containers during vertical stacking and air flow between vertically stacked, separate containers and containers that make up the trailer or storage space. The design container has functional characteristics, which are integrated by the seal, the two adjacent boxes in the vertical stack by the adhesive and/or the adhesive tape and/or by the bundling 15 200827262 and the use of the corner to ensure that the container is integrated. , providing a box connection. The container should have a strong wall with high water vapor transmission characteristics and oxygen and carbon dioxide barrier properties. The characteristics of the container laminate and cover should provide water vapor permeability at 25 ° C and 80-95% RH, 1 to 10 g H 2 O / mm-m 2 / 24 hours; oxygen transmission rate · · 25 ° C, under lamat, 10 Up to 200 cm3/m2/24 hours; carbon dioxide transmission rate: 25 ° C, at lamat, 10 to 800 cm 3 /m 2 / 24 hours. The container and cover micropores provide a diffusion ratio of oxygen to carbon dioxide in the range of 1.0: 1.0 or 1.5. The micropores in the lid or container provide a range of oxygen and carbon dioxide transport using a specific product cover/container structure: Category 1: High resistance: Oxygen transmission rate · 25°c, under lamat, 10 to 1500 cm3/m2 /24 hours. Carbon dioxide transmission rate: 25 ° C, at lamat, 10 to 2000 cm3 / m2 / 24 hours. Samples used: carrots, beets and other root crops; fresh salads. Type 2: Medium resistance: Oxygen transmission rate: 25 ° C, lat to 1500 to 5000 cm 3 / m 2 / 24 hours. 16 200827262 Oxidation rate of oxidized stone: 25 l, at lamat, i5 (8) to (8) hours. Use samples: fruit, such as Roman melon, honeydew, tomato, fruit, two: floor?, grape, peach, nectarine, kiwi (kiwi), strawberry, # & /, melon (usually citrus, pear fruit) , stone fruit, berries and greenhouse crops). Category 3: 〇 Low resistance (high permeability): Oxygen transmission rate: 25 〇 C, greater than 25, 〇〇〇 cm 3 / m 2 / 24 hours at lamat. - Oxidized stone reverse pass rate: 25 ° C, at lamat, greater than 25,00 Qcm 3 / m 2 / 24 hours. Use samples: mushrooms, reeds. - The novel device adjusts the relative humidity within the gp seal μ by the choice of cover, container and membrane material, providing additional enthalpy of the quality of the food product, 隹 = film gluten and/or a range of steroids The guanamine material structure provides the ability to absorb moisture and adjust the relative humidity level within the seal of the mountain seal G. The internal relative humidity level is maintained at approximately 75% RH to 90% rh by maintaining the product 'surface ~ leaving moisture to maintain product quality, can reduce product moisture, transfer water vapor generated by product respiration and maintain relative humidity level To inhibit microbial vegetative growth and spore germination (less than 80% RH). Many fresh fruits, vegetables and flowers have been proven to be effectively stored and distributed if the product is stored without drying with residual moisture and dried to its original weight or within +/- 1〇/0 (_Λνΐ) of its original weight. And the shelf life has a growth rate of 17 200827262 from 2 times to 4 times. / 斤 fresh produce ua produced as a product of suction - water. When these moisture: to an isolation system, will increase the relative humidity to exceed the equilibrium level in the case of a large 4 points, in the environment, the product and the surrounding air level 2 humidity is confirmed at 9 ()% to 94% RH between. The novel application of the present invention reduces internal, elimination or secondary condensation in the package and maintains good internal relative humidity at /) / 〇 to 90%. The invention of the invention is adapted to the satisfaction of the moisture content of fresh fruits, vegetables and flowers, and to protect the quality, freshness, storage, distribution and life of the product in the surrounding peak packaging environmental towel. In addition, the technology of the second layer is made by gas. The gas pump is produced by a micro-brown container system to create a high carbon dioxide level (5% to · c〇2) plus a low level of 〇% to grab (6) to inhibit product respiration, thereby preserving product metabolites and maintaining quality. In the present invention, it is possible to have a long-lasting effect in suppressing the respiration of the product, maintaining the moisture content of the good product, and maintaining a suitable (IV) relative humidity environment to inhibit the growth of bacteria, yeast and mold which affect the quality of the product and the safety of the food. Example 1: The method for preparing and preserving fresh peaches (cv. Red Haven) according to the present invention involves the following: 1. Harvesting 70 full-calorie fresh peaches, the index of which is uncoated with chlorophyll and 4 to 6 kg of pulp. The fruit hardness of f is correct., 200827262 2. The fruit is sterilized, dried, and cooled to 1 (10) PP111 fluorine solution, and filled into the container described above. The container was constructed of a 30 g/m2 nylon 6/12 laminate having an oxygen transmission rate of 5000 cm 3 /m 2 /24 hours at 25 ° C and a lam and having 1 micropore. In a container contains 9kg of fresh peaches. Oxygen will be maintained between 2 and 3%, while carbon dioxide will be maintained at 5% to 6%. 