CA2011748C - Method of preventing after-ripening or aging of fruit and vegetables - Google Patents
Method of preventing after-ripening or aging of fruit and vegetablesInfo
- Publication number
- CA2011748C CA2011748C CA002011748A CA2011748A CA2011748C CA 2011748 C CA2011748 C CA 2011748C CA 002011748 A CA002011748 A CA 002011748A CA 2011748 A CA2011748 A CA 2011748A CA 2011748 C CA2011748 C CA 2011748C
- Authority
- CA
- Canada
- Prior art keywords
- fruit
- ethylene
- vegetables
- ripening
- aging
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 33
- 230000032683 aging Effects 0.000 title claims abstract description 23
- FUWUEFKEXZQKKA-UHFFFAOYSA-N beta-thujaplicin Chemical compound CC(C)C=1C=CC=C(O)C(=O)C=1 FUWUEFKEXZQKKA-UHFFFAOYSA-N 0.000 claims abstract description 50
- TUFYVOCKVJOUIR-UHFFFAOYSA-N alpha-Thujaplicin Natural products CC(C)C=1C=CC=CC(=O)C=1O TUFYVOCKVJOUIR-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229930007845 β-thujaplicin Natural products 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 9
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 37
- 239000005977 Ethylene Substances 0.000 claims description 37
- -1 alkali metal salt Chemical class 0.000 claims description 20
- 239000000123 paper Substances 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 14
- 239000003463 adsorbent Substances 0.000 claims description 8
- 239000012286 potassium permanganate Substances 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000004745 nonwoven fabric Substances 0.000 claims description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 229910052783 alkali metal Inorganic materials 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000002985 plastic film Substances 0.000 claims description 4
- 229920006255 plastic film Polymers 0.000 claims description 4
- 230000000937 inactivator Effects 0.000 claims description 3
- 239000002808 molecular sieve Substances 0.000 claims description 3
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 239000000969 carrier Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 238000001179 sorption measurement Methods 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 229910052736 halogen Inorganic materials 0.000 claims 1
- 150000002367 halogens Chemical class 0.000 claims 1
- 241000220225 Malus Species 0.000 description 25
- 235000021016 apples Nutrition 0.000 description 22
- 239000004698 Polyethylene Substances 0.000 description 20
- 229920000573 polyethylene Polymers 0.000 description 15
- 239000007789 gas Substances 0.000 description 9
- 229920000297 Rayon Polymers 0.000 description 7
- 239000002964 rayon Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000004817 gas chromatography Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 229910052794 bromium Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000007646 gravure printing Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
A method of preventing after-ripening or aging of fruit and vegetables, comprising placing fruit and vegetables in the presence of a hinokitiol and an ethylene-removing agent. A composition comprising a hinokitiol and an ethylene-removing agent as effective components is useful for the method of preventing after-ripening or aging of fruit and vegetables.
Description
2~ 7~8 The present invention relates to a method of keeping the freshness of fruit and vegetables. More particularly, it relates to a method of keeping the freshness of fruit and vegetables by suppressing generation of ethylene and also removing generated ethylene as far as possible so that the fruit and vegetables can be prevented from coming into contact with ethylene. The present invention provides a novel freshness-keeping material, which can be widely utilized throughout the storage and distribution of fruit and vegetables.
These days, with so many kinds that we may have no sense of the season at all, fruit and vegetables arè
widely on the market and delight our eyes and taste.
.
2 ~ 7 ~L ~
Pursuant to such circumstances, many attempts have been made on methods of keeping the freshness of fruit and vegetables. For example, the methods include the low-temperature preservation method, the CA (gas controlled atmosphere)storage method (or environmental gas control), the plastic-film packing, and a method that employs an ethylene adsorbent e.g. activated carbon or molecular sieves, or an ethylene inactivator e.g. potassium permanganate or a bromine compound.
As is seen in the above, the methods of keeping the freshness of fruit and vegetables are roughly grouped into the following two types:
1. A method in which the physiological functions of the whole fruit and vegetables are lowered to retard their ripening or aging, as in the low-temperature preservation method and the CA storage method.
2. A method in which the ethylene the fruit and vegetables produce is removed so that their ripening or aging can be prevented from being promoted.
