Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23B7/148—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23B7/152—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
  • A23B7/154—Organic compounds; Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
  • A23B7/157—Inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/16—Preserving with chemicals
  • A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/16—Preserving with chemicals
  • A23B9/24—Preserving with chemicals in the form of liquids or solids
  • A23B9/26—Organic compounds; Microorganisms; Enzymes
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
  • B01D53/02—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols by adsorption, e.g. preparative gas chromatography
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
  • B01D53/02—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols by adsorption, e.g. preparative gas chromatography
  • B01D53/04—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols by adsorption, e.g. preparative gas chromatography with stationary adsorbents
  • B01D53/0407—Constructional details of adsorbing systems
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
  • B01D53/14—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols by absorption
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
  • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
  • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
  • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2251/00—Reactants
  • B01D2251/70—Organic acids
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2253/00—Adsorbents used in seperation treatment of gases and vapours
  • B01D2253/10—Inorganic adsorbents
  • B01D2253/102—Carbon
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2253/00—Adsorbents used in seperation treatment of gases and vapours
  • B01D2253/10—Inorganic adsorbents
  • B01D2253/106—Silica or silicates
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2253/00—Adsorbents used in seperation treatment of gases and vapours
  • B01D2253/10—Inorganic adsorbents
  • B01D2253/106—Silica or silicates
  • B01D2253/108—Zeolites
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2253/00—Adsorbents used in seperation treatment of gases and vapours
  • B01D2253/25—Coated, impregnated or composite adsorbents
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2255/00—Catalysts
  • B01D2255/20—Metals or compounds thereof
  • B01D2255/207—Transition metals
  • B01D2255/2073—Manganese
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2255/00—Catalysts
  • B01D2255/20—Metals or compounds thereof
  • B01D2255/207—Transition metals
  • B01D2255/20738—Iron
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2255/00—Catalysts
  • B01D2255/20—Metals or compounds thereof
  • B01D2255/207—Transition metals
  • B01D2255/20746—Cobalt
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2255/00—Catalysts
  • B01D2255/20—Metals or compounds thereof
  • B01D2255/207—Transition metals
  • B01D2255/20753—Nickel
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2255/00—Catalysts
  • B01D2255/20—Metals or compounds thereof
  • B01D2255/207—Transition metals
  • B01D2255/20761—Copper
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2255/00—Catalysts
  • B01D2255/20—Metals or compounds thereof
  • B01D2255/207—Transition metals
  • B01D2255/20784—Chromium
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2257/00—Components to be removed
  • B01D2257/10—Single element gases other than halogens
  • B01D2257/104—Oxygen
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D2259/00—Type of treatment
  • B01D2259/45—Gas separation or purification devices adapted for specific applications
  • B01D2259/4525—Gas separation or purification devices adapted for specific applications for storage and dispensing systems

Definitions

• the present invention relates to a fruit and vegetable package and a freshness preserving method for fruit and vegetables.
• Freshness can be divided into appearance (discoloration, wilting, weight loss), mass reduction, component change, lesions, and the like. Factors that maintain the freshness of fruits and vegetables have been clarified by research conducted by the USDA in the United States, the National Agriculture and Food Research Organization (hereinafter referred to as "NARO") and universities in Japan.
• NARO National Agriculture and Food Research Organization
• a method of lowering bioactivity to the extent that life activity can be maintained has been widely practiced.
• Specific examples of methods for lowering such bioactivity include refrigeration of fruits and vegetables, adjustment of the atmosphere of gases such as oxygen and carbon dioxide, and removal of ethylene gas, which is a hormone substance. It becomes possible to maintain relatively high levels of sugars and acids stored in fruits and vegetables.
• refrigerated distribution (cold chain) has become widespread, and freshness management has also been carried out by adjusting the gas atmosphere.
• gas atmosphere adjustment can be expected to have a high effect of preserving freshness if the gas atmosphere is properly controlled.
• CA Controlled Atmosphere
• MA Modified Atmosphere
• gas exchange by respiration of fruits and vegetables are used. What is important here is the adjustment and management of the gas atmosphere according to the fruits and vegetables. Growing conditions of fruits and vegetables vary greatly depending on the variety, production area, harvest time, and cultivation method, and the respiration rate varies greatly. Therefore, optimization of the gas atmosphere is required according to the fruits and vegetables.
• CA storage requires large equipment, it is difficult to diversify the gas atmosphere to be optimized, and there is a problem that it is not possible to cope with breaks in the cold chain.
• MA packaging can be carried out on a smaller scale than CA storage, and has the advantage of facilitating optimization of the gas atmosphere for each fruit or vegetable.
• Patent Document 1 in a fruit and vegetable-containing package made of a polymer film in which fruits and vegetables are sealed, (A) a perforated polymer film and (B) a non-perforated polymer film are used, and (A) the perforated polymer film is used. Techniques for setting the area ratio to a predetermined range have been proposed.
• Patent Document 1 proposes the use of a polymer film having a predetermined water vapor transmission rate for at least one of (A) and (B).
• the present invention provides a fruit and vegetable package and a fruit and vegetable package that can easily and quickly adjust the inside of the fruit and vegetable package to a storage atmosphere (low oxygen, high carbon dioxide and high humidity atmosphere) suitable for the fruit and vegetable and can maintain the freshness of the fruit and vegetable for a long period of time.
• a storage atmosphere low oxygen, high carbon dioxide and high humidity atmosphere
• the gist and configuration of the present invention are as follows.
• a fruit and vegetable package comprising one or more fruit and vegetable (A), one or more atmosphere modifier package (X), and a packaging material (B) containing them, A fruit and vegetable package, wherein the atmosphere conditioner package (X) has oxygen absorbing capacity, carbon dioxide generating capacity and moisture generating capacity.
• the atmosphere modifier package (X) includes an atmosphere modifier package (X abc ) having oxygen absorbing capacity, carbon dioxide generating capacity and moisture generating capacity. .
• Step (I) of obtaining a fruit and vegetable package by housing one or more fruits and vegetables (A) and one or more atmosphere conditioner packages (X) in a packaging material (B); and a step (II) of holding the fruit and vegetable package, A method for preserving freshness of fruits and vegetables, wherein in the step (II), the atmosphere adjusting agent package (X) absorbs oxygen and generates carbon dioxide and moisture to adjust the atmosphere in the fruit and vegetable package.
• the step (I) is a step of inserting the fruit or vegetable (A) and the atmosphere modifier package (X) into the packaging material (B) through the opening of the packaging material (B).
• the method for preserving freshness of fruits and vegetables according to [6] above comprising (I-1) and then the step (I-2a) of sealing the opening in an air permeable state.
• the step (II) is a step of holding the fruit and vegetable package for one day or more,
• Step (II) The method for preserving freshness of fruits and vegetables according to any one of [6] to [8] above, wherein the holding temperature of the fruit and vegetable package is 0° C. or higher and 40° C. or lower.
