Packaging to keep fruits and vegetables fresh

Abstract

To provide a packaging bag for preserving freshness of fruits and vegetables which is made of a practical synthetic resin film / sheet, has good mountability to a basket-like body even when used in a state of being attached in a metal basket-like body such as a mesh container, does not break by being caught on the basket-like body, and does not cause positional deviation when storing fruits and vegetables inside or being transported.SOLUTION: A packaging body P of the invention is used for storing, transporting, and displaying fruits and vegetables at a store in a state of packaging fruits and vegetables V and being stored in a metal basket-like body C or in a state of packaging the metal basket-like body C with the fruits and vegetables V stored therein. The thickness of the film or sheet that is the constituent material, the transmittance of light with a predetermined short wavelength, and the coefficient of static friction against a predetermined metal are adjusted to be within a predetermined numerical range.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a packaging body made of a synthetic resin film or sheet used for packaging fruits and vegetables. [Background technology]

[0002] Known packaging bags for packaging various types of produce, such as leafy vegetables, fruit vegetables, root vegetables, fruits, fungi, and mushrooms, include two-sided bags, three-sided bags, and palm-shaped bags made of synthetic resin films and sheets.Furthermore, in such packaging bags for produce made of synthetic resin films and sheets, slits or holes may be provided in the synthetic resin film to allow water vapor, carbon dioxide, and the like to pass through, in order to maintain the freshness of the packaged (stored) produce for a long period of time (Patent Document 1).

[0003] Furthermore, in order to improve the convenience of transportation, large fruits and vegetables that are consumed in large quantities, such as carrots, broccoli, burdock, and cabbage, are stored, transported, and displayed in stores in large metal mesh containers (so-called mesh containers) or other cage-like structures, and are sometimes stored, transported, and displayed in stores in freshness-preserving packaging bags made of synthetic resin film sheets attached to the mesh containers (Patent Document 2).Furthermore, in recent years, the combination of mesh containers and freshness-preserving packaging bags has come to be effectively used for storage before pre-processing, even in central kitchens, which have been attracting attention for their cost reduction, measures to address labor shortages, and hygiene management. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-284654 [Patent Document 2] Japanese Patent Publication No. 2020-111350 Summary of the Invention [Problem to be solved by the invention]

[0005] However, when conventional packaging bags made of synthetic resin film and sheet for preserving the freshness of fruits and vegetables are used while attached to a mesh container as described above, they can get caught on the corners at the top of the mesh container and tear when attached to the mesh container, or they can become misaligned when storing or transporting fruits and vegetables inside, causing some of the fruits and vegetables to fall out and become exposed.

[0006] The object of the present invention is to solve the problems associated with the above-mentioned conventional packaging bags for preserving the freshness of fruits and vegetables made of synthetic resin film or sheet, and to provide a practical packaging bag for preserving the freshness of fruits and vegetables made of synthetic resin film or sheet, which has good attachment properties to the basket even when used while attached to a metal basket such as a mesh container, and which does not get caught on the basket and tear, or become misaligned when storing or transporting fruits and vegetables inside. [Means for solving the problem]

[0007] The invention described in claim 1 is a synthetic resin packaging for preserving freshness of fruits and vegetables, which is used for storage and transportation in the producing area of ​​fruits and vegetables, and storage before pre-processing in a central kitchen or cut vegetable factory, in a state where fruits and vegetables are packaged and stored in a metal basket, or in a state where a metal basket containing fruits and vegetables is packaged, It is formed from a mixed resin of 60% by mass or more and less than 90% by mass of polybutylene adipate terephthalate and 10% by mass or more and less than 40% by mass of polylactic acid, The thickness is 7.5 μm or more and less than 150 μm, the transmittance of light with a wavelength of 400 nm is 10% or less, and the static friction coefficient against SUS430 is 0.20 or more. Less than 0.45 At the same time, the static friction coefficient for SPHC-P is 0.3 or higher It is characterized by being less than 0.60.

[0008] The invention described in claim 2 is characterized in that in the invention described in claim 1, the total light transmittance is 55% or more.

