JP3096249B2 - Freshness preservative and freshness preservation paint for vegetable fresh foods - Google Patents
Freshness preservative and freshness preservation paint for vegetable fresh foodsInfo
- Publication number
- JP3096249B2 JP3096249B2 JP29990096A JP29990096A JP3096249B2 JP 3096249 B2 JP3096249 B2 JP 3096249B2 JP 29990096 A JP29990096 A JP 29990096A JP 29990096 A JP29990096 A JP 29990096A JP 3096249 B2 JP3096249 B2 JP 3096249B2
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- cinnamic acid
- vegetables
- solution
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
【０００１】[0001]
【発明の属する技術分野】本発明は、輸送又は貯蔵中に
起こる果実や野菜等の植物性生鮮食品の変色や柔軟化等
の自動劣化を遅らせ、保存性を高め、加えて汚染菌によ
る品質の低下を予防するのにも有効で、安全性の高い野
菜・果実等の植物性生鮮食料品の鮮度保持剤及び鮮度保
持用塗料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention delays automatic deterioration such as discoloration and softening of fresh vegetable foods such as fruits and vegetables which occur during transportation or storage, enhances preservability, and further improves the quality due to contaminating bacteria. also effective in preventing the degradation relates to vegetable fresh food coating freshness keeping agent and freshness, such as highly safe vegetables, fruit.
【０００２】[0002]
【従来の技術】従来から、野菜及び果実等の植物性生鮮
食料品（以下では単に生鮮食料品と記載することがあ
る。）は、市場への供給効率を高める必要性から、それ
らの鮮度保持技術の向上が要望されてきた。例えば、低
温貯蔵、ガス濃度の調整と冷蔵を組み合わせて貯蔵する
ＣＡ（Controlled Atomosphere）貯蔵、フイルムによる
包装貯蔵等が開発されてきたが、前二者は貯蔵のための
経費が上昇するために、経済的な理由から導入が困難な
場合が多く、未だ実用的な方法とは言い難い。Heretofore, vegetables and fruits such as vegetable perishable goods (hereinafter simply described as perishable goods Kotogaa
You. ) Have been required to improve their freshness preserving technology due to the need to increase the supply efficiency to the market. For example, low-temperature storage, CA (Controlled Atomosphere) storage that combines gas concentration adjustment and refrigeration storage, and film packaging storage have been developed, but the former two are due to increased costs for storage. It is often difficult to introduce it for economic reasons, and it is still not a practical method.
【０００３】フイルムによる包装の場合は、冷蔵と併用
する場合には良いが、常温で保存する場合には、野菜や
果実等の生鮮食料品自らが鮮度の劣化を促進するエチレ
ンという物質を生成してしまうので、野菜や果実等の生
鮮食料品周辺のエチレン濃度が高まり、かえって鮮度保
持効果がマイナスになる可能性もある。又、冷蔵と併用
する場合においても前者の経済的問題は未解決のままで
ある。[0003] In the case of film packaging, it is good to use it in combination with refrigeration, but when stored at room temperature, fresh food products such as vegetables and fruits themselves produce a substance called ethylene which promotes deterioration of freshness. Therefore, the concentration of ethylene around fresh foods such as vegetables and fruits may increase, and the freshness holding effect may be negative. The former economic problem remains unsolved even when used in combination with refrigeration.
【０００４】野菜や果実等の生鮮食料品を比較的安価に
その鮮度を保持する手段として様々な鮮度保持剤の使用
も考えられて来た。これらの鮮度保持剤の大部分は、鮮
度劣化の原因とされるエチレンの除去を目的としたもの
であるが、効果が不十分なものが多く、実用的には、普
遍的な条件下においてエチレン濃度を有効に減少させる
エチレン除去剤が望まれている。[0004] As means for maintaining freshness of fresh foodstuffs such as vegetables and fruits at relatively low cost, use of various freshness preserving agents has been considered. Most of these freshness preservatives are intended to remove ethylene, which is a cause of freshness deterioration, but many of them have insufficient effects, and practically, ethylene is used under universal conditions. There is a need for an ethylene scavenger that effectively reduces the concentration.
【０００５】[0005]
【発明が解決しようとしている課題】（エチレン濃度の
低減） 野菜や果実等の生鮮食料品の鮮度保持を少ない経済的負
担で達成するためには、鮮度保持剤の使用が考えられ
る。鮮度保持剤が具備すべき条件としては、第一に、鮮
度劣化の主原因と思われるエチレンの作用を軽減する効
果を有することが挙げられる。一般に、野菜や果実等の
生鮮食料品は自らがエチレンを発生させ、自身と同じ雰
囲気に存在する野菜や果実等の生鮮食料品の鮮度劣化を
促進させることが知られている。野菜・果実等の生鮮食
料品が存在する雰囲気のエチレン濃度を減少させるに
は、エチレンを除去する方法と、エチレンの発生を抑制
する方法とが考えられる。Problems to be Solved by the Invention (Reduction of Ethylene Concentration) In order to achieve freshness maintenance of fresh food such as vegetables and fruits with a small economic burden, use of a freshness preserving agent is considered. First, the condition that the freshness-retaining agent should have is that it has an effect of reducing the action of ethylene, which is considered to be the main cause of freshness deterioration. Generally, it is known that fresh foods such as vegetables and fruits generate ethylene by themselves and promote freshness deterioration of fresh foods such as vegetables and fruits existing in the same atmosphere as themselves. Fresh food such as vegetables and fruits
In order to reduce the ethylene concentration in the atmosphere where the material exists, a method of removing ethylene and a method of suppressing the generation of ethylene are considered.
【０００６】エチレンを除去する方法には、触媒や酸化
剤等を用いた化学反応を利用する方法や、ポーラスな材
料を用いてエチレンを吸着除去する物理的方法、又はそ
れらの複合方法等が考えられるが、それぞれ安全性、除
去能力、コスト等の問題を抱えており、長年研究されて
いるが満足なものは得られていない。As a method for removing ethylene, a method utilizing a chemical reaction using a catalyst or an oxidizing agent, a physical method of adsorbing and removing ethylene using a porous material, or a composite method thereof are considered. However, each has problems such as safety, removal ability, and cost, and has been studied for many years, but has not been satisfactory.
