JPH05230235A - Film for packaging vegetable and fruit - Google Patents
Film for packaging vegetable and fruitInfo
- Publication number
- JPH05230235A JPH05230235A JP3030692A JP3030692A JPH05230235A JP H05230235 A JPH05230235 A JP H05230235A JP 3030692 A JP3030692 A JP 3030692A JP 3030692 A JP3030692 A JP 3030692A JP H05230235 A JPH05230235 A JP H05230235A
- Authority
- JP
- Japan
- Prior art keywords
- film
- vegetables
- fruits
- days
- packaging
- 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
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Manufacture Of Macromolecular Shaped Articles (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は青果物が高分子フイルム
の包装袋により包装された後も、青果物が適正な酸素雰
囲気下で呼吸作用を継続させることによって、鮮度保持
をさせるための青果物包装用フイルムに関するものであ
る。さらに詳しくは青果物の呼吸作用に起因する低酸素
状態での嫌気呼吸をさせないような酸素雰囲気を保持し
つつ、しかも酸素による酸化に起因する品質の劣化を抑
え、かつ、呼吸作用によって生ずる水蒸気を包装系外に
出し、水滴に起因する軟腐等を防止するような条件を保
持するための青果物包装用フイルムに関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is for packaging fruits and vegetables for keeping freshness by keeping the fruits and vegetables breathing in an appropriate oxygen atmosphere even after the fruits and vegetables are packed in a polymer film packaging bag. It's about film. More specifically, while maintaining an oxygen atmosphere that does not cause anaerobic respiration in the low oxygen state caused by the breathing action of fruits and vegetables, it also suppresses the deterioration of quality caused by oxidation by oxygen and wraps water vapor generated by the breathing action. The present invention relates to a film for packaging fruits and vegetables, which is to be taken out of the system and holds conditions such as soft rot caused by water drops.
【０００２】[0002]
【従来の技術】青果物は収穫された後も呼吸作用を持続
する。このため収穫後の貯蔵・流通の間および食するま
では、青果物の品質劣化を防止することが必要である。
また、青果物の生産形態として、農家による栽培や、工
場による集中栽培が行われ、消費地への配送、スーパー
等の店舗での販売という流通形態をとっており、生産か
ら販売まで種々の流通経路がとられ、このため青果物
（製品）の保護のためパック包装が必要となってきてい
る。このような情況のもとにおいて、現在、市場で販売
されている青果物はただ単に無延伸ポリプロピレン、ポ
リエチレン等のフイルムからなる包装袋に入れられて流
通、販売されている。青果物の包装に用いられているフ
イルムは、特殊のものを除いて無孔であり、しかも密封
包装されているものや、脱気包装されているものが多
い。このため青果物は包装された後、無酸素状態の雰囲
気中にさらされ、嫌気呼吸せざるをえない状態に置かれ
てしまっており、この嫌気呼吸によって青果物中の糖分
が消化され、アルコールやアルデヒド等の発生のため、
袋を開けた時には異臭が発生し、とくに気温の高い夏場
に於いては殆どのものが強い臭気を発生していた。ま
た、これらの従来から用いられている包装用のフイルム
は防曇処理が施されているが、発生した水蒸気を包装系
外には放出出来ずに内部に水滴となって残り、この水滴
が青果物を軟腐させる原因となっていた。BACKGROUND OF THE INVENTION Fruits and vegetables continue to have a respiratory effect after being harvested. Therefore, it is necessary to prevent the quality deterioration of fruits and vegetables during storage / distribution after harvest and before eating.
In addition, as a production form of fruits and vegetables, cultivation is performed by farmers, intensive cultivation by factories, distribution to consumption areas, and sales at stores such as supermarkets, and various distribution channels from production to sales. Therefore, pack packaging is required to protect fruits and vegetables (products). Under such circumstances, fruits and vegetables currently sold in the market are simply distributed and sold in a packaging bag made of a film such as unstretched polypropylene or polyethylene. Films used for packaging fruits and vegetables are non-perforated except for special ones, and most of them are hermetically sealed or degassed. For this reason, after being packaged, the fruits and vegetables are exposed to an anoxic atmosphere and are forced to anaerobically breathe, and the anaerobically breathing digests the sugars in the fruits and vegetables, causing alcohol and aldehyde. Due to the occurrence of
A strange odor was generated when the bag was opened, and most of them had a strong odor especially in summer when the temperature was high. In addition, these conventionally used packaging films have been subjected to anti-fogging treatment, but the generated water vapor cannot be released to the outside of the packaging system and remain inside as water droplets, and these water droplets Had been the cause of soft rot.
【０００３】また、一般の野菜等の植物資材に関して、
酸素を供給し、鮮度を保つ包装材料のフイルムとして有
孔のフイルムを用いることが提案されている（特開昭62
-148247号公報、特開昭63-119647号公報等）が、これら
の包装に用いられる有孔フイルムは開孔面積比率が２×
１０-2〜２×１０％と極めて大きなものであり、これら
のフイルムを用いて包装しても袋内の酸素量は殆ど大気
中の状態と変わらず、オープン状態と同じとなってしま
う。これらのオープンに近い包装では、空気中の酸素量
と同等となってしまい、青果物が包装過程や流通過程等
で青果物が受けた傷口が褐変してしまうという問題や、
酸素量が多いため青果物の呼吸作用が活発となってしま
い、青果物がさらに成長してしまうという問題、さらに
は水分の蒸散により萎れ易いといった問題がある。した
がって青果物のもつ本来の味を残し、新鮮な状態を保っ
たままで食卓に供せるような包装材料としての高分子フ
イルムは、いまだ発見されていない。Further, regarding plant materials such as general vegetables,
It has been proposed to use a perforated film as a film of a packaging material that supplies oxygen and keeps it fresh (Japanese Patent Laid-Open No. 62-62160).