[0009] The invention described in claim 3 is the invention described in claim 1 or 2, wherein the water vapor permeability under an atmosphere of 40°C x 90% RH is 50 g / (m 2 ·day · atm) or more 1,000g / (m 2 It is characterized by being less than 1000 kJ / day atm. [Effects of the Invention]

[0011] The packaging for preserving the freshness of fruits and vegetables described in claim 1 exhibits appropriate slip properties and frictional force between the packaging and the basket-shaped body, even when used to double-package fruits and vegetables together with a metal basket-shaped body (i.e., a mesh container, etc.) (when the fruits and vegetables are packaged and stored in the basket-shaped body, or when the metal basket-shaped body containing the fruits and vegetables is packaged and the fruits and vegetables are used for storage, transportation, store display, etc.), making it possible to prevent breakage due to friction with the basket-shaped body, getting caught on the basket-shaped body, inadvertent displacement within the basket-shaped body, or falling out of the basket-shaped body, thereby facilitating the packaging work of fruits and vegetables.

[0012] The freshness-preserving package for fruits and vegetables according to claim 2 has high transparency, so that the state of the stored fruits and vegetables can be clearly recognized from the outside.

[0013] The freshness-preserving package for fruits and vegetables according to claim 3 can efficiently discharge water vapor generated from the fruits and vegetables to the outside, and therefore can maintain the freshness of the fruits and vegetables at a high level for a long period of time.

[0014] Also, claim 1 The packaging for preserving the freshness of fruits and vegetables described above exhibits optimal sliding properties and frictional force, particularly when used with a basket-shaped body made of iron (steel), and therefore can extremely effectively prevent the packaging from getting caught on the basket-shaped body and being damaged, or from accidentally shifting out of position, and can also reduce the environmental impact when it is disposed of. [Brief explanation of the drawings]

[0015] [Figure 1]1 is an explanatory diagram showing a state in which fruits and vegetables are wrapped in a freshness-preserving package (packaging bag) and stored in a mesh container. FIG. [Figure 2] FIG. 1 is an explanatory diagram showing a mesh container containing fruits and vegetables packaged in a freshness-preserving package (packaging bag) for fruits and vegetables (with the top closed with a string-like member). [Figure 3] 1 is an explanatory diagram showing a mesh container containing fruits and vegetables packaged in a freshness-preserving package (packaging bag) for fruits and vegetables (with the bottom closed with a string-like member). FIG. DETAILED DESCRIPTION OF THE INVENTION

[0016] The freshness-preserving package for fruits and vegetables according to the present invention (hereinafter simply referred to as the package) is made of a film or sheet and may be flat or shaped like a bag, such as a square-bottom bag. The package according to the present invention is used for storing, transporting, and displaying fruits and vegetables in stores in the following states: a package containing fruits and vegetables V and housed in a metal basket-like body C, as shown in Fig. 1; a package containing fruits and vegetables V, as shown in Fig. 2 (the basket-like body is wrapped from below and closed at the top (by string-like body B, etc.)); or a package containing fruits and vegetables V, as shown in Fig. 3 (the basket-like body is wrapped from above and closed at the bottom (by string-like body B, etc.)). Examples of the basket-like body include a mesh pallet, a mesh container (i.e., a box-shaped assembly of metal mesh plates), and a basket cart. Furthermore, packaging of fruits and vegetables in a package is not limited to a sealed state (a sealed state using only the package, and a sealed state together with another component such as a pallet), but also includes a state in which a part of the package is open (for example, a state in which the top is open, as shown in Figure 1).

[0017] Furthermore, the packaging of the present invention must have a thickness of 7.5 μm or more and less than 150 μm, and a transmittance of 10% or less for light with a wavelength of 400 nm. By adjusting the thickness of the packaging and the transmittance of light with a predetermined short wavelength to a predetermined low level, it becomes possible to effectively reduce ultraviolet rays that adversely affect the freshness of fruits and vegetables, and to achieve a high freshness-preserving effect on fruits and vegetables.

[0018] Furthermore, the package according to the present invention must have a static friction coefficient of 0.20 or more (less than 0.45) against SUS (stainless steel) 430, and a static friction coefficient of 0.3 or more (less than 0.60) against SPHC-P (Steel Plate Hot Commercial: hot-rolled mild steel plate). Note that the static friction coefficient in the present invention is a value measured by a method in accordance with JIS K 7125 (Plastics - Films and Sheets - Friction Coefficient Test Method), where the static friction coefficient against SUS430 is the static friction coefficient measured using a SUS430 plate as the sliding piece, and the static friction coefficient against SPHC-P is the static friction coefficient measured using an SPHC-P plate as the sliding piece. By adjusting the static friction coefficient of the packaging body against SUS430 to a predetermined numerical range and at the same time adjusting the static friction coefficient against SPHC-P to a predetermined numerical range, when the packaging body is used together with a metal basket-shaped body to package fresh produce, it is possible to simultaneously exhibit the contradictory properties of moderate slipperiness and moderate frictional force (non-slipperiness) against the metal basket-shaped body.