• ADVANTAGE OF THE INVENTION it is possible to provide a fruit and vegetable package and a method for preserving freshness of fruits and vegetables, which can easily and quickly adjust the inside of the fruit and vegetables package to a storage atmosphere suitable for the fruits and vegetables, and can maintain the freshness of the fruits and vegetables for a long period of time. .
• Embodiments of the fruit and vegetable package and the freshness preserving method for fruit and vegetables according to the present invention will be described in detail below.
• the term "A to B” regarding numerical values means “A or more and B or less” (when A ⁇ B) or "A or less than B” (when A>B). .
• a combination of preferred aspects is a more preferred aspect.
• the fruit and vegetable package of the present invention includes one or more fruits and vegetables (A), one or more atmosphere modifier packages (X), and a packaging material (B) containing them, and the atmosphere modifier package ( X) has oxygen absorbing capacity, carbon dioxide generating capacity and moisture generating capacity.
• the fruit and vegetable package of the present invention Since the fruit and vegetable package of the present invention has the above configuration, the inside of the fruit and vegetable package can be easily and quickly adjusted to a storage atmosphere suitable for the fruit and vegetables, and the freshness of the fruit and vegetables can be maintained for a long period of time.
• the reason why the fruit and vegetable package of the present invention exhibits the above effects is considered as follows. Fruits and vegetables continue their vital activities even after harvesting, decomposing respiratory substrates such as sugars and organic acids to obtain energy for sustaining life.
• a representative respiratory substrate is glucose, which is decomposed into carbon dioxide and water using oxygen obtained by respiration, as shown in the following chemical formula (I).
• carbon dioxide has the effect of suppressing or promoting the generation of ethylene, which is one of the growth hormones of fruits and vegetables, depending on its concentration, the type of fruits and vegetables, and the growth stage at the time of harvesting. Therefore, it is preferable to set the storage atmosphere of fruits and vegetables to a high carbon dioxide state for fruits and vegetables in which generation of ethylene gas is suppressed as the carbon dioxide concentration increases.
• the higher the carbon dioxide concentration the more restrained the respiration of fruits and vegetables. Note that the above-mentioned USDA in the United States, the National Agriculture and Food Research Organization, etc. disclose the optimum value of the carbon dioxide concentration in the storage atmosphere for each fruit and vegetable as public information.
• the fruit and vegetable package of the present invention includes the atmosphere modifier package (X), the atmosphere inside the fruit and vegetable package is easily and quickly adjusted by the action of the atmosphere modifier (X).
• the atmosphere adjusting agent (X) has oxygen absorption capacity, carbon dioxide generation capacity and moisture generation capacity, the storage atmosphere inside the fruit and vegetable package is adjusted to a low oxygen, high carbon dioxide and high humidity state, In addition to suppressing the respiration of fruits and vegetables, it effectively suppresses the evaporation of water, and depending on the fruits and vegetables, it can also effectively suppress the generation of ethylene gas.
• Such the present invention is more preferably used when fruits and vegetables are highly sensitive to oxygen and carbon dioxide.
• Fruits and vegetables (A) are not particularly limited, but are preferably those that can retain freshness by being stored in a low oxygen concentration, a high carbon dioxide concentration, and high humidity.
• the fruit and vegetable package of the present invention is suitable for fruit and vegetable whose generation of ethylene gas is suppressed in the presence of carbon dioxide.
• the atmosphere control agent package having oxygen absorption capacity and carbon dioxide generation capacity is used, the storage atmosphere of the fruit and vegetable is rapidly reduced to low oxygen and high carbon dioxide without depending on the respiration of the fruit and vegetable. It is suitable for preserving such fruits and vegetables because it can create an atmosphere and suppress the production of ethylene gas while suppressing the respiration of fruits and vegetables.
• the fruit and vegetable package of the present invention is suitable when the fruit and vegetable (A) is broccoli.
• the atmosphere modifier package (X) includes the atmosphere modifier (x), and at least the atmosphere modifier (x) is packaged with the packaging material (b). It has the role of simply and quickly adjusting the storage atmosphere.
• the atmosphere adjuster package (X) has oxygen absorbing ability, carbon dioxide generating ability and moisture generating ability.
• the fruit and vegetable package includes one or more atmosphere modifier packages (X), and the type and number of the atmosphere modifier packages (X) are appropriately determined according to the respiratory rate of the fruits and vegetables, the ventilation rate of the fruit and vegetables package, and the like. Just adjust.
• the plurality of atmosphere modifier packages (X) when a plurality of atmosphere modifier packages (X) are used, it is sufficient that the plurality as a whole exhibits oxygen absorption capacity, carbon dioxide generation capacity, and moisture generation capacity, and functions of each atmosphere conditioner package (X). may be the same or different.
• the atmosphere modifier package (X) is ⁇ 1> an atmosphere modifier package having an oxygen absorption capacity ( X a ), the atmosphere modifier package (X b ) having the ability to generate carbon dioxide, and the atmosphere modifier package (X c ) having the ability to generate moisture, or ⁇ 2> oxygen absorption capacity and dioxide
• the atmosphere modifier package (X ab ) having the ability to generate carbon and the atmosphere modifier package (X c ) having the ability to generate moisture are included, or ⁇ 3> Atmosphere adjustment having the ability to absorb oxygen and generate moisture and an atmosphere modifier package (X b ) capable of generating carbon dioxide
• an atmosphere modifier package (X a ) having an oxygen absorption capacity is included, or ⁇ 3> Atmosphere adjustment having the ability to absorb oxygen and generate moisture and an atmosphere modifier package (X b ) capable of
• the oxygen concentration, carbon dioxide concentration and humidity in the fruit and vegetable package may vary depending on the combination and the number of each used.
• the degree of storage can be adjusted, it is possible to finely and easily adjust the storage atmosphere more suitable for each fruit or vegetable.
• the atmosphere modifier (X) has an oxygen absorbing capacity, a carbon dioxide generating ability and a moisture generating ability. It preferably contains an atmosphere modifier package (X abc ) having a function.
• the atmosphere in the fruit and vegetable package can be adjusted to a desired environment with one type of atmosphere adjusting agent package (X).
• X a atmosphere modifier package
• the atmosphere modifier package (X) is more preferably the atmosphere modifier package (X abc ).
• the atmosphere in the fruit and vegetable package can be adjusted to a desired environment only with the atmosphere modifier packages (X abc ).
• the atmosphere modifier package (X) includes an atmosphere modifier (x) and a packaging material (b) containing the atmosphere modifier (x).
• the atmosphere modifier (x) is not particularly limited, and a known material can be selected and used according to the function of the atmosphere modifier package (X). Specific examples include non-ferrous atmosphere modifiers such as ascorbic acid-based atmosphere modifiers and polyhydric phenol-based atmosphere modifiers.