-148247, Japanese Patent Laid-Open No. 63-119647, etc.), the perforated film used for these packages has an open area ratio of 2 ×.
This is a very large value of 10 −2 to 2 × 10%, and even if these films are used for packaging, the amount of oxygen in the bag is almost the same as in the atmosphere, and is the same as in the open state. In those packages that are close to open, the amount of oxygen in the air will be the same, and the wounds on the fruits and vegetables will turn brown during the packaging and distribution processes.
Due to the large amount of oxygen, the respiration of fruits and vegetables becomes active, and there is a problem that fruits and vegetables grow further, and further, there is a problem that they are easily withered due to evaporation of water. Therefore, a polymer film as a packaging material that retains the original taste of fruits and vegetables and can be served on the table while maintaining a fresh state has not yet been discovered.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、青果
物の鮮度を長時間保つための望ましい酸素濃度雰囲気を
形成し、異臭が発生せず、褐変が生ぜず、萎れもなく、
しかも発生する水蒸気から生じる水滴による軟腐等のな
い商品を供給するため、鋭意研究した結果得られたもの
であり、青果物の生存に必要な最低量の酸素を供給し、
青果物をいわば冬眠状態に保つことにより、高酸素量の
障害である褐変を抑えて、かつ、青果物の呼吸により発
生する水蒸気（水滴）による軟腐等を防ぎ鮮度の高い青
果物を供給するための青果物の包装用フイルムを提供す
るにある。The object of the present invention is to form a desirable oxygen concentration atmosphere for keeping the freshness of fruits and vegetables for a long time, no offensive odor is generated, no browning occurs, and no wilting occurs.
Moreover, in order to supply products that do not have soft rot etc. due to water droplets generated from the generated steam, it is the result of intensive research, and supplies the minimum amount of oxygen necessary for the survival of fruits and vegetables,
By keeping the fruits and vegetables in a hibernating state, it is possible to suppress browning, which is a disorder of high oxygen content, and to prevent soft decay due to water vapor (water droplets) generated by respiration of the fruits and vegetables in order to supply fruits and vegetables with high freshness. To provide packaging film.
【０００５】[0005]
【課題を解決するための手段】本発明は、青果物を密封
包装するための高分子フイルムにおいて、（Ａ）ポリオ
レフィン５〜４０％、（Ｂ）ポリアミド９５〜６０％か
らなる樹脂組成物１００重量部に対して（Ｃ）低分子量
ポリエチレン１〜３０％重量部を配合した組成物からな
るフイルムであり、このフイルムに微小の孔を、その開
孔面積比率が３×１０-6〜７×１０-4％であることを特
徴とする青果物包装用フイルムに関する。なお、前記青
果物とは、野菜、豆類、きのこ類、果実、草花、生花な
どを含むものである。またこの微小孔の平均孔径は２０
〜１５０μであることが望ましい。The present invention relates to a polymer film for hermetically packaging fruits and vegetables, wherein 100 parts by weight of a resin composition comprising 5 to 40% (A) polyolefin and 95 to 60% (B) polyamide is used. On the other hand, (C) is a film comprising a composition in which 1 to 30% by weight of low molecular weight polyethylene is blended, and the film has micropores with an open area ratio of 3 × 10 −6 to 7 × 10 −. It relates to a film for packaging fruits and vegetables, which is characterized by being 4 %. The fruits and vegetables include vegetables, beans, mushrooms, fruits, flowers, fresh flowers and the like. The average pore size of these micropores is 20
It is desirable that the thickness is 150 μm.
【０００６】本発明をさらに具体的に説明する。本フイ
ルムを構成する（Ａ）成分のポリオレフィンとしては、
例えばエチレン、プロピレン、ブテン-1、ペテン-1、ヘ
キセン-1、3-メチルブテン-1、オクテン-1などのα-オ
レフィンの単独重合体、ランダムまたはブロック等の共
重合体、これらα-オレフィンの過半重量と他の不飽和
単量体とのランダム、ブロックもしくはグラフト等の共
重合体、またはこれらの重合体の酸化、ハロゲン化、ス
ルホン化したものであり、少なくとも部分的に結晶性を
しめすものである。ここで他の不飽和単量体としては例
えば、アクリル酸、メタクリル酸、マレイン酸、イタコ
ン酸、アクリル酸メチル、アクリル酸エチル、メタクリ
ル酸メチル、無水マレイン酸、アリールマレイン酸イミ
ド、アルキルマレイン酸イミド等の不飽和有機酸または
その誘導体、および酢酸ビニル、酪酸ビニル等のビニル
エステル、スチレン、メチルスチレン等の芳香族ビニル
化合物、ビニルトリメチルメトキシシラン、γ-メタク
リロイルオキシプロピルトリメトキシシラン等のビニル
シラン、ジシクロペンタジエン、4-エチリデン-2-ノル
ボネン等の非共役ジエンなどを用いることができる。共
重合の場合には、α-オレフインや他の単量体は、２種
に限らず、複数種からなるものであってもよい。The present invention will be described more specifically. As the polyolefin of the component (A) which constitutes the film,
For example, ethylene, propylene, butene-1, petene-1, hexene-1, 3-methylbutene-1, octene-1 and other α-olefin homopolymers, random or block copolymers, these α-olefins Random, block or graft copolymers of a majority weight with other unsaturated monomers, or those obtained by oxidation, halogenation or sulfonation of these polymers, which at least partially show crystallinity. Is. Examples of the other unsaturated monomer include acrylic acid, methacrylic acid, maleic acid, itaconic acid, methyl acrylate, ethyl acrylate, methyl methacrylate, maleic anhydride, aryl maleic acid imide, alkyl maleic acid imide. Such as unsaturated organic acids or derivatives thereof, and vinyl esters such as vinyl acetate and vinyl butyrate, aromatic vinyl compounds such as styrene and methylstyrene, vinyl trimethylmethoxysilane, vinylsilane such as γ-methacryloyloxypropyltrimethoxysilane, and disilane. Non-conjugated dienes such as cyclopentadiene and 4-ethylidene-2-norbornene can be used. In the case of copolymerization, the α-olefin and other monomers are not limited to two types and may be a plurality of types.
