PACKAGE OF VEGETABLES AND FRUITS

• Main Authors: NAKAYAMA TOKUO, TAWARA SHUJI, HIROTA KOJI
• Format: Patent
• Language: English; Japanese
• Published: 20.12.2018
• Subjects: ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; CONVEYING; FOODS OR FOODSTUFFS; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; PACKAGES; PACKAGING ELEMENTS; PACKING; PERFORMING OPERATIONS; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; STORING; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

To provide a package formed by storing vegetables and fruits including an edible mushroom in a package container and excellent in a freshness keeping function for the vegetables and fruits such as a function capable of suppressing odor of the edible mushroom in the package at extremely high level.SOLUTION: A package is formed by storing vegetables and fruits including an edible mushroom in a package container including a polymeric film. In the package, when stored under a frozen state at 5°C, internal carbon dioxide concentration is 3% or more and 10% or less during at least a part of a period from 2 days after sealing of the package to 15 days after sealing of the package, and internal oxygen concentration is 10% or more and 25% or less during at least a part of a period from 2 days after sealing of the package to 15 days after sealing of the package.SELECTED DRAWING: None 【課題】包装容器内に食用キノコを含む青果物を収納してなる包装体であって、当該包装体内の食用キノコの臭気を極めて高いレベルで抑制できるなど、該青果物の鮮度保持機能に優れた包装体を提供する。【解決手段】 高分子フィルムを含んでなる包装容器内に食用キノコを含む青果物を収納してなる包装体であって、５℃で冷蔵保管した場合に、包装体の封止後２日から包装体の封止後１５日までの少なくとも一部の期間で、内部二酸化炭素濃度が３％以上１０％以下であり、包装体の封止後２日から包装体の封止後１５日までの少なくとも一部の期間で、内部酸素濃度が１０％以上２５％以下である、包装体。【選択図】 なし