JPH0710718A - Method for preventing shedding of pod of leguminous plant - Google Patents

Abstract

PURPOSE:To prevent the pod-shedding of a leguminous plant by using an amino acid fermentation liquid. CONSTITUTION:An amino acid fermentation raw material containing a sugar (especially glucose), urea or an ammonium salt and other inorganic and organic materials is treated with an amino acid fermentation microorganism. The obtained amino acid fermentation liquid is sprayed or irrigated to a leguminous plant after the initial stage of flowering time to prevent the shedding of pod of the leguminous plant during the weight-increasing period of the pod.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing falling pods in the cultivation of legume crops.

[0002]

2. Description of the Related Art Legume crops occupy a very important position in the recent upland farming. For example, in modern agriculture, there is no better way to avoid continuous crop rotations than crop rotation, and legume crops are one of the leading roles in crop rotation. The yield of legume crops is significantly lower than that of ordinary crops. The main factors that do not increase the yield of legume crops are:
A large amount of energy is required to accumulate proteins, fats, etc., some of the carbohydrates produced in the leaves are consumed by rhizobia, root activity is significantly reduced during harvesting, and pod maturation during harvesting Therefore, nutrients are scavenged between the pods due to lack of necessary nutrients, and there is a phenomenon of falling pods. Cultivation of legume crops in cold regions is susceptible to growth failure due to low temperatures. In order to improve profitability in the cultivation of legume crops, how to improve productivity is a major issue.

Large-scale mechanized agriculture and labor-saving cultivation have been promoted in order to improve productivity, but the production cost has not been drastically reduced. To improve productivity, in addition to cost reduction,
There are ways to increase unit yield and profit. Techniques for increasing the yield of legume crops include the production of high-yielding varieties in terms of varieties, the growth of root nodule bacteria, the method of nitrogen supplementation, the use of slow-release fertilizers, and the application of organic matter in terms of cultivation. It has been studied and has been put to practical use in some areas.

However, the high-yielding varieties include unstable factors such as the problem that the yield may not be increased due to the problem of eating quality, climatic conditions and soil conditions.

[0005] Rhizobium receives a carbohydrate supply from the host crop, fixes nitrogen in the air and supplies the nitrogen to the host crop.
Although legume crops are crops that yield higher yields even when the amount of nitrogen fertilizer applied is small, they supply the energy assimilated by the plant body to the nodule bacteria, and compared to crops that use carbohydrates as the main component at the harvest site, Is suppressed. The amount of nitrogen supplied by root nodule bacteria to host crops varies greatly depending on weather conditions, soil conditions, cultivation conditions, and the ability of root nodule bacteria that co-exist with roots, and it is difficult to say that this is a stable method.

When nitrogen is additionally applied, the activity of rhizobia is lowered. In addition, the additional fertilization at an early stage has a high effect on the foliage, which may lead to lodging. At a late stage, it is practically impossible in practice. Considering that the nitrogen fixed by the root nodule bacteria should be used as much as possible and the nitrogen fertilizer that has been additionally applied should be used sufficiently, the application period is limited and this is a very difficult technique.
In addition, there are many problems such as the effect of additional fertilization depending on soil and weather conditions.

The slow-release fertilizer has an advantage that the elution period of nutrients can be controlled to some extent, but it cannot be said that it is an effective means for legumes from the same idea as that of nitrogen supplementation.

The application of organic substances is not widely used because of problems such as workability when applied to a wide field, securing a large amount of organic substances, and effects depending on the type and properties of the applied organic substances.

Further, there is known a method of spraying an amino acid fermented solution onto the leaves at a young age in order to alleviate low temperature damage of legume crops (JP-A-4-58825).
However, treatment with an amino acid fermentation solution before the flowering stage of the plant improves the cold resistance of the plant, improves the tree vigor, and increases the yield, but it prevents pods that occur during the harvest period. It is not possible to do so, and the revenue has not increased so much.

