JP2008035854A - Method for retaining freshness of vegetable or fruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for retaining freshness of vegetables or fruits, capable of preventing health hazard of people who ingest vegetables or fruits, and further extending a freshness retaining period of vegetables or fruits. <P>SOLUTION: This method for retaining freshness of vegetables or fruits comprises washing in water vegetables or fruits, and soaking in minute the washed vegetables or fruits in a freshness retaining treating solution as a calcined calcium aqueous solution to remove surface germs from the vegetables or fruits and make it easier to remove harshness from the vegetables or fruits. Furthermore, the method comprises taking out the vegetables or fruits soaked in the freshness retaining treating solution followed by washing in water to remove the freshness retaining treating solution sticking to the surface of the vegetables or fruits, cutting the vegetables or fruits followed by soaking in a harshness removing solution to dissolve harshness components of the vegetables or fruits, dehydrating the cut vegetables or fruits, and filling fresh gas in a non-permeable bag or container when holding the vegetables or fruits in the bag or container so as to exchange gas in the bag or container. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for maintaining freshness of vegetables or fruits, and more particularly to a method for maintaining freshness of raw vegetables or fruits, cut vegetables or fruits.

When you visit the supermarket's fresh food section, various fresh foods such as vegetables, fruits, meat, and seafood are on display. Among these fresh foods, vegetables or fruits are sold in the form of whole vegetables or fruits packaged, or cut vegetables or fruits that have been discarded, washed and chopped in advance. Has been.
Because these vegetables or fruits are difficult to store in a frozen state, they are displayed on the shelves and after a few days, the freshness drops and the original taste of the vegetables or fruits is lost or discolored. Will always follow. In particular, cut vegetables or cut fruits are easily discolored at the cut end, and are damaged earlier than whole unprocessed vegetables or fruits.

  In order to solve such problems peculiar to vegetables or fruits, conventionally, the freshness is maintained by immersing the vegetables or fruits in a preservation solution or packaging them with a preservation gas and keeping them cool.

As one of the preservation methods for such vegetables and fruits, a method for maintaining the freshness of cut vegetables as disclosed in Patent Document 1 has been proposed.
The method for maintaining freshness in Patent Document 1 is to immerse a cut vegetable in a calcium chloride solution for preservation, take it out after a predetermined time, wrap it with a preservation gas mixed with carbon dioxide gas, nitrogen gas, etc., and keep it cold. The freshness of cut vegetables can be maintained for a longer period than before.
JP-A-11-103

However, the method for maintaining the freshness of cut vegetables disclosed in Patent Document 1 has the following two problems.
The first is that in the freshness maintaining method of Patent Document 1, the freshly cut vegetables are subjected to a freshening treatment with a freshening liquid. For this reason, even if it carries out the preservation process with a freshening liquid, the damage of vegetables may advance rather than a plan.
The second is that a calcium chloride solution is used as a freshening solution. Since this freshener is not naturally derived, its use on vegetables, which are foods, may have some impact on human health.

  The present invention has been made in view of the above problems, and is a method for maintaining the freshness of a vegetable or fruit that can prevent the health damage of a person who has ingested the vegetable or fruit and can further extend the freshness holding period of the vegetable or fruit. The purpose is to provide.

  In order to achieve this object, the present invention is a method for maintaining the freshness of vegetables or fruits for a long period of time, in which the vegetables or fruits are immersed in a naturally-derived shell calcined calcium aqueous solution, and the immersion is performed by the immersion process. And a storage step of storing the whole vegetable or fruit or the cut vegetable or fruit together with a gas for preservation in a bag or container.

  Moreover, according to the present invention, when the object to be preserved is leafy vegetables, the concentration of the calcined calcium shell solution is 0.05 to 0.15% by weight, the temperature at the time of immersion is 0 to 15 ° C., and the immersion time is 5 to 15 minutes.

