JP6332785B2 - Volatile component release promotion method, plant cultivation method and cultivation system - Google Patents

Description

  The present invention relates to a method for promoting the release of volatile components from herbal plants, a method for cultivating plants using the method, and a plant cultivation system using the method.

  Non-Patent Document 1 discloses a control technique for inducing disease resistance by applying a heat shock to, for example, strawberries using warm water as an alternative technique of chemically synthesized pesticides for pest control. Patent Document 1 discloses a heat shock treatment apparatus and a heat shock treatment method for agricultural plants that enable this control technique. In addition, it has been suggested that disease resistance induction by heat shock involves the whole body acquired resistance induced by an increase in leaf salicylic acid content.

  Non-Patent Document 2 suggests that volatile components are secreted from strawberry leaves after heat shock treatment with hot water, and as a result, may exhibit antibacterial activity.

  However, there is a need for a technique that can suppress various diseases to a higher degree even if it induces systemic acquired resistance to plants or promotes secretion of volatile components using various techniques as described above. It was done.

JP 2009-225715 A

Tatsuo Sato, 2011, "Induction of vegetable disease resistance by heat shock", Plant Protection, 65 (5): 303-307 Katsune Sasaki, et al., 2009, 84. "Invitation of resistance to anthrax by hot water treatment of strawberry leaves" (oral presentation), Phytochemical Regulation Association Proceedings 44: 98

  Therefore, in view of such circumstances, the present invention provides a method for promoting the release of volatile components such as antibacterial substances, a method for cultivating plants using the method, and a plant cultivation system using the method The purpose is to provide.

  As a result of intensive studies by the present inventors in order to achieve the above-mentioned object, it was found that a large amount of the volatile component is released by applying a heat shock to the herb plant that releases the volatile component. The present invention has been completed. The present invention includes the following.

(1) A method for accelerating the release of volatile components, which comprises applying a heat shock to a herb plant that releases volatile components.
(2) The method according to (1), wherein the heat shock is 35 to 55 ° C.
(3) The method according to (1), wherein the heat shock is 40 to 50 ° C.
(4) Volatility according to (1), wherein the heat shock is 10 to 30 seconds when the temperature condition is 50 ° C. and 1 to 3 minutes when the temperature condition is 40 ° C. Method for promoting the release of ingredients.
(5) The method for promoting the release of volatile components according to (1), wherein the herb plant is any of a Lamiaceae plant, an Asperaceae plant, and an Apiaceae plant.
(6) The method according to (1), wherein the herb plant is any one of basil, thyme, sage, lemon balm, geranium and coriander.
(7) The volatile component release promoting method according to (1), wherein the volatile component is an antibacterial substance.
(8) The method according to (1), wherein the volatile component is at least one compound selected from the group consisting of p-cymene, γ-terpinene, thymol, and camphor. .
(9) A method for cultivating a plant, comprising a step of cultivating a herb plant that emits a volatile component and a plant to be cultivated close to each other and applying a heat shock to the herb plant.
(10) In the said process, heat shock is given with respect to the said cultivation object plant with the said herb plant, The cultivation method of the plant as described in (9) characterized by the above-mentioned.
(11) The method for cultivating a plant according to (9), further comprising a step of applying a heat shock to the plant to be cultivated.
(12) The method for cultivating a plant according to (9), wherein the heat shock to the herb plant is 35 to 55 ° C.
(13) The plant cultivation method according to (9), wherein the heat shock on the herb plant is 40 to 50 ° C.
(14) The heat shock to the herb plant is 10 to 30 seconds when the temperature condition is 50 ° C., and 1 to 3 minutes when the temperature condition is 40 ° C. (9 ) The cultivation method of the plant of description.
(15) The method for cultivating a plant according to (9), wherein the herb plant is any of a Lamiaceae plant, an Auroaceae plant, and an Apiaceae plant.
(16) The plant cultivation method according to (9), wherein the herb plant is any one of basil, thyme, sage, lemon balm, geranium and coriander.
(17) The plant cultivation method according to (9), wherein the volatile component is an antibacterial substance.
(18) The plant cultivation method according to (9), wherein the volatile component is at least one compound selected from the group consisting of p-cymene, γ-terpinene, thymol, and camphor.
(19) A cultivating unit that cultivates a herb plant that emits a volatile component and a plant to be cultivated in close proximity, and a heat shock loading means that applies a heat shock to the herb plant of the cultivating unit, Plant cultivation system.
(20) The plant cultivation system according to (19), wherein the heat shock loading means applies a heat shock to the plant to be cultivated together with the herb plant.
(21) The heat shock load means includes a cover having means for moving along the plants growing in a line, a hot water generator, and a spray means for spraying hot water inside the cover. The plant cultivation system according to (19).
(22) The plant cultivation system according to (19), wherein the heat shock loading means loads a heat shock of 35 to 55 ° C. to the herb plant.
(23) The plant cultivation system according to (19), wherein the heat shock loading means loads a heat shock of 40 to 50 ° C. to the herb plant.
(24) The heat shock loading means is configured such that the heat shock to the herb plant is 10 to 30 seconds when the temperature condition is 50 ° C. and 1 to 3 minutes when the temperature condition is 40 ° C. (11) The plant cultivation system according to (19).
(25) The plant cultivation system according to (19), wherein the herb plant is any of a Lamiaceae plant, an Asperaceae plant, and an Apiaceae plant.
(26) The plant cultivation system according to (19), wherein the herb plant is any one of basil, thyme, sage, lemon balm, geranium and coriander.
(27) The plant cultivation system according to (19), wherein the volatile component is an antibacterial substance.
(28) The plant cultivation system according to (19), wherein the volatile component is at least one compound selected from the group consisting of p-cymene, γ-terpinene, thymol, and camphor.

