JPH0421616A - Agent of retaining freshness of plant and suppressing germination - Google Patents
Agent of retaining freshness of plant and suppressing germinationInfo
- Publication number
- JPH0421616A JPH0421616A JP2123173A JP12317390A JPH0421616A JP H0421616 A JPH0421616 A JP H0421616A JP 2123173 A JP2123173 A JP 2123173A JP 12317390 A JP12317390 A JP 12317390A JP H0421616 A JPH0421616 A JP H0421616A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- germination
- plant
- zeolite
- suppressing
- 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.)
- Granted
Links
- 230000035784 germination Effects 0.000 title claims abstract description 19
- 239000000126 substance Substances 0.000 claims abstract description 21
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000010457 zeolite Substances 0.000 claims abstract description 20
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 19
- 125000003118 aryl group Chemical group 0.000 claims abstract description 17
- 239000003463 adsorbent Substances 0.000 claims abstract description 14
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 239000003112 inhibitor Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 abstract description 21
- 235000013399 edible fruits Nutrition 0.000 abstract description 16
- 235000013311 vegetables Nutrition 0.000 abstract description 16
- 244000061456 Solanum tuberosum Species 0.000 abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 14
- 235000012015 potatoes Nutrition 0.000 abstract description 14
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract description 2
- 235000011613 Pinus brutia Nutrition 0.000 abstract description 2
- 241000018646 Pinus brutia Species 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 240000005109 Cryptomeria japonica Species 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 238000000034 method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 241000121220 Tricholoma matsutake Species 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229910000323 aluminium silicate Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は野菜や果物等摘み取った植物の鮮度を保持する
と共に、馬鈴薯等芋類の発芽を抑制する植物の鮮度保持
並びに発芽抑制剤に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a plant freshness preservation and germination inhibitor that preserves the freshness of picked plants such as vegetables and fruits, and suppresses the germination of potatoes and other tubers. It is.
収穫した野菜や果物等の植物は常温下に放置すると、種
類にもよるが１〜２週間程度で変敗して食用に適さなく
なる。If harvested plants such as vegetables and fruits are left at room temperature, they will deteriorate and become unfit for consumption in about one to two weeks, depending on the type.
そのため、家庭的には冷蔵庫に保存すると共に、客船等
の業務用では大型低温庫内に保存して鮮度を保持するよ
うにしている。Therefore, for home use, it is stored in a refrigerator, and for commercial use, such as on a cruise ship, it is stored in a large low-temperature refrigerator to maintain its freshness.
しかしながら、冷蔵庫や大型低温庫に保存したとしても
、食用に適する鮮度を保持し得るのは、野菜や果物等の
種類にもよるがせいぜい２〜３週間が限度であって、こ
の期間を過ぎると黄変乃至褐変が始まり、場合によって
は表面に黴が生成して食用には適さなくなる。However, even if stored in a refrigerator or large low-temperature refrigerator, the freshness suitable for eating can only be maintained for two to three weeks at most, depending on the type of fruit or vegetables. Yellowing or browning begins, and in some cases, mold forms on the surface, making it unfit for consumption.
また、馬鈴薯等の芋類では長期間常温下あるいは低温下
に放置すると発芽して商品価値を減することになる。Furthermore, if potatoes such as potatoes are left at room temperature or low temperature for a long period of time, they will germinate and reduce their commercial value.
従って、これまでの低温貯蔵法は、野菜や果物等農作物
の長期保存法としては完全なものとは云えなかった。Therefore, conventional low-temperature storage methods cannot be said to be perfect as long-term preservation methods for agricultural products such as vegetables and fruits.
