JP2007131562A - Taste-improving agent for edible portion of plant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a taste-improving agent for tasting components, enhancing sugar content, improving balance between sweetness and acidity and improving Umami components of such as amino acids and the like in edible portions of agricultural products. <P>SOLUTION: The taste of edible portion of a plant is improved by giving a yeast cell wall-decomposition product prepared by decomposing yeast cell walls with an enzyme or the like to nursery seedlings and/or seedlings after fix planting to the field. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to plant seeds, roots, stems, foliage or fruits, in a solution state or in a solid state, foliar spraying, soil spraying, soil irrigation, soil irrigation, etc., or a culture solution such as hydroponics It is related with the taste improving agent of the edible part of a plant administered by the method of adding to.

  Plants including crops such as vegetables, craft crops, fruit trees, etc. are finally used for food and drink by general consumers as crops, so the taste (aroma, sugar content, sourness, color, hardness, etc.) in the field of agricultural production Improvement is demanded.

In agricultural production, it is an important issue to promote healthy growth of crops, and plant growth promoters and the like are used to improve the quality of plants including crops. However, chemicals such as plant growth promoters produced by chemical synthesis have a significant effect on plant growth, but may have an impact on the environment. In particular, when an inorganic compound or the like is used, it is necessary to strictly limit the amount of use in consideration of the effect on the human body, the effect on the plant itself, the effect on the fruit, and the like. In particular, in recent years, safety of vegetables, fruits and craft crops used as foods has been questioned, and attention has been focused on plant cultivation methods (organic farming methods) that do not use chemical substances.
In particular, crops (or craft crops) such as cereals, potatoes, vegetables, root vegetables, leaf vegetables, fruit vegetables, fruit trees, etc. are required to have improved taste. With regard to the taste, it is possible to provide general consumers with the deliciousness of the ingredients by containing many components such as amino acids, which are sweetness (sugar content), sourness or umami as an edible component, or adjusted in a balanced manner. Is.

  Until now, as plant growth promoters, yeast extracts containing 10-40% ribonucleic acid or ribonucleic acid degradation products, with 0.5-20% proline or uracil added, are used for the formation of young ears of cereals. A method for increasing the yield of cereals, fruit vegetables, root vegetables, flower buds, fruit trees, etc., characterized by being applied as a fertilizer to fruit vegetables, root vegetables, flower buds, fruit trees, etc. before and after heading is disclosed (patent document) 1).

JP 63-45211

  In the present invention, there is a need for a taste improver that includes an improvement in taste components such as an increase in sugar content in the edible part of agricultural products, an improvement in the balance between sweetness and sourness, and an improvement in umami components such as amino acids.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have provided a yeast cell wall degradation product obtained by degrading the yeast cell wall with an enzyme or the like to young seedlings and / or seedlings after planting in a field. The present inventors have found that the taste of the plant edible portion can be improved and have completed the present invention.
That is, this invention provides the taste improving agent of the plant edible part containing a yeast cell wall degradation product.
Moreover, this invention provides use of the yeast cell wall degradation product for improving the taste of a plant edible part.
Furthermore, this invention provides the method of improving the taste improvement effect of the plant edible part of this plant active agent characterized by adding a yeast cell wall degradation product to a plant active agent.
Moreover, this invention provides the cultivation method including giving the taste improving agent of the said plant edible part to the seedling and / or the seedling after planting.
In the present specification, the “plant” can be recognized from the word of the plant itself, for example, cereal, seed, bulb, flower, vegetable, root vegetable, leaf vegetable, fruit vegetable, potato, fruit, fruit tree, herb (herb) ), Unicellular organisms with photosynthetic ability, taxonomic plants and the like.
In addition, “edible part” refers to a part that is used for food in the general food distribution process, mainly fruit part for fruit trees and fruit vegetables, root part for root vegetables, leaf part for leaf vegetables. In the case of cereals, seed parts such as rice and wheat, and in the case of potatoes, they are tubers and tuberous roots.

