Fruits and vegetables transport method

Abstract

To provide a fruits and vegetables transport method capable of holding freshness of fruits and vegetables in which Q10 is equal to or greater than 2.0.SOLUTION: A fruits and vegetables transport method includes the steps of: pre-cooling fruits and vegetables; storing the fruits and vegetables in an inner package; storing the fruits and vegetables stored in the inner package in a heat insulation box; and transporting the fruits and vegetables stored in the heat insulation box. In the fruits and vegetable transport method, Q10 of the fruits and vegetables is equal to or greater than 2.0.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for transporting fruits and vegetables. [Background technology]

[0002] Fruits and vegetables continue to respire even after harvest, consuming nutrients within them during this process, making respiration one of the causes of deterioration in freshness. Therefore, controlling the respiration of fruits and vegetables can prevent aging. Known methods for controlling the respiration of fruits and vegetables include CA storage, which adjusts the gas composition in the storage environment, and MA storage, which places fruits and vegetables in containers and packaging with appropriate gas permeability and prevents deterioration in freshness by retaining a certain amount of carbon dioxide generated by the respiration of the fruits and vegetables in the environment. When suppressing respiration during transportation, CA storage requires large equipment, so MA packaging is often used. Various MA packaging materials suitable for various fruits and vegetables have been studied. For example, Patent Document 1 discloses a packaging form that maintains a high beta-carotene content in lettuce, and Patent Document 2 discloses a method of maintaining an MA environment within packaging by creating openings in the film. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2022-132509 [Patent Document 2] Patent No. 5621901 Summary of the Invention [Problem to be solved by the invention]

[0004] Fruits and vegetables with high respiration rates (e.g., Q 10It is known that yellowing and other deterioration in freshness can be prevented by suppressing the respiration rate of fruits and vegetables (with a CO₂ index of 2.0 or higher), and the use of freshness-preserving packaging (inner packaging or large bags) has become mainstream. However, if the carbon dioxide concentration inside the packaging becomes too high, the fruits and vegetables will undergo anaerobic respiration, which will have adverse effects such as odor. In addition, the respiration rate of fruits and vegetables increases depending on the ambient temperature, and fruits and vegetables often experience sudden temperature changes during the distribution process, such as when they are unloaded. For this reason, when designing freshness-preserving packaging, a certain amount of leeway is required to prevent oxygen deficiency.

[0005] In addition, leafy vegetables are often pre-cooled in a vacuum to cool them in a short time, but when vacuum pre-cooling is performed, part of the interior must be open. 10 For fruits and vegetables with a value of 2.0 or higher, respiration is not sufficiently suppressed during distribution.

[0006] The present invention has been made in view of the above circumstances, 10 The object of the present invention is to provide a method for transporting fruits and vegetables that can maintain the freshness of the fruits and vegetables to a value of 2.0 or more. [Means for solving the problem]

[0007] As a result of extensive research into solving the above problems, the present inventors have found that a specific transportation method can be used to 10 The present invention was accomplished based on the discovery that the freshness of fruits and vegetables can be maintained at a level of 2.0 or higher.

[0008] That is, the present invention is as follows. [1] A step of pre-cooling fruits and vegetables; placing the fruits and vegetables in the interior; A step of placing the fruits and vegetables contained in the interior packaging in an insulated box; and The process of transporting fruits and vegetables stored in insulated boxes Including, Q of fruits and vegetables 10 A method of transporting fresh produce in which the [2] The oxygen permeability of the interior at 23°C and 0% RH is 7 x 10 mL / (m 2 ·24h · atm) or more 3×10 4 mL / (m 2 The method for transporting fresh produce according to [1], wherein the transport speed is less than 24h·atm. [3] The carbon dioxide permeability of the interior at 10°C and 90% RH is 1.0 x 10 3 mL / (m 2 ·24h·atm) or more 1.0×10 5 mL / (m 2 The method for transporting fresh produce according to [1] or [2], wherein the temperature is 24h·atm or less. [4] The thermal resistance of the insulation material in the insulation box is 0.6 (m 2 ·K) / W or more 8(m 2 ·K) / W or less, The density of the insulating material in the insulating box is 15 kg / m 3 More than 100kg / m 3 The method for transporting fruits and vegetables according to any one of [1] to [3] below. [5] The method for transporting fruits and vegetables according to any one of [1] to [4], wherein the respiration rate of the fruits and vegetables at 15.5°C is 50 mg / (kg·hour) or more. [Effects of the Invention]

[0009] According to the method for transporting fruits and vegetables of the present invention, 10 If the value is 2.0 or higher, the freshness of fruits and vegetables can be maintained. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a schematic diagram of an example of a fruit and vegetable packing device used in the fruit and vegetable transport method of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, an embodiment of the present invention (hereinafter abbreviated as "the present embodiment") will be described in detail. Note that the present invention is not limited to the following embodiment, and various modifications can be made within the scope of the gist of the present invention.