3. The same hotness control peach sample is placed in a similar atmosphere with relative humidity maintained at 〇94% RH to 100% RH. 4. The control group and the peaches stored in the container of the present invention were stored for 10 days, 20 days and 30 days; the peaches stored in the control package were confirmed, and the individual fruit volume increased after the storage day. The increased fruit volume is related to the reduction of fruit density and water and loss. After evaluation by five subjects (rated as dry). The increase in volume is related to the increased water uptake caused by the high relative humidity in the package. The peach stored in the container of the present invention having a relative humidity maintained at 80% to 85% RH showed no increase in fruit volume or a decrease in fruit density after 30 days. The peaches stored in the container of 80% to 85% RH relative humidity of the present invention were kept juicy, and stored for more than 40 days, and the panel was judged to be acceptable with an average sensory score of 3.5, and the highest standard was 5 ( 5 is divided into '3 knives as a low acceptable level of the table. After 40 days, the browning and wilting of the fruit were not obvious. No signs of lightening or mold signs or decay were observed. Example 2: Using the method described herein for quasi-salting and preserving perishable kiwifruits 19 200827262 and below: ι·Selecting kiwifruit that is ripe and hard and has no obvious decay (cv. Hayward; firmness 3_5kgf) If possible, wash the thresh with 1〇〇ppm chlorine and dry it; 2. Put the exogenous fruit into a prefabricated tray made of wood fiber or plastic (preferably wood fiber) and put it into the container; The kiwi is cooled to 〇 ° C, and the desired sealant is applied to the appropriate place by placing the plastic lid to seal the container. 4. Kiwifruit is sealed in a microporous package sufficient to provide an oxygen transmission rate of 25 cm, latm, 3000 cm3/m2/24 hours, and stored at 0 °C for at least 28 days. Compared to the traditional packaging control group (corrugated box), after 28 days, the bismuth in the container proved to have better eating quality and no decay. For the ^, group, the fruits can be dried, softened and showed an incidence of 18% rot. The kiwifruit in the novel box technology exhibits typical kiwi flavor and sensory characteristics. The incidence of rot of kiwifruit stored in novel containers is not significant. The kiwifruit placed in the traditional corrugated container was evaluated as unsuitable for food by the sensory panel composed of five members who had been trained after 8 days of storage. The kiwifruit stored in the novel container was evaluated to be very good after 20 days of storage, and was evaluated as acceptable after storage for 28 days. The fruit pieces are emerald green, and the texture transparency is comparable to that before storage. The typical kiwi flavor was maintained throughout the 28-day and τ periods, and there was no significant odor (alcohol). In the control group, the epidermis was found to be dry or rotten. 20 200827262 Example 3: The method for preparing and preserving fresh mushrooms using the present invention involves the following: 1 • Picking a mature white mushroom bag of umbrellas; 2. Washing in a fresh water stream, drying with warm dry air to original weight It was cooled to 1 ° C and charged into the container. The container was constructed of 35 g/m2 nylon 6/66 laminate with an oxygen transmission rate of 3000 〇cm3/m2/24 hours at 25 ° C, and 90 micropores. In a C) mouth, a person with a 5kg fresh mill. Oxygen will be maintained between 3 and 5%, while carbon dioxide will remain between 7% and 1%. 3. The same maturity of the control mushroom sample is placed at a relative humidity of 94% RH to 1〇〇% rh In a similar atmosphere-controlled package; 4. The control group and the mushroom stored in the container of the present invention are in the bowl. Stored under the armpit for 5 days, 10 days and 15 days; the mushrooms stored in the control package showed stick-slip after storage for 10 days at high relative humidity. The microbial content analysis indicated that the Pseudomonas content exceeded 1, 〇〇〇, col colony forming units (CFU, colony f〇rming units), and the judges who had undergone trial and error training considered that the product was not suitable for evaluation or consumption. Bedding exists in the container in which the relative humidity of the present invention is maintained in the range of 75% to 80% RH. (IV) Storage for more than 15 days, and the panel of 5 members is evaluated as acceptable with an average sense of g of 3.25, and the highest is 5 (5 points for excellent '3 points is considered the minimum acceptable level). After 15 days, the browning and wilting of the fruit were not obvious. No signs of lightening or mold signs or decay were observed. 21 200827262 Example 4: The method for preparing and preserving fresh grapes (cv·ding hompson, Perlette) according to the present invention involves the following: 1. Picking fresh grapes of full maturity, the degree of maturity is ratio of sugar to acid (soluble solids) The content is based on; 2. The fruit is sterilized with a 100 ppm gas solution, dried, cooled to rc, and charged into the container. The container was constructed with a 35 g/m2 nylon 6/12 laminate having an oxygen transmission rate of 4 〇〇〇 cm 3 /m 2 / 24 hours at 25 ° ' latm and having 15 micropores. Contain 9 kg of fresh grapes in one container. Oxygen will be maintained between 2 and 3%, while carbon dioxide will be maintained at 5% to 6%. 