  ADVANTAGE OF THE INVENTION By this invention, the plant quality can be improved and the taste improving agent of a plant edible part expected to enable improvement of the taste of a plant edible part can be provided.

The edible part taste improver of the present invention contains a yeast cell wall degradation product.
The yeast cell wall degradation product can be obtained, for example, by treating the yeast cell wall with an enzyme or the like. As the yeast cell wall, yeast itself may be used, or a self-digestion method (a method of solubilizing cells using a proteolytic enzyme or the like inherent in yeast cells), an enzyme decomposition method (an enzyme derived from a microorganism or a plant) (Methods of solubilization by adding preparations), hot water extraction method (methods of solubilization by soaking in hot water for a certain period of time), acid or alkali decomposition methods (methods of solubilization by adding various acids or alkalis) ), Physical crushing method (sonication, high-pressure homogenization method, crushing method by mixing with solids such as glass beads, mixing and grinding), freeze-thawing method (freezing and thawing at least once) A cell wall obtained by a method such as crushing) or a residue after extracting a yeast extract from yeast may be used.
The yeast used in the present invention is not particularly limited as long as it is referred to as a yeast for taxonomic or industrial use. Beer yeast, baker's yeast, sake yeast, whiskey yeast, shochu yeast, other yeast for alcohol fermentation Etc.
Enzymes that break down the yeast cell wall include glucanase, α-amylase, β-amylase, glucoamylase, pullulanase, transglucosidase, dextranase, glucose isomerase, cellulase, naringinase, hesperidinase, xylanase, hemicellulase, mannanase, pectinase, invertase , Lactase, chitinase, lysozyme, inulinase, chitosanase, α-galactosidase, protease, papain, peptidase, aminopeptidase, lipase, phospholipase, phytase, acid phosphatase, phosphodiesterase, catalase, glucose oxidase, peroxidase, tannase, polyphenol oxidase, deaminase, nuclease Industrially available fermentation such as Elementary can be used. For example, any enzyme including glucanase can be used, and commercially available tunicase (manufactured by Daiwa Kasei Co., Ltd.), YL-NL and YL-15 (both manufactured by Amano Enzyme Co., Ltd.), etc. can be used. it can. The amount of the enzyme that degrades the yeast cell wall is generally 0.00001 to 10,000% by weight, preferably 0.01 to 10% by weight, more preferably 0.1 to 2% by weight, based on the dry weight of the yeast cell wall. Conditions for degrading the yeast cell wall with the enzyme may be appropriately determined by those skilled in the art according to the type of enzyme used, the amount of enzyme added, and the like.
On the other hand, in order to decompose yeast cell walls, in addition to enzymatic digestion, digestion with 50MPa high-pressure homogenizer, hot water extraction, yeast cell wall degrading bacteria (eg Pseudomonas paucimobilis, Arthrobacter luteus, etc.) is obtained to obtain yeast cell wall degradation products be able to.

The taste improver of the plant edible portion of the present invention may be used alone or in combination with agricultural chemicals, fertilizers, cultivated soil for gardening, and the like. Moreover, you may add and use for a specific control material. In recent years, a policy has been adopted in which a pest / weed control action or a component that enhances plant physiology obtained from a natural source is approved as a specific control material. This specific control material is also called a specific pesticide, and is an agricultural material designated under the Agricultural Chemicals Control Law. Specified control materials (special pesticides) must be pesticides that have been confirmed to have no risk of harm to human livestock and aquatic animals and plants, such as crops, in the light of raw materials. (1) Control effects against pests and weeds Or it must be satisfied that the effects of promoting or suppressing physiological functions of crops, etc. are confirmed, and (2) the safety of crops, etc. for human livestock and aquatic animals and plants is confirmed.
Moreover, you may commercialize the form of the taste improving agent of the plant edible part of this invention in any forms, such as liquid form, powder form, and granular form. As for spraying, the product may be sprayed directly, or may be sprayed after diluting to an appropriate concentration with water or the like. Furthermore, the spraying method is not particularly limited, for example, a method of spraying directly on the seeds, leaves, stems, etc. of plants, a method of spraying directly on the stems of cultured seedlings and acclimated seedlings (irrigation, irrigation), spraying in soil Any method may be used. In addition, when blended in fertilizers, fertilizers include chemical fertilizers containing nitrogen, phosphoric acid, potassium, oil residues, fish residues, bone meal, seaweed powder, organic fertilizers such as amino acids, sugars, vitamins, etc. It is not limited.

