JPH01165338A - Method for managing freshness of vegetable - Google Patents
Method for managing freshness of vegetableInfo
- Publication number
- JPH01165338A JPH01165338A JP62324309A JP32430987A JPH01165338A JP H01165338 A JPH01165338 A JP H01165338A JP 62324309 A JP62324309 A JP 62324309A JP 32430987 A JP32430987 A JP 32430987A JP H01165338 A JPH01165338 A JP H01165338A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- vegetables
- water
- oxygen
- group
- 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.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 29
- 239000001301 oxygen Substances 0.000 claims abstract description 29
- 238000002791 soaking Methods 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract description 14
- 240000007087 Apium graveolens Species 0.000 abstract description 9
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract description 9
- 235000010591 Appio Nutrition 0.000 abstract description 9
- 241000183712 Cerinthe major Species 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000005273 aeration Methods 0.000 description 23
- 241000219315 Spinacia Species 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- 244000146493 Cryptotaenia japonica Species 0.000 description 4
- 235000004035 Cryptotaenia japonica Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000205585 Aquilegia canadensis Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23B7/14—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
- A23B7/157—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野ン
この発明は野菜の鮮度を回復させ或いは鮮度を持続させ
る方法にかかわり、野菜の保存分野に利用される。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for restoring or maintaining the freshness of vegetables, and is used in the field of preserving vegetables.
（従来の技術〉
一般的に野菜の保存方法としては冷凍、冷蔵、塩蔵、乾
燥、脱水、薫煙などの食品加工法を応用するほか、γ線
の照射、化学薬品の添加などがある。これらは生野菜そ
のものの新鮮度を維持させるものでな（腐敗防止の手段
である。この発明でいう上記の鮮度とは、例えばホウレ
ンソウにおいて色は新鮮な緑色であり、しおれた感じが
全くなく、根もとを持ち横にしても全体が垂れ下がるこ
とのない状態をいうものとする。前記の腐敗防止手段は
鮮度維持を目的とするものでないから、防止手段の解除
と共に鮮度を低下させてしまうものであり、まして鮮度
の落ちたものの鮮度を回復させるものでもなかった。(Conventional technology) In general, methods for preserving vegetables include applying food processing methods such as freezing, refrigeration, salting, drying, dehydration, and smoking, as well as irradiation with gamma rays and addition of chemicals. It maintains the freshness of raw vegetables (it is a means of preventing spoilage. For example, in the case of spinach, the above-mentioned freshness means that the color of spinach is fresh green, there is no wilted appearance, and the roots are not at all wilted. This refers to the state in which the whole product does not sag even if you hold it and turn it sideways.The above-mentioned spoilage prevention means are not intended to maintain freshness, so the freshness will decrease when the prevention means are removed. However, it was not something that would restore the freshness of something that had lost its freshness.
（発明が解決しようとする問題点）
この発明は上記従来にない技術、すなわち、新鮮な生野
菜をきわめて簡単な手段で鮮度を維持させ、或いは鮮度
落ちした野菜の鮮度を同様手段で回復させようとするも
のである。(Problems to be Solved by the Invention) This invention uses the above-mentioned unprecedented technology, that is, to maintain the freshness of fresh raw vegetables using extremely simple means, or to restore the freshness of vegetables that have lost their freshness using the same method. That is.
（問題点を解決するための手段］
この発明は、溶存酸素２０ｐｐｍ以上の水に生野菜を浸
漬することによりその目的を達成する。上記生野菜とは
鮮汝落ちしたもの鮮度落ちしていなものを含む。(Means for Solving the Problems) This invention achieves the object by immersing raw vegetables in water containing 20 ppm or more of dissolved oxygen. including.
（作 用ン
溶存酸素及び水分によって生野菜がその鮮度が維持され
、または鮮度が回復する。実験によるその成績を次記実
施例において説明する。The freshness of raw vegetables is maintained or restored by dissolved oxygen and moisture.The experimental results will be explained in the following examples.