[0012] In this embodiment, "fruit and vegetables" is a general term for non-animal individuals that continue to breathe during transportation and storage, and includes, for example, vegetables, fruits, wild plants, mushrooms, cut vegetables, cut fruits, fresh flowers, etc.

[0013] Furthermore, "respiration" refers to the process by which fruits and vegetables take in oxygen through stomata and release carbon dioxide. During respiration, moisture held by the fruits and vegetables may also be released.

[0014] In addition, "transportation" refers to the state in which fruits and vegetables are transported by means of transportation such as trucks, trains, ships, and airplanes from the time they are harvested until they are served to customers, or from the time they are harvested until they are served to customers at restaurants, and transportation also includes delivery from retail stores to customers' homes.

[0015] The method for transporting fruits and vegetables according to the present embodiment includes the steps of: A step of pre-cooling fruits and vegetables; placing the fruits and vegetables in the interior; A step of placing the fruits and vegetables contained in the interior packaging in an insulated box; and The process of transporting fruits and vegetables stored in insulated boxes Including, Q of fruits and vegetables 10 is 2.0 or higher.

[0016] The method for transporting fruits and vegetables according to this embodiment is 10 By including such a specific process in the transportation of fruits and vegetables having a moisture content of 2.0 or more, the freshness of the fruits and vegetables can be maintained.

[0017] In this embodiment, Q 10 The temperature coefficient of respiration indicates how many times the respiration rate increases with a 10°C rise in temperature. 10The calculation method is as follows: The relationship between temperature T (℃) and the respiration rate Q (mg / (kg·hour)) of fruits and vegetables is as follows: When the respiration rate Q is plotted on a logarithmic axis, if there is a linear relationship between temperature T and respiration rate Q, then Q = a×10 b · T (Gore formula) (a and b are constants in the Gore formula determined for each fruit and vegetable). In this case, Q 10 is 10 b · T On the other hand, if the temperature T and the respiration rate Q are not in a linear relationship, Q 10 can be calculated as the ratio of the respiration rates of fruits and vegetables at a temperature difference of 10°C.

[0018] Q 10 Fruits and vegetables having a RI of 2.0 or more include, but are not limited to, bean sprouts, strawberries, broccoli, asparagus, Brussels sprouts, celery, celeriac, kale, kohlrabi, cantaloupe, honeydew melon, watermelon, mushrooms, green peas, daikon radish, rutabaga, spinach, pebo squash, watercress, Chinese chives, kidney beans, cabbage, onions, okra, sweet corn, and snow peas.

[0019] In the method for transporting fruits and vegetables of this embodiment, 10 It is more preferable that the value is 2.2 or more and 5.0 or less.

[0020] The method for transporting fruits and vegetables of this embodiment includes a step of pre-cooling the fruits and vegetables.

[0021] When pre-cooling fruits and vegetables, the temperature of the fruits and vegetables after pre-cooling is preferably greater than 0° C. and equal to or less than 10° C. When the temperature of the fruits and vegetables after pre-cooling is within the above range, the respiration rate tends to be easily suppressed.

[0022] Specific examples of methods for pre-cooling fruits and vegetables include, but are not limited to, ventilation pre-cooling, differential pressure pre-cooling, vacuum pre-cooling, etc. Here, ventilation pre-cooling is a pre-cooling method that indirectly cools fruits and vegetables by air convection and heat conduction, while differential pressure pre-cooling is a pre-cooling method that utilizes a difference in air pressure and is characterized by its applicability to all types of items. Vacuum pre-cooling is a pre-cooling method that utilizes the latent heat of vaporization of water and is characterized by its short cooling time.

[0023] The method for transporting fruits and vegetables of this embodiment includes a step of placing the fruits and vegetables in an interior container.