【０００７】これに対して、エチレンそのものの発生を
抑制する方法は、比較的最近検討されはじめた方法であ
って、野菜・果実等の生鮮食料品のエチレン生成にかか
わる酵素活性を低下させ、エチレン濃度の低減を達成し
ようというもので、より普遍的で長期にわたる効果が期
待でき、総合的な評価でエチレン除去方法より優位に立
つと思われる。[0007] In contrast, a method of suppressing the generation of ethylene itself, relatively recently a study is started method reduces the enzyme activity involved in ethylene production of fresh food fee products such as vegetables, fruit, It is intended to achieve a reduction in ethylene concentration, which can be expected to have a more universal and long-term effect, and will be superior to ethylene removal methods in overall evaluation.
【０００８】しかしながら、上記方法は、実用に供する
には課題が残されている。具体的な方法としては、遺伝
子組み替え技術を応用し、アンチセンスＲＮＡを野菜・
果実等の生鮮食料品に導入し、エチレン生合成関連酵素
の生産をコントロールしようとする方法や、エチレン生
合成関連酵素の阻害剤を、直接野菜・果実等の生鮮食料
品に作用させる方法等が考えられるが、遺伝子導入技術
を用いる方法は公的機関も含めたより広範囲な協力関係
のもとに実施が検討される必要があり、一般農家や流通
段階で簡単に使用するわけにはいかない。[0008] However, the above method has problems to be put to practical use. As a specific method, applying genetic recombination technology, antisense RNA
Introduced into fresh food cost products such as fruits, and a method of attempting to control the production of ethylene biosynthesis enzyme, inhibitors of ethylene biosynthesis enzymes, fresh foods fee <br/> products such as direct vegetables, fruit However, it is necessary to consider the use of gene transfer technology under broader cooperation, including public institutions, and to use it easily at general farmers and at the distribution stage. I can not help.
【０００９】一方、酵素阻害剤を用いる方法は、経済的
に且つ比較的容易に使用することができ、将来的に期待
される方法であるが、先ず第一に、有効で安全な酵素阻
害剤の開発が必要である。そして第二には、現在の時点
では野菜・果実等の生鮮食料品に単に酵素阻害剤を作用
させても、該酵素阻害剤が野菜や果実等の生鮮食料品の
表皮に阻まれ、野菜や果実等の生鮮食料品中の酵素蛋白
まで到達せず、その効果を発揮させることが難しくなっ
ているので、酵素阻害剤と酵素蛋白とのアクセシビリテ
ィを改善する方策を考えなくてはならない。On the other hand, the method using an enzyme inhibitor can be used economically and relatively easily and is expected in the future. First, an effective and safe enzyme inhibitor is used. Development is required. And second, the current time even simply by acting enzyme inhibitors perishable food cost products such as vegetables, fruit, enzyme inhibitors hampered the epidermis of fresh food such as vegetables and fruits, vegetables Since it does not reach the enzyme protein in fresh foods such as fruits and fruits, and it is difficult to exert its effect, it is necessary to consider measures to improve the accessibility between the enzyme inhibitor and the enzyme protein.
【００１０】（クロロフィルの保持） 青果物の鮮度保持を考えるにあたって、エチレンの濃度
低減効果と同様に重要な課題は、緑色の保持、即ち、ク
ロロフィルの保持効果である。その理由は、消費者にと
って視覚的に認識しやすい緑色の度合いは、野菜や果実
等の生鮮食料品の鮮度を判断する指標になっており、僅
かな緑色の劣化が売り上げの減少に直結するからであ
る。従来、ポリアミン類が植物の葉のクロロフィル含量
の減少を抑制するという知見は散見されていたが、実
際、ポリアミンの溶液に長期間植物の葉を浸しても、緑
色が保持されるのは葉の周辺部のみで中央部は黄化して
しまう。又、高濃度のポリアミン溶液を使用すると、緑
色は保持されるものの、ポリアミンは強塩基であるので
葉の組織が損われて葉が軟化してしまう。このような状
況ではポリアミン類の青果物への利用は困難であり、何
らかの工夫が必要である。(Maintenance of Chlorophyll) In considering the preservation of freshness of fruits and vegetables, an important issue as well as the effect of reducing the concentration of ethylene is the preservation of green, that is, the effect of preserving chlorophyll. The reason is that the degree of green color that is visually recognizable to consumers is an indicator for judging the freshness of fresh food such as vegetables and fruits, and slight deterioration of green directly leads to a decrease in sales It is. Heretofore, it has been scattered that polyamines suppress the reduction of chlorophyll content in plant leaves. The central part turns yellow only in the peripheral part. When a polyamine solution having a high concentration is used, the green color is retained, but the leaf tissue is damaged and the leaves are softened because polyamine is a strong base. Under such circumstances, it is difficult to use polyamines for fruits and vegetables, and some measures are required.
【００１１】（ブロッコリーの問題点） 青果物の中でもブロッコリーの緑色保持は特に重要性が
高い。ブロッコリーは収穫後放置しておくと小花が黄色
く変化してくる。この小花の黄化にもエチレンが関与し
ていることが知られているが、この黄化が比較的短期間
で起こり、品質を著しく劣化させるので、低温輸送（流
通）が必須なものとなっており、輸送コストを押し上げ
ている。従ってコスト低減や、より広範な流通のために
ブロッコリー黄化の抑制が強く望まれている。更にブロ
ッコリーを保存（輸送）中に生ずる悪臭（イオウ化合
物）も鮮度劣化のもう一つの原因になっており、有効な
解決策が期待されている。(Problems of Broccoli) Among the fruits and vegetables, keeping green of broccoli is particularly important. If the broccoli is left after harvesting, the florets turn yellow. It is known that ethylene is also involved in the yellowing of these florets, but since this yellowing occurs in a relatively short period of time and significantly degrades the quality, low-temperature transport (distribution) is essential. And is driving up transportation costs. Therefore, suppression of broccoli yellowing is strongly desired for cost reduction and more widespread distribution. Furthermore, malodor (sulfur compound) generated during storage (transportation) of broccoli is another cause of freshness deterioration, and an effective solution is expected.