In the low-temperature preservation method, however, there is the disadvantage that the lowering of the physiological functions of fruit and vegetables brings about a number of fruit and vegetables having adversely undergone low-temperature trouble. The CA storage method can not achieve satisfactory prevention of after-ripening ~Q~ 7~
or aging, and moreover requires high cost. The plastic-film packing has been defenseless against the propagation of microorganisms in the insides of packs. The method that employs the ethylene-removing agent has been intended for a countermeasure taken only on account of the generated ethylene, so that no satisfactory effect has been gained.
- The present inventors had an idea that the generation itself of ethylene is suppressed to prevent after-ripening or aging of fruit and vegetables, and made studies on various compounds. As a result, they have found that the after-ripening or aging of fruit and vegetables can be very remarkably prevented when fruit and vegetables are placed in the presence of hinokitiol (naturally occurring CloH1202, isopropyltropolone) compounds (hereinafter "hinokitiols") e.g. hinokitiol, hinokitiol alkali metal salts, hinokitiol-cyclodextrin clathrate compound (hereinafter "H-CD") together with a conventional ethylene-removing agent. The present invention has been thus accomplished.
The present invention provides a method of preventing after-ripening or aging of fruit and vegetables, comprising placing fruit and vegetables in the 2~7~
presence of a hinokitiol and an ethylene-removing agent, and an after-ripening or aging preventive composition that can give the stated effect.
The hinokitiols used in the present invention include hinokitiol per se, H-CD (~ - or r-cyclodextrin clathrate compound), and various metal salts, in particular, alkali metal salts ( e.g. sodium salt and potassium salt) of hinokitiol.
The ethylene-removing agent used in the present invention includes the agents used in removing generated ethylene through a physical, chemical or biochemical means, including adsorbents capable of adsorbing ethylene, as exemplified by activated carbon, rock powder, and molecular sieves, and reagents capable of inactivating ethylene by chemical reaction, as exemplified by potassium permanganate.
In the present invention, there are no particular limitations on the method of placing fruit and vegetables in the presence of the hinokitiols and ethylene-removing agent. The following methods, however, may preferably be used. For example, simple and preferable methods are as follows: In a packaging container kept in an airtight or nearly airtight state; i) both the hinokitiols and ethylene-removing agent are put in separate packaging containers or the same packaging container, made of an air-~174~
permeable material, as exemplified by a bag or box made ofpaper, cloth or nonwoven fabric, and the resulting packaging containers or container is/are put together with fruit and vegetables, or ii) both the hinokitiols and ethylene-removing agent are supported on separate carriers, respectively, or on the same carrier, as exemplified by paper, cloth, nonwoven fabric or plastic film, by adhesion, adsorption or absorption, and the resulting material (herein called "freshness-keeping material") comprising the carrier and the stated chemicals supported thereon is put together with fruit and vegetables. The freshness-keeping material can be prepared by a method in which an adhesive is coated on the surface of the carrier and the chemicals are sprayed thereon, a method in which a solution of the chemicals is sprayed on the carrier followed by drying, or a method in which the carrier is dipped in a solution of the chemicals followed by drying. There is also included a method in which fruit and vegetables are put in a packaging container comprising the freshness-keeping material.
EXAMPLES
The present invention will be described below in greater detail~
2~74~
Example 1 (Test 1 using apples) Apples "Star-King"/M26 Rank cultivated in Morioka Branch of Fruit Tree Experiment Station and harvested on October 26, 1987 were transported to Tokyo. On the day after their arrival in Tokyo, each apple was weighed and then put in a gas bag of 18 cm x 24 cm laminated films comprised of 0.015 mm thick KOP and 0.070 mm thick PE
(polyethylene). After deaeration, 300 mQ of the air was introduced into the bag, which was then left to stand at Z0C for 3 hours. A given amount (2 mQ) of gas is collected from this gas bag, and the quantity of ethylene generated from the apple was measured by gas chromatography (measuring apparatus: GC-6AM PrTF, manufactured by Shimadzu Corporation). In order to lessen the scattering in the generation quantity of ethylene, test groups of 1st to 7th groups were prepared in each of which 10 apples were contained, and treated in the following way.
The 1st group is a control, in which 10 apples were put in a corrugated paper box.
In the 2nd group, 10 apples each covered with a freshness-keeping material SR-60 [rayon paper impregnated with 60 mg/m of H-CD (~-CD: see Japanese Unexamined Patent Publication No. 193941/1985), followed by drying]
were put in a corrugated paper box.
