Studies on the Methods to Maintain the Freshness of Horticultural Commodities under the Dynamic Change of Environment

本研究的目的是通过不同学术领域的研究人员对园艺商品在采后加工环境动态变化下的反应进行讨论，以系统化园艺商品保鲜的技术方法。Naitou和Nakajilma对甜玉米和香菇(香菇)的真空冷却进行了研究。研究表明，冷藏室在冲洗点后应尽量保持较低的温度，以使比表面积大的蔬菜在真空冷却下快速冷却。高尾进行了柑橘类水果的亚压储藏，如寿司、卡博苏、酸枣。与常规贮藏相比，周期性变压贮藏对果皮的保鲜效果显著。高尾还开发了一种硬度计，通过对物体施加弹性变形来测量其硬度。农产品的硬度是由HIT COUNTER测试仪无损测量的。Seo对猕猴桃的贮藏和成熟进行了研究。贮藏时间越长，猕猴桃越软，硬度变化越大。猕猴桃硬度与贮藏期间猕猴桃呼吸释放的总二氧化碳有很强的相关性。因此，可以通过了解猕猴桃在贮藏和成熟过程中排出的总二氧化碳含量来预测猕猴桃的成熟度。Morishima报道了几种水果的热水处理，Nishiyama研究了利用气体分离膜进行简单的气调贮藏。Yamaki和Sakiyama报道了柑橘类水果的新鲜度和酸度。山下研究了市场病害和园艺商品的储藏品质。

The objective of this study was to systematize technical methods for the preservation of freshness of horticultural commodities through discussions of researchers in different academic fields about the response of horticultural commodities under the dynamic change in the environment of postharvest processing.Naitou and Nakajilma studied on vacuum cooling of sweet corn and shiitake(mashroom). The study showed that the temperature of a cold trap right after the flushing point should be kept as low as possible so that vegetables with a large specific surface area cool down fast in vacuum cooling.Takao conducted the subatmospheric pressure storage of citrus fruits such as sudachi,kabosu, yuzu. This storage with periodically changing pressure showed an effect on keeping greeness of the skin of fruits as compared with conventional storages. Takao also developed a hardness tester which applied elastic deformation to an object to measure its hardness. Hardness of agricultural commodity is nondestructiverly measured by the tester named HIT COUNTER.Seo worked on storage and ripening of kiwi. Kiwi became softer and the variance of hardness became larger in longer storage. Hardness of kiwi had a strong correlation to the total CO_2 emanated through respiration by kiwi during storage. Therefore it could be possible to predate maturity of kiwi by knowing the total CO_2 rejected by kiwi during storage and ripening.Morishima reported on hot water treatment of several kinds of fruit and Nishiyama studied on simple CA storage using a gas separation membrane. Yamaki and Sakiyama reported on freshness and acid of citrus fruits. Yamashita studied on market diseases and qualities of horticultural commodities in storage.