PACKING MATERIAL FOR RETAINING FRESHNESS OF VEGETABLE AND FRUIT AND METHOD FOR RETAINING FRESHNESS OF VEGETABLE AND FRUIT WITH THE SAME

摘要

PURPOSE: To provide the packing material for preserving the freshness of vegetables and fruits, capable of retaining the freshness of the vegetables and fruits for long periods without lowering oxygen permeability even when water drops are adhered to the inner surface of the packing material, by forming penetrated holes, etc., from the outer layer side of a film so that the oxygen permeability of the packing material is in a specific range. ;CONSTITUTION: This packing material for retaining the freshness of vegetables and fruits is produced by forming penetrated holes and non-penetrated holes or only the non-penetrated holes in a multi-layered film having a thermally fusing resin layer as at least the innermost layer from the outside layer side of the film so that the oxygen permeability of the packing material in which numerous fine penetrated holes and numerous non-penetrated holes each having a hole diameter of several μm to 100μm or only the non-penetrated holes are formed and which is used for retaining the freshness of the vegetables and the fruits is in a number value range of 1 to 1.1 times that of an oxygen permeability set by the equation (the oxygen permeability of the packing material: cm³/m².day.atm; the respiration volume of the vegetables and the fruits: cm³/kg.day; the weight of the vegetables or the fruits: kg; the surface area of the packing material: m²; the inner equilibrium oxygen fraction pressure of the packing material: atm). The oxygen permeability of the packing material is preferably ≤50000cm³/ m₂.day.atom, and the vegetables and the fruits are preferably packed with the packing material.;COPYRIGHT: (C)1995,JPO