JPH10243767A - Wrapped product of citrus sudachi and its preservation - Google Patents
Wrapped product of citrus sudachi and its preservationInfo
- Publication number
- JPH10243767A JPH10243767A JP4878997A JP4878997A JPH10243767A JP H10243767 A JPH10243767 A JP H10243767A JP 4878997 A JP4878997 A JP 4878997A JP 4878997 A JP4878997 A JP 4878997A JP H10243767 A JPH10243767 A JP H10243767A
- Authority
- JP
- Japan
- Prior art keywords
- sudachi
- atm
- package
- carbon dioxide
- oxygen
- 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、スダチの鮮度保持
を目的とする包装体及びその保存方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for maintaining freshness of sudachi and a method for storing the package.
【０００２】[0002]
【従来の技術】スダチは周年出回っているが最盛期は９
〜１０月である。３〜７月がハウス物、８〜１０月が露
地物で１１〜２月が保存品である。スダチは従来、ビニ
ル袋に２ｋｇをハンカチ包装、あるいは個包装され、段
ボール箱に詰めて産地から市場、小売店へと流通され、
小売店にて無包装、又はラップフィルムで１〜２個に個
包装されて販売されている。流通時のスダチの鮮度保持
に関しては、特に特別な対策はとられていない。このた
め市場、小売店到着時に黄化、腐敗、が発生してクレー
ムの原因となっている。又小売店においては、黄化が急
速に進むため棚持ちが悪く、問題になっている。特に夏
場の気温の高い時期は、冷蔵庫を使って流通させた場合
でも品温が十分に下がらないため、顕著に発生する。さ
らにスダチで問題となるのは、室温から低温に急激に温
度変化を与えると、低温障害（変色、腐敗）が発生する
ため温度管理だけで黄化、腐敗を防ぐのは難しいという
点である。2. Description of the Related Art Sudachi has been around for anniversary, but its heyday is 9
-October. March to July are house items, August to October are open-air objects, and 11 to February are preserved items. Conventionally, 2 kg of Sudachi are handkerchief-wrapped or individually wrapped in vinyl bags, packed in cardboard boxes, distributed from the production area to markets and retail stores,
It is sold at retail stores without packaging or in individual wrapped pieces with wrap film. No special measures have been taken to preserve the freshness of Sudachi during distribution. For this reason, yellowing and decay occur at the time of arrival at the market or the retail store, which causes complaints. Also, in retail stores, yellowing rapidly progresses, and shelf holding is poor, which is a problem. In particular, during summer when the temperature is high, the temperature of the product is not sufficiently lowered even when the product is distributed by using a refrigerator, so that the problem occurs remarkably. Another problem with Sudachi is that if a sudden change in temperature is applied from room temperature to low temperature, low-temperature damage (discoloration, decay) occurs, and it is difficult to prevent yellowing and decay only by controlling the temperature.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、気温
の高い時期に発生するスダチの黄化、腐敗を防ぎ、しか
も無気呼吸によってエタノール、アセトアルデヒドのよ
うな青果物自身に悪影響となる物質を発生しないスダチ
の鮮度保持用包装体及びスダチの保存方法を提供するこ
とである。SUMMARY OF THE INVENTION It is an object of the present invention to prevent the yellowing and spoilage of sudachi which occur at high temperatures, and to prevent substances that have a bad influence on fruits and vegetables such as ethanol and acetaldehyde by atelectasis. An object of the present invention is to provide a package for keeping freshness of Sudachi which does not generate, and a method for preserving Sudachi.
【０００４】[0004]
【課題を解決するための手段】収穫後のスダチの品質管
理で特に問題になるのは黄化、腐敗である。スダチの黄
化は熟成により発生するもので熟成速度を遅らせること
により、抑えることができる。腐敗は萼部分、傷部に発
生する原因は、周囲の酸素との酸化反応であり、低酸素
状態にすることで発生を遅らせることができる。Means for Solving the Problems Of particular concern in the quality control of post-harvest Sudachi are yellowing and spoilage. Yellowing of Sudachi is caused by ripening and can be suppressed by slowing the ripening rate. The cause of rot occurring in the calyx portion and the wound is an oxidative reaction with surrounding oxygen, and the occurrence can be delayed by setting it in a low oxygen state.