  Moreover, according to this invention, when the preservation | save object is a root vegetable, the density | concentration of shell calcination calcium aqueous solution shall be 0.10-0.15 weight%, the temperature at the time of immersion shall be 0-15 degreeC, and immersion time is 10 ˜20 minutes.

  Moreover, according to this invention, when the preservation object is a strawberry, the density | concentration of seashell calcination calcium aqueous solution shall be 0.01-0.05 weight%, the temperature at the time of immersion shall be 15-20 degreeC, and immersion time is 0. .5 to 1 minute.

  Moreover, according to the present invention, when the object to be preserved is fruit vegetables excluding strawberries, the concentration of the shell-calcined calcium calcium solution is 0.05 to 0.10% by weight, the temperature at the time of immersion is 15 to 25 ° C, and the immersion is performed. The time is 1 to 5 minutes.

  Moreover, according to the present invention, when the object to be preserved is a fruit of a deciduous fruit tree, the concentration of the shell-fired calcium aqueous solution is 0.15 to 0.20% by weight, and the temperature during immersion is 15 to 20 ° C. The immersion time is 10 to 15 minutes.

  Moreover, according to the present invention, when the object to be preserved is a fruit of a tropical fruit tree, the concentration of the shell-calcined calcium calcium aqueous solution is 0.1 to 0.15% by weight, the temperature at the time of immersion is 15 to 20 ° C, and the immersion is performed. The time is 10 to 15 minutes.

  Further, according to the present invention, the main component of the calcined calcium shell is calcium oxide.

  The method for maintaining the freshness of vegetables or fruits in the present invention is to immerse vegetables or fruits in a naturally-derived calcined calcium shell shell aqueous solution, take out the vegetables or fruits soaked in the dipping process, cut the whole vegetables or fruits or cut the vegetables or fruits. Since the product is sealed in a bag or container together with a gas for preservation, the freshness of the vegetable or fruit can be maintained for a long time without causing any health damage to the person who consumes the vegetable or fruit. It becomes.

(1) Freshness maintenance method of cut vegetable or fruit FIG. 1: is a flowchart which shows the flow of a process of the freshness maintenance method of the cut vegetable or fruit in embodiment of this invention.
Hereinafter, the process of the method for maintaining the freshness of cut vegetables or fruits according to the present embodiment will be described in detail with reference to this figure.
In the following description, “%” in this specification means “% by weight” unless otherwise specified.

  First, the vegetables or fruits themselves that have not yet been cut are washed with water, and the washed vegetables or fruits are immersed in a freshening treatment solution that is an aqueous solution of calcined calcium for 5 to 30 minutes to remove surface bacteria on the vegetables or fruits. At the same time, the ak component of the vegetable or the fruit itself (a component that harms health such as oxalic acid, alkaloid, tannin) is easily removed (step S101).

Next, the vegetable or fruit immersed in the preservation treatment solution is taken out and washed with water or the like, and the preservation treatment solution attached to the vegetable or fruit surface is removed (step S102).
In addition, in the case of vegetables or fruits whose outer skin such as root vegetables (burdock etc.) has a certain thickness, a method of scraping off and removing the outer skin is preferable. In other words, this removes only the outer epidermis by light mechanical external force and leaves the vegetable or fruit itself almost intact, with almost no change in meat quality.

Next, the vegetables or fruits are cut with a vegetable or fruit cutting machine by cutting, cutting or chopping (step S103), and the cut vegetables or fruits are dipped in the liquid for removing the action (step S104).
This liquid for draining is water or saline whose pH is adjusted to 7 or more. By immersing the cut vegetables or cut fruits in the liquid for removing the sachet for about 1 to 10 minutes, only the scum can be decomposed without changing the meat quality of the vegetables or fruits.

