Fruits and vegetables storage metho and package

Abstract

To provide a simple method for storing fruits and vegetables which can suppress mold and deterioration in the appearance of the fruits and vegetables.SOLUTION: A fruits and vegetables storage method includes, in the following order, steps of: loading, on a pallet, a fruits and vegetables container in which fruits and vegetables are contained and a dry ice storage bag in which dry ice is stored in a storage bag; obtaining a package in which the fruits and vegetables container and the dry ice storage bag are contained within a space surrounded by a packaging member and a top surface of the pallet by covering the fruits and vegetables storage container and the dry ice storage bag on the pallet with the packaging member having carbon dioxide permeability within a specific range and an oxygen permeability within a specific range and by fixing the packaging member and the pallet; adjusting carbon dioxide concentration in the package to a specific range and storing the package in this state.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a method and package for storing fruits and vegetables. [Background technology]

[0002] BACKGROUND ART Various studies have been conducted on methods for storing fruits and vegetables (that is, vegetables or fruits) and on packages in which fruits and vegetables are packaged in packaging materials. For example, Patent Document 1 describes a method and packaging for storing strawberries that effectively suppresses the growth of microorganisms in strawberries and effectively suppresses deterioration of the appearance of the strawberries, in which strawberries placed on a pallet are stored in a container with a carbon dioxide permeability of 30,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 10,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 The present invention discloses a method and package for storing strawberries, which comprises, in this order: a first step of producing a package by sealing with MA packaging material within the range of 15%-day-atm; and a second step of introducing carbon dioxide into the package to adjust the carbon dioxide concentration within the package to 15%-25%. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-129534 Summary of the Invention [Problem to be solved by the invention]

[0004] However, there are cases where a simpler method is required to suppress mold and deterioration of the appearance of fruits and vegetables such as strawberries. An object of one embodiment of the present disclosure is to provide a method for storing fruits and vegetables and a package that can easily suppress mold and deterioration of the appearance of fruits and vegetables. [Means for solving the problem]

[0005] Specific means for solving the above problems are as follows. <1> A step of preparing a fruit and vegetable container in which fruit and vegetables are contained; A step of preparing a dry ice storage bag in which dry ice is stored; loading the fruit and vegetable container and the dry ice storage bag onto a pallet; The fruit and vegetable containers and the dry ice storage bags on the pallet are placed in a container with a carbon dioxide permeability of 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 2,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 a packaging process in which the fruit and vegetable container and the dry ice storage bag are stored in a space surrounded by the packaging material and the upper surface of the pallet by covering the fruit and vegetable container with a packaging material that is within the range of 10 ... a carbon dioxide concentration adjusting step of adjusting the carbon dioxide concentration in the package to 5% by volume to 40% by volume; a storage step of storing the package in which the carbon dioxide concentration in the package has been adjusted to 5% by volume to 40% by volume; How to store fruits and vegetables, including the following in this order: <2> The carbon dioxide concentration adjusting step includes sublimating 95% by mass or more of the total mass of the dry ice in the dry ice storage bag within 15 hours from the completion of the package. <1> A method for storing fruits and vegetables as described above. <3> The dry ice storage bag includes a bubble wrap material, The loading step loads the fruit and vegetable container and the dry ice storage bag on the pallet so that the dry ice storage bag is disposed in an upper region of the packaging body. <1> or <2> A method for storing fruits and vegetables as described above. <4> In the storing step, the package is stored so that, after storing the package at 1°C for 14 days, the carbon dioxide concentration in the package is 1.0% by volume to 25.0% by volume and the oxygen concentration is 1.0% by volume to 21.0% by volume. <1> ~ <3> A method for storing fruits and vegetables described in any one of the above. <5> In the packaging step, the dry ice in the package is in the form of slices, pellets, or powder. <1> ~ <4> A method for storing fruits and vegetables described in any one of the above. <6> In the packaging step, the total mass of the dry ice in the package is 100 g to 1000 g. <1> ~ <5> A method for storing fruits and vegetables described in any one of the above. <7> The sublimation rate of the dry ice is 30 g / h or more at 20°C. <1> ~ <6> A method for storing fruits and vegetables described in any one of the above. <8> The packaging body is provided with a gas vent valve at the boundary between the pallet and the packaging member. <1> ~ <7> A method for storing fruits and vegetables described in any one of the above. <9> The packaging member is a film containing at least one selected from the group consisting of polyethylene, polypropylene, polystyrene, and an α-olefin copolymer. <1> ~ <8> A method for storing fruits and vegetables described in any one of the above. <10> In the film, the number of holes with a maximum diameter of 50 μm or more is 2 There is one or less per <9> A method for storing fruits and vegetables as described above. <11> The volume of the space within the packaging body is 1.0 × 10 6 cm 3 ~3.0×10 6 cm 3 That is, <1> ~ <10> A method for storing fruits and vegetables described in any one of the above. <12> a fruit and vegetable container in which fruit and vegetables are contained; a dry ice storage bag in which dry ice is stored; a pallet for loading the fruit and vegetable container and the dry ice storage bag; Carbon dioxide permeability is 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 2,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 Packaging materials within the range of 1000-day ATM, Including, The fruit and vegetable container and the dry ice storage bag are loaded on the pallet, The fruit and vegetable container and the dry ice storage bag on the pallet are covered with the packaging material, and the packaging material and the pallet are fixed together, so that the fruit and vegetable container and the dry ice storage bag are stored in a space surrounded by the packaging material and the upper surface of the pallet. packaging. [Effects of the Invention]