In addition to these methods, as a method for increasing the yield of legume crops, the foliage is treated with brassinolides after the middle stage of flowering of beans to suppress the drop of pods and increase the number of harvested pods. Method for increasing revenue (Japanese Patent Laid-Open No. 14680/1989)
5), a method of using a salt of a specific ammonium hydroxide compound and a plant growth regulator containing a specific ammonium salt as an active ingredient (JP-A-2-2314).
No. 01, JP-A-2-231402) are disclosed. Although some of these methods have been put to practical use, they have problems such as inability to obtain stable effects and doubts about safety.

[0011]

SUMMARY OF THE INVENTION An object of the present invention is to prevent drop pods of legume crops in a practical and safe manner to overcome the drawbacks of the prior art described above, and to stably increase the yield. It is to provide a method to do.

[0012]

[Means for Solving the Problems] The inventors of the present invention have conducted intensive studies to solve the above problems in cultivating legumes, and as a result, by administering an amino acid fermented liquid after the beginning of flowering, the harvest time was improved. The inventors have found that it is possible to prevent drop pods in the plant, increase the number of harvested pods, and increase the yield, and completed the present invention.

The amino acid fermentation liquor used in the present invention is obtained by subjecting an amino acid fermentation raw material to an amino acid fermentation bacterium to carry out amino acid fermentation, and usually sterilized.

The amino acid fermentation raw material used for the main fermentation may be any one that can act amino acid fermenting bacteria.

The sugar raw material may be any of glucose, fructose, sucrose, waste sugar concentrate, isomerized sugar and the like. As the nitrogen raw material, either urea or ammonium salt may be used.

For example, when only glucose is used as the sugar raw material, the concentration of glucose in the amino acid fermentation raw material is 1
˜50% by weight is preferable, and more preferably 5 to 20% by weight.

The urea or ammonium salt may be used alone or in combination, but the total concentration in the fermentation raw material is preferably 0.5 to 20% by weight, more preferably 1 to 20% by weight.
It is 10% by weight. As the ammonium salt, inorganic ammonium salts such as ammonium sulfate, ammonium chloride and ammonium nitrate, and organic ammonium salts such as ammonium acetate and ammonium formate are used.

When yeast extract is added, it is preferably 0.1 to 20% by weight, more preferably 0.1% by weight in the fermentation raw material liquid.
It is 2 to 5% by weight. Further, the yeast extract may be further added after the completion of the culture, which may enhance the effect of the present invention.

As other fermentation raw materials, various inorganic and organic substances such as potassium phosphate, sodium chloride, magnesium sulfate, manganese sulfate, iron sulfate and zinc sulfate, and corn steep liquor, meat extract, peptone, malt extract, etc. It is also possible to contain the organic substance of. Further, depending on the nutritional requirements of the microorganism used, it is desirable to add a trace component such as a specific vitamin.

The bacterium used for amino acid fermentation is an amino acid fermenting bacterium such as Corynebacterium, Bacillus, Brevibacterium, Arthrobacter, Serratia, and as a specific example (species name), corynebacterium Examples include Corynebacterium glutamicum, Bacillus subtilis, Brevibacterium flavum, Arthrobacter citreus, and Serratia marcescens.

Amino acid fermentation can be carried out under ordinary conditions depending on the type of amino acid-fermenting bacterium used.
The amino acid fermentation liquid may contain a single amino acid or may contain a plurality of amino acids.

The amino acid fermentation broth thus produced is usually sterilized by filtration or centrifugation. The fermented liquid after sterilization contains a large amount of organic substances and inorganic substances, and if it is used as it is, the components will change due to the growth of various bacteria. Therefore, unless it is used immediately, adjust the pH to 3 or less to stabilize the quality. Save it. Other than the above operation, it is not necessary to subject the amino acid fermentation liquid to complicated purification and processing.

It is speculated that the above-mentioned effects of the present invention are largely due not only to the action of the amino acid but also to the overall action of the residue of the fermentation raw material and the amino acid fermentation metabolite.