そこで、本発明者は経済的に有利な方法で野菜や果物等
の鮮度を従来よりも長期に亘って保持させ得る方法を開
発すべく鋭意研究を行った結果、吸着物質とガス交換を
行うゼオライト（沸石）の特性に着目し、このゼオライ
トを吸着体に設定して、植物の主に葉の部分から分離抽
出した芳香物質（ガス体）を吸着させ、この芳香物質を
吸着した吸着体を、鮮度を保持しようとする野菜や果物
等と一緒に密閉容器乃至密閉型貯蔵庫、好ましくは低温
発生装置を付設してなる密閉型容器乃至密閉型貯蔵庫内
に収納すると、従来の単純な低温貯蔵法より格段に長期
に亘ってこれら野菜や果物等の鮮度が保持されることを
見い出し本発明を完成するに到ったものである。なお、
本発明による副次的効果として、馬鈴薯等芋類の発芽を
抑える発芽抑制効果があることが判明した。Therefore, the inventor of the present invention conducted intensive research to develop an economically advantageous method that can maintain the freshness of vegetables and fruits for a longer period of time than conventional methods, and as a result, the inventor developed a zeolite that exchanges gas with adsorbed substances. Focusing on the properties of (zeolite), we set this zeolite as an adsorbent to adsorb aromatic substances (gas bodies) separated and extracted mainly from the leaves of plants, and the adsorbent that adsorbed this aromatic substance Storing vegetables, fruits, etc. that you want to maintain freshness in an airtight container or airtight storage area, preferably an airtight storage area or an airtight storage area equipped with a low-temperature generating device, will be faster than the conventional simple low-temperature storage method. The present invention was completed based on the discovery that the freshness of these vegetables and fruits can be maintained for an extremely long period of time. In addition,
As a secondary effect of the present invention, it has been found that there is a germination inhibitory effect that suppresses the germination of potatoes such as potatoes.
従って、本発明の目的は、野菜や果物等の鮮度を従来よ
り長期に亘って保持することができると共に、馬鈴薯等
の発芽を抑制することができる植物の鮮度保持並びに発
芽抑制剤を提供することにある。Therefore, an object of the present invention is to provide a freshness-preserving and germination inhibitor for plants that can maintain the freshness of vegetables, fruits, etc. for a longer period of time than before, and can suppress the germination of potatoes, etc. It is in.
上記目的を達成するための本発明の構成を詳述すれば、
本発明は植物から分離抽出した芳香物質（ガス体）を、
ゼオライトからなる吸着体に吸着させてなることを特徴
とする植物の鮮度保持並びに発芽抑制剤である。The structure of the present invention for achieving the above object will be described in detail.
The present invention uses aromatic substances (gas bodies) separated and extracted from plants.
This is a plant freshness preservation and germination inhibitor characterized by being adsorbed to an adsorbent made of zeolite.
本発明による芳香物質を吸着した吸着体は、鮮度を保持
しようとする野菜や果物等と一緒に密閉状態に置くもの
であるが、これを常温下において保存してもある程度の
効果が認められるものの、本発明の効果をさらに引き出
すためには低温下において保存するのが好ましい。The adsorbent that adsorbs aromatic substances according to the present invention is placed in a sealed state together with vegetables and fruits whose freshness is to be maintained, and although some effects are observed even when stored at room temperature, In order to further bring out the effects of the present invention, it is preferable to store it at low temperature.
結晶性アルミノケイ酸塩から成るゼオライトは、その有
する細孔中に気体分子を吸着する特性をもっており、本
発明はこのゼオライトが有する吸着能を利用して、植物
の主に葉の部分から分離抽出した芳香物質（ガス体）を
吸着させるようにしたものである。Zeolite, which is composed of crystalline aluminosilicate, has the property of adsorbing gas molecules in its pores, and the present invention takes advantage of the adsorption ability of this zeolite to separate and extract zeolites mainly from the leaf parts of plants. It is designed to adsorb aromatic substances (gaseous substances).
図面はゼオライトに芳香物質を吸着させるためのプロセ
スの一例を示すものであり、図中１は水蒸気を発生させ
るボイラー ２は芳香物質を抽出しようとする植物を容
れた貯溜タンクであり、ボイラー１より供給される水蒸
気によって貯溜タンク２内の植物は蒸留され、配管を通
って次段の気液分離装置３に送られる。The drawing shows an example of the process for adsorbing aromatic substances to zeolite. In the figure, 1 is a boiler that generates steam, 2 is a storage tank containing plants from which aromatic substances are to be extracted, and boiler 1 is a boiler that generates steam. The plants in the storage tank 2 are distilled by the supplied water vapor and sent to the next stage gas-liquid separation device 3 through piping.
この気液分離装置３によって水分と分離された芳香物質
を含有してなるガス体は後段のゼオライトタンク４内に
供給され、ここでゼオライトか有する細孔中に芳香物質
が吸着される。The gas containing the aromatic substance separated from water by the gas-liquid separator 3 is supplied to the subsequent zeolite tank 4, where the aromatic substance is adsorbed into the pores of the zeolite.
