JPS5851842A - Method for keeping freshness of green vegetable, fruit, mushroom, etc. - Google Patents

Abstract

PURPOSE:To keep the freshness of raw vegetables, fruits, etc. at room temperature, by applying an agent composed mainly of an organic acid, inorganic acid, etc. to the cut end of the green vegetables, fruits, etc. to be preserved, and drying and packaging the vegetable, etc. CONSTITUTION:The cut end or damaged part of vegetables, fruits, etc. is coated with powder, aqueous solution, glycol solution or alcoholic solution composed mainly of an organic acid such as malic acid, tartaric acid, citric acid, amino acid, ascorbic acid, etc. or an inorganic acid such as boric acid, and mixed with a diluent, an oxidizing agent, a peroxide, a polysaccharide, starch, metallic salt, activated charcoal, a silicate, formamide, triacetyl, urotropin, furfural, etc. The coated vegetable, etc. are dehydrated and packaged.

Description

[Detailed Description of the Invention] This invention provides an inexpensive and simple method for preserving the freshness of raw vegetables, fruits, mushrooms, etc., which are stored at summer temperatures and which are frozen using a cold chain. The main feature is that organic acids, inorganic acids, or a mixture of both are added to the root cuts and cuttings of raw vegetables, fruits, and mushrooms, and a small amount of a diluent to increase the volume is added to this. Then, a small amount of powder or aqueous solution mixed with oxides, peroxides, polysaccharides, glue metal salts, formaldehyde, ultravin, fragrances, glycol liquid alcohol aqueous solution is applied, dehydrated and packaged, and stored at room temperature. The present invention relates to maintaining the freshness of vegetables, fruits, mushrooms, etc., which are characterized by being stored at relatively low temperatures, and preventing spoilage of dried vegetables, fruits, mushrooms, etc.

In general, raw vegetables, especially raw vegetables such as lettuce, Chinese cabbage, and cabbage, will lose their freshness and rot in 24 hours if they are left at summer temperatures.For long-term storage, they should be cooled to 3-5℃ in a freezer. , it was necessary to suppress the cell activity by keeping the respiration rate of the active plant cell group below one-tenth, but not only was frozen coasting expensive, but it was also necessary to keep it at room temperature during the distribution route during sales. There is also a storage area, and during that time the freshness decreases, causing spoilage.

In particular, bruises and the like that occur during the collection of vegetables have the disadvantage of being susceptible to decomposition regardless of whether the temperature is room temperature or low temperature.

For this reason, the present invention is designed to reduce the freshness of lettuce, which is an alkaline raw vegetable, in a short period of time when stored in the summer, and that even if it is wrapped in a plastic ventilation film such as a polystyrene film, it will not be possible to store it for a short period of time. The method is to preserve the products at room temperature, which has the drawback of being only obtainable, and to increase Containers, oxidizing agents, peroxides, polysaccharides, glues, metal salts, activated carbon,
Dehydrate by applying a powder or aqueous solution, glycol solution, or alcohol solution mixed with a small amount of silicate adsorbent, formoamide, triacetyl, ultrapine, furfural aromatic agent, etc. to the cut surface or wound of the roots of vegetables, etc. When packaged, keep freshness at room temperature of 25℃ for 3 weeks, at 30℃ for 2 weeks and above 35℃ for 1 week at summer temperature, especially lettuce at 5℃
Even when frozen, the disadvantage of rotting in about 4 weeks or more is improved, and the shelf life is 3 to 10 times longer, and when making dried raw vegetables, there is no loss of freshness. This invention is useful in industry and agriculture because it is possible to heal wounds caused by decay by applying it, which covers the basic losses in distribution and sales.

The manner of carrying out this invention will be explained with reference to the drawings as follows.

In the figure, a mixture of freshness preservation and anti-rotation agent applied to the leaves (3) is applied to the cut end (2) of the root part (1) of the raw lettuce vegetable, and the wound (5) of the leaf core (4) is applied. ) (5') and leave it for about 5 minutes to dry the coated side (2)', then either put the 15 pieces in a cardboard box and send it sealed, or wrap it in polystyrene film and put it in a cardboard box. will be shipped. The leaves (6) do not need to be coated. At the appropriate time, this freshness-preserving agent gradually diffuses into the plant cells through the cut (2), and decomposition due to penetration by internal enzymes, airborne bacteria, and bacteria Virus is suppressed, and the activity of the cells gradually decreases, preserving freshness. It suppresses spoilage, and can be sufficiently preserved even when frozen at a cooling temperature of 10°C to 8°C, especially for more than 2 months, and can withstand long-term storage of 6 months at 5°C. In order to mass produce this, the collected lettuce is conveyed using a comparer while sorting it into large and small sorters, and conveyed with the cut end of the root facing upward, and a water solution is sprayed onto the cut end ( 2) and leaf core (4), dried with air, and put 1 in a cardboard case.
While the dried lettuce is packaged in units of 5 and shipped, for household use, the dried lettuce is wrapped in polystyrene film and placed in a cardboard case for transportation and shipping.