  According to the present invention, a larger amount of volatile components from herbal plants can be released. According to the method for promoting emission of volatile components according to the present invention, an antibacterial effect can be exerted on a plant adjacent to the herb plant using the volatile component released from the herb plant. Therefore, by applying the present invention, diseases can be suppressed by plant pathogens, and the yield of the target plant can be greatly improved.

It is a characteristic figure which shows the result of having examined the influence which it has on the hyphal elongation of a gray mold fungus when a heat shock process is performed to sweet basil. It is a characteristic figure which shows the result of having examined the influence which acts on the hyphal elongation of a gray mold fungus when heat shock processing is performed to sage. It is a characteristic view which shows the result of having examined the influence which it has on the hyphal elongation of a gray mold fungus when heat shock processing is performed to lemon balm. It is a characteristic view which shows the result of having examined the influence which it has on the hyphal elongation of a gray mold fungus when heat shock processing is performed in time. It is a characteristic figure which shows the result of having examined the influence which it has on the hyphal elongation of a gray mold fungus when a heat shock process is performed to geranium. It is a characteristic view which shows the result of having examined the influence which acts on the hyphal elongation of a gray mold fungus when heat shock processing is performed to coriander. It is a characteristic view which shows the result of having examined the volatilization amount of p-cymene when heat shock processing is performed in time. It is a characteristic view which shows the result of having examined the volatilization amount of (gamma) -terpinene when heat shock processing is performed in time. It is a characteristic view which shows the result of having examined the volatilization amount of thymol when heat shock processing is performed in time. It is a characteristic view which shows the result of having examined the volatilization amount of the camphor when the heat shock process was performed to the sage. It is a characteristic view which shows the result of having examined the influence which it has on the hyphal elongation of the gray mold fungus by the density | concentration of p-cymene (standard sample). It is a characteristic view which shows the result of having examined the influence which it has on the hyphal elongation of a gray mold fungus by the density | concentration of (gamma) -terpinene (standard article). It is a characteristic figure which shows the result of having examined the morbidity suppression effect to the gray mold disease with respect to a strawberry when mixing a strawberry and a sage and performing a heat shock process. It is a characteristic figure which shows the result of having examined the morbidity suppression effect to the gray mold disease with respect to a strawberry when mixing a strawberry and lemon balm and performing a heat shock process.

Hereinafter, the present invention will be described in detail.
The method for promoting the release of volatile components according to the present invention is characterized in that heat shock is given to herb plants that release volatile components. Here, the herb plant is not particularly limited, but means a plant that produces a unique aroma caused by essential oil. In particular, herb plants are preferably those that produce essential oils having insecticidal effect, antioxidant activity, antibacterial activity, and the like. Examples of such herb plants include, but are not limited to, Lamiaceae plants, Auroaceae plants and Apiaceae plants.

