JP2012055242A - Method for producing fruit, and apparatus for cultivating plant which produces fruit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technology for easily producing a fruit with a high sugar or saccharine content at the low cost.SOLUTION: The method of producing a fruit includes a step for keeping the heat in by fixing a heat insulating material or a heat storage material at least in part of a neighboring area of a connection part of peduncles or stalks among peduncles or stalks of the plant for producing the fruit. The apparatus for cultivating the plant for producing the fruit includes a heat insulating part for keeping in the heat of at least part of the neighboring area of the connection part of the peduncles or stalks among the peduncles or stalks of the fruit.

Description

  The present invention relates to a fruit production method and a plant cultivation apparatus for fruiting.

  In the production of fruits, temperature management is usually performed by a house, a tunnel made of vinyl, or mulching that covers the surface of a field with paper or a plastic film.

  However, these temperature control methods are affected by changes in the amount of solar radiation every day, and therefore it is necessary to stably and appropriately set the temperature in fruit production.

  As temperature control in fruit production, for example, Patent Document 1 describes a cultivation method or a technique for enlarging fruit pulp by surrounding and heating watermelon fruit in a heat-retaining container.

  In addition, in Patent Document 2, as a method for rapid cultivation of greenhouse melons, a pipe that passes the heat medium near the first fruiting position of the melon seedling is installed in the greenhouse by covering the top or side of the seedbed with multi-film. It is described to do.

  Patent Document 3 discloses that the shortened stem portion is directly heated locally to maintain a predetermined temperature range necessary for the elongation of the leaf portion of the plant, thereby breaking the dormancy of the plant body and maintaining the vigor. The plant cultivation method which can perform is described.

  Further, in Patent Document 4, in a heat exchange device provided at a fruit bunch portion of a predetermined branch of a branch that branches off from a stalk of a crop, the heat exchange device is connected to be switched between a heating catalyst and a cooling medium. To. Furthermore, a plant-cultivated heat exchange device is described in which the heat exchange device is configured to support the fruit bunches at the fruit bunches.

  Patent Document 5 describes a method for cultivating a long-stem plant that produces main stems, branches, or shoots with internodes elongated and leaves and side branches scattered on the stems. In addition, in this document, all or part of the main trunk portion from the base of the long stem plant to the first side branch or the tenth node of the main stem is locally heated directly by a heater, It is described that the heating control of the original part is performed.

JP 2009-232839 A JP-A-1-171415 JP 2005-237371 A JP-A-51-74835 JP 2007-259727 A

However, the prior art described in the above literature has room for improvement in the following points.
First, in Patent Document 1, a watermelon is covered and heated. Therefore, a cover larger than the assumed size of the watermelon sold as a product is necessary. Therefore, it is necessary to secure a place for installing the cover. Moreover, a cover is large with respect to the fruit of the cultivation initial stage. Therefore, the space other than the fruit which is the inside of the cover has a larger volume to be heated than the fruit, and the heating efficiency is deteriorated. Therefore, this method has a problem in cost. Moreover, it takes time until the sugar content increases throughout the fruit due to the enlargement of the fruit.

  2ndly, in patent document 2, the multi-film which covers a seed bed on the upper part and side surface of a seed bed is used, and also the piping which lets a heat carrier pass through the melon seedling 1st fruit fruit position vicinity is installed. Therefore, it is necessary to construct a multi-film that covers the nursery and pass the pipe. Therefore, it is difficult to introduce this technology during melon cultivation. Furthermore, the larger the nursery, the higher the construction cost.

  Thirdly, Patent Document 3 aims at breaking dormancy of plants and maintaining the vigor. That is, it is unclear whether this method is useful for fruit production. Moreover, the plant cultivation apparatus of Example 2 warms the shortened stem with the heater directly. For this reason, when a problem occurs in temperature management, there is a problem that the whole fruit may be adversely affected.

  Fourthly, in Patent Document 4, a heat exchange device is attached as a member that receives and supports the weight of the fruit that bears fruit at the inflorescence position of a predetermined number of branch branches branched from the stems of the fruit plant. For this reason, there is a problem that the ground contact area between the plant body and the heat exchange device is narrow and the thermal conductivity is poor.

  Fifthly, in Patent Document 5, the main trunk portion from the base of the stock to the first side branch node or the tenth node of the main stem is directly heated locally by a heater. For this reason, there is a problem that fruit production efficiency is poor, that is, the leaves of plants that are thickened when the heater is attached to the base of the plant, and the heater is attached. Moreover, there is no description about the sweetness of a fruit, and it is unclear whether the sugar content of a fruit will be increased.

  This invention is made | formed in view of the said situation, and it aims at providing the technique for producing a fruit with high sugar content or high sugar content simply and at low cost.

  According to the present invention, the method includes a step of fixing a heat insulating material or a heat storage material to at least a part of a region in the vicinity of the joint portion between the fruit stem and the stem among the fruit stem and stem of the plant that bears fruit. A production method is provided.

