【０００１】[0001]
【産業上の利用分野】本発明は、収穫した日本梨の出荷
調整を行なうことができると同時に、食味を向上させて
付加価値を高めることができる日本梨の長期貯蔵方法に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a long-term storage method for Japanese pears, which can adjust the shipment of harvested Japanese pears and at the same time improve the taste and increase the added value.
【０００２】[0002]
【従来の技術】日本梨は収穫適期が短期間であり、しか
も貯蔵性が悪い。また、日本梨の収穫時期は台風等の自
然災害の発生が多いときに当たるため、収穫を目前に控
えた果実が多大の被害を受けることがある。2. Description of the Related Art Japanese pears have a short harvesting period in a short period and have poor storability. In addition, since the harvest period for Japanese pears is when there are many natural disasters such as typhoons, the fruits that are about to be harvested may be greatly damaged.
【０００３】また、日本梨の長期に亙る低温での貯蔵
は、貯蔵庫内を高湿度に保ったとしても、果実に水分の
損失が生じて萎凋が烈しくなり、商品価値を低下させる
欠点がある。Further, the long-term storage of Japanese pears at low temperature has a drawback that even if the inside of the storage compartment is kept at high humidity, the fruit loses water content and becomes severely withered, thus lowering the commercial value.
【０００４】さらに、特開平２−３９８４７号公報に説
明されている呼吸作用を抑制するフィルムで包装する日
本梨の長期保存方法においては、貯蔵後の果実の歯ざわ
りが悪く、日本梨の食味を低下させる欠点を有する。Furthermore, in the long-term storage method of Japanese pears packed with a film which suppresses the respiratory action as described in JP-A-2-39847, the texture of fruits after storage is poor and the taste of Japanese pears is deteriorated. It has the drawback of causing
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、貯蔵
中に食味を向上させて付加価値を高める日本梨の長期貯
蔵方法を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a long-term storage method for Japanese pears, which improves the taste during storage and enhances the added value.
【０００６】[0006]
【課題を解決するための手段】本発明は、収穫した日本
梨を、２３℃での酸素透過度が１５０〜２００００ｃｃ
／ｍ2 ・２４ｈｒｓ．・ａｔｍ、４０℃、９０％ＲＨで
の水蒸気透過度が２００ｇ／ｍ2 ・２４ｈｒｓ．以下の
包材で包装し、−１〜０℃で１〜４か月間貯蔵し、次い
で、該包材を除去した後に、−１〜０℃で貯蔵を行なう
ことを特徴とする日本梨の貯蔵方法からなる。According to the present invention, the harvested Japanese pears have an oxygen permeability of 150 to 20,000 cc at 23 ° C.
/ M2 · 24 hrs. Water vapor permeability at atm, 40 ° C., 90% RH is 200 g / m2 · 24 hrs. Japanese pear storage characterized by being packaged in the following packaging material, stored at -1 to 0 ° C for 1 to 4 months, and then stored at -1 to 0 ° C after removing the packaging material. Consist of way.
【０００７】また本発明は、収穫した日本梨を、２３℃
での酸素透過度が１５０〜２００００ｃｃ／ｍ2 ・２４
ｈｒｓ．・ａｔｍ、４０℃、９０％ＲＨでの水蒸気透過
度が２００ｇ／ｍ2 ・２４ｈｒｓ．以下の包材で包装
し、−１〜０℃で１〜４か月間貯蔵し、次いで、該包材
を除去した後に、−１〜０℃で２〜４週間の貯蔵を行な
うことを特徴とする日本梨の貯蔵方法からなる。The present invention also collects Japanese pears at 23 ° C.
Oxygen permeability at 150 to 20,000 cc / m2 · 24
hrs. Water vapor permeability at atm, 40 ° C., 90% RH is 200 g / m2 · 24 hrs. It is characterized in that it is packed with the following packaging material, stored at -1 to 0 ° C for 1 to 4 months, and then, after the packaging material is removed, storage at -1 to 0 ° C for 2 to 4 weeks. It consists of the storage method of Japanese pears.