この吸着に際しては、ゼオライトタンク４内のゼオライ
トを加熱しておくと、ゼオライトの細孔の大口径が拡開
してガス体の包蔵がより促進され、好ましい結果をもた
らすことができるものである。なお、ここで使用するゼ
オライトは、合成のもの、あるいは天然産のものいずれ
でもよく、また形状的には、結晶微粉末状のものであっ
てもよいし、あるいはゼオライト結晶には自己結合性が
ないため、いわゆるバインダーを用いて塊状体きなした
ものであってもよい。バインダーを添加した場合には、
その単位重量あたりの吸着性能は粉末そのものの場合よ
り多少低下することになるが、塊状体として使用するこ
との利点の方が大きいものである。During this adsorption, if the zeolite in the zeolite tank 4 is heated, the large diameter of the pores of the zeolite will expand, which will further promote the inclusion of the gaseous body, thereby producing a favorable result. The zeolite used here may be either synthetic or naturally produced, and may be in the form of a fine crystal powder, or the zeolite crystal may have self-bonding properties. Therefore, it may be made into a lump using a so-called binder. When a binder is added,
Although the adsorption performance per unit weight is somewhat lower than that of the powder itself, the advantage of using it as a lump is greater.
芳香物質を抽出する植物の種類は、本発明の実施にとっ
て特に重要でなく、どのような種類の植物でも適用か可
能であるが、本発明者による実験の結果では、松の葉お
よび杉の葉から分離抽出した芳香物質が、特に鮮度保持
に大きな効果を与えることが分かった。また、植物の葉
の部分のみでなく、枝や幹、茎の部分、さらには花舟類
の場合には花の部分から抽出した芳香物質でもよいが、
これらは葉の部分から較へると抽出コストか割高となり
経済的に不利となる。The type of plant from which aromatic substances are extracted is not particularly important for the practice of the present invention, and any type of plant can be applied, but according to the results of experiments by the inventors, pine needles and cedar leaves It has been found that the aromatic substances separated and extracted from the fruit have a particularly great effect on preserving freshness. In addition, aromatic substances extracted not only from the leaves of plants, but also from the branches, trunks, and stalks, and even from the flowers in the case of flowering plants, may also be used.
Compared to the leaf part, these are economically disadvantageous because the extraction cost is relatively high.
本発明芳香物質を吸着したゼオライトからなる吸着体を
、野菜や果物等と一緒に密閉状態に置くと後述するよう
に、長期に亘って鮮度を保持することができると共に、
馬鈴薯等芋類の発芽を抑えることができるものである。When the adsorbent made of zeolite that has adsorbed the aromatic substances of the present invention is placed in a sealed state together with vegetables, fruits, etc., as will be described later, the freshness can be maintained for a long period of time, and
It can suppress the germination of potatoes such as potatoes.
なお、本発明による効果を得ることができる吸着体の使
用量は、鮮度を保持しようとする野菜や果物の１００重
量％あたり、１〜１０重量％が適当である。本発明者に
よる実験の結果では、吸着体の使用量を１重量％以下に
した場合には満足し得る鮮度保持の効果が得られなかっ
た。The appropriate amount of the adsorbent used to achieve the effects of the present invention is 1 to 10% by weight per 100% by weight of the vegetables and fruits whose freshness is to be maintained. According to the results of experiments conducted by the present inventors, when the amount of adsorbent used was 1% by weight or less, a satisfactory freshness preservation effect could not be obtained.
また、使用量を１０重量％以上としても鮮度保持の効果
は当然得られるが、増加に応じた効果の向上はなく、経
済的に考えた場合、前記したように試料１００重量％あ
たり、１〜ｌＯ重量％の範囲内が最も適当である。In addition, even if the amount used is 10% by weight or more, the effect of maintaining freshness can naturally be obtained, but the effect does not improve as the amount increases, and from an economical perspective, as mentioned above, per 100% by weight of the sample, A range of 10% by weight is most suitable.
以下に、実施例を挙げて本発明の効果をさらに詳述する
。EXAMPLES Below, the effects of the present invention will be explained in further detail with reference to Examples.
実施例（１）
出光タンカー所属ｒ高宮丸」の２℃〜６℃に温度設定さ
れた大型低温貯蔵庫を使用して、下記の１３種の試料に
つき、３週間に亘る経時変化を調べるため次の実験を行
った。Example (1) Using a large-scale low-temperature storage facility with a temperature set at 2°C to 6°C on the Idemitsu Tanker ``Takamiya Maru'', the following were carried out to investigate the changes over time over 3 weeks for the following 13 types of samples. We conducted an experiment.