（実施例〉
１１実験の部
ＩＪ １１１％装置及び１ｌＩｆ！ｃ方法曝１１１０
ｘ７０ｘ４０ｃ１１）に常水１００１を入れ回漕に空気
吹込器を１２個（４個×６列ン付し、それに下記実験条
件で示すような濃度となるように空気又は純酸素をｌ！
Ｉｌ気し、曝気を停止後試料野菜を入れて一夜放置しも
ただし、連続空気ＩＩＩ気については試料を入れたまま
一夜中曝気を継続した。(Example) 11 Experimental Part IJ 111% Apparatus and 1lIf!c Method Exposure 1110
Pour 1,001 liters of ordinary water into a tank (x70 x 40 c11), install 12 air blowers (4 x 6 rows), and add 1 l of air or pure oxygen to the concentration shown in the experimental conditions below.
After stopping the aeration, the sample vegetables were placed in the container and left overnight. However, in the case of continuous air, the aeration was continued overnight with the sample in the container.
２）試料野菜
実験条件の吟味にはホウレンソウを用い、そのほかミツ
バ及びセロリについても実験した。野菜は購入後ポリエ
チレン袋で包装し直ちに５０前後に鮮度を保持した。こ
れらを二つに分け、一方は鮮度良好品としてそのまま用
い、他方は室内に一日放置して鮮度を落して鮮度不良品
とした。＠気槽には同一処理条件の試料野菜を二乗入れ
処理した。2) Sample vegetables We used spinach to examine the experimental conditions, and also experimented with Japanese cabbage and celery. After purchasing the vegetables, they were immediately packaged in polyethylene bags and maintained at around 50% freshness. These were divided into two, and one was used as is as a fresh product, and the other was left indoors for a day to reduce its freshness and was used as a poor fresh product. Sample vegetables under the same treatment conditions were placed squarely in the air tank and treated.
６）対照区
対照として、水槽に常水を入れてそのなかに試料野菜を
入れ、−夜装置した。6) Control group As a control, regular water was placed in an aquarium, sample vegetables were placed in it, and the apparatus was set up overnight.
４）ｎ素溶存区（以下、ＤＯ水区という。λ■ 空気飽
和：空気が過飽和となり、溶存酸素（以下、ＤＯという
。λ濃度が一定となるまでＰＡＬ気した。そのときのＤ
Ｏは１３ｐｐｍでそれ以上は上昇しなかった。4) N dissolved oxygen area (hereinafter referred to as DO water area.λ■ Air saturation: Air becomes supersaturated and dissolved oxygen (hereinafter referred to as DO). PAL air is kept until the concentration becomes constant.D
O was 13 ppm and did not increase further.
■ ：ｏｏ１５：ボンベから酸素を曝気してＤＯを１５
ｐｐｍ近辺にし、直ちに試料野菜を入れた。■ :oo15: Aerate oxygen from the cylinder to make DO 15
The sample vegetables were added immediately after adjusting the temperature to around ppm.
■ ＤＯ２０：ボンベから酸素を曝気してＤＯを２’Ｏ
ｙｐやｍ近辺にし、直ちに試料野菜を入れた。■ DO20: Aerate oxygen from the cylinder to convert DO to 2'O
The temperature was set to around yp or m, and the sample vegetables were immediately added.
■ ＤＯ２５：ボンベから酸素を＠気してＤＯを２５ｐ
ｐｍ近辺にし、直ちに試料野菜を入れた。■ DO25: Oxygen from the cylinder @25p DO
The temperature was adjusted to around pm, and the sample vegetables were immediately added.
■ ＤＯ３Ｑ ：ボンベから酸素をＳ気してＤＯを３０
ｐｐｍ近辺にし、直ちに試料野菜を入れた。■ DO3Q: Oxygen from the cylinder is smelted and the DO is 30
The sample vegetables were added immediately after adjusting the temperature to around ppm.
■ 連続８１％：試料腎菜投人中は空気曝気を連続して
行った。■ Continuous 81%: Air aeration was performed continuously while the sample kidney was being poured.
