JPH01309639A - Method for treating perishable vegetables and fruits - Google Patents
Method for treating perishable vegetables and fruitsInfo
- Publication number
- JPH01309639A JPH01309639A JP1014630A JP1463089A JPH01309639A JP H01309639 A JPH01309639 A JP H01309639A JP 1014630 A JP1014630 A JP 1014630A JP 1463089 A JP1463089 A JP 1463089A JP H01309639 A JPH01309639 A JP H01309639A
- Authority
- JP
- Japan
- Prior art keywords
- nonionic surfactant
- vegetables
- fresh fruits
- water
- fruits
- 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.)
- Pending
Links
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Storage Of Harvested Produce (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
この発明は生産農家、流通管理業界、消費者のいずれの
段階でも利用出来る生鮮青果物の品質保持または改良の
ための処理方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a processing method for maintaining or improving the quality of fresh fruits and vegetables, which can be used at any stage of production, distribution management industry, and consumers.
従来の技術
生鮮青果物の品質を保持する方法を研究の流れからみる
と二つに大別される。Conventional techniques Methods for preserving the quality of fresh fruits and vegetables can be roughly divided into two types from the perspective of research flow.
一つは生鮮青果物の外囲環境を人為的に調節することに
より、生体内の諸変化を最小限に止めようとするもので
、他の一つは生体機能を化学物質によって直接制御して
その品質を保持しようとするものである。One is to artificially adjust the surrounding environment of fresh fruits and vegetables to minimize changes in the body, and the other is to directly control biological functions with chemicals. The aim is to maintain quality.
前者における最も基本的な方法は生鮮青果物を低温下に
おくことである。事実現在では、収穫後の青果物を産地
で予め冷やしたあと、低温下で輸送されることが多い。The most basic method for the former is to keep fresh fruits and vegetables at low temperatures. In fact, today, fruits and vegetables after harvest are often pre-chilled at the place of production and then transported at low temperatures.
しかし、このような対策を講じても、夏の高温時等には
品質の劣化が著しく、卸売市場到着時点において廃棄処
分に付されるものもある。さらに卸売市場以降の流通段
階の多くは常温下にあり、この間に産地で冷やした効果
が徐々に薄れ、青果物の持つ本来の味が失われることが
多い。However, even if such measures are taken, the quality deteriorates significantly during high temperatures in summer, and some products are discarded upon arrival at the wholesale market. Furthermore, most of the distribution stages after the wholesale market are at room temperature, and during this time the effect of cooling at the place of production gradually wears off, and the original taste of fruits and vegetables is often lost.
このほかにも、プラスチックフィルムの袋に生鮮青果物
を入れ、周囲の大気を低酸素、高炭酸ガス下に保ち、生
体の呼吸を抑えて品質の劣化を防ぐことも行われている
。In addition, fresh fruits and vegetables are placed in plastic film bags to keep the surrounding atmosphere low in oxygen and high in carbon dioxide, suppressing the respiration of living organisms and preventing quality deterioration.
しかしこの方法では、とくに常温流通段階において、酸
欠による発酵や高濃度炭酸ガスによる炭酸ガス障害を引
き起こすことがある。However, this method may cause fermentation due to lack of oxygen or carbon dioxide gas disturbance due to high concentration of carbon dioxide, especially in the room temperature distribution stage.
また最近、エチレンが品質の劣化を誘起する物質として
問題となり、プラスチックフィルム等に入った生鮮青果
物周囲のエチレンガスを除去するため種々の方法が開発
されている。しかし、周囲のエチレンを除去することに
よって品質が保持される青果物の種類は限られており、
一般的ではない。Recently, ethylene has become a problem as a substance that causes quality deterioration, and various methods have been developed to remove ethylene gas from the surroundings of fresh fruits and vegetables encased in plastic films. However, there are only a limited number of fruits and vegetables whose quality can be maintained by removing surrounding ethylene.
Not common.
一方後者の化学物質を利用して品質を保持しようとする
試みは、１９６０年以降、米国を中心になされており、
サイトカイニン類が野菜の緑色保持に効果があり、その
理由はこのホルモンの老化抑制作用によるといわれてき
た。On the other hand, attempts to maintain quality using the latter chemical substances have been made mainly in the United States since 1960.
Cytokinins are effective in preserving the green color of vegetables, and the reason for this has been said to be the anti-aging effect of this hormone.
しかし本発明者の実験によれば、処理後数日にして葉の
緑色の濃い部分と黄化した部分がまだら状に発生し、外
観的にみる限り実用性はない。However, according to experiments conducted by the present inventors, dark green areas and yellowing areas appear in spots on the leaves several days after the treatment, and as far as the appearance is concerned, this method is not practical.
発明が解決しようとする課題
以上に示すように、現段階における生鮮青果物の品質保
持技術には種々の欠点がある。とはいえ生鮮青果物の外
囲環境を調節して品質を保つには限界があり、今後は収
穫後の生体機能を化学物質により直接抑制して品質を保
つ方法を確立することが問題と考えられた。Problems to be Solved by the Invention As shown above, the current technology for maintaining the quality of fresh fruits and vegetables has various drawbacks. However, there are limits to maintaining quality by controlling the surrounding environment of fresh fruit and vegetables, and the future challenge is to establish a method to maintain quality by directly suppressing biological functions after harvest with chemicals. Ta.
課題を解決するための手段
本発明は側鎖を有することもある飽和または不飽和の脂
肪族炭化水素基を疎水基として有する非イオン界面活性
剤を主成分とする水溶性非イオン界面活性剤組成物水溶
液に収穫前または後の生鮮青果物を接触させることを特
徴とする生鮮青果物の処理方法に関する。Means for Solving the Problems The present invention provides a water-soluble nonionic surfactant composition whose main component is a nonionic surfactant having a saturated or unsaturated aliphatic hydrocarbon group, which may have a side chain, as a hydrophobic group. The present invention relates to a method for treating fresh fruits and vegetables, which comprises bringing the fruits and vegetables into contact with an aqueous solution before or after harvesting.
本発明において、生鮮青果物の処理方法とは、生鮮青果
物の収穫時の品質をできるだけ長期にわたって保持する
品質保持方法と、さらにその品質をより好ましい方向に
向ける品質改良方法とを含む。In the present invention, the method for processing fresh fruits and vegetables includes a quality maintenance method that maintains the quality of fresh fruits and vegetables at the time of harvest for as long as possible, and a quality improvement method that improves the quality in a more favorable direction.
収穫後の品質の変化は生鮮青果物の種類、によって異な
っており、例えば
イ）「アスパラガス」や「たけのこ」のような若い芽を
可食する類は上部のたんばく質が分解し、糖が消失する
とともに、基部の繊維組織が充実して硬くなる。Changes in quality after harvest differ depending on the type of fresh fruits and vegetables. For example, a) In the case of edible young shoots such as "asparagus" and "bamboo shoots," the protein in the upper part decomposes and sugars are released. As it disappears, the fibrous tissue at the base becomes fuller and harder.
口）「こまつな」、「レタス」、「ブロッコリー」、「
パセリ」のような葉を可食する類は外側の葉の成分が消
失して黄化するとともに、内部の中心茎が伸長する。Mouth) ``komatsuna'', ``lettuce'', ``broccoli'', ``
For plants with edible leaves, such as "parsley," the outer leaf components disappear and turn yellow, and the inner central stem elongates.
ハ）「さやいんげん」や「きゅうり」のような若い生殖
器官を可食する類は全体の成分が消失するとともに一部
の種子のみが発育する。c) In plants such as green beans and cucumbers whose young reproductive organs are edible, the entire component disappears and only some of the seeds develop.
二） しいたけ等のきのこ類に観察される糖類の消費、
ホ）にんじん、じゃがいも等にみられる収穫後の発芽数
および発芽長の増加、
へ）えだまめ等豆類の味の低下にみられる成分変化、
ト） りんご等の果実にみられる硬度の低下等がある。2) Consumption of sugars observed in mushrooms such as shiitake; e) Increased number and length of post-harvest germination observed in carrots, potatoes, etc.; f) Changes in composition observed in reduced taste of legumes such as edamame. g) There is a decrease in hardness, etc. seen in fruits such as apples.
これらの変化は収穫後の青果物はたんなる老化の過程を
辿るのではない、すでに畑にある時に活性化された遺伝
子群の指令が生きており、収漢により養分の補給が絶た
れても、この指令を達成するために体内のあらゆる成分
が動員されることを示している。These changes are due to the fact that the fruits and vegetables after harvest do not simply undergo a process of aging; the instructions of the gene group that was activated when they were in the field are still alive, and even if the supply of nutrients is cut off by harvesting, this This shows that every component in the body is mobilized to accomplish the command.
生鮮青果物の品質を保持することは、この動員される成
分の消耗を抑えることにあり、そのため２には活性化さ
れた遺伝子群の指令を阻止することが肝要と考えられる
。Maintaining the quality of fresh fruits and vegetables lies in suppressing the depletion of these mobilized components, and therefore, in step 2, it is considered essential to block the instructions of the activated gene group.
以上の観点から、本発明者は活性化遺伝子から生成され
るｍ−ＲＮＡＳｍ−ＲＮＡの指令を基に酵素を生成する
場所リボゾーム、生成された酵素等に、水素結合でもっ
て絡みつき、これらの立体構造を変えて反応の進行を妨
害することができれば生鮮青果物の品質の保持が可能な
筈である。また品質の改良の事例としてはしぶ柿の脱法
促進効果等が例示される。この場合も、ポリオール同志
の水素結合によってタンニンが不溶化する筈である。From the above points of view, the present inventor discovered that m-RNAs generated from activated genes are entangled with ribosomes, where enzymes are produced based on the instructions of m-RNA, and the enzymes produced, through hydrogen bonds, and their three-dimensional structure. It should be possible to maintain the quality of fresh fruits and vegetables if the progress of the reaction can be hindered by changing the Furthermore, an example of quality improvement is the effect of Shibu persimmons on promoting removal of the method. In this case as well, tannins should become insolubilized due to hydrogen bonds between polyols.
