STORAGE OF VEGETABLE PERISHABLE FOOD AND STORAGE CONTAINER

PROBLEM TO BE SOLVED: To prevent partial withering, prolong the period for enabling the storage without deterioration and maintain merchandise value by storing a vegetable perishable food at a prescribed value of below of temperature without freezing in the coexistence of a film, etc., containing to...

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Bibliographische Detailangaben
1. Verfasser:	SUEYOSHI TORU
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE FISHING FOODS OR FOODSTUFFS FORESTRY HAY OR STRAW PRESSES HUMAN NECESSITIES HUNTING PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING OF HARVESTED PRODUCE THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To prevent partial withering, prolong the period for enabling the storage without deterioration and maintain merchandise value by storing a vegetable perishable food at a prescribed value of below of temperature without freezing in the coexistence of a film, etc., containing tourmaline particles. SOLUTION: A vegetable perishable food 4 such as a fruit, e.g. a grape is housed in the coexistence of a film, a cloth or a paper containing preferably 0.5-20 wt.% of tourmaline particles (having preferably 0.1-50 μm particle diameter) in a container 1 composed of a container body surrounded by a heat insulating material for housing the food 4 to be stored and a liquid tank housing a solid or a liquid having