PACKAGING MATERIAL FOR PRESERVING FRESHNESS OF FRUIT AND VEGETABLE AND METHOD FOR PRESERVING FRESHNESS THEREOF

摘要

PURPOSE:To obtain the subject packaging material capable of favorably retaining the freshness of fruits and vegetables for a long period, with its oxygen permeability set within a specific range based on a specific oxygen permeability determined by measuring the oxygen concentration change in a package at a preservation temperature. CONSTITUTION:The oxygen concentration change in a sealed package with fruits and vegetables is measured at their preservation temperature ; the oxygen concentration when an oxygen consumption rate (aspiration level) (cm<3>/g.day) at any oxygen concentration decreases to 30-50% of that in the air is defined as equilibrium oxygen partial pressure (atm); as the oxygen consumption rate (aspiration level) a value corresponding to 30-50% of the oxygen consumption rate in the air is substituted into the formula: the oxygen permeability of the packaging material (cm<3>/m<2>.day.atm) = aspiration level of fruits and vegetables x weight of fruits and vegetables (g)/ [surface area of packaging material (m<2>).(0.21-equilibrium oxygen partial pressure)] to determine the oxygen permeability; a value <1.5 times this value is defined as the oxygen permeability of the packaging material.