[0006] According to one embodiment of the present disclosure, a method for storing fruits and vegetables and a package that can easily suppress mold growth and deterioration of the appearance of fruits and vegetables are provided. DETAILED DESCRIPTION OF THE INVENTION

[0007] The method for storing fresh produce of the present disclosure will be described in detail below, but the present disclosure is not limited to the following embodiments and can be implemented with appropriate modifications within the scope of the purpose of the present disclosure.

[0008] In the present disclosure, a numerical range expressed using "to" means a range that includes the numerical values ​​before and after "to" as the lower and upper limits. In the present disclosure, when referring to the amount of each component in a composition, if there are multiple substances corresponding to each component in the composition, it means the total amount of the multiple substances present in the composition, unless otherwise specified. In the present disclosure, in the numerical ranges described in stages, the upper or lower limit value described in a certain numerical range may be replaced with the upper or lower limit value of another numerical range described in stages. Furthermore, in the numerical ranges described in the present disclosure, the upper or lower limit value described in a certain numerical range may be replaced with a value shown in the examples.

[0009] <How to store fruits and vegetables> The storage method for fruits and vegetables of the present disclosure (hereinafter sometimes simply referred to as the "storage method of the present disclosure") comprises: A step of preparing a fruit and vegetable container in which fruit and vegetables are contained; A step of preparing a dry ice storage bag in which dry ice (i.e., solid carbon dioxide) is stored; loading the fruit and vegetable container and the dry ice storage bag onto a pallet; The fruit and vegetable containers and the dry ice storage bags on the pallet are placed in a container with a carbon dioxide permeability of 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 2,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 a packaging process in which the fruit and vegetable container and the dry ice storage bag are stored in a space surrounded by the packaging material and the upper surface of the pallet by covering the fruit and vegetable container with a packaging material that is within the range of 10 ... a carbon dioxide concentration adjusting step of adjusting the carbon dioxide concentration in the package to 5% by volume to 40% by volume; a storage step of storing the package in which the carbon dioxide concentration in the package has been adjusted to 5% by volume to 40% by volume; Contains, in this order: The storage method of the present disclosure may include other steps as necessary.

[0010] It is believed that fruits and vegetables such as strawberries continue to respire even after they have been harvested. For example, when harvested fruits and vegetables are stored in a sealed packaging material, the carbon dioxide concentration in the packaging material increases and the oxygen concentration decreases due to the respiration of the fruits and vegetables themselves. These phenomena are thought to accelerate the blackening of the fruits and vegetables. On the other hand, if harvested fruits and vegetables are stored in a sealed package using packaging materials that are highly permeable to carbon dioxide, the carbon dioxide concentration will decrease and the oxygen concentration will increase, making them more susceptible to mold growth.