【００１２】[0012]
【課題を解決するための手段】このような事情に鑑み、
本発明者らはかかる鮮度保持剤について鋭意研究を重ね
た結果、ケイヒ酸を鮮度保持剤として使用することによ
って、野菜・果実等の植物性生鮮食料品からのエチレン
の発生を抑制し、ひいては野菜・果実等の生鮮食品の存
在雰囲気のエチレン濃度を低減させ、更にはクロロフィ
ルの減少を抑止し、野菜や果実等の植物性生鮮食料品の
緑色保持効果が得られることを見い出だし、本発明を完
成した。[Means for Solving the Problems] In view of such circumstances,
The present inventors have result of repeated extensive studies for such freshness-keeping agent, by the use of cinnamic acid as a freshness keeping agent, suppressing the occurrence of ethylene from vegetable perishable food cost products such as vegetables, fruit, thus The authors found that it can reduce the ethylene concentration in the atmosphere where fresh foods such as vegetables and fruits are present, suppress the decrease in chlorophyll, and obtain the green preserving effect of vegetable fresh foods such as vegetables and fruits. Completed the invention.
【００１３】即ち、本発明は、ケイヒ酸、ｐ−クマル
酸、コーヒー酸、フェルラ酸、シナピン酸、コニフェリ
ールアルコール、シナピルアルコール、ｐ−クマリルア
ルコール及びフェニルアラニンから選択される少なくと
も１種の溶液又は分散液に界面活性剤が添加されてなる
ことを特徴とする植物性生鮮食料品の鮮度保持剤及び鮮
度保持剤にバインダーを含有させてなることを特徴とす
る植物性生鮮食料品の鮮度保持用塗料を提供する。上記
ケイヒ酸を主成分とする鮮度保持剤には、更に鮮度保持
効果を顕著なものにするため、少量のポリアミン及び／
又は界面活性剤等を混合して使用することもできる。
又、使用に際しては、上記鮮度保持剤を、塗布・含浸等
により付着させた紙を用いて野菜・果実等の生鮮食料品
を包装又は被覆する。或いは当該鮮度保持剤を野菜・果
実等の生鮮食品を梱包する容器の内面に塗布・含浸等に
より付着させて使用することもできる。又、上記鮮度保
持剤を直接、野菜・果実等の生鮮食品の浸漬処理に供す
ると、野菜や果実等の生鮮食料品からのエチレンの発生
が著しく抑えられ、野菜や果実等の生鮮食料品のクロロ
フィルの劣化も顕著に抑制される。That is, the present invention relates to cinnamic acid , p-coumar
Acid, caffeic acid, ferulic acid, sinapinic acid, coniferi
Alcohol, sinapyr alcohol, p-coumarilua
At least selected from rucol and phenylalanine
A surfactant or a surfactant added to one kind of solution or dispersion, and a freshness preserving agent for a fresh vegetable food product, and a binder added to the freshness preserving agent. Provided is a paint for maintaining freshness of a perishable vegetable foodstuff. The freshness-maintaining agent containing cinnamic acid as a main component has a small amount of polyamine and / or
Alternatively, a surfactant or the like may be mixed and used.
Further, In use, the freshness keeping agent, packaged or coated fresh food fee products such as vegetables, fruit with paper adhered by coating and impregnation, and the like. Alternatively, the freshness preserving agent may be used by being applied to the inner surface of a container for packing fresh foods such as vegetables and fruits by application, impregnation or the like. Further, when the freshness preserving agent is directly subjected to immersion treatment of fresh foods such as vegetables and fruits, the generation of ethylene from fresh foods such as vegetables and fruits is significantly suppressed, and fresh foods such as vegetables and fruits are produced. Deterioration of chlorophyll is also significantly suppressed.
【００１４】[0014]
【発明の実施の形態】次に実施の形態を挙げて本発明を
更に詳しく説明する。本発明において使用するケイヒ酸
とはケイヒ酸の他にケイヒ酸誘導体をも包含する。ケイ
ヒ酸は、粉末、溶液等いずれの状態でも使用することが
できるが、有効性及び安全性の面ではケイヒ酸は水溶液
として使用することが好ましいが、ケイヒ酸は水に対す
るその溶解度が限られている（常温で０．００３重量％
程度）ために、より効果を著しくする場合にはエチルア
ルコール等のアルコールを加えると、ケイヒ酸は１０重
量％程度まで溶解することができる。上記溶液はそのま
までも鮮度保持剤として使用することができるが、更に
水溶性セルロースやキトサン等の水溶性バインダーを添
加（１〜２重量％程度）して塗料とした後、この塗料を
そのまま又は適宜希釈して、直接、野菜・果実等の生鮮
食品の浸漬処理（散布処理を含む）に供するか、野菜や
果実等の生鮮食料品の容器内面及び包装紙に塗布し、又
は含浸させて使用する。BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in more detail with reference to embodiments. The cinnamic acid used in the present invention includes cinnamic acid derivatives in addition to cinnamic acid. Cinnamic acid can be used in any state such as powder and solution, but cinnamic acid is preferably used as an aqueous solution in terms of efficacy and safety, but cinnamic acid has limited solubility in water. Yes (0.003 wt% at room temperature
For this reason, when the effect is more remarkable, when an alcohol such as ethyl alcohol is added, cinnamic acid can be dissolved up to about 10% by weight. The above solution can be used as a freshness preservative as it is, but after further adding a water-soluble binder such as water-soluble cellulose or chitosan (about 1 to 2% by weight) to obtain a coating, the coating is used as it is or appropriately. Dilute and use directly for immersion treatment (including spraying) of fresh foods such as vegetables and fruits, or apply to or impregnate fresh food such as vegetables and fruits on the inner surface of containers and wrapping paper. .
【００１５】このようにして、本発明の鮮度保持剤を野
菜・果実等の生鮮食料品に作用させると、鮮度保持剤又
は塗料の持つエチレン生合成抑制効果により、野菜・果
実等の生鮮食料品の存在雰囲気のエチレン濃度の増加が
抑えられ、野菜や果実等の生鮮食料品の鮮度劣化の遅延
が実現されると共に、野菜や果実等の生鮮食料品のクロ
ロフィルの劣化も抑制され、瑞々しい緑色が保持され
る。更にこの時に鮮度保持剤又は塗料の持つ抗菌及び防
黴性も有効に作用し、野菜や果実等の生鮮食料品からの
悪臭物質の発生も抑制される。[0015] In this manner, when the freshness-retaining agent of the present invention is applied to fresh food cost products such as vegetables, fruit, with ethylene biosynthesis inhibiting effect with the freshness keeping agent or paint, perishable foods such as vegetables, fruit postal products increased concentration of ethylene containing atmosphere is suppressed, and along with the delay of freshness deterioration of perishable food cost products such as vegetables and fruits can be realized, degradation of chlorophyll in the fresh food fee products such as vegetables and fruits is also suppressed , A fresh green color is maintained. Moreover this time acts effective antimicrobial and antifungal properties have freshness keeping agent or paint, the generation of malodorous substances from fresh foods fee products such as vegetables and fruits is also suppressed.