  According to this production method, a fruit having a high sugar content or sugar content can be obtained by fixing a heat insulating material or a heat storage material to at least a part of a region in the vicinity of the joint portion between the edema and the stem as shown in Examples described later. It is done.

  Moreover, according to this invention, a cultivation apparatus provided with the heat insulation part for heat-retaining at least one part of the vicinity region of the joint part of this stem and this stem is provided among the stem and stem of a plant body. .

  According to this configuration, since at least a part of the vicinity of the joints between the fruit and stem and the stem is kept warm by the heat insulating part, a fruit having a high sugar content or sugar content can be obtained by the heat insulating part.

  According to the present invention, since at least a part of the region in the vicinity of the joint part between the edema and stem is kept warm, a fruit having a high sugar content or sugar content can be obtained.

It is the conceptual diagram which fixed the heat insulation part which concerns on embodiment to the stem of the plant body which a fruit bears. It is the figure which fixed the heat insulation part which concerns on embodiment to the plant body which a fruit bears. It is sectional drawing which showed the cross section of the heat insulation part which concerns on embodiment. It is a graph which shows the measurement data of the temperature of the heat insulation part inner side and fruit which concern on embodiment. It is the graph which showed the measurement data of the magnitude | size or weight of the fruit which concerns on embodiment. It is the conceptual diagram which showed the measurement site | part of the sugar content or sugar content of the fruit which concerns on embodiment. It is the graph which showed the measurement data of the sugar content of the fruit which concerns on embodiment. It is the graph which showed the measurement data of the sugar content of the fruit which concerns on embodiment.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In all the drawings, the same reference numerals are given to the same components, and the description will be omitted as appropriate. In the following, it is understood by those skilled in the art that the stem includes branches, stems, vines, underground stems and the like.

<Fruit production method>
In the fruit production method according to the present embodiment, the heat insulating material or the heat storage material is fixed to the at least part of the region in the vicinity of the joint portion between the fruit stem and the stem among the fruit stem and the stem of the plant that bears the fruit, and is kept warm. It is a production method including a process. According to this production method, fruit 101 having a high sugar content or high sugar content can be obtained as demonstrated in the examples described later. That is, as compared with the production method according to the conventional method, the fruit 101 having a high sugar content or sugar content can be produced in a short period of time.

(I) Kind of fruit As a plant body in which the fruit used in this embodiment bears fruit, for example, a plant belonging to Cucurbitaceae, Rosaceae, Citrus, Grapeaceae, or Urushiaceae is preferable. Furthermore, as a plant fruiting fruit used in this embodiment, among plants belonging to the family Cucurbitaceae, Rosaceae, Citrus, or Ursiaceae, watermelon, melon, apple, pear, pear, peach, strawberry, loquat, apricot, Particularly preferred are cherries, mandarin oranges, grapes and mango. Furthermore, watermelon, melon, or apple is most preferable as the fruiting plant used in the present embodiment. This is because the fruits of watermelon and melon are large and it takes time for the sugar content to rise throughout the pulp. Apples also form nectar. That is, it is because the technique of this embodiment can be applied particularly suitably to these fruits, and fruits having a higher sugar content or sugar content can be obtained in a shorter period of time than conventional methods.

(Ii) About heat retention FIG. 1: is the schematic for demonstrating the production method of the fruit 101 which concerns on embodiment. As shown in this figure, the heat insulation part 201 is fixed to at least a part of the region in the vicinity of the joint between the fruit stem 102 and the stem 103 and kept warm. For example, the place where the heat insulating portion 201 is fixed is preferably in the vicinity of the joint portion between the fruit stem 102 and the stem 103. That is, it is more preferable to install within 300 cm from the joint part of the fruit stem 102 and the stem 103 or the fruit 101. More preferably, it is installed within 200 cm from the joint of the fruit stem 102 and the stem 103 or the fruit 101. Most preferably, the heat insulation part 201 is installed within 100 cm from the fruit 101. Furthermore, if the heat insulation part 201 is a T-shaped area | region formed in the fruit stem 102 and the stem 103, it is more preferable. The more the heat insulating portion 201 is fixed in the vicinity of the joint portion between the fruit stem 102 and the stem 103, the better the temperature of the conduit sieve tube inside the region near the joint portion between the fruit stem 102 and the stem 103, which is kept warm by the heat insulating portion 201, is also kept warm. The That is, heat is transferred to the fruit 101 by adjusting the temperature of the nourishing moisture to an appropriate range, so that heat can be efficiently transmitted to the fruit and the heat retaining effect of the fruit is increased.

  Further, among the fruit stem 102 and stem 103 of the plant body in which the fruit 101 is fruited, the length in the major axis direction of the stem 102 or stem 103 in the region where the heat insulating portion 201 is fixed and kept warm is the fruit stem 102 and the stem 103. Within the range of 5 mm or more and 200 cm or less is preferable. More preferably, the length of the fruit stem 102 or stem 103 in the major axis direction is in the range of 1 cm or more and 100 cm or less. Most preferably, the length in the longitudinal direction of the fruit stem 102 or stem 103 is in the range of 1 cm to 30 cm. The longer the length of the heat insulating portion 201 disposed along the long axis direction of the stem 103, the more stably the temperature of the fruit stem 102 or the conduit sieve tube inside the stem 103 is maintained. Therefore, the temperature of the nourishing moisture flowing to the fruit 101 is adjusted, and the heat retention effect of the fruit 101 is increased.