[0011] In the method for storing fruits and vegetables disclosed herein, Fruits and vegetables placed on a pallet are placed in a container with a carbon dioxide permeability of 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 2,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 and covering the fruit and vegetables with a packaging member that is within the temperature range of 100°F / day atm and fixing the packaging member and the pallet together to obtain a package in which the fruit and vegetables and dry ice are contained in a space surrounded by the packaging member and the top surface of the pallet. Adjusting the carbon dioxide concentration in the obtained package (i.e., in the space) to 5% by volume to 40% by volume by sublimating the dry ice in the package; Storing a package in which the carbon dioxide concentration in the package has been adjusted to 5% by volume to 40% by volume; This makes it possible to suppress mold and deterioration of the appearance of fruits and vegetables by using a simple method of adjusting the carbon dioxide concentration by sublimating dry ice.

[0012] Each step of the storage method of the present disclosure will be described below.

[0013] <Process for preparing fruit and vegetable containers> The storage method of the present disclosure includes a step of preparing a fruit and vegetable container in which fruit and vegetables are stored.

[0014] The fruit and vegetable container in the present disclosure includes a container for storing fruit and vegetables (i.e., an empty container) and a product stored in the container.

[0015] As the container for storing fruits and vegetables, any container that is normally used for storing fruits and vegetables can be used without any particular limitation.

[0016] Examples of fruits and vegetables include strawberries, grapes, persimmons, pears, citrus fruits, leafy vegetables, and root vegetables. Among these, strawberries are particularly preferred in that the effects of the present disclosure are more effectively achieved.

[0017] <Process for preparing dry ice storage bags> The storage method of the present disclosure includes a step of preparing a dry ice storage bag in which dry ice is stored.

[0018] The dry ice storage bag in the present disclosure includes a storage bag for storing dry ice (i.e., an empty storage bag) and dry ice stored in this storage bag.

[0019] The storage bag for storing dry ice is not particularly limited and any storage bag that is normally used for storing dry ice can be used.

[0020] The storage bag for storing the dry ice preferably includes bubble wrap. In this embodiment, the insulating effect of the bubble cushioning material in the storage bag can further reduce the effect of the temperature of the dry ice on the fruits and vegetables.

[0021] If the storage bag contains bubble cushioning material, in the loading process described below, it is preferable to load the fruit and vegetable container and the dry ice storage bag onto the pallet so that the dry ice storage bag is positioned in the upper region of the packaging body. According to this embodiment, the gaseous carbon dioxide produced by the sublimation of the dry ice moves downward and acts effectively on the fruits and vegetables placed below the dry ice, thereby more effectively suppressing the growth of mold on the fruits and vegetables. In the above aspect, it is more preferable that in the loading step described below, the fruit and vegetable containers are placed on a pallet, and the dry ice storage bag is placed on the placed fruit and vegetable containers.

[0022] The dry ice in the dry ice storage bag is carbon dioxide in solid form. Dry ice, which is solid carbon dioxide, sublimes to produce gaseous carbon dioxide. In this disclosure, the term "carbon dioxide" refers to carbon dioxide in gaseous form unless otherwise specified. Any commonly available dry ice can be used without any particular restrictions.

[0023] The dry ice is preferably in the form of slices, pellets, or powder. According to this aspect, the sublimation rate of the dry ice is ensured, making it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step.

[0024] The sublimation rate of dry ice is preferably 30 g / h or more at 20°C. In this embodiment, the carbon dioxide concentration can be more easily adjusted in the carbon dioxide concentration adjusting step.

[0025] <Placing step> The storage method of the present disclosure includes a step of loading fruit and vegetable containers and dry ice storage bags onto a pallet. Any ordinary pallet can be used without any particular restrictions. The pallet is preferably a foam pallet.

[0026] The preferred arrangement of the fruit and vegetable containers and dry ice storage bags placed on the pallet has been described above.

[0027] <Packaging process> In the storage method of the present disclosure, the fruit and vegetable containers and the dry ice storage bags on the pallet are stored in a container having a carbon dioxide permeability of 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 2,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 The packaging process includes a packaging step of covering the fruit and vegetable container and the dry ice storage bag with a packaging material that is within the range of 1000-150 ...

[0028] In the packaging step, the method for fixing the packaging member to the pallet is not particularly limited, and a common method such as fixing using adhesive tape can be applied.

[0029] In the obtained package, it is preferable that the fruit and vegetable container and the dry ice storage bag are sealed (i.e., stored in an airtight state) within the space surrounded by the packaging material and the top surface of the pallet. This makes it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below.