【０００５】本発明の包装体は、スダチを密封包装した
際、包装体内が適度なガス組成となるようなガス透過性
を有する合成樹脂フィルム、又は合成樹脂フィルムと
紙、不織布のラミネート品等よりなり、スダチの呼吸に
よって排出される二酸化炭素を利用して袋内のガス濃度
を低酸素、高二酸化炭素状態にすることによってスダチ
の呼吸を抑え、鮮度を保持する、いわゆるＭＡ（Modifi
ed Atmosphere）効果を有する袋・容器を用いることを
特徴とする包装体である。即ち本発明は、１０〜３５℃
の温度条件でスダチ１grあたりの酸素透過量が３．６〜
３５cc／24h・atm、二酸化炭素透過量３．６〜３９．４
cc／24h・atmであり、水蒸気透過率が４０gr／24h・m2
（JIS Z 0208，40℃，90％ RH、0.1mm）以下の特性を有
するプラスチックフィルムでスダチを密封包装してなる
ことを特徴とするスダチの包装体であり、１０〜３５℃
の温度条件でスダチを包装した際に、包材内の酸素濃度
が２．０〜１８．５％、二酸化炭素濃度が１．５〜１８
％となることを特徴とするスダチの包装体である。また
スダチ１grあたり、酸素透過量が３．６〜３５cc／24h
・atm、二酸化炭素透過量３．６〜３９．４cc／24h・at
mであり、水蒸気透過率が４０gr／24h・m2（JIS Z 020
8，40℃，90％ RH、0.1mm）以下の特性を有するプラス
チックフィルムでスダチを密封包装し、１０〜３５℃で
保存し、包装体内が酸素２．０〜１８．５％、二酸化炭
素１．５〜１８％で保たれることを特徴とするスダチの
保存方法である。[0005] The package of the present invention is made of a synthetic resin film having gas permeability such that the inside of the package has an appropriate gas composition when the Sudachi is sealed and packaged, or a laminate of a synthetic resin film and paper, a nonwoven fabric, or the like. The so-called MA (Modifi), which suppresses the respiration of Sudachi and maintains freshness by making the gas concentration in the bag low oxygen and high carbon dioxide using the carbon dioxide discharged by the respiration of Sudachi
This is a package characterized by using bags and containers having an ed Atmosphere effect. That is, the present invention, 10 ~ 35 ℃
Under the above temperature conditions, the oxygen permeation amount per 1 gr of Sudachi is 3.6 ~
35cc / 24h · atm, carbon dioxide permeation amount 3.6-39.4
cc / 24h · atm and water vapor transmission rate is 40gr / 24h · m 2
(JIS Z 0208, 40 ° C, 90% RH, 0.1mm) A Sudachi package characterized by being sealed and packaged with a plastic film having the following characteristics: 10 to 35 ° C
When the sudachi is wrapped under the following temperature conditions, the oxygen concentration in the packaging material is 2.0 to 18.5%, and the carbon dioxide concentration is 1.5 to 18%.
%, Which is a package of Sudachi. In addition, per 1 gr of Sudachi, the amount of oxygen permeation is 3.6-35cc / 24h
・ Atm, carbon dioxide permeation amount 3.6 ～ 39.4cc / 24h ・ at
m and a water vapor transmission rate of 40 gr / 24 h · m 2 (JIS Z 020
(8, 40 ° C, 90% RH, 0.1mm) Sealed and packaged Sudachi with a plastic film having the following characteristics and stored at 10 to 35 ° C. A method for preserving Sudachi, characterized in that it is maintained at 0.5 to 18%.
【０００６】１０℃程度の低温で流通・保存されるなら
本発明の包装体よりも少ない酸素・二酸化炭素透過量で
も十分であるが、特に黄化、腐敗を防ぐために鮮度保持
の必要性があるのが気温が１５℃以上になってからであ
り、このときの実際の使用条件を考えると、常温輸送さ
れる場合はもちろんのこと、冷蔵室に保管し保冷車や冷
蔵車で輸送するような場合でも、現在の我が国の現状で
は、コールドチェーンが切れて、高温に曝されることが
容易に考えられる。こういった場合に、スダチ１gr当た
りの酸素透過量が３．６cc／24h・atm未満であったり、
二酸化炭素透過量が３．６cc／24h・atm未満である包装
体でスダチを密封包装すると、包装体内が酸素不足
（２．０％未満）、二酸化炭素過剰（１８％より多い）
になり、スダチに生理的障害が起こりアルコール、アセ
トアルデヒドを発生する。逆にスダチ１grあたりの酸素
の透過量が３５cc／24h・atmを越えると包装体内の酸素
濃度が１８．５％を越えて、スダチの呼吸を抑えること
ができないのでＭＡ効果を得ることができない。このた
めスダチ用包装体は、１０〜３５℃の温度条件で包装体
内の酸素濃度２．０〜１８．５％、二酸化炭素濃度が
１．５〜１８％になるように酸素透過量がスダチ１grあ
たり３．６〜３５cc／24h・atm、二酸化炭素透過量が
３．６〜３９．４cc／24h・atmであるように調節しなく
てはならない。より効果的に本発明の包装体を使用する
には、包装体がどれぐらいの温度にどれぐらいの間曝さ
れるかを把握し、それにに合わせて上記範囲内で包装体
の酸素透過量、二酸化炭素透過量を設定することが望ま
しい。[0006] If it is distributed and stored at a low temperature of about 10 ° C, a smaller amount of oxygen and carbon dioxide permeation than the package of the present invention is sufficient, but it is necessary to maintain freshness particularly to prevent yellowing and decay. It is only after the temperature has risen to 15 ° C or more. Considering the actual use conditions at this time, when transporting at room temperature, of course, it is necessary to store it in a refrigerator compartment and transport it in an insulated car or refrigerated car. Even in such a case, in the current situation in Japan, it is easily considered that the cold chain is broken and exposed to high temperatures. In such a case, the oxygen permeation amount per gr of Sudachi is less than 3.6 cc / 24h · atm,
If Sudachi is hermetically sealed in a package having a carbon dioxide permeation amount of less than 3.6 cc / 24 h · atm, the inside of the package is deficient in oxygen (less than 2.0%) and excess carbon dioxide (more than 18%).