• the atmosphere adjuster (x) contains a non-ferrous oxygen-absorbing substance such as ascorbic acid as a main agent, and may contain other components as necessary. Other components include alkaline substances, catalysts, carriers, water, swelling agents, exothermic inhibitors, odor adsorbents, and the like.
• the atmosphere modifier (x) preferably contains a nonferrous oxygen-absorbing substance and at least one selected from the group consisting of an alkaline substance, a catalyst, a carrier, a swelling agent and water. More preferably, it contains an absorbent material, an alkaline material, a catalyst and a carrier.
• the atmosphere control agent (x) may be a composition obtained by mixing the above components in the stage prior to ⁇ 1> housing in the packaging material (b), or ⁇ 2> the above components may be individually mixed.
• a composition may be formed by being mixed in the package by being housed in the packaging material (b).
• Non-ferrous oxygen-absorbing substance examples include ascorbic acid, ascorbate, erythorbic acid (isoascorbic acid), ascorbic acids such as erythorbate, and polyhydric phenols such as gallic acid and catechol. These may be used individually by 1 type, and may use 2 or more types together.
• the content of the non-ferrous oxygen-absorbing substance in the atmosphere control agent (x) is preferably 15% by mass or more and 70% by mass. Below, more preferably 45% by mass or more and 65% by mass or less, still more preferably 45% by mass or more and 60% by mass or less.
• Alkaline substances are used for the purpose of rapidly advancing the oxidation reaction of non-ferrous oxygen-absorbing substances and controlling the reaction field in the alkaline region.
• the alkaline substance is preferably one or more selected from the group consisting of alkali metal carbonates, alkali metal hydroxides and alkaline earth metal hydroxides.
• the alkaline substance is selected from alkali metal carbonates and alkali metal hydroxides from the viewpoint of solubility in water when salted with a nonferrous oxygen-absorbing substance such as ascorbic acid. Seeds or more are more preferred.
• alkali metal carbonate water-soluble alkali metal carbonates such as sodium carbonate, sodium hydrogencarbonate and sodium carbonate hydrate are suitably used, with sodium carbonate being particularly preferred.
• alkali metal hydroxides include potassium hydroxide and sodium hydroxide, with sodium hydroxide being preferred.
• Alkaline earth metal hydroxides include calcium hydroxide and magnesium hydroxide.
• the content of the alkaline substance in the atmosphere modifier (x) is preferably 5% by mass or more and 20% by mass or less, more preferably 8% by mass. It is more than 15 mass % or less.
• the catalyst has a role of improving the oxygen absorption amount and the oxygen absorption rate, and examples thereof include transition metal catalysts.
• the atmosphere conditioner (x) having a high oxygen absorption capacity can be obtained.
• the transition metal catalyst is preferably a transition metal salt.
• the transition metal salt is preferably one or more transition metal salts selected from the group consisting of Cu, Fe, Co, Ni, Cr and Mn, and more preferably Mn and One or more transition metal salts selected from the group consisting of Fe, more preferably Fe salts.
• transition metal salts for example, inorganic salts such as hydrochlorides, sulfates, chloride salts, nitrates or double salts, or hydrates thereof, organic salts such as fatty acid salts, acetylacetone metal salts, etc. are preferably used. Sulfate is more preferable among them.
• the content of the catalyst in the atmosphere control agent (x) is preferably 2% by mass or more and 10% by mass or less, more preferably 5% by mass or more and 10% by mass. It is below.
• the carrier supports the nonferrous oxygen-absorbing substance and the catalyst, and has a role of improving the oxygen absorption amount and the oxygen absorption rate.
• a carrier By including a carrier, it becomes possible to granulate the constituent components of the atmosphere control agent (x) and handle it as a powder.
• the carrier include activated carbon; calcium hydroxide; silicates such as calcium silicate, silica, diatomaceous earth, zeolite and vermiculite; These may be used individually by 1 type, and may be used in mixture of 2 or more types. Among them, activated carbon is preferred. Activated carbon not only serves as a carrier, but also has the function of suppressing the generation of odors.
• the content of the carrier is preferably 5 parts by mass or more and 25 parts by mass or less, more preferably 100 parts by mass of the non-ferrous oxygen absorbent that is the main ingredient. is 10 parts by mass or more and 20 parts by mass or less. By setting it as the said range, while oxygen absorption capacity is obtained, it becomes easy to granulate.
• the content of the carrier in the atmosphere modifier (x) is preferably 1% by mass or more and 20% by mass or less, more preferably 5% by mass or more and 10% by mass or less.
• the swelling agent is a substance that swells with water and has a caking function to maintain the shape of the granules, and has a role of improving the oxygen absorption amount and the oxygen absorption rate.
• the swelling agent is preferably used in a substantially dry state or in a semi-swollen or swollen state after absorbing a small amount or necessary amount of water.
• the swelling agent is not particularly limited as long as it is a generally known swelling agent, and known swelling agents, binders, adhesives, and binders used in foods and the like can be used.
• Inorganic swelling agents include clay minerals such as sodium bentonite, calcium bentonite and sodium montmorillonite.
• Organic swelling agents include organic bentonite; natural products such as defatted frozen tofu, agar, starch, dextrin, gum arabic, gelatin, and casein; semi-synthetic products such as hydroxyethylated starch; and synthetic products such as water-insoluble polyvinyl alcohol and polyvinyl methyl ether.
• One of the swelling agents described above can be used alone, or two or more of them can be used in combination, if necessary. Moreover, you may use a commercial item as these swelling agents.
• the swelling agents at least one selected from the group consisting of clay minerals and cellulosic semi-synthetic products is preferable.
• Clay minerals are preferable because they are inexpensive and have excellent performance.
• Clay minerals also known as inorganic soaps, function as lubricants.
• Clay minerals swollen with water are also known to exhibit high thixotropy and are preferred because they also exhibit caking properties.
• Cellulosic semi-synthetic products are also preferred because they exhibit excellent swelling properties.
• bentonites such as calcium bentonite and sodium bentonite, carboxymethylcellulose, sodium carboxymethylcellulose, and calcium carboxymethylcellulose are preferable because they are inexpensive and have strong caking power.
• such a swelling agent more preferably contains one or more selected from the group consisting of carboxymethylcellulose calcium, carboxymethylcellulose sodium, calcium bentonite and sodium bentonite.
• the content of the swelling agent in the atmosphere control agent (x) is preferably 0.1% by mass or more and 20% by mass or less, more preferably 0.5% by mass. % by mass or more and 20% by mass or less, more preferably 0.5% by mass or more and 15% by mass or less, and even more preferably 0.5% by mass or more and 10% by mass or less.
