JPH07289162A - Method for retaining freshness of material having pore to be stored and apparatus for retaining freshness - Google Patents
Method for retaining freshness of material having pore to be stored and apparatus for retaining freshnessInfo
- Publication number
- JPH07289162A JPH07289162A JP9101494A JP9101494A JPH07289162A JP H07289162 A JPH07289162 A JP H07289162A JP 9101494 A JP9101494 A JP 9101494A JP 9101494 A JP9101494 A JP 9101494A JP H07289162 A JPH07289162 A JP H07289162A
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- Japan
- Prior art keywords
- stored
- pores
- freshness
- stored object
- retaining
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、例えば、果実・軟弱野
菜・切り花等の気孔を有する被貯蔵物の鮮度を保持する
方法並びに鮮度保持装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for maintaining the freshness of a stored object having pores such as fruits, soft vegetables and cut flowers, and a freshness maintaining device.
【０００２】[0002]
【従来の技術】近年、例えば、果実・軟弱野菜・切り花
等の気孔を有する被貯蔵物の鮮度を長期間にわたって保
持させることは、経済規模の拡大や流通の長大化のみな
らず、日常生活全般に有用な事項である。2. Description of the Related Art In recent years, for example, keeping the freshness of stored objects having pores such as fruits, soft vegetables, cut flowers, etc. for a long period of time has not only expanded the economic scale and lengthened the distribution, but also the general daily life. It is a useful matter for.
【０００３】従来、このような被貯蔵物の鮮度を保つた
めの鮮度保持装置としては、冷蔵庫等のように、周囲温
度を下げることにより被貯蔵物の新陳代謝を抑制し、こ
の抑制により鮮度をある程度の期間保持するように構成
されている。Conventionally, as a freshness-keeping device for keeping the freshness of such a stored object, like a refrigerator, the ambient temperature is lowered to suppress the metabolism of the stored object, and this suppression suppresses the freshness to some extent. Is configured to hold for.
【０００４】ところで、鮮度保持装置による新陳代謝を
抑制する概念とは、植物生理学上での温度係数Ｑ10とい
う考え方を基本概念としている。この温度係数Ｑ10と
は、被貯蔵物に関して、 Ｑ10＝１０℃上昇した時の反応速度／ある温度における
反応速度 と定義されている。尚、Ｑ10は、通常２前後の値を示し
ているが、これは温度が１０℃上昇すればその反応速度
が２倍になると言うことを意味し、換言すれば、温度を
下げることにより反応速度が抑制され、この反応速度の
抑制により被貯蔵物の呼吸が緩慢となって老化現象が抑
えられた分、鮮度保持が容易となるということである。By the way, the concept of suppressing metabolism by the freshness preservation device is based on the concept of a temperature coefficient Q 10 in plant physiology. The temperature coefficient Q 10 is defined as the reaction rate when Q 10 = 10 ° C./reaction rate at a certain temperature with respect to the stored object. Q 10 usually shows a value around 2, which means that if the temperature rises by 10 ° C., the reaction rate doubles, that is, by lowering the temperature, the reaction This means that the rate is suppressed, and the suppression of this reaction rate slows the respiration of the stored object and suppresses the aging phenomenon, so that it becomes easier to maintain the freshness.
【０００５】[0005]
【発明が解決しようとする課題】ところで、従来の鮮度
保持装置は、上述した原理に基づいて装置本体内を低温
とすることによって被貯蔵物の鮮度を保持しているが、
この様に、単に装置本体内を低温にするのみでは、被貯
蔵物の鮮度を長期的に保持することは困難であった。By the way, the conventional freshness preservation device retains the freshness of the stored object by keeping the inside of the device body at a low temperature based on the above-mentioned principle.
As described above, it is difficult to maintain the freshness of the stored object for a long period of time simply by lowering the temperature inside the apparatus body.
【０００６】そこで、例えば、エチレンの吸着や紫外線
による殺菌等を付加することによって鮮度保持期間を延
長するようにした高鮮度保持装置が開発されているが、
何れの場合にあっても、Ｑ10の考え方を基本としている
ため、鮮度保持に関する基本概念の域を出る程長期間延
長することができるものが開発されていないのが実情で
ある。Therefore, for example, a high freshness preservation device has been developed in which the freshness preservation period is extended by adding ethylene adsorption or sterilization by ultraviolet rays.
