JPS6120254B2 - - Google Patents
Info
- Publication number
- JPS6120254B2 JPS6120254B2 JP10872280A JP10872280A JPS6120254B2 JP S6120254 B2 JPS6120254 B2 JP S6120254B2 JP 10872280 A JP10872280 A JP 10872280A JP 10872280 A JP10872280 A JP 10872280A JP S6120254 B2 JPS6120254 B2 JP S6120254B2
- Authority
- JP
- Japan
- Prior art keywords
- fruits
- vegetables
- film
- freshness
- ethylene
- 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.)
- Expired
Links
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 33
- 239000002985 plastic film Substances 0.000 claims description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- 239000007789 gas Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 12
- 239000001301 oxygen Substances 0.000 claims description 12
- 229910052760 oxygen Inorganic materials 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 6
- 239000005977 Ethylene Substances 0.000 claims description 6
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 238000007127 saponification reaction Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 229920006255 plastic film Polymers 0.000 description 14
- 238000004321 preservation Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000035699 permeability Effects 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- 241000227653 Lycopersicon Species 0.000 description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 5
- -1 polyethylene Polymers 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000440 bentonite Substances 0.000 description 3
- 229910000278 bentonite Inorganic materials 0.000 description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 239000000920 calcium hydroxide Substances 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 3
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 3
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000005038 ethylene vinyl acetate Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 229920006163 vinyl copolymer Polymers 0.000 description 1
Landscapes
- Storage Of Harvested Produce (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、青果物の保存方法に関するもので、
特に産地から消費地までの輸送および保存に適し
た保存方法に関するものである。
本来トマト、キユウリ、モモ等の青果物は、完
熟したものとそうでないものとでは、味覚の点で
格段の差があるが、これら青果物を収穫後、消費
地までに到達する流通販売日数は、通常1週間程
度要していた。
そしてこれら青果物を完熟した状態で、段ボー
ルケースに入れて保存すると、果肉が著しく軟化
し、商品価値を失つてしまう。
そのため現在は多くの場合、青果物が完熟する
前の未熟な状態で摘果し、輸送あるいは店頭での
販売中に、青果物自体の追熟作用により着色度・
熟度を上げ適熟に近い状態で販売している。
このような状態で販売されているため、青果物
の味覚が、青果物本来の味覚とかなり違う欠点を
有していた。そして大消費地である東京、大阪へ
遠隔地である九州、四国地区等から出荷する場
合、前記のことが大きな問題となつている。この
ためできるだけ味覚のすぐれた青果物は、東京や
大阪の近郊地域に限られてしまい、このような青
果物は高いものになつてしまつている。
ここで、十分味覚の供なつた段階で摘果し、そ
のままの着色度及び熟度を保持したままで、遠距
離輸送、販売が可能となれば距離的制約を有する
産地に対し、計画生産・計画出荷の点からも非常
に大きな効果を得るものであると共に味覚の優れ
た青果物が消費地においてもかなり安価に購入す
ることができるようになる。
本発明は、産地から消費地までの輸送および保
存に適した青果物の保存方法である。
以下本発明について詳細に説明する。
本発明は、青果物を収納する容器に青果物を収
納する時、青果物と共に青果物自体が発生するエ
チレンガス、アルデヒド等を吸着し、さらに酸
素、炭酸ガスを吸収する鮮度保持剤を収納し、さ
らにプラスチツクフイルムで青果物を包むことを
特徴とした青果物の保存方法である。
