JP7321434B2 - METHOD FOR CONTROLLING FRUIT STORAGE DISEASES USING PERacetic acid - Google Patents
METHOD FOR CONTROLLING FRUIT STORAGE DISEASES USING PERacetic acid Download PDFInfo
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/16—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group; Thio analogues thereof
Description
本発明は、過酢酸を用いた果実の貯蔵病害の抑制方法に関する。具体的には、収穫された果実の貯蔵病害の抑制方法であって、果実の表面全体およびその果梗部を、その貯蔵および／または輸送の前に、特定濃度の過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする方法に関する。 TECHNICAL FIELD The present invention relates to a method for inhibiting fruit storage diseases using peracetic acid. Specifically, a method for controlling storage diseases in harvested fruit, wherein the entire surface of the fruit and its stems are treated with a fungicide containing a specific concentration of peracetic acid prior to storage and/or transportation thereof. It relates to a method, characterized in that it comprises the step of contacting.
物流網が発達し、各種農産物が国内の遠隔地または海外へも供給されることも珍しくはなくなった。しかしながら、国内の遠隔地または海外への供給の際には、依然として数日から数週間の貯蔵および／または輸送期間を要するため、収穫後の農産物を当該期間中、損なうことなく保管することが益々重要になっている。特に、農産物の収穫後から、貯蔵、輸送、販売に至るまでの期間に生じるいわゆる「貯蔵病害」は、果実、特に果物や野菜などの生鮮食品を腐敗させるため問題となる。貯蔵病害は、収穫前に感染した病原菌に起因する場合や、収穫後の種々の作業中に生じた傷口から新たに感染した病原菌に起因する場合があり、そのような貯蔵病害として、黒かび病、炭疽病、灰色かび病、青かび病、緑かび病などが知られている。またこれらの貯蔵病害は、ペニシリウム（Penicillium）属菌やボトリチス（Botrytis）属菌などの各種糸状菌（一般に、カビと称される）に由来することも知られている。 With the development of distribution networks, it is no longer unusual for various agricultural products to be supplied to remote areas within Japan or overseas. However, storage and/or transportation periods of several days to weeks are still required for supply to remote areas within the country or to foreign countries, so it is increasingly important to keep post-harvest produce intact during this period. becoming important. In particular, so-called "storage diseases" that occur during the period from harvest to storage, transportation and sale of agricultural products cause spoilage of fruits, especially perishable foods such as fruits and vegetables, and thus pose a problem. Storage diseases may be caused by pathogens infected before harvesting, or by pathogens newly infected through wounds caused during various post-harvest operations. , anthracnose, gray mold, blue mold, green mold, etc. It is also known that these storage diseases originate from various filamentous fungi (generally referred to as molds) such as Penicillium and Botrytis.
このような貯蔵病害の対策として、農薬の使用や、貯蔵管理技術の改善など様々な試みがなされている。しかしながら、特に海外への輸出の際には、残留農薬基準が国内と異なるため、国内で使用している貯蔵病害を対象とした農薬が使用できない場合がある。また国内でも、農薬の使用は、しばしば消費者に忌避される。したがって、農薬の使用以外の貯蔵病害の対策が求められている。 As countermeasures against such storage diseases, various attempts have been made, such as the use of agricultural chemicals and the improvement of storage management techniques. However, especially when exporting to overseas, the pesticides used in Japan for storage diseases may not be able to be used because the standards for residual pesticides are different from those in Japan. Also domestically, the use of pesticides is often discouraged by consumers. Therefore, measures against storage diseases other than the use of agricultural chemicals are required.