And after the ak component of cut vegetables or cut fruit is decomposed | disassembled, the cut vegetables or cut fruit is drained, and it accommodates in the impermeable bag or container with an automatic packaging machine. At this time, the automatic packaging machine fills the bag or container with fresh gas and replaces the air in the bag or container with gas (step S105).
As described above, the automatic packaging machine functions to enhance the effect of maintaining freshness of burdock by putting cut vegetables or cut fruits in an impermeable bag and container and performing a gas replacement operation to block oxygen.
The freshening gas may be nitrogen gas, carbon dioxide gas, or a mixed gas thereof.

  As described above, the cut vegetables or cut fruits housed in a bag or container together with the freshening gas can maintain freshness for a long period of time as compared with normal cut vegetables or cut fruits. At the time of use, cut vegetables or cut fruits can be taken out of the bag or container and used as it is for cooking.

(2) Method for producing a preservation treatment liquid The above-mentioned preservation treatment liquid is a naturally-derived calcined calcium obtained by firing oysters, scallops or sea bream at a high temperature of 1100 ° C. or higher (the main component is calcium oxide). Is dissolved in pure water or pure water ice. This freshening treatment liquid is an alkaline solution having a pH of 12 or higher, and lowers the redox potential of water. By soaking foodstuffs such as vegetables or fruits in this freshening treatment liquid, the foodstuffs are sterilized and oxidation is further suppressed. As a result, the freshness of the food can be maintained for a long time.
The calcined calcium can be stored in a stable state by making it an aqueous solution (freshening solution) in this way. At this time, the pH and the water temperature of the solution can be stabilized by storing the temperature of the freshening treatment solution at 5 ° C to 15 ° C.

(3) Conditions for use of freshening treatment liquid As described above, vegetables or fruits are immersed in a freshening treatment liquid having a predetermined water temperature and concentration for a predetermined time to remove the ak component of the vegetables or fruits and sterilize them. The freshness of vegetables or fruits can be maintained for a long time.
Hereinafter, by changing each condition such as the temperature, concentration and soaking time of the freshening treatment liquid when the freshening treatment of this vegetable or fruit is performed, each vegetable (leaf vegetable, root vegetable, fruit vegetable) or fruit (deciduous fruit fruit) In addition, the fruit of tropical fruit trees) will be shown whether or not it has a freshening effect.

(A) Leafy vegetables (lettuce or spinach)
First, the processing object is a leaf vegetable that is a kind of vegetable, and the results of the preservation effect when lettuce or spinach is used as a sample to represent this leaf vegetable are shown.

  Table 1 below shows the results of the freshening effect of lettuce or spinach when the temperature of the freshening treatment liquid is fixed at 10 ° C., the immersion time is fixed at 10 minutes, and the concentration of the freshening treatment liquid is changed.

  As shown in Table 1, when lettuce or spinach was immersed in a freshening treatment solution having a concentration of 0.05 to 0.15%, a sufficient freshness retention period (about 7 days) was obtained.

  Next, Table 2 below shows the results of the preservation effect of lettuce or spinach when the temperature of the preservation solution is fixed at 10 ° C, the concentration is fixed at 0.15%, and the immersion time is changed.

  As shown in Table 2, when lettuce or spinach was immersed in a freshening treatment solution for 5 to 15 minutes, particularly when immersed for 10 minutes, a sufficient freshness retention period (about 7 days) was obtained.

  Next, Table 3 below shows the results of the freshening effect of lettuce or spinach when the concentration of the freshening treatment liquid is fixed at 0.15%, the immersion time is fixed at 10 minutes, and the temperature of the freshening treatment liquid is changed.

  As shown in Table 3, for lettuce or spinach, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening solution at 0 to 15 ° C.

(B) Root vegetables (burdock root or lotus root)
Next, the result of the preservation effect when using burdock or lotus root as a sample as a representative of this root vegetable is shown as a root vegetable which is a kind of vegetable.

  Table 4 below shows the results of the burdock or lotus root freshening effect when the temperature of the freshening treatment liquid is fixed at 10 ° C., the immersion time is fixed at 20 minutes, and the concentration of the freshening treatment liquid is changed.