, Causing physiological disorders in Sudachi and producing alcohol and acetaldehyde. Conversely, if the oxygen permeation amount per 1 gr of Sudachi exceeds 35 cc / 24 h · atm, the oxygen concentration in the package exceeds 18.5% and the respiration of Sudachi cannot be suppressed, so that the MA effect cannot be obtained. For this reason, the Sudachi package has an oxygen permeation amount of 1 gr so that the oxygen concentration in the package is 2.0 to 18.5% and the carbon dioxide concentration is 1.5 to 18% under the temperature condition of 10 to 35 ° C. It must be adjusted to 3.6 to 35 cc / 24 h · atm per unit, and the carbon dioxide permeation amount to 3.6 to 39.4 cc / 24 h · atm. In order to use the package of the present invention more effectively, it is necessary to understand how long the package is exposed to and how long, and in accordance with that, the oxygen permeation amount of the package within the above range, It is desirable to set the carbon dioxide permeation amount.
【０００７】現在の国内の流通では米国のようにしっか
りとしたコールドチェーンが確立していないため、冷蔵
車が使用されている場合でも、荷物の積み下ろし時に品
温が上昇したり、車から小売店等の冷蔵庫に入れられる
間に常温にしばらく放置されるケースが多く、品温が上
昇してしまうことが多々ある。このため包装体の酸素と
二酸化炭素の透過量は、スダチの無気呼吸による劣化を
防ぐために、流通中の一番悪い条件に合わせて設定する
のがよく、春と夏では気温が異なるため包装体のガス透
過量を季節によって変えることが望ましいが現場ではそ
のように対応できない場合が多く、この場合やはり条件
の一番悪い夏場を想定した包装体の設計をする必要があ
る。[0007] In the current domestic distribution, a solid cold chain is not established as in the United States. Therefore, even if a refrigerated vehicle is used, the temperature of goods rises when loading / unloading luggage, or a retail store from a vehicle may be used. In many cases, the product is left at room temperature for a while while being placed in a refrigerator, and the temperature of the product often rises. For this reason, the amount of oxygen and carbon dioxide permeated through the package should be set in accordance with the worst conditions during distribution to prevent the deterioration of Sudachi due to atelectasis. It is desirable to change the amount of gas permeation of the body depending on the season, but in many cases it is not possible to cope with this in the field. In this case, it is necessary to design the package assuming the summer, which is the worst condition.
【０００８】本発明に用いる包装体には、スダチの熟成
による黄化が促進されるのを防ぐために、水蒸気透過率
が４０gr／24h・m2（JIS Z 0208,40℃,90％ RH、0.1mm）
以下の合成樹脂フィルム、好ましくは３５gr／24h・m
2（JIS Z 0208,40℃,90％ RH、0.1mm）以下の合成樹脂
フィルムを用いることが望ましい。本発明の包装体に微
孔を設けた場合でも直径１００μｍ以下の微孔１個あた
りから抜ける水分は極微量であり、包装体の水蒸気透過
量はフィルムの水蒸気透過率によって決まる。The package used in the present invention has a water vapor transmission rate of 40 gr / 24 h · m 2 (JIS Z 0208, 40 ° C., 90% RH, 0.1%) in order to prevent yellowing due to ripening of Sudachi. mm)
The following synthetic resin film, preferably 35gr / 24h · m
It is desirable to use a synthetic resin film of 2 (JIS Z 0208, 40 ° C, 90% RH, 0.1 mm) or less. Even when the micropores are provided in the package of the present invention, the amount of water that escapes from each micropore having a diameter of 100 μm or less is extremely small, and the water vapor transmission rate of the package is determined by the water vapor transmission rate of the film.