日本では、ポストハーベスト農薬に類するものとして、防カビ剤（オルトフェニルフェノール、ビフェニル、チアベンダゾール等）および防虫剤（ピペロニルブトキシド）が食品添加物として認められている。また近年、過酢酸製剤が食品添加物として認可された。過酢酸は従前、農園芸用殺菌剤として、例えば、イネ、トマト、白菜、キャベツの病害用殺菌剤として、灌注処理により適用可能なことが知られている（例えば、特許文献１参照）。また黒胡椒などの香辛料を、特定の濃度範囲および温度範囲にある過酢酸水溶液で処理することにより、風味劣化が無く、殺菌することができる旨が報告されている（例えば、特許文献２参照）。さらに農産物の殺菌に、エネルギー（熱・圧力）を利用して過酢酸から放出させた発生期原子状酸素を利用する方法が報告されている（例えば、特許文献３参照）。 In Japan, fungicides (orthophenylphenol, biphenyl, thiabendazole, etc.) and insecticides (piperonyl butoxide) are recognized as food additives as post-harvest pesticides. In recent years, peracetic acid formulations have also been approved as food additives. It is known that peracetic acid can be applied as an agricultural and horticultural fungicide, for example, as a disease fungicide for rice, tomato, Chinese cabbage, and cabbage by irrigation treatment (see, for example, Patent Document 1). It has also been reported that spices such as black pepper can be sterilized without deterioration of flavor by treating them with an aqueous solution of peracetic acid within a specific concentration range and temperature range (see, for example, Patent Document 2). . Furthermore, a method has been reported in which nascent atomic oxygen released from peracetic acid using energy (heat and pressure) is used to sterilize agricultural products (see, for example, Patent Document 3).
本発明の目的は、農薬を使用しない、果実の貯蔵病害の抑制方法を提供することである。 An object of the present invention is to provide a method for controlling fruit storage diseases without using agricultural chemicals.
本発明者らは、近年、日本で食品添加物として認可され、また世界各国でもその使用が認可されている過酢酸製剤に着目し鋭意検討した結果、極めて低濃度の過酢酸により収穫された果実を処理することにより、その貯蔵病害を、国内の遠隔地または海外への供給に要する数日から数週間にわたる貯蔵および／または輸送期間の間、抑制できることを見出し、本発明を完成させた。
したがって、本発明は以下のとおりである：
［１］ 収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする、過酢酸を用いた果実の貯蔵病害の抑制方法。
［２］ 接触工程が、殺菌剤に果実を、その果梗部ともども、浸漬することによって行われる、上記［１］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［３］ 浸漬が、０～４０℃の温度環境下で、５秒以上５分以下で実施される、上記［２］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［４］ 接触工程が、殺菌剤を果実に、その果梗部ともども、噴霧することによって行われる、上記［１］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［５］ 接触工程後、殺菌剤の洗浄工程を含まない、上記［１］～［４］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［６］ 接触工程後、乾燥工程を含む、上記［１］～［５］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［７］ 収穫された果実が、カンキツ類の果実である、上記［１］～［６］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［８］ 収穫された果実が、ナス科植物の果実である、上記［１］～［６］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［９］ 貯蔵病害が、青かび病、緑かび病および／または灰色かび病である、上記［７］または［８］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。In recent years, the present inventors have focused on peracetic acid preparations, which have recently been approved as food additives in Japan and are also approved for use in countries around the world. The inventors have found that the storage disease can be suppressed during storage and/or transportation periods ranging from days to weeks required for delivery to remote areas in the country or overseas, and have completed the present invention.
Accordingly, the present invention is as follows:
[1] A step of contacting the harvested fruit together with the fruit peduncle with a fungicide containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm before storage and/or transportation. A method for inhibiting fruit storage disease using peracetic acid.
[2] The method for inhibiting storage diseases of fruit using peracetic acid according to [1] above, wherein the contacting step is performed by immersing the fruit together with its stem part in the fungicide.
[3] The method for inhibiting fruit storage diseases using peracetic acid according to [2] above, wherein the immersion is carried out in a temperature environment of 0 to 40°C for 5 seconds or more and 5 minutes or less.
[4] The method for inhibiting storage diseases of fruit using peracetic acid according to [1] above, wherein the contacting step is carried out by spraying the fungicide on the fruit together with its fruit stem.
[5] The method for inhibiting fruit storage diseases using peracetic acid according to any one of [1] to [4] above, which does not include a disinfectant washing step after the contact step.
[6] A method for suppressing storage diseases of fruit using peracetic acid according to any one of [1] to [5] above, which includes a drying step after the contacting step.
[7] The method for inhibiting storage diseases of fruit using peracetic acid according to any one of [1] to [6] above, wherein the harvested fruit is a citrus fruit.
[8] The method for suppressing storage disease of fruit using peracetic acid according to any one of [1] to [6] above, wherein the harvested fruit is a fruit of a plant of the family Solanaceae.
[9] The method for suppressing storage diseases of fruit using peracetic acid according to [7] or [8] above, wherein the storage diseases are blue mold, green mold and/or gray mold.
