Package containing grapes and method for storing grapes

Abstract

PROBLEM TO BE SOLVED: To provide a freshness keeping container for garden stuff capable of suppressing the occurrence of fungus of garden stuff while suppressing the propagation of mold and axis withering while maintaining the freshness of garden stuff.SOLUTION: A freshness keeping container for garden stuff comprises a synthetic resin film, and the moisture permeability (g / mday atm) of the synthetic resin film at 2°C and 60%RH is 0.17 or more and 3.3 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a freshness-preserving container for fruits and vegetables, a package containing fruits and vegetables, and a method for storing fruits and vegetables. [Background technology]

[0002] Conventionally, a method for preserving the freshness of harvested fruits and vegetables by appropriately suppressing the respiration of the fruits and vegetables is known. Such packaging bags used for preserving the freshness of fruits and vegetables are known as modified atmosphere (MA) packaging.

[0003] As an example of a freshness preservation method using MA packaging, Patent Document 1 describes a method of storing fruits and vegetables at a temperature of 0°C or lower to maintain an oxygen permeability of 1000 to 10000cc / m 2 The technology involves sealing grapes in a film that is resistant to 24hr·atm and storing them at low temperatures of -3 to 0°C. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 6-46749 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the technology described in Patent Document 1 employs freezing temperature storage at -3 to 0°C, so there is a concern that the grapes will freeze if stored for a long period of time. Furthermore, if the storage is not performed at freezing temperature, the grapes will breathe more in the packaging bag, causing humidity inside the bag to rise, which can lead to condensation and mold growth.

[0006] It is generally known that the conditions for mold growth depend on various factors such as temperature, humidity, oxygen content, and pH, but in fruit and vegetables such as grapes, high humidity tends to make them more susceptible to mold growth, while low humidity tends to make them more susceptible to wilting and stem rot. In other words, it was difficult to simultaneously suppress mold growth and stem rot and wilting.

[0007] In addition, a conventional method for suppressing mold growth has been known to sterilize fruits and vegetables in advance with a hypochlorite-based disinfectant. However, such disinfectants require great care in handling, and improvements in their use have been required. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the problems of the conventional technology, and have found that the moisture permeability (g / m2) of a synthetic resin film provided in a freshness-preserving container for fruits and vegetables at 2°C and 60% RH is 2 ·da y) We gained new knowledge that controlling the above is effective. In other words, it is known that the moisture permeability of synthetic resin films changes depending on temperature and humidity. In particular, it has been discovered for the first time that by controlling the moisture permeability within a specific range at "2°C, 60% RH", the storage conditions for fruits and vegetables, it is possible to suppress both the growth of mold and wilting / stalk dieback, thereby completing the present invention.

[0009] The present invention relates to a synthetic resin film. Consists of Preserving freshness of fruits and vegetables at normal pressure bag A grape-containing package containing grapes, The moisture permeability (g / m2) of the synthetic resin film at 2°C and 60% RH 2 ·da y) but, 1.9 That's all, 2 and the oxygen permeability (cc / m 2 ·day·atm) 375 That's all, 6500 is as follows: The synthetic resin film has a multilayer structure including any one of a stretched nylon film, a stretched polylactic acid film, and a stretched polystyrene film, Preservation of freshness of fruits and vegetables bag The present invention provides a package containing grapes, the package having a through hole formed therein.

[0011] The present invention also relates to the above-mentioned Grape-containing packaging under normal pressure Store at 1℃~8℃. Grapes The present invention provides a method for storing the above-mentioned Effect of the Invention

[0012] According to the present invention, it is possible to provide a freshness-preserving container for fruits and vegetables that can simultaneously prevent the growth of mold on fruits and vegetables and prevent wilting and stalk dieback while preserving the freshness of the fruits and vegetables. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] <Container for preserving freshness of fruits and vegetables> Hereinafter, an embodiment of the present invention will be described in detail.