In the 3rd group, 10 apples each covered with a freshness-keeping material SRH-150 (rayon paper impregnated with 150 mg/m of hinokitiol dissolved in alcohol, followed by drying) were put in a corrugated paper box.
In the 4th group, 10 apples and 5 bags of -commercially available ethylene adsorbents (products of Sekisui Jushi Co., Ltd.; Neopack B0 5g) were enclosed in a bag (60 cm x 80 cm) made of polyethylene film of 0.03 mm thick (hereinafter "PE bag"). The most part of the air in the bag was removed away, and the bag was tied on its mouth with a rubber band and then put in a corrugated paper box.
In the 5th group, apples treated in the same way as in the 2nd group were put in a PE bag, in which 5 bags of commercially available ethylene adsorbents (the same as those described above) were enclosed together. These were put in a corrugated paper box in the same way as the 4th group.
In the 6th group, apples treated in the same way as in the 2nd group and 5 bags of ethylene adsorbents (the same as those described above) were put in a PE bag, and these were put in a corrugated paper box in the same way as the 4th group.
In the 7th group, 10 apples were put in a PE bag, L 7 ~ 8 the most part of the air in the bag was removed away, and the bag was tied on its mouth with a rubber band and then put in a corrugated paper box.
On the 5th, 10th and 17th days after they were put in the corrugated paper boxes, the quantity of ethylene generated per apple in each group was measured by the same gas chromatography as previously described. Results of measurement are shown in Table 1 and Fig. 1.
In the 2nd and 3rd groups, ethylene was produced in a smaller quantity in the 3rd group in which the hinokitiol was contained in a larger amount, and was produced in a decreased quantity at the 10th to 17th days.
In the 4th, 5th and 6th groups in which the ethylene-removing agents were enclosed, the ethylene was produced in a smaller quantity in the 4th group than in the control, but resulted in no difference from the control at the 17th day. On the other hand, in the 5th and 6th groups in which the freshness-keeping materials were enclosed together, the ethylene was produced in a smaller quantity until the 10th day. Moreover the ethylene was produced in the 6th group in a quantity only about 1/4 of that in the 4th group, and at the same time was produced in a more decreased quantity with lapse of days than that at the initial stage of the measurement.
7 ~ ~
Table 1 Influence of hinokitiol on the formation of ethylene of Star-King Group 0 day 5th day 10th day17th day 1 *26.6 88.8 86.3 83.4 2 26.4 91.1 78.4 86.8 3 26.6 66.8 57.4 55.9 4 26.4 44.4 45.9 82.1 24.1 36.9 29.6 45.3 6 26.3 21.5 18.0 19.7 7 31.3 50.1 90.0 114.0 * unit: ~Q/kg/3hrs For reference, the concentrations of carbon dioxide gas, oxygen and ethylene in polyethylene bags in which apples were enclosed were measured. Two apples of the same kind as in the above experiments were put in each of 4 sheets of bags (28 cm x 40 cm) made of polyethylene film of 0.03 mm thick. The most part of the air in the bags were removed away, and the bags were tied on its mouth with a rubber band. This was designated as a 1st group.
Two apples and an ethylene adsorbent (the same as that described above) were put in each of 4 sheets of the same polyethylene bags as the above, which were similarly handled to give a 2nd group.
The 1st and 2nd groups were left to stand at 20C, and the gas quantities in the bags were measured by gas chromatography on the 1st day, 4th day, 5th day and 6th day. Results are shown in Table 2. The concentrations of the carbon dioxide gas, oxygen and ethylene were not so much influenced by the presence of the ethylene-removing agent.
Table 2 Gas concentration in polyethylene bag First group 1st day 4th day 5th day 6th day C2 (%) *3 9 4.1 6.1 6.1 2 (%): 8.4 5.5 5.1 4.5 C2H6 (ppm): 19.8 29.1 31.9 31.0 Second group 1st day4th day 5th day6th day C2 (%): 3.2 3.8 5.4 5.8 2 (%) 9.5 10.6 8.3 8.1 C2H6 (ppm): 0.8 0.9 1.6 5.0 * unit: ~Q/kg/3hrs Example 2 (Test 2 using apples) An aqueous suspension containing 0.5 % of H-CD and 20 % of activated carbon were put in a water tank equipped with a stirrer, followed by stirring. A sheet of rayon paper (100 cm X 100 cm) was passed through the resulting solution, and then dried using a drum dryer (apparatus:
-C-SR-60, manufactured by ).