５）前記の処理条件又は操作方法により、試料野菜を１
７時頃にＤｏ水区又は対照区に入れ翌朝９時頃に取り出
した。このとき水のＤＯをＤＯ水区及び対照区の処理前
後に測定して処理による野菜の酸素吸収量を調べた。同
時にブランクとして、］）Ｏ水区及び対照区に試料野菜
を投入しない槽を別途設けて処理時間中のＤＯの自然減
少堰を測定した０
６）放置試験
各種処理を終了した試料野菜は処理効果をみるために２
４時間室内に放置して鮮度低下の状況を観察した。5) Using the above treatment conditions or operation method, sample vegetables are
The animals were placed in the Do water area or the control area at around 7 o'clock and taken out at around 9 o'clock the next morning. At this time, the DO of the water was measured before and after the treatment in the DO water group and the control group to examine the amount of oxygen absorbed by the vegetables due to the treatment. At the same time, as a blank, ]) O water plots and control plots were separately set up with no sample vegetables, and the natural reduction of DO during the treatment time was measured. 2 to see
The food was left indoors for 4 hours and observed for deterioration of freshness.
７） Ｍ定項目及び測定方法
（１）ＤＯ？ｌＪｌ定方法：柴田科学機械工業■デジタ
ル溶存酸素計でＤｏを測定した。7) M constant items and measurement method (1) DO? lJl determination method: Do was measured using a digital dissolved oxygen meter manufactured by Shibata Kagaku Kikai Kogyo.
（２）水分の測定部位：ホウレンソウは予備試験の結果
、葉と茎との水分含量がほとんど等しかったので両者混
合して測定した。ミツバとセロリは葉と茎を別々に測定
した。(2) Moisture measurement site: As a result of a preliminary test of spinach, the moisture content of leaves and stems was almost equal, so both were mixed and measured. For Mitsuba and celery, leaves and stems were measured separately.
■、実験結果ならびに考察
１）ホウレンソウの酸素吸収量
ホウレンソウをＤＯ水処理した場合のホウレンソウの酸
素吸収量を表−１に示す。吸収酸素量はＤＯ水区では５
．３１）Ｉ）！ＩＩ 〜５．８ ：ｐＰ！ｌであり、対
照区でも同様に３． ｌｐｐｍ 〜３．８ｐｐｍであり
、両者の間には差がなかった。しかも、各試験区のＤＯ
ｌｌ［は６．３１３ｐｍ〜３．１ ｐｌ）！！１と非常
に幅があったにも拘らず、その間に差が見られなかった
のはＤＯ濃度のいかんに拘らず水より酸素の吸収量はほ
ば一定であることを示している。それにもかかわらず、
各試験区間各ＤＯ濃変区間には、色や鮮度においては大
変な差が見られた。処理水のＤＯ濃噴の吸収量と色や鮮
度との関係については非常に興味をもたれるところであ
る。(2) Experimental Results and Discussion 1) Oxygen Absorption Amount of Spinach Table 1 shows the oxygen absorption amount of spinach when spinach was treated with DO water. The amount of absorbed oxygen is 5 in DO water district.
．． 31) I)! II ~5.8:pP! 1, and 3.1 in the control plot as well. lppm to 3.8ppm, and there was no difference between the two. Moreover, the DO of each test area
ll [is 6.313pm ~ 3.1 pl)! ! 1, but no difference was observed between them, indicating that the amount of oxygen absorbed compared to water is almost constant regardless of the DO concentration. Nevertheless,
Significant differences in color and freshness were observed between each test section and each DO concentration section. The relationship between the amount of absorbed DO concentrated water and the color and freshness of treated water is of great interest.