[0024] In the method for transporting fruits and vegetables of this embodiment, the step of placing the fruits and vegetables in an interior packaging may be carried out after the step of pre-cooling the fruits and vegetables, or the step of placing the fruits and vegetables in an interior packaging may be carried out after the step of pre-cooling the fruits and vegetables, but it is preferable to carry out the step of pre-cooling the fruits and vegetables after the step of placing the fruits and vegetables in an interior packaging. If the step of pre-cooling the fruits and vegetables is carried out after the step of placing the fruits and vegetables in an interior packaging, there is a tendency that the amount of work after cooling is reduced and it is easier to suppress an increase in product temperature.

[0025] The interior used in this embodiment is for containing one or more fruits and vegetables, and the fruits and vegetables can be stored in the interior in a state where they remain fresh.

[0026] In the method for transporting fruits and vegetables according to the present embodiment, the oxygen permeability of the interior packaging is 7×10 mL / (m 2 ·24h · atm) or more 3×10 4 mL / (m 2 When the oxygen transmission rate of the interior in an environment of 23°C and 0% RH is within the above range, the freshness of the fruits and vegetables can be further maintained, and the O2 concentration within the interior can be controlled within a preferred range (for example, 3 to 10% by volume), which tends to suppress the occurrence of an anaerobic state. From the same viewpoint, the oxygen transmission rate of the interior in an environment of 23°C and 0% RH is preferably 8 x 10 mL / (m 2 ·24h · atm) or more 1×10 4 mL / (m 2It is more preferable that the temperature is 24h atm or less.

[0027] The method for controlling the oxygen transmission rate of the interior layer in an environment of 23° C. and 0% RH within the above range is not particularly limited, but may be, for example, a method of adjusting the film thickness of the interior layer.

[0028] In this embodiment, the oxygen transmission rate of the interior in an environment of 23° C. and 0% RH can be measured by the method described in the examples below.

[0029] In the method for transporting fruits and vegetables of this embodiment, the carbon dioxide permeability of the interior in an environment of 10°C and 90% RH is 1.0 × 10 3 mL / (m 2 ·24h·atm) or more 1.0×10 5 mL / (m 2 When the carbon dioxide permeability of the interior in an environment of 10°C and 90% RH is within the above range, the freshness of the fruits and vegetables can be further maintained, and the O2 concentration within the interior can be controlled within a preferred range (for example, 3 to 10% by volume), which tends to suppress the occurrence of an anaerobic state. From the same perspective, the carbon dioxide permeability of the interior in an environment of 10°C and 90% RH is preferably 1.0 x 10 3 mL / (m 2 ·24h·atm) or more 5.0×10 4 mL / (m 2 24h atm) or less, and 1.0×10 3 mL / (m 2 ·24h·atm) or more 1.0×10 4 mL / (m 2 It is more preferable that the temperature is 24h atm or less.

[0030] The method for controlling the carbon dioxide permeability of the interior layer in an environment of 10° C. and 90% RH within the above range is not particularly limited, but may be, for example, a method of adjusting the film thickness of the interior layer.

[0031] In this embodiment, the carbon dioxide permeability of the interior in an environment of 10° C. and 90% RH can be measured by the method described in the examples below.

[0032] The material of the interior lining is not particularly limited, but may be, for example, a paper material such as cardboard or barrier-coated paper, or a predetermined gas permeation control film. In this case, the interior lining may partially contain the gas permeation control film, or may be entirely made of the gas permeation control film.

[0033] The material constituting the interior other than the gas permeation control film is not particularly limited, but examples include resin materials such as resin films other than the gas permeation control film and resin boxes, paper materials such as wood and cardboard, and fiber structures such as nonwoven fabrics. The interior to be used can be appropriately selected from the perspective of the properties such as the respiration rate and transpiration rate of the fruits and vegetables to be stored, and the combination of the interior and exterior bodies taking these properties into consideration. From the perspective of visibility at the time of sale, it is even better to use a material that is highly transparent and not reflective, and a material that does not easily allow water droplets to adhere to the film surface. The interior film will be described below.

[0034] The gas permeation control film may be a laminate film such as a single-layer film, a two-layer film having an inner layer and an outer layer, or a three-layer film having an inner layer, a middle layer, and an outer layer. The resin constituting the gas permeation control film is not particularly limited, but examples thereof include polyolefin-based resins, polyester-based resins, polyamide-based resins, polystyrene-based resins, and polyvinylidene chloride-based resins. By using these resins, oxygen permeability and carbon dioxide permeability can be adjusted. Among these, polyolefin-based resins, polyester-based resins, and polyamide-based resins are preferred. The resins may be used alone or in combination of two or more.