【０００７】また、本フイルムを構成する（Ｂ）成分の
ポリアミドの例としては、例えばナイロン6、ナイロン1
1、ナイロン12などのポリラクタム類、ナイロン6,6、ナ
イロン6,10、ナイロン6,12などのジカルボン酸とジアミ
ンから得られるポリアミド類、ナイロン6/6,12、ナイロ
ン6/6,6/6,10、ナイロン6/6,6/6,12、ナイロン6/6Ｔ
(T；テレフタル酸成分)などの共重合ポリアミド類、ま
たはこれらの混合物などの高アミノ末端ポリアミドが挙
げられる。Further, examples of the polyamide as the component (B) constituting the present film include nylon 6 and nylon 1
1, Polylactams such as Nylon 12, Polyamides obtained from dicarboxylic acids and diamines such as Nylon 6,6, Nylon 6,10, Nylon 6,12, Nylon 6 / 6,12, Nylon 6 / 6,6 / 6 , 10, nylon 6 / 6,6 / 6,12, nylon 6 / 6T
(T: terephthalic acid component) and other copolymerized polyamides, or a high amino-terminated polyamide such as a mixture thereof.
【０００８】また、本フイルムを構成する（Ｃ）成分の
低分子ポリエチレンの例としては平均分子量が２０００
０以下のポリオレフィンオリゴマーで、例えばポリエチ
レン、ポリプロピレン等のオリゴマー及びこれらの変成
物、例えばマレイン酸、フマル酸、カルボン酸、さらに
はこれらの無水物、及び水酸基等を化学的に結合して得
られるものが挙げられる。中でも。平均分子量が１００
０〜６０００のポリエチレン、及びポリプロピレンオリ
ゴマーの末端を無水マレイン酸変性したもので、その含
有量が５重量％以上のものが特に望ましい。Further, as an example of the low molecular weight polyethylene as the component (C) which constitutes the present film, the average molecular weight is 2000.
Polyolefin oligomers of 0 or less, for example, those obtained by chemically binding oligomers such as polyethylene and polypropylene and their modified products such as maleic acid, fumaric acid, carboxylic acid, anhydrides thereof, and hydroxyl group. Is mentioned. Above all. Average molecular weight is 100
It is particularly preferable that polyethylene and polypropylene oligomers of 0 to 6000 are modified with maleic anhydride at the terminal, and the content thereof is 5% by weight or more.
【０００９】本発明におけるフイルムを構成する（Ａ）
ポリオレフィン、（Ｂ）ポリアミドおよび（Ｃ）低分子
ポリエチレンの組成比率は、（Ａ）ポリオレフィン５〜
４０重量％、（Ｂ）ポリアミド９５〜６０重量％からな
る樹脂組成物１００重量部に対して（Ｃ）低分子量ポリ
エチレン１〜３０重量部から成るものであって、（Ａ）
成分の含量が５重量％より少ない場合は、フイルムに加
工する時の成形加工性が十分でなく、また４０重量％よ
り多い場合は水蒸気の透過性において好ましくない。ま
た、（Ｂ）成分の含量が６０重量％より少ない場合は同
様に水蒸気透過性が不十分であり、青果物を包装した場
合、その呼吸によって発生する水蒸気を包装系外に放出
することが十分でなく、水滴が包装系内に溜まってしま
い青果物の軟腐等を引き起こしてしまう恐れがある。ま
た、９５重量％より多い場合は前述の（Ａ）成分の５重
量％より少ない場合と同じにフイルムに加工することが
困難となってしまう。また、（Ｃ）成分については、含
量が１重量部より少ない場合は、樹脂組成物の相溶分散
性に問題があり、分散粒子径が数十〜数百μと大きく、
外観及び透明性が不十分となってしまい、また含量が３
０重量部より多い場合にはフイルムとしての耐熱性が低
下してしまうとともに強度が低下し、さらには水蒸気の
透過性が低下し好ましくなくなってしまう。これらのフ
イルムは必要に応じて基本的特性を損なわない範囲で添
加剤、例えば防曇剤、帯電防止剤、紫外線防止剤などを
添加することも可能であり、さらにはフイルムの表面に
薄いシーラント層を付すこともできる。The film of the present invention is constituted (A).
The composition ratio of polyolefin, (B) polyamide and (C) low molecular weight polyethylene is (A) polyolefin 5 to
(C) low molecular weight polyethylene (1) to 30 parts by weight per 100 parts by weight of a resin composition consisting of 40% by weight (B) 95 to 60% by weight of polyamide, and (A)
When the content of the component is less than 5% by weight, the moldability when processing into a film is insufficient, and when it exceeds 40% by weight, the water vapor permeability is not preferable. Similarly, when the content of the component (B) is less than 60% by weight, the water vapor permeability is similarly insufficient, and when the fruits and vegetables are packaged, it is sufficient to release the water vapor generated by the breathing to the outside of the packaging system. However, water drops may accumulate in the packaging system and cause soft rot of fruits and vegetables. If it is more than 95% by weight, it becomes difficult to process it into a film as in the case of less than 5% by weight of the above-mentioned component (A). Further, regarding the component (C), when the content is less than 1 part by weight, there is a problem in the compatibility dispersibility of the resin composition, and the dispersed particle diameter is as large as several tens to several hundreds μ.