２）：ｏｏｏ処理直後の品質
（１）肉眼的観察
■ 試料ホウレンソウ
■鮮度良好品
前述のように冷蔵庫（ダ０前後）に保管したものを直ち
に使用したので色は新鮮な緑色であり、しおれた感じは
全くなく、根もとを持ち横にしても全体が垂れ下がるこ
とは全くなかった。2): Quality immediately after ooo treatment (1) Macroscopic observation ■ Sample spinach ■ Good freshness As mentioned above, the spinach was stored in the refrigerator (around 0) and used immediately, so the color was fresh green and there was no wilting. It didn't feel like it at all, and even when I held it by the base and laid it down, it didn't sag at all.
■鮮度不良品
室内に一日放置して鮮度ｔ−落した。そのため全体がし
おれ、色は緑色であるが新鮮味にかけ、横に持つと全体
が垂れ下がる状態になった。■Freshness defective product The freshness decreased by leaving it in the room for a day. As a result, the whole thing was wilted, green in color but with a hint of freshness, and when held sideways, the whole thing started to sag.
■ Ｉ）Ｏ水処理後の観察
［有］対照区
鮮度良好品は処理以前と余り変りがなく色および新鮮度
が更に良くなった感じはするが、処理前とは大差がない
。鮮度不良品はしおれがとれ、横に持っても先端すら垂
れ下がるようなことはなくなり、はぼ元の状態に復した
。(I) Observation after O water treatment [Yes] Control group Good freshness products are not much different from before treatment, and the color and freshness seem to have improved, but there is no big difference from before treatment. The products with poor freshness have no longer wilted, and even the tips no longer hang down even when held sideways, and they have returned to their original state.
鮮畷良好品と不良品の間には明瞭な差はみられなかった
。しかしながら、鮮度を非常に落し部分的に腐敗に達す
るような状態では、対照区では復元は全くしないが、こ
れに反しＤＯ水処理したものではよく復元している。There was no clear difference between good and defective products. However, under conditions where the freshness is greatly reduced and some areas reach spoilage, the control plots do not recover at all, whereas the DO water-treated plants recover well.
■ＤＯ水区
空気曝気とＤ０１５では鮮度良好品も群間不良品も両者
とも対照区と同様の色と鮮度を示したが、ｎｏ２０ｏ上
では両者とも色は緑色が前者に比しはるかに濃くいくら
か透明な感じとなり、形状もひとまわり大きく鮮度も非
常に良好に見えた。しかしながら、ＤＯ２０以上の濃度
ではＤｏ濃度が上昇しても上昇にしたがって効果が上が
るということは詔められず、Ｉ）０２０％ Ｉ）０２５
及びＤ０３０は性状がほぼ同程度であった。連続空ＩＪ
１気では色や鮮度向上の効果は空気曝気やＤＯ１５と全
く同様であった。（以後、空気曝気、ＤＯ１５及び連続
空気１ＩＩＩ気グループ、ＤＯ２０以上のＤＯ水処理区
を酸素曝気グループと称する。２表−１は別紙に示す。■ In the DO water zone air aeration and D015, both the good freshness products and the poor quality products showed the same color and freshness as the control group, but in the NO20O, the green color in both was much darker than the former. It looked transparent, the shape was a little larger, and the freshness seemed to be very good. However, at concentrations above DO20, even if the Do concentration increases, it cannot be said that the effect increases as the Do concentration increases, and I)020% I)025
and D030 had almost the same properties. Continuous empty IJ
With 1 air, the effect of improving color and freshness was exactly the same as with air aeration and DO15. (Hereinafter, the air aeration, DO15 and continuous air 1III air groups, and DO water treatment areas with DO20 or higher will be referred to as oxygen aeration groups. Table 2-1 is shown in the attached sheet.
（２）］）Ｏｆｉｌｔと試料野菜の水分含量との関係肉
眼的、観察において鮮度復元効果は空気曝気グループと
酸素曝気グループの間には非常な差があり、前者は対照
区と差がな（、後者が非常に効果があることを述べた。(2) ]) Relationship between Ofilt and moisture content of sample vegetables Visually and observationally, there is a significant difference in the freshness restoration effect between the air aeration group and the oxygen aeration group, and the former has no difference from the control group ( , stated that the latter is very effective.