The resulting rayon paper was confirmed to contain 60 mg/m of hinokitiol. Ten apples were wrapped with this rayon paper, and the wrap was put in a polyethylene bag of 0.03 mm thick. Another rayon paper was also passed through an aqueous suspension comprising 20 % of activated carbon only, and then dried. Ten apples were similarly wrapped with the resulting paper, and the wrap was put in another polyethylene bag. As a control, 10 apples were wrapped with non-treated rayon paper, and the wrap was put in still another polyethylene bag. The above three packages obtained were stored at 20C, and the quantity of ethylene in each package was measured in the same manner as in Example 1. Results are shown in Table 3. The presence of the hinokitiol-cyclodextrin clathrate compound brought about remarkable suppression of the formation of ethylene.
7 ~ 8 Table 3 0 day 5th day 10th day17th day Control:*26.6 88.8 86.3 83.4 C-SR-60: 25.3 38.11 30.8 30.5 Activated carbon: 26.2 45.2 50.9 79.3 * unit: ~Q/kg/3hrs Example 3 (Test 3 using apples) A mixture of 25 of potassium permanganate and 2 g of H-CD was put in a bag made of nonwoven fabric (20 cm x 20 cm), and the bag was then sealed by heat sealing. Four apples of the same kind as used in the previous Examples were put in a bag made of polyethylene film of 0.03 mm thick, and the nonwoven fabric bag containing the above chemicals was enclosed together in the polyethylene bag.
The polyethylene bag was tied on its mouth with a rubber band. Separately from this, a bag in which 25 g of potassium permanganate only was used as the chemical, and a bag in which 2 g of H-CD only was used were each enclosed together with apples in the same way as the above. The above three were tested in the same way as in Example 2 to measure the ethylene quantities in the bags.
~1;7`~ 8 Results are shown in Table 4. In the test group in which both the potassium permanganate and H-CD were used, the formation of ethylene was remarkably suppressed, compared with the cases in which they were respectively used alone.
Table 4 0 day 5th day 10th day17th day Control:*26.6 88.8 86.3 83.4 KMnO4 + H-CD:26.1 25.3 24.6 30.5 H-CD: 26.5 70.2 67.5 71.8 KMnO4: 25.3 43.7 48.1 70.3 * unit: ,uQ/kg/3hrs Example 4 (Test 4 using apples) A mixture of activated carbon and H-CD in weight ratio of 20:1 was coated by gravure printing on one side of a polyethylene sheet of 0.03 mm thick, using starch glue as an adhesive. The resulting sheet comprises 60 mg/m2 of hinokitiol adhered thereon. This sheet was formed into a bag, and 10 apples of the same kind as used in the previous Examples were put therein. The quantities of ethylene in the bag were measured in the same manner as in Example 1. Separately from this, polyethylene sheets respectively comprising activated carbon and H-CD alone adhered thereon were also prepared to measure the quantities of ethylene. Results obtained are shown in Table 5. The polyethylene sheet to which both were applied brought about remarkable suppression of the formation of ethylene.
Table 5 0 day 5th day 10th day17th day Control:*26.6 88.8 86.3 83.4 C + H-CD:26.2 35.3 40.6 71.0 H-CD: 26.5 68.2 70.5 72.9 Activated carbon:25.0 44.7 55.1 71.0 * unit: ,uQ/kg/3hrs As having been described in the above, placing fruit and vegetables in the presence of at least one selected from hinokitiol, a hinokitiol-cyclodextrin clathrate compound and an alkali metal salt of hinokitiol has suppressed or removed the formation of or formed ethylene to prevent the after-ripening or aging of fruit and vegetables, and thus enabled maintenance of satisfactory ~Ql~ 74~
f reshness .
These days, with so many kinds that we may have no sense of the season at all, fruit and vegetables arè
widely on the market and delight our eyes and taste.
.
2 ~ 7 ~L ~
Pursuant to such circumstances, many attempts have been made on methods of keeping the freshness of fruit and vegetables. For example, the methods include the low-temperature preservation method, the CA (gas controlled atmosphere)storage method (or environmental gas control), the plastic-film packing, and a method that employs an ethylene adsorbent e.g. activated carbon or molecular sieves, or an ethylene inactivator e.g. potassium permanganate or a bromine compound.