本発明の保存方法で使用するプラスチツクフイ
ルムは、吸水性を有し、かつ高湿状態においてあ
る程度のガス透過性を有しているプラスチツクフ
イルム単体または該プラスチツクフイルムと発泡
シートまたはネツトとを重ね合せてなる。
この青果物上部を包むプラスチツクフイルムと
して用いる吸水性を有し、高湿状態においてもあ
る程度のガス透過性を有するプラスチツクフイル
ムの具体的なものは、エチレン含有量20〜50モル
%を含有するエチレン−酢酸ビニル共重合物にて
酢酸基の90%以上をケン化したフイルムであり、
吸水率は6.5%〜9.0%程度の範囲にあり、このフ
イルムは吸水時においてもガス透過性は、酸素透
過度5〜100c.c./m2・24hrs、炭酸ガス透過度10〜
500c.c./m2・24hrs程度の範囲にあるものである。
また上記プラスチツクフイルムを発泡ポリエチ
レン、発泡ポリウレタン等の発泡プラスチツクシ
ートの片面または両面に重ねまたは貼り合せた複
合フイルムを用いれば、さらに緩衝効果も備える
ことができる。
本発明では、上記性質を有するプラスチツクフ
イルムを青果物収納容器底部に敷き、青果物およ
び酸素、炭酸ガスを吸収する鮮度保持剤を収納
し、これらの上部を底部に敷いたプラスチツクフ
イルムと同じプラスチツクで覆い包むか、また
は、上記性質を有する一枚のプラスチツクフイル
ムにり青果物および鮮度保持剤を包み、この包ん
だ空間の酸素濃度を2〜10%、炭酸ガス濃度を5
〜20%に調整して保存する。
なお一枚のプラスチツクフイルムで包む場合、
豆類、青梅等の呼吸の激しい青果物ではプラスチ
ツクフイルムで作られた空間の酸素濃度が0%と
なつてしまい無酸素状態での障害が起す場合があ
る。そのため上記種類の青果物を包む場合は、前
記プラスチツクフイルムに微細孔を設け、この微
細孔からの酸素供給と、青果物の酸素消費とのバ
ランスを保ち、常にフイルム内の酸素濃度を2〜
10%の低酸素濃度に保つことができる。
以上のように、吸水性を有し高湿状態(吸水状
態)においてもある程度のガス透過性を有するプ
ラスチツクフイルムで形成された密封空間内にお
かれた青果物は、上記に述べた効果を有する、鮮
度保持剤により、鮮度に悪影響を与えるエチレ
ン、アルデヒド等のガスは除去され、低酸素濃
度、ある程度の炭酸ガス濃度を保持する事で呼吸
作用が抑制され、適熟果として収穫された後の過
熟化が抑制される。
また、従来より密封空間を作る方法としては、
ポリエチレン製の袋やフイルムを用いる方法があ
るが、ポリエチレンは酸素、炭酸ガス等の透過性
も大きく、鮮度を保つに必要なガス濃度を保持す
る事は難かしく、さらにはポリエチレンは水との
親和性が小さい為、青果物の呼吸により蒸散した
水分がそのままポリエチレンフイルムの表面に結
露し、いたみや腐れの原因となり、むしろ青果物
の鮮度を劣化させる場合もあり得る。
しかしながら、上記エチレン含有量を持つエチ
レン−酢酸ビニル共重合体の酢酸基を90%以上ケ
ン化したフイルムは上記特性を備えている為、従
来の欠点を解決した点も本発明の大きな特徴の一
つである。
次に、本発明において用いた鮮度保持剤につい
て説明する。本発明では青果物自体が発生するエ
チレンガス、アルデヒドガス等を吸着し、さらに
酸素・炭酸ガスを吸収する目的で鮮度保持剤を使
用し、その組成は以下の通りである。
主剤として、硫酸第一鉄・7水塩、水酸化カル
シウムであり、これに助剤として活性炭、ベント
ナイトを添加したものである。
その好ましい配合例を以下に示す。
硫酸第一鉄・7水塩 45重量部
水酸化カルシウム 15 〃
活性炭 20 〃
ベントナイト 20 〃
この鮮度保持剤を青果物と共に容器に収納する
には、透気性、透水性の包装材料で鮮度保持剤を
少量ずつ分包し、青果物の種類、量に応じて適当
量用いることが好ましい。
本発明の保存方法に適した青果物は、トマト、
桃、梨、キユウリ、ナス等、完熟の時と未熟の場
合味覚の点で格段の差があり、保存中に果肉が軟
化し易く、さらに保存中の水分の蒸散がはなはだ
しいものに適している。
以下本発明の保存方法と従来からの保存方法に
よる比較について説明する。
実施例 1
本発明:トマト用段ボール箱に厚さ12μのエチレ
ンビニルアルコール共重合体フイルムを敷き、
その上にトマト4Kgと下記組成、量の透気性、
透水性包装材料で包装した鮮度保持剤を3個入
れ、この上をエチレン−酢酸ビニル共重合体ケ
ン化物フイルムで密封できるように覆つて保存
方法
鮮度保持剤
硫酸第一鉄・7水塩4.5g、水酸化カルシウ
ム1.5g
活性炭2.0g、ベントナイト2.0g
従来法:トマト用段ボール箱にトマトのみ4Kg詰
めて包装。
〔結果〕
摘果後上記方法によりそれぞれ包装し、3日間
保存後の評価は表1のとおりであつた。
The present invention relates to a method for preserving fruits and vegetables,
In particular, it relates to preservation methods suitable for transportation and preservation from production areas to consumption areas. Fruits and vegetables such as tomatoes, cucumbers, and peaches have a marked difference in taste between those that are fully ripe and those that are not. It took about a week. If these fruits and vegetables are stored in a cardboard case in a fully ripe state, the pulp becomes significantly soft and the fruit loses its commercial value. Therefore, in many cases, fruits and vegetables are currently picked in an immature state before they are fully ripe, and during transportation or sale at stores, the degree of coloration changes due to the ripening effect of the fruits and vegetables themselves.