3. The same maturity of the control grape sample is placed in a similar atmosphere package with relative humidity maintained at 94% RH to 100% RH. 4; The control group and the grapes stored in the container of the present invention are stored under the 10th, 20th and 30th days; the grapes stored in the 94% RH to 10% RH high relative humidity control package are certified, After 5 days of storage, the weight of the individual fruit increased, and as the storage day increased, the weight of the fruit continued to increase. The increased fruit weight is related to an increase in the number of fruit pieces separated from the vine. The individual fruit absorbs water vapor and increases, which increases the swelling of the fruit, causing the fruit to separate from the vine. The bedding of the present invention in which the relative humidity of the present invention was maintained was not shown to increase the fruit weight or the fruit density after storage for 3 days. The individual fruit weight is maintained within +/_1% of the original weight. The fruit stored in the container 22 200827262 in which the relative humidity of the present invention was maintained at 75% to 85% RH remained juicy and stored for more than 35 days, and the panel was evaluated as acceptable with an average sensory score of 3.8, with the highest standard being Divided into excellent, 3 points as the minimum acceptable level). 40 money, fruit browning ^ wilting is not obvious. No signs of lightening or mold signs or decay were observed. Example 5: The method for preparing and preserving fresh sweet pepper using the present invention involves the following: 1 · Picking fresh greenhouse sweet pepper with full heat, the maturity is based on color, heat unit and planting day. 2. The fruit is sterilized with a 200 ppm rat solution, dried and cooled to 1. Hey, pen in the valley for the middle. Yuangu is made up of 35g/m2 nylon 6/12 laminate. Its oxygen transmission rate is 40〇〇cm3/m2/24 hours at 25°C and lamat, and it has 15 micropores. In a container contains 7kg of fresh sweet pepper. Oxygen is maintained between 2 and 3%, while carbon dioxide is maintained at 5% to 6%. 3. The same maturity of the control bell pepper sample is placed in a similar atmosphere package with a relative humidity maintained at 94% RH to 100% RH. 4. The control group and the sweet pepper stored in the container of the present invention were stored under rc for 10 days, 20 days and 30 days; the sweet pepper stored in the control package of 94% RH to 100% RH high relative humidity was confirmed, After 7 days of storage, the weight of the individual fruit increased, and as the storage time increased, the weight of the fruit continued to increase. The increased fruit weight is related to the presence of mold in the fruit stem. 23 200827262 Stored in the daily heterozygosity _ in the capacity of 75% to 85% rh. Single sweet pepper, after 25 days in the shell, did not show an increase in fruit weight. The go K is maintained within +1.5% of the original reset. Stored in this hair display = fruit in the container with humidity maintained at 75% to 85% RH. The sign of eight documents 'Benin has been stored for more than 35 days. The panel was judged by the average sensory score. The evaluation is acceptable, the highest. The standard is 5. The structural features of the invention are not limited thereto, and any changes or modifications that are familiar with the technical field are covered by the present π: according to this, the sealed seal or sealed package of the present paste is used. These sealed boxes or 2〇°W; 2: holes to produce high carbon dioxide levels (5% to suction (1% to _2) financial products to smear product metabolites and maintain quality. Most of these applications Improve the relative humidity of the soil to prevent drying. In addition, the product calls: ΐί::: Provides a high relative humidity level, which has exceeded: where, production = suction °, although the application of μ has short-term benefits ^Tiangu, yeast and mold growth, affecting product quality and food = ¥ Bu, too high moisture level leads to softening and necrosis of the product, accelerating the quality of the sputum. This is in the :::= special = ^ ^ patent H meat secrets The scope of the present invention is defined in the following application. The scope of the present invention is as described in the following application. Patent No. 24 200827262 [Simplified Description of the Drawings] The disclosed container is roughly described in the following drawings, wherein: A plan view of a basic embodiment, once folded, shaped A tiled container. The second figure provides another plan view of a basic embodiment of the blank structure, once folded, to form a corrugated container. The third figure provides a top, side and perspective view of a basic embodiment of the cover structure. The fourth figure provides another top view, side view and perspective view of a basic embodiment of the cover structure. The drawings are not necessarily to scale, and sometimes the specific embodiment is represented by a schematic symbol, a model line, and a figure. Illustrations and partial illustrations. In some cases, the details - not necessary for understanding the exposed container, or other details that have been omitted but not easily found. Of course, it should be understood that this disclosure does not Limit the specific embodiments described herein. [Main component symbol description] None 0 25