[0014] The fruit and vegetable freshness preservation container in this embodiment is for packaging fruit and vegetables inside. The fruit and vegetables are not particularly limited, but may be, for example, Chinese radish, spinach, Japanese mustard spinach, Mizuna, Mibuna, asparagus, Kuusinsai, lettuce, thyme, sage, parsley, Italian parsley, rosemary, oregano, lemon balm, chives, lavender, salad burnet, lamb's ear, rocket, dandelion, nasturtium, basil, arugula, watercress, mulukhiyah, celery, kale, green onion, cabbage, Chinese cabbage, garland chrysanthemum, salad Examples of vegetables that can be used include lettuce, lettuce, butterbur, turnip, bok choy, mitsuba, Japanese parsley, brussels sprouts, broccoli, cauliflower, myoga, radish, carrot, burdock, radish, turnip, sweet potato, potato, Chinese yam, taro, jinenjo, yamatoimo, bell pepper, paprika, shishito, cucumber, eggplant, tomato, cherry tomato, pumpkin, bitter melon, okra, sweet corn, edamame, snow peas, green beans, broad beans, fungi, and mushrooms. Fruits and cut flowers such as citrus fruits, apples, pears, grapes, blueberries, persimmons, and strawberries are also effective. Cut vegetables and fruits are also effective. Among these, grapes are preferred from the viewpoints of suitability for cold storage and effective inhibition of mold growth.

[0015] The moisture permeability of the synthetic resin film used in fruit and vegetable freshness preservation containers at 2°C and 60% RH is set at 0.17 g / m2 in order to prevent mold growth. 2 ·da More than y or more, preferably 0.5 g / m 2 ·da More than y More preferably, it is 1.0 g / m or more. 2 ·da More than y Above. On the other hand, the moisture permeability of the synthetic resin film used in freshness-keeping containers for fruits and vegetables at 2°C and 60% RH is set at 3.3 g / m2 in order to prevent the wilting and stem wilting of fruits and vegetables. 2 ·da More than y and preferably 2.8 g / m 2 ·da More than y More preferably, it is 2.5 g / m or less.2 ·da More than y Below.

[0016] In this specification, "wilting / stalk withering" refers to a condition in which dents or wrinkles appear on the surface of fruits or vegetables, or in the case of fruits or vegetables with stems such as grapes, the moisture content of the stem decreases and the stem becomes discolored due to hyperrespiration.

[0017] The moisture permeability can be measured by a method in accordance with JIS Z0208 (cup method).

[0018] In the present invention, the moisture permeability of the synthetic resin film provided in the fruit and vegetable freshness-preserving container at 2°C and 60% RH can be adjusted by controlling the selection of the synthetic resin film material described below, the film manufacturing method, the layer structure of the film, the presence or absence of through holes and the average diameter of the through holes, etc. Furthermore, by setting the moisture permeability conditions at 2°C and 60% RH, conditions similar to those in which fruit and vegetable freshness-preserving containers are used and stored can be reproduced, which leads to more effective prevention of mold growth and wilting / stalk dieback.

[0019] The fruit and vegetable freshness-preserving container of the present invention can further enhance the effects of inhibiting the occurrence of mold and wilting / stalk dieback, and of preserving freshness, by further satisfying the following requirements:

[0020] The oxygen permeability of the synthetic resin film of the freshness preservation container for fruits and vegetables at 23°C and 60% RH is preferably 2 cc / m from the viewpoint of preserving the respiration of the fruits and vegetables and improving the taste. 2 ·day·atm or more, and more preferably 5cc / m 2 ·day·atm or more, and more preferably 300cc / m 2 ·day·atm or higher. On the other hand, the oxygen permeability of the synthetic resin film of the freshness-keeping container for fruits and vegetables at 23°C and 60% RH is preferably 50,000 cc / m from the viewpoint of suppressing wilting and stem withering of fruits and vegetables. 2 ·day·atm or less, and more preferably 10000cc / m2 ·day·atm or less, and more preferably 7500cc / m 2 ·day·atm or less.

[0021] The oxygen transmission rate can be calculated, for example, by measuring the oxygen concentration inside a packaging container immediately after filling it with nitrogen and after it has been left for a certain period of time after filling it with nitrogen, and from the oxygen concentration gradient.

[0022] In addition, in the present invention, the oxygen permeability of the synthetic resin film provided in the fruit and vegetable freshness-preserving container at 15°C and 60% RH can be adjusted by controlling the selection of the synthetic resin film material described below, the film manufacturing method, the layer structure of the film, the presence or absence of through holes and the average diameter of the through holes, etc.