【０００８】さらに本発明は、農水省果樹試基準のカラ
ーチャートによる果皮の地色が２〜４の熟度を有する日
本梨を貯蔵することを特徴とする日本梨の貯蔵方法から
なる。Further, the present invention comprises a method for storing Japanese pears, characterized by storing Japanese pears having a ripeness of 2 to 4 as the background color of the peel according to the color chart of the fruit tree test standard of the Ministry of Agriculture, Forestry and Fisheries.
【０００９】前記構成による本発明の日本梨の貯蔵方法
を適用し得る梨は、例えば豊水、幸水、新水、二十世
紀、長十郎、新興等のいかな日本梨であっても良く、農
水省果樹試場基準カラーチャートによる果皮の地色が２
〜４程度のものに適用することが好ましい。The pear to which the Japanese pear storage method of the present invention having the above-mentioned constitution can be applied may be any Japanese pear such as Hosui, Kosui, Shinsui, 20th century, Chojuro, Shinko, etc. The background color of the peel is 2 according to the standard color chart of the Fruit Tree Proving Ground, Ministry of Agriculture
It is preferable to apply it to about 4 to 4.
【００１０】日本梨を包装する包材は、２３℃での酸素
透過度が１５０〜２００００ｃｃ／ｍ2 ・２４ｈｒｓ．
・ａｔｍであり、４０℃、９０％ＲＨでの水蒸気透過度
が２００ｇ／ｍ2 ・２４ｈｒｓ．以下のものからなり、
例えばポリエチレンフィルム、ポリプロピレンフィル
ム、またはポリ塩化ビニルフィルム等が好適である。The packaging material for packaging Japanese pears has an oxygen permeability of 150 to 20,000 cc / m2 · 24 hrs.
・ Atm, the water vapor permeability at 40 ° C. and 90% RH is 200 g / m2 · 24 hrs. It consists of:
For example, a polyethylene film, a polypropylene film, a polyvinyl chloride film, or the like is suitable.
【００１１】この日本梨を包装する包材の酸素透過度が
１５０ｃｃ／ｍ2 ・２４ｈｒｓ．・ａｔｍ未満になる
と、貯蔵中に日本梨の内部に褐変が発生し易くなり、ま
た２００００ｃｃ／ｍ2 ・２４ｈｒｓ．・ａｔｍを超え
ると、日本梨の果皮の表面の黒ずみやピッティング等が
発生し易くなる。The packaging material for packaging this Japanese pear has an oxygen permeability of 150 cc / m2 · 24 hrs. If it is less than atm, browning is likely to occur inside the Japanese pear during storage, and 20000 cc / m2 · 24 hrs.・ If it exceeds atm, darkening or pitting of the surface of the Japanese pear skin is likely to occur.
【００１２】さらに、この包材の水蒸気透過度が２００
ｇ／ｍ2 ・２４ｈｒｓ．を超えると、包材に包装された
日本梨の水分が損なわれて萎凋し易く、商品価値を低下
させる原因になる。Further, the water vapor permeability of this packaging material is 200.
g / m2 · 24 hrs. When it exceeds, the water content of the Japanese pears packaged in the packaging material is impaired, and the Japanese pears are apt to wither, which lowers the commercial value.
【００１３】包材による日本梨の包装形態は、上述の酸
素透過度と水蒸気透過度とを満足する包材でのパウチ包
装やストレッチ包装等が好適であり、さらにパウチ包装
の場合には、ヒートシールあるいはテープ結束によるバ
ックシール方式のシール法が好ましい。The packaging form of Japanese pears with a packaging material is preferably a pouch packaging or stretch packaging with a packaging material satisfying the above oxygen permeability and water vapor permeability, and in the case of pouch packaging, heat is used. A back-sealing type sealing method by sealing or tape binding is preferable.