Ａ： 本発明吸着体と各試料をビニール袋内に封入し、
低温貯蔵庫内に置いた。A: Enclose the adsorbent of the present invention and each sample in a plastic bag,
Placed in cold storage.
Ｂ： 各試料を収容した低温貯蔵庫内に本発明吸着体を
置いた。B: The adsorbent of the present invention was placed in a cold storage containing each sample.
Ｃ： 従来と同様の低温貯蔵のみ。C: Only low temperature storage as before.
〔実験試料 １：中国菜 ２：レタス ３：ピーマン
４：生椎茸 ５：しし唐 ６
：えのき茸 ７：白菜 ８：胡瓜
９：パセリ １ｏニホウレンソウ
１１ニドマド １２：キャベツ
１３：茄子〕
上記実験結果のうち第１週間を表−１に、第３週間を表
−２にそれぞれ示す。[Experiment sample 1: Chinese vegetables 2: Lettuce 3: Green pepper
4: Fresh shiitake mushrooms 5: Shishito 6: Enoki mushrooms 7: Chinese cabbage 8: Cucumber 9: Parsley 1 o Japanese spinach 11 Japanese spinach 12: Cabbage 13: Eggplant] Among the above experimental results, the first week is shown in Table 1, and the third The weeks are shown in Table-2.
実施例（２１
１０℃〜２５℃の常温下における経時的変化を調べるた
め、次の１０種の試料につき実験を行った。Example (21) In order to investigate changes over time at room temperature of 10°C to 25°C, experiments were conducted on the following 10 types of samples.
実験方法は、ｆａｔ本発明吸着体を使用せず、自然放置
したもの、（ｂｌガーゼで作成した袋の中に本発明吸着
体を容れたものと一緒に各試料を容器内に封入したもの
、を比較することにより行った。The experimental methods were as follows: one in which the fat adsorbent of the present invention was not used and the samples were left to stand, one in which each sample was sealed in a container together with the adsorbent of the present invention in a bag made of BL gauze, This was done by comparing.
試料１：巨 峰 （実験開始 ７月２４日）（ａ）７月
３０日、くずれて実が割れてきた。Sample 1: Kyoho (experiment started on July 24th) (a) On July 30th, the fruit began to crumble and crack.
８月 ５日、全部腐敗して氷状になった。On August 5th, everything had rotted and turned into ice.
（ｂ）９月２０日、まだ充分食べられる状態。(b) On September 20th, there was still enough to eat.
１０月１日、僅かに水滴が容器の底に溜まる。On October 1st, a few drops of water collected at the bottom of the container.
試料２・パセリ （実験期間 １月２３日〜２月３日） ｌａ）干し草のごとく萎れてしまった。Sample 2: Parsley (experiment period: January 23rd to February 3rd) la) It withered like hay.
ｆｂ） 葉が青々としていて、充分食用になる。fb) The leaves are lush and edible.
試料３：ピーマン（実験期間 １月２３日〜２月８日） ｆａｌ先端が茶色に変色して黴の発生が認められた。Sample 3: Green pepper (experiment period: January 23rd to February 8th) The tip of the fal turned brown and mold growth was observed.
ｆｂ）青々としていて、しかも艶があり、充分食用にな
る。fb) It is lush and glossy, and is fully edible.
試料４：キュウリ（実験期ｒｊ１３月２３日〜４月３日
）
（ａｌ先端が崩れてきて、黴の発生が認められた。Sample 4: Cucumber (experimental period RJ from March 23rd to April 3rd) (Al tip was crumbling and mold growth was observed.
（ｂｌ青々として、しっかりしており、充分食用となる
。(bl) Green, firm, and fully edible.
試料５：イチゴ （実験期間 ２月２日〜２月８日） ｉａｌ先端が白っぽくなり、形が崩れてきた。Sample 5: Strawberry (experiment period February 2nd to February 8th) The tip of the ial became whitish and lost its shape.
ｔｂ＋赤々と艶があり、充分食用となる。tb+ Red and glossy, fully edible.
試料６：バラの切り花（実験期間 ２月２日〜２月８日
）
（ａｌ花が歪な形で開花しかけ萎れた。葉が萎れてきた
。Sample 6: Cut rose flowers (experiment period: February 2nd to February 8th) (Al flowers began to bloom in a distorted shape and withered. Leaves began to wither.