• the exothermic inhibitor plays a role in suppressing excessive heat generation accompanying the progress of the oxygen absorption reaction of the non-ferrous oxygen-absorbing substance (for example, the oxidation reaction of ascorbic acids), and for example, a thermoplastic resin can be used.
• the type of thermoplastic resin is not particularly limited, but for example, polyethylene, polypropylene, ethylene-vinyl acetate copolymer, elastomer or a mixture thereof can be used, particularly low molecular weight polyethylene having a molecular weight of 10000 or less, polypropylene or a mixture thereof. It is preferably used from the viewpoint that the softening point can be easily adjusted and the influence of odor is small.
• the thermoplastic resin preferably has a particle size of 1 ⁇ m or more and 500 ⁇ m or less, more preferably 10 ⁇ m or more and 300 ⁇ m or less.
• the softening point of the thermoplastic resin is preferably 90° C. or higher and 125° C. or lower from the viewpoint of suppressing heat generation more effectively.
• the content of the thermoplastic resin in the atmosphere conditioner (x) is preferably 35 parts by mass or more and 300 parts by mass or less, and 60 parts by mass with respect to 100 parts by mass of the ascorbic acid, from the viewpoint of promoting the oxidation reaction of the ascorbic acid. More than 200 mass parts or less is more preferable.
• the content of the heat generation inhibitor in the atmosphere modifier (x) is 35 parts by mass or more and 300 parts by mass with respect to 100 parts by mass of the non-ferrous oxygen absorbent. Part by mass or less is preferable, and 60 to 200 parts by mass is more preferable.
• the atmosphere modifier package (X abc ) having oxygen absorbing ability, carbon dioxide generating ability and moisture generating ability is one or more selected from the group consisting of ascorbic acid atmosphere modifiers and polyhydric phenol atmosphere modifiers. is preferably included.
• Each of the ascorbic acid-based atmosphere control agent and the polyhydric phenol-based atmosphere control agent can exhibit the oxygen absorbing ability, the carbon dioxide generating ability, and the moisture generating ability. Among them, from the viewpoint of oxygen absorption capacity and carbon dioxide generation capacity, it is more preferable to contain an ascorbic acid-based atmosphere control agent.
• the ascorbic acid-based atmosphere modifier contains one or more selected from the group consisting of ascorbic acid, ascorbate, ascorbate, erythorbic acid, erythorbate, and erythorbate as a main ingredient, and further contains an alkaline substance, a catalyst and It preferably contains water, for example, one or more selected from the group consisting of ascorbic acid, ascorbate, ascorbate, erythorbic acid, erythorbate and erythorbate, alkaline substance, catalyst, water, carrier and a swelling agent can be suitably used.
• an ascorbic acid-based atmosphere control agent by utilizing the oxidation reaction of ascorbic acids and the generation of carbon dioxide, which is a decomposition product during the reaction, the inside of the fruit and vegetable package can quickly become low-oxygen and high-carbon dioxide. , and high humidity.
• ascorbates include sodium ascorbate and the like.
• ascorbic acid esters include ascorbyl stearate, ascorbyl palmitate, ascorbyl 2-glucoside, and the like.
• Erythorbate includes sodium erythorbate and the like. In addition, each other component is as described above.
• the polyhydric phenol-based atmosphere control agent preferably contains one or more selected from gallic acid and catechol as a main ingredient, and further contains an alkaline substance.
• a polyhydric phenol atmosphere conditioner by utilizing the oxidation reaction of the polyhydric phenol and the generation of carbon dioxide, which is a decomposition product during the reaction, the inside of the fruit and vegetable package can quickly become low-oxygen, High carbon dioxide and high humidity conditions can be achieved. In addition, it is as above about each component.
• the content of the atmosphere control agent in the fruit and vegetable package is determined by comprehensively considering the respiration rate of the fruit and vegetable, the gas permeation rate of the fruit and vegetable package, the performance of the atmosphere control agent (e.g., oxygen absorption rate), and the intended storage period. You just have to consider, choose and decide. Specifically, it is as follows.
• a gas balance suitable for storage depending on the fruit and vegetable can be designed based on ⁇ 1> respiration rate of fruit and vegetables, ⁇ 2> gas permeation rate of the fruit and vegetable package, and ⁇ 3> gas adjustment rate by the atmosphere modifier.
• the respiration volume per unit weight of fruits and vegetables can be calculated by obtaining the respiration rate from the Gore equation shown in the following equation (1).
• Q a ⁇ 10 b ⁇ T
• T is the temperature
• a and b are respiration rate constants.
• the respiration rate constants a and b differ depending on the type of fruits and vegetables.
• the temperature constant can be expressed as 10 b ⁇ T .
• the respiration rate constants (a, b) and temperature constants (10 b ⁇ T ) per unit weight of fruits and vegetables are disclosed by NARO and others.
• the respiration rate of fruits and vegetables varies depending on the variety and production area, it is preferable to perform actual measurements in order to obtain a more accurate formula.
• the gas permeation amount (p) of the fruits and vegetables package should be a value larger than the respiration rate (q) of fruits and vegetables (the value obtained by multiplying the weight of fruits and vegetables by the above Q) (p>q ).
• the gas permeation rate (p) of the fruit and vegetable package is greater than the respiration rate (q) of the fruit and vegetable, the partial pressure inside the fruit and vegetable package can be controlled to an equilibrium state.
• the gas permeation amount of the packaging material (B) can be approximated from the material, thickness, area, etc. of the packaging material (B) for each temperature and partial pressure.
• the manufacturer's measurement results may be used as a reference.
• the gas permeation amount of the packaging material (B) becomes the gas permeation amount (p) of the fruit and vegetable package.
• the gas permeation amount (p) of the fruit and vegetable package is determined by the gas permeation amount of the packaging material (B) and the packaging state.
• the gas permeation amount (p) of the fruit and vegetable package is Actual measurement is preferable.
• gas adjustment amount (r) by atmosphere modifier is a positive value (pqr >0), and the design must be such that the target gas partial pressure can be maintained.
• a and b are the respiration rate constants per unit weight of fruits and vegetables as described above
• t is the elapsed time.
• the maximum amount of accumulated gas adjustment can be adjusted by the content of bulk powder (the amount of the atmosphere modifier), and the slope can be adjusted by the gas permeation amount (a) of the packaging material of the atmosphere modifier. Since the atmosphere modifier gradually deactivates, it is preferable to appropriately select the amount to be used according to the intended storage period. Based on the above calculations, the optimal atmosphere conditioner and its amount to be used are selected and designed for the storage period of fruits and vegetables.
• the atmosphere modifier package (X) includes a packaging material (b) containing the atmosphere modifier (x) described above.
• the packaging material (b) is not particularly limited as long as it is a packaging material that can be used as an atmosphere adjuster.
• the packaging material (b) is made into a bag shape by overlapping two air-permeable packaging materials and heat-sealing the four sides.
