JP2002153147A - Apparatus for preventing fruit cracking of cherry fruit and heating facility for cherry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To surely prevent the fruit cracking of a cherry fruit and enable excellent productivity. SOLUTION: This apparatus for preventing the fruit cracking of the cherry fruit is equipped with a temperature regulating means for measuring the temperature in a heating facility for the cherry and regulating the temperature in the heating facility for the cherry, a hygrometer for measuring the humidity in the greenhouse for the cherry and a controlling means for controlling the temperature regulating means on the basis of the humidity in the greenhouse for the cherry measured with the hygrometer. The temperature regulating means is capable of regulating the temperature in the heating facility for the cherry and thereby regulating the temperature and humidity in the heating facility for the cherry in the daytime within the range in which the moisture can be transpired from a tree including the cherry fruit and to a value for causing no dew condensation in the cherry fruit or below.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cracking prevention device disposed in a cherry heating facility and a cherry heating facility provided with the cracking prevention device.

[0002]

2. Description of the Related Art Cherry is known to tear under the influence of rainfall, and in order to avoid this, it is produced using a rain shelter. This rain protection facility is provided with a roof that covers the upper part of a tree containing cherry fruit, and prevents rainwater from adhering to the cherry fruit. According to this rain-repellent facility, it is possible to prevent the cherry fruit from absorbing rainwater adhering to the surface and to prevent ripening due to blisters. Therefore, this rain protection facility
The investment effect is large and widespread. However, this rain protection facility cannot perform forcing cultivation, and is not sufficient in terms of profitability.

[0003] In recent years, heating facilities for cultivating sweet cherries have begun to spread for the purpose of forcing cultivation of sweet cherries and improving the profitability. This heating facility is provided with a heating device for raising the temperature of a greenhouse that can be illuminated, an opening / closing device for a skylight and a side window, and a ventilation fan device, and drives these devices to adjust the growing temperature of cherry fruit. .

[0004] In this heating facility, the heating device mainly contributes to forcing cultivation of cherry fruit by being driven on a cool day. In addition, it is driven when the temperature in the greenhouse is adjusted by manually controlling the opening / closing device of the skylight and the side window and the ventilation fan device, or by controlling the temperature sensor for measuring the temperature in the greenhouse. For example, the temperature in the greenhouse is reduced by opening the skylight and side windows when the temperature is high in the daytime and driving the ventilation fan.

As described above, in the conventional cultivation of sweet cherry, forcing cultivation has been performed by controlling the temperature regulation in the greenhouse. However, in the conventional method, forcing cultivation is enabled by the temperature control as described above,
In some cases, bred cherry fruit often cracked. For this reason, in the conventional method, there was a problem that yield was poor and productivity was low due to cracks.

[0006]

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above-mentioned situation, and can surely prevent cracking of cherry fruit, thereby enabling excellent productivity. It is an object of the present invention to provide a cracking prevention device and a heating facility for cherry.

[0007]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have conducted intensive studies. As a result, the cause of cracking of sweet cherry in the heating facility was investigated, and the temperature of the cherry was continuously low during the frequent period of fruit cracking. It has been clarified that in a high humidity state, transpiration of water from a tree body including cherry fruit is suppressed, and when the amount of water in the fruit exceeds a limit amount, cracking occurs. Furthermore, it was clarified that when dew condensation occurs on the surface of cherry fruit, moisture enters into the fruit to cause cracking. Then, the present inventors have found that by controlling the temperature and humidity of the heating facility, it is possible to effectively prevent fruit ripening of sweet cherries, and have completed the present invention.

[0008] That is, the present invention provides a temperature control means for measuring the temperature in the cherry heating facility, and adjusting the temperature in the cherry heating facility, and a hygrometer for measuring the humidity in the cherry greenhouse. And a control means for controlling the temperature adjusting means based on the humidity in the cherry greenhouse measured by the hygrometer, wherein the temperature adjusting means adjusts the temperature in the cherry heating facility. By controlling the temperature and humidity in the heating facility for sweet cherries to a range in which water can evaporate from the tree including the sweet cherries, and a value that does not cause dew condensation on the sweet cherries, preventing fruit cracking Device.