[0030] The packaging may be provided with a gas vent valve at the boundary between the pallet and the packaging member. This makes it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below.

[0031] In the packaging step, the total mass of the dry ice contained in the package is preferably 0.1 kg to 1.0 kg. This makes it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below. The total mass of dry ice referred to here is the total mass before sublimation of carbon dioxide takes place in the carbon dioxide concentration adjustment step described below.

[0032] The volume of the space within the packaging body (i.e., the space enclosed by the packaging member and the upper surface of the pallet) is preferably 1.0×10 6 cm 3 ~3.0×10 6 cm 3 is. This makes it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below.

[0033] (Packaging materials) The packaging materials used in the packaging process are: Carbon dioxide permeability is 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2 ·day·atm, Oxygen permeability is 2,000 cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 ·day·atm range. When the carbon dioxide permeability and oxygen permeability of the packaging member are within the above ranges, it becomes easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below. Furthermore, in the carbon dioxide concentration adjustment step described below, the oxygen concentration can also be more easily adjusted.

[0034] -Carbon dioxide permeability- The carbon dioxide permeability of the packaging material is 7,000 cm 3 / m 2 ·day·atm~60,000cm 3 / m 2·day·atm range. This makes it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below. The carbon dioxide permeability of the packaging material is 20,000 cm 3 / m 2 ·day·atm~57,000cm 3 / m 2 35,000 cm 3 / m 2 ·day·atm~55,000cm 3 / m 2 It is more preferable that the temperature is within the range of 100°C / day atm.

[0035] The carbon dioxide permeability was measured using a differential pressure gas permeability measuring device (e.g., GTR-30XA, GTR Tech Co., Ltd.) under an environment of 23°C and 0% RH, with 100% test gas (CO2) and a test area of ​​15.2 cm. 2 The value measured as:

[0036] -Oxygen permeability- The oxygen permeability of the packaging material is 2,000 cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 ·day·atm range. This makes it easier to adjust the oxygen concentration in the carbon dioxide concentration adjustment step described below. The oxygen permeability of the packaging material is From the same viewpoint as above, the oxygen permeability of MA packaging materials is 5,000 cm 3 / m 2 ·day·atm~18,000cm 3 / m 2 It is preferable that the temperature is within the range of 100°C / day atm.

[0037] The oxygen permeability was measured using a differential pressure gas permeability measuring device (e.g., GTR-30XA, GTR Tech Co., Ltd.) under an environment of 23°C and 0% RH, with 100% test gas (O2) and a test area of ​​15.2 cm. 2 The value measured as:

[0038] -Moisture permeability- The packaging material has a moisture permeability of 10 g / m under conditions of a temperature of 40°C and a humidity of 90% RH. 2 120g / m² 2 ·day is preferred. Moisture permeability is an index that represents the degree to which water vapor passes through a packaging material. Normally, when the humidity inside a packaging material is higher than the humidity outside the packaging material, the higher the moisture permeability of the packaging material, the more easily water vapor inside the packaging material will pass through to the outside of the packaging material. The moisture permeability is 10g / m 2 By keeping the storage time at 10-24 days or more, mold growth can be suppressed. The moisture permeability is 120g / m 2 By keeping the storage time at 10 days or less, it is possible to prevent the withering of fruits and vegetables. In addition, it is possible to effectively prevent the loss of mass of fruits and vegetables due to the loss of components (mainly water) that they contain as the storage time passes. From the above point of view, the moisture permeability is 10 g / m 2 day~60g / m 2 ·day is preferred, and 10g / m 2 45g / m² 2 ·day is preferable.

[0039] The moisture permeability was measured using a differential pressure gas permeability measuring device (GTR-30XA, GTR Tech Co., Ltd.) under an environment of 40°C, 90% RH, 100% test gas (O2), and a test area of ​​15.2 cm. 2 The value measured as:

[0040] The packaging member preferably includes a film. The film preferably contains at least one selected from the group consisting of polyethylene, polypropylene, polystyrene, and an α-olefin copolymer. Examples of polyethylene include high density polyethylene (HDPE), high pressure low density polyethylene (LDPE), linear low density polyethylene (LLDPE), and the like. Examples of polypropylene include homopolypropylene, random polypropylene, and block polypropylene. Examples of the α-olefin copolymer include copolymers of two or more monomers selected from the group consisting of ethylene and α-olefins having 3 to 20 carbon atoms. Examples of the α-olefin having 3 to 20 carbon atoms include propylene, 1-butene, 1-pentene, 1-hexene, 3-methyl-1-butene, 3-methyl-1-pentene, 4-methyl-1-pentene, 1-octene, 1-decene, 1-dodecene, 1-tetradecene, 1-hexadecene, 1-heptadecene, 1-octadecene, and 1-eicosene. Examples of α-olefin copolymers include the 4-methyl-1-pentene polymers described in JP 2021-129534 A.