[0019] Furthermore, the packaging body according to the present invention is preferably adjusted to have a total light transmittance of 55% or more, since when used together with a metal basket to package fruits and vegetables, the contents can be easily recognized (visually recognized) from the outside. A total light transmittance of 60% or more is more preferable, and a total light transmittance of 65% or more is particularly preferable.

[0020] On the other hand, in order to enhance the freshness preservation effect, the packaging body according to the present invention has a water vapor permeability of 50 g / (m 2·day · atm) or more 1,000g / (m 2 It is preferable that the water vapor permeability of the package be adjusted to be equal to or less than 1000 kJ / day atm. As a method for adjusting the water vapor permeability of the package in this manner, it is also possible to employ a method for forming through or non-through holes or thin-walled portions such as grooves in the package to allow water vapor to pass through.

[0021] When forming through holes in the packaging body, the shape of the through holes is not particularly limited, and various shapes such as circular, elliptical, rectangular, etc. can be used. Furthermore, the method for forming the through holes is not particularly limited, and various methods such as perforation with a puncher, perforation with a laser, and piercing with a needle can be suitably used. Furthermore, the size of the through holes is not particularly limited, but a diameter (φ) of 0.01 mm or more and less than 8.0 mm is preferred, as this will ensure very good freshness retention properties for the packaged fruits and vegetables. The diameter of the through holes is more preferably 0.05 mm or more and less than 6.0 mm, and particularly preferably 0.07 mm or more and less than 4.0 mm. Furthermore, the number of through holes is not particularly limited, and is generally 1 to 50 per m. 2 It can be adjusted appropriately as needed within the above range.

[0022] Furthermore, the packaging of the present invention is preferably formed from a mixed resin of 60% by mass or more but less than 90% by mass of polybutylene adipate terephthalate (PBAT) and 10% by mass or more but less than 40% by mass of polylactic acid (PLA). Using a packaging made from such a mixed resin makes it easy to satisfy the properties required by the present invention, i.e., to adjust the transmittance of light at the specific wavelength (400 nm) described above, the static friction coefficient against SUS430, and the static friction coefficient against SPHC-P to within predetermined ranges. Additionally, using a packaging made from the mixed resin described above is preferable because it not only reduces the environmental impact upon disposal but also simultaneously provides high transparency, excellent freshness-retaining properties, and appropriate slipperiness and frictional force against metals (especially against iron (steel)).

[0023] The packaging may be made of a single layer, or may have a multilayer structure in which a heat-sealing layer (a layer made of a sealant resin) or the like is laminated on a base layer. Note that using a synthetic resin film or sheet having a multilayer structure in which a heat-sealing layer or the like is laminated on a base layer is preferable because it facilitates processing when the packaging is made into a bag by a method such as heat sealing, and packaging (storing) fruits and vegetables.

[0024] Furthermore, the packaging material according to the present invention is preferably transparent and anti-fogging so that consumers can visually recognize the packaged fruits and vegetables. The method for imparting anti-fogging properties is not particularly limited, but an anti-fogging agent may be incorporated into the resin composition or polymer composition that is the raw material for the packaging material, or the packaging surface of a sheet or film made of a synthetic resin or polymer material may be coated with an anti-fogging agent. Examples of the anti-fogging agent used here include nonionic surfactants, and it is preferable to use one that exhibits antistatic properties in addition to anti-fogging properties. Examples of such anti-fogging agents include nonionic surfactants such as fatty acid esters of polyhydric alcohols, amines of higher fatty acids, amides of higher fatty acids, sucrose fatty acid esters, and ethylene oxide adducts of amines or amides of higher fatty acids.

[0025] In addition, when forming the packaging body, additives such as heat stabilizers, antioxidants, light stabilizers, lubricants, nucleating agents, flame retardants, pigments, dyes, calcium carbonate, barium sulfate, magnesium hydroxide, mica, talc, clay, zinc oxide, magnesium oxide, aluminum oxide, antibacterial agents, and additives that impart biodegradability can be added to the resin composition or polymer composition that is the raw material, as needed.