本発明の方法は、食品添加物として認可されている過酢酸を極めて低濃度で殺菌剤として用いることから、収穫された果実に適用可能な、安価かつ安全な方法である。また本発明の殺菌方法は、果実を、その果梗部ともども、殺菌剤に浸漬させたり、果実に、その果梗部ともども、殺菌剤を噴霧したりすることにより容易に実施され、かつ続く殺菌剤の洗浄工程が不要であること等から、簡便な操作で容易に実施することができる。さらに本発明の方法は、糸状菌の殺菌効果が高く、貯蔵病害を、国内の遠隔地または海外への供給に要する数日から数週間にわたる貯蔵および／または輸送期間の間、抑制できる優れたものである。 Since the method of the present invention uses peracetic acid, which is approved as a food additive, as a disinfectant at an extremely low concentration, it is an inexpensive and safe method that can be applied to harvested fruits. In addition, the sterilization method of the present invention is easily carried out by immersing the fruit together with its stem in a fungicide or by spraying the fruit together with its stem with a fungicide, followed by sterilization. Since a step of washing the agent is not required, it can be easily carried out with a simple operation. Furthermore, the method of the present invention has a high fungicidal effect on filamentous fungi, and is excellent in that storage diseases can be suppressed during the storage and/or transportation period of several days to several weeks required for supply to remote areas in Japan or overseas. is.
以下、本発明の実施の形態について説明するが、本発明は以下の実施の形態に限定されるものではなく、本発明の要旨を逸脱しない範囲において、任意に変形して実施することができる。 Embodiments of the present invention will be described below, but the present invention is not limited to the following embodiments, and can be arbitrarily modified without departing from the scope of the present invention.
（果実）
本発明の適用対象である「収穫された果実」は、摘果された果物や野菜を意味し、特に、貯蔵および／または輸送の際に、貯蔵病害が懸念される果物や野菜であれば特に限定されない。果物の例としては、リンゴ、ナシなどのバラ科植物の果実、ミカン、イヨカン、レモン、キンカンなどのミカン科植物の果実が挙げられ、好ましい例としては、ミカン（温州ミカン）、イヨカン、レモン、キンカンなどのミカン科のカンキツ類の果実が挙げられる。野菜の例としては、スイカ、ゴーヤ、トウガン、カボチャ、メロンなどのウリ科植物の果実、トマト、ナス、ピーマンなどのナス科植物の果実が挙げられ、好ましい例としては、トマト、ナス、ピーマンなどのナス科植物の果実が挙げられる。
また「果梗部」は、一般に、枝や茎から分かれて細く伸び、その先に果実をつけている部分を指すが、本発明で言う「果梗部」とは、収穫の際、果梗が果実に近いところで切り落とされた、萼（がく）や蔕（へた）を含む部分を指す。(fruit)
The "harvested fruit" to which the present invention is applied means thinned fruits and vegetables, and is particularly limited if the fruits and vegetables are concerned about storage diseases during storage and / or transportation. not. Examples of fruits include fruits of Rosaceae plants such as apples and pears, and fruits of Rutaceae plants such as mandarin oranges, iyokan, lemons and kumquats. Citrus fruits of the Rutaceae family, such as kumquats, can be mentioned. Examples of vegetables include fruits of Cucurbitaceous plants such as watermelon, bitter gourd, castor bean, pumpkin and melon, and fruits of solanaceous plants such as tomatoes, eggplants and green peppers. Solanaceous plant fruits.
In addition, the "peduncle" generally refers to the part that is divided from the branches and stems and extends thinly, and the fruit is attached to the tip of it. refers to the part including the calyx and husk, which is cut off near the fruit.
（殺菌剤）
本発明の方法で使用される「殺菌剤」は、所定の濃度の過酢酸を含む水溶液である。過酢酸の濃度は、１０ppm以上１００ppm未満であり、その下限値は、好ましくは２０ppm以上、より好ましくは２５ppm以上であり、その上限値は、好ましくは９０ppm以下、より好ましくは８０ppm以下、特に好ましくは５０ppm以下である。水溶液中において、過酢酸は、下記式
で示されるような平衡状態にある。本発明における過酢酸の濃度とは、総過酸化物を過酢酸に換算した濃度を意味する。(Fungicide)
The "disinfectant" used in the method of the present invention is an aqueous solution containing peracetic acid at a given concentration. The concentration of peracetic acid is 10 ppm or more and less than 100 ppm, the lower limit is preferably 20 ppm or more, more preferably 25 ppm or more, and the upper limit is preferably 90 ppm or less, more preferably 80 ppm or less, and particularly preferably 50 ppm or less. In an aqueous solution, peracetic acid has the following formula
is in equilibrium as shown by The concentration of peracetic acid in the present invention means the concentration of total peroxide converted to peracetic acid.
