JP2013034454A - Method of maturing fruit and vegetable - Google Patents

Method of maturing fruit and vegetable Download PDF

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JP2013034454A
JP2013034454A JP2011175280A JP2011175280A JP2013034454A JP 2013034454 A JP2013034454 A JP 2013034454A JP 2011175280 A JP2011175280 A JP 2011175280A JP 2011175280 A JP2011175280 A JP 2011175280A JP 2013034454 A JP2013034454 A JP 2013034454A
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vegetables
fruit
ripening
fruits
room
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Kazuhiko Tanizaki
一彦 谷崎
Yoji Kimura
陽二 木村
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COSMO TRADING CO Ltd
KOSUMO KK
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COSMO TRADING CO Ltd
KOSUMO KK
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Abstract

PROBLEM TO BE SOLVED: To provide a method of maturing fruits and vegetables, which is best suited for maturing immature fruits and vegetables that are picked up in advance because of expected heavy damage due to a disaster, etc.SOLUTION: Immature fruits 15 such as figs, peaches, persimmons, pineapples, apples, pears, loquats, mandarin oranges, melons, grapes and kiwis, and immature vegetables such as strawberries, watermelons, eggplants, tomatoes, cucumbers, beans, cabbages, and Chinese cabbages are retained in an atmosphere at 5-30°C at 90% or more humidity, i.e., in a room 12, for two days or longer to mature the fruits and the vegetables.

Description

本発明は、果物及び野菜の熟成方法に係り、特に未熟成の果実、野菜を食に適した状態に熟成し、更に熟成した状態をそのまま保持する果物及び野菜の熟成方法に関する。 The present invention relates to a method for ripening fruits and vegetables, and more particularly, to a method for ripening fruits and vegetables in which unripened fruits and vegetables are ripened to a state suitable for food and the ripened state is maintained as it is.

特許文献１には、野菜、果物等を高い鮮度で長期に保存するための、冷蔵庫、保冷庫用加湿器が提案されている。表１には、従来から知られている果物を冷蔵庫で保存するための最適温度と最適湿度が提案されている。また、表２には従来から知られている野菜を冷蔵庫で保存するための最適温度、最適湿度が提案されている。 Patent Document 1 proposes a refrigerator and a humidifier for cold storage for preserving vegetables, fruits and the like with high freshness for a long period of time. Table 1 proposes an optimum temperature and an optimum humidity for storing conventionally known fruits in a refrigerator. Table 2 proposes optimum temperature and optimum humidity for storing conventionally known vegetables in a refrigerator.

Figure 2013034454
Figure 2013034454

Figure 2013034454
Figure 2013034454

更に、特許文献２には、野菜、果物の保存及び熟成を行う設備が提案され、熟成室の搬入入口側の天井部に外気導入口を設けると共にこの外気導入口の後方に湿気供給部を設け、熟成室内に湿気を付与し、更に必要に応じて、エチレンガス又はライブレンガス（帝国酸素製）を入れることも開示されている。
また、特許文献３には、青果物の追熟加工工程を管理するためのシステムが提案され、鮮度を保つのに、青果物熟成加工室内の温度、湿度、炭酸ガス濃度の設定、エチレンガスの投入を行っている。 Furthermore, Patent Document 2 proposes a facility for preserving and ripening vegetables and fruits, and an outside air inlet is provided in the ceiling portion on the carry-in entrance side of the aging room and a moisture supply portion is provided behind the outside air inlet. It is also disclosed that moisture is applied to the aging chamber, and further, ethylene gas or libren gas (made by Teikoku Oxygen) is added as necessary.
Patent Document 3 proposes a system for managing the ripening process of fruits and vegetables. In order to maintain the freshness, the temperature, humidity and carbon dioxide concentration in the fruits and vegetables ripening chamber must be set, and ethylene gas should be charged. Is going.