The appearance and transparency are insufficient, and the content is 3
If the amount is more than 0 parts by weight, the heat resistance of the film is lowered, the strength is lowered, and further the water vapor permeability is lowered, which is not preferable. These films may be added with additives such as anti-fog agents, antistatic agents, and ultraviolet ray inhibitors as long as they do not impair the basic properties, and further, a thin sealant layer is formed on the surface of the film. Can also be attached.
【００１０】本発明の青果物包装用フイルムは上記のよ
うな組成物から成るものであり、かつ、包装する青果物
の呼吸量に合わせて酸素ガス透過のための微小の孔を有
するものであり、包装する青果物の量、種類および包装
するためのフイルムの有効面積によって開孔面積比率が
決められるが、青果物の包装用としては、その開孔面積
比率は３×１０-6〜７×１０-4％であることが必要であ
る。この理由は包装袋中の酸素量および炭酸ガス量を青
果物の鮮度保持に適した条件に保持するためのものであ
り、本発明者等の実験結果からは酸素濃度が３％以上１
５％以下が望ましく、これらの条件を満たすための開孔
面積比率は３×１０-6〜７×１０-4％の範囲である。開
孔面積比率が３×１０-6％以下となると、青果物は包装
後の呼吸作用により、流通過程中で無酸素状態となり嫌
気呼吸を始めてしまい、異臭を発生する。また、開孔面
積比率が７×１０-4％以上となれば包装袋中の酸素量が
多くなりすぎ、この酸素の影響を受けて、青果物の包装
工程あるいは流通過程で受けた傷口等が酸素のために褐
変現象を引き起こして、さらには酸素量が多いため、青
果物の呼吸作用が活発化し、青果物が必要以上に成育し
てしまうという問題が発生する。従って青果物の包装袋
として用いられる有孔フイルムの開孔面積比率としては
３×１０-6〜７×１０-4％であることが必要であり、望
ましくは４×１０-6〜８×１０-4％である。The film for packaging fruits and vegetables of the present invention comprises the composition as described above and has minute holes for permeating oxygen gas according to the respiration rate of the fruits and vegetables to be packaged. The opening area ratio is determined by the amount and type of fruits and vegetables to be used and the effective area of the film for packaging. For packaging of fruits and vegetables, the opening area ratio is 3 × 10 −6 to 7 × 10 −4 %. It is necessary to be. The reason for this is to keep the amount of oxygen and the amount of carbon dioxide in the packaging bag under conditions suitable for keeping the freshness of fruits and vegetables. From the experimental results of the present inventors, the oxygen concentration is 3% or more.
5% or less is desirable, and the opening area ratio for satisfying these conditions is in the range of 3 × 10 −6 to 7 × 10 −4 %. When the open area ratio is 3 × 10 −6 % or less, the fruits and vegetables become anoxic during the distribution process due to the breathing action after packaging, and start anaerobic breathing, generating offensive odors. Further, when the open area ratio is 7 × 10 −4 % or more, the amount of oxygen in the packaging bag becomes too large, and due to this oxygen, the wounds, etc., received during the packaging process or distribution process of fruits and vegetables are oxygen. Therefore, the browning phenomenon is caused, and further, since the oxygen content is large, the respiratory action of fruits and vegetables is activated, and the fruits and fruits grow more than necessary. Therefore, the aperture area ratio of the perforated film used as a packaging bag for fruits and vegetables needs to be 3 × 10 −6 to 7 × 10 −4 %, preferably 4 × 10 −6 to 8 × 10 −. 4 %.
【００１１】また、有孔フイルムにおける孔部の平均径
は出来るだけ小さいことが望ましく、一般的には２０〜
１５０μ程度、好ましくは３０〜１００μである。孔径
は出来るだけ小さいことが望ましいが、２０μ以下では
有孔フイルムの生産性が低下する。また、平均孔径が１
５０μ以上であれば、適正な開孔面積比率を得るに必要
な孔数が減少して、鮮度保持の品質精度に不安が生じ
る。また、孔の形状は、円形や四角または三角形など、
どのような形状であってもよく、長径方向の平均径が１
５０μ以下であれば何等差し支えはないが、円形が開孔
作業性等の面より望ましい。It is desirable that the average diameter of the holes in the perforated film is as small as possible.
It is about 150 μ, preferably 30 to 100 μ. It is desirable that the pore size is as small as possible, but if it is 20 μm or less, the productivity of the perforated film is lowered. The average pore size is 1
If it is 50 μm or more, the number of holes required to obtain an appropriate open area ratio is reduced, and there is concern about the quality accuracy of keeping freshness. Also, the shape of the hole can be circular, square, triangular, etc.
It may have any shape, and the average diameter in the major axis direction is 1
If it is 50 μm or less, there is no problem, but a circular shape is preferable from the viewpoint of workability of opening.