  As shown in Table 4, when burdock or lotus root was immersed in a freshening treatment solution having a concentration of 0.10 to 0.15%, a sufficient freshness retention period (about 7 days) was obtained.

  Next, Table 5 below shows the results of the burdock or lotus root keeping effect when the temperature of the keeping solution is fixed at 10 ° C. and the concentration is fixed at 0.15%, and the immersion time is changed.

  As shown in Table 5, for burdock or lotus root, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution for 10 to 20 minutes.

  Next, Table 6 below shows the results of the burdock or lotus root keeping effect when the concentration of the freshening treatment liquid is fixed at 0.15%, the immersion time is fixed at 20 minutes, and the temperature of the freshening treatment liquid is changed.

  As shown in Table 6, for burdock or lotus root, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution at 0 to 15 ° C.

(C) Fruit vegetables (eggplant, cucumber or strawberry)
Next, the processing object is a fruit vegetable that is a kind of vegetable, and this fruit vegetable is divided into strawberries and other than strawberries, and the freshening effect by the freshness maintaining method in this embodiment will be described.

  First, the result of the preservation effect when the strawberry is used as the sample to be processed is shown.

  Table 7 below shows the results of the strawberry preservation effect when the temperature of the preservation treatment liquid was fixed at 20 ° C., the immersion time was fixed at 1 minute, and the concentration of the preservation treatment liquid was changed.

  As shown in Table 7, when the strawberry was immersed in a freshening treatment solution having a concentration of 0.01 to 0.05%, a sufficient freshness retention period (about 14 days) was obtained.

  Next, Table 8 below shows the results of the strawberry preservation effect when the temperature of the preservation solution was fixed at 20 ° C., the concentration was fixed at 0.05%, and the immersion time was changed.

  As shown in Table 8, for strawberries, a sufficient freshness retention period (about 14 days) was obtained when immersed in a freshening treatment solution for 0.5 to 1 minute.

  Next, Table 9 below shows the results of the strawberry preservation effect when the concentration of the preservation treatment solution is fixed at 0.05%, the immersion time is fixed at 1 minute, and the temperature of the preservation treatment solution is changed.

  As shown in Table 9, when the strawberry was immersed in a freshening treatment solution at 15 to 25 ° C., a sufficient freshness retention period (about 14 days) was obtained.

  Next, eggplants or cucumbers are given as representatives of fruit vegetables other than strawberries, and the results of the preservation effect when these eggplants or cucumbers are used as samples to be treated are shown.

  Table 10 below shows the results of the effect of keeping the eggplant or cucumber when the temperature of the freshening treatment liquid is fixed at 20 ° C., the immersion time is fixed at 5 minutes, and the concentration of the freshening treatment liquid is changed.

  As shown in Table 10, for eggplant or cucumber, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution having a concentration of 0.05 to 0.10%.

  Next, Table 11 below shows the results of the freshening effect of eggplant or cucumber when the temperature of the freshening treatment liquid is fixed at 20 ° C., the concentration is 0.10%, and the immersion time is changed.

  As shown in Table 11, for eggplant or cucumber, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution for 1 to 5 minutes.

  Next, Table 12 below shows the results of the freshening effect of eggplant or cucumber when the concentration of the freshening treatment liquid is fixed to 0.10%, the immersion time is fixed to 3 minutes, and the temperature of the freshening treatment liquid is changed.

  As shown in Table 12, for eggplant or cucumber, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution at 15 to 25 ° C.

(D) Deciduous fruit (strawberry or pear)
Next, the results of the freshening effect when the target of treatment is the fruit of a deciduous fruit tree, which is a kind of fruit, and cocoon or pear is used as a sample to represent this deciduous fruit are shown.

  Table 13 below shows the results of the freshening effect of straw or pear when the temperature of the freshening treatment liquid is fixed at 20 ° C., the immersion time is fixed at 10 minutes, and the concentration of the freshening treatment liquid is changed.

