GRAPE AROMA HOLDING METHOD AND METHOD FOR SUPPRESSING REDUCTION OF AROMA COMPONENT IN GRAPE

摘要

PROBLEM TO BE SOLVED: To provide a technique for preservation of a grape which can hold grape peculiar aroma.;SOLUTION: A method for holding aroma of a grape by hermetically sealing a packaging bag comprising a synthetic resin film after the grape is accommodated in the packaging bag, in which an oxygen permeation amount of the synthetic resin film per 100 g of grapes at 23°C and 50%RH is not less than 2 cc/100 g m² day atm and not more than 200 cc/100 g m² day atm.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT