METHOD OF PRESERVING RAW PERSIMMON

• Main Authors: NAKAYAMA TOKUO, WACHI HIROKO, YE YUNG-AN
• Format: Patent
• Language: English; Japanese
• Published: 18.11.2021
• 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 method of preserving raw persimmon capable of suppressing a decrease in hardness of fruit pulp including peel near a stem end or an equator part of the raw persimmon and preserving the raw persimmon for a long period of time.SOLUTION: The method of preserving raw persimmon includes a first step of producing a package body by wrapping raw persimmon with a wrapping member having carbon dioxide permeability of 2,000 cm3/m2*day*atm to 60,000 cm3/m2*day*atm and oxygen permeability of 600 cm3/m2*day*atm to 15,000 cm3/m2*day*atm and a second step of storing the package body at an average temperature of -2°C to 20°C.SELECTED DRAWING: None 【課題】生柿のへた又は赤道部分の皮を含めた果肉の硬度が低下することを抑制し、長期間保存することができる生柿の保存方法を提供する。【解決手段】生柿を、二酸化炭素透過度が２，０００ｃｍ３／ｍ２・ｄａｙ・ａｔｍ〜６０，０００ｃｍ３／ｍ２・ｄａｙ・ａｔｍであり、酸素透過度が６００ｃｍ３／ｍ２・ｄａｙ・ａｔｍ〜１５，０００ｃｍ３／ｍ２・ｄａｙ・ａｔｍである包装部材で包装して包装体を製造する第一の工程と、前記包装体を平均温度−２℃〜２０℃にて保管する第二の工程と、を含む生柿の保存方法。【選択図】なし