  As shown in Table 13, when cocoons or pears were immersed in a freshening treatment solution having a concentration of 0.15 to 0.2%, a sufficient freshness retention period (about 7 days) was obtained.

  Next, Table 14 below shows the results of the effect of keeping the straw or pear when the temperature of the freshening treatment liquid is fixed at 20 ° C. and the concentration is fixed to 0.15% and the immersion time is changed.

  As shown in Table 14, with respect to straw or pear, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution for 10 to 15 minutes.

  Next, Table 15 below shows the results of the freshening effect of straw or pear when the concentration of the freshening treatment liquid is fixed to 0.05%, the immersion time is fixed to 10 minutes, and the temperature of the freshening treatment liquid is changed.

  As shown in Table 15, for cocoons or pears, a sufficient freshness retention period (about 7 days) was obtained when immersed in a freshening treatment solution at 15 to 25 ° C.

(E) Tropical fruit tree (Avocado)
Next, the result of the preservation effect when the avocado is used as a sample as a representative of this tropical fruit is shown as a fruit of a tropical fruit tree which is one kind of fruit.

  Table 16 below shows the results of the avocado freshening effect when the temperature of the freshening treatment liquid is fixed at 20 ° C., the immersion time is fixed at 10 minutes, and the concentration of the freshening treatment liquid is changed.

  As shown in Table 16, when avocado was immersed in a freshening treatment solution having a concentration of 0.1 to 0.15%, a sufficient freshness retention period (about 21 days) was obtained.

  Next, Table 17 shows the results of the avocado preservation effect when the temperature of the preservation solution was fixed at 20 ° C., the concentration was fixed at 0.1%, and the immersion time was changed.

  As shown in Table 17, for avocado, a sufficient freshness retention period (about 21 days) was obtained when immersed in a freshening treatment solution for 10 to 15 minutes.

  Next, Table 18 shows the results of the avocado preservation effect when the concentration of the preservation treatment solution was fixed at 0.1%, the immersion time was fixed at 10 minutes, and the temperature of the preservation treatment solution was changed.

As shown in Table 18, for avocado, a sufficient freshness retention period (about 21 days) was obtained when immersed in a freshening treatment solution at 15 to 25 ° C.
The avocado may be preserved as described above and stored in a tray-like container (preferably a vacuum pack), or it may be grated and pasted into a tube or tray. It may be stored in a container.

(4) Summary of Embodiments As described above, according to the present embodiment, by immersing vegetables or fruits in a freshening treatment solution, the ingredients are removed from the vegetables or fruits, and the vegetables or fruits are sterilized. Since it is processed, it is possible to finish the color and appearance of vegetables or fruits cleanly and enhance the storage stability.
Moreover, after that, by immersing vegetables or fruits in the liquid for removing scents, the scent components can be further removed, and vegetables or fruits having a better taste can be obtained.

  Moreover, in this embodiment, since the shell-calcined calcium aqueous solution derived from natural shells is used as a freshening solution for removing the vegetables or fruits and removing the sterilization treatment, the possibility of adversely affecting the human body can be greatly reduced. It becomes possible.

  In addition, according to the present embodiment, since the vegetable or fruit is immersed in the preservation solution before being cut, it is possible to maintain the freshness of the vegetable or fruit for a long period of time as compared with the case of immersing after the cutting. Become.

  In the present embodiment, the method for maintaining the freshness of cut vegetables or fruits has been described as an example, but it goes without saying that the treatment may proceed as it is without being cut after being immersed in a freshening treatment solution.