  Herbs belonging to the family Lamiaceae include, for example, basil, thyme, sage, lemon balm, perilla, mint, rosemary, marjoram, oregano, hyssop, egoma, savory, lavender, hoehound, dog mint, chikuma mint and clarisage be able to.

  Examples of the herb plant belonging to the plant family Pseudoaceae include geranium.

  Examples of the herb plants belonging to the celery family include anise, inond, angelica, chervil, coriander, honey bee, fennel, lobe and parsley.

  In addition, as an herb plant, you may make into the object which belongs to a leek department or a chrysanthemum family, for example besides the thing which belongs to Lamiaceae, Auroaceae, or Apiaceae.

  In particular, herbal plants are preferably those containing antioxidant components such as sage, rosemary, oregano and lemon balm. Moreover, as an herb plant, it is preferable to make basil, thyme, sage, lemon balm, geranium, and coriander containing an antibacterial component into object.

  The volatile components released by these herb plants are not particularly limited, but are preferably antibacterial components. An antibacterial component is a substance having an activity of suppressing the growth of microorganisms. Although it does not specifically limit as an antimicrobial component, For example, the bactericidal effect with respect to microorganisms (For example, fungi, such as filamentous fungi, and bacteria) known as a phytopathogenic fungus, the growth inhibitory effect, the infection prevention effect with respect to the plant of the said microorganisms, It means a substance having at least one of a resistance improving effect in plants and a defense reaction inducing effect in plants. About such volatile components, such as an antimicrobial component, the structure of the component may be identified and the structure may be unknown.

  Among the volatile components released by herb plants, the antibacterial component is not particularly limited, and examples thereof include p-cymene, γ-terpinene, thymol, and camphor. Other than these, examples of the antibacterial component among the volatile components include carvacrol, citral, geraniol, perillaldehyde, and methyleugenol.

  In addition, the volatile component released by the herb plant is not limited to the antibacterial component, and examples thereof include an insecticidal component and an insect repellent component. Examples of these insecticidal components and insect repellent components include thymol, anethole, citronellal, eugenol, carvacrol, α-terpineol, and terpinen-4-ol.

  In the method for promoting the release of volatile components according to the present invention, the release of the volatile components as described above is promoted by applying a heat shock to the herb plant as described above. Giving heat shock means treating the herb plant at a predetermined temperature and time so as to increase the amount of volatile components released from the herb plant. The temperature and time of heat shock are not particularly limited, and can be appropriately set according to the type of herb plant and the type of volatile component. Specifically, the temperature of the heat shock can be 35 to 55 ° C, preferably 40 to 50 ° C.

  In addition, it is preferable to set conditions so that the heat shock has a short processing time at a relatively high temperature and a long processing time at a relatively low temperature. For example, it is preferably 10 to 30 seconds when the temperature condition is 50 ° C. and 1 to 3 minutes when the temperature condition is 40 ° C.

  The method of applying heat shock to the herb plant is not particularly limited, but any of the method of immersing the herb plant in hot water, the method of spraying hot water on the herb plant, or the method of applying hot air to the herb plant There may be. In particular, as a method for applying heat shock to herb plants, JP 2009-225715 A, Tatsuo Sato, 2011, “Induction of vegetable disease resistance by heat shock”, Plant Protection, 65 (5): 303- As disclosed in 307, it is preferable to use a method in which hot water is sprayed on herb plants. Specifically, hot water is generated so that a cover having a means for moving along the plants growing in a row and a mist of hot water whose temperature is controlled to a predetermined temperature are floated inside the cover. It is preferable to use a heat shock treatment device provided with an apparatus and a hot water spray port for spraying hot water inside the cover. According to this heat shock treatment apparatus, by providing the cover, it is possible to increase the temperature of the plant with low energy loss and perform an appropriate heat shock treatment.

  According to the method for promoting the release of volatile components described above, the amount of volatile components released from herb plants can be improved. In addition, about the discharge | release amount of a volatile component, it can analyze, for example using gas chromatography. In gas chromatography, although not particularly limited, for example, volatile components can be quantitatively measured using n-Decane as an internal standard substance. This quantitative analysis by gas chromatography can determine whether or not the amount of volatile components released has improved.