  In addition, the period during which the temperature is kept includes, for example, a cell division period in which the cells of the fruit 101 divide, a pulp enlargement period in which the pulp cells are enlarged, or a period including at least a part of the pulp enlargement period in the maturation period in which sweetness is increased. It is more preferable to keep the temperature warm. The most preferable period is a period from the 5th or 6th day of flowering to the 20th day of flowering to the 60th day of flowering. In the process of growing the fruit 101, nourishing moisture is sent to the fruit 101. Therefore, by keeping the temperature during this period, the heat retention effect of the fruit 101 is increased, thereby increasing the production efficiency.

  In the heat retaining step, for example, when the temperature falls to 2 ° C. or lower from the appropriate temperature range in the production of the fruit 101 inside the heat insulating part 201, the heating part 202 is inside the heat insulating part 201, the fruit belly 102 or The stem 103 may be heated. At this time, when the temperature rises to 2 ° C. or higher than the set temperature, it is preferable to stop the heating of the heating unit 202 by the control unit 203. Moreover, in the heat insulation process, you may make it heat by the heating part 202 inside the heat insulation part 201 in summer, such as June, from 6:00 pm when temperature falls to 6:00 am on the next day. At this time, it is preferable that the temperature inside the heat insulating portion 201 is maintained at a temperature higher by 5 ° C. or more than the air temperature. In the winter season, since the daytime is shorter than in the summer season, the inside of the heat insulating portion 201 may be heated by the heating portion 202 between 4 pm when the temperature falls and 7 am the next day. At this time, it is preferable that the temperature inside the heat insulation part 201 is maintained at a temperature higher than the air temperature by 5 ° C. or more. This is because the inside of the heat insulating part 201 can be kept at a stable temperature. Therefore, the heat retention effect of the fruit increases.

  Further, in the heat retaining step, for example, when the temperature of the fruit 101 is lowered to a temperature lower than 2 ° C. by an appropriate temperature range in production, the inside of the heat insulating part 201, the fruit stem 102 or the stem 103 is removed by the heating part 202. When heating is performed and the temperature rises to 5 ° C. or more higher than the set temperature, the heating of the heating unit 202 may be stopped by the control unit 203. In the warming process, in the summer season such as June, heating is not performed during the daytime from 6:00 am to 6:00 pm when the temperature rises, but it is heated from 6:00 pm when the temperature falls to 6:00 am the following day. Heating may be performed by the unit 202. At this time, it is preferable that the temperature of the fruit 101 is maintained at a temperature 5 ° C. or higher than the air temperature. In the winter season, heating is not performed during the daytime from 7:00 am to 4:00 pm when the temperature rises, but is heated by the heating unit 202 from 4:00 pm when the temperature falls to 7:00 am the following day. You may do it. At this time, it is more preferable that the temperature of the fruit 101 is maintained at a temperature higher by 5 ° C. or more than the air temperature. By increasing the temperature of the fruit at night, the translocation of the photo-synthesized sugar to the fruit occurs efficiently for the production of the fruit 101. That is, a fruit having a high sugar content can be produced in a short period of time.

(Iii) Temperature measurement of the inside of the heat insulation part 201 or the fruit 101 As the temperature measurement of the inside of the heat insulation part 201 or the fruit 101 used in this embodiment, for example, the temperature measurement inside the heat insulation part 201 is a temperature inside the heat insulation part 201. It is preferable to carry out with a sensor. The temperature of the fruit 101 is preferably measured by inserting a temperature sensor into the pulp tissue of the fruit 101. Furthermore, it is more preferable to measure the temperature of the fruit 101 by inserting a temperature sensor at a depth of 2 cm from the skin. Moreover, as for the temperature measurement of the inside of the heat insulation part 201 or the fruit 101, it is more preferable to preserve | save the temperature data measured with the temperature sensor with a temperature data logger. This is because a more appropriate temperature range in the production of the fruit 101 can be understood by measuring the temperature of the inside of the heat insulating part 201 or the fruit 101.

(Iv) Measurement of sugar content or sugar content of fruit 101 The sugar content or sugar content of fruit 101 used in the present embodiment may be measured using a Brix meter, for example, for sugar content measurement of fruit 101. At this time, it is preferable to use the internal structure of the fruit 101. When measuring the sugar content of the fruit 101 using a Brix meter, use a piece of tissue obtained by cutting the fruit pulp in the vicinity of the equator plane of the fruit 101 into a strip and further cutting the strip-like pulp tissue from left to right. Is more preferable. In this way, the partial sugar content of the internal tissue of the fruit 101 can be accurately measured. That is, it can be determined whether the fruit 101 has a high sugar content as a whole.