本発明における殺菌剤としては、市販の過酢酸製剤を使用してもよく、また市販の過酢酸製剤を所定の濃度に希釈して使用してもよい。なお市販の過酢酸製剤は、過酢酸、酢酸、過酸化水素及び水の他に、場合により１－ヒドロキシエチリデン－１，１－ジホスホン酸（別名：エチドロン酸；ＨＥＤＰ）やオクタン酸（その場合、副生する過オクタン酸）を含む。 As the disinfectant in the present invention, a commercially available peracetic acid preparation may be used, or a commercially available peracetic acid preparation diluted to a predetermined concentration may be used. In addition to peracetic acid, acetic acid, hydrogen peroxide and water, commercially available peracetic acid preparations may include 1-hydroxyethylidene-1,1-diphosphonic acid (also known as etidronic acid; HEDP) and octanoic acid (in that case, peroctanoic acid, which is a by-product).
（貯蔵病害）
本発明における「貯蔵病害」は、農産物の収穫後から、貯蔵、輸送、販売に至るまでの期間に生じる病害を指し、いわゆる市場で発生する「市場病害」、貯蔵中に発生する「貯蔵病害」、および輸入農産物の輸送中に発生する「輸入病害」なども含むものとする。貯蔵病害として、具体的には、ペニシリウム（Penicillium）属菌、ボトリチス（Botrytis）属菌、ゲオトリクム（Geotrichum）属菌などに由来する、青かび病（病原菌名：Penicillium italicum）、緑かび病（病原菌名：Penicillium digitatum）、灰色かび病（病原菌名：Botrytis cinerea）、白かび病（病原菌名：Geotrichum candidum）などが挙げられるが、これらに限定されない。本発明の方法により抑制され得る貯蔵病害の典型例としては、ペニシリウム属菌またはボトリチス属菌などの糸状菌に由来する、青かび病、緑かび病および／または灰色かび病である。
例えば、灰色かび病は空気伝染性の病害であり、収穫後、貯蔵中の果実がこれに感染すると、灰色のカビが生じ、腐敗が進行する。灰色かび病菌（Botrytis cinerea）は低温、暗所、高湿度条件下で菌核が発芽し、菌糸接触伝染で感染が広がることから、収穫後の果実に感染した果実が含まれたり、収穫後の種々の作業中に生じた傷口から新たに病原菌に感染したりすると、貯蔵中に感染が広がる。本発明の貯蔵病害の抑制方法で処理された果実は、数日から数週間の貯蔵および／または輸送期間にわたって、その貯蔵病害を抑制することができる。なお本発明において、「貯蔵病害を抑制する」とは、後述の実施例で示すように、無処理群または対照薬群の供試果実と比較して、本発明の方法により処理された供試果実の腐敗果数や腐敗果における腐敗面積率が低下することを意味する。(storage disease)
The "storage disease" in the present invention refers to a disease that occurs in the period from after harvest to storage, transportation, and sale of agricultural products, so-called "market disease" that occurs in the market, and "storage disease" that occurs during storage. , and “imported diseases” that occur during the transportation of imported agricultural products. Specific examples of storage diseases include: blue mold (pathogen name: Penicillium italicum), green mold (pathogen name : Penicillium digitatum), gray mold (pathogen name: Botrytis cinerea), white mold (pathogen name: Geotrichum candidum), etc., but not limited thereto. Typical examples of storage diseases that can be controlled by the method of the present invention are blue, green and/or gray molds from filamentous fungi such as Penicillium or Botrytis.
