Changes in Temperature and Relative Humidity, and the Freshness-keeping Effects of a Low-temperature Keeping System for Fruits and Vegetables using Refrigerant Plates

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  • GENKAWA Takuma
    Faculty of Life and Environmental Sciences, University of Tsukuba Present affiliation: Food Research Institute, NARO
  • Pankaj kumar GARG
    Innovation Thru Energy Co. Ltd.
  • Tofael AHAMED
    Faculty of Life and Environmental Sciences, University of Tsukuba
  • NOGUCHI Ryozo
    Faculty of Life and Environmental Sciences, University of Tsukuba

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Other Title
  • 蓄冷材を用いた青果物の保冷における温湿度変化と鮮度保持効果
  • チクレイザイ オ モチイタ セイカブツ ノ ホレイ ニ オケル オン シツド ヘンカ ト センド ホジ コウカ

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The performance of a low-temperature keeping system for fruits and vegetables was investigated using a refrigerant plate, the melting point of which is configurable within the chilled range. Young leaves of Japanese mustard spinach and the fruits of strawberry were sealed in a film bag and stored in an insulating container with refrigerant plates for a few days, and the temperature, relative humidity (RH), and qualities before and after storage were measured. The results indicated that the interior of the insulating container was maintained at a low temperature and a high RH for a few days, and that the fluctuations in temperature and RH were smaller than those obtained by mechanical refrigeration with an on-off control and defrosting. Moreover, there was no difference in qualities before and after storage. From these results, it was shown that the low-temperature keeping system using the refrigerant plates is a powerful tool for filling gaps in the cold chain logistics of exporting Japanese fruits and vegetables.

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