  Moreover, about the measurement of the sugar content of the fruit 101, you may measure using HPLC, for example. At this time, it is preferable to measure by diluting the internal tissue piece juice of the fruit 101 10 times. When the sugar content of the fruit 101 is measured using HPLC, the internal tissue piece juice of the fruit 101 is cut into strips of the fruit pulp in the vicinity of the fruit 101, and the striped pulp tissue is further thinned from left to right. It is preferable to use cut pieces of tissue. This is because the partial sugar content of the internal tissue of the fruit 101 can be accurately measured, and it can be determined whether the fruit has a high sugar content as a whole. In addition, for the sugar for measuring the sugar content of the fruit 101, for example, it is preferable to measure at least one of a monosaccharide, an oligosaccharide, and a polysaccharide. Moreover, aldose or ketose is more preferable as the sugar for measuring the sugar content of the fruit 101. As the sugar for measuring the sugar content of the fruit 101, sucrose, glucose and fructose are particularly preferable. This is because the degree of sweetness that feels sweetness varies depending on the saccharide, so that it is possible to determine whether the fruit is a sweet fruit by accurately measuring the sugar content.

<Embodiment 2: Plant growing apparatus for fruit 101>
The cultivation apparatus of the fruit 101 which concerns on this embodiment is the heat insulation for heat-retaining at least one part of the vicinity region of the coupling | bond part of the fruit stem 102 and the stem 103 among the fruit stem 102 and the stem 103 of the plant body which a fruit bears. A cultivation apparatus including the unit 201. According to this cultivation apparatus, as demonstrated in the examples described later, a fruit 101 having a high sugar content or high sugar content is obtained. That is, as compared with the production method according to the conventional method, the fruit 101 having a high sugar content or sugar content can be produced in a short period of time.

  FIG. 3 is a cross-sectional view showing a cross section of the heat insulating portion 201 according to the embodiment. Although the installation form of the heat insulation part 201 is not specifically limited, For example, it is preferable to provide it so that the circumference | surroundings of the fruit stem 102 or the stem 103 may be enclosed. It is more preferable to provide the heat insulating part 201 so as to surround a part of the periphery of the fruit stem 102 or the stem 103, and it is more preferable to provide the heat insulating part 201 so as to surround the entire periphery of the fruit stem 102 or the stem 103. This is because the heat insulation portion 201 is provided so as to surround the fruit stem 102 or the stem 103, so that the heat inside the heat insulation portion 201 is difficult to escape and the heat does not easily enter from the outside, so that the heat retaining effect is enhanced.

  Moreover, it is preferable to fix the heat insulation part 201 so that the fruit stem 102 or the stem 103 is wrapped by the heat insulation part 201, for example. Moreover, it is more preferable to fix the fruit stem 102 or the stem 103 so as to be sandwiched by the heat insulating portion 201. It is more preferable that the heat insulating part 201 is fixed so as to be sandwiched from both directions at a line-symmetrical position around the fruit stem 102 or the stem 103. It is because it can fix stably by fixing so that the fruit stem 102 or the stem 103 may be pinched | interposed by the heat insulation part 201. FIG.

  Further, the heating unit 202 is not particularly limited, but for example, the heating unit 202 that heats using electric power such as an electric heater is preferable. The heating unit 202 that heats using solar energy such as solar rays or solar heat is more preferable. In this embodiment, the place to be heated is smaller and less costly than the conventional technology, but the cost can be reduced by using solar energy without further environmental impact, and the fruit temperature can be kept high, The sugar content or sugar content of the fruit can be increased.

  Moreover, although the heating part 202 is not specifically limited, For example, it is preferable to comprise at least one of an oil heater, a hot water heater, a warm air heater, an infrared heater, or an electric heater. More preferably, the heating unit 202 includes at least one of a quartz tube heater, a ceramic heater, a sheathed heater, a ribbon heater, a nozzle heater, a band heater, a belt heater, a silicon rubber heater, a flexible heater, a mold heater, and a Peltier element. This is because heating can be performed by the heating unit 202 suitable for the characteristics and characteristics of the fruit stem 102 or the stem 103, and the heat-retaining effect of the fruit is increased.

  The control unit 203 is not particularly limited, but preferably includes a temperature sensor using, for example, a bimetal, a thermistor, or a thermocouple as a detector. More preferably, the control unit 203 includes at least one of a platinum resistance sensor, a rhodium iron resistance sensor, a cell Knox resistance sensor, a germanium resistance sensor, a ruthenium oxide resistance sensor, and a capacitance sensor. Since the heating intensity of the heating unit 202 is controlled on the basis of the temperature inside the heat insulating unit 201 detected by the temperature sensor of the control unit 203 suitable for the characteristics and characteristics of the fruit stem 102 or the stem 103, This is because the temperature can be kept at a stable temperature, and the heat keeping effect of the fruit 101 is increased.