For example, botrytis is an airborne disease, and when fruit is infected with it during post-harvest storage, gray mold develops and decay progresses. Botrytis cinerea germinates under low-temperature, dark, and high-humidity conditions, and the infection spreads by mycelium contact infection. Infection spreads during storage when pathogenic bacteria are newly infected from wounds caused during various operations. Fruit treated with the storage disease control method of the present invention can control its storage disease over a storage and/or transportation period of several days to several weeks. In the present invention, "inhibiting storage disease" means that, as shown in the examples below, compared with the test fruit of the untreated group or the control drug group, the test fruit treated by the method of the present invention This means that the number of rotten fruits and the rotten area ratio in rotten fruits are reduced.
（接触工程）
本発明の貯蔵病害の抑制方法は、収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする。接触工程は、殺菌剤が果実の表面に十分に塗布される手段であれば特に限定されないが、典型的には、収穫された果実を、その果梗部ともども、殺菌剤に浸漬するか、または収穫された果実に、その果梗部ともども、殺菌剤を噴霧することにより実施される。浸漬時間は使用する果実の種類、産地、殺菌剤中の過酢酸濃度および温度などによっても異なるが、通常、５秒以上５分以下の範囲で実施される。また浸漬は、通常、０～４０℃の温度環境下で、好ましくは常温（雰囲気温度；例えば、２５℃±１０℃）で実施される。
例えば、温州ミカンを殺菌剤に入れただけでは、その比重により、温州ミカンが浮いて殺菌剤の液面より上に出てしまう部分があるので、温州ミカンなどはその果梗部を含め、その全体を殺菌剤中に押し込むようにして、十分に浸漬させる必要がある。特に果梗部は、萼（がく）や蔕（へた）と呼ばれる、果実の全体表面に比べて複雑な凹凸形状があり、また、収穫の際に果梗が果実に近いところで切り落とされる為に短くて、収穫後の時間経過と共に果実表面に比べて乾燥硬化するので、果梗部への殺菌剤の接触が不足すると、貯蔵期間中の振動や衝撃により果梗部が果実表面と接触して、果実表面を傷付けると共に果梗部に生き残っていた病原菌を果実表面に感染させてしまい、その結果、果実を腐敗させてしまう。そのため、果実表面のみならず、果梗部への殺菌剤の十分な接触が重要になるのである。(Contact process)
The storage disease control method of the present invention comprises a step of contacting the harvested fruit together with the fruit peduncle with a fungicide containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm before storage and/or transportation. characterized by comprising The contacting step is not particularly limited as long as the disinfectant is sufficiently applied to the surface of the fruit. It is carried out by spraying the harvested fruits, together with their stems, with a fungicide. The immersion time varies depending on the type of fruit used, the place of production, the concentration of peracetic acid in the disinfectant, the temperature, etc., but it is usually carried out in the range of 5 seconds to 5 minutes. Immersion is usually carried out in a temperature environment of 0 to 40°C, preferably at room temperature (ambient temperature; eg, 25°C ± 10°C).
For example, if unshiu mandarin oranges are simply put in a disinfectant, due to their specific gravity, some parts of the unshiu mandarin will float and come out above the liquid surface of the disinfectant. It should be fully soaked by pressing the whole into the disinfectant. In particular, the peduncle has a more complex irregular shape than the entire surface of the fruit, called calyx and husk, and the stem is cut off near the fruit during harvesting. It is short, and as time passes after harvesting, it dries and hardens more than the surface of the fruit. As well as damaging the surface of the fruit, the surface of the fruit is infected with pathogenic bacteria that have survived in the fruit stem, resulting in rotting of the fruit. Therefore, sufficient contact of the fungicide not only with the fruit surface but also with the fruit stem is important.
（洗浄工程）
接触工程の終了後、果実を殺菌剤から分離し、流水あるいは溜水で殺菌剤を洗浄してもよいが、本発明の方法で使用される殺菌剤（過酢酸）は、自然に蒸散または分解され、またその最終分解物（水、酸素、酢酸）が無毒であることから、殺菌剤の洗浄工程は省いてもよい。(Washing process)
After the contacting step is completed, the fruit may be separated from the fungicide and the fungicide may be washed with running or standing water, but the fungicide (peracetic acid) used in the method of the present invention naturally evaporates or decomposes. and the final decomposition products (water, oxygen, acetic acid) are non-toxic, the disinfectant wash step may be omitted.
