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In order to compare the effects of several films on keeping freshness of vegetables and fruits under storage at various temperatures, several kinds of commodities were packaged with polyethylene bag (PE), stretch films (polyethylene stretch film (PES), polyvinyl chloride stretch film (PVCS), and polybutadiene stretch film (PBS)) and perforated polyethylene bag (PEpf). 1. The freshness of green asparagus, garland chrysanthemum and Japanese radish seedling was gene-rally kept for a longer period by packaging with PE compared with stretch films, while non-pacaged or PEpf materials deteriorated most rapidly by wilting. 2. Ripening after harvest (changes of peel color) of mume, tomato, and banana fruits packaged with stretch fiilms was faster than that of PE. PEpf lot was faster than any other lot. There was little difference in the effect among three kinds of stretch films. 3. Inside the package with stretch films, O2 concentration was higher and CO2 concentration was lower as compared with that inside the PE bag. 4. The weight loss of PE lot was was much less than that of PEpf and stretch films' Among stretch films lots, the weight loss of PVCS lot was greatest. 5. The loss of ascorbic acid content in green asparagus of PE lot was considerably less than of stretch film lots. There were little remarkable differences about the changes of ascorbic acid content among three stretch films lots. The titratable acidity of mume fruits packaged with various films showed little difference. 6. The symptoms of chilling injury on mume fruits stored at 6°C was 'browning' in PEpf lot and was 'pitting' in thrree stretch films. PE lot did not show chilling injury. All lots stored at 1°C exhibited chilling injury sa browning, and stretch films-packaging reduced the occurrence of the injury compared with both PE and PEpf pakaging.
日本食品保蔵科学会の論文

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