  By using volatile components released from herb plants, antimicrobial effects, insecticidal effects, insect repellent effects and the like due to the volatile components can be expected when other plants are cultivated. That is, the growth effect of the plant can be improved or the yield of the plant or plant tissue can be improved by the effect of the volatile component. As described above, by applying the present invention, it is possible to provide a plant cultivation method and a cultivation system utilizing the antibacterial effect, insecticidal effect, and insect repellent effect due to volatile components released from herb plants.

  For example, volatile components such as p-cymene, γ-terpinene, thymol and camphor, which have antibacterial properties as volatile components, are known to have antibacterial properties against various phytopathogenic fungi as shown in Table 1. ing. Therefore, the cultivation method and cultivation system which prevented generation | occurrence | production of the disease resulting from the phytopathogenic fungi shown in Table 1 by promoting discharge | release of a volatile component as shown in Table 1 can be provided.

  In addition, in the cultivation method and cultivation system to which this invention is applied, it is not limited to the substance shown in Table 1 as a volatile component, It is limited to the microorganisms shown in Table 1 also as a phytopathogenic fungi with the antibacterial effect is not. That is, depending on the type of volatile component to be released, antibacterial effects on bacteria other than the microorganisms shown in Table 1, unicellular eukaryotic microorganisms such as yeast, filamentous fungi including fungi, and basidiomycetes such as mushrooms. As a result, various diseases caused by these plant pathogens can be prevented. Diseases that can be prevented include gray mold, powdery mildew, anthrax, bud blight, yellow rot, black root rot, mycorrhizal disease, potato disease, leaf blight, bacterial wilt, ring-shaped disease , Withering disease and erythema disease.

  Moreover, it does not specifically limit as a plant which can protect from a disease, However, It is a plant which the plant phytopathogen mentioned above infects as a host. Specifically, agriculturally or commercially important plants, for example, crop plants such as cereals, flowers, vegetables and fruits can be used as protected plants.

  Specifically, rice, wheat, barley, rye, oats, pearl barley, millet, millet, millet, millet, maize, sorghum, sorghum, sorghum, sugar cane, bamboo, sasa, macomo, susuki, reed, shiba, ginger, myoga Monocotyledonous plants such as oats can be targeted for protection. Or solanaceous plants such as tobacco, tomato, eggplant, pepper, capsicum, petunia; legumes such as kidney bean, soybean, peanut, lentil, pea, broad bean, cowpea, kudzu, sweet pea, tamarind; strawberry, rose, ume, Rosaceae such as cherry, apple, pear, peach, loquat, almond, plum, karin, hawthorn, bokeh and yamabuki; cucurbits such as cucumber, cucumber, pumpkin, melon, watermelon and loofah; lily, leek, onion, etc. Lilyaceae plants; Brassicaceae plants such as lettuce, cabbage, radish, Chinese cabbage; Grapevine plants such as grapes; Citrus plants such as mandarin oranges, grapefruits, lemons, yuzu; .

  Such a plant to be cultivated is sown or planted with a seedling so as to have a predetermined interval in the same manner as normal cultivation conditions. At this time, in the cultivation method and cultivation system according to the present invention, the herb plant that releases volatile components is grown close to the plant to be cultivated. Here, growing the herb plant close to the plant to be cultivated means that the herb plant may be sown together with the plant to be cultivated or its seedling may be planted, or the herb plant grown separately at a different place May be transplanted.

  In addition, when plants to be cultivated are planted in a line, herb plants may be arranged between adjacent plants to be cultivated, or become one for two adjacent plants to be cultivated. Herb plants may be placed in In addition, when the plants to be grown are planted in a row, the herb plant may be arranged in parallel with the row of plants to be grown.

