JPH0812502A - Treating liquid for keeping freshness of vegetable, fruit and cut flower - Google Patents
Treating liquid for keeping freshness of vegetable, fruit and cut flowerInfo
- Publication number
- JPH0812502A JPH0812502A JP14456294A JP14456294A JPH0812502A JP H0812502 A JPH0812502 A JP H0812502A JP 14456294 A JP14456294 A JP 14456294A JP 14456294 A JP14456294 A JP 14456294A JP H0812502 A JPH0812502 A JP H0812502A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- freshness
- fruits
- vegetables
- treating liquid
- 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.)
- Withdrawn
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 title abstract 3
- 235000013311 vegetables Nutrition 0.000 title abstract 3
- 150000007524 organic acids Chemical class 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- -1 isothiocyanic acid ester Chemical class 0.000 claims abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 10
- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 12
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 abstract description 6
- 235000005985 organic acids Nutrition 0.000 abstract description 6
- 239000007864 aqueous solution Substances 0.000 abstract description 5
- 238000002845 discoloration Methods 0.000 abstract description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 4
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011975 tartaric acid Substances 0.000 abstract description 4
- 235000002906 tartaric acid Nutrition 0.000 abstract description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 abstract description 3
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 abstract description 2
- 229960004705 kojic acid Drugs 0.000 abstract description 2
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 5
- 150000002540 isothiocyanates Chemical class 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000003292 glue Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Chemical class 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229920001282 polysaccharide Chemical class 0.000 description 1
- 239000005017 polysaccharide Chemical class 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はイソチオシアン酸エステ
ルと１種以上の炭素数４〜６の有機酸と及びまたは保水
剤の混合溶液よりなる青果物・切花の鮮度保持用処理液
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a treatment liquid for keeping freshness of fruits and vegetables and cut flowers, which comprises a mixed solution of isothiocyanate, one or more organic acids having 4 to 6 carbon atoms and / or a water retention agent.
【０００２】[0002]
【従来の技術】青果物の鮮度を保持或いはかびの発生を
防止することを目的として種々の方法が検討されてい
る。例えば、特開平２−３０３４６９号公報にはわさび
又はからしの加工品を保存物と共在させる方法が、特開
昭５８−５１８４２号公報には青果物の根部や支枝部に
リンゴ酸、酒石酸、クエン酸などの有機酸に増容剤を入
れた主体成分に酸化物、過酸化物、多糖類、糊、金属
塩、ホルムアルデヒド、ウルトラピン等を混合した粉末
や水溶液、グライコール液、アルコール液を微量塗布せ
しめて包装せしめることを特徴とする青果物の鮮度保持
方法が、特開昭６４−３４２４１号公報には５−ハイド
ロオキシ−２−ハイドロオキシメチル−γ−ピロンを用
いることを特徴とする青果物・切花の鮮度保持方法が各
々開示されている。2. Description of the Related Art Various methods have been studied for the purpose of maintaining the freshness of fruits and vegetables and preventing the formation of mold. For example, Japanese Unexamined Patent Publication (Kokai) No. 2-303469 discloses a method of coexisting a processed product of wasabi or mustard with a preserved product, and Japanese Unexamined Patent Publication (Kokai) No. 58-51842 discloses malic acid and tartaric acid in the roots and branches of fruits and vegetables. , Powders and aqueous solutions in which oxides, peroxides, polysaccharides, glues, metal salts, formaldehyde, ultrapin, etc. are mixed with the main components of organic acids such as citric acid, etc., Glycol liquid, alcohol liquid A method for maintaining freshness of fruits and vegetables, which is characterized by applying a small amount of the product and packaging the product, is disclosed in JP-A-64-34241 using 5-hydroxy-2-hydroxymethyl-γ-pyrone. Each method of maintaining the freshness of fruits and vegetables is disclosed.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、上記従
来の方法では切断面における変色を主体とする鮮度保持
に難点があった。本発明の目的は切断面における変色を
主体とする鮮度保持を改善することにある。However, the above-mentioned conventional methods have a difficulty in maintaining freshness mainly due to discoloration on the cut surface. An object of the present invention is to improve freshness retention, which is mainly caused by discoloration on the cut surface.