In any case, since it is based on the concept of Q 10 , the reality is that nothing that can be extended for a long time beyond the basic concept of freshness preservation has not been developed.
【０００７】他方、貯蔵の対象となる果実や軟弱野菜或
は切り花等の気孔を有する被貯蔵物は、常に呼吸作用が
営まれている結果、気孔から体内に酸素を取り込むと共
に炭酸ガスや水分を体内から排出して老化することによ
り鮮度が急速に失われてしまう。尚、この老化は−１０
℃の領域であっても完全に停止させることはできなかっ
た。[0007] On the other hand, a stored object having pores such as fruits, soft vegetables or cut flowers to be stored constantly breathes, and as a result, oxygen is taken into the body from the pores and carbon dioxide and water are absorbed. Freshness is rapidly lost as it is discharged from the body and ages. In addition, this aging is -10
It could not be completely stopped even in the range of ° C.
【０００８】本発明は、上記事情に鑑みなされたもので
あって、老化の基となる気孔の呼吸作用を、単に抑制す
るのではなく、人工的に気孔の開口度を制御して適正な
状態に保持することができるならば、呼吸作用の低減が
可能となって長期的な鮮度の保持が可能となるという考
えに至り、果実・軟弱野菜・切り花等についての気孔制
御鮮度保持との関連について貯蔵試験を行い、ガス分析
・顕微鏡観察等により多年にわたって検討した結果、低
温貯蔵に加えて気孔の最適制御を加えた場合には長期的
な鮮度の保持が可能であることが証明されたことに基づ
いて、気孔を有する被貯蔵物の鮮度保持期間を長期間に
わたって延長することができる鮮度保持方法並びに鮮度
保持装置を提供することを目的とするものである。The present invention has been made in view of the above circumstances, and does not simply suppress the breathing action of the pores which is the basis of aging, but artificially controls the opening degree of the pores to provide a proper state. If it can be kept in the air, it will lead to the idea that the respiratory action can be reduced and the freshness can be retained for a long time, and the relationship with the stomatal control freshness retention of fruits, soft vegetables, cut flowers, etc. As a result of conducting a storage test and examining it for many years by gas analysis, microscopic observation, etc., it was proved that long-term freshness can be maintained if optimum control of pores is added in addition to low temperature storage. Based on this, it is an object of the present invention to provide a freshness maintaining method and a freshness maintaining apparatus capable of extending the freshness maintaining period of a stored object having pores for a long period of time.
【０００９】[0009]
【課題を解決するための手段】その目的を達成するた
め、請求項１に記載の発明は、被貯蔵物の鮮度保持期間
が最大となる最適重量減少率に基づいて前記被貯蔵物の
気孔の開口度を制御しつつ貯蔵することを要旨とする。In order to achieve the object, the invention according to claim 1 is based on an optimum weight reduction rate at which the freshness retention period of the stored object is maximized and the pores of the stored object are stored. The gist is to store while controlling the opening degree.
【００１０】また、請求項２に記載の発明は、被貯蔵物
を貯蔵する装置本体内にサンプル用重量変換部を設け、
該装置本体内の被貯蔵物の気孔の開口度を検出する制御
部を前記サンプル用重量変換部に連係し、前記制御部の
検出結果に基づいて被貯蔵物を乾燥または冷蔵する調節
部を設けたことをことを要旨とする。The invention according to claim 2 is further characterized in that a sample weight converting portion is provided in the apparatus main body for storing the object to be stored,
A control unit for detecting the porosity of the stored object in the apparatus main body is linked to the sample weight conversion unit, and an adjusting unit for drying or refrigerating the stored object based on the detection result of the control unit is provided. The main point is that.
【００１１】[0011]
【作用】請求項１に記載の方法にあっては、気孔を有す
る被貯蔵物は常時呼吸をしながら老化してその鮮度が逐
次喪失されるが、この際、気孔の開口度を被貯蔵物の鮮
度保持期間が最大となる最適重量減少率に基づいて制御
しつつ被長蔵物が貯蔵される。According to the method of claim 1, the stored object having pores is aged while constantly breathing, and its freshness is successively lost. The objects to be preserved are stored while being controlled on the basis of the optimal weight loss rate that maximizes the freshness preservation period of the.