【００１４】包材による日本梨の包装体内には、エチレ
ン除去剤や炭酸ガス吸収剤等の鮮度保持剤を封入する必
要性は特に無いが、これらの鮮度保持剤を同封すること
により、日本梨の貯蔵性をさらに高め得る場合もある。There is no particular need to enclose a freshness-retaining agent such as an ethylene remover or a carbon dioxide gas absorbent in the packaging body of the Japanese pear, but by enclosing these freshness-retaining agents, In some cases, the storability of can be further enhanced.
【００１５】なお、日本梨に対しては、発泡ポリスチレ
ン、キャップシート等のクッション材を適宜併用するこ
とが好ましい。For Japanese pear, it is preferable to appropriately use a cushioning material such as expanded polystyrene or a cap sheet.
【００１６】包材で包装した日本梨、及び包材を除去し
た後の日本梨を貯蔵する際の温度は、−１〜０℃である
が、日本梨が凍結しない−０．５℃程度が好適である。The storage temperature of the Japanese pear packaged with the packaging material and the Japanese pear after the packaging material is removed is -1 to 0 ° C, but the Japanese pear is not frozen at about -0.5 ° C. It is suitable.
【００１７】冷蔵庫の性能や冷蔵庫内の霜取り等の際に
冷蔵庫内の温度が上昇することがあると貯蔵中の日本梨
にストレスを与えるため、貯蔵期間中の雰囲気の温度変
化の幅はなるべく小さいことが好ましい。Since the pear during storage may be stressed if the temperature inside the refrigerator rises during the performance of the refrigerator or during defrosting in the refrigerator, the range of temperature changes in the atmosphere during storage is as small as possible. It is preferable.
【００１８】本発明の日本梨の貯蔵方法は、包材で包装
したものを一定期間に亙って貯蔵する前段工程と、包材
を除去した後にさらに貯蔵を行なう後段工程とからなる
が、包材を除去した後にさらに貯蔵を行なう後段工程
は、日本梨の水分を飛散させ、濃縮効果により糖度を上
昇させる作用を果たす。The method for storing Japanese pears according to the present invention comprises a pre-stage step of storing a pouch wrapped with packaging material for a certain period of time and a post-stage step of further storing after removing the packaging material. The latter step, in which the material is removed and further stored, has the function of scattering the water content of Japanese pear and increasing the sugar content by the concentration effect.
【００１９】包材を除去した後にさらに貯蔵を行なう後
段工程が長期に亙ると、萎凋が生じて商品価値を低下さ
せる要因になり、またこの後段工程が短期間過ぎると、
日本梨の水分を飛散させ、濃縮効果により糖度を上昇さ
せる作用が十分に果たされなくなる。If the latter step of further storing after removing the packaging material is continued for a long period of time, it becomes a factor that causes withering and decreases the commercial value, and if this latter step is too short,
The action of scattering the water content of Japanese pears and increasing the sugar content due to the concentration effect is not fully fulfilled.
【００２０】これらのことから包材を除去した後の−１
〜０℃での日本梨の貯蔵は２〜４週間であることが好ま
しい。From these, -1 after removing the packaging material
The storage of Japanese pears at ~ 0 ° C is preferably for 2-4 weeks.
【００２１】なお、包材を除去した後の日本梨の貯蔵を
室温にて行なうことは、日本梨へ与えるストレスが大き
く貯蔵性を低下させるために、避けなければならない。It should be noted that the storage of Japanese pears after the packaging material is removed should be avoided at room temperature because the stress exerted on the Japanese pears is large and the storability is deteriorated.