  In addition, when giving a heat shock to herb plants, the heat shock may be given only to the herb plant, but even if a similar heat shock is given to the plant to be cultivated nearby. good. Tatsuo Sato, 2011, "Induction of disease resistance in vegetables by heat shock", Plant Protection, 65 (5): 303-307 Inducing disease resistance in various plants by applying heat shock Because it is done. As described above, the heat shock condition for the herb plant is 35 to 55 ° C. (preferably 40 to 50 ° C.). When the temperature condition is 50 ° C., the condition is 10 to 30 seconds, and the temperature condition is 40 ° C. If it is set to 1 to 3 minutes, since it matches the conditions of heat shock in which disease resistance is induced in various plants, heat shock can be applied simultaneously with the plant to be cultivated nearby.

  Furthermore, the cultivation system which concerns on this invention is provided with the cultivation part which cultivated the herb plant mentioned above and the plant of cultivation object, and the heat shock load means which gives a heat shock with respect to the said herb plant. Here, the cultivation part means “ridge” in outdoor cultivation and means a cultivation shelf in house cultivation. As the heat shock load means, for example, a heat shock processing device disclosed in Japanese Patent Application Laid-Open No. 2009-225715 can be used. A heat shock treatment device disclosed in Japanese Patent Application Laid-Open No. 2009-225715 includes a cover having means for moving along plants that grow in a line, a hot water generator, and a spray means for spraying hot water inside the cover. And have. In such a heat shock treatment apparatus, a desired heat shock can be applied by spraying hot water on the herb plant and the plant to be cultivated housed inside the cover.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, the technical scope of this invention is not limited to a following example.

[Example 1]
1) Culture of gray mold fungus (Botrytis cinerea)
In 2007, we used a Botrytis cinerea strain that was collected from strawberries grown at the Field Science Education Research Center attached to the Faculty of Agriculture, Ibaraki University. 3 days before the antibacterial activity test to be described later, culturing the cells in potato dextrose agar (PDA) medium dispensed in 15 ml of a 90 mm diameter petri dish and punching the hyphae extension with a 5 mm diameter cork borer just before the test did. The bacterial flora punched out at three locations on each medium was placed together with agar and used for each test.

2) Heat shock by soaking in hot water for plants As test materials, sweet basil (Ocimum basilicum), sage (Salvia officinalis), lemon balm (Melissa officinalis) cultivated in a plastic film house in the Field Science Education Research Center attached to the Faculty of Agriculture, Ibaraki University Thymus vulgaris, geranium (Pelargonium × fragruns'Nutmug ') and coriander (Coriandrum sativum L.) were used. The temperature of the heat shock treatment was 50 ° C., and water (water treatment) at room temperature (25 ° C.) was used as a control for a total of 2 levels. Heat shock by immersing the foliage divided into each test setting amount in a styrofoam container (length 17.5 x width 25 x depth 17.3 cm, volume 7.5 L) filled with hot water or water for a treatment time of 20 seconds Went.

3) Effect of volatile components released from plants on mycelial growth Opening the petri dish with the gray mold fungus flora placed in three places, put it in a container 15.5 x 21.5 x 9.5 cm deep . Insert 3 g of basil leaves that have been treated with warm water or water into a rock wool cube (2 x 2 x 2 cm) moistened with 3 ml of sterilized water, and place it in a container of length 8.2 x width 5.2 x depth 2.5 cm. It left still in the container which put the petri dish. The lid was immediately taped and sealed to prevent leakage of volatile components released from the leaves. As a control, a container into which no plant body was introduced was prepared, and a total of 3 treatments including water treatment and heat shock treatment were prepared 3 times per treatment. After incubating at 25 ° C. in the dark for 2 days, the diameter of the flora was measured with calipers.

4) Results Regarding the effects on hyphal elongation measured in 3) above, sweet basil (Ocimum basilicum), sage (Salvia officinalis), lemon balm (Melissa officinalis), thyme (Thymus vulgaris), geranium (Pelargonium × fragruns'Nutmug ') 1 and 6 show the results when coriander (Coriandrum sativum L.) was used.

  As can be seen from FIG. 1, there was no significant difference from the control group in any treatment in the elongation of the mycelium of the gray mold of the petri dish in the container into which the basil leaf after each treatment was introduced. However, it was found that the hyphal elongation of gray mold fungi tends to be suppressed by heat shock. The possibility of releasing a larger amount of volatile components having antibacterial activity against gray mold than basil leaves was shown by increasing the number of samples.