【０００９】本発明に用いる包装体の材質としては、青
果物の包装に用いることのできるものであればどのよう
なものであってもなんら差し支えないが、一般には無延
伸ポリプロピレン、延伸ポリプロピレン、ポリエチレ
ン、ポリ塩化ビニル等が用いられるが、これ以外のポリ
アミド、ポリエステル、ポリカーボネイト等のフィル
ム、さらにはこれらの複合フィルムであってもよく、さ
らには、これらのフィルム表面にシーラント層を設けた
ものでも、防曇処理したフィルムであってもなんら差し
支えない。また、これらのフィルムの厚さは通常２０〜
６０μmのものが用いられる。さらに、これらのフィル
ムは透明であっても良く、また表面に印刷を付したもの
であってもなんら差し支えない。上記フィルムに平均孔
径５〜１５０μmの微孔を開けることにより、包装体を
スダチの保存に必要なガス透過量に調整することができ
る。上記微孔に関しては、その平均孔径が５μm未満で
あると加工が困難であり、１５０μmを越えると１パッ
クあたりの孔数が少なくなるために、袋内のガス組成の
調節が難しくなり、バランス的に平均孔径５〜１５０μ
mが好ましく、１０〜１００μｍがより好ましい。As the material of the package used in the present invention, any material can be used as long as it can be used for the packaging of fruits and vegetables, but in general, unstretched polypropylene, stretched polypropylene, polyethylene, Polyvinyl chloride or the like is used, but other films such as polyamide, polyester, and polycarbonate may be used, and further, a composite film of these may be used. A fogged film can be used. The thickness of these films is usually 20 to
Those having a size of 60 μm are used. Further, these films may be transparent, or may have a printed surface. By forming micropores having an average pore diameter of 5 to 150 μm in the film, the package can be adjusted to a gas permeation amount necessary for storing Sudachi. Regarding the micropores, if the average pore diameter is less than 5 μm, it is difficult to process, and if the average pore diameter exceeds 150 μm, the number of pores per pack decreases. Average pore size 5-150μ
m is preferable, and 10 to 100 μm is more preferable.
【００１０】包装体の形状、包装重量によっては、使用
した材質自体の酸素と二酸化炭素の透過量で十分な場合
があるが（例えば袋を大きくする）、実用性を考えた場
合、青果物の包装に一般的に使われているプラスチック
フィルムを使用するなら、本発明の酸素と二酸化炭素透
過量、あるいは包装体内のガス組成を満たすには、包装
体に微孔を設ける必要がある。この場合、包装体の酸素
と二酸化炭素の透過量は、材質自体のガス透過量と上記
微孔の大きさ、数によって決まるガス透過量、両者によ
って決められる。材質によっては選択透過性があるの
で、酸素と二酸化炭素の透過量が１：１ではないものが
あり、この点も考慮する必要がある。選択透過性とは材
質によって酸素と二酸化炭素の透過量が異なることを指
し、例えば、厚さ２５μmの延伸ポリプロピレン（ＯＰ
Ｐ）では酸素透過量２５００cc／m2・24h・atmであるの
に対し二酸化炭素透過量は８５００cc／m2・24h・atmで
ある。ただし、ポリエチレンテレフタレート（ＰＥＴ）
のようにガスバリヤー性の高い材質を使用する場合は、
包装体のガス透過性は微孔によって決められる。Depending on the shape and weight of the package, the amount of oxygen and carbon dioxide permeated by the material used may be sufficient (for example, by enlarging the bag). If a plastic film generally used is used, it is necessary to provide micropores in the package in order to satisfy the oxygen and carbon dioxide permeation amount of the present invention or the gas composition in the package. In this case, the permeation amount of oxygen and carbon dioxide in the package is determined by both the gas permeation amount of the material itself and the gas permeation amount determined by the size and number of the micropores. Some materials have selective permeability, so that the permeation amount of oxygen and carbon dioxide is not 1: 1 and this point also needs to be considered. The permselectivity refers to the difference in the amount of permeation of oxygen and carbon dioxide depending on the material, for example, a 25 μm-thick stretched polypropylene (OP
In P), the oxygen permeation amount is 2500 cc / m 2 · 24 h · atm, whereas the carbon dioxide permeation amount is 8500 cc / m 2 · 24 h · atm. However, polyethylene terephthalate (PET)
When using a material with high gas barrier properties like
The gas permeability of the package is determined by the pores.
【００１１】本発明に用いる包装体はＭＡ効果を得るた
めに、密封する必要があるが、袋を使用する際は、その
方法はヒートシール、結束帯、輪ゴム、かしめ等どんな
方法でもなんら差し支えない。包装形態としては袋だけ
に限られず、例えばトレイ容器にトップシールを施すよ
うな物でも何ら差し支えない。また使用目的は小売り用
の包装に限らず、段ボール箱にガス透過性を付与した大
袋を一体化させた流通用ＭＡダンボール箱としての利用
もできる。The package used in the present invention needs to be sealed in order to obtain the MA effect, but when using a bag, the method may be any method such as heat sealing, tying band, rubber band, caulking, etc. . The form of packaging is not limited to bags, and for example, a tray container with a top seal may be used. The purpose of use is not limited to retail packaging, but it can also be used as a distribution MA cardboard box in which a large bag provided with gas permeability is integrated with a cardboard box.