[0023] Furthermore, the fruit and vegetable freshness-preserving container of the present invention may be a bag-shaped container made of the synthetic resin film, or may be a self-supporting container made of the synthetic resin film. The bag-like container is a flexible bag-like container. It may be capable of standing on its own temporarily by forming it into a predetermined shape, but it is difficult to maintain its shape because it easily changes shape due to stress caused by the shape or movement of the contents or external stress. The self-supporting container is one that stands on its own when placed at a flat surface, and maintains its shape without application of any particular stress. The self-supporting container may or may not have a lid. The entire container may be made of the synthetic resin film, or the parts other than the lid may be made of the synthetic resin film, or the independent storage part and lid part may each be made of the synthetic resin film. From the viewpoint of effectively maintaining the freshness of fruits and vegetables while suppressing the occurrence of mold growth and wilting / stalk withering, it is preferable that the entire container is made of the synthetic resin film.

[0024] It is preferable that the fruit and vegetable freshness preservation container has through holes formed therein. This allows the moisture permeability and oxygen permeability to be stably adjusted. This makes it possible to effectively preserve the freshness of fruit and vegetable while suppressing the occurrence of mold growth and wilting / drying of stems.

[0025] The planar shape of the through hole may be, for example, a circle, a polygon, or a slit. The circle is not limited to a perfect circle, but includes an approximately circular shape. In addition to the circle, the through hole may be a semicircle or a crescent shape. The polygon may be a shape surrounded by three or more line segments, such as a triangle, a rectangle, or a pentagon. The slit is a cut or narrow gap that penetrates the synthetic resin film that constitutes the fruit and vegetable freshness-keeping bag, and may be a straight line, a curve, an L-shape, an X mark, or the like, and its length is not particularly limited.

[0026] The average diameter of the through holes is preferably 10 μm to 200 μm. By making it equal to or greater than the lower limit, the moisture permeability and oxygen permeability are improved, and mold growth is easily suppressed. On the other hand, by making it equal to or less than the upper limit, the intrusion of foreign matter is prevented, and wilting and stem withering of fruits and vegetables can be suppressed. The average diameter of the through holes is calculated from the open area of ​​the through holes, assuming that the through holes are perfect circles.

[0027] The method for forming the through holes is not particularly limited, and any known method can be used, such as a laser processing method, a needle processing method including a hot needle, or a method using a mold such as a roll cutter.

[0028] The above-mentioned through holes may be formed in the synthetic resin film in advance when manufacturing the fruit and vegetable freshness-preserving container, or may be formed after the synthetic resin film is formed into a bag-shaped container, or may be formed before or after the synthetic resin film is formed into a bag-shaped container or a self-supporting container.

[0029] In addition, the total opening area of ​​the freshness preservation container for fruits and vegetables is 0.1 mm per 1 kg of fruits and vegetables. 2 / kg or more, 5.4×10 2 mm2 / kg or less is preferable, and 0.2 mm 2 / kg or more, 2.0×10 2 mm 2 By setting the content at or above the lower limit, it is possible to suppress mold growth and condensation, while by setting the content at or below the upper limit, it is possible to maintain the freshness of fruits and vegetables well and suppress wilting and stem withering. The total opening area does not include the area of ​​the openings for inserting and removing fruits and vegetables from the fruit and vegetable freshness-keeping container.

[0030] The inner surface area of ​​the fruit and vegetable freshness preservation container in this embodiment can be set appropriately depending on the shape, size, handleability, etc. of the fruit and vegetable to be packaged. For example, the inner surface area of ​​the fruit and vegetable freshness preservation container per 100 g of fruit and vegetable can be set to 100 cm 2 More than 5000cm 2 It may be less than 300cm 2 More than 700cm 2 The following may also be used.

[0031] Next, the synthetic resin film provided in the fruit and vegetable freshness-keeping container will be described.

[0032] The synthetic resin film is preferably transparent or semi-transparent, more preferably transparent, from the viewpoint of allowing the fruit or vegetable to be visually recognized from the outside. In addition, the synthetic resin film may be printed with information for the purpose of identifying the fruit or vegetable.