The taste improver of the plant edible part of the present invention can be blended with components such as a water-soluble solvent and a surfactant as long as the effect of improving the taste of the plant edible part of the yeast cell wall degradation product is not hindered. .
Examples of the water-soluble solvent include dihydric alcohols such as ethylene glycol, diethylene glycol, polyethylene glycol, and propylene glycol, and trihydric alcohols such as glycerin.

As the surfactant, nonionic surfactants, cationic surfactants, amphoteric surfactants, anionic surfactants and the like that can be dissolved in water can be used.
Nonionic surfactants include sorbitan fatty acid esters, polyoxyalkylene sorbitan fatty acid esters, polyoxyalkylene fatty acid esters, glycerin fatty acid esters, polyoxyalkylene glycerin fatty acid esters, polyglycerin fatty acid esters, polyoxyalkylene polyglycerin fatty acid esters, Examples thereof include sugar fatty acid esters, resin acid esters, polyoxyalkylene resin acid esters, polyoxyalkylene alkyl ethers, polyoxyalkylene alkyl phenyl ethers, alkyl (poly) glycosides, polyoxyalkylene alkyl (poly) glycosides, and the like. Preferably, an ether group-containing nonionic surfactant and an ester group-containing nonionic surfactant containing no nitrogen atom are used. Particularly preferably, an ester group-containing nonionic surfactant containing an oxyalkylene group such as polyoxyalkylene sorbitan fatty acid ester, polyoxyalkylene fatty acid ester, polyoxyalkylene glycerin fatty acid ester, polyoxyalkylene polyglycerin fatty acid ester, alkyl ( An ether group-containing nonionic surfactant that does not contain a nitrogen atom and has a sugar skeleton such as poly) glycoside.

  Examples of the anionic surfactant include carboxylic acid-based surfactants, sulfonic acid-based surfactants, sulfate ester-based surfactants, and phosphate ester-based surfactants. Preferred are carboxylic acid and phosphate ester surfactants. Examples of the carboxylic acid-based surfactant include fatty acids having 6 to 30 carbon atoms or salts thereof, polyvalent carboxylates, polyoxyalkylene alkyl ether carboxylates, polyoxyalkylene alkylamide ether carboxylates, rosinates, Dimer acid salt, polymer acid salt, tall oil fatty acid salt and the like can be mentioned. Examples of sulfonic acid surfactants include alkylbenzene sulfonates, alkyl sulfonates, alkyl naphthalene sulfonates, naphthalene sulfonates, diphenyl ether sulfonates, alkyl naphthalene sulfonic acid condensates, and naphthalene sulfonic acid condensations. Examples include physical salts. Examples of sulfate surfactants include alkyl sulfate esters, polyoxyalkylene alkyl sulfate salts, polyoxyalkylene alkyl phenyl ether sulfate salts, tristyrenated phenol sulfate salts, polyoxyalkylene distyrenated phenol sulfate esters. Examples thereof include salts and alkyl polyglycoside sulfates. Examples of the phosphate ester surfactant include alkyl phosphate ester salts, alkylphenyl phosphate ester salts, polyoxyalkylene alkyl phosphate ester salts, and polyoxyalkylene alkylphenyl phosphate ester salts. Examples of the salt include metal salts (Na, K, Ca, Mg, Zn, etc.), ammonium salts, alkanolamine salts, aliphatic amine salts, and the like.