As is seen in the above, the methods of keeping the freshness of fruit and vegetables are roughly grouped into the following two types:
1. A method in which the physiological functions of the whole fruit and vegetables are lowered to retard their ripening or aging, as in the low-temperature preservation method and the CA storage method.
2. A method in which the ethylene the fruit and vegetables produce is removed so that their ripening or aging can be prevented from being promoted.
In the low-temperature preservation method, however, there is the disadvantage that the lowering of the physiological functions of fruit and vegetables brings about a number of fruit and vegetables having adversely undergone low-temperature trouble. The CA storage method can not achieve satisfactory prevention of after-ripening ~Q~ 7~
or aging, and moreover requires high cost. The plastic-film packing has been defenseless against the propagation of microorganisms in the insides of packs. The method that employs the ethylene-removing agent has been intended for a countermeasure taken only on account of the generated ethylene, so that no satisfactory effect has been gained.
- The present inventors had an idea that the generation itself of ethylene is suppressed to prevent after-ripening or aging of fruit and vegetables, and made studies on various compounds. As a result, they have found that the after-ripening or aging of fruit and vegetables can be very remarkably prevented when fruit and vegetables are placed in the presence of hinokitiol (naturally occurring CloH1202, isopropyltropolone) compounds (hereinafter "hinokitiols") e.g. hinokitiol, hinokitiol alkali metal salts, hinokitiol-cyclodextrin clathrate compound (hereinafter "H-CD") together with a conventional ethylene-removing agent. The present invention has been thus accomplished.
The present invention provides a method of preventing after-ripening or aging of fruit and vegetables, comprising placing fruit and vegetables in the 2~7~
presence of a hinokitiol and an ethylene-removing agent, and an after-ripening or aging preventive composition that can give the stated effect.
The hinokitiols used in the present invention include hinokitiol per se, H-CD (~ - or r-cyclodextrin clathrate compound), and various metal salts, in particular, alkali metal salts ( e.g. sodium salt and potassium salt) of hinokitiol.
The ethylene-removing agent used in the present invention includes the agents used in removing generated ethylene through a physical, chemical or biochemical means, including adsorbents capable of adsorbing ethylene, as exemplified by activated carbon, rock powder, and molecular sieves, and reagents capable of inactivating ethylene by chemical reaction, as exemplified by potassium permanganate.
In the present invention, there are no particular limitations on the method of placing fruit and vegetables in the presence of the hinokitiols and ethylene-removing agent. The following methods, however, may preferably be used. For example, simple and preferable methods are as follows: In a packaging container kept in an airtight or nearly airtight state; i) both the hinokitiols and ethylene-removing agent are put in separate packaging containers or the same packaging container, made of an air-~174~
permeable material, as exemplified by a bag or box made ofpaper, cloth or nonwoven fabric, and the resulting packaging containers or container is/are put together with fruit and vegetables, or ii) both the hinokitiols and ethylene-removing agent are supported on separate carriers, respectively, or on the same carrier, as exemplified by paper, cloth, nonwoven fabric or plastic film, by adhesion, adsorption or absorption, and the resulting material (herein called "freshness-keeping material") comprising the carrier and the stated chemicals supported thereon is put together with fruit and vegetables. The freshness-keeping material can be prepared by a method in which an adhesive is coated on the surface of the carrier and the chemicals are sprayed thereon, a method in which a solution of the chemicals is sprayed on the carrier followed by drying, or a method in which the carrier is dipped in a solution of the chemicals followed by drying. There is also included a method in which fruit and vegetables are put in a packaging container comprising the freshness-keeping material.
EXAMPLES
The present invention will be described below in greater detail~
2~74~
Example 1 (Test 1 using apples) Apples "Star-King"/M26 Rank cultivated in Morioka Branch of Fruit Tree Experiment Station and harvested on October 26, 1987 were transported to Tokyo. On the day after their arrival in Tokyo, each apple was weighed and then put in a gas bag of 18 cm x 24 cm laminated films comprised of 0.015 mm thick KOP and 0.070 mm thick PE
(polyethylene). After deaeration, 300 mQ of the air was introduced into the bag, which was then left to stand at Z0C for 3 hours. A given amount (2 mQ) of gas is collected from this gas bag, and the quantity of ethylene generated from the apple was measured by gas chromatography (measuring apparatus: GC-6AM PrTF, manufactured by Shimadzu Corporation). In order to lessen the scattering in the generation quantity of ethylene, test groups of 1st to 7th groups were prepared in each of which 10 apples were contained, and treated in the following way.