[0033] The synthetic resin constituting the synthetic resin film is not particularly limited as long as it can be used for packaging fruits and vegetables, and any known synthetic resin can be used. Examples include various polyethylenes and ethylene copolymers, polypropylene, polyvinyl chloride, polystyrene, acrylic resins, polyester resins such as polyethylene terephthalate and polylactic acid, and polyamide resins such as nylon 6. These may be homopolymers, copolymers of two or more kinds, or blends containing two or more kinds of these homopolymers or copolymers. Specific examples of the various polyethylenes and ethylene copolymers include ethylene-vinyl alcohol copolymers, high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, metallocene-linear low density polyethylene, ethylene-vinyl acetate copolymer, ethylene-acrylic acid copolymer, ethylene-propylene copolymer, ethylene-α-olefin copolymer, and other copolymers or ionomers. These may be contained alone or in combination of two or more, or may be mixed with other resins.

[0034] Among these, from the viewpoint of appropriately controlling moisture permeability and oxygen transmission rate, polyester resins such as polyethylene, ethylene-vinyl alcohol copolymer, polypropylene, polystyrene, and polylactic acid, and polyamide resins such as nylon are preferred, and ethylene-vinyl alcohol copolymer, polystyrene, polylactic acid, and nylon are more preferred.

[0035] From the viewpoints of cost and physical properties, it is preferable to use a heat-sealable anti-fogging stretched polypropylene film, a low-density polyethylene film, a linear low-density polyethylene film, or a metallocene-catalyzed polyethylene film.

[0036] The molding method of the synthetic resin film is not particularly limited, but may be extrusion, inflation, calendaring, etc. When molding the synthetic resin film, additives such as an anti-fogging agent may be kneaded, or two or more types of resins may be blended, if necessary. The synthetic resin film may be stretched or annealed, and may further include a sealant layer. In particular, the synthetic resin film may be stretched to improve its rigidity, pinhole resistance, water vapor / oxygen barrier properties, and appearance. For example, stretched nylon, stretched polylactic acid, and stretched polystyrene are preferred.

[0037] The synthetic resin film may be used as a single layer or as a multi-layer structure having two or more layers.

[0038] For example, when the fruits and vegetables to be packaged in the freshness-preserving container are heavy, it is preferable to use a multilayer film made of polyethylene by dry lamination, extrusion lamination, or co-extrusion over a film such as unstretched polypropylene, oriented polypropylene, unstretched nylon, oriented nylon, or oriented polyester.

[0039] The average thickness of the synthetic resin film is preferably 15 μm or more and 2000 μm or less, more preferably 20 μm or more and 1000 μm or less, and even more preferably 25 μm or more and 500 μm or less. By making the thickness equal to or more than the lower limit, it becomes easier to control the oxygen transmission rate and moisture permeability to a higher degree, and the strength of the fruit and vegetable freshness preservation container can be increased. On the other hand, by making the thickness equal to or less than the upper limit, the handleability of the fruit and vegetable freshness preservation container can be improved, appropriate moisture permeability and oxygen transmission rate can be imparted, and the manufacturing cost can be reduced.

[0040] In addition, when the fruit and vegetable freshness preservation container is a bag-shaped container, the thickness of the synthetic resin film is preferably 20 μm or more and 40 μm or less. By making the thickness equal to or more than the lower limit, appropriate strength can be obtained. On the other hand, by making the thickness equal to or less than the upper limit, moldability can be improved and manufacturing costs can be reduced. In addition, when the fruit and vegetable freshness preservation container is made into a self-supporting container, the thickness of the synthetic resin film is preferably 100 μm or more and 2000 μm or less. By making the thickness equal to or more than the lower limit, appropriate strength can be obtained. On the other hand, by making the thickness equal to or less than the upper limit, it becomes easy to mold the self-supporting container without damaging the through holes of the synthetic resin film.

[0041] Next, a method for producing the fruit and vegetable freshness-keeping container of the present invention will be described. When the fruit and vegetable freshness-preserving container is a bag-shaped container, a known method can be used for manufacturing the bag-shaped container. Specifically, for example, a synthetic resin film is heat-sealed to form a bag having an opening for inserting and removing fruit and vegetable. In addition, it is preferable to manufacture the bag-shaped container so that two or more through holes do not overlap each other when heat-sealing. This makes it possible to more highly control the gas permeability of the obtained bag-shaped fruit and vegetable freshness-preserving container.