  As can be seen from FIG. 2, the mycelial elongation of the gray mold fungus in the container into which the sage after heat shock treatment was introduced was significantly suppressed as compared with the control group. According to the present Example, it was shown that the component which inhibits the growth of a gray mold fungus was discharge | released from the leaf of sage by the heat shock process by hot water immersion.

  As shown in FIG. 3, in the lemon balm, the hyphal elongation of the gray mold fungus was significantly suppressed in the water treatment group as compared to the control group. However, there was no significant difference between the heat shock treatment group and the water treatment group or between the heat shock treatment group and the control group. However, it was found from the comparison between the heat shock treatment group and the control group that the hyphal elongation of gray mold fungi tends to be suppressed by heat shock. As shown in FIG. 3, mycelial elongation was significantly suppressed in water treatment as compared to the control group, but the secretion from lemon balm contains a volatile component having antibacterial activity against gray mold. It was considered that the product decomposed or instantaneously evaporated by heat. Therefore, the possibility of releasing a larger amount of volatile components having antibacterial activity against gray mold than the leaves of lemon balm by, for example, relaxing the heat shock condition.

  As shown in FIG. 4, in the thyme, a significant difference was observed in the mycelial elongation of the gray mold fungus in the heat shock treatment group as compared with the water treatment group and the control group, and the mycelial elongation was significantly suppressed. According to the present Example, it was shown that the component which inhibits the growth of a gray mold fungus was discharge | released from the leaf of thyme by the heat shock process by warm water immersion.

  As shown in FIG. 5, in the geranium, a significant difference was observed in the elongation of the mycelium of the gray mold fungus in the heat shock treatment group as compared with the water treatment group and the control group, and the mycelial elongation was significantly suppressed. According to the present Example, it was shown that the component which inhibits the growth of a gray mold fungus was discharge | released from the leaf of geranium by the heat shock process by warm water immersion.

  As shown in FIG. 6, in coriander, a significant difference was observed in the elongation of the mycelium of the gray mold fungus in the heat shock treatment group as compared with the water treatment group, and the mycelial elongation was significantly suppressed. However, it was found from the comparison between the heat shock treatment group and the control group that the hyphal elongation of gray mold fungi tends to be suppressed by heat shock.

  From the above results, sweet basil, sage, lemon balm and Lamiaceae plant belonging to Thyme, Geranium belonging to Auroaceae plant and Coriander belonging to Ciliaceae plant used in this example, by applying heat shock, antibacterial activity It has been shown that the release of volatile components having can be enhanced.

[Example 2]
In this example, the effect of promoting the release of volatile components having antibacterial activity by heat shock against thyme and sage was verified.

  In advance, volatile components having antibacterial activity released from the leaves and sage leaves of thyme subjected to heat shock treatment with hot water immersion were identified by gas chromatography. As a result, p-cymene, γ-terpinene and thymol were identified from the foliage of the thyme subjected to heat shock treatment, and camphor was identified from the sage leaf.

  In the same manner, 0.5 g of stalks and leaves of each thyme subjected to each treatment were placed in a glass container, and n-decane was used as an internal standard substance, and 100 ppm of n-decane was added to each glass container containing 5 μl and sealed. Candidate substances with retention times of 10.35 minutes, 11.12 minutes and 15.47 minutes were designated as p-cymene, γ-terpinene and thymol. Since the peak area of each substance is proportional to the concentration of that substance, the ratio of the peak area of the analyte to the peak area of the internal standard substance is obtained, and the analysis after heat shock treatment is performed on the volatilization volume of the analyte after water treatment. The increase / decrease ratio of the volatilization amount of the target substance was calculated. Samples were analyzed 3 times for each treatment, 3 times for each individual.

  Similarly, using 0.5 g of sage stems and leaves that were similarly treated, the candidate substance having a retention time of 13.02 minutes was similarly analyzed as camphor.

  Quantitative results of p-cymene, γ-terpinene and thymol released from thyme foliage are shown in FIGS. 7 to 9, respectively, and quantitative results of camphor released from sage leaves are shown in FIG. As shown in FIGS. 7 to 10, volatile components having antibacterial activity such as p-cymene, γ-terpinene, thymol, and camphor are shown to be released in a large amount from herb plants by heat shock treatment. It was done. As shown in FIGS. 7-10, it became clear that the emission promotion effect of these volatile components which have antibacterial activity is remarkably excellent compared with plants other than herb plants (not shown).