In legume crops, there is almost no absorption of nutrients from the roots during the harvesting season, and the nutrients accumulated in the foliage and the like are transferred to the pods at the harvesting site by the harvesting season, and the pods are enlarged. The balance of nutrients in the plant at the time of harvest tends to be disrupted, which also affects translocation. When the translocation action from the foliage to the pod is not active, nutrients are deprived of the pods, and the pods deprived of the nutrients cannot be enlarged and fall, but the amino acid fermentation liquor is used to flower the legume- By administrating during the hypertrophy period, the translocation effect is promoted and the pod-fall prevention effect is obtained.

The amino acid fermentation broth may be applied to the above-ground part or the underground part of the crop body, and can be administered by spraying or irrigation. When spraying or irrigating, it is desirable to dilute with water so that the total concentration of amino acids is preferably 5 to 200 ppm, more preferably 10 to 50 ppm.

As for the timing of administration, spraying at the flowering period is necessary for prevention of drop pods, but it is preferable to spray at the flowering period to the harvest. Further, in order to keep the tree vigor, it is preferable to spray the seedlings from emergence to before flowering.
As described above, the administration may be carried out once at the peak flowering time, but it is preferable that the treatment be performed at intervals of about 2 weeks.
It is desirable to repeat the spraying once or more, and more preferably to continue spraying every two weeks from the second week of emergence to the harvest site enlargement period.

The spraying amount is appropriately determined depending on the growth stage of the crop body, but it is preferable to spray the leaves so that the leaves are uniformly wetted. Usually, the spraying amount is 10 to 40 ml (1) per plant.
50-200 L per 0a) is suitable.

[0028]

EXAMPLES The present invention will be specifically described below based on examples, but the present invention is not limited to the following examples.

Production Example 1 (Preparation of Amino Acid Fermentation Liquid A) A sterilized amino acid fermentation raw material (pH 7.
0) 100 ml of Corynebacterium glutamicum (Co
rynebacterium glutamicum ATCC21157)
Shaking culture was performed at 120 ° C. for 120 hours. Next, centrifugation was performed to remove the bacterium, and the resulting culture solution was used as amino acid fermentation solution A.
When the amino acid composition in the obtained amino acid fermentation broth was examined, proline 22 g / L, alanine 3 g / L, valine 2
g / L and glutamic acid 3 g / L. Component concentration (g / l) Glucose 200.0 Ammonium chloride 50.0 Urea 10.0 Yeast extract (Oriental Yeast Co., Ltd.) 10.0 Dipotassium hydrogen phosphate 1.0 Magnesium sulfate heptahydrate 0.5 Ferrous sulfate Heptahydrate 0.02 Manganese sulfate pentahydrate 0.02 Zinc sulfate heptahydrate 0.01 Biotin 0.00003 Thiamine hydrochloride 0.0005 Calcium carbonate 30.0

Production Example 2 (Preparation of Amino Acid Fermentation Liquid B) A sterilized amino acid fermentation raw material (pH 7.
2) 100 ml of Brevibacterium flavum
Acterium flavum ATCC15940) was inoculated and shake culture was performed at 30 ° C. for 72 hours. Next, centrifugation was performed to remove the bacterium, and the resulting culture solution was used as amino acid fermentation solution B. When the amino acid composition in the obtained amino acid fermentation broth was examined, it was proline 13 g / L, alanine 3 g / L, valine 2 g / L, glutamic acid 4 g / L, and glycine 3 g / L. Component concentration (g / L) Isomerized sugar solution (solid content 75%) 130.0 Ammonium sulfate 30.0 Yeast extract 10.0 Corn corn steep liquor 20.0 Dipotassium hydrogen phosphate 1.0 Magnesium sulfate heptahydrate 0.25 Manganese sulfate pentahydrate 0.01 Zinc sulfate heptahydrate 0.01 Biotin 0.00003 Thiamine hydrochloride 0.0005 Calcium carbonate 30.0