• One sheet of breathable packaging material and one sheet of non-breathable packaging material are superimposed and heat-sealed on four sides to form a bag, or one sheet of breathable packaging material is folded and folded 3 sides other than the above are heat-sealed to form a bag.
• the packaging material (b) may be a bag-like material obtained by forming a tubular air-permeable packaging material into a tubular shape and heat-sealing the both ends and the body of the tubular body.
• the shape of the packaging material (b) is preferably one selected from the group consisting of a bag shape, a three-side seal shape, a four-side seal shape, a stick shape, a cylindrical shape and a box shape, and more preferably a bag shape. , stick-shaped, cylindrical, and box-shaped.
• the size thereof is, for example, 10 mm or more and 120 mm or less in length and 10 mm or more and 120 mm or less in width.
• packaging materials which are permeable to oxygen, carbon dioxide and water vapor are selected in particular.
• paper such as Japanese paper, Western paper, rayon paper, nonwoven fabric using various fibers such as fiber from pulp, cellulose, synthetic resin, plastic film or its perforated material, or stretched after adding calcium carbonate etc.
• Examples include a microporous film and the like, as well as a laminate obtained by laminating two or more selected from these films.
• plastic film for example, a film of polyethylene terephthalate, polyamide, polypropylene, polycarbonate, etc., and a film of polyethylene, ionomer, polybutadiene, ethylene acrylic acid copolymer, ethylene methacrylic acid copolymer, ethylene vinyl acetate copolymer, etc. as a seal layer are laminated.
• An adhesive laminated film or the like can be used.
• a laminate of a perforated polyethylene film and paper, a nonwoven fabric made of polyethylene, or a laminate of a nonwoven fabric and a microporous film is preferable.
• the air-permeable packaging material one having an air permeability resistance of 600 seconds or less, more preferably 90 seconds or less, according to the Gurley test method, is preferably used.
• the air resistance means a value measured by the method of JIS P8117 (1998). More specifically, it refers to the time required for 100 mL of air to permeate the air-permeable packaging material using a Gurley densometer (manufactured by Toyo Seiki Seisakusho Co., Ltd.).
• various methods can be adopted in addition to perforating with cold needles and hot needles.
• the air permeability can be freely adjusted by the diameter, number, material, etc. of the holes to be perforated.
• the thickness of the laminated film is preferably 50 ⁇ m or more and 300 ⁇ m or less, and particularly preferably 60 ⁇ m or more and 250 ⁇ m or less.
• the packaging material can be made to have strength, heat-sealing property, and packaging suitability.
• Impermeable packaging materials include packaging materials having aluminum foil or the like.
• the atmosphere modifier package (X) is made of a breathable packaging material and the other side is made of a non-breathable packaging material, oxygen can be absorbed only from one side.
• the packaging material (b) contains, as contents, the atmosphere modifier described above and other components that are added as necessary. can be adjusted as appropriate according to the method of use.
• the amount of content per atmosphere modifier package (X) is preferably is 0.1 g or more and 100 g or less, more preferably 0.5 g or more and 50 g or less, still more preferably 1 g or more and 20 g or less, and still more preferably 3 g or more and 10 g or less.
• the packaging material (B) accommodates the fruits and vegetables (A) and the atmosphere conditioner package (X), and serves as an isolation film between the inside and the outside of the fruits and vegetables package.
• the packaging material (B) is not particularly limited as long as it can accommodate the fruits and vegetables (A) and the atmosphere modifier package (X) and can separate the inside and outside of the fruits and vegetables package, and has air permeability.
• a packaging material or a non-breathable packaging material can be used.
• the air permeable packaging material may be appropriately selected from known air permeable packaging materials according to the desired gas permeation amount (ventilation amount). may also be a perforated film.
• nonporous films having air permeability examples include papers, nonwoven fabrics using various fibers, microporous films, laminates obtained by laminating two or more selected from these, and the like, which have desired air permeability. be done.
• the perforated film examples include the non-perforated film having air permeability, a perforated material obtained by subjecting a packaging material not having air permeability to perforation treatment, and a laminate thereof.
• a perforated material obtained by subjecting a non-breathable packaging material to perforation processing to be described later is preferable, and a perforated material to which perforation processing is performed on a resin film described later is more preferable.
• perforated polypropylene, perforated polyethylene and the like can be preferably used.
• the surface of the packaging material (B) may have through holes from the viewpoint of imparting appropriate air permeability.
• through holes include fine holes formed using a laser, holes formed using punching, and the like.
• the non-breathable packaging material may be appropriately selected from known non-breathable packaging materials, and specifically, a non-porous film having no air permeability can be suitably used.
• the non-porous film having no air permeability may be, for example, a resin film that has not been perforated, or a laminate of the resin film and the non-porous film having air permeability, regardless of whether or not it has gas barrier properties.
• the resin film include single-layer films such as polyethylene terephthalate, polyamide, polypropylene, polycarbonate, polyethylene, ionomer, polybutadiene, ethylene acrylic acid copolymer, ethylene methacrylic acid copolymer, and ethylene vinyl acetate copolymer, and the group consisting of these.
• the degree of sealing when binding the packaging material (B), the number and size of punching after sealing, the partial seal method with a gap in the heat-sealed part, etc. provide appropriate air permeability to the fruit and vegetable package.
• the packaging material (B) is preferably a non-porous film having no air permeability from the viewpoint of facilitating control of the gas permeation amount.
• the thickness, shape, size, etc. of the packaging material (B) are not particularly limited. It can be selected as appropriate.
• the thickness of the packaging material (B) is, for example, 10 ⁇ m or more and 500 ⁇ m or less, preferably 20 ⁇ m or more and 400 ⁇ m or less, and more preferably 20 ⁇ m or more and 100 ⁇ m or less.
• Examples of the shape of the packaging material (B) include bag-like, cylindrical, sheet-like, and box-like shapes.
• the opening both ends in the case of a cylinder
• the fruits and vegetables (A) and the atmosphere modifier package (X) accommodated therein.
• it may be used in a closed state.
• the packaging material (B) is in the form of a sheet
• the fruits and vegetables (A) and the atmosphere modifier package (X) may be housed so as to be wrapped therein, and the ends thereof may be bound or sealed.
• a bag-like shape is preferable from the viewpoint of easiness of accommodation of fruits and vegetables (A).
• the size of the packaging material (B) is preferably 250 mm or more and 550 mm or less in width and 400 mm or more and 550 mm or less in length.
• the fruit and vegetable package of the present invention is in a state in which the inside and outside thereof can be ventilated.
• proper ventilation gas exchange
• vacuum precooling which is the main force in the cold chain that is used.
• the state in which the fruit and vegetable package is permeable refers to a state in which gas can be exchanged inside and outside the fruit and vegetable package.