【００２２】[0022]
【作用】本発明の日本梨の貯蔵方法は、農水省果樹試基
準のカラーチャートによる地色が２〜４の熟度を有する
梨に適用できる、すなわち広範囲の熟度の日本梨に適用
できるため、日本梨の収穫の労働力を分散させることが
できるだけでなく、また台風等の自然災害を避けて早採
りして貯蔵することができる等のことから、安定した出
荷を行なうことができる。The method for storing Japanese pears according to the present invention can be applied to pears whose ground color according to the color chart of the fruit tree test standard of the Ministry of Agriculture and Water has a maturity of 2 to 4, that is, it can be applied to Japanese pears having a wide range of maturity. Not only can the labor force for harvesting Japanese pears be dispersed, but also because natural disasters such as typhoons can be avoided and the pear can be quickly picked up and stored, stable shipping can be performed.
【００２３】また、本発明の日本梨の貯蔵方法によれ
ば、早採りした日本梨の食味の向上を図りながら長期に
亙って貯蔵することができるため、最盛期の値崩れを防
ぎ、また端境期の出荷が可能になることから、生産者に
とって安定した収入が得られるようになり、また、消費
者にとっては端境期においても適性な価格で賞味するこ
とができる。Further, according to the method for storing Japanese pears of the present invention, it is possible to store the Japanese pears taken early so as to improve the taste thereof, and to store the pears for a long period of time. Since it is possible to ship the product, the producer can obtain a stable income, and the consumer can enjoy the product at an appropriate price even in the off-season.
【００２４】さらに、本発明の日本梨の貯蔵方法によれ
ば、包材にて包装した状態の日本梨を一定期間貯蔵した
後に、包材を除去してさらに貯蔵する工程を採るもので
あるため、包材を除去した後の貯蔵中に日本梨の糖度が
上昇し、食味の良好なものになる。Further, according to the method for storing Japanese pear of the present invention, after the Japanese pear packed in the packaging material is stored for a certain period, the packaging material is removed and further stored. During storage after removing the packaging material, the sugar content of Japanese pears increases and the taste becomes good.
【００２５】[0025]
【実施例】以下、本発明の日本梨の貯蔵方法の具体的な
構成を実施例に基づいて説明する。EXAMPLES The concrete constitution of the method for storing Japanese pear of the present invention will be described below based on examples.
【００２６】実施例１ 農水省果樹試場基準カラーチャートによる果皮の地色が
２、３及び４の日本梨「豊水」を収穫後直ちに、ポリエ
チレンストレッチフィルム「大日本樹脂 (株)製：ダイ
ストレッチ（厚さ１８μ、２３℃での酸素透過度１３３
００ｃｃ／ｍ2・２４ｈｒｓ．・ａｔｍ、４０℃、９０
％ＲＨでの水蒸気透過度２８ｇ／ｍ2 ・２４ｈｒ
ｓ．）」にてストレッチ包装し、−０．５±０．５℃の
冷蔵庫内に４か月間に亙って貯蔵した。Example 1 Immediately after harvesting the Japanese pear "Hosui" whose skin color is 2, 3 and 4 according to the Ministry of Agriculture, Forestry and Fruit Tree Standard Color Chart, a polyethylene stretch film "Dainippon Resin Co., Ltd .: Die Stretch (thickness) Oxygen permeability at 18μ and 23 ° C 133
00 cc / m2 · 24 hrs.・ Atm, 40 ° C, 90
Water vapor permeability at% RH 28g / m2 · 24hr
s. ) ”Was stretch-wrapped and stored in a refrigerator at −0.5 ± 0.5 ° C. for 4 months.
【００２７】次いで包材を除去し、さらに続けて−０．
５±０．５℃の冷蔵庫内に、１、２、３、４及び５週間
に亙って貯蔵した。Then, the packaging material is removed, and further, the -0.
Stored in a refrigerator at 5 ± 0.5 ° C. for 1, 2, 3, 4 and 5 weeks.