特開２００９−９２３７７号公報JP 2009-92377 A 実開平５−３４８８５号公報Japanese Utility Model Publication No. 5-34885 特開２０１０−１６６８４０号公報JP 2010-166840 A

しかしながら、特許文献１〜３に記載の技術は、天災（台風、大雨）によって大被害を受けることが予想される果物、野菜については全く考慮されていない。特に、特許文献３には未熟成のバナナについての記載はあるが、このバナナは、現地で採集し、販売にまで時間がかかるので、このことを考慮してバナナを追熟させるもので、天災によって被害を受ける前のバナナを取り扱うものではない。 However, the techniques described in Patent Documents 1 to 3 do not take into consideration fruits and vegetables that are expected to be seriously damaged by natural disasters (typhoons and heavy rains). In particular, Patent Document 3 describes an immature banana, but this banana is collected locally and takes time to sell. It does not deal with bananas before being damaged by.

本発明は、かかる事情に鑑みてなされたもので、天災等によって大被害が予想される果物及び野菜を予め採集（又は摘果）し、この未熟成の果物等を熟成させるのに最適な果物及び野菜の熟成方法を提供することを目的とする。 The present invention has been made in view of such circumstances. Fruits and vegetables that are expected to be damaged due to natural disasters or the like are collected in advance (or picked), and the most suitable fruits for ripening the immature fruits and the like It aims at providing the ripening method of vegetables.

前記目的に沿う第１の発明に係る果物の熟成方法は、未熟成状態の果物を、５〜３０℃（より好ましくは、１０〜２５℃）、湿度９０％以上（より好ましくは９５％以上）の雰囲気に２日間以上保持して、前記果物の熟成を行う。
ここで、前記果物は天災で落果が予想される未熟成の果物であるのが最適である。
第１の発明に係る果物の熟成方法は、イチジク、モモ、カキ、パイナップル、ナシ、リンゴ、ビワ、ミカン、メロン、ブドウ、キウイのいずれか１からなるものに適用するのがよい。 In the fruit ripening method according to the first invention in accordance with the above object, the unripe fruit is 5 to 30 ° C. (more preferably 10 to 25 ° C.) and the humidity is 90% or more (more preferably 95% or more). And ripening the fruit for 2 days or more.
Here, the fruit is optimally an immature fruit that is expected to fall due to a natural disaster.
The fruit ripening method according to the first aspect of the invention is preferably applied to any one of fig, peach, oyster, pineapple, pear, apple, loquat, mandarin, melon, grape, and kiwi.

また、前記目的に沿う第２の発明に係る野菜の熟成方法は、未熟成の野菜を、５〜３０℃（より好ましくは、１０〜２５℃）、湿度９０％以上（より好ましくは９５％以上）の雰囲気に２日間以上保持して、前記野菜の熟成及び保存を行う。ここで、前記野菜は、天災によって販売不能となるイチゴ、スイカ、ナス、トマト、キュウリが最適ではあるが、その他、豆類、キャベツ、白菜等にも適用できる。 In addition, the method for ripening vegetables according to the second invention in accordance with the above-mentioned object is that the unripe vegetables are 5 to 30 ° C. (more preferably 10 to 25 ° C.) and the humidity is 90% or more (more preferably 95% or more). ) And aging and storage of the vegetables. Here, strawberries, watermelons, eggplants, tomatoes, and cucumbers that cannot be sold due to natural disasters are optimal as the vegetables, but can also be applied to beans, cabbages, Chinese cabbages, and the like.

第１の発明に係る果物の熟成方法は、例えば、天災等によって大被害が予想される未熟成の果物を摘果して、これらを、５〜３０℃、湿度９０％以上で２日以上保持しているので、未熟成の果物が水分を含んだまま熟成し、表面の変化は少ないが、鮮度が保持された十分に甘味を有する果物となる。 In the method for ripening fruits according to the first invention, for example, unripe fruits that are expected to be damaged due to natural disasters are picked and held at 5-30 ° C. and a humidity of 90% or more for 2 days or more. Therefore, an unripe fruit ripens while containing moisture, and the surface changes little, but it becomes a fruit having a sufficient sweetness that maintains its freshness.