【００１２】また、青果物の包装用に用いられる本発明
のフイルムからなる包装袋は、対象となる青果物の種類
や量によってそのサイズが決められ、必要酸素量によっ
て開孔面積比率が決められる。開孔面積比率は孔の平均
孔径と孔数によって算出されるが、１包装袋当たりの孔
数は出来る限り複数個とすることが望ましく、内容物の
付着や外的条件、例えばバーコードや値段票等の貼付け
などで孔がふさがれてしまうことがあるので、青果物の
鮮度保持を保証するには複数個の孔が好ましく、さらに
袋あたり５個以上の孔をもち、孔１個あたりの影響度を
２０％以下にすることが望ましい。また青果物の包装袋
としては、三方シール、四方シール袋またはガゼット袋
などの形態の袋であっても何等差し支えなく、さらには
トレー、カップ等に青果物を充填しこれを本発明のフイ
ルムによってトップシールする形態のものであってもよ
い。The size of the packaging bag made of the film of the present invention used for packaging fruits and vegetables is determined by the type and amount of the target fruits and vegetables, and the opening area ratio is determined by the required oxygen amount. The open area ratio is calculated based on the average hole diameter and the number of holes, but it is desirable that the number of holes per packaging bag is as many as possible, and the adhesion of contents and external conditions such as bar code and price. Since the holes may be blocked by sticking votes etc., it is preferable to have multiple holes to ensure the freshness of fruits and vegetables, and more than 5 holes per bag, and the effect per hole It is desirable that the degree be 20% or less. Further, as the packaging bag of fruits and vegetables, there is no problem even if it is a bag in the form of a three-sided seal, a four-sided seal bag or a gusset bag, and further, a tray, a cup or the like is filled with fruits and vegetables and top-sealed by the film of the present invention. It may be of a form.
【００１３】なお、青果物の鮮度保持には、当然なが
ら、その流通過程、および店頭、消費までの温度管理が
重要なポイントであり、青果物の呼吸量も当然これらの
温度に依存し、これらの温度が高くなるにつれてその呼
吸量も増加するが、本発明はこれらの温度を５〜１５℃
を想定したものであり、その包装形態は本発明のフイル
ムを用いた密封形態であることを前提としたものであ
る。In order to maintain the freshness of fruits and vegetables, of course, the distribution process, temperature control at the store and consumption are important points, and the respiration rate of fruits and vegetables naturally depends on these temperatures. However, according to the present invention, the temperature is 5 to 15 ° C.
It is assumed that the packaging form is a sealed form using the film of the present invention.
【００１４】《フイルム試作例》（Ａ）成分として低密
度ポリエチレンを使用し、（Ｂ）成分としてナイロン
６、（Ｃ）成分として平均分子量が２０００のポリエチ
レンオリゴマーの末端を無水マレイン酸変性したもの
で、その含有量が約５重量％のものを使用し、表１の樹
脂配合量で配合し均一となるよう混練し、押出機により
Ｔ-ダイを用いて０.０３mm厚のフイルムを試作した。光
線透過率およびＨazeはＡＳＴＭ−Ｄ1003により測定し、
フイルム外観は目視によりおこない、シール性について
は２００℃、１secの条件で行い、シール状態および外
観を観察した。またフイルム強度として引張り強度をＡ
ＳＴＭ−Ｄ638により測定した。 得られた試作フイルムNO３はフイッシュアイだらけの外
観の非常に悪いものであり、試作フイルムNO５は加工性
が悪くフイルムとしてＴ-ダイ押出しが出来なかった。
また試作フイルムNO６のものはフイルムとしての強度が
なく袋状にした場合、青果物の包装用にたえるものでは
なかった。<< Prototype of Film >> A low density polyethylene was used as the component (A), nylon 6 was used as the component (B), and a polyethylene oligomer having an average molecular weight of 2,000 was used as the component (C) and the end of which was modified with maleic anhydride. A film having a content of about 5% by weight was used, compounded with the resin content shown in Table 1 and kneaded so as to be uniform, and a film having a thickness of 0.03 mm was experimentally produced using a T-die by an extruder. Light transmittance and Haze are measured by ASTM-D1003,
The appearance of the film was visually observed, and the sealing property was observed at 200 ° C. for 1 second, and the sealing state and appearance were observed. Also, the tensile strength is A as the film strength.
It was measured by STM-D638. The obtained trial film NO3 had a very poor appearance full of fish eyes, and the trial film NO5 had poor workability and could not be T-die extruded as a film.
Further, the prototype film No. 6 had no strength as a film, and when it was formed into a bag, it was not suitable for packaging fruits and vegetables.
【００１５】 [0015]
【００１６】[0016]
《実施例１》試作フイルムNO１を用いて、内寸が１５０
mm×２００mmのものに平均孔径８０μの孔を２４個あ
け、開孔面積比率が２．０×１０-4％の包装袋を作成
し、この包装袋にしめじ１００ｇを発泡ポリスチレンの
トレーに入れたものを密封包装し、５℃で保存し、その
３日後および５日後の臭気発生状況、褐変および水濡れ
状態を観察した。その結果、いずれも良好な結果が得ら
れた。包装袋内のガス濃度は３日後のＯ2は１５％、Ｃ
Ｏ2は５％、５日後のＯ2は１２％、ＣＯ2は９％であっ
た。<< Example 1 >> Using the prototype film NO1, the inner size was 150.
Twenty-four holes with an average pore diameter of 80μ were opened in a size of mm × 200 mm, a packaging bag with an opening area ratio of 2.0 × 10 −4 % was prepared, and 100 g of shimeji mushrooms were placed in a tray of expanded polystyrene. The product was hermetically packed and stored at 5 ° C., and the odor generation state, browning and water wetting state were observed 3 and 5 days later. As a result, good results were obtained in all cases. The gas concentration in the packaging bag is 15% O 2 after 3 days, and C
O 2 was 5%, O 2 after 12 days was 12%, and CO 2 was 9%.