• Exchangeable gases include oxygen, carbon dioxide, water vapor, ethylene gas, and the like.
• moderate ventilation means that the gas balance in the fruit and vegetable package is equal to or approximates the optimum gas atmosphere (gas concentration) for each fruit and vegetable disclosed by the US USDA and the National Agriculture and Food Research Organization. It refers to gas exchange inside and outside the fruit and vegetable package.
• the method for making the fruit and vegetable package breathable is not particularly limited, and may be appropriately selected and adjusted according to the target gas permeation amount (p) of the fruit and vegetable package.
• a method of packaging fruits and vegetables (A) using a perforated film having desired air permeability, a method of sealing so that a part of the packaging material (B) is in a breathable state, and the like. is mentioned.
• the gas permeation amount (p) of the fruit and vegetable package is determined by the gas permeation amount of the packaging material (B) and the packaging state.
• the gas permeation amount of the packaging material (B) is affected by the gas partial pressure difference between the inside and outside of the fruit and vegetable package.
• the gas partial pressure difference between the inside and outside of the fruit and vegetable package is affected by the respiratory rate (q) of the fruit and vegetable, the gas adjustment amount (r) by the atmosphere modifier, the packaging state, etc. Therefore, it is preferable to actually measure each fruit and vegetable package. .
• the packaging material (B) is partially sealed in a permeable state. This allows proper ventilation inside and outside the fruit and vegetable package.
• the method of sealing a part of the packaging material (B) in a breathable state is not particularly limited, but for example, the opening of the bag-shaped packaging material (B) is loosely bundled and a clip, rubber band, binding tape, or string is used.
• a method of fastening with a binding member such as, a method of fastening with a partial seal method with a gap when heat sealing the opening, and securing ventilation after sealing the packaging material (B)
• Examples include a method of punching the packaging material (B).
• the packaging material (B) is preferably a non-porous film having no air permeability from the viewpoint of ease of control of the gas permeation amount.
• the breathable state is preferably a state having fine air permeability. Since excessive gas exchange does not occur by making the state having micro-permeability, the atmosphere adjusting effect of the atmosphere adjusting agent package (X) is sufficiently exhibited.
• the term "slightly air permeable" refers to a slight degree of air permeability that allows for moderate ventilation inside and outside the fruit and vegetable package.
• (B) refers to a sealed state in which the opening is loosely bundled and fastened with a binding member such as a rubber band. For example, if the opening of the packaging material (B) made of a non-porous film having no air permeability is tightly bundled, folded back and fastened, air permeability cannot be ensured. It becomes possible to ensure air permeability.
• the degree of air permeability (the amount of gas permeation) can be appropriately adjusted depending on the type of binding member, the tightness of the way of binding, the presence or absence of folding at the opening of the packaging material, and the like.
• the binding member is not particularly limited, a rubber band is preferable in that it has appropriate elasticity.
• the amount of gas permeation can be adjusted by fastening one or two times, but from the viewpoint of slightly more air permeability, fastening twice is preferable.
• the openings are loosely bundled, folded back and fastened.
• the gas permeation amount can be grasped by actually measuring the gas permeation amount (p) of the fruit and vegetable package by the following method, for example.
• Table 1 shows the measured values of the gas permeation amount when a package is produced using a non-porous film having no air permeability and a perforated film having air permeability. In addition, the measurement was performed in the following procedures.
• a mixed gas adjusted to 5% oxygen, 20% carbon dioxide, and 75% nitrogen was prepared.
• "%" display of gas concentration means “% by volume”.
• 3000 mL of the mixed gas was sealed in each bag shown in Table 1, and the opening of the bag was sealed by the method shown in Table 1 to obtain a package.
• the oxygen and carbon dioxide concentrations in the package were measured and used as initial values.
• the package was then stored for 4 hours in the air at a temperature of 25 ⁇ 1° C. and a humidity of 55 ⁇ 5% RH. After that, the concentrations of oxygen and carbon dioxide in the package were measured again, and the values after 4 hours were taken.
• the amount of change in each gas was obtained from the initial value and the value after 4 hours, and this was used as the permeation amount of oxygen and carbon dioxide.
• the oxygen and carbon dioxide concentrations were measured using a gas analyzer (“Check Mate 3” manufactured by mocon). The measurement was carried out by inserting the hollow needle at the tip of the silicon tube for sample ring attached to the gas analyzer into the rubber sheet for sampling previously attached to the surface of the package, and measuring each concentration. .
• anti-fog OPP is an anti-fog OPP bag (biaxially oriented polypropylene, manufactured by Shimojima Co., Ltd., thickness 0.02 mm, width 300 mm, length 450 mm)
• PE is a PE bag (polyethylene , manufactured by Shimojima Co., Ltd., thickness 0.03 mm, width 300 mm, length 450 mm).
• perforated OPP is a perforated OPP bag (biaxially oriented polypropylene, manufactured by Shimojima Co., Ltd., 0.02 mm, width 300 mm, length 315 mm), which is an example of a perforated film having air permeability.
• Heat seal means that the opening of the bag is heat-sealed and completely sealed.
• Rubber band 2 turns is a state in which the opening of the bag is loosely bundled and the rubber band is wound 2 times without folding back, and
• Rubber band 1 turn is , the opening of the bag is loosely bundled and the rubber band is wound around once without folding back.
• the packaging material (B) has air permeability from the viewpoint that excessive gas exchange does not occur and the inside of the fruit and vegetable package is easily adjusted to an optimal gas atmosphere suitable for the fruit and vegetables.
• a part of the bag is sealed in a state having fine air permeability, more specifically, the opening of the bag is It is more preferable to loosely bundle and fasten with a rubber band, and more preferably, the rubber band is fastened with a two-round rubber band.
• the opening of the bag is loosely bundled, folded back and fastened with a rubber band.
• the MA state is expressed in the packaging material (B), it can be stored singly or in combination in a packaging material (inside a distribution container) such as a cardboard box or a plastic container. be.
• the fruit and vegetable package of the present invention has a gas atmosphere control similar to CA storage, and is about the size of a cardboard box for distribution (for example, the total length, width and depth of the box is about 800 mm or more and 1600 mm or less). Therefore, it is possible to diversify the optimized gas atmosphere compared to container-based gas adjustment such as CA storage. In particular, since the gas balance is adjusted by the atmosphere adjusting agent (X), it is possible to flexibly cope with changes in the optimal storage environment depending on the type of fruits and vegetables, place of production, harvest time, and the like.
• the fruit and vegetable package of the present invention having the above structure can easily and quickly adjust the inside of the fruit and vegetable package to a storage atmosphere suitable for the fruit and vegetables, and can maintain the freshness of the fruit and vegetables for a long time.