Examples of amphoteric surfactants include amino acids, betaines, imidazolines, and amine oxides. Examples of the amino acid system include acyl amino acid salts, acyl sarcosine salts, acyloylmethylaminopropionates, alkylaminopropionates, acylamidoethylhydroxyethylmethylcarboxylates, and the like. Examples of the betaine type include alkyl dimethyl betaine, alkyl hydroxyethyl betaine, acylamidopropyl hydroxypropyl ammonia sulfobetaine, acylamidopropyl hydroxypropyl ammonia sulfobetaine, ricinoleic acid amidopropyl dimethylcarboxymethyl ammonia betaine, and the like. Examples of the imidazoline series include alkyl carboxymethyl hydroxyethyl imidazolinium betaine, alkyl ethoxy carboxymethyl imidazolium betaine, and the like. Examples of amine oxides include alkyldimethylamine oxide, alkyldiethanolamine oxide, alkylamidopropylamine oxide, and the like.
You may use the said surfactant individually or in mixture of 2 or more types.

The plant edible part taste improver of the present invention may further contain a substance containing one or more substances having elicitor activity selected from peptides, polysaccharides, glycoproteins and lipids. The elicitor activity is an action that induces synthesis of an antibacterial substance such as phytoalexin in the plant body.
Various substances unique to plants are known as substances having elicitor activity, and may be appropriately selected according to the target plant. However, glucan oligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, hepta-β-glucoside , Exogenous elicitors such as cystemin and chymotrypsin degradation products of casein protein, endogenous elicitors such as oligogalacturonic acid, hexose, uronic acid, pentose, deoxyhexose, sucrose ester, carboxymethylcellulose (CMC), carrageenan And mycelial decomposition products of fungi, seaweed extracts and the like, and those which are water-soluble and can be stably supplied are preferred.

  The plant edible part taste improver of the present invention may further contain a plant growth regulator. As plant growth regulators, auxin antagonists include maleic acid hydrazide, uniconazole, etc., auxins include indole butyric acid, 1-naphthylacetamide, 4-CPA, etc., and cytokinin as forchlor. Phenuron, etc., gibberellin as gibberellin, etc., other dwarfing agents, such as daminogit, transpiration as paraffin, etc. as other plant growth regulators, choline, etc. Examples of the plant growth regulator derived from the chlorella extract agent and the like, and the ethylene agent include an ethephon agent and the like.

  The taste improver of the plant edible part of the present invention preferably contains 0.00001 to 30% by mass, particularly 0.001 to 0.1% by mass of the yeast cell wall degradation product as a dry matter. Moreover, the taste improving agent of the plant edible part of the present invention is preferably given at 10 to 800 g per 10 ares, more preferably 50 to 250 g per 10 ares, with the yeast cell wall degradation product as dry matter. By giving within the said range, the more effective taste improvement effect of a plant edible part can be acquired.

  Moreover, the taste improvement effect of the plant edible part of a plant active agent can be improved by adding a yeast cell wall degradation product to a plant active agent. The plant activator used may be any known plant activator. Specifically, ethylene agent, auxin agent (indole butyric acid, ethiclozate agent, cloxyphonac agent, dichloroprop agent, 1-naphthylacetamide agent, 4-CPA agent, etc.), auxin antagonist (maleic hydrazide agent, etc.) , Cytokinins (benzylaminopurine, forchlorphenuron, etc.), gibberellins, gibberellins biosynthesis inhibitors (inabenfide, uniconazole P, chlormecote, paclobutrazole, flurprimidol, mepi Coat chloride agent, prohexadione calcium salt agent, trinexapac ethyl agent, etc.), dwarfing agent (daminozide agent, imazapyr agent, etc.), isoprothiolane agent, oxine sulfate agent, calcium peroxide agent, cyanamide agent, calcium chloride・ Calcium sulfate, choline, Sil alcohol, piperonyl butoxide (pipernibutoxide) pendimethalin, MCPA, MCPB, NAC (carbaryl), quinoxaline / DEP, pyraflufentil, prohydrojasmon, absidine An acid agent, a chlorella extract, a shiitake mycelium extract, etc. are mentioned. The addition amount of the yeast cell wall degradation product to the plant active agent is preferably in the range of 0.00001 to 30% by mass, particularly preferably in the range of 0.001 to 0.1% by mass with the yeast cell wall degradation product as a dry matter.