Further, in the cracking prevention apparatus according to the present invention, the temperature control means is provided on a side wall and / or a ceiling of the heating greenhouse for heating, and is openable and closable. It may have a controlled window. Furthermore, in the cracking prevention device according to the present invention, the control means controls the daytime humidity in the cherry heating facility to 70% or less and reduces the nighttime humidity to 95%.
% Is preferably controlled. Still further, the present invention is a heating facility for sweet cherries provided with the ripening prevention device according to any one of claims 1 to 3.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The cracking prevention device 1 according to the present invention is applied to a heating facility 2 as shown in FIG. The heating facility 2 is a facility that can avoid rainfall and maintain a temperature difference from the outside. As the heating facility 2, for example, a greenhouse can be exemplified. The cracking prevention device 1 includes a temperature controller 3 that measures the temperature in the heating facility 2 and adjusts the temperature in the heating facility 2, and a thermo-hygrometer 4 that measures the temperature and humidity in the heating facility 2. And a control unit 5 for controlling the temperature control unit 3.

The temperature control section 3 means means for controlling the temperature in the heating facility 2 to a predetermined temperature. For example, as shown in FIG. 2, the temperature control unit 3 includes a heater including a heating device 7, a window opening / closing device 8 for opening and closing a skylight and a side window, and a ventilation fan 9. By driving the heating device 7, the inside of the heating facility 2 can be heated, and the window opening and closing device 8 opens the skylight and the side window and drives the ventilation fan 9, so that the temperature inside the heating facility 2 can be increased. Can be lowered. Therefore, the driving of the heating device 7,
By appropriately combining the operation of the window opening and closing device 8 and the operation of the ventilation fan 9, the inside of the heating facility 2 can be maintained at a desired temperature.

The temperature control section 3 may include a cooling / heating device or the like. In this case, the inside of the heating facility can be maintained at a desired temperature by appropriately driving the cooling and heating device. The temperature / humidity meter 4 measures the temperature and humidity in the heating facility 2, and outputs a humidity signal indicating the temperature and humidity in the heating facility 2 to the control unit 5.

The control unit 5 can control the temperature control unit 3 by executing a predetermined program, and includes an input operation unit 10 and a calculation unit 11. The operator can input a set temperature and humidity for maintaining the inside of the heating facility 2 at a desired temperature and humidity by operating the input operation unit 10. The arithmetic unit 11 is composed of, for example, a microcomputer device, and outputs a control signal for controlling the temperature adjustment 3 so that the inside of the heating facility 2 has the temperature and humidity input to the input operation unit 10. The arithmetic unit 11 includes a thermo-hygrometer 4
The humidity signal and the temperature signal output from are input. The calculation unit 11 outputs a control signal to the temperature adjustment unit 3 based on the humidity signal and the temperature signal so that the humidity and temperature in the heating facility 2 are set to predetermined values.

The cracking prevention device controls the temperature and humidity in the heating facility 2 according to the flowchart shown in FIG. That is, first, in step S1, the daytime humidity in the heating facility 2, the daytime for maintaining the humidity, the nighttime humidity, and the heating facility 2
Set the upper limit temperature within. These settings are performed by operating the input operation unit 10 by the operator. Specifically, during the period from the beginning of coloring of the cherry fruit to the harvest, the daytime during which water can evaporate from the cherry tree, that is, the relative humidity in the heating facility 2 from 7:00 to 16:00 Is set to 70% or less, preferably 50% or less. In addition, during the period from the start of coloring of the cherry fruit to the harvest, the time during which water does not evaporate from the cherry tree but dew condensation may occur on the fruit surface, that is, the night time from 16:00 to 7:00 the following day The relative humidity in the heating facility 2 is set to 95% or less. In addition, heating facility 2
The upper limit temperature is set at 28 ° C., preferably 25 ° C.

Next, in step S2, it is determined whether or not the current time is the daytime set in step S1. If the time is daytime, the process proceeds to step S3. If the time is not daytime, the process proceeds to step S4. Next, in step S3 or S4, it is determined whether the humidity in the heating facility 2 is higher than the humidity set in step S1, and if the humidity in the heating facility 2 is higher than the set humidity. Proceeds to step S5 or S6, respectively. In step S3 or S4, the control unit 5 determines based on the humidity signal from the thermo-hygrometer 4 and, if the humidity signal from the thermo-hygrometer 4 is higher than the set humidity value, the control unit 5 adds. A control signal for raising the temperature in the temperature facility 2 is output to the temperature controller 3.

In step S5 or S6, based on the signal output from the control section 5, the heating device 7 is driven and the window opening / closing device 8 is driven to close the side window. According to step S5 or S6, the relative humidity can be reduced by raising the temperature inside the heating facility 2. When the inside of the heating facility 2 is heated according to step S5, the process proceeds to step S7, and when the inside of the heating facility 2 is heated according to step S6, the process proceeds to step S8.