• one or more fruits and vegetables (A) and one or more atmosphere conditioner packages (X) are accommodated in the packaging material (B), and the fruits and vegetables package is stored. and a step (II) of holding the fruit and vegetable package, wherein in the step (II), the atmosphere conditioner package (X) absorbs oxygen and carbon dioxide and generate moisture to adjust the atmosphere in the fruit and vegetable package.
• Step (I)> in the method for preserving freshness of fruits and vegetables of the present invention, one or more fruits and vegetables (A) and one or more atmosphere conditioner packages (X) are accommodated in a packaging material (B) to obtain a fruits and vegetables package. have a process. Through this step, the fruit and vegetable package described above can be obtained.
• the fruits and vegetables (A), the atmosphere modifier package (X), and the packaging material (B) are as described above.
• the step (I) is a step (I-1) of inserting the fruit or vegetable (A) and the atmosphere adjusting agent package (X) into the packaging material (B) from the opening of the packaging material (B). and then sealing the opening in a breathable state (I-2a).
• the packaging material (B) used at this time is not particularly limited, it is preferably a non-breathable packaging material from the viewpoint of facilitating control of the amount of gas permeation depending on the degree of sealing. A perforated film is more preferred.
• the breathable state is preferably a state having fine air permeability. Since excessive gas exchange does not occur by making the state having micro-permeability, the atmosphere adjusting effect of the atmosphere adjusting agent package (X) is sufficiently exhibited.
• the step (I-2b) of sealing the opening instead of the step (I-2a). may be performed. If the packaging material (B) has appropriate air permeability, the inside and outside of the fruit and vegetable package can be appropriately ventilated even if the opening is sealed.
• a method for sealing the opening is not particularly limited, but examples thereof include ultrasonic sealing, heat sealing, and the like.
• the freshness preserving method for fruits and vegetables of the present invention has a step (II) of holding the fruits and vegetables package obtained in the step (I).
• the inside of the fruit and vegetable package can be adjusted to a storage atmosphere suitable for the fruit and vegetables, and the freshness of the fruits and vegetables can be maintained for a long time.
• the method for preserving the freshness of fruits and vegetables of the present invention it is possible to realize a preservation atmosphere suitable for preservation of fruits and vegetables in a shorter time than conventional MA preservation. Specifically, by holding the fruit and vegetable package for one day or longer, an optimum storage atmosphere for the fruit and vegetables can be realized.
• the following requirements (i) to (iii) are listed as the optimal storage atmosphere for fruits and vegetables.
• Humidity is 80% or more
• the respiration of the fruit and vegetables can be suppressed.
• hypoxic injury When the oxygen concentration inside the fruit and vegetable package is lowered, the respiration of the fruit and vegetables can be suppressed.
• the inside of the fruit and vegetable package enters a hypoxic state below the amount of oxygen required by the fruit and vegetable, the fruit and vegetable switches to anaerobic respiration called hypoxic injury and produces volatile components such as acetaldehyde and ethanol. These volatile components not only cause offensive odors, but also cause discoloration when accumulated in the tissues of fruits and vegetables, leading to deterioration in the quality and freshness of fruits and vegetables.
• the oxygen concentration that shifts to anaerobic respiration varies depending on the fruits and vegetables, but is generally less than 1%. status can be maintained.
• the oxygen concentration is more preferably 1% or more and 5% or less.
• the carbon dioxide concentration inside the fruit and vegetable package increases due to gas exchange due to respiration of the fruit and vegetable, it affects the amount of respiration of the fruit and vegetable.
• the optimum conditions differ depending on the ecology of fruits and vegetables, the growth stage at the time of harvest, etc.
• By making the carbon dioxide concentration of the product more than 10% it is possible to suppress the respiration and/or the generation of ethylene gas in the fruits and vegetables, thereby suppressing the aging of the fruits and vegetables.
• the carbon dioxide concentration is too high, the fermentation of fruits and vegetables will proceed, so it is preferably 25% or less.
• drying of the fruits and vegetables can be suppressed by setting the humidity inside the fruit and vegetables package to 80% RH or higher. From this point of view, the humidity is more preferably 85% RH or higher. Also, the upper limit of humidity is not particularly limited, and may be 100% RH.
• the oxygen concentration, carbon dioxide concentration and humidity inside the fruit and vegetable package can be measured by the methods described in Examples.
• the holding temperature of the fruit and vegetable package in step (II) is not particularly limited, but is preferably 0°C or higher and 40°C or lower.
• refrigeration storage is common, and there was no storage method that allows storage in a wide temperature range from refrigeration to room temperature.
• room temperature for example, 15° C. or more and 25° C. or less
• ⁇ Average particle size of iron powder The average particle size of the iron powder is obtained by using a standard sieve conforming to ISO 3310-1:2000 (equivalent to JIS Z8801-1:2006) and vibrating for 5 minutes. The average particle size of 50% frequency (D50) was measured.
• Oxygen and carbon dioxide concentrations were measured using a gas analyzer (“Check Mate 3” manufactured by mocon). For the measurement, open the top of the lid of the packing material, and insert the hollow needle at the tip of the sample ring silicon tube attached to the gas analyzer into the sampling rubber sheet that has been pasted on the surface of the fruit and vegetable package in advance. Each concentration was measured after inserting and storing for each number of days. In addition, after the measurement, in order to suppress the influence of photosynthesis, the upper part of the lid of the packing material was promptly resealed.
• Humidity was measured using a thermohygrometer (“AD-5663-01” manufactured by A&D). The measurement was carried out by inserting the thermohygrometer in advance together with the fruits and vegetables when storing the fruits and vegetables in the packaging material, and reading the humidity for each storage period.
• the weight change rate was obtained by the following procedure. First, before producing the fruit and vegetable package, the surface of the fruit and vegetable was wiped with a Kimtowel, and the weight (W 0 ) of the fruit and vegetable was measured with an electronic balance (in units of 1/100 gram). Next, when the sample for measurement was accommodated in the packing material, the weight (W 1 ) including the packing material was measured and used as the starting point (W 1 ) of the weight measurement.
• Weight change rate (%) [weight including initial packing material (W 1 ) - weight including packing material during storage (W x )] x 100/initial fruit and vegetable weight (W 0 ) (2)
• the compact was passed through a rectifier to obtain a granular ascorbic acid-based atmosphere control agent having a particle size of about 1.5 mm ⁇ .
• a three-layer air-permeable wrapping paper laminated with a perforated polyethylene film on the surface (outer layer) and a perforated low-density polyethylene on the inner surface (inner layer) is folded and wrapped with an ultrasonic sealing machine (Fuji Impulse Co., Ltd.)
• a bag (width 60 mm, depth 65 mm) was prepared by melting and sealing three sides using "FA-300" (manufactured by the company). 5.2 g of the ascorbic acid atmosphere modifier was sealed in the bag, and the opening (one side) was melt-sealed with the ultrasonic sealer to obtain an atmosphere modifier package (X1).
