JPH0928175A - How to prevent yellowing of broccoli - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently prevent yellowing of broccoli, readily keep quality without applying a safe and special packaging style and keep a commercial value by storing broccoli in an ethanol gas environment and suppressing additional ripening of broccoli. SOLUTION: For instance, broccoli is put in a commercial polyethylene bag (20cm×30cm), a mouth is heat-sealed and the inside of the bag is degassed, 500ml air is injected, several pinholes are pierced in the polyethylene bag, a filter paper is impregnated with ethanol and put in the bag, thus additional ripening of broccoli is suppressed and yellowing of broccoli is prevented.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing yellowing of flower buds which occurs during the transportation, storage or the like of broccoli after harvesting.

[0002]

BACKGROUND OF THE INVENTION Broccoli is an agricultural product with active breathing, ripens very quickly after harvesting, and the yellowing of flower buds begins.
Although ripening is caused by the plant hormone ethylene, broccoli produces a relatively large amount of ethylene due to active breathing, and its sensitivity to ethylene is extremely high. It is said that it matures quickly.

As a method for suppressing the yellowing of broccoli, conventionally, styrofoam or the like having a heat insulating effect is used as a packaging material, which is filled with ice to keep the temperature low and delay the ripening to prevent the yellowing. Methods have been taken to prevent yellowing by, for example, preventing ethylene from being produced by using an ethylene removing agent or the like, and delaying additional ripening.

[0004]

However, the use of a highly heat-insulating material as the packaging material results in a very high packaging material cost, and the heat-insulating material such as styrofoam is difficult to dispose of. There is also an extra cost. In addition, it has been pointed out that in the case of filling with ice, not only the packaging weight increases by that amount, but also broccoli is subjected to ice-melting water during transportation, which reduces the commercial value. Furthermore, the complexity of ice filling work has been pointed out.

On the other hand, when an ethylene scavenger is used, its components are chemical substances such as potassium bromate, potassium permanganate, etc. which are not edible. Therefore, when these chemical substances are directly contacted with broccoli, the human body The harmfulness to is a problem.

An object of the present invention is to suppress ripening of broccoli and prevent yellowing of flower buds simply and safely without taking a special packaging form.

[0007]

The present inventor has focused on ethanol which is sometimes used for limited agricultural products such as strawberries and persimmons for the purpose of disinfection and deastringency. Ethanol has been rarely used for agricultural products, because when it is contacted with a general agricultural product, the solution causes discoloration and other problems. However, among the agricultural products, for broccoli, it was found that ethanol can suppress the ripening of broccoli if it is placed in a certain environment while avoiding its direct contact,
The present invention has been completed. That is, the present invention is a method for preventing yellowing of flower buds of broccoli, which is characterized in that broccoli is placed in a steam environment of ethanol to suppress ripening of broccoli.

The ethanol vapor environment applied to the present invention is not specially created. For example, broccoli may be packaged with a plastic film, and ethanol contained in a container may be placed in the package. It can be produced by, for example, injecting ethanol vapor generated by the above method into the package.

[0009]

EXAMPLES Examples of the present invention will be described below, but the present invention is not limited thereto. [Example 1] Prevention of yellowing of broccoli (1) Five commercially available broccoli (average weight: 200 g) 1
Divide each into 5 samples and put on a commercially available polyethylene bag (20 cm
(30 cm), heat-seal and seal the mouth,
After degassing the air in the bag, 500 ml of air was injected to adjust the headspace to 500 ml in all the zones. In each test section after No. 2, the filter paper impregnated with ethanol shown in Table 1 was put in a bag. The broccoli treated in this way was stored at 20 ° C., and the degree of yellowing of the flower buds was observed daily. The observation results are shown in Table 1. As the evaluation stage in the table, -is no change in color tone, ± is a very slight change in color tone, + is partially observed in color tone, and ++ is observed in overall color tone, And

[Example 2] Prevention of yellowing of broccoli (2) Since broccoli has a large breathing volume, it is said that use of a packaging material having a low breathability may cause respiratory disorder. Since a perforated plastic film may be used as the packaging material, the test was performed with a breathable packaging material. Divide 5 pieces of commercially available broccoli (average weight 200 g) into 5 samples, 1 piece for each section, put in a commercially available polyethylene bag (20 cm x 30 cm), heat-seal and seal the mouth, and then deaerate the air in the bag. From 50
Inject 0 ml of air to get 5 headspaces in all areas
It was adjusted to be 00 ml. In a polyethylene bag,
To prevent broccoli from breathing problems,
Eight pinholes were formed in each section. In each of the test sections after No. 2, the filter paper impregnated with ethanol shown in Table 2 was put in a bag. The broccoli treated in this way was stored at 20 ° C., and the degree of yellowing of the flower buds was observed daily. Table 2 shows the observation results. The evaluation stages in the table are in accordance with Example 1.

[Example 3] Prevention of yellowing of broccoli (3) 4 commercial broccoli (average weight 200 g) 1
Divide each into 4 samples and put on a commercially available polyethylene bag (20 cm
(30 cm), heat-seal and seal the mouth,
After degassing the air in the bag, 500 ml of air was injected to adjust the headspace to 500 ml in all the zones. In order to prevent broccoli from causing respiratory disorders, eight polyethylene pinholes were formed in each section of the polyethylene bag. As shown in Table 3, No. 2 and
No. 3 test group was a filter paper impregnated with ethanol, and No. 4 test group was an ethylene remover 1 as a comparative example.
0 g in a bag was used. The broccoli treated in this way was stored at 20 ° C., and the degree of yellowing of the flower buds was observed daily. Table 3 shows the observation results. The evaluation stages in the table are in accordance with Example 1.

[0012]

As described above, by placing broccoli in a steam environment of ethanol, it was possible to effectively prevent yellowing of the florets of broccoli.

[0013]

[Table 1] Prevention of yellowing of broccoli (1) A: Filter paper impregnated with 0.2 g of ethanol. B: Filter paper impregnated with 0.5 g of the same. C: Filter paper impregnated with 1.0 g of the same. D: Filter paper impregnated with 2.0 g of the same.

[0014]

[Table 2] Change in yellowing of broccoli (2) A: Filter paper impregnated with 0.2 g of ethanol. B: Filter paper impregnated with 0.5 g of the same. C: Filter paper impregnated with 1.0 g of the same. D: Filter paper impregnated with 2.0 g of the same.

[0015]

[Table 3] Change in yellowing of broccoli (3) A: Filter paper impregnated with 0.5 g of ethanol. B: Filter paper impregnated with 1.0 g of the same. C: For 1 kg of ethylene remover (potassium bromate preparation, commercial product).

Claims (1)

[Claims] 1. A method of preventing yellowing of broccoli, which comprises placing broccoli in an ethanol vapor environment to suppress ripening of broccoli.