The 1st group is a control, in which 10 apples were put in a corrugated paper box.
In the 2nd group, 10 apples each covered with a freshness-keeping material SR-60 [rayon paper impregnated with 60 mg/m of H-CD (~-CD: see Japanese Unexamined Patent Publication No. 193941/1985), followed by drying]
were put in a corrugated paper box.
In the 3rd group, 10 apples each covered with a freshness-keeping material SRH-150 (rayon paper impregnated with 150 mg/m of hinokitiol dissolved in alcohol, followed by drying) were put in a corrugated paper box.
In the 4th group, 10 apples and 5 bags of -commercially available ethylene adsorbents (products of Sekisui Jushi Co., Ltd.; Neopack B0 5g) were enclosed in a bag (60 cm x 80 cm) made of polyethylene film of 0.03 mm thick (hereinafter "PE bag"). The most part of the air in the bag was removed away, and the bag was tied on its mouth with a rubber band and then put in a corrugated paper box.
In the 5th group, apples treated in the same way as in the 2nd group were put in a PE bag, in which 5 bags of commercially available ethylene adsorbents (the same as those described above) were enclosed together. These were put in a corrugated paper box in the same way as the 4th group.
In the 6th group, apples treated in the same way as in the 2nd group and 5 bags of ethylene adsorbents (the same as those described above) were put in a PE bag, and these were put in a corrugated paper box in the same way as the 4th group.
In the 7th group, 10 apples were put in a PE bag, L 7 ~ 8 the most part of the air in the bag was removed away, and the bag was tied on its mouth with a rubber band and then put in a corrugated paper box.
On the 5th, 10th and 17th days after they were put in the corrugated paper boxes, the quantity of ethylene generated per apple in each group was measured by the same gas chromatography as previously described. Results of measurement are shown in Table 1 and Fig. 1.
In the 2nd and 3rd groups, ethylene was produced in a smaller quantity in the 3rd group in which the hinokitiol was contained in a larger amount, and was produced in a decreased quantity at the 10th to 17th days.
In the 4th, 5th and 6th groups in which the ethylene-removing agents were enclosed, the ethylene was produced in a smaller quantity in the 4th group than in the control, but resulted in no difference from the control at the 17th day. On the other hand, in the 5th and 6th groups in which the freshness-keeping materials were enclosed together, the ethylene was produced in a smaller quantity until the 10th day. Moreover the ethylene was produced in the 6th group in a quantity only about 1/4 of that in the 4th group, and at the same time was produced in a more decreased quantity with lapse of days than that at the initial stage of the measurement.
7 ~ ~
Table 1 Influence of hinokitiol on the formation of ethylene of Star-King Group 0 day 5th day 10th day17th day 1 *26.6 88.8 86.3 83.4 2 26.4 91.1 78.4 86.8 3 26.6 66.8 57.4 55.9 4 26.4 44.4 45.9 82.1 24.1 36.9 29.6 45.3 6 26.3 21.5 18.0 19.7 7 31.3 50.1 90.0 114.0 * unit: ~Q/kg/3hrs For reference, the concentrations of carbon dioxide gas, oxygen and ethylene in polyethylene bags in which apples were enclosed were measured. Two apples of the same kind as in the above experiments were put in each of 4 sheets of bags (28 cm x 40 cm) made of polyethylene film of 0.03 mm thick. The most part of the air in the bags were removed away, and the bags were tied on its mouth with a rubber band. This was designated as a 1st group.
Two apples and an ethylene adsorbent (the same as that described above) were put in each of 4 sheets of the same polyethylene bags as the above, which were similarly handled to give a 2nd group.
The 1st and 2nd groups were left to stand at 20C, and the gas quantities in the bags were measured by gas chromatography on the 1st day, 4th day, 5th day and 6th day. Results are shown in Table 2. The concentrations of the carbon dioxide gas, oxygen and ethylene were not so much influenced by the presence of the ethylene-removing agent.