  By giving the plant edible part taste improver of the present invention to young seedlings and / or seedlings after planting in the field, plant quality can be improved, and in particular, the taste of the plant edible part can be improved. .

(Preparation of yeast cell wall fluid 1)
Using the yeast after brewing as a raw material, the supernatant was removed by centrifugation from 1.5 L of a yeast solution having a dry matter concentration of 15% by mass obtained by the self-digestion method to obtain 1000 g of yeast cell wall slurry. After adding 500 g of water and adjusting the pH to 5.5, add 0.7% of YL-15 (Amano Enzyme) to the dry matter, react at 55 ° C for 18 hours, treat at 80 ° C for 10 minutes, and then 1500 g of yeast cell wall Liquid 1 was obtained.

Example 1
Strawberry (variety: Petica) seedlings were planted, and nourishment soil culture No. 1 (Otsuka Chemical) adjusted to EC 0.6 was applied, and one week later, nourishment soil culture No. 1 (Otsuka Chemical) had a dry matter concentration of 10 ppm. The liquid fertilizer mixed with the yeast cell wall fluid 1 was applied. Fruits were harvested on the 70th day after planting, and the sugar content, acidity, and sugar acid ratio of the fruits were measured.

(Example 2)
Strawberry (variety: Petica) seedlings were planted, and nourishment soil culture No. 1 (Otsuka Chemical) adjusted to EC 0.6 was applied. One week later, nourishment soil culture No. 1 (Otsuka Chemical) had a dry matter concentration of 100 ppm. The liquid fertilizer mixed with the yeast cell wall fluid 1 was applied. Fruits were harvested on the 70th day after planting, and the sugar content, acidity, and sugar acid ratio of the fruits were measured.

(Comparative Example 1)
Strawberry (variety: Petica) seedlings were planted, and nourishment soil culture No. 1 (Otsuka Chemical) adjusted to EC 0.6 was applied, and one week later, nourishment soil culture No. 1 (Otsuka Chemical) was fertilized. Fruits were harvested on the 70th day after planting, and the sugar content, acidity, and sugar acid ratio of the fruits were measured. Table 1 shows the measurement results of Examples 1 and 2 and Comparative Example 1.

Table 1 Sugar content, acidity, sugar acid ratio (70th day)

(result)
In comparison with Comparative Example 1 in which the yeast cell wall fluid was not applied, in Examples 1 and 2 in which the yeast cell wall fluid was applied, it was revealed that the sugar acid ratio was increased. From this, it was clarified that by applying the yeast cell wall fluid, the sugar acid ratio was increased and the taste was improved.

(Example 3)
Strawberry (variety: Kimi no Hitomi) seedlings are planted, and immediately after planting, liquid fertilizer mixed with yeast cell wall fluid 1 to a dry matter concentration of 250ppm in nutrient solution soil culture No. 1 (Otsuka Chemical) adjusted to EC 0.6 Fertilized. Then, liquid fertilizer mixed with 250 ppm of yeast cell wall solids was applied to hydroponic soil No. 1 (Otsuka Chemical) adjusted to EC 0.6 every 30 days. Fruits were harvested on the 100th day after planting, and 20 skilled panelists ate and performed the two-point comparison method to select the favorite one.

