JP5544572B2 - Method for producing fruit and plant cultivation apparatus for fruiting fruit - Google Patents
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- JP5544572B2 JP5544572B2 JP2010202157A JP2010202157A JP5544572B2 JP 5544572 B2 JP5544572 B2 JP 5544572B2 JP 2010202157 A JP2010202157 A JP 2010202157A JP 2010202157 A JP2010202157 A JP 2010202157A JP 5544572 B2 JP5544572 B2 JP 5544572B2
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- Cultivation Of Plants (AREA)
Description
本発明は、果実の生産方法および果実の結実する植物体の栽培装置に関する。 The present invention relates to a fruit production method and a plant cultivation apparatus for fruiting.
果実の生産において、温度管理の方法として、通常、ハウス、ビニールを筒状にしたトンネル、または畑の表面を紙やプラスチックフィルム等で覆うマルチング等によって温度管理が行われる。 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.
しかしながら、これら温度管理方法は、毎日の日射量の変化によって温度が左右されるため、果実の生産において、安定的に適した温度にすることが必要である。 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.
果実の生産における温度管理として、例えば、特許文献１には、保温容器でスイカの果実を取り囲み加温することで果肉を肥大化させる栽培法または装置の技術が記載されている。 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.
また、特許文献２には、温室メロンの早出し栽培方法として、温室内にて苗床の上部または側面をマルチフィルムで覆い、メロン苗の第一果着果位置付近に熱媒体を通す配管を設置することが記載されている。 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.
また、特許文献３には、短縮茎の部分を局部的に直接加温することにより植物の葉部の伸長に必要な所定の温度範囲に維持する事で、植物体の休眠打破や草勢維持を行うことが可能な植物栽培方法が記載されている。 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.
また、特許文献４には、作物の茎稈から分岐する所定の枝梗の果房部位に設けた熱交換装置において、該熱交換装置が加温触媒と冷却媒体を切換可能に導通されるようにする。さらに、該熱交換装置が、果房部位で該果房を支持するように構成されている植物栽培の熱交換装置が記載されている。 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.
また、特許文献５には、節間が伸長し葉や側枝が茎上に散生してついた主茎、枝、又はシュートをつくる長茎植物の栽培方法が記載されている。またこの文献には、長茎植物の株元の地際から主茎の第１側枝節又は第１０節までの主幹部分の全部分又は一部分は、ヒータにより局所的に直接加温し、当該株元部分の加温制御を行うと記載されている。 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.
しかしながら、上記文献記載の従来技術は、以下の点で改善の余地を有していた。
第一に、特許文献１では、スイカにカバーをかけ加温している。そのため、商品として売るスイカの想定サイズ以上の大きさのカバーが必要である。したがって、カバーを設置する場所の確保が必要である。また、栽培初期段階の果実に対してカバーが大きい。そのため、カバーの内側である果実以外の空間の方が果実より加温される体積が大きく加温効率が悪くなる。そのため、この方法にはコスト面で問題があった。また、果実の肥大化によって、果実全体的にわたって糖度が高くなるまでに時間がかかる。
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.
第二に、特許文献２では、苗床の上部、側面に苗床を覆うマルチフィルムを使用しており、さらにメロン苗第一果着果位置付近に熱媒体を通す配管を布設している。そのため、苗床を覆うマルチフィルムを設け、さらに配管を通すために工事の必要がある。したがって、メロン栽培中にこの技術を導入することは困難である。さらに苗床が広ければ広いほどその工事コストが高くなるという問題があった。 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.
第三に、特許文献３では、植物体の休眠打破や草勢維持を目的としている。すなわち、この方法が果実の生産に役立つかどうかは不明である。また、実施例２の植物栽培装置は、短縮茎を直接ヒータで暖めている。そのため、温度管理に不具合が生じた場合には、その果実全体に悪影響を及ぼす可能性を有する問題があった。 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.
第四に、特許文献４では、果実植物の茎稈から分岐する所定段数の枝梗の花房位置に、結実する果実の重量を受けて支持する部材として熱交換装置が取り付けられている。そのために植物体と熱交換装置の接地面積が狭く、熱伝導率が悪いという問題があった。 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.
第五に、特許文献５では、株元の地際から主茎の第１側枝節又は第１０節までの主幹部分は、ヒータにより局所的に直接加温されている。そのために、株元の地際にヒータを取り付ける際に茂っている植物の葉をかき分け、ヒータを取り付けるという、果実の生産効率が悪い問題があった。また果実の甘さについての記載がなく果実の糖度を高くするかどうか不明である。 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.
本発明は上記事情に鑑みてなされたものであり糖度または糖含量が高い果実を簡便かつ低コストで生産するための技術を提供することを目的とする。 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.
本発明によれば、果実の結実する植物体の果梗及び茎のうち、該果梗及び該茎の結合部の近傍領域の少なくとも一部に断熱材または蓄熱材を固定し保温する工程を含む、生産方法が提供される。 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.