【００２８】実施例２ 農水省果樹試場基準カラーチャートによる果皮の地色が
２、３及び４の日本梨「豊水」を収穫後直ちに、直鎖低
密度ポリエチレンフィルム「出光石油化学 (株) 製：モ
アテック０２３８Ｎ（厚さ６０μ、２３℃での酸素透過
度３８００ｃｃ／ｍ2 ・２４ｈｒｓ．・ａｔｍ、４０
℃、９０％ＲＨでの水蒸気透過度６．７ｇ／ｍ2 ・２４
ｈｒｓ．）」によるパウチ包装にて密封し、以下実施例
１と同一の貯蔵条件によって貯蔵した。Example 2 A straight-chain low-density polyethylene film "Idemitsu Petrochemical Co., Ltd .: Moretech" was obtained immediately after harvesting the Japanese pear "Hosui" having a skin color of 2, 3 and 4 according to the standard color chart of fruit tree test site of Ministry of Agriculture, Forestry and Fisheries. 0238N (thickness 60 μ, oxygen permeability at 23 ° C. 3800 cc / m2 · 24 hrs. · Atm, 40
Water vapor permeability at ℃, 90% RH 6.7g / m2 · 24
hrs. ) ”Was sealed in a pouch packaging and stored under the same storage conditions as in Example 1 below.
【００２９】実施例３ 農水省果樹試場基準カラーチャートによる果皮の地色が
２、３及び４の日本梨「豊水」を収穫後直ちに、防曇ポ
リプロピレンフィルム「大日本樹脂 (株) 製：ＣＰ−Ｎ
Ｗ（厚さ３０μ、２３℃での酸素透過度３８００ｃｃ／
ｍ2 ・２４ｈｒｓ．・ａｔｍ、４０℃、９０％ＲＨでの
水蒸気透過度１３．４ｇ／ｍ2 ・２４ｈｒｓ．）」のパ
ウチに入れ、テープ結束によるバックシール法にて密封
し、以下実施例１と同一の貯蔵条件によって貯蔵した。Example 3 Immediately after harvesting the Japanese pears "Hosui" having a background color of 2, 3 and 4 according to the standard color chart of the fruit tree test site of the Ministry of Agriculture and Water, immediately after harvesting, the anti-fog polypropylene film "Dainippon Resin Co., Ltd .: CP-N"
W (thickness 30μ, oxygen permeability at 23 ℃ 3800cc /
m2 .24 hrs. Water vapor permeability at atm, 40 ° C., 90% RH 13.4 g / m2 · 24 hrs. ) ”, Was sealed by a back-sealing method by tape tying, and stored under the same storage conditions as in Example 1.
【００３０】比較例１ 農水省果樹試場基準カラーチャートによる果皮の地色が
２、３及び４の日本梨「豊水」を収穫後直ちに、無包装
で−０．５±０．５℃の冷蔵庫内に４か月間貯蔵した
後、さらに続けて同条件にて、１、２、３、４及び５週
間に亙って貯蔵した。Comparative Example 1 [0030] Immediately after harvesting Japanese pear "Hosui" having a skin color of 2, 3 and 4 according to the Ministry of Agriculture, Forestry and Fruit Tree Testing Standard Color Chart, immediately after harvesting, put it in a refrigerator at -0.5 ± 0.5 ° C without packaging. After storage for 4 months, the storage was continued under the same conditions for 1, 2, 3, 4 and 5 weeks.
【００３１】以上の実施例の貯蔵方法にて貯蔵した後の
日本梨の食味テストを行なった結果を［表１］に示す。[Table 1] shows the results of the taste test of Japanese pears after storage according to the storage methods of the above examples.
【００３２】また、比較例１の貯蔵方法にて貯蔵した後
の日本梨の食味テストを行なった結果を［表２］に示
す。The results of the taste test of Japanese pears after storage according to the storage method of Comparative Example 1 are shown in [Table 2].
【００３３】なお［表１］及び［表２］において、１・・
・・不味い、２・・・・やや不味い、３・・・・普通、４・・・・やや
美味しい、５・・・・美味しいを表示する。In [Table 1] and [Table 2], 1 ...