• This saline-impregnated diatomaceous earth was mixed with 1 g of powdered activated carbon of 100 mesh or less (“Shirasagi A3” manufactured by Osaka Gas Chemicals Co., Ltd.) to obtain a moisture donor.
• a three-layer air-permeable wrapping paper laminated with a perforated polyethylene film on the surface (outer layer) and a perforated low-density polyethylene on the inner surface (inner layer) is folded and wrapped with an ultrasonic sealing machine (Fuji Impulse Co., Ltd.)
• a bag width: 45 mm, depth: 55 mm
• Example 1 As fruits and vegetables, broccoli on the day after harvest was prepared, and the portion with good color was cut into pieces of 70 g or more and 80 g or less.
• the above broccoli and the two packages (X1) of the atmosphere modifier prepared in Production Example 1 were placed in an anti-fogging OPP bag (biaxially oriented polypropylene, manufactured by Shimojima Co., Ltd., thickness 0.02 mm, width 300 mm).
• a hole with a diameter of 10 mm is made in the fruit and vegetable package, a polyurethane tube with a diameter of 6 mm connected to a vacuum pump (manufactured by ULVAC, "DAP-10") is inserted through the opening, and the tube is wrapped with rubber tape around the opening. was adhered to. Thereafter, the fruits and vegetables were degassed with a vacuum pump until the packaging material adhered thereto, and the sealing valve connected to the polyurethane tube was closed.
• a vacuum pump manufactured by ULVAC, "DAP-10
• the polyurethane tube was connected to a metering pump (manufactured by Shibata Chemical Co., Ltd., "MP- ⁇ 300N", weighing error ⁇ 3%), and 1000 mL of air was sealed from the tube. After that, the polyurethane tube was pulled out, and the opening used for deaeration and encapsulation was sealed with an ultrasonic seal to obtain a sample for measurement.
• a metering pump manufactured by Shibata Chemical Co., Ltd., "MP- ⁇ 300N", weighing error ⁇ 3%
• the obtained sample for measurement was placed in a corrugated cardboard box (depth 220 mm, length 310 mm, width 230 mm) as a packing material, and the box was covered. By preserving the fruit and vegetable package under dark conditions, the effects of the consumption of carbon dioxide and the production of oxygen due to photosynthesis were eliminated.
• the measurement sample in the packaging material is stored at 25 ⁇ 2 ° C. and a humidity of 50% RH to 65% RH, and periodically (at the start (within 3 minutes after packing), on the 1st day, 2nd day, On the 5th day and 7th day), the oxygen and carbon dioxide concentrations, humidity and weight change rate were measured, and the appearance was evaluated. For the oxygen and carbon dioxide concentrations, the humidity, and the weight change rate, the average value of three measurement samples was used as the measurement value for each fruit and vegetable package.
• Comparative example 1 a fruit and vegetable package was produced in the same manner as in Example 1, except that the atmosphere modifier package (X1) was replaced with the atmosphere modifier package for comparison produced in Comparative Production Example. , measured and evaluated.
• Comparative example 2 In Comparative Example 2, the anti-fogging OPP bag and the atmosphere modifier package (X1) were not used as the packaging material, and only broccoli as the fruits and vegetables was housed in the cardboard packaging material. Thereafter, the same method as in Example 1 was used to preserve the packing material containing the fruits and vegetables. The measurement evaluation was performed in the same manner as in Example 1, except that the gas atmosphere in the packing material was measured for oxygen and carbon dioxide concentrations and humidity.
• Comparative Example 3 a fruit and vegetable package was produced, measured, and evaluated in the same manner as in Example 1, except that the atmosphere modifier package (X1) was not used.
• Comparative Example 4 In Comparative Example 4, the atmosphere modifier package (X1) was not used, and NK barrier packaging (manufactured by Fukusuke Kogyo Co., Ltd., thickness 0.11 mm, width 300 mm, length 450 mm) was used instead of an anti-fogging OPP bag as the packaging material. ) was used to heat seal (sealing: no air permeability), a fruit and vegetable package was produced in the same manner as in Example 1, and measured and evaluated.
• NK barrier packaging manufactured by Fukusuke Kogyo Co., Ltd., thickness 0.11 mm, width 300 mm, length 450 mm
• Example 2 As shown in Table 2, the fruit and vegetable package of Example 1 using the atmosphere modifier package (X1) as the atmosphere modifier package (X) having oxygen absorption capacity, carbon dioxide generation capacity and moisture generation capacity. It was confirmed that the atmosphere in the fruit and vegetable package was adjusted rapidly after the fruit and vegetables were contained, and that a low oxygen, high carbon dioxide, and high humidity atmosphere was already realized on the first day compared to the start. Furthermore, it was confirmed that the storage atmosphere was optimally maintained even after 2 days of storage at room temperature, and that the freshness was maintained satisfactorily even after 7 days.
• the comparative atmosphere conditioner package used in the fruit and vegetable package of Comparative Example 1 has the oxygen absorption capacity and the moisture generating capacity, the fruit and vegetable package of Comparative Example 1 quickly packs the fruit and vegetable after containing the fruit and vegetable.
• the atmosphere in the body is regulated, and already on day 1, a low oxygen and high humidity atmosphere is achieved compared to the beginning.
• the comparative atmosphere conditioner package does not have the ability to generate carbon dioxide, but rather has the ability to absorb carbon dioxide. Carbon dioxide was absorbed by the comparative atmosphere conditioner package, and the carbon dioxide concentration hardly increased even when the number of storage days increased.
• the atmosphere of the fruit and vegetable package of Comparative Example 1 is not suitable for long-term storage of broccoli, which is a fruit and vegetable whose generation of ethylene gas is suppressed by the coexistence of carbon dioxide at a certain concentration or more. Yellowing had occurred.
• Comparative Example 2 in which the fruits and vegetables were not stored in the packaging material (B) but were stored in the cardboard packaging material (distribution container) as they were, the atmosphere suitable for storing the fruits and vegetables was not adjusted, so the oxygen concentration The humidity remained high, the carbon dioxide concentration remained low, and the humidity was low, causing the fruits and vegetables to dry out.
• Comparative Example 3 in which only fruits and vegetables were contained in the packaging material (B) and simply sealed, and in Comparative Example 4 in which only fruits and vegetables were contained in the gas barrier packaging material (B) and sealed, the humidity was maintained and the fruits and vegetables were kept.
• the oxygen concentration decreases and the carbon dioxide concentration increases due to respiration, it is thought that the sugar content in the fruits and vegetables is also consumed and decreased.
• the inside of the fruit and vegetable package can be easily and quickly adjusted to a storage atmosphere suitable for the fruit and vegetables, and the freshness of the fruit and vegetables can be maintained for a long period of time.

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• 2022
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