【００１２】請求項２に記載の構成においては、サンプ
ル用重量変換部が被貯蔵物を貯蔵する装置本体内に設け
られ、サンプル用重量変換部に接続された制御部が装置
本体内の被貯蔵物の気孔の開口度を検出し、制御部の検
出結果に基づいて調節部が被貯蔵物を乾燥または冷蔵す
る。According to the second aspect of the present invention, the sample weight conversion unit is provided in the apparatus main body for storing the object to be stored, and the control unit connected to the sample weight conversion unit is stored in the apparatus main body. The opening degree of the pores of the object is detected, and the adjusting section dries or refrigerates the stored object based on the detection result of the control section.
【００１３】[0013]
【実施例】次に、本発明の実施例を図１乃至図８に基づ
いて説明する。Embodiments of the present invention will be described below with reference to FIGS.
【００１４】図１において、低温乾燥庫と低温貯蔵庫と
を兼ねる被貯蔵物の鮮度保持装置１は、図示しない果実
・軟弱野菜・切り花等の気孔を有する被貯蔵物を貯蔵す
る装置本体２と、調節部としての乾燥・冷却部３と、装
置本体２の外部に設けられた制御部４とを備えていて、
装置本体２の内部に貯蔵された被貯蔵物全般の気孔を制
御するに当たり、その一部のサンプルを抽出してそれに
対する制御量により被貯蔵物全体を制御するように構成
されている。In FIG. 1, a freshness-maintaining device 1 for a stored object which serves both as a low-temperature drying cabinet and a low-temperature storage cabinet is a device main body 2 for storing a stored article having pores such as fruits, soft vegetables and cut flowers, which is not shown, A drying / cooling unit 3 as an adjusting unit and a control unit 4 provided outside the apparatus main body 2 are provided,
When controlling the pores of all the stored objects stored inside the apparatus main body 2, a part of the sample is extracted and the entire stored object is controlled by the controlled amount.
【００１５】装置本体２の内部には、制御部４と接続さ
れたサンプル用重量変換部５、冷風吹き出し用の送風機
６、制御部４に駆動制御されて装置本体２内の空気を撹
拌する撹拌機７、下部から装置本体２内の空気を給気し
て上部から冷風を排気するダクト８を備えている。Inside the apparatus body 2, a sample weight conversion section 5 connected to the control section 4, a blower 6 for blowing cold air, and an agitator which is driven and controlled by the control section 4 to agitate the air in the apparatus body 2. The machine 7 is provided with a duct 8 for supplying air inside the apparatus main body 2 from the lower part and exhausting cool air from the upper part.
【００１６】乾燥・冷却部３は、圧縮機９、蒸発器１
０、凝縮器１１，１２、膨張弁１３、電磁弁１４，１５
を備えている。蒸発器１０と凝縮器１１とは装置本体２
内に位置している。The drying / cooling section 3 includes a compressor 9 and an evaporator 1.
0, condensers 11, 12, expansion valve 13, solenoid valves 14, 15
Is equipped with. The evaporator 10 and the condenser 11 are the device main body 2
It is located inside.
【００１７】制御部４にはサンプル用重量変換部５から
出力された重量低減信号が常時入力される。この重量低
減信号は、図２に示すように、ηを装置本体２内に貯蔵
された被貯蔵物の最適重量減少率、ｗをサンプル初期重
量としたとき、サンプル用重量変換部５により検出され
たサンプル初期重量ｗの重量低減状況を示す。また、制
御部４は、入力された重量低減信号と図示しないＲＡＭ
やＲＯＭ等から出力された目標値ｗ（１−η）とを比較
することにより装置本体２内の被貯蔵物の気孔の開口度
を検出し、この検出結果に基づいて電磁弁１４，１５へ
命令信号を出力して弁の開閉を自動的に制御する。The weight reduction signal output from the sample weight conversion unit 5 is constantly input to the control unit 4. As shown in FIG. 2, this weight reduction signal is detected by the sample weight conversion unit 5, where η is an optimum weight reduction rate of the stored object stored in the apparatus body 2 and w is an initial sample weight. The weight reduction situation of the initial sample weight w is shown. The control unit 4 also controls the input weight reduction signal and a RAM (not shown).