（乾燥工程）
本発明の方法において、接触工程、および場合により洗浄工程に付した果実を、さらに乾燥工程に付してもよい。乾燥は、通常、０～４０℃の温度で、１～２４時間の範囲で、好ましくは常温での風乾（すなわち、自然乾燥）で実施される。(Drying process)
In the method of the present invention, the fruit that has been subjected to the contacting and optionally washing steps may be further subjected to a drying step. Drying is usually performed at a temperature of 0 to 40° C. for 1 to 24 hours, preferably by air drying (ie, natural drying) at room temperature.
以下、実施例に基づき本発明を説明するが、本発明は実施例に限定されるものではなく、実施例における種々の数値や材料は例示である。 EXAMPLES The present invention will be described below based on examples, but the present invention is not limited to the examples, and various numerical values and materials in the examples are examples.
試験例１：寒天培地での検定
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
培地の作成：滅菌したポテトデキストロース寒天（ＰＤＡ）培地を約４５℃に冷却した後、各薬剤（過酢酸、次亜塩素酸カルシウム、次亜塩素酸ナトリウム）が所定の濃度（１０、２５、５０、１００、２００ppm）となるように添加して検定培地を作成した。
方法：青かび病菌および緑かび病菌の胞子懸濁液をＰＤＡ培地上で画線培養し、一晩培養した後に単胞子を検定培地に移植した（各区３反復）。２５℃暗所条件下で５日間培養した後、培地上の菌糸伸長をノギスで測定した。各薬剤の濃度を２５ppmに調整した培地上での青かび病菌および緑かび病菌の菌糸伸長を測定した結果、過酢酸のみが菌糸伸長の阻害という結果（すなわち、抗菌性）を示した。過酢酸の結果を表１に、次亜塩素酸カルシウムの結果を表２に、そして次亜塩素酸ナトリウムの結果を表３に示す。 Test Example 1: Bacteria to be tested on agar medium : Penicillium italicum and Penicillium digitatum
Preparation of medium: After cooling sterilized potato dextrose agar (PDA) medium to about 45°C, each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) was added to a predetermined concentration (10, 25, 50 , 100, 200 ppm) to prepare test media.
Method: Spore suspensions of Bacillus and Pseudobacillus were streaked on PDA medium, and after overnight incubation, single spores were transferred to assay medium (three replicates per plot). After culturing for 5 days at 25° C. in the dark, mycelial elongation on the medium was measured with a vernier caliper. As a result of measuring the elongation of mycelia of Bacillus subtilis and Pyrus bacilli on a medium adjusted to a concentration of 25 ppm for each agent, only peracetic acid showed inhibition of mycelia elongation (that is, antibacterial property). The peracetic acid results are shown in Table 1, the calcium hypochlorite results in Table 2, and the sodium hypochlorite results in Table 3.
試験例２：液体培地での検定
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
培地の作成：ポテトデキストロース（ＰＤ）液体を５mLずつ滅菌試験管に分注し、各薬剤（過酢酸、次亜塩素酸カルシウム、次亜塩素酸ナトリウム）が所定の濃度（１０、２５、５０、１００、２００ppm）となるように添加して検定培地を作成した。
方法：青かび病菌および緑かび病菌の胞子懸濁液（約１×１０５個/mL）を１００μLずつ検定培地に加えて、２５℃、１５０rpmで５日間振とう培養後、生育の有無（にごり）により判定した（各区３反復）。各薬剤の濃度を２５ppmに調整した培地上での青かび病菌および緑かび病菌の生育を観察した結果、過酢酸のみが生育しないという結果（すなわち、抗菌性）を示した。過酢酸の結果を表４に、次亜塩素酸カルシウムの結果を表５に、そして次亜塩素酸ナトリウムの結果を表６に示す。 Test Example 2: Bacteria to be tested in liquid medium : Penicillium italicum and Penicillium digitatum
Preparation of medium: Dispense 5 mL of potato dextrose (PD) liquid into sterilized test tubes, and each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) at a predetermined concentration (10, 25, 50, 100, 200 ppm) to prepare test media.
Method: Add 100 μL of spore suspension (approximately 1×10 5 spores/mL) of blue mold and green mold to the assay medium, culture with shaking at 25° C. and 150 rpm for 5 days, and check for growth (turbidity). (3 replicates per section). As a result of observing the growth of the blue mold and green mold on the medium in which the concentration of each chemical was adjusted to 25 ppm, only peracetic acid showed no growth (that is, antibacterial properties). The peracetic acid results are shown in Table 4, the calcium hypochlorite results in Table 5, and the sodium hypochlorite results in Table 6.