Production Example 3 (Preparation of Amino Acid Fermentation Liquid C) A sterilized amino acid fermentation raw material (pH 7.
0) 100 ml of Corynebacterium glutamicum (Co
rynebacterium glutamicum ATCC21157)
Shaking culture was performed at 96 ° C. for 96 hours. Then, the mixture was centrifuged to remove the bacterium, and the resulting culture solution was designated as amino acid fermentation solution C.
When the amino acid composition in the obtained amino acid fermentation broth was investigated, proline 18 g / L, alanine 4 g / L, valine 2
It was g / L and glutamic acid 5 g / L. Ingredient concentration (g / L) Waste sugar concentration 100.0 Sucrose 50.0 Ammonium chloride 50.0 Yeast extract 20.0 Dipotassium hydrogen phosphate 1.0 Magnesium sulfate heptahydrate 0.25 Ferrous sulfate heptahydrate 0.02 Manganese sulfate pentahydrate 0.02 Zinc sulfate heptahydrate 0.01 Biotin 0.00003 Thiamine hydrochloride 0.0005 Calcium carbonate 30.0

Production Example 4 (Preparation of Amino Acid Fermentation Liquid D) A sterilized amino acid fermentation raw material (pH 7.
0) 100 ml of Corynebacterium glutamicum (Co
rynebacterium glutamicum ATCC13869)
Shaking culture was performed at 120 ° C. for 120 hours. Then, the mixture was centrifuged to remove the bacteria, and the resulting culture solution was designated as amino acid fermentation solution D.
When the amino acid composition in the obtained amino acid fermentation broth was examined, glutamic acid was 17 g / L, alanine was 2 g / L, and valine was 0.5 g / L. Component concentration (g / l) Glucose 100.0 Urea 8.0 Yeast extract 2.0 Dipotassium monohydrogen phosphate 1.0 Magnesium sulfate heptahydrate 0.4 Ferrous sulfate heptahydrate 0.01 0.01 Manganese sulphate pentahydrate Salt 0.01 Thiamine hydrochloride 0.0001 Casamino acid 0.0002 Calcium carbonate 50.0

Example 1 Five azuki beans (Akane Daionagon) were sown in a 6-inch unglazed pot, and after emergence, one pot was made into three-bottle and grown in a greenhouse controlled at a minimum temperature of 15 ° C. For the test, black soil extracted from the field was used and adjusted to pH 6.0 with calcium carbonate. The fertilizer is nitrogen 75 mg / pot, phosphoric acid 400 mg /
Nitrogen as a fertilizer for pots, potash 250mg / pot, magnesia 75mg / pot
120 mg / pot x 2 was applied. Fermented liquors A, B, C, and D, which were prepared so that the total concentration of amino acids would be 50 ppm four times every two weeks from the beginning of flowering (6 weeks after emergence) to the harvest site hypertrophy stage, were applied to the entire crop body. Sprayed. For comparison, a mixed solution prepared by preparing the amino acid composition of the fermentation solution A from the amino acid of the reagent and having the same concentration as the above was sprayed. The amount of spray was 10 ml for the first time and 20 ml for the second and fourth times per pot. The harvest survey was conducted 105 days after emergence. The results are shown in Table 1 as a relative index when the value obtained by not spraying the amino acid fermentation liquid was 100.

[0034]

[Table 1] As is clear from Table 1, the number of pods harvested was larger and the yield was increased when the amino acid fermentation liquid was sprayed. The lower foliage weight compared to the untreated one is considered to be due to the promotion of translocation.

Example 2 Five pea pods (30 days silk pods) were sown in a 6-inch unglazed pot, and after emergence, one pot and three stems were sown and grown in a greenhouse controlled at a minimum temperature of 15 ° C. For the test, black soil extracted from the field was used and adjusted to pH 6.0 with calcium carbonate. As fertilizer, nitrogen 75mg / pot, phosphoric acid 4
00 mg / pot, potash 150 mg / pot, magnesia 100 mg / pot, nitrogen 50 mg / pot × 2 times, potassium 100 mg / pot × 2 times were applied as additional fertilizers. The total concentration of amino acids is 50 pp four times from the beginning of flowering (8 weeks after emergence) to every 2 weeks until the harvest site enlarges.
Fermented liquors A, B, C and D prepared so as to have m were sprinkled over the whole crop body. The application amount is 20 for the first time per bowl.
ml, 2 to 4 times was 30 ml. The enlarged pods were harvested each time and weighed. The final investigation was carried out 95 days after the emergence. The results are shown in Table 2 as a relative index when the non-dispersion treatment is set to 100. The yield was calculated by integrating the pod weights collected so far.