また、第２の発明に係る野菜の熟成方法においては、例えば水害などで大被害が予想される未熟成の野菜を畑から取り上げ、５〜３０℃、湿度９０％以上で２日以上保持しているので、野菜が熟成し、甘味が増えて、食用として使用でき、市場流通が可能な野菜となる。 In the method for ripening vegetables according to the second invention, for example, unripe vegetables that are expected to be damaged due to water damage are picked from the field and held at 5 to 30 ° C. and a humidity of 90% or more for 2 days or more. As a result, vegetables ripen, sweetness increases, and they can be used for food and can be marketed.

本発明の一実施の形態に係る果物の熟成方法を適用した熟成設備の側断面図である。It is a sectional side view of the ripening equipment which applied the ripening method of the fruit which concerns on one embodiment of this invention. 同熟成設備の平断面図である。It is a plane sectional view of the same aging equipment. （Ａ）は同熟成設備に使用する収納ケースの斜視図、（Ｂ）は同収納ケースの積み重ね状態を示す断面図である。(A) is a perspective view of a storage case used for the same aging equipment, (B) is a cross-sectional view showing a stacked state of the storage case. 同熟成装置の制御の説明図である。It is explanatory drawing of control of the same ripening apparatus. 本発明の他の実施の形態に係る果実及び野菜の熟成方法を適用した熟成設備の概略平面図である。It is a schematic plan view of the ripening equipment to which the ripening method for fruits and vegetables according to another embodiment of the present invention is applied.

続いて、添付した図面を参照しながら、本発明を具体化した実施の形態について説明する。
図１、図２に示すように、本発明の一実施の形態に係る果物の熟成方法を適用した熟成設備１０は、周囲を断熱材１１によって覆われた部屋１２と、部屋１２内に所定温度の高湿度空気を送り込む空調機１３と、部屋１２内に篭１４に入った未熟成状態の果物１５を搬出入する台車１６と、これらの制御装置１７とを有する。以下、これらについて詳しく説明する。 Next, embodiments of the present invention will be described with reference to the accompanying drawings.
As shown in FIGS. 1 and 2, a ripening facility 10 to which a fruit ripening method according to an embodiment of the present invention is applied includes a room 12 covered with a heat insulating material 11 and a predetermined temperature in the room 12. Air conditioner 13 for sending high-humidity air, trolley 16 for carrying in / out unripe fruit 15 contained in basket 14 in room 12, and control device 17. These will be described in detail below.

部屋１２は鋼製又はアルミ製の骨材によって骨組が形成され、周囲を木製又は樹脂製（強化プラスチックを含む）の壁材１９及び天井材２０によって囲われて内部に密閉空間２１を形成している。この部屋１２の長手方向一端には扉２２（この実施の形態では観音扉）が設けられ、扉２２を開けた状態で内外を横切って配置されたレール２３上を台車１６が出入りするようになっている。 The room 12 is formed of a steel or aluminum aggregate and is surrounded by a wall 19 and a ceiling 20 made of wood or resin (including reinforced plastic) to form a sealed space 21 inside. Yes. One end in the longitudinal direction of the room 12 is provided with a door 22 (in this embodiment, a door), and the carriage 16 enters and exits on a rail 23 arranged across the inside and outside with the door 22 opened. ing.

部屋１２の奥側の天井材２０には空気導入口２４が設けられ、空調機１３からの気流を部屋１２内に入れている。また、部屋１２の入り側の両側下部には排気口２６、２７が設けられ、空気導入口２４から入って来た空気を排気口２６、２７から排出するようになっている。排気口２６、２７から排出された空気は、再度空調機１３に送られ、所定の温度に降温されて、設定の湿度に加湿された後、再度空気導入口２４から吹き込まれるようになっている。 An air inlet 24 is provided in the ceiling material 20 on the back side of the room 12, and airflow from the air conditioner 13 is put into the room 12. Further, exhaust ports 26 and 27 are provided at lower portions on both sides of the entrance side of the room 12 so that air that has entered from the air introduction port 24 is discharged from the exhaust ports 26 and 27. The air exhausted from the exhaust ports 26 and 27 is sent to the air conditioner 13 again, lowered to a predetermined temperature, humidified to a set humidity, and then blown again from the air introduction port 24. .