【００１２】[0012]
《実施例１》サイズ、縦１８０mm、横１３０mmで、酸素
透過量が３．８〜４．３cc／24h・atm・gr、二酸化炭素
透過量が３．８〜４．３cc／24h・atm・grとなるように
微孔（平均孔径６０μm、７〜８個）を開けた、水蒸気
透過率が１．３gr／24h・m2（JIS Z 0208，40℃，90％
RH、0.1mm）である厚さ２５μmの防曇延伸ポリプロピレ
ン（防曇ＯＰＰ）からなる袋に、スダチ（６個）約２０
０grを詰めて密封し、保存温度は実流通を想定して３０
℃×４８ｈ→１０℃で１４日間保存した。そのときのス
ダチの品質評価の結果を表１に示す。評価個数ｎ＝１０
であり、以下同様の個数で評価した。<< Example 1 >> Size, length 180 mm, width 130 mm, oxygen permeation amount of 3.8 to 4.3 cc / 24 h · atm · gr, carbon dioxide permeation amount of 3.8 to 4.3 cc / 24 h · atm · gr Micropores (average pore diameter: 60 μm, 7 to 8 holes) were formed so that the water vapor permeability was 1.3 gr / 24 h · m 2 (JIS Z 0208, 40 ° C., 90%
RH, 0.1 mm) in a bag made of antifogging stretched polypropylene (antifogging OPP) having a thickness of 25 μm, and about 20 Sudachi (6 pieces)
0g and sealed, storage temperature is 30 assuming actual distribution
It stored at 14 degreeC for 48 days. Table 1 shows the results of the quality evaluation of Sudachi at that time. Evaluation number n = 10
Hereafter, evaluation was performed using the same number.
【００１３】《実施例２》袋の酸素透過量が４．７〜
５．７cc／24h・atm・gr、二酸化炭素透過量が４．７〜
５．７cc／24h・atm・grとなるように微孔（平均孔径６
０μm、９〜１１個）を開けた以外は実施例１と同様
に、スダチを１４日間保存した。そのときのスダチの品
質評価の結果を表１に示す。 《実施例３》袋の酸素透過量が１８〜２０cc／24h・atm
・gr、二酸化炭素透過量が１８〜２０cc／24h・atm・gr
となるように微孔（平均孔径６０μm、７〜８個）を開
け、スダチ（２個）４０grを詰めて密封した以外は実施
例１と同様に、スダチを１４日間保存した。そのときの
スダチの品質評価の結果を表１に示す。 《実施例４》袋の酸素透過量が２３〜２７cc／24h・atm
・gr、二酸化炭素透過量が２３〜２７cc／24h・atm・grと
なるように微孔（平均孔径６０μm、９〜１１個）を開
け、スダチ（２個）４０grを詰めて密封した以外は実用
例１と同様に、スダチを１４日間保存した。そのときの
スダチの品質評価の結果を表１に示す。<< Example 2 >> The oxygen permeation amount of the bag is 4.7 to
5.7cc / 24h • atm • gr, CO2 permeation amount 4.7 ~
5.7cc / 24h ・ atm ・ gr Fine pores (average pore diameter 6
Sudachi was stored for 14 days in the same manner as in Example 1 except that the opening was 0 μm (9 to 11 pieces). Table 1 shows the results of the quality evaluation of Sudachi at that time. << Embodiment 3 >> The oxygen permeation amount of the bag is 18 to 20 cc / 24h · atm.
・ Gr, carbon dioxide permeation amount is 18-20cc / 24h ・ atm ・ gr
Sudachi was stored for 14 days in the same manner as in Example 1 except that micropores (average pore diameter: 60 μm, 7 to 8 pores) were opened, and 40 gr of Sudachi (two) were packed and sealed. Table 1 shows the results of the quality evaluation of Sudachi at that time. << Example 4 >> The oxygen permeation amount of the bag is 23 to 27 cc / 24 h · atm.
・ Practical except that micropores (average pore diameter 60μm, 9-11 pieces) are opened so that the gr and carbon dioxide permeation amount become 23-27cc / 24h ・ atm ・ gr, and 40gr of Sudachi (2 pieces) is packed and sealed. Sudachi was stored for 14 days as in Example 1. Table 1 shows the results of the quality evaluation of Sudachi at that time.
【００１４】《実施例５》保存温度が２０℃である以外
は実施例１と同様にスダチを１４日間保存した。そのと
きのスダチの品質評価の結果を表１に示す。 《実施例６》保存温度が２０℃である以外は実施例２と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表１に示す。 《実施例７》保存温度が２０℃である以外は実施例３と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表１に示す。 《実施例８》保存温度が２０℃である以外は実施例４と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表１に示す。Example 5 Sudachi was stored for 14 days in the same manner as in Example 1 except that the storage temperature was 20 ° C. Table 1 shows the results of the quality evaluation of Sudachi at that time. Example 6 Sudachi was stored for 14 days in the same manner as in Example 2 except that the storage temperature was 20 ° C. Table 1 shows the results of the quality evaluation of Sudachi at that time. Example 7 Sudachi was stored for 14 days in the same manner as in Example 3 except that the storage temperature was 20 ° C. Table 1 shows the results of the quality evaluation of Sudachi at that time. Example 8 Sudachi was stored for 14 days in the same manner as in Example 4 except that the storage temperature was 20 ° C. Table 1 shows the results of the quality evaluation of Sudachi at that time.