[0035] Specific examples of the interior material include, but are not limited to, biaxially oriented nylon (Ny) / olefin-based laminate, biaxially oriented polypropylene (OPP), and polyethylene (PE).

[0036] The oxygen permeability and carbon dioxide permeability of the film made of each resin can be appropriately adjusted by the molecular weight or monomer ratio of the resin, or the thickness and layer configuration of the film.

[0037] The carbon dioxide permeability of the gas permeation control film may also be controlled by providing micropores by laser processing, pinhole processing, or the like, or punched holes by perforation processing (collectively referred to as "pores"). The diameter of the micropores is preferably 0.5 to 100 μm, and more preferably 1 to 10 μm or 15 to 80 μm. The micropores may be used alone or in combination with micropores of different diameters. By providing such pores, polyester-based films and polyamide-based films can also be used as films whose oxygen permeability and / or carbon dioxide permeability are controlled within the above-mentioned specific ranges.

[0038] Furthermore, the gas permeation control film may be a single layer film or a laminated film to which a fiber structure such as paper or nonwoven fabric is partially attached, or a fiber structure may be used as the gas permeation control film.

[0039] Examples of nonwoven fabrics that can be used as the fiber structure include short fiber nonwoven fabrics and long fiber nonwoven fabrics. Examples of short fiber nonwoven fabrics include, but are not limited to, chemical bonded nonwoven fabrics (CB), thermal bonded nonwoven fabrics (TB), needle punched nonwoven fabrics (NP), and spun laced nonwoven fabrics (SL). Examples of long fiber nonwoven fabrics include, but are not limited to, spun bonded nonwoven fabrics (SB), melt blown nonwoven fabrics (MB), and the like. Examples of fibers that make up the nonwoven fabric include, but are not limited to, fibers made from polyethylene resin fibers, polypropylene resins, polyester resins, polyamide resins, and the like.

[0040] In addition, when the gas permeation control film is a laminate film, it is preferable that at least one layer has the same structure as the single layer film. Hereinafter, the types of resins constituting each layer of the single layer film or laminate film will be described.

[0041] The polyolefin resin is not particularly limited, but examples thereof include polyethylenes such as low-density polyethylene, linear low-density polyethylene, high-density polyethylene, and very low-density polyethylene; polypropylenes such as homopolypropylene and random polypropylene; and olefin copolymers such as ethylene-ethyl acrylate copolymer, ethylene-vinyl acetate copolymer, and ethylene-vinyl alcohol copolymer.

[0042] The film using polyethylene is not particularly limited, but examples thereof include the above-mentioned polyethylene films as well as crosslinked and / or non-crosslinked polyethylene films used in shrink films and the like.

[0043] The film using polypropylene is not particularly limited, but examples thereof include the above-mentioned polypropylene films, as well as oriented polypropylene films, unoriented polypropylene films, and biaxially oriented polypropylene films.

[0044] The polyester resin is not particularly limited, but examples thereof include polyethylene terephthalate, polyethylene isophthalate, polybutylene terephthalate, poly(1,4-cyclohexylene dimethylene terephthalate), polyethylene-2,6-naphthalate, polylactic acid, and polybutylene succinate.

[0045] The polyamide resin is not particularly limited, but examples thereof include polycaproamide (nylon 6), polydodecanamide (nylon 12), polytetramethylene adipamide (nylon 46), polyhexamethylene adipamide (nylon 66), polyundecamethylene adipamide (nylon 116), polymetaxylylene adipamide (nylon MXD6), polyparaxylylene adipamide (nylon PXD6), polytetramethylene Polyhexamethylene sebacamide (Nylon 410), Polyhexamethylene sebacamide (Nylon 610), Polydecamethylene adipamide (Nylon 106), Polydecamethylene sebacamide (Nylon 1010), Polyhexamethylene dodecamide (Nylon 612), Polydecamethylene dodecamide (Nylon 1012), Polyhexamethylene isophthalamide (Nylon 6I), Polytetramethylene terephthalamide (Nylon 4T), Poly Examples of suitable terephthalamides include pentamethylene terephthalamide (nylon 5T), poly-2-methylpentamethylene terephthalamide (nylon M-5T), polyhexamethylene hexahydroterephthalamide (nylon 6T(H)), polynonamethylene terephthalamide (nylon 9T), polydecamethylene terephthalamide (nylon 10T), polyundecamethylene terephthalamide (nylon 11T), polydodecamethylene terephthalamide (nylon 12T), polybis(3-methyl-4-aminohexyl)methane terephthalamide (nylon PACMT), polybis(3-methyl-4-aminohexyl)methane isophthalamide (nylon PACMI), polybis(3-methyl-4-aminohexyl)methaneanddecamide (nylon PACM12), and polybis(3-methyl-4-aminohexyl)methane tetradecamide (nylon PACM14).