台車１６は底部に４つ車輪２８が設けられ、レール２３上を自由に走行できるようになっている。また、部屋１２の床面には断熱材（図示せず）が設けられており、表面には床材２９が貼着されている。
図３（Ａ）に示すように、台車１６の上に載せられている篭１４は、十分な開口を有する網材からなって、上端部には広口部３０が、底に広口部３０に入り込む底板部３０ａを有して、図３（Ｂ）に示すように、複数の篭１４を内部に果物が入った状態で積み重ねられる構造となっている。 The carriage 16 is provided with four wheels 28 at the bottom so that the carriage 16 can freely travel on the rail 23. Further, a heat insulating material (not shown) is provided on the floor surface of the room 12, and a floor material 29 is attached to the surface.
As shown in FIG. 3 (A), the ridge 14 placed on the carriage 16 is made of a mesh material having a sufficient opening, and the wide mouth portion 30 enters the upper mouth portion and the wide mouth portion 30 at the bottom. As shown in FIG. 3B, it has a structure in which a plurality of baskets 14 are stacked in a state where fruits are contained therein, as shown in FIG.

空調機１３は、図４に示すように、内部に空気冷却部３１と加湿部３２とを有し、空気冷却部３１は通常のエアコンディショナーと同様、冷媒である炭酸ガス又はフロンガス（代替フロンガスを含む）を圧縮して冷却し、次に断熱膨張させて温度を下げた気体を一次側に流す熱交換機を有し、排気口２６、２７からの排気ガスをファン３３で吸引し、この熱交換機の二次側に送っている。 As shown in FIG. 4, the air conditioner 13 includes an air cooling unit 31 and a humidifying unit 32 inside. The air cooling unit 31 is similar to a normal air conditioner, and is a refrigerant such as carbon dioxide gas or chlorofluorocarbon (alternative chlorofluorocarbon gas). A heat exchanger that compresses and cools the gas, and then adiabatically expands and lowers the temperature of the gas to the primary side. The exhaust gas from the exhaust ports 26 and 27 is sucked by the fan 33, and the heat exchanger To the secondary side.

加湿器３２は、所定の温度となった空気にノズルから微小粒径の水を噴霧するタイプ、水槽中に気体を放出するバブルタイプのものであってもよいが、先に提案された特許文献１（特開２００９−９２３７７）に記載のように、下部に水槽を有し、上下から所定長突出した板材を交互に配置し、通過する空気を加湿するものであってもよく、この加湿器は例えば密封した部屋の天井、壁、床等に取付けて使用する。なお、この場合、通過する空気は水槽の水でも冷却されるので、この冷却を考慮して、空気冷却部３１の冷却度合いを調整する。 The humidifier 32 may be a type that sprays water with a small particle diameter from a nozzle onto air that has reached a predetermined temperature, or a bubble type that discharges gas into a water tank. 1 (Japanese Patent Application Laid-Open No. 2009-92377), a water tank may be provided in the lower part, and plate materials protruding a predetermined length from above and below may be alternately arranged to humidify the passing air. For example, it is installed on the ceiling, wall, floor, etc. of a sealed room. In this case, since the passing air is also cooled by the water in the water tank, the cooling degree of the air cooling unit 31 is adjusted in consideration of this cooling.

また、加湿部３２と空気冷却部３１の順番を逆にし、ファン３３で吸引した空気を一旦加湿部３２で加湿し、次に空気の温度を空気冷却部３１で下げて、湿度を１００％近傍にすることもできる。この場合、ファン３３の下流にヒータを設けて、空気を少し加熱し、加湿部３２で加湿してもよい。
制御装置１７は内部にマイクロコンピュータを有して、部屋１２内に設置された温度計３５（複数あってもよい）、湿度計３６（複数あってもよい）からの電気信号をデジタル信号に変換して入力している。なお、温度計３５、湿度計３６を部屋１２内に複数設ける場合は、平均値を採用するのがよい。 Further, the order of the humidifying unit 32 and the air cooling unit 31 is reversed, the air sucked by the fan 33 is once humidified by the humidifying unit 32, and then the temperature of the air is lowered by the air cooling unit 31 so that the humidity is near 100%. It can also be. In this case, a heater may be provided downstream of the fan 33 so that the air is slightly heated and humidified by the humidifying unit 32.
The control device 17 has a microcomputer inside, and converts electrical signals from the thermometer 35 (multiple) and hygrometer 36 (multiple) installed in the room 12 into digital signals. And then enter. Note that when a plurality of thermometers 35 and hygrometers 36 are provided in the room 12, average values may be employed.