[0042] On the other hand, when the fruit and vegetable freshness preservation container is to be a self-supporting container, the synthetic resin film can be molded into the shape of the container by a known method. For example, vacuum molding, pressure molding, pressure vacuum molding, plug molding, plug-assisted pressure molding, blow molding, etc. are included. In this case, it is preferable to prevent the shape of the through hole from being deformed. The shape of the self-supporting container can be designed appropriately depending on the fruits and vegetables to be packaged, and examples include a tray shape, a cylindrical shape, a prismatic shape, a hemispherical shape, a spherical shape, a tube shape with a mouth, and a bottle shape with a mouth.

[0043] Next, the effects of the fruit and vegetable freshness-keeping container of the present invention will be described. According to the freshness-keeping container for fruits and vegetables of the present invention, the moisture permeability (g / m) of the synthetic resin film at 2° C. and 60% RH 2 ·da y) By setting the value of the ratio to be 0.17 or more and 3.3 or less, it is possible to maintain a favorable environment for preserving the freshness of fruits and vegetables while simultaneously suppressing the growth of mold and the occurrence of wilting and stalk dieback. In particular, grapes are harvested from summer to autumn, and so it is desirable to be able to store them for a long period of time in order to adjust shipping times. The freshness-keeping container of the present invention makes it possible to store fruits and vegetables such as grapes for a long period of time.

[0044] In addition, fruits and vegetables such as grapes are kept refrigerated during the period from harvest to shipping, but may be kept at room temperature (15-25°C) when they are subsequently displayed in stores. Therefore, even if the freshness was maintained while refrigerated, it may not be maintained after that. In contrast, the synthetic resin film provided in the fruit and vegetable freshness-keeping container of the present invention has the above-mentioned specific moisture permeability and oxygen permeability (cc / m2) at 23°C and 60% RH. 2 By combining a system with a capacity of 20,000 kWh or more and 50,000 kWh or less, the freshness of fruits and vegetables can be further maintained even after long-term refrigerated storage and when they are displayed in stores.

[0045] In this way, the fruit and vegetable freshness-preserving container of the present invention exhibits a fruit and vegetable freshness-preserving effect from a perspective not seen in the past.

[0046] <Package containing fruits and vegetables> The package containing fruits and vegetables in this embodiment is formed by housing fruits and vegetables in the fruit and vegetable freshness-preserving container of this embodiment.

[0047] When the fruit and vegetable freshness preservation container is a bag-shaped container, in order to seal the package, a heat sealing treatment may be applied to the opening, or a member such as a back sealing tape, a cable tie, a rubber band, a crimp, etc. Among these, from the viewpoint of enhancing the freshness preservation effect of the fruit and vegetable, it is preferable to apply a heat sealing treatment to the opening. In addition, when the fruit and vegetable freshness-preserving container is a self-supporting container, it is preferable to seal it with a lid. The lid may be, for example, heat-sealed to seal the self-supporting container.

[0048] Fruits and vegetables that have been washed with water after harvest or that have been wet with rain, snow or dew may be packaged without draining the water. This improves workability. On the other hand, in order to maintain the freshness of fruits and vegetables, they may be stored at low temperatures as soon as possible, or moisture adhering to fruits and vegetables may be removed by vacuum pre-cooling, etc., in order to remove the effects of moisture on fruits and vegetables as soon as possible.

[0049] In addition, the weight retention rate of the package containing fruits and vegetables in this embodiment is preferably 95% or more, more preferably 97% or more, and even more preferably 98% or more. By setting the weight retention rate to such a value, the freshness of the fruits and vegetables can be maintained more stably.

[0050] <How to store fruits and vegetables> In the method for storing fruits and vegetables in this embodiment, the fruits and vegetables are stored at 1°C to 8°C while being contained in the above-mentioned fruit and vegetable freshness preservation container. After containing the fruits and vegetables in the fruit and vegetable freshness preservation container, it is preferable to seal it. This makes it possible to stably and highly preserve the freshness of the fruits and vegetables. The storage temperature may be within the range of 1°C to 8°C on average in the environment in which the fruit and vegetable freshness preservation container is stored, and it may be temporarily outside the range of 1°C to 8°C. By keeping the temperature at 1°C to 8°C, freezing of the fruits and vegetables is suppressed, and deterioration of taste and appearance due to freezing can be suppressed. Furthermore, the storage method is not particularly limited, and a known method can be used.