実施例１：貯蔵病害の抑制
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
供試果実：温州ミカン（ゆら早生）、各区１０果３反復
方法：各果４箇所に虫ピン５本を束ねた針で深さ約２mmの傷をつけた後、青かび病菌および緑かび病菌の胞子懸濁液（１×１０５cfu/mL）を噴霧接種した。翌日、果実をバケツ内の所定の濃度の各薬剤溶液（１０L）へ押し込んで前述の果梗部を含む果実面すべてが溶液中に十分に漬かるように２分間浸漬処理した。同浸漬処理後は、果実を取り出し、重ならないように広げて一晩（１７時間）乾燥させ、容器につめて貯蔵した。菌接種７日後に腐敗果数を調査した。なお４箇所のうち１箇所以上腐敗した果実を腐敗果とした。貯蔵７日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果数は、他の薬剤（２００ppmの次亜塩素酸カルシウム水溶液、２００ppmの次亜塩素酸ナトリウム水溶液および水道水）で処理した供試果実の腐敗果数に比べて少なくなることを確認した。結果を図１に示す。 Example 1: Bacteria targeted for suppression of storage diseases : Penicillium italicum and Penicillium digitatum
Test fruit: Satsuma mandarin orange (Yurawase), 10 fruits in each section, 3 repetitions Method: After making a wound of about 2 mm in depth with a needle consisting of 5 insect pins bundled in 4 places on each fruit, the bacteria of blue mold and green mold are infected. A spore suspension (1×10 5 cfu/mL) was spray inoculated. On the next day, the fruit was pressed into each drug solution (10 L) of a predetermined concentration in a bucket and immersed for 2 minutes so that the entire fruit surface including the fruit stem was fully immersed in the solution. After the same immersion treatment, the fruits were taken out, spread out so as not to overlap, dried overnight (17 hours), packed in a container and stored. Seven days after inoculation, the number of spoiled fruits was investigated. Fruits that rotted at one or more of the four points were taken as rotten fruits. In the evaluation after 7 days of storage, the number of rotten fruits of the test fruits immersed in 80 ppm peracetic acid aqueous solution was compared with other chemicals (200 ppm calcium hypochlorite aqueous solution, 200 ppm sodium hypochlorite aqueous solution and tap water). It was confirmed that the number of rotten fruits decreased compared to the number of test fruits treated with . The results are shown in FIG.
実施例２：貯蔵病害の抑制
対象菌：灰色かび病菌（Botrytis cinerea）
供試果実：ピーマン、各１０果
方法：ピーマン１果あたり２箇所にタワシで傷をつけた後に、対象菌の胞子懸濁液（１×１０５cfu/mL）を噴霧接種した。４時間後に８０ppmの過酢酸水溶液（１０L）へ押し込んで果梗部を含む果実面すべてが溶液中に十分に漬かるように５秒間浸漬処理した。同浸漬処理後は、果実を取り出し、重ならないように広げて３時間風乾させ、容器につめて２０℃の部屋で保管した。処理１４日後に腐敗果における腐敗面積率（果実全体の表面積を１００とした場合の腐敗した面積）を調査した。貯蔵１４日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果における腐敗面積率は、無処理の供試果実の腐敗果における腐敗面積率に比べて少なくなることを確認した。結果を図２に示す。 Example 2: Target fungus for storage disease control : Botrytis cinerea
Fruits to be tested: Green pepper, 10 fruits each Method: After scratching 2 places per green pepper with a scrubbing brush, a spore suspension (1×10 5 cfu/mL) of the target fungus was inoculated by spraying. After 4 hours, the fruit was pressed into an 80 ppm peracetic acid aqueous solution (10 L) and immersed for 5 seconds so that the entire fruit surface including the fruit stem was fully immersed in the solution. After the same immersion treatment, the fruit was taken out, spread out so as not to overlap, air-dried for 3 hours, packed in a container, and stored in a room at 20°C. 14 days after the treatment, the rotten area ratio (the rotten area when the surface area of the whole fruit is taken as 100) in the rotten fruits was investigated. In the evaluation after 14 days of storage, it was confirmed that the rotted area ratio of the rotted fruits of the test fruits immersed in the 80 ppm peracetic acid aqueous solution was smaller than that of the untreated rotten fruits. . The results are shown in FIG.