[0046] The polystyrene resin is not particularly limited, but examples thereof include polystyrene homopolymer, acrylonitrile-acrylic rubber-styrene copolymer resin, acrylonitrile-butadiene-styrene copolymer, acrylonitrile-chlorinated polyethylene-styrene copolymer, acrylonitrile-ethylene-propylene rubber-styrene copolymer, acrylonitrile-styrene copolymer, and syndiotactic polystyrene (crystalline polystyrene).

[0047] The layers constituting the gas permeation control film may contain other additives as needed, such as known plasticizers, heat stabilizers, colorants, organic lubricants, inorganic lubricants, surfactants, processing aids, etc. In addition, an anti-fogging agent may be added to deal with condensation water.

[0048] Known film molding methods can be used as a method for producing a gas permeation control film. For example, a resin composition can be extruded by melt kneading using an extruder or the like, and then extruded into a sheet using a single-layer or multi-layer circular die or a T-die with a slit-shaped outlet, and the gas permeation control film can be molded by an inflation method or a casting method. Furthermore, a film that has been stretched by a bubble method, a roll stretching method, or a tenter method may be used as the gas permeation control film. Furthermore, unstretched or stretched films may be multilayered by known methods such as a dry lamination method or a wet lamination method, or these films may be partially laminated with a fiber structure such as a nonwoven fabric or paper, or may have holes formed therein, and used as the gas permeation control film.

[0049] The method for transporting fruits and vegetables of this embodiment includes a step of placing the fruits and vegetables contained in the interior packaging in an insulated box.

[0050] The insulated box is a box that can store one or more fruits and vegetables collectively. In this embodiment, the insulated box refers to a box that has improved thermal insulation performance by utilizing a thermal insulating material with a thermal conductivity λ [W / (m K)] of 0.001 to 0.05 on part or all of the outer surface of the box.

[0051] The higher the temperature, the greater the respiration rate of fresh produce, which leads to deterioration. However, refrigerated delivery is expensive and difficult to arrange. Another issue is that the temperature may be higher than the set temperature due to the door being opened or defrosting during transport. Therefore, by placing fresh produce in an insulated box after sufficiently cooling it before transport, it is possible to transport the fresh produce without refrigeration. Even when using refrigeration, it is possible to prevent sudden temperature increases when the door is opened or closed.

[0052] The insulating material for the insulating box is not particularly limited, but examples thereof include phenol foam, vacuum insulating material, extruded polystyrene foam insulating material, beaded polystyrene foam insulating material, glass wool 10K, rigid urethane foam, sprayed rigid urethane foam, and rock wool. These may be used alone or in combination of two or more.

[0053] In the method for transporting fruits and vegetables of this embodiment, the thermal resistance of the heat insulating material in the heat insulating box is 0.6 (m 2 ·K) / W or more 8.0(m 2 ·K) / W or less. When the thermal resistance of the heat insulating material in the heat insulating box is within the above range, the freshness of the fruits and vegetables tends to be better maintained. From the same viewpoint, the thermal resistance of the heat insulating material in the heat insulating box is preferably 0.8 (m 2 ·K) / W or more 8.0(m 2 ·K) / W or less is more preferable, and 1.0 (m 2 ·K) / W or more 8.0(m 2 ·K) / W or less is more preferable.

[0054] The method for controlling the thermal resistance of the heat insulating material in the heat insulating box within the above range is not particularly limited, but may be, for example, a method of adjusting the thickness of the heat insulating material.

[0055] In this embodiment, the thermal resistance of the heat insulating material in the heat insulating box can be measured by the method described in the examples below.