The ripeness level has been increased and the fruit is sold at near optimal ripeness. Because fruits and vegetables are sold in such a state, the taste of fruits and vegetables has a drawback that the taste is quite different from the original taste of fruits and vegetables. When shipping from distant areas such as Kyushu and Shikoku to large consumption areas such as Tokyo and Osaka, the above-mentioned problem becomes a major problem. For this reason, fruits and vegetables with the best taste are limited to areas near Tokyo and Osaka, and such fruits and vegetables are expensive. If it becomes possible to pick the fruits at a stage when they have sufficient flavor, and to transport and sell them over long distances while maintaining their original coloring and ripeness, it will be possible to carry out planned production and planning for production areas with distance constraints. This will have a very large effect in terms of shipping, and will also allow fruits and vegetables with excellent taste to be purchased at a considerably low price in consumption areas. The present invention is a method for preserving fruits and vegetables suitable for transportation and preservation from the place of production to the place of consumption. The present invention will be explained in detail below. In the present invention, when fruits and vegetables are stored in a container for storing fruits and vegetables, a freshness-preserving agent that adsorbs ethylene gas, aldehyde, etc. generated by the fruits and vegetables themselves, and further absorbs oxygen and carbon dioxide gas, and a plastic film is further added to the container. This is a method of preserving fruits and vegetables that is characterized by wrapping the fruits and vegetables in paper towels. The plastic film used in the preservation method of the present invention may be a single plastic film that has water absorption properties and a certain degree of gas permeability in high humidity conditions, or a plastic film that is laminated with a foam sheet or net. Become. The plastic film used as the plastic film to wrap the upper part of fruits and vegetables has water absorption properties and has a certain degree of gas permeability even in high humidity conditions. It is a film in which more than 90% of the acetic acid groups have been saponified with a vinyl copolymer.
The water absorption rate is in the range of 6.5% to 9.0%, and even when this film absorbs water, the gas permeability is oxygen permeability of 5 to 100c.c./m2・24hrs, and carbon dioxide gas permeability of 10 to 10.
It is within the range of 500c.c./m 2・24hrs. Furthermore, if a composite film is used in which the above-mentioned plastic film is laminated or bonded to one or both sides of a foamed plastic sheet such as foamed polyethylene or foamed polyurethane, a further cushioning effect can be provided. In the present invention, a plastic film having the above-mentioned properties is laid on the bottom of a fruit and vegetable storage container, the fruits and vegetables and a freshness-preserving agent that absorbs oxygen and carbon dioxide are stored therein, and the upper part of these is covered and wrapped with the same plastic as the plastic film laid on the bottom. Alternatively, the fruits and vegetables and the freshness-preserving agent are wrapped in a plastic film having the above properties, and the oxygen concentration in the wrapped space is 2 to 10%, and the carbon dioxide concentration is 5%.