  In addition, p-cymene and γ-terpinene were shown to have antibacterial activity at a concentration of about 50 ppm, respectively, by evaluation of antibacterial activity using commercially available samples (FIGS. 11 and 12). The results shown in FIGS. 11 and 12 are as follows: a paper disk containing p-cymene or γ-terpinene was allowed to stand on a petri dish lid of a PDA medium carrying a gray fungus flora, for 2 days at 25 ° C. It is the result of measuring the hyphal elongation diameter after incubating in the dark. The final concentrations of p-cymene and γ-terpinene were adjusted to 0, 50, 100, and 500 ppm in the air layer in the petri dish.

Example 3
In this example, it was investigated whether the herb plant and strawberry can be mixed, and whether the symptom of gray mold on strawberry can be suppressed by applying heat shock to the herb plant. In this example, sage and lemon balm were used as herbal plants.

  In the strawberry forcing cultivation, the strawberry cultivar “Tochiotome” was planted in 20 cm and 2 stalks on September 10, 2013, and sage and lemon balm were planted at 80 cm intervals between the stalks. . “Tochiotome” seedlings were grown from parental stocks in the year under customary management. Sage and lemon balm were sown on May 16 and seedlings grown in a 7.5 cm diameter plastic pot until the plant height was 10 or 20 cm or more were used. “Otsuka A prescription (manufactured by Otsuka Chemical Co., Ltd.)” was used as a nutrient solution, and the inside air temperature was controlled at a side window ventilation temperature of 15 ° C., a skylight ventilation temperature of 25 ° C., and a heating temperature of 8 ° C. From January 14 to March 21 of the following year, fruits with gray mold were removed as soon as they were found, and their weights were recorded. A survey of 5 shares per treatment was conducted.

  The result of measuring the weight of fruit afflicted with gray mold when mixed with sage is shown in FIG. 13, and the result of measuring the weight of fruit afflicted with gray mold when mixed with lemon balm is shown in FIG. In addition, in FIG.13 and 14, the "heat shock process" has shown the result when giving a heat shock with respect to the strawberry grown independently. As shown in FIGS. 13 and 14, it was shown that strawberry and sage or lemon balm were mixed, and heat shock was applied to these to suppress morbidity of gray mold against strawberry. In particular, when lemon balm was mixed with strawberries, it was shown that the disease of gray mold can be greatly suppressed. This result can be said to be an excellent effect that cannot be predicted from the results of the mycelial elongation suppression experiment of gray mold fungus by lemon balm (FIG. 3).

Claims (9)

It is characterized by giving a heat shock to herb plants that release volatile components for 10 to 30 seconds when the temperature condition is 50 ° C. and 1 to 3 minutes when the temperature condition is 40 ° C. And a method for promoting the release of volatile components. A herb plant that emits a volatile component and a plant to be cultivated are cultivated close to each other , and when the temperature condition is 50 ° C. with respect to the plant to be cultivated together with the herb plant , the temperature is 10 to 30 seconds. The cultivation method of a plant including the process of giving the heat shock which makes 1-3 minutes when conditions are 40 degreeC . The plant cultivation method according to claim 2, wherein the plant to be cultivated is a strawberry. The plant cultivation method according to claim 2, wherein the herb plant is a sage and / or lemon herb. Control of gray mold disease in plants to be cultivated, including the step of cultivating herb plants that release volatile components and plants to be cultivated close to each other and applying heat shock to the plants to be cultivated together with the herbs plants Method. The method for controlling gray mold disease according to claim 5, wherein the heat shock is 35 to 55 ° C. 6. The control of gray mold disease according to claim 5, wherein the heat shock is 10 to 30 seconds when the temperature condition is 50 ° C. and 1 to 3 minutes when the temperature condition is 40 ° C. Method. 6. The method for controlling gray mold disease according to claim 5, wherein the plant to be cultivated is a strawberry. 6. The method for controlling gray mold disease according to claim 5, wherein the herb plant is a sage and / or lemon herb.

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