[0056] In the method for transporting fruits and vegetables of this embodiment, the density of the insulating material in the insulating box is 15 kg / m 3 More than 100kg / m 3 When the density of the heat insulating material in the heat insulating box is within the above range, the freshness of the fruits and vegetables tends to be better maintained. From the same viewpoint, the density of the heat insulating material in the heat insulating box is preferably 20 kg / m or less. 3 More than 100kg / m 3 More preferably, it is 25 kg / m or less.3 More than 100kg / m 3 It is even more preferable that:

[0057] The method for controlling the density of the insulating material in the insulating box within the above range is not particularly limited, but may be, for example, adjusting the expansion ratio of the insulating material.

[0058] In this embodiment, the density of the heat insulating material in the heat insulating box can be measured by the method described in the examples below.

[0059] In the method for transporting fruits and vegetables of this embodiment, the respiration rate of the fruits and vegetables at 15.5°C is preferably 50 mg / (kg·hr) or more. In the case of fruits and vegetables with a respiration rate of 50 mg / (kg·hr) or more at 15.5°C, the effects of this embodiment tend to be more pronounced. From a similar perspective, the respiration rate of the fruits and vegetables at 15.5°C is more preferably 70 mg / (kg·hr) or more and 500 mg / (kg·hr) or less, and even more preferably 70 mg / (kg·hr) or more and 300 mg / (kg·hr) or less.

[0060] Examples of fruits and vegetables with a respiration rate of 50 mg / (kg·h) or more at 15.5°C include, but are not limited to, broccoli, chives, asparagus, green beans, strawberries, kale, okra, green beans, spinach, pumpkin, and sweet corn.

[0061] In this embodiment, the respiration rate refers to the amount of carbon dioxide emitted by fruits and vegetables. Representative methods for measuring respiration rate include the sealed method, the ventilation method, and the film permeation method. In this embodiment, the respiration rate can be measured by the method described in the Examples below.

[0062] The method for transporting fruits and vegetables of this embodiment includes a step of transporting fruits and vegetables stored in an insulated box.

[0063] The means of transporting fruits and vegetables include, but are not limited to, trucks, freight trains, ships, airplanes, drones, motorcycles, vans, mixed cargo and passenger trains, mixed cargo and passenger buses, mixed cargo and passenger taxis, mixed cargo and passenger airplanes, mixed cargo and passenger ships, etc.

[0064] When transporting fruits and vegetables, the temperature of the place where the insulated box containing the fruits and vegetables is placed may be −35° C. or higher and 60° C. or lower, −30° C. or higher and 50° C. or lower, or −20° C. or higher and 40° C. or lower, and in particular may be room temperature (20° C.±15° C.). The method for transporting fruits and vegetables of this embodiment can maintain the freshness of the fruits and vegetables even when the temperature is within the above range.

[0065] When transporting fruits and vegetables, the temperature inside the interior packaging containing the fruits and vegetables is preferably above 0° C. and below 15° C., more preferably above 0° C. and below 12° C., and even more preferably above 0° C. and below 10° C. In the method for transporting fruits and vegetables of this embodiment, when the temperature is within the above range, the freshness of the fruits and vegetables can be further maintained.

[0066] The transport time of the fruits and vegetables is preferably 6 hours or more and 96 hours or less, more preferably 6 hours or more and 72 hours or less, and even more preferably 12 hours or more and 72 hours or less. In the method for transporting fruits and vegetables of this embodiment, when the transport time of the fruits and vegetables is within the above range, the freshness of the fruits and vegetables can be further maintained.

[0067] In this embodiment, the fruits and vegetables may be packed before or after being loaded onto a transportation means such as a truck or a ship, and may be unpacked before or after being unloaded from the transportation means.

[0068] 1 is a schematic diagram of an example of a fruit and vegetable packing device used in the fruit and vegetable transport method of this embodiment. The fruit and vegetable packing device shown in FIG. 1 includes three interior compartments 2 for accommodating fruit and vegetables 3, and one heat-insulating box 1 for accommodating the interior compartments 2. The fruit and vegetables 3 are packed in a packing container of Q 10In this embodiment, a plurality of interior parts may be housed in the heat-insulating box in this manner.

[0069] Fruits and vegetables to be preserved using this embodiment may be subjected to pretreatment such as sterilization before being subjected to preservation treatment. The sterilization method is not particularly limited, but examples thereof include sterilization methods using liquid, gas, light, or heat.