[0051] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted. An example of a reference embodiment of the present invention will be described below. [1] A freshness-preserving container for fruits and vegetables having a synthetic resin film, The moisture permeability (g / m2) of the synthetic resin film at 2°C and 60% RH 2 ·da y) A freshness-keeping container for fruits and vegetables having a humidity level between 0.17 and 3.3. [2] Oxygen permeability (cc / m at 23℃ and 60% RH) 2 The freshness-preserving container for fruits and vegetables described in [1], wherein the freshness-preserving capacity (day·atm) is 2 or more and 50,000 or less. [3] The fruit and vegetable freshness-keeping container according to [1] or [2], wherein a through hole is formed in the fruit and vegetable freshness-keeping container. [4] The freshness-preserving container for fruits and vegetables described in any one of [1] to [3], wherein the synthetic resin film contains any one of oriented nylon, oriented polylactic acid, oriented polystyrene, and ethylene-vinyl alcohol copolymer. [5] The freshness-preserving container for fruits and vegetables described in any one of [1] to [4], wherein the synthetic resin film has a multi-layer structure. [6] The total opening area of ​​the freshness-keeping container for each 1 kg of fruit or vegetable is 0.1 mm 2 / kg or more, 5.4×10 2 mm 2 A freshness-preserving container for fruits and vegetables described in any one of [1] to [5], wherein the freshness-preserving container for fruits and vegetables is less than or equal to 1 kg. [7] The freshness-keeping container for fresh produce described in any one of [1] to [6] is a bag-shaped container. [8] The freshness-keeping container for fresh produce described in any one of [1] to [6] is a self-supporting container. [9] The freshness-preserving container for fruits and vegetables described in [8], wherein the self-supporting container comprises a lid portion and a storage portion, and both the lid portion and the storage portion are made of the synthetic resin film.

[10] The freshness-keeping container for fruits and vegetables described in any one of [1] to [9] is for grapes.

[11] A package containing fresh produce, comprising fresh produce stored in a fresh produce freshness-preserving container described in any one of [1] to

[10] .

[12] The internal surface area of ​​the freshness preservation container for 100g of the fruit or vegetable is 100cm 2 More than 5000cm 2 The following is a package containing fresh produce as described in

[11] .

[13] A method for storing fruits and vegetables, comprising storing the fruits and vegetables at 1°C to 8°C in a freshness-preserving container for fruits and vegetables described in any one of [1] to

[10] . EXAMPLES

[0052] Next, the present invention will be described in detail with reference to examples, but the contents of the present invention are not limited to the examples.

[0053] <Production of freshness preservation bags for fruits and vegetables> Example 1 Ethylene-vinyl alcohol copolymer resin (EVOH: Nippon Synthetic Chemical Industry Co., Ltd., product name: Soarnol 16DX) was mixed with 1.5 parts by weight of an adhesive material (a one-liquid polybutadiene adhesive Titabond T-180E (Nippon Soda Co., Ltd.)) per 100 parts by weight of the above EVOH, and 7 parts by weight of an anti-fog material (a mixture of diglycerin laurate and decaglycerin laurate in a ratio of 98:2) per 100 parts by weight of the above EVOH, and the mixture was applied at 800 mg / m2 onto a biaxially oriented nylon film (Unitika Ltd., product name "Emblem ONBC", thickness 25 μm). 2 (dry) to form an inner layer film, thereby obtaining a synthetic resin film. The coating was performed by gravure coating (drying temperature 100° C., drying time 10 seconds). The thickness of the inner layer film was 0.8 μm. For the synthetic resin film obtained, 1 m 2 Twenty micropores with an average pore size of 125 μm were drilled per sample. Two sheets of this synthetic resin film were stacked together with the inner film surface facing inwards, and heat sealed on three sides using an impulse sealer (Fuji Impulse, FI-400Y-10PK) to form a 10 mm wide heat sealed area at 160°C for a sealing time of 1 second, to produce a freshness-keeping bag for produce. The size (inner dimensions) of the resulting fruit and vegetable freshness-preserving bag was 300 mm x 400 mm.

[0054] Example 2 A freshness-keeping bag for fruits and vegetables was produced using the same synthetic resin film as in Example 1, except that no holes were perforated.