(Comparative Example 2)
Strawberry (variety: Kimi no Hitomi) seedlings were planted, and immediately after planting, nutrient solution soil cultivation No. 1 (Otsuka Chemical) adjusted to EC 0.6 was fertilized. After that, fertilizer Nourishment No. 1 (Otsuka Chemical) adjusted to EC 0.6 every 30 days was fertilized. Fruits were harvested on the 100th day after planting, and 20 skilled panelists ate and performed the two-point comparison method to select the favorite one. The results are shown in Table 2.

Table 2 Number of people who answered that they liked

(result)
The panel which answered that the strawberry of the comparative example 2 which did not apply the yeast cell wall liquid was more delicious, compared with 6 persons, whereas the panel which answered that the strawberry of the example 3 which applied the yeast cell wall liquid was delicious. There were 14 people. As a result of Kramer's rapid significance test, a significant difference was found at the 5% level. From this, it was revealed that there is an effect of improving the taste by applying the yeast cell wall fluid.

(Preparation of yeast cell wall fluid 2)
Using yeast after brewing beer as a raw material, the supernatant was removed by centrifugation from 1.5 L of a yeast solution having a dry matter concentration of 15% by mass obtained by an enzymatic decomposition method to obtain 1000 g of yeast cell wall slurry. After adding 500 g of water and adjusting the pH to 5.5, add 0.5% of YL-15 (Amano Enzyme) to the dry matter, react at 55 ° C for 18 hours, treat at 80 ° C for 10 minutes, and then 1500 g of yeast cell wall Liquid 2 was obtained.

(Example 4: one seedling spraying)
Chingensai (Natsuei) seeds were sown and germinated in a seedling pot, and seedlings on the 11th day after sowing were infiltrated into yeast cell wall fluid 2 adjusted to a dry matter concentration of 250 ppm. One week after infiltration of the yeast cell wall fluid, planting was carried out for 3 weeks. Six seedling rhinoceros seedlings one month after the planting were randomly extracted and the glucose content was measured.

(Example 5: spraying once in the seedling season, spraying once in the growing season)
Chingensai (Natsuei) seeds were sown and germinated in a seedling pot, and seedlings on the 11th day after sowing were infiltrated into yeast cell wall fluid 2 adjusted to a dry matter concentration of 250 ppm. One week after the infiltration of the yeast cell wall fluid, the plants were planted one week later, and the leaves of the yeast cell wall fluid 2 were sprayed on the second week after the planting. Six seedling rhinoceros seedlings one month after the planting were randomly extracted and the glucose content was measured.

(Example 6: spraying once in the seedling season, spraying twice in the growing season)
Chingensai (Natsuei) seeds were sown and germinated in a seedling pot, and seedlings on the 11th day after sowing were infiltrated into yeast cell wall fluid 2 adjusted to a dry matter concentration of 250 ppm. One week after infiltration of the yeast cell wall fluid, the plants were planted. Two weeks after the planting, foliar spraying of the yeast cell wall fluid 2 was performed, and one week after that, the second foliar spraying of the yeast cell wall fluid 2 was performed. Six seedling rhinoceros seedlings one month after the planting were randomly extracted and the glucose content was measured.

(Comparative Example 3)
Chingensai (Natsuei) seeds were sown and germinated in a seedling pot, and seedlings were planted on the 18th day after sowing. Six seedling rhinoceros seedlings 1 month after the planting were randomly extracted and the glucose content was measured (Table 3).

Table 3

(result)
As compared with Comparative Example 3 in which the yeast cell wall fluid was not applied, it was revealed that the glucose content increased in Examples 3 to 5 in which the yeast cell wall fluid was applied. From this, it became clear that applying the yeast cell wall fluid increases the glucose content and improves the taste.

(Example 7)
Green seeds (variety: swan) were sown in a seedling pod, and the yeast cell wall fluid 2 adjusted to a dry matter concentration of 250 ppm was immersed in the root for 10 minutes on the 10th day after sowing. On the 21st day after sowing, the plants were planted in the field, and on the 5th day after sowing, the yeast cell wall fluid 2 adjusted to a dry matter concentration of 250 ppm was irrigated to the roots at 10 mL per strain. Two months after planting, the sugar content (Brix%) and taste were investigated for 5 randomly selected strains.