Or the target value w (1-η) output from the ROM or the like is compared to detect the degree of opening of the pores of the stored object in the apparatus main body 2, and to the solenoid valves 14 and 15 based on the detection result. A command signal is output to automatically control the opening and closing of the valve.
【００１８】例えば、重量低減信号と目標値ｗ（１−
η）とが一致していないときは電磁弁１４を開弁して圧
縮機９と凝縮器１１とを連通すると同時に電磁弁１５を
閉弁して被貯蔵物を乾燥させ、重量低減信号と目標値ｗ
（１−η）とが一致したときには電磁弁１４を閉弁する
と同時に電磁弁１５を閉弁して圧縮機９と凝縮器１２と
を連通して被貯蔵物を冷却する。For example, the weight reduction signal and the target value w (1-
η) does not match, the solenoid valve 14 is opened to connect the compressor 9 and the condenser 11 and at the same time the solenoid valve 15 is closed to dry the stored object, and the weight reduction signal and the target Value w
When (1-η) matches, the electromagnetic valve 14 is closed and at the same time the electromagnetic valve 15 is closed to communicate the compressor 9 and the condenser 12 to cool the stored object.
【００１９】これらの際、圧縮機９から送り出されて電
磁弁１４，１５の何れか一方の開弁により凝縮器１１，
１２へと送られた蒸気は、この凝縮器１１，１２で冷却
されつつ凝縮された後、膨張弁１３により凝縮された適
正量の液体媒体を低圧の蒸発器１０側に送って高圧の冷
媒がこの膨張弁１３を通って再び圧縮機９へと戻され
る。At these times, the condenser 11 is sent out from the compressor 9 and either the solenoid valve 14 or 15 is opened to open the condenser 11,
The vapor sent to 12 is condensed while being cooled by the condensers 11 and 12, and then an appropriate amount of the liquid medium condensed by the expansion valve 13 is sent to the low pressure evaporator 10 side to generate a high pressure refrigerant. It is returned to the compressor 9 through the expansion valve 13.
【００２０】次に、本発明の詳細な作用を実験経過に基
づいて説明する。Next, the detailed operation of the present invention will be described based on the progress of experiments.
【００２１】一般に、植物の葉や果実等には無数の気孔
があり、この気孔から大気中の炭酸ガス（ＣＯ2）を吸
収すると共に根から水（Ｈ2Ｏ）を吸収する。例えば、
植物の葉の場合、葉緑体内でクロロフィルが捕らえた太
陽エネルギにより糖類、澱粉等の炭水化物に変換する。
化学方程式では、 ６ＣＯ2＋６Ｈ2Ｏ＋ｎｈμ→Ｃ6Ｈ12Ｏ6＋６Ｏ2 で示される。In general, leaves and fruits of plants have numerous stomata, which absorb carbon dioxide (CO 2 ) in the atmosphere and water (H 2 O) from the roots. For example,
In the case of plant leaves, chlorophyll converts it into carbohydrates such as sugars and starches by the solar energy captured by chlorophyll.
In the chemical equation, it is represented by 6CO 2 + 6H 2 O + nhμ → C 6 H 12 O 6 + 6O 2 .
【００２２】また、摘果された果実等の場合にあって
は、合成された糖類が酸素（Ｏ2）を吸収してぶどう糖
を分解し、炭酸ガスと水とを気孔を通して排出する。化
学方程式では、 Ｃ6Ｈ12Ｏ6＋６Ｏ2→６ＣＯ2＋６Ｈ2Ｏ で示される。Further, in the case of a fruit that has been thinned, the synthesized sugar absorbs oxygen (O 2 ) to decompose glucose, and carbon dioxide gas and water are discharged through the pores. The chemical equation, represented by C 6 H 12 O 6 + 6O 2 → 6CO 2 + 6H 2 O.