[0041] The packaging member may include a nonwoven fabric. In this case, the packaging member may be a laminate including a film and a nonwoven fabric. Examples of nonwoven fabrics include spunbond nonwoven fabrics, meltblown nonwoven fabrics, and spunbond-meltblown-spunbond (SMS) type nonwoven fabrics.

[0042] If the packaging material contains a film, the number of holes with a maximum diameter of 50 μm or more in the film is 2 It is preferable that there is one or less per This makes it easier to adjust the carbon dioxide concentration in the carbon dioxide concentration adjustment step described below.

[0043] <Carbon dioxide concentration adjustment process> The storage method of the present disclosure includes a carbon dioxide concentration adjusting step of adjusting the carbon dioxide concentration in the package to 5% to 40% by volume. The carbon dioxide concentration in the range of 5% by volume to 40% by volume in the carbon dioxide concentration adjusting step refers to the carbon dioxide concentration in the package at the start of storage in the storage step described below. By adjusting the carbon dioxide concentration inside the package at the start of storage to within the range of 5% to 40% by volume, mold and deterioration of the appearance of fruits and vegetables during storage can be suppressed. The carbon dioxide concentration in the carbon dioxide concentration adjusting step can be adjusted by a simple method of sublimating the dry ice in the dry ice storage bag.

[0044] The carbon dioxide concentration adjusting step preferably includes sublimating 95% by mass or more of the total mass of the dry ice in the dry ice storage bag within 15 hours from the completion of the package. This makes it easier to adjust the carbon dioxide concentration within the above range.

[0045] <Storage process> The storage method of the present disclosure includes a storage step of storing a package in which the carbon dioxide concentration inside the package has been adjusted to 5% to 40% by volume. The carbon dioxide concentration of 5% to 40% by volume here means the carbon dioxide concentration at the start of storage. Therefore, during the storage period in the storage step, the carbon dioxide concentration may deviate from the range of 5% to 40% by volume due to the influence of respiration of the fruits and vegetables.

[0046] In the storage process, it is preferable to store the package so that after storing the package at 1°C for 14 days, the carbon dioxide concentration within the package is 1.0% by volume to 25.0% by volume and the oxygen concentration is 1.0% by volume to 21.0% by volume. This makes it possible to more effectively prevent mold and deterioration of the appearance of fruits and vegetables.

[0047] ≪Packaging body≫ The package of the present disclosure comprises: a fruit and vegetable container in which fruit and vegetables are contained; a dry ice storage bag in which dry ice is stored; a pallet for loading the fruit and vegetable container and the dry ice storage bag; Carbon dioxide permeability is 7,000 cm 3 / m2 ·day·atm~60,000cm 3 / m 2 ·day·atm and oxygen permeability is within 2,000cm 3 / m 2 ·day·atm~20,000cm 3 / m 2 Packaging materials within the range of 1000-day ATM, Including, The fruit and vegetable container and the dry ice storage bag are loaded on the pallet, The fruit and vegetable container and the dry ice storage bag on the pallet are covered with the packaging material, and the packaging material and the pallet are fixed together, so that the fruit and vegetable container and the dry ice storage bag are stored in a space surrounded by the packaging material and the upper surface of the pallet. It is a package.

[0048] The package of the present disclosure is as described above as the package obtained in the packaging step in the storage method of the present disclosure.

[0049] As described above, the packaging of the present disclosure can suppress mold and deterioration of the appearance of fruits and vegetables using the simple method of adjusting the carbon dioxide concentration by sublimating dry ice. [Example]

[0050] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to the following examples as long as it does not depart from the gist of the invention. In this example, the carbon dioxide concentration, oxygen concentration, and moisture permeability were measured by the same methods as those described above.