この原因として両者の間には水分含量に差があるのでは
ないかと考えて各処理区の水分含量を調べ、その結果を
別紙表−２に示す。Assuming that this may be due to a difference in moisture content between the two, the moisture content of each treatment area was investigated, and the results are shown in Appendix Table 2.
表−２において、対照区の処理直後の水分含なの全平均
は８９．３６％であり、肉眼的には対照区と同程度の品
質を示した空気曝気グループの水分含量の全平均も８８
．９８ ％であり、両者の間にはほとんど差がなかった
。これに反し、肉眼的に鮮度の良好であった酸素＠気グ
ループの処理直後の水分含量の全平均は９１．５４％で
あり、前二者とは大きな差があり水分含量が大であった
。この水分含量の多いことが鮮度を良好に保つことので
きた原因であると考えられる。色が濃く透明感が出てき
たとも同様の現出と考えられる。In Table 2, the total average moisture content of the control plot immediately after treatment was 89.36%, and the total average moisture content of the air aeration group, which visually showed the same quality as the control plot, was also 88%.
．． 98%, and there was almost no difference between the two. On the other hand, the overall average moisture content immediately after treatment in the Oxygen@Ki group, which had good macroscopic freshness, was 91.54%, which was a large difference from the first two groups and had a large moisture content. . It is thought that this high water content is the reason why the freshness can be maintained well. It is considered that the same phenomenon occurs when the color becomes darker and the appearance of transparency appears.
３）Ｄｏ水水処理−日放置後の品質
ＤＯ水処理後、酸素１１１％グループは対照区に比し鮮
度が非常に良好に見えたが、これを放置すると対照区と
同等にまで鮮度が低下するのでは意味がないので、酸素
曝気グループと空気曝気グループを一日室内に放置して
両者の鮮度の低下を観察した。3) Do water treatment - Quality after being left for a day After the DO water treatment, the 111% oxygen group seemed to have much better freshness than the control group, but if left untreated, the freshness decreased to the same level as the control group. There was no point in doing so, so we left the oxygen aeration group and the air aeration group indoors for a day and observed the decrease in freshness in both groups.
（１）肉眼的観察
酸素曝気グループは一日室内（温１ｆ：２［１００、湿
度６４襲λに放置しても、しおれるようなことはなく、
色は透明感がとれて濃い緑色から通常の緑色にかわった
が、通常品より鮮度が落ちた様子はなかった。これに反
し、空Ｋｉｌ！気グループは葉の先端が垂れ下がり鮮度
も落ちた。(1) Macroscopic observation The oxygen aeration group did not wilt even if left indoors (temperature 1F:2[100, humidity 64% λ) for one day.
The color became less transparent and changed from dark green to normal green, but it didn't seem any less fresh than regular products. On the contrary, Sky Kill! In the Qi group, the tips of the leaves drooped and the freshness decreased.
（２）−日装置と水分含量との関係
ｎｉｓ述のように肉眼的には酸素曝気グループと空気曝
気グループとの間には明らかな差があったが、この両者
の間の水分含量の差をみると、前者は全平均で一日放置
後、９０．．８２％と処理直後の同グループの９１．５
４−よりは乾燥により０．７２％小さくなったが、処理
直後の後者の８８．９８％よりは１．８４−大であった
。(2) - Relationship between equipment and moisture content As mentioned above, there was a clear difference visually between the oxygen aeration group and the air aeration group, but there was a difference in moisture content between the two. Looking at the former, the overall average is 90. ．． 82% and 91.5 for the same group immediately after treatment.
Although it was 0.72% smaller than 4-4 due to drying, it was 1.84-larger than the latter's 88.98% immediately after treatment.
これに反し、後者は全平均で一日放置後８７゜４８多で
、前者の一日放置の９０．８２％より６゜３４ ％も少
ないのはもちろん、当然ながら同グループの処理直後よ
りも１．５％少なかった。On the other hand, the overall average for the latter was 87.48% higher after one day of treatment, which is 6.34% less than the former (90.82%), and of course 1% higher than that of the same group immediately after treatment. It was .5% less.