Preserve cabbage, Chinese cabbage, green onions, etc. by applying it to the roots and cuts in the same way. For fruits, it can be applied to the base of strawberries, figs, bananas, and apples.To prevent discoloration of things such as sweet potatoes and chestnuts, it is necessary to adjust the pH value, so it is neutral.
Alternatively, metal salts such as alum or iron phosphate are used in conjunction with products such as eggplant, which is weakly alkaline and prevents discoloration. The tomatoes shown in Figure 3 are coated on the surface of the cut (2) of the support (7) at the upper center of the fruit and dried. For wood mushrooms (8), cut ends (2) and supporting legs (9)
It is best to apply it to the lower part of the umbrella (10) and avoid applying it to the umbrella (10).

Examples of formulations for maintaining freshness are as follows.

1) Lettuce powder DL, malic acid, or citric acid 100g Boric acid 5g Glucose 1g Volume expander 50g 2) Lettuce aqueous solution Peracetic acid or hydroacetic acid 1g Boric acid or phosphoric acid 1g Tartaric acid or malic acid 10g Formaldehyde aromatic agent 0.001g Ascorbic acid or fumaric acid 0.001g Chlorine dioxide or monochloroacetic acid 0.02g Water 60g 3) Preventing discoloration of sweet potatoes Sodium percarbonate 5g Formalin or Ultrapine 0.001g Chlorine dioxide or triacetyl 0-0.01g Sodium dehydroacetate 0-0.001g water 100g 4) Mushroom furfuryl alcohol 0.01g malic acid 5g boric acid or phosphoric acid 0.1g 5) Chinese cabbage powder boric acid or phosphoric acid 1.5g citric acid or malic acid 15g glucose or glycol or glue 1g alumina powder, white carbon, zeolite, acid or talc 80g 6) Eggplant, green pepper, tomato Iron citrate 1g malic acid mether cellulose 10:1 5g amino acid 0-0.1g phoaldehyde or hydrogen peroxide 0.01 boric acid 0.
1g Water 100g ■Acid 0.02g To maintain the freshness of abundant products such as fruits, it is difficult to coat only the cut ends of the branches, so it is treated by spraying or dipping.

The amount of powder applied to lettuce is 10g, which is an average of 30cm, and there is no spoilage or loss of freshness at a temperature of 30℃ for about 20 days.Also, lettuce liquid example (2) was applied in an amount of 0.4 to 3g. After drying, there will be no spoilage for about 10 days at a temperature of 30 degrees Celsius. Organic acids are particularly effective in maintaining the freshness of lettuce, and since these acids alone can act sufficiently, the use of these alone is also included in the claims of the present application. But the temperature is 3
At temperatures above 5°C and 40°C, lettuce should also be dried and packaged by applying Example (1) and Example (2) alternately to prevent spoilage and maintain freshness for about two weeks. In order to prevent sweet potatoes, mountain potatoes, long potatoes, etc. from example (3) from turning black, they must be made alkaline. In order to maintain their freshness, they must be treated with formaldehyde, clo2, etc.
The addition of is effective.

Also, add echelenediacintetraacetectuaside,
It is also effective when creating a Ca ion chelate and immobilizing Ca ions. Matanosan is effective in preserving the freshness of corn, bamboo shoots, etc.

As described above, the feature of the present invention is that it is difficult to store fresh vegetables such as lettuce at summer temperatures, and although some frozen storage is not carried out, in many cases, it is difficult to store fresh vegetables such as lettuce at summer temperatures. In many cases, it is necessary to maintain freshness and prevent spoilage during the storage at room temperature, and even if stored in a cold chain, it is likely to spoil if stored for more than 30 days. You need to do something like this.

However, the reason why many perishables lose their freshness is that when collecting perishables, it is necessary to protect the cut parts of the roots and damaged surfaces of the core, and bacteria and oxygen act on these cuts, causing hydrolysis. Ammonia, amine ions, and calcium ions are liberated, and this reaction develops in a chain and stops decomposition. Weak acids are effective; strong acids risk destroying plant cells; long-term storage of perishables requires measures to maintain freshness and prevent spoilage.
Since it has both effects, it is an industrially useful invention.

[Brief explanation of the drawing]

Figure 1 is a front view of the lettuce vegetable, Figure 2 is its side view,
Figure 3 is a side view of a tomato, and Figure 4 is a side view of a shiitake mushroom. Patent applicant Hideaki Tanaka

Claims (1)

[Claims] As described in the following text, the roots and shoots of raw vegetables, fruits, and mushrooms are treated with either organic acids such as malic acid, tartaric acid, citric acid, or acetic acid, or inorganic acids such as boric acid, or a mixture of both. A small amount of powder mixed with oxide, peroxide, polysaccharide, glue, metal salt, formaldehyde, ultravin, etc., aqueous solution, glycol solution, or alcohol solution is applied to the main ingredient containing the container. Raw vegetables characterized by packaging,
Fruits, mushrooms, etc. kept fresh at room temperature, dried vegetables, and fruits.