[0051] Example 1 (Preparing dry ice) The following dry ice was prepared: φ3mm pellet-shaped dry ice (manufactured by Nippon Ekitan Co., Ltd.)

[0052] (Preparing a storage bag to store dry ice) The following storage bags were prepared as storage bags for storing dry ice. - A 30cm x 30cm + 60cm (specifically, a 30cm x 30cm bag part + a 30cm x 60cm fold-over flap part) bag with a polyethylene air cushion (Bubble Wrap (registered trademark) manufactured by Kawakami Sangyo Co., Ltd.).

[0053] (Preparing dry ice storage bags) Four dry ice bags were prepared by placing 150 g of the pellet-shaped dry ice in the bag and then folding the opening of the bag once.

[0054] (Preparation of packaging materials) The following packaging member 1 was prepared. Packaging material 1: LLDPE (linear low-density polyethylene) film (manufactured by Mitsui Chemicals Tohcello Co., Ltd., product name: TUX, melting point 116°C) and a basis weight of 25 g / m 2 SMS (spunbond, meltblown, spunbond) type polypropylene nonwoven fabric (Mitsui Chemicals, product name "Syntex") and polyolefin hot melt adhesive (coating amount 5g / m 2 ) was interposed between them to obtain a packaging member 1. The packaging member 1 is Carbon dioxide permeability is 43,300 mL / m 2 ·day·atm, Oxygen permeability is 12500mL / m 2 ·day·atm, Moisture permeability of 20g / m under conditions of 40℃ temperature and 90% RH humidity 2 -24 hours.

[0055] (Packaging production) Two packs of strawberries (Kirapika strawberries from Shizuoka, approximately 300 g per pack) were placed in a cardboard case measuring 219 mm x 282 mm x 64 mm to prepare a container for storing fruits and vegetables, each containing strawberries. 320 cases of this container were prepared. Next, 320 cases of the fruit and vegetable containers were stacked in 20 layers, with 16 cases per layer, on a foam pallet measuring 1.1 m x 1.1 m x 0.09 m thick. One of the dry ice storage bags described above (i.e., a total of four) was placed on each of the top four corners of the stacked fruit and vegetable containers. Next, the packaging member 1 was placed over the fruit and vegetable container and the dry ice storage bag loaded on the foam pallet so as to entirely cover them, and in this state the edge of the packaging member 1 was joined and sealed to the peripheral edge of the foam pallet. As a result, the fruit and vegetable container and the dry ice storage bag were placed and sealed in the space surrounded by the packaging member 1 and the upper surface of the foam pallet, and a package was obtained. In the obtained package, The volume of the space enclosed by the packaging member 1 and the upper surface of the foam pallet is 1.8 × 10 6 cm 3 and The outer dimensions of the part covered by the packaging material 1 are 1.1 m x 1.1 m x 1.5 m in height. The total volume and mass of the strawberries in the fruit and vegetable container are 1.7 × 10 6 cm 3 and about 180 kg.

[0056] (Adjusting carbon dioxide concentration) The entire mass of dry ice in the package obtained above (600 g (= 150 g × 4)) was sublimated over 12 hours at 1°C (i.e., sublimation rate 50 g / h), thereby adjusting the carbon dioxide concentration inside the package (i.e., within the space in the package; the same applies below) to the values ​​shown in Table 1. By adjusting the carbon dioxide concentration, the oxygen concentration inside the package was adjusted to the values ​​shown in Table 1.

[0057] (Storage of packaged items) The packaged body whose carbon dioxide concentration had been adjusted as described above was stored for 14 days in a room maintained at a temperature of 1°C and a humidity of 72% RH. During storage, the package was left undisturbed so that nothing was placed on top of it and the air from the fan did not directly hit the package.

[0058] <Measurement and Evaluation> After 14 days of storage, the packages were subjected to the following measurements and evaluations. The results are shown in Table 1.

[0059] (carbon dioxide and oxygen concentrations) After 14 days of storage, the carbon dioxide and oxygen concentrations inside the package were measured.

[0060] (Appearance of fruits and vegetables, mold) The fruits and vegetables were visually inspected to check their appearance and the presence or absence of mold.

[0061] Comparative Example 1 The same procedure as in Example 1 was carried out except that dry ice was not used (that is, dry ice was not placed in the bag with the pecora, and an empty bag with the pecora was used). The results are shown in Table 1.