実施例３：貯蔵病害の抑制
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
供試果実：温州ミカン（片山温州）、各区果実１０kg ５反復
方法：供試果実を、容器内の所定の濃度の各薬剤溶液（８０ppmの過酢酸水溶液、２００ppmの次亜塩素酸ナトリウム水溶液または水道水）へ押し込んで前述の果梗部を含む果実面すべてが溶液中に十分に漬かるように２分間浸漬処理した。果実を取り出し、重ならないように新聞紙上に広げて一晩乾燥させた。次いで、果実を１０kgダンボール箱に詰め、８℃に設定した冷風貯蔵庫にて貯蔵した。５９日後の腐敗果数を調査し、腐敗果率を算出した。貯蔵５９日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果率は０％であり、他の薬剤（２００ppmの次亜塩素酸ナトリウム水溶液および水道水）で処理した供試果実の腐敗果率に比べて著しく抑制されていることを確認した。結果を表７～９および図３に示す。 Example 3: Bacteria targeted for inhibition of storage diseases : Penicillium italicum and Penicillium digitatum
Test fruit: Wenzhou mandarin orange (Katayama Wenzhou), 10 kg of fruit in each section, 5 repetitions Water) and immersed for 2 minutes so that the entire fruit surface including the above-mentioned stem part is fully immersed in the solution. The berries were removed and spread out on newspaper without overlapping to dry overnight. The fruits were then packed in 10 kg cardboard boxes and stored in a cold air storage set at 8°C. The number of spoiled fruits after 59 days was investigated, and the percentage of spoiled fruits was calculated. In the evaluation after 59 days of storage, the rotten fruit rate of the test fruit soaked in 80 ppm peracetic acid aqueous solution was 0%, and the test fruit treated with other chemicals (200 ppm sodium hypochlorite aqueous solution and tap water) It was confirmed that the rotten fruit rate was significantly suppressed compared to the rotten fruit rate. The results are shown in Tables 7-9 and FIG.
本発明の方法は、食品添加物として認可されている過酢酸を極めて低濃度で殺菌剤として用いることから、収穫された果実に適用可能な、安価かつ安全な方法である。また本発明の殺菌方法は、果実を殺菌剤に浸漬させたり、果実に殺菌剤を噴霧したりすることにより容易に実施され、かつ続く殺菌剤の洗浄工程が不要であること等から、簡便な操作で容易に実施することができる。さらに本発明の方法は、糸状菌の殺菌効果が高く、貯蔵病害を、国内の遠隔地または海外への供給に要する数日から数週間の貯蔵および／または輸送期間の間、有意に抑制できる優れたものである。 Since the method of the present invention uses peracetic acid, which is approved as a food additive, as a disinfectant at an extremely low concentration, it is an inexpensive and safe method that can be applied to harvested fruits. In addition, the sterilization method of the present invention is easily carried out by immersing the fruit in a fungicide or spraying the fruit with a fungicide, and the subsequent washing step of the fungicide is not required. Operation can be easily carried out. Furthermore, the method of the present invention has a high fungicidal effect on filamentous fungi, and is excellent in that storage diseases can be significantly suppressed during the storage and/or transportation period of several days to several weeks required for supply to remote areas in Japan or overseas. It is a thing.
Claims (6)
但し、前記接触工程は密閉下で行われるものではなく、かつ殺菌剤は２－ヒドロキシ有機酸を含まない、方法。 A step of contacting the harvested fruit, together with the peduncle, with a fungicide containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm prior to storage and/or transportation thereof, wherein the contacting step is a fungicide. A method for suppressing storage diseases of fruit using peracetic acid, characterized by soaking the fruit together with its fruit stem in a temperature environment of 0 to 40° C. for 5 seconds or more and 5 minutes or less. A method, with the proviso that the contacting step is not confined and the disinfectant does not contain a 2-hydroxy organic acid.
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| WO2012027258A2 (en) | 2010-08-23 | 2012-03-01 | Biosafe Systems Llc | Process for sanitizing objects |
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| 加藤光弘 他３名，食品添加物によるカンキツ貯蔵病害の軽減効果，平成29年度日本植物病理学会大会プログラム・講演要旨予稿集，2017年04月12日，79 |
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