[0026] In addition, when the packaging body according to the present invention is made into a bag shape, it can have various shapes such as a three-sided bag formed by heat-sealing the left, right, and bottom of a film or sheet, a two-sided bag formed by heat-sealing the left and right sides of a film or sheet folded in half, a two-sided bag or a square-bottom bag formed by folding the left and right sides of a film or sheet and heat-sealing the back. Furthermore, when the packaging body according to the present invention is processed into a packaging bag as described above, the size is not particularly limited as long as it is a size suitable for containing fruits and vegetables, but a size that can be placed inside a basket-shaped body measuring 1,000 to 2,000 mm wide x 800 to 1,500 mm deep x 800 to 1,500 mm high, or a size that can wrap around the outer periphery of a basket-shaped body of such size, is preferable because it provides good handleability.

[0027] Furthermore, when the packaging body of the present invention is a square-bottom bag and is fitted into an iron mesh container, it is preferable that the size (width and depth) of the square-bottom bag is about 20 mm to 70 mm larger than the size (width and depth) of the mesh container, as this more effectively prevents the bag from getting caught on the mesh container and tearing, or from accidentally shifting position during storage or transport of fruits and vegetables. It is even more preferable that the size (width and depth) of the square-bottom bag is about 30 mm to 60 mm larger than the size (width and depth) of the mesh container. [Example]

[0028] The packaging bag according to the present invention will be described in detail below with reference to examples and comparative examples, but the packaging body of the present invention is not limited to the embodiments of these examples and can be appropriately modified as necessary without departing from the spirit of the present invention. The methods for evaluating the properties in the examples and comparative examples are as follows.

[0029] <Spectral transmittance (%) of 400 nm light> The spectral transmittance (%) of light with a wavelength of 400 nm was measured at room temperature using a UV-3100PC ultraviolet-visible-near-infrared analytical photometer manufactured by Shimadzu Corporation.

[0030] <Static and dynamic friction coefficient> Using a Shimadzu Corporation small tabletop testing machine EZ Test (tensile testing machine), and a method in accordance with JIS K 7125 (Plastics - Films and Sheets - Test Method for Friction Coefficient), the friction force between the surface of the synthetic resin film or sheet in the Examples and Comparative Examples was measured at room temperature under tensile conditions of a tensile speed of 100 mm / min, using SUS430 and SUS430 metal plates (width x length = 63 mm x 63 mm, mass = 200 g) as the sliding piece, and the static friction coefficient was calculated.

[0031] <Total light transmittance (%)> The total light transmittance was measured at room temperature using a haze meter NDH7000 manufactured by Nippon Denshoku Industries Co., Ltd. according to a method in accordance with JIS K 7361-1.

[0032] <Water vapor permeability> Using the packages obtained in each Example and Comparative Example, moisture permeability was measured per unit area (1 m ) using an aluminum moisture permeable cup in accordance with JIS Z0208 under conditions of 40°C and 90% RH. 2 The amount of water vapor permeated (g) per 24 hours was measured.

[0033] <Easy to attach to mesh containers> The packaging bags (square-bottom bags) obtained in each Example and Comparative Example were fitted into a rectangular steel mesh container (MP-1LLD, manufactured by Seikan Co., Ltd.) measuring 1,200 mm wide x 990 mm deep x 950 mm high, with the top edge of the square-bottom bag P folded outward as shown in Figure 1, and fruits and vegetables (approximately .0 kg of carrots and broccoli) were placed inside the square-bottom bag. The ease of packaging the fruits and vegetables and the condition of the packaging bag after packaging were evaluated sensorily using the following three-point scale. [Evaluation criteria for ease of packaging work] ○ Packaging is easy △ The packaging is slightly hard to slide, making packaging a little more difficult. × The packaging is difficult to slide, making packaging time-consuming. [Evaluation criteria for packaging bag condition after packaging] ○ No damage (tears due to snagging) or misalignment is found on the bag after packaging △: Slight damage or misalignment is found on the bag after packaging. × Damage or misalignment of the bag after packaging is clearly visible

[0034] <Freshness preservation properties> In the evaluation of the "fitting ability to mesh containers" described above, fruits and vegetables (approximately 10 kg of carrots and broccoli) packaged in the packaging bags (square-bottom bags) obtained in each Example and Comparative Example were stored in a mesh container in an environment of approximately 20°C x 65% RH for four days, and then the condition of each packaged fruit and vegetable was subjected to a sensory evaluation based on the following three-point scale in terms of discoloration and degree of spoilage. [Evaluation criteria for discoloration] ○: No discoloration is observed △: Very slight discoloration is observed ×: Discoloration is clearly observed [Evaluation criteria for damage level] ○: No wilting or mold formation is observed. △: Very slight wilting or mold formation is observed ×: Wilting and mold formation are clearly observed