本発明においてはこの様な妨害作用を有する物質として
高い浸透性と水素結合能を有する水溶性の非イオン界面
活性剤組成物、就中、エステル型非イオン界面活性剤を
用いる。In the present invention, a water-soluble nonionic surfactant composition having high permeability and hydrogen bonding ability, particularly an ester type nonionic surfactant, is used as a substance having such an interfering effect.
本発明に有用な水溶性非イオン界面活性剤組成物は主成
分として脂肪族炭化水素基を疎水基とする非イオン界面
活性剤を用いる。この非イオン界面活性剤自体は水溶性
（例えばＨＬＢ ｌ ２以上）でも水に分散もしくは難
溶性であってもよい（例えばＨＬＢ４〜１２）が、その
場合は他の非イオン界面活性剤を配合して水溶性非イオ
ン界面活性剤組成物全体として水溶性となるように、調
整するのが好ましい。組成物全体としてのＨＬＢは好ま
しくけ１３以上、より好ましくは１５以上である。The water-soluble nonionic surfactant composition useful in the present invention uses a nonionic surfactant having an aliphatic hydrocarbon group as a hydrophobic group as a main component. This nonionic surfactant itself may be water-soluble (for example, HLB l 2 or higher) or dispersible or poorly soluble in water (for example, HLB 4 to 12), but in that case, other nonionic surfactants may be blended. It is preferable to adjust the water-soluble nonionic surfactant composition so that the entire water-soluble nonionic surfactant composition is water-soluble. The HLB of the composition as a whole is preferably 13 or more, more preferably 15 or more.
本発明に用い得る非イオン界面活ｆｔＥ剤は、エーテル
型であってもエステル型であってもよく、あるいはサポ
ニン等の天然の非イオン界面活性剤であってもよい。好
ましくは側鎖を有することもある飽和または不飽和の脂
肪族カルボン酸と多価アルコールとのエステルでアル。The nonionic surfactant ftE agent that can be used in the present invention may be of the ether type or ester type, or may be a natural nonionic surfactant such as saponin. Preferably an ester of a saturated or unsaturated aliphatic carboxylic acid and a polyhydric alcohol, which may have side chains.
脂肪族カルボン酸としてはカプリル酸、カプリン酸、ラ
ウリン酸、ミリスチン酸、バルミチン酸、ステアリン酸
、アラキン酸、ベヘン酸、リクリセリン酸、ラウロレイ
ン酸、パルミトレイン酸、オレイン酸、エライジン酸、
リノール酸、リルン″島
酸、２−メチルウンデカン酸、２−メチルへブタデカン
酸等が例示される。Aliphatic carboxylic acids include caprylic acid, capric acid, lauric acid, myristic acid, valmitic acid, stearic acid, arachic acid, behenic acid, licryceric acid, lauroleic acid, palmitoleic acid, oleic acid, elaidic acid,
Examples include linoleic acid, linoleic acid, 2-methylundecanoic acid, and 2-methylhebutadecanoic acid.
多価アルコールとしては、グリセリン、ポリグリセリン
、ペンタエリスリトール、蔗糖、ソルビトール、アルキ
レングリコール、ポリアルキレングリコール（例えばポ
リエチレングリコール、ホリブロビレングリコール、エ
チレンオキシド／プロピレンオキシドブロックまたはラ
ンダム共重合体）等が例示される。また、グリセリン、
ポリグリセリン、ペンタエリスリトール、蔗糖、ソルビ
トール等にアルキレンオキシドを付加させたものであっ
てもよい。Examples of polyhydric alcohols include glycerin, polyglycerin, pentaerythritol, sucrose, sorbitol, alkylene glycol, polyalkylene glycol (for example, polyethylene glycol, hollybrobylene glycol, ethylene oxide/propylene oxide block or random copolymer), and the like. . Also, glycerin,
Polyglycerin, pentaerythritol, sucrose, sorbitol, etc. may be added with alkylene oxide.
脂肪族カルボン酸と多価アルコールのエステルは、多価
アルコール１分子当り、１個の脂肪族カルボン酸がエス
テル化したものが好適であるが、複数個のカルボン酸が
エステル化されていてもよく、この場合エステルは通常
水に難溶性となるため水溶性の高い他のエステルと配合
して用いるのが好ましい。The ester of aliphatic carboxylic acid and polyhydric alcohol is preferably one in which one aliphatic carboxylic acid is esterified per molecule of polyhydric alcohol, but multiple carboxylic acids may be esterified. In this case, since the ester is usually poorly soluble in water, it is preferable to use it in combination with another highly water-soluble ester.
エステル型非イオン界面活性剤の具体例は、ポリグリセ
リン脂肪酸エステノ呟グリセリンモノ脂肪酸エステル、
蔗糖脂肪酸エステル、ペンタエリスリトールモノ脂肪酸
エステル、ソルビタン脂肪酸エステル、ＰＥＧ（ポリエ
チレングリコール：例えば分子量２００〜２０００）脂
肪酸エステル、ＰＥＧ／ＰＰＧ（エチレンオキシド／プ
ロピレンオキシド共重合体、例えば分子、！４００〜４
０００）脂肪酸エステル、ポリオキシェチレンソルビタ
ン脂肪酸エステル、ポリオキシエチレングリセリン脂肪
酸エステル等が例示される。特に好ましくは、ポリグリ
セリン脂肪酸エステル、グリセリンモノ脂肪酸エステル
、蔗糖脂肪酸エステル、ペンタエリスリトール脂肪酸エ
ステル等である。ソルビタン脂肪酸エステルも好ましい
が高級脂肪酸とのエステルは水に難溶性であるので、他
の非イオン界面活性剤と併用して水溶性にして用いると
よい。Specific examples of ester-type nonionic surfactants include polyglycerin fatty acid ester, glycerin monofatty acid ester,
Sucrose fatty acid ester, pentaerythritol monofatty acid ester, sorbitan fatty acid ester, PEG (polyethylene glycol: e.g. molecular weight 200-2000) fatty acid ester, PEG/PPG (ethylene oxide/propylene oxide copolymer, e.g. molecule, !400-4)
000) fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, etc. Particularly preferred are polyglycerin fatty acid ester, glycerin monofatty acid ester, sucrose fatty acid ester, pentaerythritol fatty acid ester, and the like. Sorbitan fatty acid esters are also preferred, but esters with higher fatty acids are poorly soluble in water, so they may be used in combination with other nonionic surfactants to make them water-soluble.
上述のごときエステル型非イオン界面活性剤は、単独で
用いてもよく２種以上配合して用いてもよい。The above-mentioned ester type nonionic surfactants may be used alone or in combination of two or more.
脂肪族炭化水素基を疎水性基とする他の好ましい非イオ
ン界面活性剤はエーテル型非イオン界面活性剤である。Another preferred nonionic surfactant having an aliphatic hydrocarbon group as a hydrophobic group is an ether type nonionic surfactant.
エーテル型非イオン界面活性剤の典型的な例は、側鎖を
有することもある飽和または不飽和高級アルコールのア
ルキレンオキシド付加物である。高級アルコールの炭素
数は、８〜２２程度、特に１２〜１８が好ましく、アル
キレンオキシドとしてはエチレンオキシドまたはエチレ
ンオキシドとプロピレンオキシドである。Typical examples of ether type nonionic surfactants are alkylene oxide adducts of saturated or unsaturated higher alcohols which may have side chains. The higher alcohol preferably has about 8 to 22 carbon atoms, particularly preferably 12 to 18 carbon atoms, and the alkylene oxide is ethylene oxide or ethylene oxide and propylene oxide.
エチレンオキシドは、高級アルコールの炭素数にもよる
が約１０モル以上、エチレンオキシド／プロピレンオキ
シド共重合鎖では、共重合鎖部分の分子量が１０００以
上のものが好ましい。いずれの場合もＨＬＢが１２以上
、好ましくは１５以上となるのが好ましい。エステル型
と併用し、併用時のＨＬＢが１２以上、より好ましくは
１５以上に調節してもよい。Ethylene oxide preferably has a molecular weight of about 10 moles or more, depending on the number of carbon atoms in the higher alcohol, and in the case of an ethylene oxide/propylene oxide copolymer chain, the molecular weight of the copolymer chain portion is preferably 1000 or more. In either case, the HLB is preferably 12 or more, preferably 15 or more. It may be used in combination with an ester type, and the HLB when used in combination may be adjusted to 12 or more, more preferably 15 or more.
上記エステルをまたはエーテル型非イオン界面活性剤に
加えて芳香族基を有する非イオン界面活性剤、例えばポ
リオキシエチレンアルキルアリールエーテル等を配合し
てもよく、あるいはエチレンオキシド／プロピレンオキ
シド共重合体（いわゆるプルロニック型非イオン界面活
性剤）を配合してもよい。In addition to the above ester or ether type nonionic surfactant, a nonionic surfactant having an aromatic group, such as polyoxyethylene alkylaryl ether, may also be blended, or an ethylene oxide/propylene oxide copolymer (so-called Pluronic type nonionic surfactants) may also be blended.