·························· 4 ···
【００３４】[0034]
【表１】[Table 1]
【００３５】[0035]
【表２】[Table 2]
【００３６】[0036]
【発明の効果】本発明の日本梨の貯蔵方法によれば、収
穫した日本梨の出荷調整を行なうことができると同時
に、食味を向上させて付加価値を高めることができるた
め、日本梨の生産者及び消費者の両者にとって実用面で
の優れた効果を奏する。EFFECTS OF THE INVENTION According to the method for storing Japanese pears according to the present invention, it is possible to adjust the shipment of harvested Japanese pears, and at the same time, it is possible to improve the taste and increase the added value. It has excellent practical effects for both consumers and consumers.
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4636994AJPH07227206A (en) | 1994-02-21 | 1994-02-21 | Japanese pear storage method |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4636994AJPH07227206A (en) | 1994-02-21 | 1994-02-21 | Japanese pear storage method |
| Publication Number | Publication Date |
|---|---|
| JPH07227206Atrue JPH07227206A (en) | 1995-08-29 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4636994APendingJPH07227206A (en) | 1994-02-21 | 1994-02-21 | Japanese pear storage method |
| Country | Link |
|---|---|
| JP (1) | JPH07227206A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105674682A (en)* | 2016-01-22 | 2016-06-15 | 青岛海尔股份有限公司 | Control method and device for refrigerating equipment and production method of frozen pears |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105674682A (en)* | 2016-01-22 | 2016-06-15 | 青岛海尔股份有限公司 | Control method and device for refrigerating equipment and production method of frozen pears |
| WO2017124688A1 (en)* | 2016-01-22 | 2017-07-27 | 青岛海尔股份有限公司 | Method and apparatus for controlling refrigerating and freezing device, and method for preparing frozen pears |
| Publication | Publication Date | Title |
|---|---|---|
| US3450543A (en) | Method of packaging perishable plant foods to prolong storage life | |
| Nelson | Effects of in-package sulfur dioxide generators, package liners, and temperature on decay and desiccation of table grapes | |
| Abugoukh et al. | Effect of polyethylene film lining and potassium permanganate on quality and shelf-life of banana fruits | |
| US3946118A (en) | Process for retaining freshness of fruits, vegetables and cereals | |
| JPH07227206A (en) | Japanese pear storage method | |
| Turk et al. | The effect of vacuum precooling on the half cooling period and quality characteristic of Iceberg lettuce | |
| Sonkar et al. | Individually stretch cling film wrapped kinnow mandarin under ambient storage | |
| JP3075623B2 (en) | How to store grape for a long time | |
| CN109169871B (en) | A kind of preservation method of lychee | |
| JPS6120254B2 (en) | ||
| JPH07255374A (en) | How to store pears | |
| JP2571165B2 (en) | Gas refrigeration of fruits and vegetables requiring ripening | |
| JP2009227297A (en) | Packaging bag for keeping grape fresh and method for storing grape | |
| JP4821100B2 (en) | Method for inhibiting germination and rooting of garlic | |
| Krarup | Initial weight loss, packaging and conservation of asparagus | |
| CN114831170B (en) | A method of preserving green beans | |
| JP4407806B2 (en) | Method for inhibiting germination and rooting of garlic and package for ethylene generation | |
| US1910806A (en) | Method of packing perishable products | |
| JP3872181B2 (en) | How to preserve citrus fruits | |
| JP3168344B2 (en) | Long-term storage of Japanese pears | |
| JP2512308B2 (en) | How to save flower ginger | |
| Ketsa et al. | EFFECT OF PVE FILM WRAPPING AND TEMPERATURE ON STORAGE LIFE AND QUALITY OF'NAM DOK MAI'MANGO FRUITS ON RIPENING | |
| JPH067081A (en) | Storage of garlic for long period | |
| Shetty et al. | Blackspot injury of film-wrapped potatoes in relation to bruising and respiratory gases | |
| JPH10509029A (en) | How to prevent discoloration of processed broccoli |