【００２３】尚、これらの変換や分解にはエネルギを生
じるが、これは熱ではなく生物に利用可能なＡＴＰ（ア
デノシン三リン酸）という形に変えられるもので、一般
にはこれを呼吸と定義している。光合成との関連では気
孔における炭酸ガスの吸収量並びに放出量は、図３に示
すように、光の強さにより炭酸ガスの吸収量が変化する
と共に光合成中にも一部炭酸ガスの放出があり、これが
光合成中にも利用されていることが分かる。さらに、光
量が０の場合には、炭酸ガスの放出量のみとなる。Energy is generated in these conversions and decompositions, but this is converted into the form of ATP (adenosine triphosphate) which can be used by living organisms instead of heat, and is generally defined as respiration. ing. In relation to photosynthesis, the amount of carbon dioxide absorbed and released in the pores varies depending on the intensity of light as shown in FIG. 3, and some carbon dioxide is released during photosynthesis. , It can be seen that this is also used during photosynthesis. Further, when the amount of light is 0, only the amount of carbon dioxide gas released is obtained.
【００２４】以上のことから、気孔の数が多ければ呼吸
が多くなり、比例して炭酸ガスの放出量も多くなる。一
般に、呼吸量が大きければ果実の熟成が進むことにな
り、貯蔵中であれば鮮度が低下するので、この熟成を抑
制するためには呼吸量を少なくすればよい。From the above, when the number of pores is large, the amount of respiration increases and the amount of carbon dioxide gas released increases proportionately. Generally, when the respiration rate is large, the ripening of the fruit is promoted, and the freshness is lowered during the storage. Therefore, the respiration rate may be reduced to suppress the ripening.
【００２５】次に、気孔の開口度を最適に制御するため
には、気孔の構造や動作特性を生理学的に十分把握して
おくことが必要となる。図４（Ａ），（Ｂ）は、このよ
うな気孔Ｐの構造並びに動作状況を示したものである。Next, in order to optimally control the degree of opening of the pores, it is necessary to fully understand physiologically the structure and operating characteristics of the pores. FIGS. 4 (A) and 4 (B) show the structure and operating condition of such pores P.
【００２６】即ち、植物の水分およびガスの吸収並びに
放出は、その大部分が気孔Ｐを通して行なわれるので、
気孔Ｐには光の強さ・炭酸ガス濃度・葉等の含水率に応
じてその開口度を調節する仕組みがある。これは、気孔
Ｐは孔辺細胞ｃ，ｃと呼ばれる２個の細胞の隙間として
存在し、この孔辺細胞ｃ，ｃが体積を増やすと気孔Ｐが
開き（図４（Ａ）の状態）、体積を減らすと気孔Ｐが閉
まる（図４（Ｂ）の状態）。That is, most of the absorption and release of water and gas from plants are carried out through the pores P,
The pores P have a mechanism for adjusting the degree of opening according to the intensity of light, the concentration of carbon dioxide, the water content of leaves, and the like. This is because the pore P exists as a gap between two cells called guard cells c, c, and when the guard cells c, c increase in volume, the pore P opens (state of FIG. 4 (A)), When the volume is reduced, the pore P is closed (state of FIG. 4 (B)).
【００２７】このような気孔Ｐの開閉は、 （１）孔辺細胞ｃ，ｃは、カリュウムイオン（Ｋ+）を
周囲の細胞から取り込むと同時に孔辺細胞ｃ，ｃ中の澱
粉を分解してリンゴ酸を生成する。The opening and closing of the pores P are as follows: (1) Guard cells c and c take in potassium ions (K + ) from surrounding cells and, at the same time, decompose starch in guard cells c and c. Produces malic acid.
【００２８】（２）孔辺細胞ｃ，ｃの浸透ポテンシャル
が低下し、水が孔辺細胞ｃ，ｃ内へ入ってくる。(2) The permeation potential of guard cells c, c is lowered, and water enters the guard cells c, c.
【００２９】（３）孔辺細胞ｃ，ｃの体積が増加して気
孔Ｐが開く。(3) The volume of guard cells c, c increases and the pores P open.
【００３０】という段階を経て行なわれるが、この様な
特性を用いて気孔Ｐの開口度を人為的に制御することも
可能である。It is possible to artificially control the opening degree of the pores P by using such a characteristic, though the above steps are performed.
【００３１】次に、このような考察を実証するために、
果実としてのすだち、切り花としての都わすれ（菊科植
物）を用いた実験結果を示す。Next, in order to prove such a consideration,
The results of experiments using Sudachi as a fruit and Miyakowasu (Chrysanthemum) as a cut flower are shown.