この温度計３５の出力によって、部屋１２内の温度が所定範囲（例えば、５〜３０℃、より好ましくは１０〜２５℃）になるように、空気冷却部３１を制御する。そして、湿度計３６の出力よって、部屋１２内の湿度を９０〜１００％（より好ましくは９５〜１００％）に制御する。湿度の制御としては、ファン３３の回転速度を少し遅くするか、水を噴出するノズルの数、噴出量を調整するかして行う。特許文献１の装置を用いている場合は、板材数（即ち段数）を増やすことになる。更に、加湿される空気の温度を変えて湿度を制御することもできる。 The air cooling unit 31 is controlled by the output of the thermometer 35 so that the temperature in the room 12 falls within a predetermined range (for example, 5 to 30 ° C., more preferably 10 to 25 ° C.). The humidity in the room 12 is controlled to 90 to 100% (more preferably 95 to 100%) by the output of the hygrometer 36. The humidity control is performed by slowing down the rotation speed of the fan 33 or adjusting the number of nozzles for ejecting water and the ejection amount. When the apparatus of Patent Document 1 is used, the number of plate members (that is, the number of steps) is increased. Further, the humidity can be controlled by changing the temperature of the humidified air.

この実施の形態においては、排気口２６、２７から排出された空気を循環して使用しており、空気中に匂いが溜まることがあるので、ファン３３の上流側又は下流側に脱臭機を設けるのが好ましい。
また、部屋１２内の空気を循環させるために、天井部分にファンを設けてもよい。 In this embodiment, air exhausted from the exhaust ports 26 and 27 is circulated and used, and odors may accumulate in the air. Therefore, a deodorizer is provided upstream or downstream of the fan 33. Is preferred.
Moreover, in order to circulate the air in the room 12, you may provide a fan in a ceiling part.

続いて、この熟成設備１０を使用した実施例について説明する。熟成前のリンゴ（果物の一例）を台風による落果の前に、摘み取り、篭１４内に入れて、台車１６に載せ部屋１２内に入れ、湿度を９５％以上、温度を約２０℃に保つような雰囲気にして２日間以上部屋１２内に放置して熟成させた。リンゴは表面から水分が蒸発しないので、温度だけで熟成し、果肉が甘くなる。青リンゴの場合は赤変はしないが、ある程度赤くなったリンゴは更に色付く。 Then, the Example using this maturation equipment 10 is described. Pick apples before ripening (an example of fruit) before dropping by typhoon, put in basket 14 and place on trolley 16 in room 12 to maintain humidity at 95% or higher and temperature at about 20 ° C In an atmosphere and allowed to mature in the room 12 for more than 2 days. Apple does not evaporate from the surface, so it ripens only by temperature and sweetens the pulp. Green apples do not turn red, but apples that are red to some extent are more colored.

次に、熟成１週間前のイチジク（果物の一例）を摘んで、篭１４内に入れ部屋１２内に入れた。湿度を９５％以上、温度を２０度に保って、２〜３日間保持すると、水分を含んだ状態でイチジクが熟成して甘くなった。これによって新鮮味が保持される。なお、表面は大きな変化はなかった。 Next, a fig (an example of a fruit) one week before ripening was picked and placed in the basket 14 and placed in the room 12. When the humidity was maintained at 95% or higher and the temperature was maintained at 20 ° C. for 2 to 3 days, the figs were aged and sweetened with moisture. This preserves the freshness. The surface did not change greatly.

次に、この熟成設備１０を用いて、未熟成の野菜（トマト）について実験した。青いトマトを複数用意し、同じく篭１４に並べて部屋１２内に入れ、温度を２１〜２４℃、湿度を９５％以上に設定して２日間保持した。これによってトマトが熟成し、甘くなった。
なお、湿度を９０％、温度を５〜１５℃としても、果物及び野菜の熟成が行えることがわかった。 Next, using this aging equipment 10, it experimented about the unripe vegetable (tomato). A plurality of blue tomatoes were prepared, arranged in the basket 14 and placed in the room 12, and the temperature was set to 21 to 24 ° C. and the humidity was set to 95% or more and kept for 2 days. This ripened and sweetened the tomatoes.
It was found that fruit and vegetables could be ripened even when the humidity was 90% and the temperature was 5 to 15 ° C.