このことは酸素＠気グループはＤＯ処理により水分含量
を増加し、室内に放置することにより乾燥し水分含量が
減少しても対照区や空気曝気グループよりも乾燥しにく
いことを示している。しかしながら、これらのものも−
日収上室内に放置すると空気１１！ｉ％グループと同様
に乾燥して、しおれてくる。This shows that the moisture content of the oxygen@air group increases through DO treatment, and even if the moisture content decreases due to drying when left indoors, it is less likely to dry out than the control group or the air aeration group. However, these things also −
If you leave it indoors due to daily income, the air will be 11! Like the i% group, it dries and wilts.
４）ミツバ及びセロリについて
ミツバ及びセロリは購入後−日室内に放置し鮮度を落し
てしおれさせた後、ホウレンソウと同様に水に浸漬した
対照区とｎｏ水に浸漬したＤＯ水区に分け、−夜処理し
た。ＤＯ＊区はＤ０２５を使用した。その結果、両者と
も群間が回復した。ホウレンソウ、ミツバ、セロリの中
１肉眼的に最も鮮度１回復効果のあったのはセロリであ
った。4) About Mitsuba and Celery After purchase, Mitsuba and celery were left indoors for days to lose their freshness and wilt, then divided into a control group soaked in water in the same way as spinach and a DO water group soaked in no water. Processed at night. DO* Ward used D025. As a result, both groups recovered. Among spinach, honeysuckle, and celery, celery had the greatest effect of restoring freshness by 1 macroscopically.
次に、ミツバ及び−ｋｏすの水分含量を測定した結果を
別紙表−３に示す。水分含量もホウレンソウ同様対照区
に比しＤｏ水区が高い。Next, the results of measuring the moisture content of Mitsuba and -kosu are shown in Appendix Table 3. As with spinach, the water content is also higher in the Do water plot than in the control plot.
１１総括
１）鮮度が落ちしおれた野菜の鮮度回復法として、しお
れた野菜を水道水に一野浸漬してお（と（対照区）はぼ
回復するが、しおれ程闇によっては回復しない。これに
対し、水の中に酸素を溶解しＤＯ？Ｉ！Ａ度が２０ｐｐ
ｍ以上にした水に浸漬すると鮮度は回復する。11 Summary 1) As a method of restoring the freshness of vegetables that have lost their freshness and wilted, soaking the wilted vegetables in tap water (in the control group) recovers them slightly, but does not recover as much as the darkness causes them to wilt. On the other hand, when oxygen is dissolved in water, the DO?I!A degree is 20pp.
The freshness will be restored if it is immersed in water at a temperature of more than m.
２１ 通常の空気吹込器を用いた空気曝気により酸素を
水中に溶解した場合は一夜曝気してもＤＯ１１１度が１
３ｐｐｍ前後であり、鮮度回復効果は水道水と同程度で
あった。酸素を若干加えＤｏ濃度を１５ｐｐｍ程度とし
たものも効果は対照区や空ＺＳ気と同様であった（空気
曝気グループ）０
６）ＤＯ濃度が２０ ｐｐｍ及び３０ｐｐｍ程度のもノ
（酸素ｌｌ１２Ｃグループンは対照区や空′ｊＩｃ曝気
グループに比し効果が非常に高く、色は緑色が非常に濃
く、新鮮感に溢れていた。また水分含量も前二者に比し
高かった。しかしながら、ＤＯ濃度がより高くなると効
果がより高まるということはなく、王者の品質は同等で
あった。ＤＯｆｓ度を２０ｐｐｍ以上非常に高くするこ
とは余り意味がないと考えられる。21 If oxygen is dissolved in water by air aeration using a normal air blower, DO111 will remain at 1 even after aeration overnight.