In step S7, it is determined whether the temperature in the heating facility 2 is higher than the upper limit temperature set in step S1. When the temperature in the heating facility 2 is higher than the set upper limit temperature, the process proceeds to step S9, and when the temperature in the heating facility 2 is lower than the set upper limit temperature, the process proceeds to step S10. In step S7, the control unit 5 determines based on the temperature signal from the thermo-hygrometer 4, and when the temperature signal from the thermo-hygrometer 4 is higher than the set upper limit temperature value, the control unit 5 A control signal for lowering the temperature inside 2 is output to temperature control section 3.

In step S9, based on the signal output from the control unit 5, the heating device 7 is stopped,
The window opening / closing device 8 is driven to open the side window. According to step S9, the room temperature can be lowered by introducing the outside air into the heating facility 2, and the absolute humidity in the heating facility 2 increased by the transpiration from the tree by releasing the inside air. Can be reduced. In step S9, the room temperature can be lowered while operating the ventilation fan 9 to ventilate the room. In step S10, it is determined whether or not the daytime set in step S1 has been exceeded. If the daytime does not exceed the daytime set in step S1, the process returns to step S7 to continue heating the heating facility 2. If the daytime set in step S1 has been exceeded, the process proceeds to step S9.

On the other hand, in step S8, it is determined whether or not the temperature in the heating facility 2 is lower than the nighttime minimum humidity set in step S1. If the temperature in the heating facility 2 is equal to or lower than the set night minimum humidity, the process proceeds to step S9. If the temperature in the heating facility 2 is higher than the set night minimum humidity, the inside of the heating facility 2 is heated. to continue. In step S8, the control unit 5 determines based on the temperature signal from the thermo-hygrometer 4 and, if the temperature signal from the thermo-hygrometer 4 is higher than the set night minimum humidity, the control unit 5 A control signal for lowering the humidity inside 2 is output to the temperature controller 3.

As described above, according to the flowchart after step S2, during the period from the start of coloring of the cherry fruit until the harvest, the daytime during which water evaporates from the cherry tree (from 7:00 to 16:00), The inside of the heating facility 2 can be controlled to a desired relative humidity, and the transpiration of moisture from the cherry tree can be promoted together with the temperature rise caused by the driving of the heating device 7. In addition, the water vapor evaporated from the tree can be released outside the heating facility 2 in step S9. For this reason, under the above-described humidity control, without containing excessive moisture in the cherry fruit,
Cracking of cherry fruit can be reliably prevented.

As described above, according to the flowchart after step S4, during the period from the start of coloring of the cherry fruit to the harvest, the time during which water evaporates from the cherry tree (from 16:00 to 7:00 the following day). ), Heating facility 2
The inside can be controlled to a desired humidity, and the attachment of dew condensation water to cherry fruit can be prevented. For this reason, under the above-described humidity control, cracking caused by dew water adhering to cherry fruit can be reliably prevented. Further, according to the above-described flowchart, in step S5, the temperature in the heating facility 2 is maintained at 28 ° C. or lower, so that the cherry fruit can be grown without causing poor coloring or injury. .

It is preferable that the cracking prevention device 1 provided in the above-mentioned heating facility 2 is provided with a rainfall sensor and detects rainfall outside the heating facility 2. The cracking prevention device 1 having a rainfall sensor can detect an increase in humidity due to rainfall during a period from the start of coloring of cherry fruit to harvest. Then, when the rainfall sensor detects rainfall, a signal is output to the control unit 5 to raise the temperature inside the heating facility 2 to lower the relative humidity. That is, in this case, the inside of the heating facility 2 can be maintained at a desired humidity by reflecting the climatic conditions outside the heating facility 2. Also, it is possible to automatically open and close the skylight during rainfall.

[0024]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments. <Experimental Example 1> In this example, first, the fact that cherry fruit in a heating facility causes blistering under environmental conditions in which the amount of transpiration of a tree significantly decreases, and as a result, the fruit breaks as follows. Revealed. Sweet cherry "Sato Nishiki" was grown using a heating facility without dehumidification, and the lateral diameter of the fruit was measured over several days using a measuring device. The measuring device is
The apparatus includes a plate that sandwiches a fruit to be measured, and a laser displacement meter that is disposed to face the plate, and measures the position of the plate that is displaced in accordance with a change in the diameter of the fruit by using a laser displacement meter. That is, the measuring device can measure minute fluctuations in the plate material, and can measure daily changes in fruit diameter.