天然の非イオン界面活性剤の例としては、キラヤサポニ
ン等がある。一般にはエステル型非イオン界面活性剤を
用いるのが特に好ましい。Examples of natural nonionic surfactants include Quillaja saponin and the like. In general, it is particularly preferred to use ester type nonionic surfactants.
本発明水溶性非イオン界面活性剤組成物は更に他の成分
、例えば、モノサッカライド、オリゴサツカライド、ポ
リサッカライド等のサツカライドを併用してもよい。特
に好ましいサツカライドとしては、ラフィノース、スタ
キオース、ポリデキストロース等である。また他の添加
剤、例えばジベレリン、多価アルコール等を配合しても
よい。The water-soluble nonionic surfactant composition of the present invention may further contain other components such as saccharides such as monosaccharides, oligosaccharides, and polysaccharides. Particularly preferred saccharides include raffinose, stachyose, polydextrose, and the like. Other additives such as gibberellins, polyhydric alcohols, etc. may also be added.
これら他の添加成分は添加物の種類によって異なるが全
組成物当り、オリゴサツカライドで１〜１０重量％；
ジベレリンで１００〜１１０００ｐｐである。These other additive components vary depending on the type of additive, but based on the total composition, 1 to 10% by weight of oligosaccharide;
It is 100 to 11000 pp for gibberellin.
また水溶液粘度を調整するため、水溶性糊料、例えばカ
ルボキシメチルセルロース、メチルセルロース、ヒドロ
キシエチルセルロース、ヒドロキシエチルプロピルセル
ロース等を併用してもよい。Further, in order to adjust the viscosity of the aqueous solution, a water-soluble thickener such as carboxymethylcellulose, methylcellulose, hydroxyethylcellulose, hydroxyethylpropylcellulose, etc. may be used in combination.
さらに必要なら防黴剤や防腐剤等を併用してもよい。Furthermore, if necessary, antifungal agents, preservatives, etc. may be used in combination.
本発明水溶性非イオン界面活性剤組成物は水に溶解し、
それを生鮮青果物に散布、浸漬等の常套の手段により付
与するが、好ましくは十分処理液が植物体内に吸収され
るよう浸漬するのが好ましい。The water-soluble nonionic surfactant composition of the present invention dissolves in water,
It is applied to fresh fruits and vegetables by conventional means such as spraying or dipping, but it is preferable to soak the treatment solution so that it is sufficiently absorbed into the plants.
処理は、常温で約１０分〜１日、より好ましくは３０分
〜２時間行なうが、最適条件は生鮮青果物の種類によっ
て異なる。The treatment is carried out at room temperature for about 10 minutes to 1 day, preferably for 30 minutes to 2 hours, but optimal conditions vary depending on the type of fresh fruits and vegetables.
処理水溶液の濃度は好ましくはミセル限界濃度以上、よ
り好ましくは０．１−１０重量％、特に好ましくは１〜
５重量％である。この濃度も生鮮青果物の種類によって
最適の条件を選択すればよい。The concentration of the treated aqueous solution is preferably higher than the micelle limit concentration, more preferably 0.1-10% by weight, particularly preferably 1-10% by weight.
It is 5% by weight. The optimum concentration may be selected depending on the type of fresh fruits and vegetables.
本発明による生鮮青果物の処理は生鮮青果物収穫前に行
なっても後行なってもよい。好ましくは、収穫前２日以
内に処理するか、あるいは収穫後１週間以内に処理する
。The processing of fresh fruits and vegetables according to the present invention may be carried out before or after harvesting the fresh fruits and vegetables. Preferably, the treatment is performed within two days before harvest, or within one week after harvest.
作用
生体における前記界面活性剤の作用点については現在研
究中であるが、実施例６の「シイタケ」実施例７の「ア
スパラガス」、実施例８の「パセリ」、実施例９の「カ
ブラの葉」、実施例１０の「レタス」、実施例１１の「
ニンジン」、実施例１２の「ジャガイモ」、実施例１３
の「エダマメ」、実施例１４の「すンゴ」にみもれるよ
うに、その品質保持効果は広く青果物全般におよんでい
ることがら、比較的基本的な代謝機能に関係していると
考えられる。またその効果を示す濃度はミセル臨界濃度
以上であることから、界面活性剤の可溶化能に関係があ
るように考えられる。The site of action of the surfactant in the active organism is currently under study, but it has been found that "Shiitake mushroom" in Example 6, "Asparagus" in Example 7, "Parsley" in Example 8, and "Turnip cucumber" in Example 9. "Lettuce" in Example 10, "Lettuce" in Example 11
"Carrot", Example 12 "Potato", Example 13
As seen in "Edamame" in Example 14 and "Sungo" in Example 14, its quality preservation effect is widespread across all fruits and vegetables, and is thought to be related to relatively basic metabolic functions. . Furthermore, since the concentration exhibiting this effect is above the micelle critical concentration, it is thought to be related to the solubilizing ability of the surfactant.
一方ジベレリンの相乗効果は実施例１５の「ブロッコリ
ー」においてみられるように、ジベレリンが生体の呼吸
作用を阻害することに基づくようである。On the other hand, the synergistic effect of gibberellin seems to be based on the fact that gibberellin inhibits the respiratory action of the living body, as seen in "broccoli" in Example 15.
本発明を実施するにあたって、その施用方法は溶液を青
果物に散布しても、溶液に青果物を浸漬してもよい。た
だし長時間の浸漬は青果物によっては薬害を生ずる恐れ
があり注意を要する。In carrying out the present invention, the application method may be by spraying the solution on fruits and vegetables or by dipping the fruits and vegetables in the solution. However, long-term soaking may cause chemical damage to some fruits and vegetables, so care must be taken.
以下、実施例をあげて本発明を説明する。The present invention will be explained below with reference to Examples.
実施例１
市場から購入した「ブロッコリー」（品種 深海）の切
口を下記薬剤の１％水溶液に常温下で２０時間浸漬した
。対照には水浸漬区を設けた。Example 1 A cut section of "broccoli" (variety: Shinkai) purchased from the market was immersed in a 1% aqueous solution of the following chemical at room temperature for 20 hours. A water immersion area was provided as a control.
使用薬剤
（１）プロピレングリコール
（２）ソルビトール
（３） ソルビタンラウレート
（４）ポリグリセリンラウレート
（脂肪酸／ポリグリセリンモル比１．１５）（５）ポリ
グリセリンオレエート
（ポリグリセリンの付加モル数は１０）ついで収穫箱に
移し、箱全体を有孔ポリエチレン袋で包み、２０℃室に
４日間保った後、つぼみのクロロフィル含量を測定した
。Drugs used (1) Propylene glycol (2) Sorbitol (3) Sorbitan laurate (4) Polyglycerin laurate (fatty acid/polyglycerin molar ratio 1.15) (5) Polyglycerin oleate (the number of moles of polyglycerin added is 10) The buds were then transferred to a harvest box, the entire box was wrapped in a perforated polyethylene bag, and the buds were kept in a room at 20°C for 4 days, after which the chlorophyll content of the buds was measured.
クロロフィルの測定はつぼみ５ｇをアセトンで抽出し、
抽出液の吸光度から計算で求めた。なおｌ処理区には３
個体を使い、その平均値をもって表に示した。To measure chlorophyll, extract 5g of buds with acetone,
It was calculated from the absorbance of the extract. In addition, there are 3 in the treatment area.
Individuals were used and the average values are shown in the table.
結果は第１表のとおりである。親木基、疎水基が最も少
ないプロピレングリコールでも対照よりクロロフィル含
量がやや多く、より親木基の多いソルビトールはさらに
多いクロロフィル含量を示した。このソルビトールにラ
ウリン酸が付くと、より良い緑色保持効果があり、ポリ
グリセリンラウレートでは最も良い緑色保持効果を示し
た。The results are shown in Table 1. Even propylene glycol, which has the least amount of parent wood groups and hydrophobic groups, had a slightly higher chlorophyll content than the control, and sorbitol, which has more parent wood groups, had an even higher chlorophyll content. When lauric acid was attached to this sorbitol, it had a better green retaining effect, and polyglycerol laurate showed the best green retaining effect.
第１表 種々の薬剤が「ブロッコリー」のクロロフィル
含量におよぼす影響
＊新鮮重１００ｇ当たりｍｇ
実施例２
種々の界面活性剤が「ブロッコリー」（品種 グリエー
ル）の緑色保持能におよぼす影響をみるために、下記の
界面活性剤の１％溶液を用い、実施例１と同様に処理し
、２０°Ｃ３日後のクロロフィル含量を測定した。Table 1 Effects of various agents on the chlorophyll content of ``broccoli'' * mg per 100 g of fresh weight Example 2 To examine the effects of various surfactants on the green retaining ability of ``broccoli'' (cultivar Glière), A 1% solution of the following surfactant was used and treated in the same manner as in Example 1, and the chlorophyll content was measured after 3 days at 20°C.
使用した界面活性剤。Surfactant used.
