Method for evaluating packaging container for retaining freshness of green fruit, packaging body for retaining freshness of green fruit, and its manufacturing method
Problem to be solved: to provide an evaluation method of a packaging container for keeping freshness of vegetables and vegetables in order to discriminate a packaging container capable of effectively suppressing the growth of bacteria such as E. coli.Evaluation method of packaging containers for keeping freshness of fruits and vegetablesThe process of inoculating a prescribed amount of A1 on green fruitThe green fruit 1 is contained in a packaging container containing carbon dioxide to seal the packaging containerStoring the packaging container at a predetermined storage temperature for a predetermined timeThe procedure for determining the number a of the bacteria on the green fruit 1 and determining that the ratio A2 / A1 is less than or equal to a predetermined value is determined as a good articleEvaluation method.No selection【課題】大腸菌をはじめとする雑菌の増殖を極めて効果的に抑制することができる包装容器を判別できる、青果物の鮮度保持用の包装容器の評価方法を提供する。【解決手段】青果物の鮮度保持用の包装容器 の評価方法であって、 青果物１上に、所定量Ａ１の菌を接種する工程、 該青果物１を炭酸ガスを含む包装容器に収納して、該包装容器を封止する工程、 該包装容器を所定の保管温度で所定時間保管する工程、及び 該包装容器から青果物１を取り出し、青果物１上の該菌の数Ａ２を測定し、比Ａ２／Ａ１が所定値以下であるものを良品と判定する工程、 を有する、評価方法。【選択図】 なし