【００１６】上記鮮度保持剤又は塗料には、界面活性剤
が、更にはポリアミンが加えられる。こうすることによ
り、野菜や果実等の生鮮食料品からのエチレンガスの発
生の抑制やクロロフィル劣化抑制の作用が更に強化され
ると同時に、有効物質の野菜や果実等の生鮮食料品に対
するアクセシビリティが改善され、より効果的な結果が
得られる。[0016] the freshness keeping agent or coating, interfacial active agent
But more polyamines is added. Thereby, simultaneously with the action of suppressing and chlorophyll degradation suppression of the generation of ethylene gas from the fresh food fee products such as vegetables and fruits are further enhanced accessibility for perishable food cost products vegetables and fruits such as active substances Is improved and more effective results are obtained.
【００１７】又、上記鮮度保持剤又は塗料においてケイ
ヒ酸の代わりにケイヒ酸誘導体を用いた場合も、程度の
差はあるが、ケイヒ酸を用いた場合と同様な効果が期待
でき、使用状況に応じて適宜最適なケイヒ酸誘導体を選
択できる。更にケイヒ酸とケイヒ酸誘導体とを併用した
時に最も顕著な効果を示す場合がある。Further, in the case where a cinnamic acid derivative is used in place of cinnamic acid in the above-mentioned freshness preserving agent or paint, the effect similar to that in the case where cinnamic acid is used can be expected, though the degree of difference is different. The optimal cinnamic acid derivative can be appropriately selected depending on the situation. Furthermore, the most remarkable effect may be exhibited when citric acid and a cinnamic acid derivative are used in combination.
【００１８】本発明でいうケイヒ酸誘導体とは、ケイヒ
酸より誘導可能な化学構造類似の物質を云い、ｐ−クマ
ル酸、コーヒー酸、フェルラ酸、シナピン酸、コニフェ
リールアルコール、シナピルアルコール、ｐ−クマリル
アルコール、フェニルアラニンである。The cinnamic acid derivative as referred to in the present invention refers to a substance having a similar chemical structure derivable from cinnamic acid, such as p-coumaric acid, caffeic acid, ferulic acid, sinapinic acid, coniferyl alcohol, sinapyr alcohol, p- bear Lil alcohol, Ru phenylalanine der.
【００１９】本発明で用いるアルコールは任意である
が、安全で臭いの影響の残らないエチルアルコールが望
ましい。又、鮮度保持剤の溶媒としては水とアルコール
の混合溶媒であって、前者：後者の重量比率が１００：
２５〜４００のものが好ましい。又、本発明の塗料で使
用するバインダーも任意であるが、水溶性セルロースや
キトサン等が好ましい。本発明で使用するポリアミンは
公知の化合物であり、スペルミン、スペルミジン、プト
レッシン等が含まれるが、特にスペルミンが好ましい。The alcohol used in the present invention is optional, but ethyl alcohol which is safe and has no odor effect is desirable. The solvent for the freshness preserving agent is a mixed solvent of water and alcohol, and the weight ratio of the former: the latter is 100:
Those having 25 to 400 are preferred. The binder used in the paint of the present invention is also optional, but water-soluble cellulose and chitosan are preferred. The polyamine used in the present invention is a known compound, and includes spermine, spermidine, putrescine and the like, with spermine being particularly preferred.
【００２０】又、本発明で使用する界面活性剤は任意で
あるが、天然物から製造可能な安全性の高いものが好ま
しく、オレイン酸、ステアリン酸等のナトリウム塩及び
カリウム塩、リグニンスルホン酸、サポニン等が挙げら
れるが、特に好ましいのはオレイン酸ナトリウムであ
る。The surfactant used in the present invention is optional, but is preferably a highly safe one which can be produced from a natural product. Sodium and potassium salts such as oleic acid and stearic acid, lignin sulfonic acid, Saponin and the like can be mentioned, and particularly preferred is sodium oleate.
【００２１】本発明においてケイヒ酸を塗料として使用
するに際しては、ケイヒ酸、水及び／又はアルコール、
及びバインダー、更には必要に応じてポリアミン及び／
又は界面活性剤を含む混合溶液を調製し、そのまま又は
適宜希釈し、常法に従って浸漬、塗布、散布、機械処理
等により被処理物（包装材料又は梱包容器、或いは野菜
や果実等の生鮮食品そのもの）に塗料を付着させ、液切
り後、被処理物を風乾或いは放置する。When cinnamic acid is used as a paint in the present invention, cinnamic acid, water and / or alcohol,
And a binder, and if necessary, a polyamine and / or
Alternatively, a mixed solution containing a surfactant is prepared, and the solution to be processed (packing material or container, or fresh food itself such as vegetables or fruits) is immersed, coated, sprayed, machined, or the like according to a conventional method as it is or appropriately diluted. ) Is coated with a paint, and after draining, the object to be processed is air-dried or left.
【００２２】上記塗料における成分の配合量は特に限定
されないが、全量１００重量部において、一般的にはケ
イヒ酸０．００１〜１０重量部、ポリアミン０〜０．３
重量部、好ましくは０．０００１〜０．１重量部、界面
活性剤０〜１重量部、好ましくは０．００１〜０．１重
量部、バインダー０．０１〜１０重量部、好ましくは
０．１〜５重量部であり、特に好ましくはケイヒ酸２重
量部、ポリアミン０．０２重量部、界面活性剤０．０５
重量部、バインダー２重量部である。配合の好ましい組
合せとして、鮮度保持剤としては、 ケイヒ酸＋水＋アルコール、 ケイヒ酸＋水＋アルコール＋界面活性剤が好ましく、
一方、塗料としては、 ケイヒ酸＋水＋アルコール＋バインダー、 ケイヒ酸＋水＋アルコール＋バインダー＋界面活性
剤、 ケイヒ酸＋水＋アルコール＋バインダー＋ポリアミン
＋界面活性剤の組み合わせが好ましい。これらの鮮度保
持剤又は塗料の組成は、鮮度保持の使用方法及び対象物
等を考慮して適宜選択できる。更に本発明の鮮度保持剤
及び塗料は、必要に応じて種々の添加剤を含むことがで
きる。本発明の鮮度保持剤及び塗料の使用量は特に限定
されない。The amounts of the components in the paint are not particularly limited, but generally 100 to 10 parts by weight of cinnamic acid and 0 to 0.3 of polyamine based on 100 parts by weight.