[0055] (Comparative Example 1, Reference Example 1) Synthetic resin film (25μm thick biaxially oriented anti-fog polypropylene film (Gunze, MV2)) 2 Twenty micropores with an average pore size of 120 μm were drilled per sample. Two pieces of the film were stacked together and heat sealed on three sides using an impulse sealer (Fuji Impulse, FI-400Y-10PK) to form a 10 mm wide heat sealed area at 140°C for a sealing time of 1 second, producing a freshness-keeping bag for fruit and vegetables. The size (inner dimensions) of the resulting fruit and vegetable freshness-preserving bag was 300 mm x 400 mm.

[0056] Comparative Example 2 A commercially available fruit bag for grapes (manufactured by Kobayashi Seitai Sangyo Co., Ltd., product name "Grape 20": inner dimensions 215 mm x 315 mm) was used.

[0057] The following measurements were carried out on the resulting fruit and vegetable freshness-keeping bag. The results are shown in Table 1.

[0058] <Measurement> Moisture permeability at 2℃ and 60% RH (g / m 2 ·da y) Measurement The measurements were performed in the same manner as the moisture permeability test method for moisture-proof packaging materials (cup method) (JIS Z0208), except that the temperature was set at 2°C and the humidity at 60%.

[0059] Oxygen permeability at 23℃ and 60% RH (cc / m 2 ·day·atm) measurement (1) Nitrogen gas filling After sealing the bag with a heat seal or the like, the bag was degassed using an aspirator or the like. Degassing was continued until both sides of the bag were stuck together. Next, this bag was filled with nitrogen gas (purity 99.9% or more) using a white hard syringe. The amount of nitrogen gas injected was adjusted to the bag size, and as much as possible was injected within the range where the film constituting the bag was not tensioned by the injected nitrogen gas and was slightly loose, and was measured using the scale on the white hard syringe. The degassing and injection of nitrogen gas was carried out, for example, by piercing the bag with a syringe needle. When inserting the syringe needle, double-sided tape was applied to the film constituting the bag, and an adhesive tape made of polypropylene film (hereinafter referred to as "PP tape") was further applied on top of this. After the syringe needle was removed, the pinhole was quickly sealed with PP tape. The tape applied to the bag was 4.5 cm long. 2 It fits within the following area: Furthermore, when the film constituting the bag was a microporous film, the micropores were not blocked with tape. (2) Initial oxygen concentration measurement The initial oxygen concentration (C0) in the bag was measured immediately after filling with nitrogen gas (t=0). The gas in the bag was sampled, and the initial oxygen concentration (C0) in the bag was determined by gas chromatography (TCD). C0 was 0.2% or less, and if it exceeded this, the process was repeated. The amount of sampling gas used for oxygen concentration measurement was 10cc or less. When injected into gas chromatography, a fixed amount of approximately 1cc was injected. In addition, measurements of standard gases (two or more points including approximately 1% and approximately 10% oxygen) were also performed by injecting the same amount of gas, and a calibration curve was created. (3) Storage of bags The bags used to measure the initial oxygen concentration were stored at 23°C and 60% RH (in a temperature and humidity chamber). The bags were placed so that no objects were placed on top of them and the air from the temperature and humidity chamber fan did not directly hit the bags. (4) Measurement of oxygen concentration in the bag during storage and calculation of oxygen transmission rate The oxygen concentration inside the bag is measured at 3 to 5 points in total, at least 2 points within the range of 1% to 7% immediately after filling with nitrogen gas and after 3 hours or more have passed, and a proportional relationship (correlation coefficient of 0.98 or more) must be established between the elapsed time t (hr) and the oxygen concentration inside the bag. If the correlation coefficient does not hold, the test was repeated. If the oxygen transmission rate of the film constituting the bag is too high and the oxygen concentration inside the bag increases too quickly and this condition cannot be met, a bag can be created by laminating a part of the film with a smaller oxygen transmission rate than the film being measured and a known film of the same material, and the same procedure can be repeated. In this case, the surface area of ​​the bag is excluding the part that is laminated with another known film, and the oxygen transmission rate of the measured film is determined by subtracting the oxygen transmission rate of the known film part from the calculated oxygen transmission rate. The oxygen transmission rate was calculated using the value for the longer elapsed time according to the following formula (1). F = 1.143 × (Ct-C0) × V / t (1) However, F: oxygen permeation rate (cc / bag day atm) Ct: Oxygen concentration in the bag t hours after filling with nitrogen gas (%) C0: Oxygen concentration in the bag immediately after filling with nitrogen gas (%) V: Amount of nitrogen gas filled (cc) t: Time elapsed since gas filling (hr)

[0060] Measurement of the average diameter of the through holes (μm) The area of ​​the openings on the inner surface of the fruit and vegetable freshness preservation bag was measured for five holes using a microscope (Keyence Corporation, VH-6300). Assuming that the openings are perfect circles, the diameters were calculated from the opening areas, and the average diameter was calculated.