Table 2 Gas concentration in polyethylene bag First group 1st day 4th day 5th day 6th day C2 (%) *3 9 4.1 6.1 6.1 2 (%): 8.4 5.5 5.1 4.5 C2H6 (ppm): 19.8 29.1 31.9 31.0 Second group 1st day4th day 5th day6th day C2 (%): 3.2 3.8 5.4 5.8 2 (%) 9.5 10.6 8.3 8.1 C2H6 (ppm): 0.8 0.9 1.6 5.0 * unit: ~Q/kg/3hrs Example 2 (Test 2 using apples) An aqueous suspension containing 0.5 % of H-CD and 20 % of activated carbon were put in a water tank equipped with a stirrer, followed by stirring. A sheet of rayon paper (100 cm X 100 cm) was passed through the resulting solution, and then dried using a drum dryer (apparatus:
-C-SR-60, manufactured by ).
The resulting rayon paper was confirmed to contain 60 mg/m of hinokitiol. Ten apples were wrapped with this rayon paper, and the wrap was put in a polyethylene bag of 0.03 mm thick. Another rayon paper was also passed through an aqueous suspension comprising 20 % of activated carbon only, and then dried. Ten apples were similarly wrapped with the resulting paper, and the wrap was put in another polyethylene bag. As a control, 10 apples were wrapped with non-treated rayon paper, and the wrap was put in still another polyethylene bag. The above three packages obtained were stored at 20C, and the quantity of ethylene in each package was measured in the same manner as in Example 1. Results are shown in Table 3. The presence of the hinokitiol-cyclodextrin clathrate compound brought about remarkable suppression of the formation of ethylene.
7 ~ 8 Table 3 0 day 5th day 10th day17th day Control:*26.6 88.8 86.3 83.4 C-SR-60: 25.3 38.11 30.8 30.5 Activated carbon: 26.2 45.2 50.9 79.3 * unit: ~Q/kg/3hrs Example 3 (Test 3 using apples) A mixture of 25 of potassium permanganate and 2 g of H-CD was put in a bag made of nonwoven fabric (20 cm x 20 cm), and the bag was then sealed by heat sealing. Four apples of the same kind as used in the previous Examples were put in a bag made of polyethylene film of 0.03 mm thick, and the nonwoven fabric bag containing the above chemicals was enclosed together in the polyethylene bag.
The polyethylene bag was tied on its mouth with a rubber band. Separately from this, a bag in which 25 g of potassium permanganate only was used as the chemical, and a bag in which 2 g of H-CD only was used were each enclosed together with apples in the same way as the above. The above three were tested in the same way as in Example 2 to measure the ethylene quantities in the bags.
~1;7`~ 8 Results are shown in Table 4. In the test group in which both the potassium permanganate and H-CD were used, the formation of ethylene was remarkably suppressed, compared with the cases in which they were respectively used alone.
Table 4 0 day 5th day 10th day17th day Control:*26.6 88.8 86.3 83.4 KMnO4 + H-CD:26.1 25.3 24.6 30.5 H-CD: 26.5 70.2 67.5 71.8 KMnO4: 25.3 43.7 48.1 70.3 * unit: ,uQ/kg/3hrs Example 4 (Test 4 using apples) A mixture of activated carbon and H-CD in weight ratio of 20:1 was coated by gravure printing on one side of a polyethylene sheet of 0.03 mm thick, using starch glue as an adhesive. The resulting sheet comprises 60 mg/m2 of hinokitiol adhered thereon. This sheet was formed into a bag, and 10 apples of the same kind as used in the previous Examples were put therein. The quantities of ethylene in the bag were measured in the same manner as in Example 1. Separately from this, polyethylene sheets respectively comprising activated carbon and H-CD alone adhered thereon were also prepared to measure the quantities of ethylene. Results obtained are shown in Table 5. The polyethylene sheet to which both were applied brought about remarkable suppression of the formation of ethylene.
Table 5 0 day 5th day 10th day17th day Control:*26.6 88.8 86.3 83.4 C + H-CD:26.2 35.3 40.6 71.0 H-CD: 26.5 68.2 70.5 72.9 Activated carbon:25.0 44.7 55.1 71.0 * unit: ,uQ/kg/3hrs As having been described in the above, placing fruit and vegetables in the presence of at least one selected from hinokitiol, a hinokitiol-cyclodextrin clathrate compound and an alkali metal salt of hinokitiol has suppressed or removed the formation of or formed ethylene to prevent the after-ripening or aging of fruit and vegetables, and thus enabled maintenance of satisfactory ~Ql~ 74~
f reshness .