Parts by weight, preferably 0.0001 to 0.1 parts by weight, 0 to 1 part by weight of a surfactant, preferably 0.001 to 0.1 parts by weight, 0.01 to 10 parts by weight of a binder, preferably 0.1 to 0.1 parts by weight. To 5 parts by weight, particularly preferably 2 parts by weight of cinnamic acid, 0.02 part by weight of polyamine, 0.05 part by weight of surfactant
Parts by weight and 2 parts by weight of a binder. As a preferable combination of blending, as freshness preserving agent, cinnamic acid + water + alcohol, cinnamic acid + water + alcohol + surfactant are preferable,
On the other hand, the paint is preferably a combination of cinnamic acid + water + alcohol + binder, cinnamic acid + water + alcohol + binder + surfactant, or cinnamic acid + water + alcohol + binder + polyamine + surfactant. The composition of these freshness-maintaining agents or paints can be appropriately selected in consideration of the method of using freshness-keeping, the object, and the like. Further, the freshness retaining agent and the paint of the present invention can contain various additives as necessary. The amounts of the freshness-maintaining agent and the paint of the present invention are not particularly limited.
【００２３】[0023]
【実施例】次に実施例及び比較例を挙げて本発明を更に
具体的に説明する。尚、文中部又は％とあるのは特に断
りのない限り重量基準である。 実施例１ １００ｍｌのコニカルビーカーにリンゴ片４０ｇを入
れ、これにケイヒ酸、オレイン酸ソーダ、スペルミン、
キトサン等を下記表に記載の所定濃度に溶解した処理液
を注ぎ込み、ビーカーをほぼ満たした。そのまま５分間
放置し、リンゴ片を処理液に浸漬させた後、処理液を捨
て去り、コニカルビーカーの口をパラフイルムで密閉し
た。このビーカーを２５℃で２４時間放置した後、ビー
カー中のエチレン濃度をガス検知管（ガステック社製）
にて測定した。この結果を浸漬処理をしないリンゴ片４
０ｇを用いたコントロール（比較例）の結果と比較して
表１に示す。Next, the present invention will be described more specifically with reference to examples and comparative examples. In the following, "parts" and "%" are based on weight unless otherwise specified. Example 1 An apple piece (40 g) was placed in a 100 ml conical beaker, and cinnamic acid, sodium oleate, spermine,
A treatment solution in which chitosan or the like was dissolved at a predetermined concentration shown in the following table was poured, and the beaker was almost filled. The apple pieces were immersed in the treatment solution for 5 minutes, and then the treatment solution was discarded and the mouth of the conical beaker was sealed with parafilm. After leaving this beaker at 25 ° C. for 24 hours, the ethylene concentration in the beaker was measured using a gas detector tube (manufactured by Gastec).
Was measured. The result is apple piece 4 without immersion treatment.
The results are shown in Table 1 in comparison with the results of the control using 0 g (Comparative Example).
【００２４】 [0024]
【００２５】この結果から明らかなように、ケイヒ酸溶
液又はケイヒ酸とオレイン酸ソーダとの混合溶液、又は
ケイヒ酸、オレイン酸ソーダ及びスペルミンの混合溶液
にリンゴを浸漬させると、リンゴからのエチレンの発生
が十分に抑制される。As is apparent from these results, when apples were immersed in a cinnamic acid solution, a mixed solution of cinnamic acid and sodium oleate, or a mixed solution of cinnamic acid, sodium oleate and spermine, ethylene from the apples was converted into ethylene. Occurrence is sufficiently suppressed.
【００２６】実施例２ １００ｍｌのコニカルビーカーにミニトマト４０ｇ（３
個）を詰め、これにケイヒ酸及びオレイン酸ソーダを下
記表に記載の所定濃度に溶解した処理液を注ぎ込み、ビ
ーカーをほぼ満たした。そのまま５分間放置し、ミニト
マトを処理液に浸漬させた後、処理液を捨て去り、コニ
カルビーカーの口をパラフイルムで密閉した。このビー
カーを２５℃で２４時間放置した後、ビーカー中のエチ
レン濃度をガス検知管（ガステック社製）にて測定し
た。この結果を浸漬処理をしないミニトマト４０ｇを用
いたコントロールの結果、及びミニトマト４０ｇを水に
浸漬した場合の結果と比較して表２に示す。Example 2 In a 100 ml conical beaker, 40 g of mini tomatoes (3
), And a treatment solution in which cinnamic acid and sodium oleate were dissolved at predetermined concentrations shown in the following table was poured into the mixture, and the beaker was almost filled. After leaving the tomatoes immersed in the treatment liquid for 5 minutes, the treatment liquid was discarded and the mouth of the conical beaker was sealed with parafilm. After the beaker was left at 25 ° C. for 24 hours, the ethylene concentration in the beaker was measured with a gas detector tube (manufactured by Gastec). The results are shown in Table 2 in comparison with the results of the control using 40 g of mini tomatoes without immersion treatment and the results of the case where 40 g of mini tomatoes were immersed in water.
【００２７】 この結果から、明らかなように、ミニトマトをケイヒ酸
とオレイン酸ソーダの混合溶液に浸漬すると、ミニトマ
トからのエチレン発生が十分に抑制される。[0027] As is apparent from these results, when the tomato is immersed in a mixed solution of cinnamic acid and sodium oleate, the generation of ethylene from the tomato is sufficiently suppressed.