【００３２】図５は、低温貯蔵したすだちの歩留り率と
重量減少率との関係を示したものであるが、試供品Ｃ，
Ｄ，Ｅでは歩留り率が最高値の時の重量減少率は９〜１
２％の間に分布している。また、同様に試供品Ａ，Ｂで
は略１５％の付近の値になることが推定される。FIG. 5 shows the relationship between the yield rate and the weight loss rate of the sudachi stored at low temperature.
In D and E, the weight reduction rate at the highest yield rate is 9 to 1
It is distributed between 2%. Similarly, it is estimated that the samples A and B have a value around 15%.
【００３３】そして、同じ試供品について、炭酸ガスの
排出量と重量減少率との関係を図６に、又、各試供品毎
の単位面積（０．０６９３ｍｍ2）当たりの気孔の数を
図７に示した。図６では、試供品Ａ，Ｂが炭酸ガスの排
出量において他の試供品Ｃ，Ｄ，Ｅよりも上位にある。
これと符合するように、図７の単位面積当たりの気孔数
において試供品Ａ，Ｂが供に他の試供品Ｃ，Ｄ，Ｅより
も２０％程度多くなっている。FIG. 6 shows the relationship between the carbon dioxide emission amount and the weight reduction rate for the same sample, and FIG. 7 shows the number of pores per unit area (0.0693 mm 2 ) of each sample. It was shown to. In FIG. 6, the free samples A and B are higher than the other free samples C, D, and E in the emission amount of carbon dioxide gas.
In agreement with this, in the number of pores per unit area of FIG. 7, the sample A and B are about 20% larger than the other sample C, D and E together.
【００３４】即ち、気孔数が多ければ多い程、炭酸ガス
の放出量も多くなることを示している。これはまた試供
品Ａ，Ｂの呼吸量が他の試供品Ｃ，Ｄ，Ｅの呼吸量より
も多いことを示す。さらに、上述した図５にこの関係を
適用すると、試供品Ａ，Ｂでは最適重量減少率が図示右
の方に寄って１５％付近に位置することになり、気孔数
が多いことにより呼吸作用も多いため、被貯蔵物の鮮度
を保持するためにはさらに重量減少率を大きくすること
が必要となったことを意味する。That is, it is shown that the greater the number of pores, the greater the amount of carbon dioxide gas released. This also indicates that the breath volumes of samples A and B are higher than those of the other samples C, D and E. Further, if this relationship is applied to FIG. 5 described above, the optimum weight reduction rate of the sample A and B is located near 15% toward the right side of the drawing, and the breathing action is also caused by the large number of pores. This means that it is necessary to further increase the weight reduction rate in order to maintain the freshness of the stored object because it is large.
【００３５】一方、切り花の場合を図８に示す。尚、こ
の図８において、縦軸の歩留り率は花の部分に限定して
花弁部分においてしなびないものを歩留りとして考え、
横軸は経過日数とした。On the other hand, the case of cut flowers is shown in FIG. In addition, in FIG. 8, the yield rate on the vertical axis is limited to the flower portion, and the one that does not warp in the petal portion is considered as the yield,
The horizontal axis is the number of days elapsed.
【００３６】この図８から明らかなように、気孔の制御
をしたものとしないものとの差は極めて歴然としてい
て、歩留り率１００％の場合の日数比は最高でおよそ
３：７となっている。また、重量減少率は３％程度が良
好と考えられる。As is apparent from FIG. 8, the difference between those with and without controlled pores is extremely clear, and the maximum day ratio when the yield rate is 100% is about 3: 7. . Further, it is considered that the weight reduction rate is about 3%.
【００３７】他方、気孔制御した場合としない場合にお
ける気孔の開口状況について、マイクロビデオスコープ
を用いて観察すると、前者では気孔は硬く閉じられ、後
者では気孔が大きく開口している状況が明確に観察され
た。尚、以上の経過並びに結果は他の数多くの試験にお
いても気孔制御による効果が恒常的に認められた。On the other hand, when observing the state of opening of the pores with and without controlling the pores by using a micro videoscope, it is clearly observed that the pores are hard closed in the former case and the pores are largely opened in the latter case. Was done. As a result of the above progress and results, the effect of controlling pores was constantly observed in many other tests.