FIG. 4 shows the measurement results. As can be seen from FIG. 4, the fruits once contracted during the day on a sunny day and enlarged mainly at night, whereas the fruits were enlarged in cloudy weather and rainy day and night. Fruit growth rate is 0 on a clear day.
0.46mm / day in cloudy and rainy weather, compared to 07mm / day
And showed about 6 times enlargement. This suggests that if cloudy or rainy weather continues for a long time, the fruit rapidly enlarges, and the growth of the fruit tissue cannot catch up with the enlargement of the fruit, leading to cracking.

<Experimental Example 2> Using the same measuring apparatus as above, the change in fruit diameter of cherry "Sato Nishiki" fruit between the light period and the dark period was measured as follows. First, light the cherry "Sato Nishiki" fruit for 7 hours, and then for 4 days
It was darkened and transpiration from the tree was forcibly stopped. FIG. 5 shows the change in fruit diameter at this time. As can be seen from FIG.
In the dark period, the fruits gradually decrease in growth rate, but throughout the whole time,
He continued to enlarge. This is because photosynthesis is not performed in the dark state, and it is considered that fruit enlargement is mainly performed by water absorption. Further, FIG. 5 shows that when the transpiration was stopped, the fruits continued to enlarge by water absorption for several days, and it was suggested that the longer the transpiration stopped, the higher the rate of fruit cracking.

<Experimental Example 3> Next, the actual fruit cracking rate in an environment where the transpiration of the cherry "Sato Nishiki" tree was prevented was verified. The cherry "Sato Nishiki" colored fruit was placed in each of three artificial weather chambers under different conditions, and the fruit cracking rate in each artificial weather chamber was calculated. The conditions of the climate chamber are
High humidity area (humidity 70-100%), high humidity + shading area (humidity 80-1
00%) and a control group (60-80% humidity). Here, the amount of transpiration decreases as the humidity increases, and the amount of transpiration decreases as the amount of light decreases. In other words, the transpiration rate is control zone> high humidity zone> high humidity +
It becomes a shading area. The cracking rate after 3 days was 1.1% in the control section, 4.9% in the high humidity section, and 25.7% in the high humidity + shading section.
, And the high humidity + light-shielded area where the amount of transpiration was the least was severely cracked.

<Experimental Example 4> Next, variations in temperature and humidity between the case where the inside of the heating facility was heated and dehumidified and the case where customary management was performed were verified according to the flowchart shown in FIG. Here, the management of the practice is a state in which the heating device is stopped, the skylight is closed, and the side window is opened. FIG. 6 shows the results.
In FIG. 6, the case where the inside of the heating facility is dehumidified according to the flowchart shown in FIG. 2 is referred to as a “dehumidification zone”, and the case where the customary management is performed is referred to as a “control zone”.

In the control plot, the humidity was always 70-80% on cloudy days with occasional rainfall. On the other hand, in the dehumidification zone, the temperature increased and the humidity decreased with the start of heating.
In the dehumidified area, if the temperature was too high, the fruit could be damaged. 1
At the time of the second heating, the side window was opened and the ventilation fan was turned to perform ventilation when the heating was stopped. The temperature decreased with the stop of heating and the start of ventilation, and the humidity temporarily decreased but increased immediately. In the dehumidifying area, when the temperature drops below 25 ° C,
Heating started. In the second heating, when the temperature reached 28 ° C, the heating device was stopped. In the second heating, the side window was opened 10 minutes after the heating was stopped, and the ventilation fan was turned to perform ventilation. The second heating reduced the humidity again. After the heating was stopped, the humidity increased, but once decreased due to ventilation, and quickly rose. When the temperature dropped to 25 ° C. or lower, heating was started again, thereby reducing the humidity. During this period, the average humidity in the control section was 75%, but in the dehumidification section, the average humidity was maintained at 50% after 20 minutes from the start of heating.

During heating, the temperature continues to rise, but when the humidity drops to some extent, an equilibrium state is reached. This is because the water vapor due to the transpiration from the tree remains in the air in the heating facility and does not lower the humidity.
Discharging the air inside the heating facility by ventilation releases the water inside the tree to the outside air.

<Experimental Example 5> The effect of heating and dehumidification in a heating facility on the transpiration rate of cherry was examined. Table 1 shows the results
Shown in In addition, the "transpiration rate" in Table 1 shows the transpiration rate (mg / h) per leaf of the cherry tree.

[0032]

[Table 1]

As can be seen from Table 1, when the humidity is reduced by heating on a rainy day or a cloudy day, the amount of transpiration increases about five times as compared with that before dehumidification. The amount of transpiration on a sunny day varies to some extent depending on the temperature, humidity and tree condition on that day, but if dehumidification is not performed, transpiration on a rainy day or a cloudy day is about 10% on a sunny day. However, if dehumidification is performed even on rainy or cloudy days, a transpiration rate of about 60% on a sunny day can be secured.

