JPH03200583A - Method for preserving vegetable - Google Patents

Abstract

PURPOSE:To preserve vegetables for a long period of time without causing damage thereto by setting a member impregnated with preservation liquid for preserving vegetables in a fresh state in the recess of a vegetable preserving container and placing vegetables in the main body of the container in such a manner that the roots of vegetables are inserted into the recess so as to be brought into contact with the member. CONSTITUTION:Spongy members 15 impregnated with preservation liquid for preserving vegetables A in a fresh state are set in recesses 14 of a main body 10 of a container. The vegetables A with their roots (a), such as lettuce, cabbage, etc., are put into a receiving body 11, while being held on a support 13, whereby the roots of vegetables A are brought into contact with the members 15 set in the recesses 14, so that the roots absorb the preservation liquid from the members 15. Thereafter, a covering body 20 is turned to engage protrusions 22a with recesses 12a to close the container so that the vegetables therein are immovably stored. In this manner, the vegetables A are stored in the main body 10 and covering body 20 of container, with their roots (a) being in contact with the liquid, so that the liquid is sucked up through the roots and the vegetables are maintained in a fresh state by the action of the liquid and water which dilutes the liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for preserving vegetables such as lettuce and cabbage in a fresh state so that they can be transported.

<Conventional technology> Vegetables such as lettuce and cabbage are usually stored in cardboard boxes for transportation, preservation, etc., and are wrapped one by one in cling film, etc. when sold at stores. ing.

In the case of lettuce in particular, the leaves are soft and easily damaged, so care must be taken when handling them during iW R1 storage.

<Problem to be solved by the invention> However, as mentioned above, when vegetables are transported, stored, etc. stored in a cardboard box, it is inevitable that the vegetables will be damaged, especially when they are stored in the bottom part of the cardboard box. Vegetables were easily damaged and began to rot in the damaged areas, resulting in a decrease in the level of snoring.

The present invention has been made in order to solve the above-mentioned problems of the prior art, and its purpose is to provide a vegetable preservation method that can preserve vegetables fresh for a long period of time without causing damage. That's true.

<Means for Solving the Problems> In order to achieve the above object, the present invention provides a support section at the bottom of the container body to support the vegetables so that they do not come into contact with the bottom, and a recess is provided in the support section. A member impregnated with a preservation solution for preserving fresh vegetables is set in the recess of the constructed vegetable storage container, and the base of the vegetable is inserted into the recess and placed in contact with the member. It is characterized by storing vegetables inside the main body.

Effect> According to the above means, the vegetables are protected from external impact by the container body, and are supported in a floating state from the bottom inside the container body by the support base, while the vegetables are Save in ζY II! It is absorbed from the roots of F.

For this reason, there is no risk of scratches (-J) in the middle tube, and it is not affected by moisture accumulated at the bottom of the container body. Tamotsu/7. Precepts prevent discoloration of vegetables.

<Example> A preferred embodiment of the present invention will now be described. First, a vegetable container 7 used in the preservation method of the present invention will be described with reference to FIGS. 1 to 3.

Here, FIG. 1 is a perspective view of the lid in the r:IILJ state, FIG. 2 is a perspective view of the lid with the lid closed, and FIG. 3 is a sectional view of the lid with the lid closed.

In the figure, reference numeral 1O denotes a container body, and 20 denotes a lid that can be opened and closed with respect to the container body 10. The lid 20 has approximately the same shape and size as the container body IO. The container body 10 and the lid 20 are integrally formed of transparent thermoplastic synthetic resin.

1r1 The container body IO has a cylindrical storage section 11 with a bottom.
A collar portion 12 is provided on the edge of the opening L1. At the center of the bottom of the storage section 11, a support section 13 for supporting the stored vegetable holes in a floating state so as not to come into contact with the bottom surface of the container body 10 is provided. A recess 14 is provided on the upper surface of the portion 13. This recess 1
4 is almost shaped like a hexagonal bow, and the stored vegetables A
Along with storing the root a part of! A sponge-like member 15 impregnated with a preservation solution for preserving Tuna A freshly
(See Figure 3).

Furthermore, a plurality of ribs 16 are formed on the inner wall surface of the storage portion 11 of the container body 10 at appropriate intervals in the circumferential direction and extend in a direction perpendicular to the circumferential direction. This rib 16 is the storage part 11
It is provided by molding the peripheral wall of the vegetable hole into a mountain-shaped cross section, and supports the stored vegetable hole so that it does not move within the storage part +1, and also prevents the vegetable hole from being easily crushed by external pressure, so that the white body of the storage part 11 is not easily crushed. I'm starting to do hiIUl.

Further, the lid 20 is formed by providing a flange 22 on the opening edge of a cylindrical storage section 21 with a bottom, similar to the container body 10, and the surrounding wall of the storage section 2I is provided with a flange section 22 for storing vegetables stored in the same manner. Ribs 23 are formed to support A from moving within the storage section 21 and to reinforce the storage section 21 itself so that it will not be easily crushed by external pressure. Also, the lid body 2
One side edge of the flange 22 of the container body 10 is connected to an example edge of the flange 12 of the container body 10 via a hinge 24.