【００２８】実施例３ １５０ｍｌの紙コップ（口径７．０ｃｍ、長さ８．０ｃ
ｍ）の内側をバインダーを混入させたケイヒ酸溶液（ケ
イヒ酸１．５％、水溶性セルロース２．０％、エタノー
ル５０％、水４６．５％）にて塗布し、自然乾燥させ、
ケイヒ酸コート紙コップとした。このケイヒ酸コート紙
コップにリンゴ片６５ｇを入れ、更にこのリンゴ片の入
った紙コップを３００ｍｌのビーカー（口径９．５ｃ
ｍ、長さ１１．２ｃｍ）に入れた。ビーカーの口をパラ
フイルムで密閉し、２３℃で４日間放置した後、ビーカ
ー中のエチレン濃度をガス検知管（ガステック社製）に
て測定した。この結果をケイヒ酸液を塗布しない通常の
紙コップに同量のリンゴ片を入れた場合の結果と比較し
て表３に示す。Example 3 150 ml paper cup (7.0 cm in diameter, 8.0 c in length)
m) is coated with a cinnamic acid solution mixed with a binder (cinnamic acid 1.5%, water-soluble cellulose 2.0%, ethanol 50%, water 46.5%), and air-dried.
Cinnamic acid coated paper cups were used. 65 g of apple pieces are placed in the cinnamic acid-coated paper cup, and the paper cup containing the apple pieces is further placed in a 300 ml beaker (9.5 cm diameter).
m, length 11.2 cm). After closing the mouth of the beaker with a parafilm and leaving it at 23 ° C. for 4 days, the ethylene concentration in the beaker was measured with a gas detector tube (manufactured by Gastec). The results are shown in Table 3 in comparison with the results obtained when the same amount of apple pieces were put in a normal paper cup to which the cinnamic acid solution was not applied.
【００２９】 この結果から明らかなように、ケイヒ酸液を塗布した紙
コップにリンゴ片を入れると、リンゴ片からのエチレン
の発生が十分に抑制される。[0029] As is clear from these results, when apple pieces are put into a paper cup coated with a cinnamic acid solution, generation of ethylene from apple pieces is sufficiently suppressed.
【００３０】実施例４ ケイヒ酸溶液、ケイヒ酸とオレイン酸の混合溶液等の処
理液中に５分間浸漬処理したブロッコリー１０ｇを１０
０ｍｌのコニカルビーカーに入れ、口をパラフィンで密
閉した後、２５℃、暗室中に放置した。１日後と３日後
にビーカー中のメチルメルカプタン濃度をガス検知管
（ガステック社製）にて測定した。この結果を浸漬処理
をしないブロッコリーを用いたコントロールの結果と比
較して表４に示す。Example 4 10 g of broccoli immersed in a processing solution such as a cinnamic acid solution or a mixed solution of cinnamic acid and oleic acid for 5 minutes was added to 10 g of broccoli.
The mixture was placed in a 0 ml conical beaker, the mouth was closed with paraffin, and then left at 25 ° C. in a dark room. After one day and three days, the concentration of methyl mercaptan in the beaker was measured using a gas detector tube (manufactured by Gastec). The results are shown in Table 4 in comparison with the results of the control using broccoli without immersion treatment.
【００３１】 この結果から明らかなように、ブロッコリーをケイヒ酸
とオレイン酸ソーダの混合溶液に浸漬すると、ブロッコ
リーからのメチルメルカプタンの発生を十分に抑制する
ことができる。[0031] As is clear from these results, when broccoli is immersed in a mixed solution of cinnamic acid and sodium oleate, the generation of methyl mercaptan from broccoli can be sufficiently suppressed.
【００３２】実施例５ 直径９ｃｍのシャーレにケイヒ酸溶液、オレイン酸ソー
ダ溶液及びそれらの混合溶液３０ｍｌを入れ、この溶液
にカイワレ大根の子葉部分を浮かべて、シャーレの蓋を
した。このシャーレを暗室中に２５℃で放置し、２日後
に子葉のクロロフィル含量を測定した。この結果を表５
に示した。Example 5 A cinnamic acid solution, a sodium oleate solution and 30 ml of a mixed solution thereof were placed in a petri dish having a diameter of 9 cm, and the cotyledon portion of Japanese radish was floated on the solution, and the petri dish was covered. This petri dish was left in a dark room at 25 ° C., and two days later, the chlorophyll content of cotyledons was measured. Table 5 shows the results.
It was shown to.
【００３３】 この結果から明らかなように、カイワレ大根をケイヒ酸
溶液及び／又はケイヒ酸とオレイン酸の混合溶液に浸漬
するとクロロフィルの劣化を十分に抑制できる。[0033] As is evident from the results, immersion of the radish in the cinnamic acid solution and / or the mixed solution of cinnamic acid and oleic acid can sufficiently suppress the deterioration of chlorophyll.
【００３４】実施例６ ケイヒ酸溶液、ケイヒ酸とオレイン酸の混合溶液等の処
理液中に５分間浸漬処理したブロッコリー１０ｇを１０
０ｍｌねじ口ビンに入れ、緩く蓋をして２５℃の暗室中
に放置した。３日後、ブロッコリーを取出し、そのクロ
ロフィル含量を常法にて測定した。比較のため浸漬処理
に供さないブロッコリーのクロロフィル含量を測定し、
この値をコントロールとした。この結果を表６に示す。Example 6 10 g of broccoli immersed in a treatment liquid such as a cinnamic acid solution or a mixed solution of cinnamic acid and oleic acid for 5 minutes was added to 10 g of the broccoli.
It was placed in a 0 ml screw cap bottle, loosely covered, and left in a dark room at 25 ° C. Three days later, the broccoli was taken out and its chlorophyll content was measured by a conventional method. Measure the chlorophyll content of broccoli not subjected to immersion treatment for comparison,
This value was used as a control. Table 6 shows the results.
【００３５】 この結果から明らかなように、ブロッコリーをケイヒ酸
溶液及び／又はケイヒ酸とオレイン酸の混合溶液に浸漬
すると、ブロッコリーのクロロフィルの劣化を十分に抑
制できる。[0035] As is clear from the results, when broccoli is immersed in a cinnamic acid solution and / or a mixed solution of cinnamic acid and oleic acid, deterioration of chlorophyll of broccoli can be sufficiently suppressed.