Claims (13)
1. A composition for preventing after-ripening or aging of fruit and vegetables, comprising a hinokitiol and an ethylene-removing agent as effective components.
2. A composition for preventing after-ripening or aging of fruit and vegetables according to Claim 1, wherein said hinokitiol is at least one selected from the group consisting of hinokitiol, a hinokitiol-cyclodextrin clathrate compound, and an alkali metal salt of hinokitiol.
3. A composition for preventing after-ripening or aging of fruit and vegetables according to Claim 1, wherein said ethylene-removing agent is at least one selected from the group consisting of an ethylene adsorbent and an ethylene inactivator.
4. A composition for preventing after-ripening or aging of fruit and vegetables according to Claim 1, wherein said ethylene adsorbent comprises active carbon, rock powder, or molecular sieves.
5. A composition for preventing after-ripening or aging of fruit and vegetables according to Claim 1, wherein said ethylene inactivator comprises potassium permanganate, or a compound containing an active halogen.
6. A method of preventing after-ripening or aging of fruit and vegetables, comprising placing fruit and vegetables in the presence of a hinokitiol and an ethylene-removing agent.
7. A method of preventing after-ripening or aging of fruit and vegetables according to Claim 6, wherein both of said hinokitiol and ethylene-removing agent are supported on separate carriers, respectively, or on the same carrier.
8. A method of preventing after-ripening or aging of fruit and vegetables according to Claim 7, wherein said carrier comprises paper, cloth, nonwoven fabric, or plastic film, and a freshness-keeping material comprising said hinokitiol and ethylene-removing agent supported on said carrier by adsorption or absorption is put together with fruit and vegetables.
9. A method of preventing after-ripening or aging of fruit and vegetables according to Claim 8, wherein said fruit and vegetables are wrapped with a sheet comprising said freshness-keeping material.
10. A freshness-keeping material comprising a hinokitiol and an ethylene-removing agent which are supported on the same carrier.
11. A method of preventing after-ripening or aging of fruit and vegetables according to Claim 6, wherein said hinokitiol and ethylene-removing agent are put separately or in a combined form in a container made of an air-permeable material together with said fruit and vegetables.
12. A method of preventing after-ripening or aging of fruit and vegetables according to Claim 11, wherein said container made of an air-permeable material is a bag made of paper, cloth, or nonwoven fabric.
13. A method of preventing after-ripening or aging of fruit and vegetables, comprising bringing fruit and vegetables into direct contact with a hinokitiol and an ethylene-removing agent.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63034894A JPH01211446A (en) | 1988-02-17 | 1988-02-17 | Prevention of additional ripening and aging of vegetable and fruit |
| CA002011748A CA2011748C (en) | 1988-02-17 | 1990-03-08 | Method of preventing after-ripening or aging of fruit and vegetables |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63034894A JPH01211446A (en) | 1988-02-17 | 1988-02-17 | Prevention of additional ripening and aging of vegetable and fruit |
| CA002011748A CA2011748C (en) | 1988-02-17 | 1990-03-08 | Method of preventing after-ripening or aging of fruit and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2011748A1 CA2011748A1 (en) | 1991-09-08 |
| CA2011748C true CA2011748C (en) | 1996-04-16 |
Family
ID=25674001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002011748A Expired - Fee Related CA2011748C (en) | 1988-02-17 | 1990-03-08 | Method of preventing after-ripening or aging of fruit and vegetables |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH01211446A (en) |
| CA (1) | CA2011748C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9320288B2 (en) | 2012-11-30 | 2016-04-26 | Cellresin Technologies, Llc | Controlled release compositions and methods of using |
| US9421793B2 (en) | 2014-06-26 | 2016-08-23 | Cellresin Technologies, Llc | Electrostatic printing of cyclodextrin compositions |
| JP6419752B2 (en) * | 2016-05-27 | 2018-11-07 | 小松 秀一 | Food packaging paint and food packaging container using the same |
-
1988
- 1988-02-17 JP JP63034894A patent/JPH01211446A/en active Granted
-
1990
- 1990-03-08 CA CA002011748A patent/CA2011748C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0424019B2 (en) | 1992-04-23 |
| JPH01211446A (en) | 1989-08-24 |
| CA2011748A1 (en) | 1991-09-08 |
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