この生産方法によれば、果梗及び茎の結合部の近傍領域の少なくとも一部に断熱材または蓄熱材を固定することで、後述する実施例で示すように糖度または糖含量が高い果実が得られる。 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.
また、本発明によれば、植物体の果梗及び茎のうち、該果梗及び該茎の結合部の近傍領域の少なくとも一部を保温するための断熱部を備える、栽培装置が提供される。 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. .
この構成によれば、断熱部によって果梗及び茎の結合部の近傍領域の少なくとも一部が保温されるため断熱部によって、糖度または糖含量が高い果実が得られる。 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.
本発明によれば、果梗及び茎の結合部の近傍領域の少なくとも一部が保温しているため、糖度または糖含量が高い果実が得られる。 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.
以下、本発明の実施の形態について、図面を用いて説明する。尚、すべての図面において、同様な構成要素には同様の符号を付し、適宜説明を省略する。なお、以下、茎は枝、幹、蔓、地下茎等を含むことは当業者に理解されるところである。 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.
＜果実の生産方法＞
本実施形態に係る果実の生産方法は、果実の結実する植物体の果梗及び茎のうち、果梗及び茎の結合部の近傍領域の少なくとも一部に断熱材または蓄熱材を固定し保温する工程を含む、生産方法である。この生産方法によると、後述する実施例で、実証されているように、糖度または糖含量の高い果実１０１が得られる。すなわち、従来方法による生産方法と比較して、糖度または糖含量の高い果実１０１を短期間で生産することができる。
<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）果実の種類
本実施形態で用いる果実の結実する植物体としては、例えば、ウリ科、バラ科、ミカン科、ブドウ科、またはウルシ科に属する植物が好ましい。さらに本実施形態で用いる果実の結実する植物体としては、ウリ科、バラ科、ミカン科、またはウルシ科に属する植物中でもスイカ、メロン、リンゴ、ナシ、洋ナシ、モモ、イチゴ、ビワ、アンズ、サクランボ、ミカン、ブドウ、マンゴーが特に好ましい。さらに本実施形態で用いる果実の結実する植物体として最も好ましいのは、スイカ、メロン、またはリンゴである。なぜならば、スイカやメロンの果実は大きいために、糖度が果肉全体的に上がるためには時間がかかるためである。またリンゴは、蜜を形成するためである。すなわち、これらの果実には、本実施形態の技術を特に好適に適用してより糖度または糖含量の高い果実を従来法より短期間で得ることができるからである。
(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 the conventional method.
（ii）保温について
図１は実施形態に係る果実１０１の生産方法を説明するための概略図である。この図に示すように、果梗１０２及び茎１０３の結合部の近傍領域の少なくとも一部に断熱部２０１を固定し保温する。例えば、断熱部２０１を固定する場所は、果梗１０２及び茎１０３の結合部の近傍領域が好ましい。すなわち、果梗１０２及び茎１０３の結合部または果実１０１から３００ｃｍ以内に設置するのがより好ましい。果梗１０２及び茎１０３の結合部または果実１０１から２００ｃｍ以内に設置するのがさらに好ましい。最も好ましいのは、断熱部２０１を果実１０１から１００ｃｍ以内に設置することである。さらに、断熱部２０１は、果梗１０２及び茎１０３にて形成するＴ字領域であればより好ましい。この断熱部２０１を果梗１０２及び茎１０３の結合部の近傍に固定させるほど、断熱部２０１で保温された果梗１０２及び茎１０３の結合部近傍領域の内側の導管篩管もよりよく保温される。すなわち、果実１０１へ流れる養水分が適切な範囲に温度調節されることで効率よく果実に熱を伝えることができ、果実の保温効果が増すためである。
(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.
また、果実１０１の結実する植物体の果梗１０２及び茎１０３のうち、断熱部２０１を固定し保温する領域の果梗１０２または茎１０３の長軸方向の長さは、果梗１０２及び茎１０３の結合部から５ｍｍ以上、２００ｃｍ以下の範囲内が好ましい。より好ましいのは果梗１０２または茎１０３の長軸方向の長さが１ｃｍ以上、１００ｃｍ以下の範囲内のものである。最も好ましいのは、果梗１０２または茎１０３長軸方向の長さが１ｃｍ以上、３０ｃｍ以下の範囲内ものである。この断熱部２０１が茎１０３の長軸方向に沿って配設される長さが長ければ長いほど、安定的に果梗１０２または茎１０３の内側の導管篩管も保温される。そのために果実１０１へ流れる養水分が温度調節され、果実１０１の保温効果が増すためである。 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.
また、保温する期間は、例えば、果実１０１の細胞が分裂する細胞分裂期間、果肉細胞が肥大する果肉肥大期間、または甘さを増していく成熟期間のうち果肉肥大期間の少なくとも一部を含む期間にわたって保温するのがより好ましい。最も好ましいのは保温する期間が、開花５日目または６日目から開花２０日目から開花６０日目までの期間である。果実１０１の成長する過程において、果実１０１に養水分が送られる。そのためこの期間に保温することで、果実１０１の保温効果が増すことにより、生産効率があがるからである。 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.
また、保温工程では、例えば、断熱部２０１の内側において、果実１０１の生産における適切な温度範囲より、２℃以下の低い温度に下がった場合、加熱部２０２は断熱部２０１内側、果梗１０２または茎１０３を加温するようにしてもよい。このとき、設定温度より２℃以上の高い温度に上昇した場合、制御部２０３によって、加熱部２０２の加温を停止するのが好ましい。また、保温工程では、断熱部２０１の内側において、６月などの夏期に、気温の下降する午後６時から翌日午前６時の間に加熱部２０２によって加温するようにしてもよい。このとき、断熱部２０１の内側の温度について、気温より５℃以上の高い温度に維持されるのが好ましい。また、冬期については、夏期に比べ日中が短い為、断熱部２０１の内側は、気温の下降する午後４時から翌日午前７時の間に加熱部２０２によって加温するようにしてもよい。このとき、断熱部２０１の内側の温度が、気温より５℃以上の高い温度に維持されるのが好ましい。なぜならば、断熱部２０１の内側を、安定した温度によって保温することができる。そのため、果実の保温効果が増すからである。 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.
また、保温工程では、例えば、果実１０１の温度が、生産における適切な温度範囲より、２℃以下の低い温度に下がった場合、加熱部２０２によって断熱部２０１の内側、果梗１０２または茎１０３を加温し、設定温度より５℃以上の高い温度に上昇した場合、制御部２０３によって加熱部２０２の加温を停止するようにしてもよい。また、保温工程では、６月などの夏期について、気温が上昇する午前６時から午後６時までの昼間に加温を行わず、気温の下降する午後６時から翌日午前６時の夜間に加熱部２０２によって加温するようにしてもよい。このとき、果実１０１の温度について、気温より５℃以上の高い温度に維持されるのが好ましい。また、冬期については、気温が上昇する午前７時から午後４時までの昼間に、加温を行わず、気温の下降する午後４時から翌日午前７時の夜間に加熱部２０２によって加温するようにしてもよい。このとき、果実１０１の温度が、気温より５℃以上の高い温度に維持されるのがより好ましい。夜間に果実の温度を上げることで光合成された糖の果実への移動する転流が果実１０１の生産に対して効率的に起きる。すなわち、糖度の高い果実を短期間で生産できる。 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）断熱部２０１内側または果実１０１の温度測定
本実施形態で用いる断熱部２０１の内側または果実１０１の温度測定として、例えば、断熱部２０１の内側の温度測定は、断熱部２０１の内側に温度センサを備えて行うことが好ましい。また、果実１０１の温度測定は果実１０１の果肉組織に温度センサを差し込んで行うことが好ましい。さらに果実１０１の温度測定は果皮から２cmの深さのところに温度センサを差し込んで行うことがより好ましい。また、断熱部２０１の内側または果実１０１の温度測定は、温度センサにて測定させた温度データを温度データロガーで保存することがより好ましい。断熱部２０１の内側または果実１０１の温度測定を行うことで、果実１０１の生産におけるより適切な温度範囲が分かるためである。
(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）果実１０１の糖度または糖含量の測定
本実施形態で用いる果実１０１の糖度または糖含量の測定は、例えば、果実１０１の糖度測定については、Ｂｒｉｘ計を用いて測定してもよい。このとき、果実１０１の内部組織を用いるのが好ましい。果実１０１の糖度測定について、Ｂｒｉｘ計を用いて測定するとき、果実１０１を赤道面で折半した近傍の果肉を帯状に切り取り、帯状の果肉組織をさらに左から右へ細断した組織片を用いるのがより好ましい。このようにすれば果実１０１の内部組織の部分的な糖度を正確に測定することができる。すなわち、全体的に糖含量の高い果実１０１であるか判断することができる。
(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.
また、果実１０１の糖含量の測定については、例えば、ＨＰＬＣを用いて測定してもよい。このとき、果実１０１の内部組織片果汁を１０倍希釈して測定するのが好ましい。果実１０１の糖含量について、ＨＰＬＣを用いて測定するとき果実１０１の内部組織片果汁は、果実１０１を赤道面で折半した近傍の果肉を帯状に切り取り、帯状の果肉組織をさらに左から右へ細断した組織片を用いるのが好ましい。果実１０１の内部組織の部分的な糖含量を正確に測定することができ、全体に糖含量の高い果実であるか判断ができるからである。また、果実１０１の糖含量の測定する糖については、例えば、単糖、オリゴ糖、および多糖の少なくとも一つを測定するのが好ましい。また果実１０１の糖含量を測定する糖について、アルドース、またはケトースがより好ましい。果実１０１の糖含量を測定する糖については、スクロース、グルコース、フルクトースが特に好ましい。甘味を感じる甘味度は糖類によって異なるので、糖含量を正確に測定することで、甘味の強い果実であるか判断することができるからである。 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.
＜実施形態２：果実１０１の結実する植物体の栽培装置＞
本実施形態に係る果実１０１の栽培装置は、果実の結実する植物体の果梗１０２及び茎１０３のうち、果梗１０２及び茎１０３の結合部の近傍領域の少なくとも一部を保温するための断熱部２０１を備える、栽培装置である。この栽培装置によると、後述する実施例で実証されているように、糖度または糖含量の高い果実１０１が得られる。すなわち、従来方法による生産方法と比較して、糖度または糖含量の高い果実１０１を短期間で生産できる。
<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.
図３は実施形態に係る断熱部２０１の断面を示した断面図である。断熱部２０１の設置形態は特に限定するものではないが、例えば、果梗１０２又は茎１０３の周囲を囲むように設けることが好ましい。断熱部２０１を、果梗１０２又は茎１０３の周囲の一部を囲むように設けることがより好ましく、さらに好ましいのは、果梗１０２又は茎１０３の周囲の全部を囲むように設けることである。この断熱部２０１を、果梗１０２又は茎１０３を囲むように設けることで断熱部２０１の内部の熱が逃げにくく、また外部から熱が侵入しにくいので、保温効果が高まるためである。 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.
また、断熱部２０１を果梗１０２または茎１０３の固定状態は、例えば、断熱部２０１によって果梗１０２または茎１０３を包むように固定することが好ましい。また、断熱部２０１によって果梗１０２または茎１０３を挟みこむように固定することがより好ましい。断熱部２０１によって、果梗１０２または茎１０３を中心として線対称の位置で両方向から挟みこむように固定することがよりさらに好ましい。断熱部２０１によって果梗１０２または茎１０３を挟みこむように固定することによって安定して固定できるからである。 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.
また、加熱部２０２は、特に限定はしないが、例えば、電熱ヒータなどの電力を利用して加熱する加熱部２０２が好ましい。太陽光線や太陽熱などの太陽エネルギーを利用して加熱する加熱部２０２がより好ましい。本実施形態は、従来技術と比べ加温する場所は狭くコストが少なくてすむが、さらに環境負荷のない太陽エネルギーを利用することでコストを削減することができ、また果実温度を高く保持でき、果実の糖度または糖含量を増大することができる。 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.
また、加熱部２０２は、特に限定はしないが、例えば、オイルヒータ、熱水ヒータ、温風ヒータ、赤外線ヒータまたは電熱ヒータの少なくともひとつから構成されるのが好ましい。加熱部２０２が、石英管ヒータ、セラミックヒータ、シーズヒータ、リボンヒータ、ノズルヒータ、バンドヒータ、ベルトヒータ、シリコンラバーヒータ、フレキヒータ、モールドヒータ、およびペルチェ素子の少なくともひとつから構成されるのがより好ましい。果梗１０２または茎１０３の特徴や特性に適した加熱部２０２によって加温をすることができ、果実の保温効果が増すためである。 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.
また、制御部２０３は、特に限定はしないが、例えば、バイメタル、サーミスタまたは熱電対を検知器とする温度センサを備えるのが好ましい。制御部２０３は、白金抵抗センサ、ロジウム鉄抵抗センサ、セルノックス抵抗センサ、ゲルマニウム抵抗センサ、酸化ルテニウム抵抗センサ、およびキャパシタンスセンサの温度センサを少なくともひとつから構成されるのがより好ましい。果梗１０２または茎１０３の特徴や特性に適した制御部２０３の温度センサによって検出する断熱部２０１の内側の温度に基づいて、加熱部２０２の加熱強度を制御するので、断熱部２０１の内側の温度が安定した温度によって保温することができ果実１０１の保温効果が増すためである。 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.
また、断熱部２０１は特に限定しないが、例えば、防水材、防露材、放熱材、防腐材、耐酸性材、反射材、断熱材３０１、蓄熱材３０２、および保温材３０３の少なくともひとつから構成されるのが好ましい。これらの中でも特に、反射材、断熱材３０１、蓄熱材３０２、および保温材３０３の少なくとも一つから構成されるのがより好ましい。さらにこれらの中でも、断熱材３０１、蓄熱材３０２、または保温材３０３から構成されるのが最も好ましい。断熱部の素材の効果によって、さらに果実１０１の保温効果が増すためである。 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.
また、断熱材３０１は、例えば、アルミホイルなどの金属系断熱材、グラスウールなどの繊維系断熱材、ポリスチレンフォームなどの発泡系断熱材、または真空断熱材が好ましい。断熱材は、グラスウール、セルロースファイバー、炭化コルク、ウレタンフォーム、ポリスチレンフォーム、またはアルミホイルが特に好ましい。断熱材３０１の素材の断熱効果によって、さらに果実１０１の保温効果が増すためである。 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.
また、蓄熱材３０２は、例えば、塩化カルシウムなどの無機水和塩、パラフィンなどの有機物化合物、または水が好ましい。蓄熱材は、塩化カルシウム、硫酸ナトリウム、硝酸ナトリウム、チオ硫酸ナトリウム、酢酸ナトリウム、パラフィン、または水が特に好ましい。例えば、太陽光線や太陽熱などの太陽エネルギーを利用することによって、日没後でも潜熱を利用して、加温することができる。蓄熱材３０２の素材の蓄熱効果によって、さらに果実１０１の保温効果が増すためである。 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.
また、保温材３０３は、例えば、アスベストなどの繊維系断熱材、発泡ポリエチレンなどの発泡系断熱材、または気泡緩衝材が好ましい。保温材３０３は、気泡緩衝材を用いるのがより好ましい。なぜならば保温材３０３の素材の保温効果によって、さらに果実１０１の保温効果が増すためである。 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.
以上、図面を参照して本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。 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.
例えば、上記実施の形態では断熱部２０１を固定する場所を果梗１０２及び茎１０３の結合部または果実１０１から３００ｃｍ以内に設置するのがより好ましいとしたが、メロンなどの草本植物に対しては、果梗１０２及び茎１０３の結合部または果実１０１から１００ｃｍ以内に設置するのがより好ましい。メロンなどの草本植物に対しては、果梗１０２及び茎１０３の結合部または果実１０１から５０ｃｍ以内に設置するのがさらに好ましい。メロンなどの草本植物に対して、最も好ましいのは、断熱部２０１を果実１０１から３０ｃｍ以内に設置することである。このようにすれば、果実が地面に近くにあるような、果梗１０２及び茎１０３の結合部の近傍領域に断熱部２０１の取り付けが安易な植物体の場合、果実１０１により近い場所に断熱部２０１を設置することで、果実１０１の保温効果が増すという利点が得られる。 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.
例えば、上記実施の形態では果梗１０２及び茎１０３の結合部の近傍領域を果梗１０２及び茎１０３が形成するＴ字領域としたが、果梗１０２、茎１０３、または葉柄が形成する十字領域、Ｈ字領域、Ｉ字領域、または多形領域としてもよい。このようにすれば、葉柄または側枝などの茎１０３が多く集まる部分を保温することで、内部の導管篩管も保温され、より多くの養水分が温度調節され、効率よく果実１０１に熱を伝えることができ、果実１０１の保温効果が増すという利点が得られる。 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.
例えば、上記実施の形態では保温する期間を果実１０１の細胞分裂期間、果肉肥大期間、成熟期間のうち果肉肥大期間の少なくとも一部を含む期間としたが、結実前、結実後、または果実１０１の熟成期間後としてもよい。このようにすれば、結実前または果実１０１の熟成期間後の温度によって果実１０１の生産に影響されやすい結実する植物体の種類によっても果実１０１の生産性が向上するためである。 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.
例えば、上記実施の形態では保温温度は、２０℃以上が好ましいとしたが、０℃以下の温度、０℃以上２０℃以下の低温、２０℃以上４５℃以下の平温、または４５℃以上の高温としてもよい。このようにすれば、保温温度を０℃以下の温度にした場合は、果実１０１の水分を凍らすことで、果実１０１の糖やその他溶質が未凍結部分に濃縮され、高糖度の果汁を得ることができる。また果実１０１の出荷にあわせて、保温温度を低温にし、果実１０１の成長を人為的に遅らせることができる。また、高温にすると、早期に果実１０１を熟することができるためである。 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.
例えば、上記実施の形態では保温工程が、加熱部２０２によって断熱部２０１の内側の温度制御をする工程を含むとしたが、冷却部によって断熱部２０１の内側の温度制御をする工程を含むとしてもよい。このようにすれば、例えば、断熱部２０１の断熱作用を超えたときに、断熱部２０１の内側の温度が上がるのを防ぐことができ、安定した温度によって保温することができ果実１０１の保温効果が増すためである。 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.
例えば、上記実施の形態では断熱部２０１による果梗１０２または茎１０３の固定状態は、断熱部２０１によって果梗１０２または茎１０３をつつむように固定するとしたが、果梗１０２または茎１０３の全方向を固定部で囲い固定してもよい。このようにすれば、例えば、メロンなど果梗または茎の有無でその商品価値が大きくかわる果実において、果梗１０２または茎１０３の全方向を囲い固定することで果梗１０２または茎１０３の保護する新たな効果を生むことができる。 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.
例えば、上記実施の形態では断熱部２０１による果梗１０２または茎１０３の固定状態は、断熱部２０１によって果梗１０２または茎１０３を包むように固定するとしたが、果実１０１と果梗１０２および/または茎１０３を包むように固定してもよい。このようにすれば、果梗１０２または茎１０３の保温による果実１０１の保温効果とともに果実１０１の保護ができるためである。 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.
例えば、上記実施の形態では断熱部２０１による果梗１０２または茎１０３の固定状態は、断熱部２０１によって果梗１０２または茎１０３を包むように固定するとしたが、さらに、断熱部２０１の外側から接着テープなどの結束物で固定してもよい
このようにすれば、断熱部２０１と果梗１０２または茎１０３がより強固に固定され保温効果が増すためである。
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.
例えば、上記実施の形態では断熱部２０１の構造が、断熱部２０１の内側に設けられた加熱部２０２をさらに備えることしたが、断熱部２０１の内側に設けられた冷却部をさらに備えるとしてもよい。このようにすれば、例えば、断熱部２０１の断熱作用を超えたときに、断熱部２０１の内側の温度が上がるのを防ぐことができる。すなわち、安定した温度によって保温することができ、果実１０１の保温効果が増すためである。 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.
以下、本発明を実施例によりさらに説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to these.
＜実施例１：スイカ果実近辺の基部側と頂部側の茎に設置した断熱部内側およびスイカ果実の温度測定＞
スイカ品種「祭ばやしＮＫ」の５月１５日に開花した果実を用いた。５月２０日の開花５日目のスイカ果実近辺の基部側および頂部側の主枝２カ所に対して、茎に沿って断熱材によって茎を固定し電熱ケーブルを設置した。固定した茎と電熱ケーブルを気泡緩衝材にて包み、その上からアルミホイルでさらに包んだ。このようにして、長さ３０ｃｍ断熱部を設けた。スイカ果実近辺の基部側および頂部側の主枝２カ所に設置した断熱部を図２に示す。電熱ケーブルのスイッチを入れ、断熱部内側の温度を最低温度３０℃、最高温度４０℃までになるように設定し保温を開始した。またスイカ果実の温度測定は、温度センサを果皮から２cmの深さのところに差し込んで行った。
<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.
このようにしてスイカ果実近辺の基部側と頂部側の茎に設置した断熱部内側の温度測定とスイカ果実の温度を測定した結果を図４に示す。 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.
上記の結果、従来技術のビニルハウスよりも、午後６時から翌日午前６時の夜間の温度を高く維持することができた。また午前７時から午後４時のスイカ果実温度が従来技術よりも低くなった。これは、断熱部による直射日光の遮蔽効果と想定される。そのため、光合成された糖をスイカ果実への移動する転流の起こる時間帯がずれるのではないかと想定される。さらに、午後６時から翌日午前６時の夜間に果実の温度を上げることで、光合成された糖をスイカ果実への移動する転流が果実の生産に対して効率的に起きる。すなわち、糖度の高い果実を短期間で生産できる。 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.
＜実施例２：開花２４日目および開花３７日目のスイカ果実の大きさおよび重量の測定＞
実施例１におけるスイカ果実を開花２４日目および開花３７日目で採取し、縦軸の直径、横軸の直径、重量を測定した。測定結果を以下の表１および図５に示す。
<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.
上記の結果、スイカ果実５つについて測定した結果、従来技術と比べ、スイカ果実の縦軸の直径、横軸の直径、重量に対して有意差はなかった。 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.
＜実施例３：スイカ果実の糖度と糖含量測定＞
開花２４日目および開花３７日目のスイカ果実を採取し、糖度および糖含量を測定した。糖度および糖含量は、スイカ果実を赤道面で折半し、上半部と下半部からそれぞれ２ｃｍの厚さで分取した円盤状の果肉をさらに最大直径にそって幅２ｃｍで帯状に切り取り、帯状の果肉組織を左から右へと幅１．５ｃｍごとに細断した組織片を用いた。果肉組織の測定部位の概念図は図６に示す。これらの各組織片を糖度についてはＢｒｉｘ計にて測定し、また糖含量は各組織片果汁を１０倍に希釈後、ＨＰＬＣで測定した。
<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.
このようにしてスイカの果実の糖度を測定した結果を以下の表２および図７に示し、糖含量を測定した結果を以下の表３および図８に示す。なお、図のaには各組織片についての測定結果を示し、図のｂには各組織片の測定結果の平均値を示す。 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.
上記の結果、スイカ果実５つについて測定した結果、従来技術よりも糖度が高くなった。また、糖含量では、従来技術と比べグルコースについては差異がみられなかったが、スクロースについては開花２４日目の果実において糖含量が高く有意差があった。フルクトースについては、開花２４日目の果実および開花３７日目の果実の両方ともに糖含量が高く有意差があった。 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.
＜実施例４：メロン果実近辺の第１側枝の茎に設置した断熱部内側およびメロン果実の温度測定＞
開花したメロン果実を用いた。開花から５日後の果実近辺の第一側枝の茎に対して、茎に沿って断熱材によって茎を固定し電熱ケーブルを設置した。固定した茎と電熱ケーブルを気泡緩衝材にて包み、その上からアルミホイルでさらに包んだ。また雨などの水分を断熱部内側に侵入するのを防ぐため端をビニルテープにて止めた。このようにして、長さ３０ｃｍの断熱部を設けた。メロン果実近辺の第１側枝の茎に設置した断熱部を図２に示す。電熱ケーブルのスイッチを入れ、断熱部内側の温度を最低温度３０℃、最高温度４０℃までになるように設定し保温を開始した。またメロン果実の温度測定は、温度センサを果皮から２cmの深さのところに差し込んで行った。
<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.
このようにしてメロン果実近辺の第一側枝の茎に設置した断熱部内側の温度測定とメロン果実の温度測定した結果を図４に示す。 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.
上記の結果、従来技術のビニルハウスよりも、午後６時から翌日午前６時の夜間の平均温度を高く維持することができた。また日によってばらつきがあるが約午後１２時から約午後７時のメロン果実温度が従来技術よりも低くなった。これは、断熱部による直射日光の遮蔽効果と想定される。このことによって昼間温度が従来技術よりも低くなっている。そのため、光合成された糖をメロン果実への移動する転流の起こる時間帯がずれるのではないかと想定される。午後６時から翌日午前６時の夜間にメロン果実の温度を上げることで、光合成された糖をメロン果実への移動する転流が果実の生産に対して効率的に起きる。すなわち、糖度の高いメロン果実を短期間で生産できる。なお、５月２９日の午後５時から翌日５月３０日の午前４時の従来技術による果実温度は、明らかに異常値であり、この時の温度センサが不調であったと推測する。 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.
＜実施例５：開花４０日間目のメロン果実の長さ、直径、重量の測定＞
実施例４における開花４０日間目のメロン果実の、縦軸の直径、横軸の直径、重量測定結果を以下の表４および図５に示す。
<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.
上記の結果、メロン果実５つについて測定した結果、従来技術と比べ、メロン果実の縦軸の直径、横軸の直径、重さに対して、有意差はなかった。 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.
＜実施例６：メロン果実の糖度と糖含量測定＞
開花４０日目のメロン果実を採取し、糖度および糖含量を測定した。糖度および糖含量は、メロン果実を赤道面で折半し、上半部と下半部からそれぞれ２ｃｍの厚さで分取した円盤状の果肉をさらに最大直径にそって幅２ｃｍで帯状に切り取り、帯状の果肉組織を左から右へと幅１．５ｃｍごとに細断した組織片を用いた。果肉組織の測定部位の概念図は図６に示す。これらの各組織片を糖度についてはＢｒｉｘ計にて測定し、また糖含量は各組織片果汁を１０倍に希釈後、ＨＰＬＣで測定した。
<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.
このようにしてメロン果実の糖度を測定した結果を以下の表５および図７に示す。糖含量を測定した結果を以下の表６および図８に示す。なお、図のaには各組織片についての測定結果を示し、図のｂには各組織片の測定結果の平均値を示す。 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.
上記の結果、メロン果実５つについて測定した結果、従来技術よりも糖度が高くなり、有意差があった。また、糖含量では、従来技術と比べフルクトースについては差異がみられなかったが、グルコース、スクロースについては含有量が高く有意差があった。 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.
＜実施例７：リンゴ果実近辺の枝に設置した断熱部内側およびリンゴ果実の温度測定＞
リンゴの開花した果実を用いた。４月２４日に開花してから４７日後の６月３０日に果実から１００ｃｍ離れた枝に対して、枝に沿って断熱材によって枝を固定し電熱ケーブルを設置した。固定された枝と電熱ケーブルとを気泡緩衝材にて包み、その上からアルミホイルでさらに包んだ。また断熱部内側に、雨などの水分の侵入を防ぐため、ビニルテープを用いて、周囲を巻くようにして止める。このようにして、長さ１００ｃｍの断熱部を設けた。リンゴ果実近辺の枝に設置した断熱部を図２に示す。電熱ケーブルのスイッチを入れ、断熱部内側の温度を最低温度３０℃、最高温度４０℃までになるように設定し保温を開始した。また保温は６月３０日まで行い１０日間保温した。リンゴ果実の温度測定は、温度センサを果皮から２cmの深さのところに差し込んで行った。
<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.
このようにしてリンゴ果実から１００ｃｍ離れた枝に設置した断熱部内側の温度測定と断熱部から１００ｃｍ以内に着果しているリンゴ果実の温度測定した結果を図４に示す。 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.
上記の結果、従来技術のビニルハウスよりも、リンゴ果実の温度を高く保持することができ、特に夜間の温度を高く維持することができた。また、従来技術は、ビニルハウスの温度変化とリンゴ果実の温度変化を比べると時間軸でズレが生じている。すなわち、従来技術は、リンゴ果実へ温度が伝達するまでに時間差がある。一方、実施例では、加熱部の温度とリンゴ果実の温度の変化が連動している。このことから、実施例の方が、熱伝導率が良いことがわかる。 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.
＜実施例７：開花４７日目のリンゴ果実の重量の測定＞
実施例６における開花４７日目のリンゴ果実の重量を測定した。測定結果を図５に示す。
<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.
上記の結果、リンゴ果実５つについて測定した結果、従来技術と比べ、重量に対して、有意差はなかった。 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.
＜実施例８：リンゴ果実の糖度と糖含量測定＞
開花４７日目のリンゴ果実を採取し、糖度および糖含量を測定した。糖度についてはＢｒｉｘ計にて測定し、また糖含量はリンゴ果実組織果汁を１０倍に希釈後、ＨＰＬＣで測定した。
<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.
このようにしてリンゴ果実の糖度と糖含量を測定した結果を図７に示し、糖含量を測定した結果を以下の表１および図８に示す。なお、図のaには各組織片についての測定結果を示し、図のｂには各組織片の測定結果の平均値を示す。 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.
上記の結果、リンゴ果実５つを測定した結果、従来技術よりも糖度が高くなり、有意差があった。また、糖含量では、従来技術と比べグルコース、スクロース、フルクトースについて含有量が高く有意差があった。 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.
＜結果の考察＞
上記の実施例１〜８の実験結果から、上記断熱部のような果梗または茎に固定した栽培装置を用いて果実を生産すると、従来技術と比べ果実の糖度または糖含有量を増加していることがわかる。すなわち、従来技術よりも糖度または糖含量が高い果実を生産することができる。
<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 a sugar content higher than that of the prior art.
以上、本発明を実施例に基づいて説明した。この実施例はあくまで例示であり、種々の変形例が可能なこと、またそうした変形例も本発明の範囲にあることは当業者に理解されるところである。 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.
１０１ 果実
１０２ 果梗
１０３ 茎
２０１ 断熱部
２０２ 加熱部
２０３ 制御部
３０１ 断熱材
３０２ 蓄熱材
３０３ 保温材
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)
前記果実の結実する植物体の果梗及び茎のうち、該果梗及び該茎の結合部の近傍領域の少なくとも一部に果実の周囲を取り囲まない断熱材又は蓄熱材を固定し保温する工程を含む、生産方法。 A method of producing fruit,
The step of fixing the heat insulating material or the heat storage material that does not surround the periphery of the fruit to the at least part of the vicinity of the joint of the stem and the stem among the stem and stem of the plant fruiting fruit. Including production methods.
前記近傍領域が、前記果梗及び前記茎が形成するＴ字領域である、生産方法。 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.
前記近傍領域が、前記結合部から３００ｃｍ以内の領域である、生産方法。 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.
前記保温する工程が、果肉肥大期間の少なくとも一部を含む期間にわたって保温する工
程を含む、生産方法。 In the production method according to any one of claims 1 to 3,
The production method, wherein the step of keeping warm includes a step of keeping warm for a period including at least a part of a pulp thickening period.
前記断熱材または蓄熱材が、前記果梗又は茎の周囲を囲むように設けられている、生産方法。 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.
前記保温する工程が、前記断熱材又は蓄熱材の内側に設けられた加熱部によって前記断熱材又は蓄熱材の内側の温度制御をする工程を含む、生産方法。 The production method according to claim 5,
The production method, wherein the step of keeping 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.
前記植物体の果梗及び茎のうち、該果梗及び該茎の結合部の近傍領域の少なくとも一部を保温するための果実の周囲を取り囲まない断熱部を備える、栽培装置。 A plant cultivating device for fruiting,
A cultivation apparatus provided with the heat insulation part which does not surround the circumference | surroundings of the fruit for heat-retaining at least one part of the area | region near the joint part of this stem and stem among the stem and stem of the said plant body.
前記断熱部が、前記果梗又は茎の周囲を囲むように構成されている、栽培装置。 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.
前記断熱部の内側に設けられた加熱部をさらに備える、栽培装置。 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.
前記果梗、前記茎、または前記断熱部内側の温度を測定する温度センサと、
該温度センサの検出する温度に基づいて、前記加熱部の加熱強度を制御する制御部と、
を備える栽培装置。 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 control unit for controlling the heating intensity of the heating unit based on the temperature detected by the temperature sensor;
A cultivation device comprising:
前記断熱部は、反射材、断熱材、蓄熱材、および保温材の少なくともひとつからなる、
栽培装置。 It is the cultivation apparatus in any one of Claims 7-10, Comprising: The said heat insulation part consists of at least one of a reflecting material, a heat insulating material, a heat storage material, and a heat insulating material,
Cultivation equipment.
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| CN104145730A (en) * | 2014-07-29 | 2014-11-19 | 苏州市新泾村农业基地专业合作社 | Method for increasing loquat fruit sugar content |
| CN109526512A (en) * | 2018-12-10 | 2019-03-29 | 广东省农业科学院果树研究所 | A kind of cultural method improving loquat early yield |
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| JP6123621B2 (en) * | 2013-10-01 | 2017-05-10 | 井関農機株式会社 | Cultivation equipment |
| JP6248063B2 (en) * | 2015-05-29 | 2017-12-13 | マルハニチロ株式会社 | How to improve strawberry fruit quality |
| CN111955268A (en) * | 2020-09-06 | 2020-11-20 | 绿色田园(衡阳)农业发展有限公司 | Loquat disease and insect pest control method |
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| JP5171677B2 (en) * | 2008-02-07 | 2013-03-27 | 石川県公立大学法人 | Watermelon cultivation method and cultivation apparatus |
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| CN104145730A (en) * | 2014-07-29 | 2014-11-19 | 苏州市新泾村农业基地专业合作社 | Method for increasing loquat fruit sugar content |
| CN109526512A (en) * | 2018-12-10 | 2019-03-29 | 广东省农业科学院果树研究所 | A kind of cultural method improving loquat early yield |
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