Actually, in a heating facility of cherry "Sato Nishiki", the cracking rate of a tree cultivated by performing the above-described dehumidification by heating and ventilation on cloudy and rainy days and a tree cultivated without dehumidification were investigated. In the dehumidifying heating facility,
The fruit cracking rate was 1.7%, while the fruit cracking rate was 14.2% in the heating facility that was not dehumidified.

<Experimental Example 6> In a facility where cherry "Sato Nishiki" is cultivated, the measurement of the saturation of the fruit surface at night and the investigation of cracking in the morning were carried out every day. FIG. 7 shows the results. As can be seen from FIG. 7, the closer the average saturation of the fruit surface at night is to zero, the higher the fruit cracking rate the next morning. In other words, it became clear that if the temperature and humidity were such that dew condensation was likely to occur at night, cracking would easily occur the next morning. From this, it became clear that dew condensation on the fruit surface at night can be prevented by using the cracking prevention device, and cracking can be more effectively prevented.

[0036]

As described above in detail, the cracking prevention device according to the present invention measures the temperature and humidity in the heating facility and controls the temperature in the heating facility to thereby maintain the desired temperature in the room. Control to humidity. Thereby, the cracking prevention device can eliminate the cause of the cracking of the cherry fruit by promoting the transpiration from the cherry tree in the daytime and discharging the water, and preventing the dew condensation on the fruit surface at night. Therefore, according to this cracking prevention device, it is possible to surely prevent the cracking of sweet cherries and greatly improve the productivity of sweet cherries.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram of a heating facility in which a cracking prevention device according to the present invention is used.

FIG. 2 is a block diagram for explaining a configuration of a cracking prevention device.

FIG. 3 is a flowchart for explaining a process of controlling the humidity in the heating facility using the fruit crack prevention device.

FIG. 4 is a characteristic diagram showing the relationship between the weather and the fruit diameter variation of cherry “Sato Nishiki” in a heating facility (without dehumidification).

FIG. 5 is a characteristic diagram showing a change in fruit diameter of sweet cherry “Sato Nishiki” fruit during a light period and a dark period.

FIG. 6 is a characteristic diagram showing changes in humidity and temperature when dehumidification is performed and when dehumidification is not performed.

FIG. 7 is a characteristic diagram showing the relationship between the average satiety of the fruit surface at night and the fruit cracking rate in the next morning in sweet cherry “Sato Nishiki”.

[Explanation of symbols]

1 cracking prevention device, 2 heating facility, 3 temperature control section, 4
Hygrometer, 5 control unit, 6 thermometer, 7 heating system, 8
Window opening / closing device, 9 ventilation fan, 10 input operation unit, 11
Arithmetic unit

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Haruyuki Kuroda 2-8-123-203 Namiki, Tsukuba-shi, Ibaraki (72) Inventor Shin Shin Kudo 747, Shimo-Oginoto, Oji, Tendo-shi, Yamagata (72) Kyoichi Noguchi, Inventor 649 F, Yamabe, Yamabe-cho, Higashimurayama-gun, Yamagata F-term (reference) 2B022 AA01 AB20 DA17 2B029 AA01 AB10 MA04 MA08 NA01 SA00 SF08 TA01

Claims (4)

[Claims] 1. measuring the temperature in a heating facility for sweet cherries,
A temperature adjusting means for adjusting the temperature in the cherry heating facility; a hygrometer for measuring the humidity in the cherry greenhouse; and a humidity based on the humidity in the cherry greenhouse measured by the hygrometer. Control means for controlling the adjusting means, wherein the temperature adjusting means adjusts the temperature in the cherry heating facility, thereby controlling the temperature and humidity in the cherry heating facility, the tree containing the cherry fruit. A cracking prevention device characterized by adjusting the water content of the cherries to a value that does not cause dew condensation, and a value that does not cause condensation on the cherry fruit. 2. The temperature control means includes a heating device for raising the temperature of the cherry greenhouse, and a window provided on a side wall and / or a ceiling of the cherry greenhouse and controlled to be openable and closable. The crack-preventing device according to claim 1, characterized in that: 3. The cracking fruit according to claim 1, wherein the control means controls the daytime humidity in the cherry heating facility to 70% or less and the nighttime humidity to 95% or less. Prevention device. 4. A heating facility for sweet cherries provided with the ripening prevention device according to any one of claims 1 to 3.