  Further, the heat insulating part 201 is not particularly limited. For example, the heat insulating part 201 includes at least one of a waterproof material, a dew proof material, a heat radiating material, an antiseptic material, an acid resistant material, a reflective material, a heat insulating material 301, a heat storage material 302, and a heat insulating material 303. Preferably it is done. Among these, in particular, it is more preferable that it is composed of at least one of a reflective material, a heat insulating material 301, a heat storage material 302, and a heat insulating material 303. Among these, it is most preferable that the heat insulating material 301, the heat storage material 302, or the heat insulating material 303 is used. This is because the heat retention effect of the fruit 101 is further increased by the effect of the material of the heat insulating portion.

  Moreover, the heat insulating material 301 is preferably a metal heat insulating material such as aluminum foil, a fiber heat insulating material such as glass wool, a foam heat insulating material such as polystyrene foam, or a vacuum heat insulating material. The heat insulating material is particularly preferably glass wool, cellulose fiber, carbonized cork, urethane foam, polystyrene foam, or aluminum foil. This is because the heat insulating effect of the fruit 101 is further increased by the heat insulating effect of the material of the heat insulating material 301.

  The heat storage material 302 is preferably an inorganic hydrated salt such as calcium chloride, an organic compound such as paraffin, or water. The heat storage material is particularly preferably calcium chloride, sodium sulfate, sodium nitrate, sodium thiosulfate, sodium acetate, paraffin, or water. For example, by using solar energy such as solar rays and solar heat, it is possible to heat even after sunset using latent heat. This is because the heat retention effect of the fruit 101 is further increased by the heat storage effect of the material of the heat storage material 302.

  In addition, the heat insulating material 303 is preferably, for example, a fiber heat insulating material such as asbestos, a foam heat insulating material such as foamed polyethylene, or a bubble cushioning material. It is more preferable to use a bubble cushioning material for the heat insulating material 303. This is because the heat retaining effect of the fruit 101 is further increased by the heat retaining effect of the material of the heat retaining material 303.

  As mentioned above, although embodiment of this invention was described with reference to drawings, these are the illustrations of this invention, Various structures other than the above are also employable.

  For example, in the above embodiment, it is more preferable that the place where the heat insulating portion 201 is fixed be installed within 300 cm from the joint portion of the fruit stem 102 and the stem 103 or the fruit 101, but for herbaceous plants such as melon It is more preferable to install within 100 cm from the joint portion of the fruit stem 102 and the stem 103 or the fruit 101. For herbaceous plants such as melons, it is more preferable that they are installed within 50 cm from the joint between the fruit stem 102 and the stem 103 or the fruit 101. For herbaceous plants such as melons, it is most preferable to install the heat insulating part 201 within 30 cm from the fruit 101. In this way, in the case of a plant that is easy to attach the heat-insulating part 201 to the region in the vicinity of the joint of the stem 102 and the stem 103 such that the fruit is close to the ground, the heat-insulating part is closer to the fruit 101. By installing 201, the advantage that the heat retention effect of the fruit 101 increases is acquired.

  For example, in the above embodiment, the region near the joint between the fruit stem 102 and the stem 103 is a T-shaped region formed by the fruit stem 102 and the stem 103, but the cross region formed by the fruit stem 102, the stem 103, or the petiole , H-shaped region, I-shaped region, or polymorphic region. In this way, by keeping the portion of the stem 103 such as the petiole or side branch where many stems 103 are gathered, the inner pipe sieve tube is also kept warm, the temperature of more nourishing moisture is adjusted, and heat is efficiently transferred to the fruit 101. And the advantage that the heat-retaining effect of the fruit 101 is increased is obtained.

  For example, in the above embodiment, the period for keeping the temperature is a period including at least a part of the fruit enlargement period among the cell division period, the fruit enlargement period, and the maturation period of the fruit 101, but before fruiting, after fruiting, or of the fruit 101. It may be after the aging period. This is because the productivity of the fruit 101 is improved also by the type of the plant body that is susceptible to the production of the fruit 101 depending on the temperature before the fruiting or after the ripening period of the fruit 101.

  For example, in the above embodiment, the temperature is preferably 20 ° C. or higher, but a temperature of 0 ° C. or lower, a low temperature of 0 ° C. or higher and 20 ° C. or lower, a normal temperature of 20 ° C. or higher and 45 ° C. or lower, or 45 ° C. or higher. High temperature may be used. In this way, when the heat retention temperature is set to 0 ° C. or less, the sugar and other solutes of the fruit 101 are concentrated in the unfrozen portion by freezing the moisture of the fruit 101, thereby obtaining fruit juice having a high sugar content. be able to. In addition, in accordance with the shipment of the fruit 101, the heat retention temperature can be lowered to artificially delay the growth of the fruit 101. Moreover, it is because the fruit 101 can be ripened early when it is made high temperature.

  For example, in the above embodiment, the heat retaining step includes the step of controlling the temperature inside the heat insulating unit 201 by the heating unit 202, but the step of controlling the temperature inside the heat insulating unit 201 by the cooling unit may be included. Good. If it does in this way, when it exceeds the heat insulation effect of the heat insulation part 201, it can prevent that the temperature inside the heat insulation part 201 goes up, it can heat-retain with the stable temperature, and the heat retention effect of the fruit 101, for example This is because of the increase.