【００１７】《実施例２》試作フイルムNO２を用いて、
内寸が２００mm×２３０mmのものに平均孔径が６０μの
孔を９個あけ、開孔面積比率が２．８×１０-5％の包装
袋を作成し、この包装袋に枝豆２００ｇを充填し密封包
装し、５℃で保存し、３日後および７日後の臭気発生状
況、変色状況を観察した。その結果、いずれも良好な結
果が得られた。包装袋内のガス濃度は３日後のＯ2は１
２％、ＣＯ2は５％、７日後のＯ2は１２％、ＣＯ2は５
％であった。Example 2 Using a prototype film NO2,
Nine holes with an average pore diameter of 60μ are opened in an inner size of 200 mm × 230 mm, a packaging bag with an open area ratio of 2.8 × 10 -5 % is created, and 200 g of edamame is filled in this packaging bag and sealed. It was packaged and stored at 5 ° C., and the appearance of odor and the appearance of discoloration were observed after 3 days and 7 days. As a result, good results were obtained in all cases. The gas concentration in the packaging bag is O 2 after 3 days is 1
2%, CO 2 5%, O 2 after 7 days 12%, CO 2 5
%Met.
【００１８】《実施例３》試作フイルムNO１を用いて、
内寸が１４０mm×２００mmのものに平均孔径が４０μの
孔を３０個あけ、開孔面積比率が６．８×１０-5％の包
装袋を作成し、この包装袋にかいわれ５０ｇを根つきの
まま透明塩化ビニールのトレーに入れ密封包装し、５℃
で保存し、３日後および５日後の臭気発生状況、変色お
よび水滴による軟腐状態を観察した。その結果、いずれ
も良好な結果が得られた。包装袋内のガス濃度は、３日
後Ｏ2は１１％、ＣＯ2は７％、５日後のＯ2は７％、Ｃ
Ｏ2は１２％であった。<Embodiment 3> Using a prototype film NO1,
30 holes with an average hole diameter of 40μ are opened in an inner size of 140 mm x 200 mm, and a packaging bag with an open area ratio of 6.8 x 10 -5 % is created. Put it in a transparent vinyl chloride tray, seal and wrap it, 5 ℃
After 3 days and 5 days, the state of odor generation, discoloration, and the soft rot state due to water droplets were observed. As a result, good results were obtained in all cases. The gas concentration in the packaging bag was 11% of O 2 after 3 days, 7% of CO 2 and 7% of O 2 after 5 days, C
O 2 was 12%.
【００１９】《比較例１》実施例１で用いた試作フイル
ムNO１で、内寸が１５０mm×２００mmのものに平均孔径
３０μの孔を２個あけ、開孔面積比率が２．３×１０-6
％の包装袋を作成し、この包装袋にしめじ１００ｇを発
泡ポリスチレンのトレーに入れたものを密封包装し、５
℃で保存し、その３日後および５日後の鮮度を調べた。
その結果、３日以降悪臭が発生していた。包装袋内のガ
ス濃度は３日後のＯ2は３％、ＣＯ2は１７％、５日後の
Ｏ2は０％、ＣＯ2は２５％であった。Comparative Example 1 The trial film NO1 used in Example 1 having an inner size of 150 mm × 200 mm was opened with two holes having an average pore diameter of 30 μ, and the open area ratio was 2.3 × 10 −6.
% Packaging bag, put 100 g of shimeji mushrooms in the packing bag in a tray of expanded polystyrene, and tightly package it.
It was stored at 0 ° C., and freshness was examined 3 and 5 days later.
As a result, a bad odor was generated after 3 days. O 2 3% after the gas concentration 3 days in the package bag, CO 2 is 17%, O 2 0% after 5 days, CO 2 was 25%.
【００２０】《比較例２》実施例１で用いた試作フイル
ムNO１で、内寸が１５０mm×２００mmのものに平均孔径
１６０μの孔を１５０個あけ、開孔面積比率が５．０×
１０-3％の包装袋を作成し、この包装袋にしめじ１００
ｇを発泡ポリスチレンのトレーに入れたものを密封包装
し、５℃で保存し、その３日後および５日後の鮮度を調
べた。その結果、３日以降褐変が進行していた。包装袋
内のガス濃度は３日後のＯ2は２０％、ＣＯ2は０％、５
日後のＯ2は２０％、ＣＯ2は０％であった。Comparative Example 2 The trial film NO1 used in Example 1 having an inner size of 150 mm × 200 mm was provided with 150 holes having an average pore diameter of 160 μ, and the open area ratio was 5.0 ×.
Make a 10 -3 % wrapping bag, and add 100% shimeji mushrooms to this wrapping bag.
What was placed in a tray of expanded polystyrene was hermetically packaged and stored at 5 ° C., and the freshness was examined 3 days and 5 days thereafter. As a result, browning proceeded after 3 days. After 3 days, the gas concentration in the packaging bag was 20% for O 2 and 0% for CO 2.
After 2 days, O 2 was 20% and CO 2 was 0%.
【００２１】《比較例３》試作フイルムNO４を用い、内
寸１５０mm×２００mmのものに平均孔径８０μの孔を２
４個あけ、開孔面積比率が２．０×１０-4％の包装袋を
作成し、この包装袋にしめじ１００ｇを発泡ポリスチレ
ンのトレーに入れたものを密封包装し、５℃で保存し、
その３日後および５日後の鮮度を調べた。その結果、５
日後はしめじは水滴による褐変が見られ、明らかに劣化
していた。なお、包装袋内のガス濃度は３日後のＯ2は
１４％、ＣＯ2は５％、５日後のＯ2は１２％、ＣＯ2は
８％であった。COMPARATIVE EXAMPLE 3 Using a trial film NO4, two holes having an average hole diameter of 80μ were formed in an inner size of 150 mm × 200 mm.