（１）ポリオキシエチレン（ｎ”２０）ソルビタンラウ
レート
（２）ポリオキシエチレン（ｎ−２０）ソルビタンステ
アレート
（３）ポリオキシエチレン（全量の８０％）ポリプロピ
レングリコール重合体
（分子１１８００）
（４）ポリオキシエチレン（ｎ−１１）セチルエーテル
（５）ポリオキシエチレン（ｎ−５）
二級アルキルエーテル
（６）ポリオキシエチレン（ｒ＋＝９）二級アルキルエ
ーテル
（７）ポリオキシエチレン（ｎ−１０）ノニルフェノー
ルエーテル
（８）ポリオキシエチレン（ｎ ＝ ４０）ノニルフェ
ノールエーテル
（９） アルキルエーテル硫酸エステル塩（ｔｏ）
’；オクチルスルホコハク酸塩（１１） 塩化ステ
アリルベンジルジメチルアンモニウム
（１２）アルキルイミダシリン系両性界面活性剤（ｎは
エチレンオキサイド付加モル数）なお対照には水浸漬区
と無浸漬区を設けた。(1) Polyoxyethylene (n”20) Sorbitan laurate (2) Polyoxyethylene (n-20) Sorbitan stearate (3) Polyoxyethylene (80% of total amount) Polypropylene glycol polymer (molecules 11800) (4 ) Polyoxyethylene (n-11) Cetyl ether (5) Polyoxyethylene (n-5) Secondary alkyl ether (6) Polyoxyethylene (r+=9) Secondary alkyl ether (7) Polyoxyethylene (n- 10) Nonylphenol ether (8) Polyoxyethylene (n = 40) Nonylphenol ether (9) Alkyl ether sulfate salt (to)
': Octyl sulfosuccinate (11) Stearylbenzyldimethylammonium chloride (12) Alkylimidacillin amphoteric surfactant (n is the number of moles of ethylene oxide added) A water immersion area and a non-immersion area were provided as controls.
結果は第２表のとおりである。このなかでイオン系の界
面活性剤は全て茎の形成層付近が褐変し緑色保持効果も
みられなかった。The results are shown in Table 2. Among these, all ionic surfactants caused browning in the vicinity of the cambium of the stem, and no effect on maintaining green color was observed.
非イオン系界面活性剤でも緑色保持効果が認められたの
はポリオキシエチレンポリプロピレングリコールとポリ
オキシエチレンソルビタンラウレートのみで他の界面活
性剤には効果が認められなかった。Among nonionic surfactants, only polyoxyethylene polypropylene glycol and polyoxyethylene sorbitan laurate were found to have a green-retaining effect; no effect was observed with other surfactants.
非イオン界面活性剤の同系統間でクロロフィル含量を比
べると、ソルビタン系でＣ１２のラウレートがＣ１８の
ステアレートより含量が多く、２級アルキルエーテル、
ノニルフェノールではエチレンオキサイド付加モル数が
多いほどクロロフィル含量が多い。これらの結果はＨＬ
Ｂ価が低いと緑色保持効果が少ないことを示しているが
、ｎ＝４０のノニルフェノールはＨＬＢが１７．８と最
も高いにもかかわらず緑色保持効果が少なく、芳香族炭
化水素はＨＬＢ価が高くても不適当と思われる。Comparing the chlorophyll content between the same series of nonionic surfactants, the sorbitan series has a higher content of C12 laurate than C18 stearate, secondary alkyl ether,
In nonylphenol, the greater the number of moles of ethylene oxide added, the greater the chlorophyll content. These results are HL
The lower the B value, the less the green color retention effect, but nonylphenol with n = 40 has the highest HLB value of 17.8, but the green color retention effect is small, and aromatic hydrocarbons have a high HLB value. It seems inappropriate though.
これに対し、弱親水性の結合基を有する疎水基ポリプロ
ピレングリコールを持つプルロニック系界面活性剤が最
も良い結果を示したのは疎水基の強弱が緑色保持に関係
があるように思われ注目される。On the other hand, the Pluronic surfactant, which has a hydrophobic polypropylene glycol group with a weakly hydrophilic bonding group, showed the best results, which is noteworthy because the strength of the hydrophobic group seems to be related to the retention of green color. .
第２表 種々の界面活性剤が「ブロッコリー」のクロロ
フィル含量におよぼす影響
実施例３
脂肪酸含量の異なるショ糖脂肪酸エステル系界面活性剤
が「ブロッコリーＪの緑色保持能におよぼす影響をみる
ために、実施例１と同様にしてクロロフィル含量を測定
した。Table 2 Effects of various surfactants on the chlorophyll content of Broccoli Example 3 In order to see the effects of sucrose fatty acid ester surfactants with different fatty acid contents on the green retaining ability of Broccoli J. Chlorophyll content was measured in the same manner as in Example 1.
使用した界面活性剤はショ糖ステアリン酸エステルでエ
ステル組成が下記のものである。The surfactant used was sucrose stearate, and the ester composition was as follows.
（１） モノエステル７０％、ジエステル３０％（２
） モノエステル６０％、ジエステル４０％（３）
モノエステル５０％、ジエステル５０％なお、実施例
１で効果のあったポリグリセリンラウレート、実施例２
で効果のあったポリオキシエチレンポリプロピレングリ
コール重合体さらに水浸漬区、無浸漬区を設けて比較に
供した。(1) 70% monoester, 30% diester (2
) 60% monoester, 40% diester (3)
50% monoester, 50% diester Polyglycerin laurate, which was effective in Example 1, Example 2
A polyoxyethylene polypropylene glycol polymer was used, which was effective, and a water-immersed area and a non-immersed area were provided for comparison.
結果は第３表のとおりで、モノエステルが少なく、ジエ
ステルが多くなるほど緑色保持効果は劣るようであった
。また最もよいモノエステル７０％よりポリグリセリン
ラウレートやプルロニック系の界面活性剤の方が良い結
果を示した。The results are shown in Table 3, and it appears that the less monoester and the more diester, the poorer the green retaining effect. Furthermore, polyglycerol laurate and Pluronic surfactants showed better results than the best monoester 70%.
第３表 ショ糖脂肪酸エステルが「ブロッコリー」のク
ロロフィル含量におよぼす影響
実施例４
「ブロッコリー」（品種 深海）を用い、界面活性剤に
ジベレリンを加えることによって、緑色保持効果が高ま
るかどうかを調べた。Table 3: Effect of sucrose fatty acid ester on the chlorophyll content of ``broccoli'' Example 4 Using ``broccoli'' (variety Shinkai), it was investigated whether adding gibberellin to the surfactant would increase the green retaining effect. .
界面活性剤には実施例２で良好な結果を示したポリオキ
シエチレンポリプロピレングリコール重合体を用い、０
％、０．１％、１％の処理区を設け、さらにそれぞれの
処理区にジベレリン１１００ｐｐを加えた区を設けた。The polyoxyethylene polypropylene glycol polymer that showed good results in Example 2 was used as the surfactant, and
%, 0.1%, and 1% treatment areas, and each treatment area was further provided with 1100 pp of gibberellin.
処理方法は実施例１と同様にし、２０°Ｃ４日後のクロ
ロフィル含量を測定した。The treatment method was the same as in Example 1, and the chlorophyll content was measured after 4 days at 20°C.
なおその際無浸漬区をも設は比較に供した。At that time, a non-immersion area was also set up for comparison.
結果は第４表のとおりである。水浸漬区にジベレリンを
加えるとクロロフィル含量がやや多い。The results are shown in Table 4. When gibberellin is added to the water-soaked area, the chlorophyll content is slightly higher.
界面活性剤の濃度が高くなるとクロロフィル含量も増加
するが、それにジベレリンを加えるとさらにクロロフィ
ル含量が多く、両者の相乗効果が認められた。As the concentration of surfactant increases, the chlorophyll content increases, but when gibberellin is added to it, the chlorophyll content increases even more, indicating a synergistic effect between the two.
第４表 「ブロッコリー」の緑色保持能におよぼす界面
活性剤とジベレリンの相乗効果
＊新鮮重１００ｇ当たりｍ９
実施例５
界面活性剤とジベレリンが市販の「きゅうり」（品種
女神２号）の品質におよぼす影響を調べた。Table 4 Synergistic effect of surfactants and gibberellin on the green retaining ability of "broccoli" * m9 per 100 g of fresh weight Example 5 Surfactants and gibberellin affect commercially available "cucumbers" (
We investigated the effect on the quality of Goddess No. 2).
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設け、さらにそれぞれの処理区にジベレリンｌ Ｏ
Ｏｐｐｍを加えた区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were prepared, and each treatment zone was treated with gibberellin lO.
A ward with Oppm added was established.
市場で購入した「きゅうり」をこれらの溶液に１時間浸
漬し、ついで収穫箱に移して箱全体を有孔ポリエチレン
袋で包み、２０°Ｃ室に２週間保った後、比重と果かく
部の表面色を測定した。Cucumbers purchased at the market were soaked in these solutions for one hour, then transferred to a harvest box, wrapped in a perforated polyethylene bag, and kept in a 20°C room for two weeks. The surface color was measured.
なお、供試個体は１処理孔３本で平均値をもって表に示
した。In addition, the test specimens are shown in the table with the average value of three treated holes.
結果は第５表のとおりである。「きゅうり」は収穫後徐
々に果実先端部の種子が肥大し、基部の果肉が白色不透
明化するとともに比重が軽くなる。The results are shown in Table 5. After the cucumber is harvested, the seeds at the tip of the fruit gradually enlarge, and the pulp at the base becomes white and opaque, and its specific gravity becomes lighter.
本実験で用いた「きゅうり」は無核種のため、その変化
は少なかったがそれでも比重に差が認められ界面活性剤
の濃度が濃くなるほど、界面活性剤濃度が同じならジベ
レリン加用区はど比重が低く「きゆうり」の品質が良好
であることを示してしまた。Since the "cucumber" used in this experiment is nuclide-free, the change was small, but there was still a difference in specific gravity. It also shows that the quality of ``Kiyuuri'' is good.
同様な傾向は表面色でも認められ、界面活性剤１％のジ
ベレリン加用区で最も緑が濃かった。A similar tendency was observed in the surface color, and the greenest color was observed in the area containing 1% gibberellin as a surfactant.