A locking portion 22a is provided on the other side edge of the flange portion 22 of the lid body 20, and a locking portion 22a is provided on the other side edge of the flange portion 12 of the container body 10.
An L recess 12a is provided, and the locking 1r11 portion 22
The closed state of the fluid 20 is maintained by locking the locking recess 12a with the locking recess 12a.

Next, an embodiment of the vegetable preservation method of the present invention will be described.

First, in the four parts 14 of the container body 10, there is a sponge-like member 15 impregnated with a protective agent for preserving vegetables A fresh.
Set.

Here, as a preservation solution for preserving vegetable A at tJr%'#, for example, Ascophyllum nodosum (8sco
There is a seaweed extract (trade name: Maxicrop) that is produced by hydrolyzing seaweeds such as phyllum nodosui (phyllum nodosui) and seaweeds (phyllum nodosui) with an alkaline solution.

This seaweed extract is used as a fertilizer supplement, and the highly pure seaweed extract contains nitrogen and
Contains phosphoric acid, potassium and other 'dlT'ft ingredients, plant growth stimulants, etc.

Seaweed extract is used after being diluted with water. For example, when used for lettuce, 1.2 parts of water per 3 parts of seaweed extract.
L 1.22 water per 6 d of seaweed extract, seaweed extract? fl'
Use by diluting 3 ml fi to 1.21 parts water.

Note that a wetting agent may be added to the seaweed extract.

Next, place the harvested vegetables such as lettuce and cabbage on the support base 13 with the roots a still attached! ! Storage section 1
Store in 1.

At this time, 4Ha of vegetables A is accommodated in the recess 13 and comes into contact with the member 15, and absorbs the preservation liquid from the member 15.

After that, close the lid 20 and lock the locking protrusion 22a to the front gate 1.
When the lid 20 is closed according to step 2a, the vegetables inside are stored without being moved.

in this way! f'Eff With the roots of A and part j in contact with the tf solution, add the vegetables to the container body 10. When stored in a Zf suspension, the preservation solution will be absorbed from the root part.
Vegetable A is maintained in a fresh state for a long period of time by the action of the preservation solution and the water that dilutes the preservation solution.

In addition, since the storage solution soaks into the sponge-like member 15, the storage solution will not spill and flow out even if the container is damaged during transportation or the like. 15 and the concave part 1 of the container body 10.
3, and since the recess 13 is closed by the vegetables, there is no risk that the preservation solution will misfire and run out even if used for a long period of time.

In addition, vegetables A are protected by the container body IO and the lid 20,
There is no risk of damage.

In addition, since the vegetables A are stored in the container body 10 in a manner that they do not move while floating from the bottom, even if water accumulates at the bottom of the storage section 11 due to a change in air 11u, etc., the accumulated water will not move. There is no risk that some of the vegetables will get soaked and spoil.

Furthermore, the vegetables A inside are supported by the ribs 16.23 and do not move within the container body 10 and the lid 20 and collide with the surrounding wall, so that they will not be damaged even if subjected to vibrations, shocks, etc. during transportation. There is no risk of it sticking.

Therefore, expensive vegetables can be kept fresh without any damage from the time they are harvested until they are sold at stores.

<Effects of the Invention> As explained above, according to the vegetable preservation method of the present invention,
A preservation solution for preserving fresh vegetables in the recess of a vegetable storage container, which is constructed by providing a support section at the bottom of the container body to support the vegetables so that they do not come into contact with the bottom, and a recess in the support section. Since the vegetable is stored inside the container body with the material impregnated with the liquid and the vegetable part impregnated into the recess and in contact with the material, the vegetables can be kept fresh for a long time without being damaged. It can be saved in .

[Brief explanation of drawings]

Figures 1 to 3 show the vegetable storage container used in the present invention, where Figure 1 is a perspective view with the lid open, Figure 2 is a perspective view with the lid closed, and Figure 2 is a perspective view with the lid closed. FIG. 3 is a sectional view with the lid closed. 1O is the main body of the container, 11 is the storage part, 12 is the flange part, 13 is the support white part, 14 is the recessed part, 15 is the member impregnated with the preservation solution, 16 c +) f, 20L; tll, 21 c storage part,
22 Har: r part, 23 is a rib.

Claims (1)

[Claims] A preservation solution for preserving fresh vegetables in the recess of a vegetable storage container, which is constructed by providing a support section at the bottom of the container body to support the vegetables so that they do not come into contact with the bottom, and a recess in the support section. A method for preserving vegetables, which comprises: setting a member impregnated with a vegetable, and storing the vegetables in a container body with the roots of the vegetables inserted into the recess and in contact with the member.