4 pieces are opened, a packaging bag with an open area ratio of 2.0 × 10 -4 % is prepared, 100 g of shimeji mushrooms are placed in a tray of expanded polystyrene in this packaging bag, and the package is stored at 5 ° C.
The freshness was examined 3 and 5 days later. As a result, 5
After a day, the shimeji mushroom was browning due to water droplets and was clearly deteriorated. Incidentally, O 2 14% after the gas concentration in the packaging bag 3 days, CO 2 is 5%, O 2 12% after 5 days, CO 2 was 8%.
【００２２】《比較例４》実施例２で用いた試作フイル
ムNO２で、内寸が２００mm×２３０mmのものに平均孔径
が１２０μの孔を１６０個あけ、開孔面積比率が２．０
×１０-3％の包装袋を作成し、この包装袋に枝豆を２０
０ｇ充填し、５℃で保存し、３日後および７日後の鮮度
を調べた。その結果、表皮の黄変が進行しており、食し
た時には甘みが抜けていた。包装袋内のガス濃度は３日
後のＯ2は１９％、ＣＯ2は１％、７日後のＯ2は２０
％、ＣＯ2は１％であった。Comparative Example 4 The trial film NO2 used in Example 2 having an inner size of 200 mm × 230 mm was provided with 160 holes having an average hole diameter of 120 μ and an opening area ratio of 2.0.
Make a wrapping bag of × 10 -3 % and add 20 soybeans to this wrapping bag.
It was filled with 0 g and stored at 5 ° C., and freshness was examined after 3 days and 7 days. As a result, the yellowing of the epidermis progressed, and the sweetness was lost when eating. The gas concentration in the packaging bag was 19% for O 2 after 3 days, 1% for CO 2 and 20% for O 2 after 7 days.
%, CO 2 was 1%.
【００２３】《比較例５》試作フイルムNO４を用い、内
寸が２００mm×２３０mmのものに平均孔径が６０μの孔
を９個あけ、開孔面積比率が２．８×１０-5％の包装袋
を作成し、この包装袋に枝豆２００ｇを充填し密封包装
し、５℃で保存し、３日後および７日後の鮮度を調べ
た。その結果、７日後は枝豆の呼吸作用による水蒸気か
らの水滴にあたった部分が暗緑色に変色しており、外観
が劣るものとなってしまっていた。包装袋内のガス濃度
は３日後のＯ2は１２％、ＣＯ2は５％、５日後のＯ2は
１２％、ＣＯ2は９％であった。Comparative Example 5 Using a trial film NO4, a packaging bag having an inner size of 200 mm × 230 mm and 9 holes having an average pore diameter of 60 μ was formed, and the opening area ratio was 2.8 × 10 −5 %. Then, 200 g of edamame was packed in this packaging bag, which was hermetically packaged, stored at 5 ° C., and freshness after 3 days and 7 days was examined. As a result, after 7 days, the part corresponding to the water droplets from the steam due to the respiratory action of the soybeans was discolored to dark green, and the appearance was inferior. Gas concentration in the packaging bag O 2 12% after 3 days, CO 2 is 5%, O 2 12% after 5 days, CO 2 was 9%.
【００２４】《比較例６》実施例３で用いた試作フイル
ムNO１で、内寸が１４０mm×２００mmの孔なしの包装袋
を作成し、この包装袋にかいわれ５０ｇを根つきのまま
透明塩化ビニールのトレーに入れたものを密封包装し、
５℃で保存し、３日後および５日後の鮮度を調べた。そ
の結果、５日後には異臭が感じられ、包装袋内のガス濃
度は、３日後のＯ2は３％、ＣＯ2は１５％、５日後のＯ
2は１％、ＣＯ2は２３％であった。Comparative Example 6 Using the trial film NO1 used in Example 3, a packaging bag having an inner size of 140 mm × 200 mm and having no holes was prepared. I put it in a sealed package,
It was stored at 5 ° C., and the freshness after 3 days and 5 days was examined. As a result, an unpleasant odor was felt after 5 days, and the gas concentration in the packaging bag was 3% for O 2 after 3 days, 15% for CO 2 and 5% after 5 days.
2 was 1% and CO 2 was 23%.
【００２５】《比較例７》試作フイルムNO４を用い、内
寸が１４０mm×２００mmのものに平均孔径４０μの孔を
３０個あけ、開孔面積比率が６．８×１０-5％の包装袋
を作成し、この包装袋にかいわれ５０ｇを根つきのまま
透明塩化ビニールのトレーに入れ密封包装し、５℃で保
存し、３日後および５日後の鮮度を調べた。その結果、
５日後のものは、かいわれの呼吸作用による水蒸気から
の水滴により緑葉の部分に軟腐が始まって、この軟腐に
よるものと思われる異臭が発生していた。なお包装袋内
のガス濃度はＯ2は１１％、ＣＯ2は７％、５日後のＯ2
は７％、ＣＯ2は１２％であった。Comparative Example 7 Using a trial film NO4, 30 holes having an average hole diameter of 40μ were opened in an inner size of 140 mm × 200 mm, and a packaging bag having an opening area ratio of 6.8 × 10 −5 % was prepared. After being prepared, 50 g of this packaging bag was put in a tray of transparent vinyl chloride with its roots and sealed, and stored at 5 ° C., and the freshness after 3 days and 5 days was examined. as a result,
After 5 days, soft rot began to occur in the green leaves due to water droplets from water vapor due to the respiratory action of the sprouts, and an offensive odor that was thought to be due to this soft rot was generated. Incidentally gas concentration in the packaging bag O 2 is 11% CO 2 7%, after 5 days O 2
Was 7% and CO 2 was 12%.