第５表 界面活性剤とジベレリンが「きゅうり」の品質
におよぼす影響
実施例６
界面活性剤が市販の「しいたけ」の品質におよぼす影響
を調べた。Table 5 Effect of surfactants and gibberellin on the quality of "cucumber" Example 6 The effect of surfactants on the quality of commercially available "shiitake" was investigated.
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were provided.
市場で購入した「しいたけ」の傘部にこれらの溶液を散
布し、ついで発泡スチロールのトレイに移し塩化ビニー
ルのストレッチフィルムで包み、パンチ穴を２個あけて
２０°Ｃ室に２日保った後、糖含量を測定した。糖は傘
部の８０％アルコール抽出液をトリメチルシリル化して
ガスクロマトグラフにかけて調べた。Spray these solutions on the caps of Shiitake mushrooms purchased at the market, then transfer them to a Styrofoam tray, wrap them in vinyl chloride stretch film, punch two holes, and keep them in a 20°C room for 2 days. Sugar content was measured. Sugar was investigated by trimethylsilylating an 80% alcoholic extract of the cap and applying it to a gas chromatograph.
なお供試個体はｌ処理区５個体でその平均値でもって表
に示した。The test specimens were 5 specimens from each treatment group, and the average values are shown in the table.
結果は第６表のとおりである。水散布置はひだが褐変し
、傘も柔らかくなって商品価値を失っていた。無散布区
のひだも灰色となった。 これに対し界面活性剤処理区
はひだの色が白色で外観的に秀れていた。The results are shown in Table 6. When sprayed with water, the folds turned brown and the umbrellas became soft, losing their commercial value. The folds in the non-sprayed area also turned gray. On the other hand, the surfactant-treated area had white pleats and was excellent in appearance.
「しいたけ」の糖成分とし、ではグルコースとトレハロ
ースが検出されたが、同成分ともポリグリセリンラウレ
ート１％溶液散布区で多く、この活性剤が品質保持に効
果があることを示した。Regarding the sugar components of Shiitake mushrooms, glucose and trehalose were detected, and both of these components were found to be higher in the area sprayed with a 1% polyglycerol laurate solution, indicating that this activator is effective in maintaining quality.
第６表 界面活性剤が「しいたけ」の品質におよぼす影
響
＊新鮮型１００ｇ当たり９
＊＊新鮮重１００ｇ当たりｍ９
実施例７
界面活性剤が市販の「アスパラガス」の品質におよぼす
影響を調べた。Table 6 Effect of surfactants on the quality of "shiitake" *9 per 100g of fresh type **m9 per 100g of fresh weight Example 7 The effect of surfactants on the quality of commercially available "asparagus" was investigated.
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were provided.
市場で購入した「アスパラガス」の基部をこれらの溶液
に６時間浸漬後収穫箱に移し、箱全体を有孔ポリエチレ
ン袋で包んで２０°Ｃ室に３日間保った。The base of "asparagus" purchased at the market was immersed in these solutions for 6 hours and then transferred to a harvest box, the entire box was wrapped in a perforated polyethylene bag and kept in a 20°C room for 3 days.
ついで基部より１２ｃｍ上部の茎の切断強度をレオメー
タ−で測定し、芽の下２〜３ｃｍの部位の茎の糖含量を
測定した。なお供試個体はｌ処理区３０本を用い、切断
強度は３０本の平均値、糖含量はその内太さの揃ったも
の５本を選び、その平均値でもって表に示した。糖の測
定は実施例６と同様である。Then, the cutting strength of the stem 12 cm above the base was measured using a rheometer, and the sugar content of the stem 2 to 3 cm below the bud was measured. The test specimens used were 30 specimens from the L treatment section, and the cutting strength was the average value of the 30 specimens, and the sugar content was selected from 5 specimens of the same thickness, and the average values are shown in the table. The measurement of sugar was the same as in Example 6.
結果は第７表のとおりである。「アスパラガス」は放置
しておくと基部から硬化し、上部茎の糖が減少する。ポ
リグリセリンラウレートに浸けた区は濃度が高いほど切
断強度が小さい。糖はフラクトース、グルコース、およ
びシュークロース含量出され、いずれの糖も１％処理区
で最も高い値を示した。食味も１％処理区は歯切れが良
く、他の区に比べて最も新鮮な感じがした。The results are shown in Table 7. If "asparagus" is left untreated, it will harden from the base and the sugar content in the upper stems will decrease. The higher the concentration of polyglycerol laurate, the lower the cutting strength. Sugar content was determined by fructose, glucose, and sucrose, and all sugars showed the highest values in the 1% treated group. Regarding the taste, the food treated with 1% had a good crispness and tasted freshest compared to the other food groups.
（以下、余白）
第７表 界面活性剤が「アスパラガス」の品質におよぼ
す影響
＊ｋｇ
＊＊新鮮重１００ｇ当たりり
＊＊＊新鮮重１００ｇ当たりｍｇ
実施例８
界面活性剤とジベレリンが市販の「パセリ」の品質にお
よぼす影響を調べた。(The following is a blank space) Table 7 Effect of surfactants on the quality of "asparagus" *kg **per 100g of fresh weight***mg per 100g of fresh weight Example 8 Surfactant and gibberellin The effect on the quality of "parsley" was investigated.
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設けた、さらにそれぞれの処理区にジベレリン１０
０ ｐｐｍを加えた区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were provided, and gibberellin 10 was added to each treatment zone.
A zone was set up in which 0 ppm was added.
市場で購入しｆ−ｒパセリ」（品種 パラマウント）に
これらの溶液を散布し、有孔ポリエチレン袋に包んで２
０℃室に１週間保った後、葉のクロロフィル含量と糖含
量を、それぞれ実施例１と実施例６と同様にして測定し
た。なお対照には無散布区も設けて比較に供した。供試
個体はｌ処理区３本でその平均値でもって表に示した。Spray these solutions on ``f-r parsley'' (variety Paramount) purchased at the market, wrap it in a perforated polyethylene bag, and store it for 2 hours.
After being kept in a 0°C room for one week, the chlorophyll content and sugar content of the leaves were measured in the same manner as in Examples 1 and 6, respectively. As a control, a non-sprayed area was also provided for comparison. The test specimens were 3 plants in 1 treatment area, and the average value is shown in the table.
結果は第８図のとおりである。クロロフィル含量はポリ
グリセリンラウレートの濃度が高い区はど多かった。一
方ジベレリン加用の効果は蒸溜水と活性剤の０．２％区
で明らかに認められたが、１％区では逆にジベレリンを
加用することによってクロロフィル含量は減少した。糖
成分としては、未同定のものが２〜３認められた。シュ
ークロース含量でみると、ポリグリセリンの濃度が高い
区はど多かったが、これにジベレリンを加えると逆に減
少する傾向が認められた。The results are shown in Figure 8. The chlorophyll content was higher in the plots with higher concentrations of polyglycerol laurate. On the other hand, the effect of adding gibberellin was clearly observed in the 0.2% distilled water and activator group, but in the 1% group, on the contrary, the chlorophyll content decreased by adding gibberellin. Two to three unidentified sugar components were observed. Looking at the sucrose content, there were many areas where the concentration of polyglycerin was high, but when gibberellin was added to this, there was a tendency for it to decrease.
（以下、余白）
第８表 界面活性剤とジベし・リンが「パセリ」の品質
におよぼす影響
＊新鮮重１００ｇ当たりｍｇ
実施例９
「かぶら」の葉の貧化は著しく早いので、これに界面活
性剤が効果番示すかどうかを調べた。(The following is a blank space) Table 8 Effects of surfactants and phosphorus on the quality of "parsley" * mg per 100 g of fresh weight Example 9 "Turnip" leaves deteriorate extremely quickly, so it is necessary to It was investigated whether the activator showed any effect.
界面活性剤には実施例２で良好な結果を示したポリオキ
ンエチレンソルビタンラウレートを用い、０％、０．０
１％、０．１％、１％の処理区を設けｔこ。As the surfactant, polyquine ethylene sorbitan laurate, which showed good results in Example 2, was used, and 0% and 0.0
Establish treatment zones of 1%, 0.1%, and 1%.
市場で購入した「かぶら」（品種 寄居）にこれらの溶
液を散布し、有孔ポリエチレン袋に包んで２０°Ｃ室に
入れ、１日後、２日後、３日後にとり出し、実施例１と
同様にして最外葉のクロロフィル含量を測定した。なお
対照には無散布区も設けて比較に供した。測定個体は１
回に付き３個体とし、その平均値でもって表に示した。These solutions were sprayed on "Turnip" (variety: Yorii) purchased at the market, wrapped in a perforated polyethylene bag and placed in a 20°C room, taken out after 1, 2 and 3 days, and treated in the same manner as in Example 1. The chlorophyll content of the outermost leaves was measured. As a control, a non-sprayed area was also provided for comparison. Measured individual is 1
Three individuals were tested each time, and the average value is shown in the table.
結果は第９表のとおりで界面活性剤の濃度が高い区はど
クロロフィルの減少速度は小さかった。The results are shown in Table 9, where the concentration of surfactant was higher, the rate of decrease in chlorophyll was lower.
第９表 界面活性剤が「かぶら」の葉の黄化速度におよ
ぼす影響
新鮮重１００ｇ当たりｍｇ
実施例１０
界面活性剤とジベレリンが「レタス」の品質におよぼす
影響を調べた。Table 9 Effect of surfactants on the yellowing rate of leaves of "Turnip" mg per 100 g of fresh weight Example 10 The effects of surfactants and gibberellin on the quality of "Lettuce" were investigated.