Adjust to ~20% and save. In addition, when wrapping with a single piece of plastic film,
In fruits and vegetables that breathe heavily, such as beans and green plums, the oxygen concentration in the space created by the plastic film may drop to 0%, causing damage in anoxic conditions. Therefore, when wrapping the above types of fruits and vegetables, micropores are provided in the plastic film to maintain a balance between the oxygen supply from these micropores and the oxygen consumption of the fruits and vegetables, so that the oxygen concentration within the film is always between 2 and 3.
Can maintain oxygen concentration as low as 10%. As mentioned above, fruits and vegetables placed in a sealed space made of a plastic film that has water absorption properties and has a certain degree of gas permeability even in a high humidity state (water absorption state) have the above-mentioned effects. The freshness preservation agent removes gases such as ethylene and aldehyde that have a negative effect on freshness, and by maintaining a low oxygen concentration and a certain level of carbon dioxide concentration, the respiration effect is suppressed, preventing excessive ripeness after being harvested as a ripe fruit. Ripening is suppressed. In addition, conventional methods of creating a sealed space include:
There is a method of using polyethylene bags or films, but polyethylene is highly permeable to oxygen, carbon dioxide, etc., making it difficult to maintain the gas concentration necessary to maintain freshness, and polyethylene does not have an affinity for water. Because of its low elasticity, the moisture evaporated by the respiration of fruits and vegetables directly condenses on the surface of the polyethylene film, causing spoilage and rot, and may actually deteriorate the freshness of fruits and vegetables. However, since a film obtained by saponifying more than 90% of the acetate groups of an ethylene-vinyl acetate copolymer with the above-mentioned ethylene content has the above-mentioned properties, one of the major features of the present invention is that it solves the conventional drawbacks. It is one. Next, the freshness preserving agent used in the present invention will be explained. In the present invention, a freshness-preserving agent is used for the purpose of adsorbing ethylene gas, aldehyde gas, etc. generated by fruits and vegetables themselves, and further absorbing oxygen and carbon dioxide gas, and the composition thereof is as follows. The main ingredients are ferrous sulfate heptahydrate and calcium hydroxide, to which activated carbon and bentonite are added as auxiliary agents. Preferred formulation examples are shown below. Ferrous sulfate heptahydrate 45 parts by weight Calcium hydroxide 15 〃 Activated carbon 20 〃 Bentonite 20 〃 To store this freshness-preserving agent in a container with fruits and vegetables, add a small amount of the freshness-preserving agent in air-permeable and water-permeable packaging material. It is preferable to divide it into individual packages and use an appropriate amount depending on the type and amount of fruits and vegetables. Fruits and vegetables suitable for the preservation method of the present invention include tomatoes,
It is suitable for fruits such as peaches, pears, cucumbers, eggplants, etc., where there is a marked difference in taste between fully ripe and unripe fruits, whose pulp easily softens during storage, and where a significant amount of water evaporates during storage. A comparison between the preservation method of the present invention and a conventional preservation method will be described below. Example 1 The present invention: A 12μ thick ethylene vinyl alcohol copolymer film was placed on a cardboard box for tomatoes,
On top of that, 4Kg of tomatoes and the following composition, amount of air permeability,
Place 3 packs of freshness-preserving agent wrapped in water-permeable packaging material and cover with ethylene-vinyl acetate copolymer saponified film so that it can be sealed.Preservation method Freshness-preserving agent: Ferrous sulfate heptahydrate 4.5g , calcium hydroxide 1.5g, activated carbon 2.0g, bentonite 2.0g Conventional method: Pack only 4kg of tomatoes in a cardboard box for tomatoes. [Results] After thinning, each fruit was packaged according to the above method, and the evaluation after storage for 3 days was as shown in Table 1.
4日保存後の評価は表−2のとおりであつた。 The evaluation after storage for 4 days was as shown in Table-2.
【表】
糖度:アタゴ式糖度計にて測定
このように本発明の方法により保存すると初期
糖度を4日後においても保存でき、品質の劣化を
抑制できた。[Table] Sugar content: Measured using an Atago type sugar meter As described above, by storing according to the method of the present invention, the initial sugar content could be preserved even after 4 days, and deterioration of quality could be suppressed.