【００３６】実施例７ 上質紙（Ａ４）にバインダーを混入させたケイヒ酸溶液
（塗布液：ケイヒ酸０．５％、水溶性セルロース２．
０％、アスコルビン酸１．０％、エタノール３０％、水
６６．５％、塗布液：ケイヒ酸１％及びキトサン（大
日精化工業株式会社製、「ダイキトサン、ＶＬタイ
プ」）１％を加熱して水に溶解させた後、室温まで冷却
し、生じた沈殿を濾別して塗布液とした。）を塗布し、
自然乾燥させ、ケイヒ酸コート紙とした。このケイヒ酸
コート紙を用いて、塗布面を内側にしてブロッコリーの
１／３株（６０ｇ）を包み込み、これを、更に食品包装
用フイルム（旭化成工業株式会社製「サランラップ」）
にて包装した。これを暗室中に２５℃にて放置し、２日
後、ブロッコリー中のクロロフィル含量を測定し、ケイ
ヒ酸液を塗布しない上質紙に包んだブロッコリー中のク
ロロフィル含量（コントロール）と比較した。この結果
を表７に示す。Example 7 A cinnamic acid solution in which a binder was mixed into high quality paper (A4) (coating solution: citric acid 0.5%, water-soluble cellulose 2.
0%, Ascorbic acid 1.0%, Ethanol 30%, Water 66.5%, Coating solution: 1% cinnamic acid and 1% chitosan ("Daikitosan, VL type", manufactured by Dainichi Seika Kogyo Co., Ltd.) After dissolving in water, the mixture was cooled to room temperature, and the resulting precipitate was separated by filtration to obtain a coating solution. )
It was air-dried to obtain cinnamic acid coated paper. Using this cinnamic acid-coated paper, a 1/3 strain (60 g) of broccoli is wrapped with the coated side inward, and this is further packaged in a food packaging film ("Saran Wrap" manufactured by Asahi Kasei Kogyo Co., Ltd.).
Packaged. This was left in a dark room at 25 ° C., and two days later, the chlorophyll content in the broccoli was measured and compared with the chlorophyll content (control) in broccoli wrapped in high-quality paper not coated with the cinnamic acid solution. Table 7 shows the results.
【００３７】 この結果から明らかなように、ケイヒ酸コート紙でブロ
ッコリーを包むとクロロフィルの劣化を十分に抑制で
き、緑色を十分に保持することができる。[0037] As is clear from these results, when broccoli is wrapped with citric acid-coated paper, the degradation of chlorophyll can be sufficiently suppressed, and the green color can be sufficiently maintained.
【００３８】実施例８ ５００ｍｌの小型牛乳パックの空箱（１０．４×７．０
×７．０ｃｍ）を洗い、乾燥させた。この箱の内側をバ
インダーを混入させたケイヒ酸溶液（塗布液：ケイヒ
酸０．５％、水溶性セルロース２．０％、アスコルビン
酸１．０％、エタノール３０％、水６６．５％、塗布液
：ケイヒ酸１％及びキトサン（大日精化工業株式会社
製、「ダイキトサン、ＶＬタイプ」）１％を加熱して水
に溶解させた後、室温まで冷却し、生じた沈殿を濾別し
て塗布液とした。）にて塗布し、自然乾燥させ、ケイヒ
酸コート箱とした。このケイヒ酸コート箱にブロッコリ
ー（２０ｇ）を入れ、箱の口を紙テープで塞いだ。これ
を暗室中に２５℃にて２日間放置した後、ブロッコリー
中のクロロフィル含量を測定し、ケイヒ酸液を塗布しな
い箱の中に入れたブロッコリー中のクロロフィル含量
（コントロール）と比較した。この結果を表８に示す。Example 8 Empty box of 500 ml small milk pack (10.4 × 7.0)
× 7.0 cm) and dried. A cinnamic acid solution mixed with a binder inside the box (coating solution: cinnamic acid 0.5%, water-soluble cellulose 2.0%, ascorbic acid 1.0%, ethanol 30%, water 66.5%, coating Liquid: 1% of cinnamic acid and 1% of chitosan (“Daichitosan, VL type” manufactured by Dainichi Seika Kogyo Co., Ltd.) are dissolved in water by heating, then cooled to room temperature, and the resulting precipitate is filtered and applied. And dried naturally to obtain a cinnamic acid-coated box. Broccoli (20 g) was put into the cinnamate coated box, and the mouth of the box was closed with paper tape. After leaving this in a dark room at 25 ° C. for 2 days, the chlorophyll content in the broccoli was measured and compared with the chlorophyll content (control) in the broccoli placed in a box not coated with the cinnamic acid solution. Table 8 shows the results.
【００３９】 この結果から明らかなように、ケイヒ酸コート箱中にブ
ロッコリーを保存すると、クロロフィルの劣化を十分に
抑制でき、緑色を十分に保持できる。[0039] As is clear from the results, when broccoli is stored in the cinnamic acid-coated box, deterioration of chlorophyll can be sufficiently suppressed, and green color can be sufficiently maintained.
【００４０】実施例９ １５０ｍｌの紙コップ（口径７．０ｃｍ、長さ８．０ｃ
ｍ）の内側をバインダーを混入させたケイヒ酸溶液（ケ
イヒ酸２．０％、水溶性セルロース２．０％、エタノー
ル５０％、水４６．０％）にて塗布し、自然乾燥させ、
ケイヒ酸コート紙コップとした。このケイヒ酸コート紙
コップにブロッコリー（２０ｇ）を入れ、紙コップの口
を食品包装用フイルム（旭化成工業株式会社製「サラン
ラップ」）にて覆い、輪ゴムで固定した。これを暗室中
に２５℃にて放置し、経時的にブロッコリー中のクロロ
フィル含量を測定した。尚、比較のためケイヒ酸液を塗
布しない紙コップの中に入れたブロッコリー中のクロロ
フィル含量をコントロールとして求めた。この結果を表
９に示す。Example 9 150 ml paper cup (7.0 cm in diameter, 8.0 c in length)
m) is coated with a cinnamic acid solution mixed with a binder (cinnamic acid 2.0%, water-soluble cellulose 2.0%, ethanol 50%, water 46.0%) and air-dried,
Cinnamic acid coated paper cups were used. Broccoli (20 g) was put into the cinnamic acid-coated paper cup, and the mouth of the paper cup was covered with a food packaging film ("Saran Wrap" manufactured by Asahi Kasei Kogyo Co., Ltd.) and fixed with a rubber band. This was left in a dark room at 25 ° C., and the chlorophyll content in broccoli was measured over time. For comparison, the chlorophyll content in broccoli placed in a paper cup to which the cinnamic acid solution was not applied was determined as a control. Table 9 shows the results.