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設け、さらにそれぞれの処理区にジベレリンｌ Ｏ
Ｏｐｐｍを加えた区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were prepared, and each treatment zone was treated with gibberellin lO.
A ward with Oppm added was established.
市場で購入した「レタス」（品種 サンタナス）をこれ
らの溶液に２４時間浸漬後、収穫箱に移し、箱全体を有
孔ポリエチレン袋で包んで２０°Ｃ室に１２日間保った
。ついで葉の周辺部が褐変又は腐敗した葉数を調べ、さ
らに外葉３枚の葉の中央部のクロロフィル含量と糖含量
をそれぞれ実施例１と実施例６と同様にして測定した。"Lettuce" (variety Santanas) purchased at the market was soaked in these solutions for 24 hours, then transferred to a harvesting box, the entire box was wrapped in a perforated polyethylene bag, and kept in a 20°C room for 12 days. Next, the number of leaves with browned or rotten peripheral areas was examined, and the chlorophyll content and sugar content in the central areas of the three outer leaves were measured in the same manner as in Examples 1 and 6, respectively.
なお対照には無浸漬区も設けて比較に供した。供試個体
はｌ処理区２箇でその平均値でもって表に示した。As a control, a non-immersion area was also provided for comparison. The test specimens were obtained from two treatment sections, and the average values are shown in the table.
結果は第１０表のとおりである。褐変腐敗葉数は無浸漬
と蒸溜水区で多く、ポリグリセリンラウレート区はやへ
少なかった。The results are shown in Table 10. The number of browned and rotten leaves was higher in the non-soaked and distilled water plots, and was much lower in the polyglycerol laurate plot.
クロロフィル含量は活性剤処理間では１％処理区が多く
、いずれの処理区でもジベレリン加用により緑色がよく
保持されていた。Among the activator treatments, the chlorophyll content was higher in the 1% treatment group, and in all treatment groups, the green color was well maintained due to the addition of gibberellin.
糖成分ではフラクトースとグルコースが多いが活性剤処
理間では１％処理区が多く、０％と０゜２％処理ではジ
ベレリン加用により含量が増加しｔこ。Among the sugar components, fructose and glucose are high, but among the active agent treatments, the 1% treatment group has a higher content, and in the 0% and 0.2% treatments, the content increases due to the addition of gibberellin.
第１Ｏ表 界面活性剤とジベレリンが「レタス」の品質
におよぼす影響
新鮮型１０ｈ当たりｍｇ
実施例１１
界面活性剤が「にんじん」の品質におよぼす影響を調べ
た。Table 1O Effect of surfactants and gibberellins on the quality of "lettuce" mg per 10 hours of fresh type Example 11 The effect of surfactants on the quality of "carrots" was investigated.
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were provided.
市場で購入した「にんじん」（品種 全港５寸）をこれ
らの溶液に１時間浸漬後、収穫箱に移して２０℃室に２
週間保ち、発芽した芽の数と長さを測定し、ついで糖含
量を実施例６と同様にして測定した。なお対照には無浸
漬区をも設けて比較に供した。供試個体は１処理区３本
とし、その平均値でもって表に示した。Carrots purchased at the market (variety Zenko 5 sun) were soaked in these solutions for 1 hour, then transferred to a harvest box and kept in a 20°C room for 2 hours.
After keeping for a week, the number and length of germinated shoots were measured, and then the sugar content was measured in the same manner as in Example 6. As a control, a non-soaked area was also provided for comparison. Three specimens were tested per treatment area, and the average value is shown in the table.
結果は第１１表のとおりである。発芽数、発芽長とも蒸
溜水で最も大きな値を示した。ポリグリセリンラウレー
ト０．２％区も発芽数は多かったが発芽長は無浸漬区よ
り小さかった。これに対しポリグリセリンラウレート１
％区はほとんど発芽が見られなかった。一方シュークロ
ース含量は１％区が０．２％区より少ない。これは１％
区の個体のしおれが激しかったことと関係があるように
思われる。The results are shown in Table 11. Distilled water showed the highest values for both the number of germination and the length of germination. The number of germination was also large in the 0.2% polyglycerol laurate plot, but the germination length was smaller than in the non-soaked plot. In contrast, polyglycerol laurate 1
Almost no germination was observed in the % plot. On the other hand, the sucrose content in the 1% plot is lower than in the 0.2% plot. This is 1%
This seems to be related to the severe wilting of individuals in the ward.
第１１表 界面活性剤が「にんじん」の品質におよぼす
影響
実施例１２
界面活性剤が「じゃがいも」の品質におよぼす影響を調
べた。Table 11 Effect of surfactants on the quality of "carrots" Example 12 The effect of surfactants on the quality of "potatoes" was investigated.
界面活性剤には実施例１で良好な結果を示したポリグリ
セリンラウレートを用い、０％、０．２％、１％の処理
区を設けた。Polyglycerin laurate, which showed good results in Example 1, was used as the surfactant, and treatment zones of 0%, 0.2%, and 1% were provided.
市場で購入した「じゃがいも」（品種 男爵）をこれら
の溶液に１時間浸漬後収穫箱に移して２０°Ｃ室に２週
間保ち、発芽した芽の数を測定した。なお対照には無浸
漬区をも設けて比較に供した。供試個体はｌ処理区３箇
とし、その平均値をもって表に示した。"Potatoes" (variety: Danshaku) purchased at the market were immersed in these solutions for 1 hour, then transferred to a harvest box and kept in a 20°C room for 2 weeks, and the number of germinated buds was measured. As a control, a non-soaked area was also provided for comparison. The test specimens were from 3 treatment sections, and the average values are shown in the table.
結果は第１２表のとおりである。ポリグリセリンラウレ
ート０．２％では無浸漬や蒸溜水区と同じ程度発芽した
が１％では発芽が全くなかった。The results are shown in Table 12. At 0.2% polyglycerol laurate, germination occurred to the same extent as in the non-immersion and distilled water groups, but at 1%, there was no germination at all.
第１２表 界面活性剤が「じゃがいも」の発芽に及ぼす
影響
実施例１３
界面活性剤が「えたまめ」の品質におよぼす影響を調べ
た。Table 12: Effect of surfactants on the germination of "potato" Example 13 The effect of surfactants on the quality of "Etamame" was investigated.
界面活性剤には実施例２で良好な結果を示したポリオキ
シエチレンソルビタンラウレートの異なる会社の製品を
用い、０％、０．０１％、０．１％、１％、１０％の処
理区を設けた。As the surfactant, we used a polyoxyethylene sorbitan laurate product from a different company that showed good results in Example 2, and treated it with 0%, 0.01%, 0.1%, 1%, and 10%. has been established.
は場で採取した「えだまめ」（品種 自由だたちゃ）の
さやをこれらの溶液に１５時間浸漬後、有孔ポリエチレ
ン袋で包み２０℃室に３日間保った。ついでさやから豆
を取り出し、熱風乾燥後粉砕した試料を用い、アミノ酸
と糖含量を測定した。アミノ酸は８０％アルコール抽出
液からニンヒドリン。Pods of "edamame" (variety: Jiyudatacha) collected in the field were immersed in these solutions for 15 hours, then wrapped in perforated polyethylene bags and kept in a 20°C room for 3 days. The beans were then removed from the pods, dried with hot air, and ground. Using the sample, the amino acid and sugar contents were measured. Amino acid is ninhydrin from 80% alcohol extract.
法で、糖は実施例６と同様にしてシュークロース含量を
測定した。なお対照として無浸漬区をも設は比較に供し
た。供試個体はｌ処理区２０さやとした。The sucrose content of sugar was measured in the same manner as in Example 6. As a control, a non-immersion plot was also provided for comparison. The test specimens were 20 pods in the 1 treatment area.
結果は第１３表のとおりである。収穫後常温においてお
くとマメのアミノ酸と糖含量は著しく減少するが、界面
活性剤に浸けるとこの減少が防がれ、とくに高濃度液で
はアミノ酸のはゾ全量が保持される。−力筒はアミノ酸
はどではないが高濃度液では相当程度減少が抑えられて
いた。たダし１０％区ではさやに薬害が生じるので１％
程度が望ましいと考えられる。The results are shown in Table 13. When beans are left at room temperature after harvest, the amino acid and sugar content of beans decreases significantly, but soaking in a surfactant prevents this decrease, and especially in highly concentrated solutions, the entire amount of amino acids is retained. -Although it is not the case with amino acids, the decrease was suppressed to a considerable extent in high-concentration solutions. In the Tadashi 10% area, the pods will be damaged by chemicals, so the 1%
It is considered that a certain degree is desirable.
第１３表 界面活性剤が「えだまめ」の品質におよぼす
影響
実施例１４
界面活性剤が「りんご」の品質におよぼず影響を調べｔ
こ。Table 13 Effect of surfactants on the quality of “edamame” Example 14 Examining the effect of surfactants on the quality of “apples”
child.
界面活性剤に実施例１で用いたポリグリセリンラウレー
トを用い、０％、０．２％、１％、５％の処理区を設け
た。The polyglycerol laurate used in Example 1 was used as the surfactant, and treatment zones of 0%, 0.2%, 1%, and 5% were established.
