PURPOSE:To accomplish effective suppression of the discoloration or putrefaction of chinese yam during its storage by vacuum packaging chinese yam using a carbon dioxide-absorptive film to enable vacuum packaging causing no looseness of the resultant package for a long period. CONSTITUTION:The objective freshness preservation can be accomplished by vacuum packaging chinese yam using a carbon dioxide-absorptive film. The film to be used can be prepared e.g. by incorporating a film-forming material with a carbon dioxide absorber. In this case, it is recommended that the film surface incorporated with the carbon dioxide absorber be avoided from coming into contact with the chinese yam; therefore, it is preferable that the chinese yam be packaged using a film made up of at least two layers, a carbon dioxide absorber-dispersed one and a carbon dioxide absorber-free one, so as not to come into direct contact of the former layer with the yam.
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