[0035] [Example 1] A mixed resin of 75% by mass of polybutylene adipate terephthalate (Ecoflex, manufactured by BASF) and 25% by mass of polylactic acid (Luminy LX175, manufactured by Total Carbion) was melt-extruded at 155°C and formed into a film by an inflation method, resulting in a long film with a thickness of 30 μm. The edges of the obtained film in the width direction were heat-sealed to form a cylindrical shape, and then cut to a predetermined length to form a cylindrical material. The obtained long film was also cut to a predetermined length to form a rectangular material. The bottom edge of the formed cylindrical material of a predetermined length was then heat-sealed to the peripheral edge of the rectangular material to form a rectangular parallelepiped square-bottom bag (packaging body) with an open top and dimensions of 1,240 mm wide x 1,040 mm deep x 1,800 mm high. Furthermore, the properties of the film obtained as described above (spectral transmittance of 400 nm light, static and dynamic friction coefficient, total light transmittance, water vapor permeability) were evaluated by the methods described above.

[0036] Furthermore, the square-bottomed bag formed as described above was attached to the inside of a mesh container (MP-1LLD manufactured by Seikan Co., Ltd.) (see Figure 1), and the fit of the square-bottomed bag to the mesh container was evaluated using the method described above.Fruit and vegetables (carrots, broccoli) were then placed inside the square-bottomed bag attached to the mesh container, and the freshness retention was evaluated using the method described above.The evaluation results of the properties of the square-bottomed bag of Example 1 (fitability to the mesh container, freshness retention) are shown in Table 1, along with the properties of the film material.

[0037] [Example 2] The film of Example 2 was obtained in the same manner as in Example 1, except that the thickness of the film was adjusted to 120 μm when forming a long film by the inflation method. The properties of the film obtained in Example 2 (spectral transmittance at 400 nm, static and dynamic friction coefficient, total light transmittance, and water vapor permeability) were evaluated using the same methods as in Example 1. The film obtained in Example 2 was used to form a square-bottom bag in Example 2 using the same method as in Example 1. The square-bottom bag was then attached to the same mesh container as in Example 1, and the fitability of the square-bottom bag to the mesh container was evaluated using the same method as in Example 1. Fruits and vegetables (carrots and broccoli) were placed in the square-bottom bag attached to the mesh container, and the freshness-retention ability was evaluated using the same method as in Example 1. The evaluation results of the properties of the square-bottom bag of Example 2 (fitability to fit to the mesh container and freshness-retention ability) are shown in Table 1, along with the properties of the film material.

[0038] [Example 3] A mixed resin of 60% by mass of starch (Eco Starch Resin®, manufactured by Bioplas Cep- tion) and 40% by mass of polypropylene was melt-extruded at 180°C and formed into a film by an inflation method, yielding a 50 μm-thick, long film of Example 3. The properties of the resulting film of Example 3 (spectral transmittance at 400 nm, static and dynamic friction coefficient, total light transmittance, and water vapor permeability) were evaluated using the same method as in Example 1. Furthermore, square-bottom bags of Example 3 were formed using the resulting film of Example 3 using the same method as in Example 1. These square-bottom bags were then attached to the same mesh container as in Example 1, and the fit of the square-bottom bags to the mesh container was evaluated using the same method as in Example 1. Furthermore, fruits and vegetables (carrots and broccoli) were placed in the square-bottom bags attached to the mesh container, and their freshness was evaluated using the same method as in Example 1. The evaluation results of the properties of the square-bottom bag of Example 3 (ease of attachment to mesh containers, freshness retention) are shown in Table 1 together with the properties of the film material.

[0039] [Comparative Example 1] A mixed resin of 55% by mass of polybutylene adipate terephthalate (Ecoflex, manufactured by BASF), 23% by mass of starch (Eco Starch Resin®, manufactured by Bioplas Cep-retion), and 22% by mass of calcium carbonate was melt-extruded at 150°C and formed into a film by an inflation method, yielding a 75 μm-thick, long film of Comparative Example 1. The properties of the resulting film of Comparative Example 1 (spectral transmittance at 400 nm, static and dynamic friction coefficient, total light transmittance, and water vapor permeability) were evaluated using the same method as in Example 1. Furthermore, a square-bottom bag of Comparative Example 1 was formed using the resulting film of Comparative Example 1 using the same method as in Example 1. The square-bottom bag was then attached to the same mesh container as in Example 1, and the fit of the square-bottom bag to the mesh container was evaluated using the same method as in Example 1. Furthermore, fruits and vegetables (carrots, broccoli) were placed inside the square-bottom bag attached to the mesh container, and freshness retention was evaluated in the same manner as in Example 1. The evaluation results of the properties of the square-bottom bag of Comparative Example 1 (ease of attachment to the mesh container, freshness retention) are shown in Table 1, along with the properties of the film material.