農家で貯蔵してあっｔ；「りんご」（品種 ふじ）を直
接購入し、これらの液に１時間浸試後収穫箱に移し、箱
全体を有孔ポリエチレン袋で包み２０°Ｃ室に２週間保
った。ついで果実硬度をレオメータ−１果汁の糖を糖度
計、酸をＮａＯＨで滴定して求めた。供試個体は１処理
区につき３箇でその平均値を表に示した。Apples (variety: Fuji) stored at the farm were purchased directly, immersed in these liquids for 1 hour, then transferred to a harvest box, wrapped in a perforated polyethylene bag, and stored in a 20°C room for 2 weeks. I kept it. Next, the fruit hardness was determined by titrating the sugar of the fruit juice with a saccharometer and the acid with NaOH using Rheometer-1. Three specimens were tested per treatment area, and the average values are shown in the table.
結果は第１４表のとおりである。界面活性剤５％処理で
は果実に薬害を生じ軟化腐敗した。この区を除けば硬度
、酸度はポリグリセリンラウレートの濃度が高いほど大
きく、活性剤の効果が認められた。The results are shown in Table 14. When treated with 5% surfactant, the fruits suffered from phytotoxicity and became soft and rotten. Except for this area, the higher the concentration of polyglycerol laurate, the greater the hardness and acidity, indicating the effect of the activator.
（以下、余白）
第１４表 界面活性剤が「りんご」の品質におよぼす影
響
＊ｋｇ
零＊果汁ＬｍＱ当たりＯ，１ＮＮａＯＨ滴定量実施例１
５
界面活性剤とジベレリンの品質保持機構を明らかにする
ため「ブロッコリー」（品種 深海）の呼吸量を測定し
た。(Hereinafter, blank space) Table 14 Effect of surfactant on the quality of "apples" *kg 0 * O, 1N per LmQ of fruit juice Example 1 of NaOH titration
5. In order to clarify the quality maintenance mechanism of surfactants and gibberellin, we measured the respiration rate of ``broccoli'' (variety Shinkai).
界面活性剤には実施例２で良好な結果を示したポリオキ
ンエチレンボリプロビレングリコール重合体を用い、０
％、０．１％、１．０％の処理区を設け、さらにそれぞ
れの処理区にジベレリンｌＯＯｐｐｍを加えた区を設け
た。As the surfactant, polyoxine ethylene polypropylene glycol polymer, which showed good results in Example 2, was used.
%, 0.1%, and 1.0% treatment areas were established, and each treatment area was further provided with an area in which gibberellin lOOppm was added.
市場で購入したブロッコリーの切口を２０時間これらの
溶液に漬けた後２０℃室に移し、毎日呼吸量を測定した
。測定方法はデシケータ−に材料を密封し発生す乙炭酸
ガスをＫＯＨに吸収させ、残存ＫＯＨ量を滴定で求めて
算出した。なおデシケータ−封入時間外は有孔ポリエチ
レン袋で包んでおいた。また比較のため無浸漬区をも設
けた。Broccoli cuts purchased at the market were soaked in these solutions for 20 hours, then transferred to a 20°C room, and the respiration rate was measured every day. The measurement method was to seal the material in a desiccator, absorb the generated carbon dioxide gas into KOH, and calculate the amount of residual KOH by titration. Note that the sample was wrapped in a perforated polyethylene bag outside of the desiccator sealing time. A non-soaked area was also set up for comparison.
結果は第１５表のとおりである。無浸漬対照区では呼吸
量は日がたつにつれ減少する傾向を示した、界面活性剤
で処理すると０．１％では処理後１〜２日目にはや〜低
い値を示したが、その後は無浸漬、蒸溜水処理より多く
なり、１％処理ではこれら対照区を常に上回る呼吸量を
示しｔ；。しかし界面活性剤にジベレリンを加えると呼
吸量は減少し、この傾向は１％＋ジベレリン処理でとく
に著しかった。The results are shown in Table 15. In the non-soaked control plot, the respiration rate showed a tendency to decrease as the days went by.When treated with a surfactant of 0.1%, it showed a rather low value on the 1st or 2nd day after treatment, but after that, The respiration rate was higher than that of the non-immersion and distilled water treatments, and the 1% treatment always showed a respiration rate that exceeded those of the control group. However, when gibberellin was added to the surfactant, the respiration rate decreased, and this tendency was particularly pronounced in the 1%+gibberellin treatment.
（以下、余白）
第１５表 界面活性剤とジベレリンが「ブロッコリー」
の呼吸におよぼす影響
実施例１６
界面活性剤にオリゴ糖の併用が、「アスパラガス」の品
質に及ぼす影響を調べた。(Left below) Table 15: Surfactant and gibberellin are “broccoli”
Effect on respiration Example 16 The effect of the combined use of surfactant and oligosaccharide on the quality of "asparagus" was investigated.
界面活性剤にはデカグリセリンラウレート（脂肪酸／ポ
リグリセリン モル比１ 、３ ）、オリゴ糖にはラフ
ィノースを用いた。Decaglycerin laurate (fatty acid/polyglycerin molar ratio 1.3) was used as a surfactant, and raffinose was used as an oligosaccharide.
当日収穫した「アスパラガス」を穂の部分を険く茎全体
をデカグリセリンラウレート５冗＋ラフイノース１％溶
液に３０分間浸漬後子箱に移し、箱全体を有孔ポリエチ
レン袋で包んで２０°Ｃ室に３日間保った。"Asparagus" harvested on the day was steeply cut and the entire stem was immersed in a solution of 5 volumes of decaglycerin laurate + 1% roughinose for 30 minutes, then transferred to a child box, and the entire box was wrapped in a perforated polyethylene bag and heated at 20°C. It was kept in room C for 3 days.
ついで先端より５ｃｍ、 ｌ Ｏｃｍ、 １５ｃｍ
、 ２０ｃｍの部位の切断強度をレオメータ−で測定し
た。Then 5cm from the tip, l Ocm, 15cm
The cutting strength at a 20 cm section was measured using a rheometer.
供試個体はｌ処理につき３０本とし、その平均値でもっ
て表に示した。The number of test specimens was 30 for each treatment, and the average value is shown in the table.
なお比較のために無浸漬区、デカグリセリンラウレート
５％溶液浸漬区、ラフィノース１％溶液浸漬区をも設け
、同様にして測定した。For comparison, a non-soaked area, a 5% decaglycerin laurate solution immersed area, and a 1% raffinose solution immersed area were also prepared and measured in the same manner.
結果は第１６表のとおりである。使用した「アスパラガ
ス」の茎長は２５ｃｍであった。２０８Ｃ室に置いてお
くと基部から硬くなっていくが、デカグリセリンラウレ
ートにラフィノースを加用した区は先端から２０ｃｍの
部位でも他の区に比べて柔らかく、両者の相乗効果が認
められた。The results are shown in Table 16. The stem length of the "asparagus" used was 25 cm. When left in room 208C, it becomes hard from the base, but the area where raffinose was added to decaglycerin laurate was softer than the other areas even 20 cm from the tip, indicating a synergistic effect between the two.
（以下、余白）
第１６表 界面活性剤にオリゴ糖の加用が「アスパラガ
ス」実施例１７
界面活性剤とオリゴ糖が「えたまめ」の品質におよぼす
影響を調べた。(Hereinafter, blank space) Table 16 Addition of oligosaccharide to surfactant in "Asparagus" Example 17 The effects of surfactant and oligosaccharide on the quality of "Emamame" were investigated.
実験材料には、山形大学農学部付属農場で収穫された「
えたまめ」（品種 札幌縁）を用い、さやを実施例１で
用いＩこデカグリセリンラウレート１％水溶液に１時間
浸漬した区、同溶液にラフィノースを２％になるように
加えた水溶液に１時間浸漬しｔ：区、さらに比較のため
無浸漬区を設けた。ついでこれらのさや約３００ｇをポ
リエチレンの袋（２０８３０ｃｍ、厚さ２０μ）に入れ
、煙草の火で袋に穴を８個開けて２０°Ｃ室に置いた。The experimental materials included "
The pods were immersed in a 1% aqueous solution of decaglycerol laurate for 1 hour, and the pods were immersed in a 1% aqueous solution of decaglycerin laurate for 1 hour. A section with immersion for a time of t: and a section without immersion were provided for comparison. Approximately 300 g of these pods were then placed in a polyethylene bag (20830 cm, thickness 20 μm), 8 holes were made in the bag using a cigarette, and the bag was placed in a 20°C room.
３日後にさやから豆を取り出し、加熱乾燥後、粉末とし
、この８０％エタノール抽出液を用いて全糖、アミノ酸
含量を測定した。After 3 days, the beans were removed from the pods, dried by heating, and powdered. Total sugar and amino acid contents were measured using this 80% ethanol extract.
全糖はフェノール硫酸法、アミノ酸はニンヒドリン法に
て測定し、それぞれをグルコース、グルタミン酸に換算
して表に示した。Total sugars were measured by the phenol-sulfuric acid method, and amino acids were measured by the ninhydrin method, and each was converted into glucose and glutamic acid and shown in the table.
結果は第１７表のとおりである。The results are shown in Table 17.
第１７表 界面活性剤とオリゴ等が「えたまめ」の品質
におよぼす影響
従来の実験から、「えたまめ」を収穫後２０°Ｃに３日
も置いておくと、糖・アミノ酸含量が半分以下になるこ
とが分かつている。デカグリセリンラウレート処理によ
って、この減少が抑えられ、さらにこれにラフィノース
を加えると・よりいっそう効果が上がることが判明した
。Table 17 Effects of surfactants, oligos, etc. on the quality of ``Etamame'' Previous experiments have shown that if ``Etamame'' is left at 20°C for three days after harvesting, the sugar and amino acid content decreases by half or less. I know it will be. It was found that this reduction was suppressed by decaglycerin laurate treatment, and that adding raffinose to this further increased the effect.