[0070] Pretreatment may include, but is not limited to, disinfectants, antifungal agents, natural extracts, synthetic preservatives, and the like. Examples of disinfectants include, but are not limited to, hypochlorous acid water, sodium hypochlorite, calcium hypochlorite, electrolyzed hypochlorous acid, chlorine dioxide, and O3. Examples of antifungal agents include, but are not limited to, azoxystrobin, imathazal, orthophenylphenol, sodium orthophenylphenol, diphenyl, thiabendazole, and fludioxonil. Examples of natural extracts include, but are not limited to, artemisia capillaris extract (capillin), mustard extract (isothiocyanurate), and hinokitiol extract (β-thujaplicin). Examples of synthetic preservatives include, but are not limited to, parahydroxybenzoic acid esters, sodium sulfite, sodium hyposulfite, sulfur dioxide, potassium pyrosulfite, and sodium pyrosulfite.

[0071] Sterilization methods using light include, but are not limited to, methods using infrared or ultraviolet light, particularly ultraviolet light with a wavelength of 200-300 nm, preferably ultraviolet light with a wavelength of 250-280 nm, which is known as the UV-C wavelength band. The light source used is not particularly limited, but may be, for example, a mercury lamp, a discharge light source, or an LED. Furthermore, pulsed or continuous irradiation may be performed as needed. The above-mentioned sterilization method using irradiation is preferable to sterilization using the additives, and sterilization using ultraviolet light in the UV-C wavelength band is more preferable in terms of sterilization effect. Specifically, fruits and vegetables can be placed on a tray and sterilized while being irradiated. [Example]

[0072] The present invention will be more specifically demonstrated below using examples and comparative examples, but the present invention is not limited to the following examples.

[0073] In the present examples, various measurements were carried out by the following methods.

[0074] (1) Fruit and Vegetable Q 10 Calculation method Q of each fruit and vegetable 10 The relationship between temperature T and the respiration rate Q of fruits and vegetables is calculated as follows. When the respiration rate Q is plotted on a logarithmic axis, if there is a linear relationship between temperature T and respiration rate Q, the 10 b · T Q of fruits and vegetables 10 It was calculated as: Q=a×10 b · T (Gore style) (In the formula, Q is the respiration rate of the fruit or vegetable in mg / (kg·h), T is the temperature of the fruit or vegetable in °C, and a and b are constants in the Gore equation determined for each fruit or vegetable.) On the other hand, if the temperature T and the respiration rate Q are not in a linear relationship, Q 10 was calculated as the ratio of the respiration rate of fruits and vegetables in mg / (kg·h) at a temperature difference of 10°C.

[0075] (2) Oxygen permeability of interior at 23°C and 0% RH Oxygen permeability (mL / (m)) of the interior at 23°C and 0% RH 2 The gas permeability (MPa) was measured using a differential pressure gas permeability measuring device BT-3 (manufactured by Toyo Seiki Seisakusho) in accordance with JIS K 7126-1.

[0076] (3) Carbon dioxide permeability of interior at 10°C and 90% RH Carbon dioxide permeability (mL / (m)) of the interior at 10°C and 90% RH 2The gas permeability (Hg) was measured using a gas chromatograph type gas permeability measuring device GTR-10XFKS (manufactured by GTR Tech Co., Ltd.) by the isobaric method.

[0077] (4) Thermal resistance of the insulation material in the insulated box Thermal resistance of the insulation material in the insulated box ((m 2 The thermal conductivity (W / (m K) / W) was calculated by dividing the insulation thickness (m) by the thermal conductivity (W / (m K)) measured in accordance with JIS A 1412-2. The thermal conductivity was measured under conditions where the average temperature of the test specimen was 20°C and the temperature difference between the hot and cold surfaces was 20°C.

[0078] (5) Density of insulation in the insulation box Density of the insulation material in the insulated box (kg / m 3 ) was measured in accordance with JIS K 7222.

[0079] (6) Respiration rate of fruits and vegetables at 15.5°C The respiration rate (mg / (kg·h)) of fruits and vegetables at 15.5°C was measured using the closed-cell method.

[0080] (7) Oxygen concentration in the interior packaging after transportation and whether or not anaerobic conditions have occurred The oxygen concentration (volume %) inside the interior packaging after transportation was measured using a CheckPoint R3 manufactured by Mocon Co., Ltd. An oxygen concentration of less than 2 volume % inside the interior packaging after transportation was determined to be an anaerobic state.

