FRESHNESS RETENTION OF NABANA

摘要

PROBLEM TO BE SOLVED: To provide a method for retaining the freshness of NABANA (a kind of vegetables) through such techniques that an oxygen-carbon dioxide concentration atmosphere desirable for retaining the freshness of NABANA for a long time even after subjected to distribution activity at normal temperatures is formed so as to supply NABANA as a kind of commodity generating no offensive odor and causing no yellowing and withering, and the minimum amount of oxygen needed for NABANA viability is fed to keep the NABANA in a so-called hibernating state to suppress its nutrition decline and discoloration as adverse effects due to the state of high-level oxygen. SOLUTION: The freshness of NABANA is retained by such a method that NABANA is seal-packaged with a bag consisting of a film with oxygen and carbon dioxide permeabilities of 1,200-5,000cc/bag.day.atom per 100g NABANA, respectively, and when it is being in transportation at normal temperatures, the atmosphere in the bag is kept at 5-10%, 10-15%, and 19-22% in oxygen concentration, carbon dioxide concentration, and oxygen plus carbon dioxide concentration, respectively, and when it is being in preservation, the atmosphere in the bag is kept at 5-15%, 5-15%, and 19-22% in oxygen concentration, carbon dioxide concentration, and oxygen plug carbon dioxide concentration, respectively, at 5-18 deg.C.