【００１５】《実施例９》保存温度が２５℃である以外
は実施例１と同様にスダチを１４日間保存した。そのと
きのスダチの品質評価の結果を表１に示す。 《実施例１０》保存温度が２５℃である以外は実施例２
と同様にスダチを１４日間保存した。そのときのスダチ
の品質評価の結果を表１に示す。 《実施例１１》保存温度が２５℃である以外は実施例３
と同様にスダチを１４日間保存した。そのときのスダチ
の品質評価の結果を表１に示す。 《実施例１２》保存温度が２５℃である以外は実施例４
と同様にスダチを１４日間保存した。そのときのスダチ
の品質評価の結果を表１に示す。Example 9 Sudachi was stored for 14 days in the same manner as in Example 1 except that the storage temperature was 25 ° C. Table 1 shows the results of the quality evaluation of Sudachi at that time. << Example 10 >> Example 2 except that the storage temperature was 25 ° C.
Sudachi was stored for 14 days as in. Table 1 shows the results of the quality evaluation of Sudachi at that time. << Example 11 >> Example 3 except that the storage temperature was 25 ° C.
Sudachi was stored for 14 days as in. Table 1 shows the results of the quality evaluation of Sudachi at that time. << Example 12 >> Example 4 except that the storage temperature was 25 ° C.
Sudachi was stored for 14 days as in. Table 1 shows the results of the quality evaluation of Sudachi at that time.
【００１６】[0016]
《比較例１》現状主にスダチの包装に使用されているラ
ップフィルムに、スダチ（２個）４０grを包み、実施例
１と同様の温度条件でスダチを１４日間保存した。その
ときのスダチの品質評価の結果を表２に示す。評価個数
ｎ＝１０であり、以下同様の個数で評価した。 《比較例２》保存温度が２０℃である以外は比較例１と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表２に示す。 《比較例３》保存温度が２５℃である以外は比較例１と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表２に示す。<< Comparative Example 1 >> 40 gr of Sudachi (two pieces) was wrapped in a wrap film which is currently used mainly for packaging Sudachi, and the Sudachi was stored under the same temperature conditions as in Example 1 for 14 days. Table 2 shows the results of the quality evaluation of Sudachi at that time. The number of evaluations was n = 10, and the same number was used for evaluation. << Comparative Example 2 >> Sudachi was stored for 14 days in the same manner as Comparative Example 1 except that the storage temperature was 20 ° C. Table 2 shows the results of the quality evaluation of Sudachi at that time. << Comparative Example 3 >> Sudachi was stored for 14 days in the same manner as in Comparative Example 1 except that the storage temperature was 25 ° C. Table 2 shows the results of the quality evaluation of Sudachi at that time.
【００１７】《比較例４》現状主にスダチの包装に使用
されているラップフィルムに、スダチ（６個）２００gr
を包み、実施例１と同様の温度条件でスダチを１４日間
保存した。そのときのスダチの品質評価の結果を表２に
示す。評価個数ｎ＝１０であり、以下同様の個数で評価
した。 《比較例５》保存温度が２０℃である以外は比較例４と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表２に示す。 《比較例６》保存温度が２５℃である以外は比較例４と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表２に示す。<< Comparative Example 4 >> At present, 200 gr of Sudachi (6 pieces) is applied to a wrap film mainly used for packaging Sudachi.
And stored under the same temperature conditions as in Example 1 for 14 days. Table 2 shows the results of the quality evaluation of Sudachi at that time. The number of evaluations was n = 10, and the same number was used for evaluation. << Comparative Example 5 >> Sudachi was stored for 14 days in the same manner as in Comparative Example 4 except that the storage temperature was 20 ° C. Table 2 shows the results of the quality evaluation of Sudachi at that time. << Comparative Example 6 >> Sudachi was stored for 14 days in the same manner as in Comparative Example 4 except that the storage temperature was 25 ° C. Table 2 shows the results of the quality evaluation of Sudachi at that time.