【０００４】[0004]
【課題を解決するための手段】本発明者らは上記問題点
を克服するため鋭意検討を行った結果、特定の組成物を
用いることにより目的を達成できることを見出し本発明
を完成した。すなわち本発明はイソチオシアン酸エステ
ルと１種以上の炭素数２〜１０の有機酸及び／または保
水剤の混合溶液よりなる青果物・切花の鮮度保持用処理
液である。Means for Solving the Problems As a result of intensive studies for overcoming the above problems, the present inventors have found that the object can be achieved by using a specific composition, and completed the present invention. That is, the present invention is a treatment liquid for keeping the freshness of fruits and vegetables and cut flowers, which comprises a mixed solution of an isothiocyanate ester and one or more kinds of organic acids having 2 to 10 carbon atoms and / or a water retention agent.
【０００５】本発明に使用されるイソチオシアン酸エス
テルの実用例としてはカラシ、ワサビなどの抽出物を原
料としたものがある。本発明においては上記イソチオシ
アン酸エステルに１種以上の有機酸及び／または保水剤
を混合することが肝要である。イソチオシアン酸エステ
ルのみでは変色面において十分な鮮度保持効果が出せな
い。本発明において鮮度保持効果が生ずる理由は定かで
はないが、イソチオシアン酸エステルの殺菌効果と有機
酸による褐変酵素の増殖抑制の相乗効果によるものと推
定される。本発明に使用される有機酸としては食品衛生
上の観点から食品添加物の中から選ばれるのが望ましく
例えばアジピン酸、クエン酸、コハク酸、グルコン酸、
酒石酸、乳酸、酢酸、フマール酸、リンゴ酸、コウジ酸
などがある。切断面の変色防止の点からは炭素数４〜６
のものが好ましく、特に酒石酸、麹酸、クエン酸が好ま
しい。Practical examples of the isothiocyanic acid ester used in the present invention include those made from extracts of mustard, horseradish and the like. In the present invention, it is essential to mix one or more organic acids and / or water retention agents with the above isothiocyanate. The isothiocyanate alone cannot provide a sufficient freshness-retaining effect on the discolored surface. The reason why the freshness-retaining effect is produced in the present invention is not clear, but it is presumed that it is due to the synergistic effect of the bactericidal effect of isothiocyanate and the growth inhibition of browning enzyme by the organic acid. The organic acid used in the present invention is preferably selected from food additives from the viewpoint of food hygiene, for example, adipic acid, citric acid, succinic acid, gluconic acid,
Examples include tartaric acid, lactic acid, acetic acid, fumaric acid, malic acid and kojic acid. 4 to 6 carbon atoms from the viewpoint of preventing discoloration of the cut surface
Those of tartaric acid, koji acid and citric acid are particularly preferable.
【０００６】本発明で使用される保水剤としては例えば
塩化カルシウム、塩化マグネシウムなどの吸湿性のある
塩、デキストリンなどがある。特に保水性の点で塩化マ
グネシウムが好ましい。本発明で使用される混合溶液と
しては水溶液、アルコール溶液などがあり、安全性と経
済性の点から水溶液が好ましい。Examples of the water retention agent used in the present invention include hygroscopic salts such as calcium chloride and magnesium chloride, and dextrin. Magnesium chloride is particularly preferable in terms of water retention. The mixed solution used in the present invention includes an aqueous solution and an alcohol solution, and the aqueous solution is preferable from the viewpoint of safety and economy.
【０００７】本発明の処理液においてイソチオシアン酸
エステルの濃度としては０．０１〜５％が適当であり、
望ましくは０．５〜２％が良い。０．０１％未満になる
と効果に乏しく５％を超えると刺激臭が強く実用的でな
い。有機酸の濃度としては０．１〜５％が適当であり、
望ましくは０．５〜２％が良い。有機酸の濃度が０．１
％未満になると効果に乏しく、５％を超えると青果物・
切花がおかされることがあり鮮度保持を損なう。The concentration of isothiocyanate in the treatment liquid of the present invention is preferably 0.01 to 5%,
Desirably, 0.5 to 2% is good. If it is less than 0.01%, the effect is poor, and if it exceeds 5%, it has a strong pungent odor and is not practical. 0.1-5% is suitable as the concentration of the organic acid,
Desirably, 0.5 to 2% is good. Organic acid concentration is 0.1
If less than 5%, the effect is poor, and if more than 5%, fruits and vegetables
Cut flowers may be damaged, which impairs freshness retention.