【００４１】 この結果から明らかなように、ケイヒ酸コート紙コップ
中にブロッコリーを保存すると、クロロフィルの劣化を
十分に抑制でき、緑色を十分に保持できる。[0041] As is clear from the results, when broccoli is stored in the cinnamic acid-coated paper cup, deterioration of chlorophyll can be sufficiently suppressed, and green color can be sufficiently maintained.
【００４２】実施例１０ 上質紙（Ａ４）にバインダーを混入させたケイヒ酸溶液
（塗布液：ケイヒ酸０．５％、水溶性セルロース２．
０％、アスコルビン酸１．０％、エタノール３０％、水
６６．５％、塗布液：ケイヒ酸１％及びキトサン（大
日精化工業株式会社製、「ダイキトサン、ＶＬタイ
プ」）１％を加熱して水に溶解させた後、室温まで冷却
し、生じた沈殿を濾別して塗布液とした。）を塗布し、
自然乾燥させ、ケイヒ酸コート紙とした。このケイヒ酸
コート紙を用いて、塗布面を内側にしてバナナ１本を包
み込み、これを、更に食品包装用フイルム（旭化成工業
株式会社製「サランラップ」）にて包装した。これを暗
室中に２５℃にて４日間放置した後、包みを開いてバナ
ナの状況を観察した。この結果をケイヒ酸液を塗布しな
い上質紙に包んだコントロールのバナナの状況と比較し
た。この結果を表１０に示す。Example 10 A cinnamic acid solution in which a binder was mixed into high-quality paper (A4) (coating solution: cinnamic acid 0.5%, water-soluble cellulose 2.
0%, ascorbic acid 1.0%, ethanol 30%, water 66.5%, coating liquid: 1% cinnamic acid and 1% chitosan (“Daikitosan, VL type”, manufactured by Dainichi Seika Kogyo Co., Ltd.) After dissolving in water, the mixture was cooled to room temperature, and the resulting precipitate was separated by filtration to obtain a coating solution. )
It was air-dried to obtain cinnamic acid coated paper. Using this cinnamic acid-coated paper, one banana was wrapped with the coated surface inside, and this was further packaged with a food packaging film ("Saran Wrap" manufactured by Asahi Kasei Kogyo Co., Ltd.). After leaving this in a dark room at 25 ° C. for 4 days, the package was opened and the condition of the banana was observed. The results were compared with the control banana situation wrapped in high quality paper not coated with the cinnamic acid solution. Table 10 shows the results.
【００４３】 この結果から明らかなように、バナナをケイヒ酸コート
紙で包むと、バナナの劣化を十分に抑制することができ
る。[0043] As is clear from the results, when the banana is wrapped with the cinnamic acid coated paper, the degradation of the banana can be sufficiently suppressed.
【００４４】[0044]
【発明の効果】本発明によれば、野菜・果実等の生鮮食
品からのエチレンの発生を十分に抑制し、ひいては野菜
・果実等の生鮮食品の存在雰囲気のエチレン濃度を低減
させ、更にはクロロフィルの減少を抑止し、緑色保持効
果をも有する優れた鮮度保持剤を提供することができ
る。According to the present invention, the generation of ethylene from fresh foods such as vegetables and fruits is sufficiently suppressed, and the ethylene concentration in the atmosphere where fresh foods such as vegetables and fruits are present is reduced. The present invention can provide an excellent freshness-preserving agent which suppresses the decrease in water content and also has a green-retaining effect.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23B 7/153 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. 7 , DB name) A23B 7/153
Claims (3)
フェルラ酸、シナピン酸、コニフェリールアルコール、
シナピルアルコール、ｐ−クマリルアルコール及びフェ
ニルアラニンから選択される少なくとも１種の溶液又は
分散液に界面活性剤が添加されてなることを特徴とする
植物性生鮮食料品の鮮度保持剤。1. Cinnamic acid , p-coumaric acid, caffeic acid,
Ferulic acid, sinapinic acid, coniferyl alcohol,
Sinapyr alcohol, p-coumaryl alcohol and
Wherein the surfactant is being added to at least one of the solution or dispersion is selected from Niruaranin
Freshness preservative for vegetable fresh foods.
載の植物性生鮮食料品の鮮度保持剤。2. A further in freshness keeping agent of vegetable perishable foodstuffs according to claim 1 containing polyamine.
分散液或いは請求項１又は２に記載の鮮度保持剤にバイ
ンダーを含有させたことを特徴とする植物性生鮮食料品
の鮮度保持用塗料。3. A solution of said at least one substance or
A freshness preserving paint for a vegetable fresh food product, characterized in that a binder is contained in the dispersion or the freshness preserving agent according to claim 1 or 2 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29990096A JP3096249B2 (en) | 1996-10-25 | 1996-10-25 | Freshness preservative and freshness preservation paint for vegetable fresh foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29990096A JP3096249B2 (en) | 1996-10-25 | 1996-10-25 | Freshness preservative and freshness preservation paint for vegetable fresh foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10117679A JPH10117679A (en) | 1998-05-12 |
| JP3096249B2 true JP3096249B2 (en) | 2000-10-10 |
Family
ID=17878298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29990096A Expired - Fee Related JP3096249B2 (en) | 1996-10-25 | 1996-10-25 | Freshness preservative and freshness preservation paint for vegetable fresh foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3096249B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4791982B2 (en) * | 2007-02-20 | 2011-10-12 | 大日精化工業株式会社 | Fruit freshness-preserving agent and freshness-preserving method |
| KR101274753B1 (en) * | 2011-01-05 | 2013-06-14 | 한국식품연구원 | A method of improving melon's quality through liquid praffin coating |
| KR101274743B1 (en) * | 2011-04-29 | 2013-06-17 | 한국식품연구원 | A method of pretreatment for improving melon's storage |
| CN103947746B (en) * | 2014-04-29 | 2016-01-13 | 中国科学院植物研究所 | A kind of method of grape fresh-keeping |
-
1996
- 1996-10-25 JP JP29990096A patent/JP3096249B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10117679A (en) | 1998-05-12 |
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