In addition, the freshness maintaining method of vegetables or fruits in the present embodiment is applicable to all vegetables such as leaf vegetables, root vegetables, fruit vegetables, or deciduous fruit trees, citrus fruits, evergreen fruit trees (excluding citrus fruits), tropical fruit trees, etc. Applicable.
For example, lettuce, sunny lettuce, spinach, cabbage, Komatsuna, Takana, Chinese cabbage, Chinese cabbage, leek, leeks, asparagus, broccoli, cauliflower, bean sprouts and the like are applicable as leaf vegetables.
As root vegetables, burdock, lotus root, onion, carrot, radish, turnip, potato, taro, sweet potato, yam, yamatomo, etc. are applicable.
As fruit vegetables, eggplant, cucumber, tomato, pumpkin, bell pepper, corn, sardine, beans, paprika, strawberry, melon and the like are applicable.
In addition, pears, strawberries, figs, blueberries, kiwifruits, grapes and the like are applicable as the fruits of deciduous fruit trees.
Moreover, as a fruit tree of citrus fruits, orange, grapefruit, decapon, nutmican, hassaku, ponkan, mandarin orange, lemon and the like are applicable.
Moreover, olives etc. are applicable as a fruit of an evergreen fruit tree.
Further, avocado, guava, dragon fruit, durian, pineapple, passion fruit, banana, papaya, mango and the like can be applied as the fruit of the tropical fruit tree.

  The above-described embodiment is an example of a preferred embodiment of the present invention. The embodiment of the present invention is not limited to this, and various modifications may be made without departing from the scope of the present invention. Is possible.

Next, an embodiment when the above-described method for maintaining the freshness of vegetables or fruits is specifically used will be described.
First, in Example 1, as an example, freshness holding processing is performed on burdock which is a kind of root vegetable.

  First, 15 g (0.15%) of naturally derived shell calcined calcium is added to 10 liters of pure water and mixed to produce a freshening treatment solution having a water temperature of about 10 ° C. and a pH of 12 or more. Let stand for about 5 to 10 minutes until the calcined calcium is completely dissolved and the reaction has settled.

Next, the washed burdock is immersed in a freshening solution for 20 minutes to remove common bacteria, coliforms and coliforms. Then, the burdock subjected to the sterilization treatment is taken out from the freshening solution, and is left to stand for about 10 minutes until the freshening solution adhering to the burdock surface is dried, and then the outer epidermis is removed by light mechanical external force and cut into pieces.
Next, this chopped burdock is dipped in an axing solution for about 1 to 5 minutes to remove the ax component from the surface and the cut surface, and then drained. Then, the drained burdock is sealed and stored in a non-permeable bag or container together with the fresh gas.

As described above, in the present embodiment, a naturally preserved shell calcined calcium is added to pure water to produce a freshening treatment liquid. In this freshening treatment liquid, burdock is soaked and sterilized and drained, and the burdock is left as it is. The freshness of the food can be maintained for a long period of time without adversely affecting the human body by cutting it into a state where it can be cooked and filling it with a fresh gas in an impermeable bag or the like.
At this time, by using nitrogen gas, carbon dioxide gas or a mixed gas thereof as a freshening gas, no chlorine gas harmful to the human body is generated as in the case of using sodium hypochlorite, and the freshness can be maintained. It has become possible to provide burdocks that are safe in terms of health.

  Further, by treating with the fresh gas, it was possible to decolor the burdock to a white color as compared with the case where it was simply wrapped in a bag or the like.

  Moreover, in the present Example, since the preservation | save process liquid was produced | generated from the shell calcined calcium produced | generated by burning the shell of nature origin at high temperature, it became possible to prevent the health hazard at the time of vegetable or fruit intake.

  Next, in the second embodiment, as an example, freshness holding processing is performed on lettuce (sunny lettuce), which is a kind of leaf vegetable.

  First, 15 g (0.15%) of naturally derived shell calcined calcium is added to 10 liters of pure water and mixed to produce a freshening treatment solution having a water temperature of about 10 ° C. and a pH of 12 or more. Let stand for about 5 to 10 minutes until the calcined calcium is completely dissolved and the reaction has settled.