【００３８】また、このような気孔制御はエチレンの発
生防止にも効果が判明した。即ち、一般的に植物におけ
るエチレンの発生は前駆物質メチオニンから生成される
が、この段階で酸素の供給を停止するとエチレンの生成
は直ちに停止される。したがって、気孔の制御を行なえ
ば、呼吸が抑制されると共に酸素の供給もまた抑制され
ることになるので、エチレンの生成も同時に抑制される
ことになり、被貯蔵物の呼吸上昇による老化やしおれを
防止することができる。It has also been found that such pore control is effective in preventing the generation of ethylene. That is, generally, the production of ethylene in plants is produced from the precursor methionine, but if the supply of oxygen is stopped at this stage, the production of ethylene is immediately stopped. Therefore, if the pores are controlled, the respiration is suppressed and the supply of oxygen is also suppressed, so that the production of ethylene is also suppressed at the same time, and the aging and the wilting due to the increase in the respiration of the stored substance are suppressed. Can be prevented.
【００３９】このように、本発明は、気孔の開口度を制
御する装置を用いて被貯蔵物の水分を蒸発させることに
より被貯蔵物の孔辺細胞を収縮させて気孔の開口度を小
さくさせると共に、装置本体２の内部に設けたサンプル
重量変換部により水分の蒸発に比例する被貯蔵物の重量
減少度合を検出することによりその最適値を決定し、こ
の最適値になったか否かを監視して最適値に達した時点
で被貯蔵物を自動的に乾燥から低温冷蔵へと移行させる
一連の動作により気孔を有する被貯蔵物の鮮度保持期間
を延長することができる。As described above, according to the present invention, the device for controlling the opening degree of the pores is used to evaporate the water content of the stored object to shrink the guard cells of the stored object and reduce the opening degree of the stomatal part. At the same time, the optimum value is determined by detecting the degree of weight reduction of the stored object that is proportional to the evaporation of water by the sample weight conversion unit provided inside the apparatus main body 2, and it is monitored whether or not the optimum value has been reached. Then, when the optimum value is reached, the freshness-keeping period of the stored object having pores can be extended by a series of operations for automatically shifting the stored object from drying to low temperature refrigeration.
【００４０】したがって、本発明は、低温貯蔵という従
来方式の貯蔵方法の他に、被貯蔵物の水分を蒸発させて
気孔の孔辺細胞の収縮を起こし、気孔の開口度を最適な
状態に制御して鮮度保持期間の長期化を図る気孔制御と
いう新規な基本概念を示したものといえる。Therefore, according to the present invention, in addition to the conventional storage method of low temperature storage, the water content of the stored substance is evaporated to cause the contraction of the guard cells of the stomata to control the opening degree of the stomata to the optimum state. It can be said that it showed a new basic concept of stomatal control to prolong the freshness retention period.
【００４１】[0041]
【発明の効果】以上説明したように、本発明の気孔を有
する被貯蔵物の鮮度保持方法並びに鮮度保持装置にあっ
ては、被貯蔵物の気孔の開口度を制御しつつ貯蔵する方
法を鮮度保持装置に適用することにより、気孔を有する
被貯蔵物の鮮度保持期間を長期間にわたって延長するこ
とができる。As described above, in the freshness maintaining method and the freshness maintaining device for a stored object having pores of the present invention, the method for storing the stored material while controlling the opening degree of the pores of the stored object is used. By applying it to the holding device, the freshness holding period of the stored object having pores can be extended over a long period of time.
【図１】本発明の実施例を示し、気孔を有する被貯蔵物
の鮮度保持方法に適用される鮮度保持装置の模式図であ
る。FIG. 1 is a schematic diagram of a freshness maintaining apparatus applied to a method of maintaining freshness of a stored object having pores according to an embodiment of the present invention.
【図２】同じく、要部のブロック図である。FIG. 2 is likewise a block diagram of a main part.
【図３】同じく、植物における光合成と炭酸ガスの吸収
及び排出に関するグラフ説明図である。FIG. 3 is likewise a graph explaining the photosynthesis and absorption and excretion of carbon dioxide in plants.
