JPS60244254A - Storage of apples - Google Patents

Abstract

PURPOSE:When apples are stored, an ethylene absorbent and a disoxidation agent are used to keep the apples fresh. CONSTITUTION:As a vessel for storing apples, are used polyethylene bags of about 0.05mm. thickness in order to keep the minimum amount of oxygen necessary for the apples. Further, a disoxidation agent and an ethylene absorbent are put in the bags and their openings are sealed, then the apples are stored in cold condition. Thus, the ethylene synthesis within the pulp by oxygen absorption and the aging of the apples by the ethylene around the apples can be avoided.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for preserving apples.

[Conventional technology]

Generally, apples are either shipped to the market immediately after harvesting or stored and shipped sequentially. If apples are to be stored for a long period of time after harvesting, a gas refrigerated warehouse is used, and if the storage period is short, a regular refrigerated warehouse is used.By keeping the inside of this refrigerated warehouse at 0℃, the apples are suspended. Keep it in good condition to maintain freshness.

However, conventionally, it has been difficult to transport or display apples at retail stores while keeping them at 0°C after shipment due to economic reasons. There was no proper way to preserve it.

[Problem that the invention seeks to solve]

As mentioned above, due to the lack of an appropriate preservation method during transportation or storage at retail stores, etc.
Shipped apples may have high freshness K during storage before shipping.
Even if the food is kept in the refrigerator, it may have lost its freshness considerably by the time it reaches the consumer.

(Means for solving the u + J problem) Therefore, as a result of intensive research, BA: O et al. discovered that when apples ripen, they absorb oxygen and synthesize and emit ethylene within the fruit. It has been discovered that ethylene present around apples accelerates the ripening of apples.This invention was made based on the above findings, and the apples are placed in a container such as a plastic bag that allows air to pass through the lid. Then, an ethylene absorbent and an ethylene absorbent were added to the container, and the opening of the container was closed to suppress ripening of the apples.

[Operation and effects of the invention]

The effect of the above-mentioned means is to suppress the amount of oxygen in the container containing the apple using an oxygen scavenger, thereby inhibiting oxygen from participating in ethylene synthesis within the apple fruit;
Furthermore, the ethylene absorption network absorbs ethylene emitted from apples, thereby inhibiting the promotion of ripening of apples by ethylene.

Here, the above-mentioned container is able to ensure the minimum amount of oxygen necessary for the apples in the container in order to appropriately manage the permeation of air.In this way, the apples in the container inhibit ripening. Because it will be done,
Even if the storage area is not kept at a sufficiently low temperature, the freshness of the apples can be maintained for a long period of time. The straw hat has the advantage of being able to always provide fresh apples without losing their freshness during cooking.

〔Example〕

Hereinafter, the present invention will be specifically explained by showing examples of the present invention.

First, the apples are ``Holiday'' and ``Fuji'', and the thickness is 0.
．． Packed in a 05 Tsuru plastic bag (container). Here, it is appropriate for the above-mentioned plastic bag to have a thickness of about 0.03 mvi in consideration of oxygen permeability, but since it is weak in strength and cannot be used for household use, it is preferable to use a plastic bag with a thickness of 0.05 mvi. It was used.

Then, an oxygen absorber and an ethylene absorbent were placed in the plastic bag and stored in a refrigerated warehouse set at 10°C. here,
The set temperature of the refrigerated warehouse was based on the temperature of a refrigerated showcase in a general retail store. Then, the acidity, sugar content, hardness, and Xt reduction rate of the above apples were measured, and eight panelists were asked to measure the moisture, hardness, sourness, sweetness, and
A sensory test was conducted for freshness and overall quality, and a similar test was conducted by packing the products into paper bags, plastic bags, plastic bags containing an ethylene absorbent, and plastic bags containing an oxygen absorber and storing them under the same conditions in the above-mentioned refrigerated warehouse. I also did this with apples.

The measurements and tests described above were carried out on a weekly basis, and the results are shown in Tables 1 to 3.

The above test method is as follows.

(1) Measure the degree of droplet expansion using #0 as an indicator. lchiPheclR
ea+o, 1% BrOmth7rO'l Blue dissolved in 20 thiol was used.

(2) Sugar content measurement The flexible solid content (refractometer sugar content) was measured using a refractometer.

The sample solution for the above component analysis is 5g from 5 apples.
The mixture was collected in portions and water was added to make 12.5 cc, homogenized using a homogenizer, strained through a cloth, centrifuged, and the resulting supernatant was used.

(3) Hardness measurement A hardness meter was used. The unit is lbAgo.

(41 overlapping reduction rate Data was obtained by using a stand alone.

(5) Sensory test The moisture, hardness, acidity, freshness, and overall quality were tested, and a high value was assigned to a product with a high score on a five-point scale. Also, regarding hardness, the best time to eat is set as ``3'', and those that are softer than that are given a lower value of 1. I put a high value on each item.

As is clear from the results of the above tests, apples preserved using the preservation method according to the present invention were found to have good quality retention in most measurement results, and in the In the 8th week and 8th week, it was possible to maintain good quality in Fuji.

Applicant Kyoei Co., Ltd. Within procedural amendments (side Showa year, month, day Commissioner of the Patent Office 2. Name of the invention How to store apples 3. Person who makes corrections Matter A9 Relationship: Patent applicant Kyoei Co., Ltd. 4. Agent 2-1-5 Yaesu, Chuo-ku, Tokyo 7. Contents of correction

Claims (1)

[Claims] An ethylene absorbent and an oxygen scavenger are put into a container that allows air to pass through the rice as needed, and the container is then stored in the air by closing the opening of the container. How to store apples.