  For example, in the above-described embodiment, the fixing state of the fruit stem 102 or the stem 103 by the heat insulating unit 201 is fixed so that the fruit stem 102 or the stem 103 is pinched by the heat insulating unit 201. You may enclose and fix with a fixing | fixed part. In this way, for example, in fruits such as melon, whose commercial value greatly changes depending on the presence or absence of stems or stems, the stems 102 or stems 103 are protected by surrounding and fixing the stems 102 or stems 103 in all directions. New effects can be produced.

  For example, in the above-described embodiment, the fixing state of the fruit stem 102 or the stem 103 by the heat insulating unit 201 is fixed so as to wrap the fruit stem 102 or the stem 103 by the heat insulating unit 201. However, the fruit 101 and the fruit stem 102 and / or the stem are fixed. You may fix so that 103 may be wrapped. This is because the fruit 101 can be protected together with the heat retention effect of the fruit 101 by the heat retention of the fruit stem 102 or the stem 103.

For example, in the above-described embodiment, the fixing state of the fruit stem 102 or the stem 103 by the heat insulating part 201 is fixed so as to wrap the fruit stem 102 or the stem 103 by the heat insulating part 201. Further, the adhesive tape is applied from the outside of the heat insulating part 201. This is because the heat insulating portion 201 and the fruit stem 102 or the stem 103 are more firmly fixed and the heat retaining effect is increased.

  For example, in the above embodiment, the structure of the heat insulating unit 201 further includes the heating unit 202 provided inside the heat insulating unit 201. However, the structure may further include a cooling unit provided inside the heat insulating unit 201. . If it does in this way, when the heat insulation effect of the heat insulation part 201 is exceeded, it can prevent that the temperature inside the heat insulation part 201 goes up, for example. That is, the temperature can be kept at a stable temperature, and the heat keeping effect of the fruit 101 is increased.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to these.

<Example 1: Temperature measurement of the heat insulation part inside and watermelon fruit installed in the stem of the base side and the top side near watermelon fruit>
The fruit that bloomed on May 15th of the watermelon variety “Festival Bayashi NK” was used. The stem was fixed by a heat insulating material along the stem to two main branches on the base side and the top side near the watermelon fruit on the 5th day of flowering on May 20, and an electric heating cable was installed. The fixed stem and the electric heating cable were wrapped with a bubble cushioning material, and further wrapped with aluminum foil. In this way, a 30 cm long heat insulating part was provided. The heat insulation part installed in two main branches on the base side and the top side near the watermelon fruit is shown in FIG. The electric heating cable was turned on, and the temperature inside the heat insulating part was set to a minimum temperature of 30 ° C. and a maximum temperature of 40 ° C., and heat insulation was started. The temperature of the watermelon fruit was measured by inserting a temperature sensor at a depth of 2 cm from the skin.

  Thus, the result of having measured the temperature measurement of the heat insulation part inner side installed in the stem of the base part near the watermelon fruit and the top part, and the temperature of watermelon fruit is shown in FIG.

  As a result, the night temperature from 6 pm to 6 am the next day could be maintained higher than that of the conventional vinyl house. In addition, the watermelon fruit temperature from 7 am to 4 pm was lower than that of the prior art. This is assumed to be a direct sunlight shielding effect by the heat insulating portion. Therefore, it is assumed that the time zone in which the commutation in which the photo-synthesized sugar moves to the watermelon fruit occurs shifts. Furthermore, by increasing the temperature of the fruit from 6:00 pm to 6:00 am the next day, the translocation of moving the photo-synthesized sugar to the watermelon fruit occurs efficiently for the fruit production. That is, a fruit having a high sugar content can be produced in a short period of time.

<Example 2: Measurement of size and weight of watermelon fruit on the 24th day and the 37th day of flowering>
Watermelon fruits in Example 1 were collected on the 24th day and the 37th day of flowering, and the diameter of the vertical axis, the diameter of the horizontal axis, and the weight were measured. The measurement results are shown in Table 1 below and FIG.

  As a result of the measurement of five watermelon fruits, there was no significant difference with respect to the diameter of the vertical axis, the diameter of the horizontal axis, and the weight of the watermelon fruit as compared with the prior art.

<Example 3: Measurement of sugar content and sugar content of watermelon fruit>
Watermelon fruits on the 24th and 37th days of flowering were collected and the sugar content and sugar content were measured. The sugar content and sugar content were determined by splitting the watermelon fruit in half on the equator plane and cutting the disc-shaped flesh separated from the upper and lower halves in a thickness of 2 cm into a band with a width of 2 cm along the maximum diameter. A piece of tissue obtained by chopping a strip-like pulp tissue from left to right every 1.5 cm in width was used. A conceptual diagram of the measurement site of the pulp tissue is shown in FIG. The sugar content of each tissue piece was measured with a Brix meter, and the sugar content was measured by HPLC after diluting each tissue piece juice 10-fold.