【００２６】[0026]
【発明の効果】本発明の青果物包装用フイルムは、青果
物の嫌気呼吸のため発生する臭気を防ぎ、しかも嫌気呼
吸による糖分の消化を防止し、一方、過剰の酸素による
褐変、変色および成長、熟成を防ぎ、青果物の鮮度を保
った状態で永く保存する事ができ、さらに青果物の呼吸
作用等による湿気を包装系外に出すことにより、水滴に
よる青果物の軟腐等をも防ぐことの出来得る青果物包装
用フイルムである。INDUSTRIAL APPLICABILITY The film for packaging fruits and vegetables of the present invention prevents the odor generated due to anaerobic respiration of fruits and vegetables, and also prevents the digestion of sugars by anaerobic respiration, while the browning, discoloration and growth and ripening due to excess oxygen. Can be stored for a long time while keeping the freshness of fruits and vegetables for a long time, and by removing moisture caused by the breathing action of fruits and vegetables from the packaging system, it is possible to prevent soft rot of fruits and vegetables due to water drops. It is a film for.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ０８Ｌ 33/24 7921−4Ｊ 77/00 ＬＱＳ 9286−4Ｊ // Ｂ６５Ｄ 85/50 Ａ 7445−3Ｅ Ｃ０８Ｌ 23/00 ＬＣＤ 7107−4Ｊ ＬＣＶ 7107−4Ｊ (72)発明者 古川 禎央 東京都千代田区内幸町１丁目２番２号 住 友ベークライト株式会社内─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Office reference number FI Technical display location C08L 33/24 7921-4J 77/00 LQS 9286-4J // B65D 85/50 A 7445-3E C08L 23/00 LCD 7107-4J LCV 7107-4J (72) Inventor Sadao Furukawa 1-2-2 Uchisaiwaicho, Chiyoda-ku, Tokyo Sumitomo Bakelite Co., Ltd.
Claims (2)
（Ｂ）ポリアミド９５〜６０重量％からなる樹脂組成物
１００重量部に対して（Ｃ）低分子量ポリエチレン１〜
３０重量部を配合した組成物からなるフイルムであっ
て、その開孔面積比率が３×１０-6〜７×１０-4％であ
ることを特徴とする青果物包装用フイルム。1. (A) 5 to 40% by weight of polyolefin,
(B) 1 to 100 parts by weight of a resin composition consisting of 95 to 60% by weight of polyamide (C) 1 to low molecular weight polyethylene
A film for packaging fruits and vegetables, comprising a composition containing 30 parts by weight and having an open area ratio of 3 × 10 −6 to 7 × 10 −4 %.
孔径が２０〜１５０μである特許請求項１記載の青果物
包装用フイルム。2. The film according to claim 1, wherein the perforated synthetic resin film has an average pore diameter of 20 to 150 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3030692A JPH05230235A (en) | 1992-02-18 | 1992-02-18 | Film for packaging vegetable and fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3030692A JPH05230235A (en) | 1992-02-18 | 1992-02-18 | Film for packaging vegetable and fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05230235A true JPH05230235A (en) | 1993-09-07 |
Family
ID=12300085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3030692A Pending JPH05230235A (en) | 1992-02-18 | 1992-02-18 | Film for packaging vegetable and fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05230235A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997030911A1 (en) | 1996-02-20 | 1997-08-28 | Ben-Tzur, Israel | Plastic packaging material |
| US6190710B1 (en) | 1996-02-20 | 2001-02-20 | Stepac L.A., The Sterilizing Packaging Company Of L.A., Ltd. | Plastic packaging material |
| KR100403892B1 (en) * | 2001-05-29 | 2003-11-03 | 오재완 | Fibrous sheets used for covering fruits coated with polymer |
| CN103013108A (en) * | 2012-11-25 | 2013-04-03 | 安徽六方重联机械股份有限公司 | Wrapping-purposed plastic film containing nylon PA66 |
| CN103044909A (en) * | 2012-11-25 | 2013-04-17 | 安徽六方重联机械股份有限公司 | Packaging plastic substrate thin film containing nylon PA6 |
| JP2014503022A (en) * | 2011-01-18 | 2014-02-06 | ビーエーエスエフ ソシエタス・ヨーロピア | Hydrolytically stable polyamide |
-
1992
- 1992-02-18 JP JP3030692A patent/JPH05230235A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997030911A1 (en) | 1996-02-20 | 1997-08-28 | Ben-Tzur, Israel | Plastic packaging material |
| US6190710B1 (en) | 1996-02-20 | 2001-02-20 | Stepac L.A., The Sterilizing Packaging Company Of L.A., Ltd. | Plastic packaging material |
| KR100403892B1 (en) * | 2001-05-29 | 2003-11-03 | 오재완 | Fibrous sheets used for covering fruits coated with polymer |
| JP2014503022A (en) * | 2011-01-18 | 2014-02-06 | ビーエーエスエフ ソシエタス・ヨーロピア | Hydrolytically stable polyamide |
| CN103013108A (en) * | 2012-11-25 | 2013-04-03 | 安徽六方重联机械股份有限公司 | Wrapping-purposed plastic film containing nylon PA66 |
| CN103044909A (en) * | 2012-11-25 | 2013-04-17 | 安徽六方重联机械股份有限公司 | Packaging plastic substrate thin film containing nylon PA6 |
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