【図４】同じく、植物における気孔の開閉動作を上方か
ら見た説明図で、（Ａ）は気孔開口状態、（Ｂ）は気孔
閉成状態である。FIG. 4 is an explanatory view of the opening and closing operations of the stomatal holes in the plant seen from above, (A) showing the stomatal open state, and (B) showing the stomatal closed state.
【図５】同じく、貯蔵されたすだちの歩留り率並びに色
調評価値と最適重量減少率との関係を示すグラフ説明図
である。FIG. 5 is a graph explanatory view showing a relationship between a yield rate of stored sudachi and a color tone evaluation value and an optimum weight reduction rate.
【図６】同じく、貯蔵されたフィルム内すだちから排出
される炭酸ガスと重量変化率とをしめす関係を示したグ
ラフ説明図である。FIG. 6 is a graph explaining the relationship between the carbon dioxide gas discharged from the stored film and the rate of change in weight.
【図７】同じく、すだち果実の単位面積当たりの気孔数
を示した説明図である。FIG. 7 is an explanatory view showing the number of stomata per unit area of Sudachi fruit.
【図８】気孔制御を実施した都わすれと気孔制御を実施
しない都わすれとの鮮度保持状況を対比したグラフ説明
図である。FIG. 8 is a graph explanatory diagram comparing the freshness preservation states of the forgotten swaths with the pore control and those without the stomatal control.
１…鮮度保持装置 ２…装置本体 ３…乾燥・冷却部（調節部） ４…制御部 ５…サンプル用重量変換部 1 ... Freshness preservation device 2 ... Device body 3 ... Drying / cooling unit (adjustment unit) 4 ... Control unit 5 ... Sample weight conversion unit
Claims (2)
重量減少率に基づいて前記被貯蔵物の気孔の開口度を制
御しつつ貯蔵することを特徴とする気孔を有する被貯蔵
物の鮮度保持方法。1. A stored object having pores, characterized in that the stored object is stored while controlling the opening degree of the pores of the stored object based on an optimum weight loss rate that maximizes the freshness retention period of the stored object. How to keep freshness.
用重量変換部を設け、該装置本体内の被貯蔵物の気孔の
開口度を検出する制御部を前記サンプル用重量変換部に
連係し、前記制御部の検出結果に基づいて被貯蔵物を乾
燥または冷蔵する調節部を設けたことを特徴とする気孔
を有する被貯蔵物の鮮度保持装置。2. A sample weight conversion unit is provided in an apparatus main body for storing an object to be stored, and a control unit for detecting the degree of opening of pores of the stored object in the apparatus main body is linked to the sample weight conversion unit. An apparatus for maintaining freshness of a stored object having pores, characterized in that an adjusting section for drying or refrigerating the stored object based on the detection result of the control section is provided.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9101494A JP2642594B2 (en) | 1994-04-28 | 1994-04-28 | Method and apparatus for maintaining freshness of storage object having pores |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9101494A JP2642594B2 (en) | 1994-04-28 | 1994-04-28 | Method and apparatus for maintaining freshness of storage object having pores |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07289162A true JPH07289162A (en) | 1995-11-07 |
| JP2642594B2 JP2642594B2 (en) | 1997-08-20 |
Family
ID=14014699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9101494A Expired - Fee Related JP2642594B2 (en) | 1994-04-28 | 1994-04-28 | Method and apparatus for maintaining freshness of storage object having pores |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2642594B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05133862A (en) * | 1991-11-11 | 1993-05-28 | Sanyo Electric Co Ltd | Evaluating method of freshness of cucumber and preserving method of cucumber |
| JPH0682121A (en) * | 1992-09-02 | 1994-03-22 | Kubota Corp | Drying storage apparatus for agricultural and fishery product |
-
1994
- 1994-04-28 JP JP9101494A patent/JP2642594B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05133862A (en) * | 1991-11-11 | 1993-05-28 | Sanyo Electric Co Ltd | Evaluating method of freshness of cucumber and preserving method of cucumber |
| JPH0682121A (en) * | 1992-09-02 | 1994-03-22 | Kubota Corp | Drying storage apparatus for agricultural and fishery product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2642594B2 (en) | 1997-08-20 |
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