[0062] [Table 1]

[0063] As shown in Table 1, Example 1, in which dry ice was used, suppressed mold and deterioration in appearance of fruits and vegetables compared to Comparative Example 1, in which dry ice was not used. This confirmed that mold and deterioration of the appearance of fruits and vegetables can be suppressed by a simple method using dry ice.

Claims

1. A step of preparing a fruit and vegetable container in which fruit and vegetables are contained; A step of preparing a dry ice storage bag in which dry ice is stored; loading the fruit and vegetable container and the dry ice storage bag onto a pallet; The fruit and vegetable containers and the dry ice storage bags on the pallet are placed in a container with a carbon dioxide permeability of 7,000 cm ３ / m ２ ・day・atm~60,000cm ３ / m ２ ・day・atm and oxygen permeability is 2,000 cm ３ / m ２ ・day・atm~20,000cm ３ / m ２ a packaging process in which the fruit and vegetable container and the dry ice storage bag are stored in a space surrounded by the packaging material and the upper surface of the pallet by covering the fruit and vegetable container with a packaging material that is within the range of 1000-day-1000-atm and fixing the packaging material to the pallet; a carbon dioxide concentration adjusting step of adjusting the carbon dioxide concentration in the package to 5% by volume to 40% by volume; a storage step of storing the package in which the carbon dioxide concentration in the package has been adjusted to 5% by volume to 40% by volume; How to store fruits and vegetables, including the following in this order:

2. The method for storing fruits and vegetables described in claim 1, wherein the carbon dioxide concentration adjustment process includes sublimating 95% by mass or more of the total mass of the dry ice in the dry ice storage bag within 15 hours from the completion of the packaging.

3. The dry ice storage bag includes a bubble wrap material, 2. The method for storing fruits and vegetables according to claim 1, wherein the loading step includes loading the fruit and vegetable container and the dry ice storage bag onto the pallet so that the dry ice storage bag is positioned in an upper region of the packaging body.

4. 2. The method for storing fruits and vegetables according to claim 1, wherein the storage step stores the package so that, after storing the package at 1°C for 14 days, the carbon dioxide concentration within the package is 1.0% by volume to 25.0% by volume and the oxygen concentration is 1.0% by volume to 21.0% by volume.

5. 2. The method for storing fruits and vegetables according to claim 1, wherein in the packaging step, the dry ice in the package is in the form of slices, pellets, or powder.

6. 2. The method for storing fruits and vegetables according to claim 1, wherein in the packaging step, the total mass of the dry ice in the package is 100 g to 1000 g.

7. 2. The method for storing fruits and vegetables according to claim 1, wherein the sublimation rate of the dry ice is 30 g / h or more at 20°C.

8. 2. The method for storing fruits and vegetables according to claim 1, wherein the packaging body is provided with a gas vent valve at the boundary between the pallet and the packaging member.

9. 2. The method for storing fruits and vegetables according to claim 1, wherein the packaging member comprises a film containing at least one selected from the group consisting of polyethylene, polypropylene, polystyrene, and an α-olefin copolymer.

10. In the film, the number of holes with a maximum diameter of 50 μm or more is ２ The method for storing fruits and vegetables according to claim 9, wherein the number of pieces is one or less per piece.

11. The volume of the space within the packaging body is 1.0 x 10 ６ cm ３ ~3.0 x 10 ６ cm ３ The method for storing fruits and vegetables according to claim 1, wherein

12. a fruit and vegetable container in which fruit and vegetables are contained; a dry ice storage bag in which dry ice is stored; a pallet for loading the fruit and vegetable container and the dry ice storage bag; Carbon dioxide permeability is 7,000 cm ３ / m ２ ・day・atm~60,000cm ３ / m ２ ・day・atm and oxygen permeability is 2,000 cm ３ / m ２ ・day・atm~20,000cm ３ / m ２ Packaging material within the range of ・day・atm, Including, The fruit and vegetable container and the dry ice storage bag are loaded on the pallet, The fruit and vegetable container and the dry ice storage bag on the pallet are covered with the packaging material, and the packaging material and the pallet are fixed together, so that the fruit and vegetable container and the dry ice storage bag are stored in a space surrounded by the packaging material and the upper surface of the pallet. packaging.

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