  The results of measuring the sugar content of watermelon fruit in this manner are shown in Table 2 and FIG. 7 below, and the results of measuring the sugar content are shown in Table 3 and FIG. 8 below. In addition, the measurement result about each tissue piece is shown in a of a figure, and the average value of the measurement result of each tissue piece is shown in b of a figure.

  As a result of the above measurement, the sugar content was higher than that of the prior art as a result of measuring five watermelon fruits. In addition, in terms of sugar content, there was no difference in glucose compared to the prior art, but sucrose had a significant difference in sugar content in the fruit on the 24th day of flowering. Regarding fructose, both the fruit on the 24th day of flowering and the fruit on the 37th day of flowering had a high sugar content and a significant difference.

<Example 4: Temperature measurement of the inside of the heat insulation part and the melon fruit installed in the stem of the 1st side branch near the melon fruit>
Flowered melon fruit was used. On the stem of the first side branch in the vicinity of the fruit 5 days after flowering, the stem was fixed by a heat insulating material along the stem and an electric heating cable was installed. The fixed stem and the electric heating cable were wrapped with a bubble cushioning material, and further wrapped with aluminum foil. In addition, the end was stopped with vinyl tape to prevent moisture such as rain from entering the inside of the heat insulating part. In this way, a heat insulating part having a length of 30 cm was provided. The heat insulation part installed in the stem of the 1st side branch near the melon fruit is shown in FIG. The electric heating cable was turned on, and the temperature inside the heat insulating part was set to a minimum temperature of 30 ° C. and a maximum temperature of 40 ° C., and heat insulation was started. The temperature of the melon fruit was measured by inserting a temperature sensor at a depth of 2 cm from the skin.

  FIG. 4 shows the results of the temperature measurement inside the heat insulating portion installed on the stem of the first side branch near the melon fruit and the temperature measurement of the melon fruit.

  As a result, it was possible to maintain a higher average temperature at night from 6:00 pm to 6:00 am the next day than the conventional vinyl house. In addition, although it varies depending on the day, the melon fruit temperature from about 12:00 pm to about 7:00 pm was lower than that of the prior art. This is assumed to be a direct sunlight shielding effect by the heat insulating portion. This makes the daytime temperature lower than in the prior art. Therefore, it is assumed that the time zone in which the commutation in which the photo-synthesized sugar moves to the melon fruit occurs shifts. By raising the temperature of the melon fruit from 6:00 pm to 6:00 am on the following day, the translocation of transferring the photo-synthesized sugar to the melon fruit occurs efficiently for fruit production. That is, melon fruits having a high sugar content can be produced in a short period of time. In addition, the fruit temperature by the prior art from 5:00 pm on May 29 to 4:00 am on May 30 the next day is clearly an abnormal value, and it is estimated that the temperature sensor at this time was malfunctioning.

<Example 5: Measurement of length, diameter and weight of melon fruit on the 40th day after flowering>
The vertical axis diameter, horizontal axis diameter, and weight measurement results of the melon fruits on the 40th day of flowering in Example 4 are shown in Table 4 and FIG. 5 below.

  As a result of measuring 5 melon fruits as described above, there was no significant difference with respect to the diameter of the vertical axis, the diameter of the horizontal axis, and the weight of the melon fruit as compared with the prior art.

<Example 6: Measurement of sugar content and sugar content of melon fruit>
The melon fruits on the 40th day of flowering were collected and the sugar content and sugar content were measured. The sugar content and sugar content were determined by folding the melon fruit on the equatorial plane and cutting the disc-shaped pulp from the upper and lower halves to a thickness of 2 cm and cutting it into a band with a width of 2 cm along the maximum diameter. A piece of tissue obtained by chopping a strip-like pulp tissue from left to right every 1.5 cm in width was used. A conceptual diagram of the measurement site of the pulp tissue is shown in FIG. The sugar content of each tissue piece was measured with a Brix meter, and the sugar content was measured by HPLC after diluting each tissue piece juice 10-fold.

  The results of measuring the sugar content of melon fruits in this way are shown in Table 5 below and FIG. The results of measuring the sugar content are shown in Table 6 below and FIG. In addition, the measurement result about each tissue piece is shown in a of a figure, and the average value of the measurement result of each tissue piece is shown in b of a figure.

  As a result of the measurement of five melon fruits, the sugar content was higher than that of the prior art, and there was a significant difference. In addition, in terms of sugar content, no difference was observed for fructose compared to the prior art, but glucose and sucrose were high in content and significantly different.