【０００８】本発明の処理液を用いて青果物・切花の表
面処理方法としては塗布、ふん霧、浸漬などがある。The surface treatment method of fruits and vegetables and cut flowers using the treatment liquid of the present invention includes application, fog and dipping.
【０００９】[0009]
【００１０】[0010]
【実施例１〜２および比較例１〜７】表１に示す各実施
例、比較例に示す濃度の水溶液をレタスの切口に塗布
し、ポリスチレンフィルム（旭化成工業株式会社製の旭
化成ＯＰＳ＜登録商標＞フィルム）で包装し２５℃、７
０％ＲＨに放置してレタスの切口の鮮度の経時変化を評
価した。結果を表１に示す。Examples 1 and 2 and Comparative Examples 1 to 7 An aqueous solution having the concentration shown in each Example and Comparative Example shown in Table 1 was applied to a cut of lettuce, and a polystyrene film (Asahi Kasei OPS manufactured by Asahi Kasei Kogyo Co., Ltd. > Film) and wrap it at 25 ℃, 7
It was allowed to stand at 0% RH and the change in freshness of lettuce cuts with time was evaluated. The results are shown in Table 1.
【００１１】なお、表１中の評価は各々１０個のサンプ
ルについて下記基準で行ったものの平均値である。 （評価基準） ５：包装時と変わらず ４：包装時とほとんど変わらず ３：変化があるものの、市場性充分有り ２：市場性の限界ぎりぎり １：市場性喪失The evaluations in Table 1 are average values of 10 samples, which were evaluated according to the following criteria. (Evaluation Criteria) 5: No change from the time of packaging 4: Almost no change from the time of packaging 3: Even though there are changes, there is sufficient marketability 2: Marketability is at the limit, 1: Marketability is lost
【００１２】[0012]
【表１】 [Table 1]
【００１３】[0013]
【発明の効果】本発明の処理液は切花・青果物の切断面
における変色を主体とする鮮度保持を著しく向上させる
という効果を有する。The treatment liquid of the present invention has the effect of remarkably improving the freshness retention mainly due to the discoloration on the cut surface of cut flowers and fruits and vegetables.
Claims (1)
炭素数２〜１０の有機酸及び／または保水剤の混合溶液
よりなる青果物・切花の鮮度保持用処理液。1. A treatment liquid for keeping the freshness of fruits and vegetables and cut flowers, which comprises a mixed solution of an isothiocyanate ester and one or more kinds of organic acid having 2 to 10 carbon atoms and / or a water retention agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14456294A JPH0812502A (en) | 1994-06-27 | 1994-06-27 | Treating liquid for keeping freshness of vegetable, fruit and cut flower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14456294A JPH0812502A (en) | 1994-06-27 | 1994-06-27 | Treating liquid for keeping freshness of vegetable, fruit and cut flower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0812502A true JPH0812502A (en) | 1996-01-16 |
Family
ID=15365141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14456294A Withdrawn JPH0812502A (en) | 1994-06-27 | 1994-06-27 | Treating liquid for keeping freshness of vegetable, fruit and cut flower |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0812502A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299210A (en) * | 2000-04-26 | 2001-10-30 | Shikoku Instrumentation Co Ltd | Solution for preventing browning of cut lettuce and method for preventing browning |
-
1994
- 1994-06-27 JP JP14456294A patent/JPH0812502A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299210A (en) * | 2000-04-26 | 2001-10-30 | Shikoku Instrumentation Co Ltd | Solution for preventing browning of cut lettuce and method for preventing browning |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Withdrawal of application because of no request for examination |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 20010904 |