ｆｂｌ蕾がしっかりしており、葉も生気を失わす。The fbl buds are firm and the leaves are also lifeless.
試料７：朝鮮松茸 （同一条件のカゴ入りの松茸１ｋｇ
を２つ求め、実験を行
った。）
Ｉａ）７２時間経過の頃からカサの部分がヘタヘタして
きて、８５時間経過後カサの裏側に斑点が認められた。Sample 7: Korean matsutake mushrooms (1 kg of matsutake mushrooms in a basket under the same conditions)
We determined two values and conducted an experiment. ) Ia) After 72 hours, the part of the umbrella started to get worn out, and after 85 hours, spots were observed on the back side of the umbrella.
（ｂｌ １２０時間経過するも、とれたてのま＼の状態
を保持。１ｋｇ中只−つのオチもない。(bl Even after 120 hours have passed, it remains as fresh as freshly caught. There is not a single punch in 1 kg.
試料８：キャベツ
（ａ）７日経過の時点から、表面の葉が黄色から茶色に
変色し始める。Sample 8: Cabbage (a) After 7 days, the surface leaves begin to change color from yellow to brown.
（ｂ）７日を経過するも、葉の色が変わらず瑞々しさを
保持している。(b) Even after 7 days have passed, the leaves have not changed color and remain fresh.
試料９：レタス
（ａ）４日目頃から、所々茶色に変色。７日目、表面が
ズルズルにとけてきた。Sample 9: Lettuce (a) From around the 4th day, the color turned brown in some places. On the seventh day, the surface started to melt.
ｆｂ１１４日経過するも、とれたでの鮮度を保持。Even after 114 days, it still retains its freshness.
２５日経過頃から、所々茶色に変色。After about 25 days, the color turned brown in some places.
試料１０：ミカン（１０ｋｇ詰め段ボール箱の最上段の
中心に青黴の生えたミカ
ンを１つづいれて実験を行っ
た。）
（ａ）２週間後、ぐしゃぐしゃに崩れ、腐敗が全体に及
ぶ。Sample 10: Mandarin oranges (An experiment was conducted by placing one mandarin orange with green mold in the center of the top row of a 10 kg cardboard box.) (a) After 2 weeks, it crumbled to a pulp and rotted throughout.
（ｂ）２週間経過するも、青黴ミカンはそのま＼で、他
に感染せず。全部食べられる状態。(b) Two weeks have passed, but the green mold mandarin orange remains as it is and has not infected anyone else. All ready to eat.
表
表
実施例（３）
同一条件の馬鈴薯８個つづを大型ガラス容器内に容れ、
１ａｌ一方の容器内には本発明吸着体を容れてから施蓋
すると共に、（ｂｌ他方のガラス容器はそのまト施蓋し
て、８月１９日〜１０月７日までの間発芽状況の観察を
行った。（なお、実験時の雰囲気は２２°Ｃ〜２７°Ｃ
の室温）
８月２２日 Ｆａｔについては何ら変化が認められなか
ったか、（ｂｌについては発芽か認められた。Table Example (3) Eight potatoes under the same conditions were placed in a large glass container,
1al Place the adsorbent of the present invention in one container and close the lid, and (b) keep the other glass container closed and check the germination status from August 19th to October 7th. (The atmosphere during the experiment was 22°C to 27°C.)
August 22nd: No change was observed for Fat, or germination was observed for BL.
９月 ９日 ｆａｌについては何ら変化か認められなか
ったか、（ｂｌについては発芽の成長と共に、微小の自
機か認められた。September 9th: No changes were observed for fal (for BL, along with germination and growth, minute self-organisms were observed.
９月１８日 （ａｌについては何ら変化か認められなか
った。しかし、（ｂｌについては発芽の成長に伴い養分
か失われ表面がノ
ワシワになってきた。September 18th: No change was observed in (al).However, ((bl) lost nutrients as it germinated and grew, and the surface became wrinkled.
１０月７日 （ａｌについては引き続き変化が認められ
なかった。しかし、ｔｂ＋の馬鈴薯は自機が増大し、表
面かさらにシワシ
ワとなる。October 7th (No change was observed in al. However, the size of tb+ potatoes increased and the surface became more wrinkled.