<Example 7: Temperature measurement of heat insulation part inner side installed in branch near apple fruit and apple fruit>
The fruit which the apple blossomed was used. On the branch that was 100 cm away from the fruit on June 30, 47 days after the flowering on April 24, the branch was fixed by a heat insulating material along the branch and an electric heating cable was installed. The fixed branch and the electric heating cable were wrapped with a bubble cushioning material, and further wrapped with aluminum foil from above. Also, in order to prevent moisture such as rain from entering the inside of the heat insulating part, vinyl tape is used to wrap the periphery. In this way, a heat insulating part having a length of 100 cm was provided. The heat insulation part installed in the branch near an apple fruit is shown in FIG. The electric heating cable was turned on, and the temperature inside the heat insulating part was set to a minimum temperature of 30 ° C. and a maximum temperature of 40 ° C., and heat insulation was started. The heat was kept until June 30 and kept for 10 days. The temperature of the apple fruit was measured by inserting a temperature sensor at a depth of 2 cm from the skin.

  FIG. 4 shows the results of measuring the temperature inside the heat insulating part installed on the branch 100 cm away from the apple fruit and the temperature of the apple fruit that has reached within 100 cm from the heat insulating part.

  As a result, the apple fruit temperature could be kept higher than that of the conventional vinyl house, and in particular, the night temperature could be kept high. Further, in the prior art, when the temperature change of the vinyl house and the temperature change of the apple fruit are compared, the time axis is shifted. That is, the prior art has a time difference until the temperature is transmitted to the apple fruit. On the other hand, in an Example, the change of the temperature of a heating part and the temperature of an apple fruit interlock | cooperates. From this, it can be seen that the example has better thermal conductivity.

<Example 7: Measurement of weight of apple fruit on day 47 of flowering>
The weight of apple fruit on the 47th day of flowering in Example 6 was measured. The measurement results are shown in FIG.

  As a result of measuring 5 apple fruits as described above, there was no significant difference with respect to the weight as compared with the prior art.

<Example 8: Sugar content and sugar content measurement of apple fruit>
Apple fruits on the 47th day of flowering were collected and their sugar content and sugar content were measured. The sugar content was measured with a Brix meter, and the sugar content was measured by HPLC after diluting apple fruit tissue juice 10 times.

  The results of measuring the sugar content and sugar content of apple fruits in this manner are shown in FIG. 7, and the results of measuring the sugar content are shown in Table 1 and FIG. In addition, the measurement result about each tissue piece is shown in a of a figure, and the average value of the measurement result of each tissue piece is shown in b of a figure.

  As a result of the measurement, five apple fruits were measured. As a result, the sugar content was higher than that of the prior art, and there was a significant difference. In addition, in terms of sugar content, the contents of glucose, sucrose, and fructose were high and significantly different from those of the prior art.

<Consideration of results>
From the experimental results of Examples 1 to 8 above, when producing fruits using a cultivation device fixed to the stem or stem such as the heat insulation part, the sugar content or sugar content of the fruit is increased compared to the prior art. I understand that. That is, it is possible to produce a fruit having a sugar content or sugar content higher than that of the prior art.

  In the above, this invention was demonstrated based on the Example. It is to be understood by those skilled in the art that this embodiment is merely an example, and that various modifications are possible and that such modifications are within the scope of the present invention.

DESCRIPTION OF SYMBOLS 101 Fruit 102 Kakucho 103 Stem 201 Heat insulation part 202 Heating part 203 Control part 301 Heat insulation material 302 Thermal storage material 303 Thermal insulation material

Claims (11)

A method of producing fruit,
A production method comprising a step of fixing a heat insulating material or a heat storage material to at least a part of a region in the vicinity of a joint portion between the fruit stem and the stem among the fruit stem and the stem of the plant that bears the fruit. The production method according to claim 1,
The production method, wherein the adjacent region is a T-shaped region formed by the fruit stem and the stem. In the production method according to claim 1 or 2,
The production method, wherein the neighboring region is a region within 300 cm from the coupling portion. In the production method according to any one of claims 1 to 3,
The method for producing, wherein the step of keeping warm includes the step of keeping warm for a period including at least a part of the pulp thickening period. In the production method according to any one of claims 1 to 4,
The production method, wherein the heat insulating material or the heat storage material is provided so as to surround the perilla or stem. The production method according to claim 5,
The method for maintaining the temperature includes a step of controlling the temperature inside the heat insulating material or the heat storage material by a heating unit provided inside the heat insulating material or the heat storage material. A plant cultivating device for fruiting,
A cultivation apparatus provided with the heat insulation part for heat-retaining at least one part of the vicinity of the joint part of this stem and stem among the stem and stem of the said plant body. In the cultivation apparatus of Claim 7,
The cultivation apparatus with which the said heat insulation part is comprised so that the circumference | surroundings of the said fruit stem or stem may be enclosed. In the cultivation device according to claim 7 or 8,
The cultivation apparatus further provided with the heating part provided inside the said heat insulation part. In the cultivation device according to claim 9,
A temperature sensor that measures the temperature inside the fruit bellflower, the stem, or the heat insulating part;
A cultivation apparatus provided with the control part which controls the heating intensity of the heating part based on the temperature which this temperature sensor detects. It is a cultivation apparatus in any one of Claim 7 to 10, Comprising: The said heat insulation part is a cultivation apparatus which consists of at least one of a reflecting material, a heat insulating material, a thermal storage material, and a heat retention material.