[0061] Total opening area of ​​fruit and vegetable freshness preservation bags (cm 2 ) measurement or calculation First, the total number of perforations was calculated from the area of ​​the fruit and vegetable freshness-keeping bag. The total open area of ​​the fruit and vegetable freshness-keeping bag was calculated using the obtained number of perforations and the average diameter of the above-mentioned through holes.

[0062] - The inner surface area of ​​the freshness preservation bag per 100g of fruit or vegetable (cm2 ) calculation Fruit and vegetable freshness preservation bag size (inner dimensions) (cm) 2 The calculation was made by dividing twice the amount of fruit or vegetable content (g) by 100.

[0063] Weight retention rate of fruit and vegetable packaging: The weight retention rate before and after storage was measured by the following procedure. First, the weight (g) (W0) of the bag containing 500 g of grapes was measured on the first day of the test. Next, the weight (g) (W2) after 123 days of storage at 2°C was measured using an electronic balance. Furthermore, the weight (g) (W3) after 7 days of storage at 15°C was measured using an electronic balance. Next, the values ​​calculated from the weights of the obtained bags using the following formulas (2) and (3) were regarded as the weight retention rates (%) under the respective storage conditions. Weight retention rate (%)=(W2 / W0)×100 (2) Weight retention rate (%)=(W3 / W0)×100 (3)

[0064] <Evaluation> A fruit and vegetable package was produced by sealingly housing about 500 g of grapes inside the obtained fruit and vegetable freshness-keeping bag, and the following evaluations were carried out. Note that, in the evaluation using the fruit and vegetable freshness-keeping bag of Reference Example 1, the grapes were previously treated with hypochlorite.

[0065] Evaluation after storage at 2°C: The above fruit and vegetable packages were stored at 2°C for 123 days. After that, the grapes were removed from the fruit and vegetable packages and evaluated by multiple expert panelists for "mold," "withering / drying of the stem," and "freshness retention (odor, taste, discoloration of the skin, decay)" on a 10-point scale (10 being the best, with "no mold at all," "no wilting / drying of the stem," and "good freshness retention"), and the total values ​​were averaged and rounded off to the nearest whole number to determine the results according to the following criteria. Evaluation after storage at 15°C: The above-mentioned fruit and vegetable package was stored at 2°C for 123 days, and then further stored at 15°C for 7 days. After that, grapes were removed from the fruit and vegetable package, and multiple expert panelists performed the same evaluation as above. ◎ Rating score: 10~9 ○ Rating score: 7~8 △ Rating: 5~6 × Rating score: 1-4

[0066] [Table 1]

Claims

1. A grape-containing package comprising grapes contained in a freshness-preserving bag for storing fruits and vegetables at normal pressure, the freshness-preserving bag being made of a synthetic resin film, The moisture permeability (g / m) of the synthetic resin film at 2° C. and 60% RH ２ day) is 1.9 or more and 2 or less, and the oxygen transmission rate (cc / m) at 23°C and 60% RH ２ ・day・atm) is 375 or more and 6500 or less, The synthetic resin film has a multilayer structure including any one of a stretched nylon film, a stretched polylactic acid film, and a stretched polystyrene film, The grape-containing package has a through hole formed in the fruit and vegetable freshness-preserving bag.

2. The grape-containing package according to claim 1, wherein the through holes have an average diameter of 10 μm to 200 μm.

3. The total opening area of ​​the freshness preservation bag per 1 kg of fruit or vegetable is 0.1 mm ２ / kg or more, 5.4×10 ２ mm ２ 3. The package containing grapes according to claim 1, wherein the total weight of the package containing grapes is equal to or less than 10 ...

4. The inner surface area of ​​the fruit and vegetable freshness preservation bag per 100 g of grapes is 100 cm ２ More than 5000cm ２ 4. A package containing grapes according to claim 1 , wherein:

5. A method for storing grapes, comprising storing the package containing grapes according to any one of claims 1 to 4 at 1°C to 8°C under normal pressure.

Images