上記したように、本発明植物の鮮度保持並びに発芽抑制
剤によった場合は、従来の単純な低温貯蔵法によった場
合よりさらに長期に亘り野菜や果実等の鮮度を保持する
ことができるものである。As mentioned above, when using the plant freshness preservation and germination inhibitor of the present invention, the freshness of vegetables, fruits, etc. can be maintained for a longer period of time than when using the conventional simple low-temperature storage method. It is.
また、実施例（２）によって明らかなように、常温下に
おいても可成りの効果が認められる。さらに、実施例（
３）によって明らかなごとく、本発明には馬鈴薯等芋類
の発芽を抑制する効果があり、生鮮野菜等の物流に多大
な効果を賦与することができるものである。Moreover, as is clear from Example (2), considerable effects are observed even at room temperature. Furthermore, Examples (
As is clear from 3), the present invention has the effect of suppressing the germination of potatoes such as potatoes, and can have a great effect on the distribution of fresh vegetables and the like.
４、4,
図面はゼオライトに芳香物質を吸着させるためのプロセ
スの一例を示す概略図である。
１：ボイラー ２：貯溜タンクThe drawing is a schematic diagram showing an example of a process for adsorbing aromatic substances to zeolite. 1: Boiler 2: Storage tank
Claims (1)
トからなる吸着体に吸着させてなることを特徴とする植
物の鮮度保持並びに発芽抑制剤。A plant freshness preservation and germination inhibitor characterized by adsorbing aromatic substances (gas bodies) separated and extracted from plants to an adsorbent made of zeolite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12317390A JPH0725647B2 (en) | 1990-05-15 | 1990-05-15 | Plant freshness retention and germination inhibitor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12317390A JPH0725647B2 (en) | 1990-05-15 | 1990-05-15 | Plant freshness retention and germination inhibitor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0421616A true JPH0421616A (en) | 1992-01-24 |
| JPH0725647B2 JPH0725647B2 (en) | 1995-03-22 |
Family
ID=14853995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12317390A Expired - Lifetime JPH0725647B2 (en) | 1990-05-15 | 1990-05-15 | Plant freshness retention and germination inhibitor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0725647B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102510883A (en) * | 2010-02-03 | 2012-06-20 | M技术株式会社 | Method for producing nanoparticles |
| CN108770409A (en) * | 2018-05-04 | 2018-11-09 | 湖北省农业科学院农业质量标准与检测技术研究所 | A kind of sweet potato dregs conservation matrix and protecting method and application |
| CN114467936A (en) * | 2022-02-17 | 2022-05-13 | 四川润尔科技有限公司 | Pesticide composition and application thereof in bud inhibition and crop quality improvement |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54129118A (en) * | 1978-03-27 | 1979-10-06 | Rikagaku Kenkyusho | Plant growth regulator |
| JPS5849302A (en) * | 1981-09-17 | 1983-03-23 | Mitsubishi Gas Chem Co Inc | Formed insecticidal and fungicidal material |
| JPH01273542A (en) * | 1988-04-26 | 1989-11-01 | Ooe Kagaku Kogyo Kk | Freshness preservative |
| JPH01163987U (en) * | 1988-04-21 | 1989-11-15 |
-
1990
- 1990-05-15 JP JP12317390A patent/JPH0725647B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54129118A (en) * | 1978-03-27 | 1979-10-06 | Rikagaku Kenkyusho | Plant growth regulator |
| JPS5849302A (en) * | 1981-09-17 | 1983-03-23 | Mitsubishi Gas Chem Co Inc | Formed insecticidal and fungicidal material |
| JPH01163987U (en) * | 1988-04-21 | 1989-11-15 | ||
| JPH01273542A (en) * | 1988-04-26 | 1989-11-01 | Ooe Kagaku Kogyo Kk | Freshness preservative |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102510883A (en) * | 2010-02-03 | 2012-06-20 | M技术株式会社 | Method for producing nanoparticles |
| CN108770409A (en) * | 2018-05-04 | 2018-11-09 | 湖北省农业科学院农业质量标准与检测技术研究所 | A kind of sweet potato dregs conservation matrix and protecting method and application |
| CN114467936A (en) * | 2022-02-17 | 2022-05-13 | 四川润尔科技有限公司 | Pesticide composition and application thereof in bud inhibition and crop quality improvement |
| CN114467936B (en) * | 2022-02-17 | 2024-01-30 | 四川润尔科技有限公司 | Pesticide composition and application thereof in inhibiting buds and improving crop quality |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0725647B2 (en) | 1995-03-22 |
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