Next, the whole lettuce that has been washed with water is immersed in a fresh preservation solution for 5 to 10 minutes to remove general bacteria, E. coli, and E. coli.
Next, lettuce that has been sterilized is taken out of the freshening treatment solution, allowed to stand naturally for about 10 minutes until the freshening treatment solution adhering to the surface of the lettuce dries, and then washed away with water (preferably electrolyzed water).
And let this lettuce washed with water cut according to the objective, and it seals and accommodates in an impermeable bag or a container with fresh gas.

As described above, in the present example, a natural preservation shell calcined calcium is added to pure water to produce a freshening treatment liquid. In this freshening treatment liquid, lettuce is soaked and sterilized and drained. The freshness of the food can be maintained for a long period of time without adversely affecting the human body by cutting it into a state where it can be cooked and filling it with a fresh gas in an impermeable bag or the like.
At this time, by using nitrogen gas, carbon dioxide gas or a mixed gas thereof as a freshening gas, no chlorine gas harmful to the human body is generated as in the case of using sodium hypochlorite, and the freshness can be maintained. It is possible to provide healthy lettuce that is healthy.

  Moreover, in the present Example, since the preservation | save process liquid was produced | generated from the shell calcined calcium produced | generated by burning the shell of nature origin at high temperature, it became possible to prevent the health hazard at the time of vegetable or fruit intake.

It is a flowchart which shows the flow of a process of the freshness maintenance method of the cut vegetable or fruit in embodiment of this invention.

Claims (8)

A method for maintaining the freshness of vegetables or fruits for a long time,
An immersion step of immersing the vegetable or fruit in a naturally calcined shell calcined calcium solution;
Taking out the vegetable or fruit soaked in the soaking step, storing the whole vegetable or fruit or cut the vegetable or fruit together with a gas for preservation in a bag or container,
A method for maintaining the freshness of vegetables or fruits, characterized by comprising: If the object to be preserved is leafy vegetables,
2. The vegetable according to claim 1, wherein a concentration of the calcium shell calcination aqueous solution is 0.05 to 0.15 wt%, a temperature at the time of immersion is 0 to 15 ° C., and an immersion time is 5 to 15 minutes. Or the freshness maintenance method of a fruit. When the object of preservation is root vegetables,
2. The vegetable according to claim 1, wherein the concentration of the shell-calcined calcium calcium solution is 0.10 to 0.15 wt%, the temperature during immersion is 0 to 15 ° C., and the immersion time is 10 to 20 minutes. Or the freshness maintenance method of a fruit. When the object of preservation is strawberries,
The concentration of the calcium shell fired calcium aqueous solution is 0.01 to 0.05% by weight, the temperature during immersion is 15 to 20 ° C, and the immersion time is 0.5 to 1 minute. Method for maintaining freshness of vegetables or fruits. When the object to be preserved is fruit vegetables excluding strawberries,
2. The vegetable according to claim 1, wherein the concentration of the calcined calcium shell shell solution is 0.05 to 0.10% by weight, the temperature during immersion is 15 to 25 ° C., and the immersion time is 1 to 5 minutes. Or the freshness maintenance method of a fruit. If the object to be preserved is the fruit of a deciduous fruit tree,
2. The vegetable according to claim 1, wherein the concentration of the calcium shell calcination aqueous solution is 0.15 to 0.20% by weight, the temperature during immersion is 15 to 20 ° C., and the immersion time is 10 to 15 minutes. Or the freshness maintenance method of a fruit. If the object to be preserved is a fruit of a tropical fruit tree,
2. The vegetable according to claim 1, wherein the concentration of the calcium shell fired calcium solution is 0.1 to 0.15 wt%, the temperature at the time of immersion is 15 to 20 ° C., and the immersion time is 10 to 15 minutes. Or the freshness maintenance method of a fruit.   The freshness maintaining method for vegetables or fruits according to any one of claims 1 to 7, wherein the main component of the calcined calcium shellfish is calcium oxide.

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