[0040] Comparative Example 2 High-density polyethylene (Novatec HD, manufactured by Japan Polyethylene Corporation) was melt-extruded at 195°C and formed into a film by an inflation method, yielding a 10 μm-thick, long film of Comparative Example 2. The properties of the resulting film of Comparative Example 2 (spectral transmittance at 400 nm, static and dynamic friction coefficient, total light transmittance, and water vapor permeability) were evaluated using the same method as in Example 1. Furthermore, square-bottom bags of Comparative Example 2 were formed using the resulting film of Comparative Example 2 using the same method as in Example 1. These square-bottom bags were then attached to the same mesh container as in Example 1, and the fitability of the square-bottom bags to the mesh container was evaluated using the same method as in Example 1. Furthermore, fruits and vegetables (carrots and broccoli) were placed inside the square-bottom bags attached to the mesh container, and their freshness was evaluated using the same method as in Example 1. The evaluation results of the properties of the square-bottom bags of Comparative Example 2 (fitability to fit to the mesh container and freshness-retention) are shown in Table 1, along with the properties of the film material.

[0041] [Table 1]

[0042] Table 1 shows that the square-bottom bags (packaging bodies) of Examples 1 to 3, whose film material properties (spectral transmittance of 400 nm light, static friction coefficient against SUS430, static and dynamic friction coefficient against SPHC-P) meet the requirements of the present invention, are easily attached to mesh containers and also have good freshness retention properties when carrots and broccoli are stored inside.

[0043] In contrast, the square-bottom bag of Comparative Example 1, whose coefficient of static and dynamic friction against SPHC-P does not meet the requirements of the present invention, has poor slipperiness against the mesh container, so it is prone to getting caught on the upper corners of the mesh container when attached to it and tearing, and if it tears, it will have poor freshness-keeping properties.On the other hand, the square-bottom bag of Comparative Example 2, whose spectral transmittance at 400 nm and coefficient of static friction against SUS430 do not meet the requirements of the present invention, has excessively good slipperiness against the mesh container, so it is prone to shifting out of position when attached to the mesh container, and if it shifts out of position, it will have poor freshness-keeping properties. [Industrial Applicability]

[0044] Since the packaging body of the present invention has the excellent effects as described above, it can be suitably used as a packaging body for packaging various fruits and vegetables to maintain their freshness, together with a basket-shaped body such as a metal mesh container. [Explanation of symbols]

[0045] P...Packaging body (packaging bag) C. Metal cage (mesh container, etc.) V. Fruits and vegetables (carrots, broccoli) B. String-like body

Claims

1. A synthetic resin packaging for preserving freshness of fruits and vegetables, which is used for storage and transportation in fruit and vegetable producing areas, storage before pre-processing in central kitchens and cut vegetable factories, in a state where fruits and vegetables are packaged and stored in a metal basket-like body, or in a state where a metal basket-like body containing fruits and vegetables is packaged, The sheet is formed from a mixed resin of 60% by mass or more and less than 90% by mass of polybutylene adipate terephthalate and 10% by mass or more and less than 40% by mass of polylactic acid, The thickness is 7.5 μm or more and less than 150 μm, The transmittance of light with a wavelength of 400 nm is 10% or less, The static friction coefficient against SUS430 is 0.20 or more and less than 0.45, A packaging material for preserving the freshness of fruits and vegetables, characterized in that the static friction coefficient against SPHC-P is 0.3 or more and less than 0.

60.

2. 2. The freshness-preserving package for fruits and vegetables according to claim 1, wherein the package has a total light transmittance of 55% or more.

3. The water vapor permeability under an atmosphere of 40°C x 90% RH is 50 g / (m ２ ・day・atm) or more 1,000g / (m ２ 3. The freshness-preserving package for fruits and vegetables according to claim 1, wherein the storage time is 100 minutes or less (days, atm).

Images