(Comparative Example 4)
Green soybean seeds (variety: swan) were sown in the seedling pod, and tap water was immersed in the root for 10 minutes on the 10th day after sowing. On the 21st day after sowing, the plants were planted in the field, and on the 5th day after planting, 10 mL of tap water per strain was irrigated to the roots. Two months after planting, the sugar content (Brix%) and taste were investigated for 5 randomly selected strains.

(Taste evaluation method)
The taste of the green beans harvested in Example 7 or Comparative Example 4 was comparatively evaluated.
Evaluation was carried out by a two-point comparison method in which 30 skilled panel members ate boiled soybeans with a wet weight of 60 g in 1 L of boiling water added with 40 g of salt for 5 minutes, and selected the favorite one. The results are shown in Tables 4 and 5.

Table 4 Sugar content results

Table 5 Results of taste evaluation

(result)
As a result of the test using the normal distribution table (both sides established), the soybeans cultivated and harvested in Example 7 were significantly (risk rate 5%).

(Example 8)
A seedling pod was seeded with tomato seeds (variety: Renaissance), and 4 mL of yeast cell wall fluid 1 adjusted to a dry matter concentration of 100 ppm was irrigated. One month after sowing, the plants were planted in hydroponics, cultivated at EC4 to 6, and the yeast cell wall fluid 1 adjusted to a dry matter concentration of 250 ppm was sprayed on the surface of the leaves once a week. The sugar content was measured with a non-destructive sugar content meter for all fruits harvested 3 and 4 months after sowing.

Example 9
Tomato seeds (variety: Renaissance) were sown in a seedling pod. One month after sowing, the plants were planted in hydroponics and cultivated at EC4 to 6. After planting, the yeast cell wall fluid 1 adjusted to a dry matter concentration of 250 ppm was sprayed on the foliage about 1 L per strain once a week. The sugar content was measured with a non-destructive sugar content meter for all fruits harvested 3 and 4 months after sowing.

(Example 10)
A seedling pod was seeded with tomato seeds (variety: Renaissance), and 4 mL of yeast cell wall fluid 1 adjusted to a dry matter concentration of 100 ppm was irrigated. One month after sowing, the plants were planted in hydroponics and cultivated with EC4 to 6. The sugar content was measured with a non-destructive sugar content meter for all fruits harvested 3 and 4 months after sowing.

(Comparative Example 5)
Tomato seeds (variety: Renaissance) were sown in a seedling pod. One month after sowing, the plants were planted in hydroponics and cultivated at EC4 to 6. The sugar content was measured with a non-destructive sugar content meter for all fruits harvested 3 and 4 months after sowing.

(result)
About the sugar content of the edible part of Examples 8-10 and the comparative example 5, the result measured in the first half and the latter half of the 3rd month from sowing, and the first half and the latter half of the 4th month is shown in FIG.
The sugar content increases in the order of Comparative Example 5 <Example 10 <Example 9 <Example 8 and the number of times of application of the yeast cell wall fluid in both the first half and the second half of the third month from the sowing. Or the sugar content became high in the order of increasing application rate.

It is a measurement result of the sugar content of the tomatoes of Examples 8 to 10 and Comparative Example 5.

Claims (6)

  Taste improving agent for plant edible parts containing yeast cell wall degradation products.   The taste improver for plant edible parts according to claim 1, comprising 0.00001 to 30% by mass of a yeast cell wall degradation product as a dry matter.   The taste improver for plant edible parts according to claim 1, comprising a yeast cell wall degradation product as an active ingredient.   Use of yeast cell wall degradation products to improve the taste of plant edible parts.   A method for improving the taste improving effect of a plant edible portion of the plant active agent, comprising adding a yeast cell wall degradation product to the plant active agent.   The cultivation method including giving the taste improving agent of any one of Claims 1-3 to a seedling and / or seedling after planting.

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