Claims (1)
持剤と共に青果物をエチレン含有量が20〜50モル
%、ケン化度90%以上のエチレン−ビニルアルコ
ール共重合体フイルムまたは該フイルムと発泡プ
ラスチツクシートとの複合フイルムで包み、前記
フイルム内の酸素濃度2〜10%、炭酸ガス濃度を
5〜20%の範囲に保つことを特徴とする青果物の
保存方法。1. Vegetables and fruits are treated with an ethylene-vinyl alcohol copolymer film with an ethylene content of 20 to 50 mol% and a saponification degree of 90% or more, or with the film and a foamed plastic sheet, together with a freshness-preserving agent that adsorbs ethylene gas, etc. and absorbs oxygen. A method for preserving fruits and vegetables, which comprises wrapping the fruits and vegetables in a composite film, and maintaining the oxygen concentration within the film within the range of 2 to 10% and the carbon dioxide concentration within the range of 5 to 20%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10872280A JPS56160939A (en) | 1980-08-07 | 1980-08-07 | Storage of vegetable or fruit |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10872280A JPS56160939A (en) | 1980-08-07 | 1980-08-07 | Storage of vegetable or fruit |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6371480A Division JPS56160937A (en) | 1980-05-13 | 1980-05-13 | Storage of vegetable or fruit |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56160939A JPS56160939A (en) | 1981-12-11 |
JPS6120254B2 true JPS6120254B2 (en) | 1986-05-21 |
Family
ID=14491892
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10872280A Granted JPS56160939A (en) | 1980-08-07 | 1980-08-07 | Storage of vegetable or fruit |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56160939A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0642056U (en) * | 1992-11-17 | 1994-06-03 | 三和研磨工業株式会社 | Hand polisher |
JPH0713961Y2 (en) * | 1989-10-20 | 1995-04-05 | 本州製紙株式会社 | Edge mount processing device for file mount |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1301533C (en) * | 1987-03-31 | 1992-05-26 | William Duncan Powrie | Preservation of cut and segmented fresh fruit pieces |
DE3790982T1 (en) * | 1987-08-06 | 1989-08-17 | Daicel Chem | FILM FOR KEEPING THE FRESHNESS OF VEGETABLES AND FRUIT |
EP0526977A2 (en) * | 1991-07-03 | 1993-02-10 | E.I. Du Pont De Nemours And Company | Novel packaging compositions that extend shelf life of oil-containing foods |
JPH0683189U (en) * | 1993-04-22 | 1994-11-29 | 丸協産業株式会社 | Empty can crush device |
CN104584801A (en) * | 2015-02-05 | 2015-05-06 | 安徽科技学院 | Safety overwintering storage method of pumpkin |
CN111941974A (en) * | 2020-07-21 | 2020-11-17 | 天津盛天利材料科技有限公司 | High-permeability mildew-proof antibacterial preservative film capable of removing ethylene and carbon dioxide |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51112694A (en) * | 1975-03-03 | 1976-10-05 | Toyo Seikan Kaisha Ltd | Packaging material with good permeability |
JPS5386058A (en) * | 1977-01-05 | 1978-07-29 | Mitsubishi Petrochemical Co | Retaining of freshness of fruit and vegetable |
JPS5432061A (en) * | 1977-08-16 | 1979-03-09 | Ise Electronics Corp | Fluorescent display tube |
-
1980
- 1980-08-07 JP JP10872280A patent/JPS56160939A/en active Granted
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51112694A (en) * | 1975-03-03 | 1976-10-05 | Toyo Seikan Kaisha Ltd | Packaging material with good permeability |
JPS5386058A (en) * | 1977-01-05 | 1978-07-29 | Mitsubishi Petrochemical Co | Retaining of freshness of fruit and vegetable |
JPS5432061A (en) * | 1977-08-16 | 1979-03-09 | Ise Electronics Corp | Fluorescent display tube |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0713961Y2 (en) * | 1989-10-20 | 1995-04-05 | 本州製紙株式会社 | Edge mount processing device for file mount |
JPH0642056U (en) * | 1992-11-17 | 1994-06-03 | 三和研磨工業株式会社 | Hand polisher |
Also Published As
Publication number | Publication date |
---|---|
JPS56160939A (en) | 1981-12-11 |
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