図５は大量の果物又は野菜を熟成させるための部屋３７であって、複数列に並べられた篭１４を有し、内部に野菜又は果物が入っている。これによって大量の野菜又は果物の熟成と保存が可能となる。 FIG. 5 shows a room 37 for aging a large amount of fruits or vegetables, which has ridges 14 arranged in a plurality of rows, and contains vegetables or fruits inside. This allows aging and storage of large quantities of vegetables or fruits.

なお、部屋内に照明器具を設け、各野菜、果物に高湿度及び５〜３０℃の温度で光を当てると、更に炭酸同化作用が促進されて果実の色付きも促進できる。従って、この場合は、未熟成の果実を所定温度（５〜３５℃、より好ましくは１５〜３０℃）、高湿度（９０％以上、より好ましくは９５％以上）に保ちながら、光を当てて果実を２〜３日保持して熟成させ、熟成が完了した後は、照明は消し、温度を例えば０〜１５℃に下げて、湿度は９０％以上（より好ましくは９５％以上）に、又は例えば表１、表２に示すように保持して果実の長期保存を行うこともできる。また、野菜について熟成及び保存を行う場合は果実と略同一の条件で行うのがよい。 In addition, if a lighting fixture is provided in the room and light is applied to each vegetable and fruit at high humidity and a temperature of 5 to 30 ° C., the carbon dioxide assimilation action is further promoted and the coloring of the fruit can be promoted. Therefore, in this case, the immature fruit is exposed to light while maintaining a predetermined temperature (5-35 ° C., more preferably 15-30 ° C.) and high humidity (90% or more, more preferably 95% or more). Hold the fruit for 2-3 days to ripen, and after ripening is complete, turn off the light, lower the temperature to, for example, 0-15 ° C., and the humidity is 90% or more (more preferably 95% or more), or For example, as shown in Tables 1 and 2, the fruit can be stored for a long period of time. In addition, when ripening and preserving vegetables, it is preferable to carry out under substantially the same conditions as fruits.

本発明は前記実施の形態に限定されず、本発明の要旨を変更しない範囲での改良、仕様変更、数値変更をしてもよい。
また、果物や野菜を入れる部屋内に必要な場合は、部屋内を循環する空気に、エチレンガス等を少量入れてもよい。 The present invention is not limited to the above-described embodiment, and improvements, specification changes, and numerical values may be changed without changing the gist of the present invention.
In addition, when necessary in a room for storing fruits and vegetables, a small amount of ethylene gas or the like may be added to the air circulating in the room.

前記実施の形態においては、部屋１２内にに空気導入口２４から湿分を含む空気を入れ、排気口２６、２７から排出して循環させて空気を湿度９０〜１００％に加湿しているが、部屋内に加湿器を置いて部屋内の空気を加湿循環させ湿度を９０〜１００％とすることもできる。 In the above-described embodiment, air containing moisture is put into the room 12 from the air inlet 24, discharged from the outlets 26 and 27, and circulated to humidify the air to a humidity of 90 to 100%. It is also possible to place a humidifier in the room and humidify and circulate the air in the room so that the humidity is 90 to 100%.

また、未成熟の果物を摘果して低温（０〜６℃）保存し、果物の出荷前に熟成して市場に出すようにすることもでき、これによって商品価格の下落を防げる。 In addition, immature fruits can be plucked and stored at a low temperature (0 to 6 ° C.), and ripened before the fruits are shipped to be put on the market.