【００１８】《比較例７》スダチを無包装で、実施例１
と同様の温度条件でスダチを１４日間保存した。そのと
きのスダチの品質評価の結果を表２に示す。評価個数ｎ
＝１０であり、以下同様の個数で評価した。 《比較例８》保存温度が２０℃である以外は比較例７と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表２に示す。 《比較例９》保存温度が２５℃である以外は比較例７と
同様にスダチを１４日間保存した。そのときのスダチの
品質評価の結果を表２に示す。<< Comparative Example 7 >> Example 1 without packaging Sudachi
Sudachi was stored under the same temperature conditions for 14 days. Table 2 shows the results of the quality evaluation of Sudachi at that time. Evaluation number n
= 10, and the same number was used for evaluation. << Comparative Example 8 >> Sudachi was stored for 14 days in the same manner as in Comparative Example 7 except that the storage temperature was 20 ° C. Table 2 shows the results of the quality evaluation of Sudachi at that time. << Comparative Example 9 >> Sudachi was stored for 14 days in the same manner as in Comparative Example 7 except that the storage temperature was 25 ° C. Table 2 shows the results of the quality evaluation of Sudachi at that time.
【００１９】 表 １ 袋内ガス組成(％) 黄化 腐敗 カビ 臭気 （14日目） Ｏ2 ＣＯ2 実施例１ ○ ○ ○ ○ 13.5 6.7 実施例２ △ ○ ○ ○ 15.1 5.7 実施例３ ○ ○ ○ ○ 16.3 4.0 実施例４ ○ ○ ○ ○ 18.2 2.1 実施例５ ○ ○ ○ ○ 6.5 14.8 実施例６ ○ ○ ○ ○ 9.3 11.2 実施例７ ○ △ ○ ○ 14.0 5.6 実施例８ ○ ○ ○ ○ 17.8 2.5 実施例９ △ ○ ○ ○ 7.1 14.1 実施例10 ○ ○ ○ ○ 10.2 10.5 実施例11 ○ ○ ○ ○ 15.6 5.4 実施例12 ○ ○ ○ ○ 14.4 5.9 Table 1 Gas composition in bag (%) Yellowish Rot Mold Odor (Day 14) O 2 CO 2 Example 1 ○ ○ ○ ○ 13.5 6.7 Example 2 △ ○ ○ ○ 15.1 5.7 Example 3 ○ ○ ○ ○ 16.3 4.0 Example 4 ○ ○ ○ ○ 18.2 2.1 Example 5 ○ ○ ○ ○ 6.5 14.8 Example 6 ○ ○ ○ ○ 9.3 11.2 Example 7 ○ △ ○ ○ 14.0 5.6 Example 8 ○ ○ ○ ○ 17.8 2.5 Example 9 △ ○ ○ ○ 7.1 14.1 Example 10 ○ ○ ○ ○ 10.2 10.5 Example 11 ○ ○ ○ ○ 15.6 5.4 Example 12 ○ ○ ○ ○ 14.4 5.9
【００２０】 表 ２ 袋内ガス組成(％) 黄化 腐敗 カビ 臭気 （14日目） Ｏ2 ＣＯ2 比較例１ × △ ○ ○ 8.6 4.6 比較例２ × ○ △ ○ 15.3 2.3 比較例３ × △ × × 6.5 3.9 比較例４ × △ ○ ○ 8.3 1.2 比較例５ × ○ ○ ○ 4.6 5.3 比較例６ × △ △ ○ 2.6 3.5 比較例７ × △ ○ − − − 比較例８ × △ ○ − − − 比較例９ × × ○ − − − ○：全数共商品価値のあるもの △：商品性の限界のものが１個以上含まれるもの ×：商品性のないものが１個以上含まれるもの 袋内ガス組成はｎ＝１０の平均値Table 2 Gas composition in bag (%) Yellowish Rot Mold Odor (Day 14) O 2 CO 2 Comparative Example 1 × △ ○ ○ 8.6 4.6 Comparative Example 2 × ○ △ ○ 15.3 2.3 Comparative Example 3 × △ × × 6.5 3.9 Comparative Example 4 × △ ○ ○ 8.3 1.2 Comparative Example 5 × ○ ○ ○ 4.6 5.3 Comparative Example 6 × △ △ ○ 2.6 3.5 Comparative Example 7 × △ ○ − − − Comparative Example 8 × △ ○ − − − Comparative Example 9 × × ○ − -- ○: All products have commercial value △: At least one product with limited commercial value is included ×: At least one product with no commercial value is included Gas composition in bag averages n = 10 value
Claims (3)
たりの酸素透過量が３．６〜３５cc／24h・atm、二酸化
炭素透過量３．６〜３９．４cc／24h・atmであり、水蒸
気透過率が４０gr／24h・m2（JIS Z 0208，40℃，90％
RH、0.1mm）以下の特性を有するプラスチックフィルム
でスダチを密封包装してなることを特徴とするスダチの
包装体。1. An oxygen permeation rate of 3.6 to 35 cc / 24 h.atm and a carbon dioxide permeation rate of 3.6 to 39.4 cc / 24 h.atm per 1 g of Sudachi under a temperature condition of 10 to 35.degree. Transmittance of 40gr / 24h ・ m 2 (JIS Z 0208, 40 ℃, 90%
A package of Sudachi, wherein Sudachi is hermetically sealed with a plastic film having characteristics of 0.1 mm or less.
