MA包装は，青果物の呼吸と袋のガス透過のバランスにより，袋内のガス濃度を調整して鮮度を保持する方法である．簡易なMA包装手法として，青果物をフイルムで機械包装する際に溶着する部分に一定間隔でシールしない部分を残し，その結果生じる微細な空隙でガス透過性を調節する「パーシャルシール包装」が開発された．ニラを包装した結果，葉の黄化や腐敗の発生が著しく抑制され，クロロフィル,糖および還元型アスコルビン酸含量が高く保持された．さらに，夏季の輸送試験において高い鮮度保持効果が確認された．%MAP (Modified Atmosphere Packaging) is a method that keeps fruit and vegetables freshness through the adjustment of gas concentration in bags by maintaining an adequate balance between their respiration and the gas permeability of the bags. The bags 'Partial seal packaging' are sealed partially with fused part and non-fused part by sealing roller. Chinese chives were packaged by partial seal packaging. The concentration of oxygen and carbon dioxide in the bag after storage under 20℃ for 5 days was about 5 and 11%, respectively. Sugar and ascorbic acid contents of Chinese chives retained high, and the occurrence of yellow leaves and decayed leaves were markedly suppressed in this condition. The freshness retained when the partial seal packaging were used during summer distribution test.
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