１０：熟成設備、１１：断熱材、１２：部屋、１３：空調機、１４：篭、１５：果物、１６：台車、１７：制御装置、１９：壁材、２０：天井材、２１：密閉空間、２２：扉、２３：レール、２４：空気導入口、２６、２７：排気口、２８：車輪、２９：床材、３０：広口部、３０ａ：底板部、３１：空気冷却部、３２：加湿部、３３：ファン、３５：温度計、３６：湿度計、３７：部屋 10: maturation equipment, 11: heat insulating material, 12: room, 13: air conditioner, 14: straw, 15: fruit, 16: trolley, 17: control device, 19: wall material, 20: ceiling material, 21: sealed space 22: Door, 23: Rail, 24: Air inlet, 26, 27: Exhaust port, 28: Wheel, 29: Floor material, 30: Wide mouth part, 30a: Bottom plate part, 31: Air cooling part, 32: Humidification 33: Fan, 35: Thermometer, 36: Hygrometer, 37: Room

Claims (5)

未熟成状態の果物を、５〜３０℃、湿度９０％以上の雰囲気に２日間以上保持して、前記果物の熟成を行うことを特徴とする果物の熟成方法。 A method for ripening a fruit, comprising holding an unripe fruit in an atmosphere of 5 to 30 ° C. and a humidity of 90% or more for 2 days to ripen the fruit. 請求項１記載の果物の熟成方法において、前記果物は天災で落果が予想される未熟成の果物であることを特徴とする果物の熟成方法。 2. The fruit ripening method according to claim 1, wherein the fruit is an unripe fruit that is expected to fall due to a natural disaster. 請求項１又は２記載の果物の熟成方法において、前記果物はイチジク、モモ、カキ、パイナップル、ナシ、リンゴ、ビワ、ミカン、メロン、ブドウ、キウイのいずれか１からなることを特徴とする果実の熟成方法。 The fruit ripening method according to claim 1 or 2, wherein the fruit comprises any one of fig, peach, oyster, pineapple, pear, apple, loquat, tangerine, melon, grape, and kiwi. Aging method. 未熟成の野菜を、５〜３０℃、湿度９０％以上の雰囲気に２日間以上保持して、前記野菜の熟成及び保存を行うことを特徴とする野菜の熟成方法。 A method for ripening vegetables, comprising holding unripe vegetables in an atmosphere of 5 to 30 ° C. and a humidity of 90% or more for 2 days or more and aging and storing the vegetables. 請求項４記載の野菜の熟成方法において、前記野菜は、天災によって販売不能となるイチゴ、スイカ、ナス、トマト、キュウリ、豆類、キャベツ、白菜のいずれか１であることを特徴とする野菜の熟成方法。 5. The vegetable ripening method according to claim 4, wherein the vegetable is any one of strawberry, watermelon, eggplant, tomato, cucumber, beans, cabbage, and Chinese cabbage that cannot be sold due to natural disasters. Method.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104146053A (en) * 2014-07-30 2014-11-19 景泰旭日农业发展有限公司 Method for keeping freshness of seed melons
JP2019105386A (en) * 2017-12-11 2019-06-27 エスペック株式会社 Maturing box
CN115067385A (en) * 2022-07-20 2022-09-20 西北农林科技大学 Instant preservation method for picked yellow-flesh kiwi fruits
WO2022257420A1 (en) * 2021-06-07 2022-12-15 青岛海尔电冰箱有限公司 Refrigerating and freezing device and control method thereof
KR20230157438A (en) 2021-05-18 2023-11-16 니뽄 다바코 산교 가부시키가이샤 Aerosol generators and flavor aspirators

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104146053A (en) * 2014-07-30 2014-11-19 景泰旭日农业发展有限公司 Method for keeping freshness of seed melons
JP2019105386A (en) * 2017-12-11 2019-06-27 エスペック株式会社 Maturing box
KR20230157438A (en) 2021-05-18 2023-11-16 니뽄 다바코 산교 가부시키가이샤 Aerosol generators and flavor aspirators
WO2022257420A1 (en) * 2021-06-07 2022-12-15 青岛海尔电冰箱有限公司 Refrigerating and freezing device and control method thereof
CN115067385A (en) * 2022-07-20 2022-09-20 西北农林科技大学 Instant preservation method for picked yellow-flesh kiwi fruits
CN115067385B (en) * 2022-07-20 2024-05-07 西北农林科技大学 Instant fresh-keeping method for picked yellow kiwi fruits

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