した際に、包材内の酸素濃度が２．０〜１８．５％、二
酸化炭素濃度が１．５〜１８％となることを特徴とする
スダチの包装体。2. When packaging Sudachi under a temperature condition of 10 to 35 ° C., the oxygen concentration in the packaging material is 2.0 to 18.5% and the carbon dioxide concentration is 1.5 to 18%. Characteristic packaging of Sudachi.
〜３５cc／24h・atm、二酸化炭素透過量３．６〜３９．
４cc／24h・atmであり、水蒸気透過率が４０gr／24h・m
2（JIS Z 0208，40℃，90％ RH、0.1mm）以下の特性を
有するプラスチックフィルムでスダチを密封包装し、１
０〜３５℃で保存し、包装体内が酸素２．０〜１８．５
％、二酸化炭素１．５〜１８％で保たれることを特徴と
するスダチの保存方法。3. An oxygen permeation amount of 3.6 g per Sudachi.
~ 35cc / 24h · atm, carbon dioxide permeation amount 3.6 ~ 39.
4cc / 24h · atm and water vapor transmission rate 40gr / 24h · m
2 (JIS Z 0208, 40 ° C, 90% RH, 0.1mm)
Store at 0-35 ° C, and oxygen inside the package is 2.0-18.5.
%, Carbon dioxide 1.5 to 18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4878997A JP3264856B2 (en) | 1997-03-04 | 1997-03-04 | Sudachi package and its storage method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4878997A JP3264856B2 (en) | 1997-03-04 | 1997-03-04 | Sudachi package and its storage method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10243767A true JPH10243767A (en) | 1998-09-14 |
| JP3264856B2 JP3264856B2 (en) | 2002-03-11 |
Family
ID=12813011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4878997A Expired - Fee Related JP3264856B2 (en) | 1997-03-04 | 1997-03-04 | Sudachi package and its storage method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3264856B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008054668A (en) * | 2006-07-31 | 2008-03-13 | Sumitomo Bakelite Co Ltd | Package for preserving freshness of citrus fruit |
| JP2008237190A (en) * | 2007-03-29 | 2008-10-09 | Sumitomo Bakelite Co Ltd | Package for retaining freshness of lime, and method for preserving lime |
| JP2009038976A (en) * | 2007-08-06 | 2009-02-26 | Sumitomo Bakelite Co Ltd | Citrus-containing package, and method for preserving citrus |
| JP2014027884A (en) * | 2012-07-31 | 2014-02-13 | Sumitomo Bakelite Co Ltd | Method for preserving citrus |
| JP2015037967A (en) * | 2013-07-19 | 2015-02-26 | 住友ベークライト株式会社 | Vegetables and fruits freshness keeping packaging bag for green soybeans or broccoli, green soybeans or broccoli-containing package prepared using the same, and green soybeans or broccoli freshness keeping method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276863A (en) * | 1991-03-12 | 1993-10-26 | Rengo Co Ltd | Method for keeping freshness of 'sudachi' or 'kabosu' |
| JPH05328896A (en) * | 1992-06-01 | 1993-12-14 | Dainippon Printing Co Ltd | Freshness retention of broccoli |
| JPH0698675A (en) * | 1992-09-18 | 1994-04-12 | Dainippon Printing Co Ltd | Package for mushroom |
-
1997
- 1997-03-04 JP JP4878997A patent/JP3264856B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276863A (en) * | 1991-03-12 | 1993-10-26 | Rengo Co Ltd | Method for keeping freshness of 'sudachi' or 'kabosu' |
| JPH05328896A (en) * | 1992-06-01 | 1993-12-14 | Dainippon Printing Co Ltd | Freshness retention of broccoli |
| JPH0698675A (en) * | 1992-09-18 | 1994-04-12 | Dainippon Printing Co Ltd | Package for mushroom |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008054668A (en) * | 2006-07-31 | 2008-03-13 | Sumitomo Bakelite Co Ltd | Package for preserving freshness of citrus fruit |
| JP2008237190A (en) * | 2007-03-29 | 2008-10-09 | Sumitomo Bakelite Co Ltd | Package for retaining freshness of lime, and method for preserving lime |
| JP2009038976A (en) * | 2007-08-06 | 2009-02-26 | Sumitomo Bakelite Co Ltd | Citrus-containing package, and method for preserving citrus |
| JP2014027884A (en) * | 2012-07-31 | 2014-02-13 | Sumitomo Bakelite Co Ltd | Method for preserving citrus |
| JP2015037967A (en) * | 2013-07-19 | 2015-02-26 | 住友ベークライト株式会社 | Vegetables and fruits freshness keeping packaging bag for green soybeans or broccoli, green soybeans or broccoli-containing package prepared using the same, and green soybeans or broccoli freshness keeping method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3264856B2 (en) | 2002-03-11 |
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