It was around 3 ppm, and the freshness recovery effect was on the same level as tap water. When a small amount of oxygen was added to make the Do concentration about 15 ppm, the effect was similar to that of the control group and the air aeration group (air aeration group). The effect was much higher than that of the control group and the air aeration group, and the color was very deep green, giving a sense of freshness.Moisture content was also higher than the former two.However, the DO concentration The higher the degree of DOofs, the better the effect was, and the quality of the champions was the same.It is considered that there is little point in making the DOofs much higher than 20 ppm.
４）ホウレンソウ、ミツバ及びセロリについても実験し
たが、王者の中ではセロリに一番効果があったように思
われた。今後色々の野菜について実験をする必要がある
。4) Experiments were also conducted on spinach, honeysuckle, and celery, but among the champions, celery seemed to have the most effect. I need to experiment with various vegetables in the future.
５）新鮮な野菜を使用し、同様な処理を行い、室内に一
日放置し、鮮度の変化を観察すると、対照区や空気ｌｌ
ｌダグループしおれてくるが、酸素曝気グループは濃い
緑が通常の緑色程度にうすれるが、しおれるようなこと
はなく、鮮度を充分に保っている。このことは、本方法
は鮮度回復法のみでなく鮮度保持法としても有効である
ことを示している。5) Using fresh vegetables, subjecting them to the same treatment, leaving them indoors for a day, and observing changes in freshness.
In the oxygen aeration group, the dark green color fades to a normal green color, but it does not wilt and maintains its freshness. This shows that this method is effective not only as a method for restoring freshness but also as a method for preserving freshness.
６）酸素ｍ気グループは対照区や空気曝気グループより
Ｄｏ１１度が二倍前後高く、鮮度保持効果が高かったが
、王者ともｇ！に収される酸素看は等しかった。Ｄｏ濃
度を２０ｐｐｍ以上に上昇しないと鮮度保持効果が出な
いのは非常に興味のあるところである。6) The Do11 degree of the oxygen m atmosphere group was about twice as high as that of the control group and the air aeration group, and the freshness retention effect was high, but the champion was also g! The oxygen intake was equal. It is very interesting that the freshness preservation effect does not occur unless the Do concentration is increased to 20 ppm or more.
（発明の効果）
上記からこの発明によれば、野菜を常に新鮮に市場に提
供し続けると共に廃棄品を出さない効果がある。(Effects of the Invention) As described above, according to the present invention, there is an effect of constantly providing fresh vegetables to the market and not producing waste products.
Claims (2)
を浸漬することにより鮮度を回復させることを特徴とす
る野菜の鮮度管理方法。(1) A method for managing the freshness of vegetables, which comprises restoring the freshness of vegetables by soaking them in water containing 20 ppm or more of dissolved oxygen.
浸漬することによりその鮮度を持続させることを特徴と
する野菜の鮮度管理方法。(2) A method for managing the freshness of vegetables, which comprises maintaining the freshness of normally fresh vegetables by immersing them in water containing 20 ppm or more of dissolved oxygen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62324309A JPH01165338A (en) | 1987-12-21 | 1987-12-21 | Method for managing freshness of vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62324309A JPH01165338A (en) | 1987-12-21 | 1987-12-21 | Method for managing freshness of vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01165338A true JPH01165338A (en) | 1989-06-29 |
Family
ID=18164363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62324309A Pending JPH01165338A (en) | 1987-12-21 | 1987-12-21 | Method for managing freshness of vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165338A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120276263A1 (en) * | 2011-04-26 | 2012-11-01 | Sheng-I Lu | Method of processing food from plants and processing apparatus thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52102135A (en) * | 1976-02-19 | 1977-08-26 | Niigata Prefecture | Freshness keeping method of cucumber |
-
1987
- 1987-12-21 JP JP62324309A patent/JPH01165338A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52102135A (en) * | 1976-02-19 | 1977-08-26 | Niigata Prefecture | Freshness keeping method of cucumber |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120276263A1 (en) * | 2011-04-26 | 2012-11-01 | Sheng-I Lu | Method of processing food from plants and processing apparatus thereof |
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