実施例１８ 界面活性剤が渋柿の脱澁におよぼす影響を調べた。Example 18 The effect of surfactants on the release of astringent persimmons was investigated.
実験材料には愛媛系の農家より購入した「かき」（品種
、愛宕）を用いた。プラスチック容器の底に実施例１で
用いたデカグリセリンラウレートの１％、３％、５％水
溶液を用意し、へたの部分を１日間浸漬した。ついでデ
シケータ−の底部Ｉこ３５％エタノールを入れた蒸発皿
、ついで穴の開いた仕切板を置き、その上に前記処理し
た「かき」と無処理の「かき」を積み、蓋をした。その
際、蓋に若干の隙間を設け、内部の空気組成が変わらな
いように配慮した。The experimental materials used were oysters (variety: Atago) purchased from a farmer in Ehime. 1%, 3%, and 5% aqueous solutions of decaglycerin laurate used in Example 1 were prepared at the bottom of a plastic container, and the bottom portion was immersed for one day. Next, an evaporating dish containing 35% ethanol was placed on the bottom of the desiccator, followed by a partition plate with holes, on which the treated oysters and untreated oysters were stacked, and the lid was placed. At that time, we created a slight gap in the lid to ensure that the air composition inside did not change.
アルコール処理６日後と１０日後に果肉をおろし金に掛
け、ガーゼで濾過し、得られた果汁中のタンニン含量を
求めた。Six and ten days after the alcohol treatment, the pulp was placed on a grater and filtered through gauze, and the tannin content in the resulting juice was determined.
タンニン含量はフォーリン法で測定し、カテキンに換算
して表に示した。The tannin content was measured by the Folin method and converted to catechin and shown in the table.
結果は第１８表のとおりである。愛宕は渋柿の中でも渋
が抜けにくい「かき」として知られており、実際には炭
酸ガス脱澁とアルコール脱澁法を併用し、１０日以上か
かって脱澁している。The results are shown in Table 18. Among the astringent persimmons, Atago is known as one that does not lose its astringency, and in fact it takes over 10 days to remove the astringency using a combination of carbon dioxide removal and alcohol removal methods.
本実験においても、アルコールのみの処理では１０日経
っても、渋はまったく抜けなかった。これに対して、へ
たをデカグリセリンラウレート溶液に漬けた「かき」は
六日後には渋がほとんど抜けていた。表には示さなかっ
たが、その後の日持ちからみると、５％溶液が最も良い
ように思われる。In this experiment, the astringency did not come off at all even after 10 days when treated with alcohol only. On the other hand, ``oysters'' whose stems were soaked in a decaglycerin laurate solution had almost all of their astringency removed after six days. Although not shown in the table, the 5% solution seems to be the best in terms of shelf life.
第１８表 界面活性剤が「しぶがさ」の脱渋におよぼす
単位 果汁１ｍ１２あたり叩
発明の効果
本発明方法により生鮮青果物を処理すると、生鮮青果物
の品質が長期にわたって保持されるため、流通過程での
生鮮青果物の色や味の劣化を防ぐことかできる。Table 18: Unit effect of surfactant on removing astringency from "Shibugasa" Effect of pounding invention per 1m2 of fruit juice When fresh fruits and vegetables are processed by the method of the present invention, the quality of fresh fruits and vegetables is maintained for a long period of time, so during the distribution process. It can prevent the deterioration of color and taste of fresh fruits and vegetables.
Claims (1)
炭化水素基を疎水基として有する非イオン界面活性剤を
主成分とする水溶性非イオン界面活性剤組成物水溶液に
収穫前または後の生鮮青果物を接触させることを特徴と
する生鮮青果物の処理方法。 ２、非イオン界面活性剤が水溶性エステル型非イオン界
面活性剤である請求項１に記載の生鮮青果物の処理方法
。 ３、非イオン界面活性剤がポリグリセリン脂肪酸エステ
ル、グリセリンモノ脂肪酸エステル、庶糖脂肪酸エステ
ル、ペンタエリスリトール脂肪酸エステルから選ばれる
請求項１に記載の生鮮青果物の処理方法。 ４、水溶性非イオン界面活性剤組成物が、請求項３に記
載のエステル型非イオン界面活性剤の少なくとも一種と
、水に不溶性のエステル型非イオン界面活性剤の少なく
とも一種を含む請求項１に記載の生鮮青果物の処理方法
。 ５、水溶性非イオン界面活性剤組成物の平均ＨＬＢが約
１５以上である請求項１に記載の生鮮青果物の処理方法
。 ６、水溶性非イオン界面活性剤組成物水溶液と生鮮青果
物の接触を前者の０．１〜１０重量％水溶液中に後者を
１分〜１日間浸漬することにより行なう請求項１に記載
の生鮮青果物の処理方法。 ７、処理を生鮮青果物収穫前２日以内、または収穫後１
週間内または貯蔵庫から出庫直後に行なう請求項１に記
載の生鮮青果物の処理方法。 ８、水溶性非イオン界面活性剤組成物がさらに多価アル
コールを含む請求項１に記載の生鮮青果物の処理方法。 ９、水溶性非イオン界面活性剤組成物がさらにジベレリ
ンを含む請求項１に記載の生鮮青果物の処理方法。 １０、側鎖を有することもある飽和または不飽和の脂肪
族炭化水素基を疎水基として有する非イオン界面活性剤
を主成分として含有する生鮮青果物処理剤。[Claims] 1. An aqueous solution of a water-soluble nonionic surfactant composition whose main component is a nonionic surfactant having a saturated or unsaturated aliphatic hydrocarbon group, which may have a side chain, as a hydrophobic group. A method for processing fresh fruits and vegetables, which comprises bringing the fresh fruits and vegetables into contact with the fresh fruits and vegetables before or after harvesting. 2. The method for treating fresh fruits and vegetables according to claim 1, wherein the nonionic surfactant is a water-soluble ester type nonionic surfactant. 3. The method for treating fresh fruits and vegetables according to claim 1, wherein the nonionic surfactant is selected from polyglycerin fatty acid ester, glycerin monofatty acid ester, sucrose fatty acid ester, and pentaerythritol fatty acid ester. 4. Claim 1, wherein the water-soluble nonionic surfactant composition contains at least one type of ester type nonionic surfactant according to claim 3 and at least one type of water-insoluble ester type nonionic surfactant. The method for processing fresh fruits and vegetables described in . 5. The method for treating fresh fruits and vegetables according to claim 1, wherein the water-soluble nonionic surfactant composition has an average HLB of about 15 or more. 6. The fresh fruits and vegetables according to claim 1, wherein the aqueous solution of the water-soluble nonionic surfactant composition and the fresh fruits and vegetables are brought into contact by immersing the latter in a 0.1 to 10% by weight aqueous solution of the former for 1 minute to 1 day. processing method. 7. Process fresh fruits and vegetables within 2 days before harvest or 1 day after harvest.
2. The method for processing fresh fruits and vegetables according to claim 1, wherein the method is carried out within a week or immediately after leaving the warehouse. 8. The method for treating fresh fruits and vegetables according to claim 1, wherein the water-soluble nonionic surfactant composition further contains a polyhydric alcohol. 9. The method for treating fresh fruits and vegetables according to claim 1, wherein the water-soluble nonionic surfactant composition further contains gibberellin. 10. A fresh fruit and vegetable processing agent containing as a main component a nonionic surfactant having a saturated or unsaturated aliphatic hydrocarbon group, which may have a side chain, as a hydrophobic group.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63-15667 | 1988-01-25 | ||
| JP1566788 | 1988-01-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01309639A true JPH01309639A (en) | 1989-12-14 |
Family
ID=11895091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1014630A Pending JPH01309639A (en) | 1988-01-25 | 1989-01-23 | Method for treating perishable vegetables and fruits |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01309639A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03152239A (en) * | 1989-11-07 | 1991-06-28 | Motohisa Yoshida | Special woven cloth |
| JP2007089572A (en) * | 2005-09-05 | 2007-04-12 | National Agriculture & Food Research Organization | Edible plant body containing at high concentration gaba, vitamin u, taurine, carnosine, tyr-pro, and/or l-carnitine and method for producing the same |
| JP2008118924A (en) * | 2006-11-13 | 2008-05-29 | Yamaguchi Univ | Method for inhibiting degreening of green plant |
| JP2010227113A (en) * | 2005-09-05 | 2010-10-14 | National Agriculture & Food Research Organization | Edible plant body containing at high concentration vitamin u, taurine, carnosine, tyr-pro, and/or l-carnitine, and method for producing the same |
-
1989
- 1989-01-23 JP JP1014630A patent/JPH01309639A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03152239A (en) * | 1989-11-07 | 1991-06-28 | Motohisa Yoshida | Special woven cloth |
| JP2007089572A (en) * | 2005-09-05 | 2007-04-12 | National Agriculture & Food Research Organization | Edible plant body containing at high concentration gaba, vitamin u, taurine, carnosine, tyr-pro, and/or l-carnitine and method for producing the same |
| JP2010227113A (en) * | 2005-09-05 | 2010-10-14 | National Agriculture & Food Research Organization | Edible plant body containing at high concentration vitamin u, taurine, carnosine, tyr-pro, and/or l-carnitine, and method for producing the same |
| JP4635159B2 (en) * | 2005-09-05 | 2011-02-16 | 独立行政法人農業・食品産業技術総合研究機構 | Edible plant body containing GABA in high concentration and method for producing the same |
| JP2008118924A (en) * | 2006-11-13 | 2008-05-29 | Yamaguchi Univ | Method for inhibiting degreening of green plant |
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