[0081] (8) Freshness evaluation of fruits and vegetables After transportation, each fruit and vegetable was removed from the insulated box and stored at 10°C for 96 hours, and the freshness of each fruit and vegetable was evaluated as follows.

[0082] [Evaluation criteria for broccoli freshness] ◎: No loosening or yellowing of flower buds ○: Some flower buds have loosened or turned yellow. ×: Loosening or yellowing of flower buds is evident

[0083] [Criteria for evaluating the freshness of chives] ◎: No wilting or yellowing of leaves ○: Some leaves have wilted or yellowed ×: Significant wilting or yellowing of leaves

[0084] [Asparagus freshness evaluation criteria] ◎: No rot at the cut end, no opening at the tip 〇: The cut end has rotted, and the tip is partially open. ×: The cut end has rotted and the tip has opened significantly.

[0085] [Criteria for evaluating tomato freshness] ◎: No decay or softening 〇: Some softening ×: Significant decay and softening

[0086] Example 1 Broccoli was used as the fruit and vegetables, and the fruit and vegetables were transported as follows. The broccoli was placed inside an inner container made of Ny / olefin laminated material (packaging process) and cooled to 5°C by ventilation (pre-cooling process). The broccoli, which had been sufficiently cooled inside the inner container, was placed in an insulated phenolic foam box and transported in a room-temperature truck for 48 hours. The temperature inside the inner container was 10°C at the end of transport. After transport, the broccoli was stored in a refrigerated room at 10°C for 96 hours and evaluated for freshness. No loosening or yellowing of the broccoli florets was observed. Furthermore, the oxygen concentration inside the inner container at that time (O2 concentration inside the inner container at the time of arrival) was 5%, and no symptoms of anaerobic conditions were observed. Physical properties and evaluations were performed using the methods described above. The results are shown in Table 1.

[0087] Examples 2 to 4 The fruits and vegetables were transported in the same manner as in Example 1, except that the type of fruits and vegetables, pre-cooling method, order of pre-cooling and packaging, type of insulation in the insulated box, type of interior lining, and each transportation condition were changed as shown in Table 1. The properties and evaluations were carried out according to the methods described above, and the results are shown in Table 1.

[0088] Comparative Example 1 The fruits and vegetables were transported in the same manner as in Example 1, except that pre-cooling was not performed. The properties and evaluations were carried out according to the methods described above, and the results are shown in Table 1.

[0089] Comparative Example 2 The fruits and vegetables were transported in the same manner as in Example 2, except that no insulating box was used and the type of interior packaging and transportation conditions were changed as shown in Table 1. The properties and evaluations were carried out according to the methods described above, and the results are shown in Table 1.

[0090] [Table 1]

[0091] In Table 1, "Ny" for the type of interior lining represents biaxially oriented nylon, "OPP" represents biaxially oriented polypropylene, and "PE" represents polyethylene. [Explanation of symbols]

[0092] 1: Insulated box, 2: Interior, 3: Fruits and vegetables

Claims

1. A step of pre-cooling fruits and vegetables; placing the fruits and vegetables in the interior; A step of placing the fruits and vegetables contained in the interior packaging in an insulated box; and The process of transporting fruits and vegetables stored in insulated boxes Including, Q of the fruits and vegetables 10 A method for transporting fresh produce, wherein the ratio of the weight of the fresh produce to the weight of the vegetable is 2.0 or more.

2. The oxygen permeability of the interior in a 23°C, 0% RH environment is 7 x 10 mL / (m 2 ・24h・ATM) or more 3×10 4 mL / (m 2 2. The method for transporting fruits and vegetables according to claim 1, wherein the temperature is 24 h atm or less.

3. The carbon dioxide permeability of the interior in a 10°C, 90% RH environment is 1.0 x 10 3 mL / (m 2 ・24h・atm) or more 1.0×10 5 mL / (m 2 3. The method for transporting fruits and vegetables according to claim 1 or 2, wherein the temperature is 24 h atm or less.

4. The thermal resistance of the heat insulating material in the heat insulating box is 0.6 (m 2 ・K) / W or more 8(m 2 K) / W or less, The density of the heat insulating material in the heat insulating box is 15 kg / m 3 More than 100kg / m 3 3. The method for transporting fruits and vegetables according to claim 1 or 2, wherein:

5. 3. The method for transporting fruits and vegetables according to claim 1 or 2, wherein the respiration rate of the fruits and vegetables at 15.5°C is 50 mg / (kg·hour) or more.

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