[0036]

[Table 2] As is clear from Table 2, the number of pods harvested and the yield increased when the amino acid fermentation broth was sprayed. The lower foliage weight compared to the untreated one is considered to be due to the promotion of translocation.

Example 3 In the field, 3-4 seeds of soybean (Kitasumume) sprinkled with commercial nodule bacteria before seeding were sown in the field at a planting density of 60 cm × 20 cm, and after emergence, two plants were cultivated as one plant. The pH of the cultivation field was adjusted to 6.0 using calcium carbonate. The amount of fertilizer applied is 2kg / 10a of nitrogen and 1 phosphoric acid as the basic fertilizer.
5 kg / 10a and potassium 8kg / 10a were applied. No additional fertilizer was applied. Fermentation liquid A prepared so that the total concentration of amino acids would be 50 ppm was sprayed once only at the peak of flowering on the 60th day after emergence, and sprayed over the whole crop body. 2 sprays per 10a
It was 00L. The harvest period was investigated 120 days after emergence. The results are shown in Table 3 as a relative index when the non-dispersion treatment was set to 100.

[0038]

[Table 3] As is clear from Table 3, the number of pods harvested and the yield increased when the amino acid fermentation broth was sprayed. The total nitrogen absorption was higher than that of the untreated one, indicating that the absorption of nutrients after the flowering period was promoted. It is considered that the foliage weight and foliage nitrogen accumulation were lower than those of the untreated plants, and the translocation action was promoted.

Example 4 Soybean (Tsurume) 60 cm × 20 c before sowing in the field
Three to four seeds were sown at a planting density of m, and after emergence, one plant was cultivated as two stems. The pH of the cultivation field was adjusted to 6.0 using calcium carbonate. The amount of fertilizer applied is 20 kg / 10a of nitrogen as the basic fertilizer, 15 kg / 10a of phosphoric acid, and 10 kg / potassium.
10a was applied. No additional fertilizer was applied. 4 from the beginning of flowering (8 weeks after emergence) to every 2 weeks until the harvest site enlarges
Fermentation liquid A prepared so that the total concentration of amino acids would be 50 ppm was sprayed over the entire crop body. Spraying amount is 10
The first time is 100 L per a, the second time is 150 L, and 3 to 4
The second time was 200L. Table 4 shows the results of examining the number of pods (pieces / m ² ) every 2 weeks from the third week after flowering. In addition, a harvesting survey was conducted 120 days after the emergence, and the result is a relative index when the untreated one is 100.
Shown in.

[0040]

[Table 4]

[0041]

[Table 5] As is clear from Table 4, when the amino acid fermentation liquid is sprayed, the pods are quickly attached and the pods are prevented from falling during the harvest season. Also, as is clear from Table 5, the number of pods harvested and the yield increased when the amino acid fermentation broth was sprayed. It is considered that the foliage weight was lower than that of untreated plants, and the translocation effect was promoted.

Example 5 It was tested how the total concentration of amino acids applied affects the prevention of pods in legume crops. That is, 5 beans of a kidney bean (saber) were sowed in a 6-inch unglazed pot, and after emergence, one pot had 3 stems and grown in a greenhouse controlled at a minimum temperature of 15 ° C.
In the test, black soil extracted from the field was adjusted to pH 6.0 with calcium carbonate and used. The fertilizer used as the basic fertilizer is nitrogen 75mg / pot, phosphoric acid 400mg / pot, potassium 200mg /
Pots, magnesia 100mg / pots, nitrogen as additional fertilizer 100mg / pots x 2
, Potash 50 mg / pot x 2 times. Flowering start (4 after emergence
Every 3 weeks from the second week) until the harvest site is in full bloom,
Total concentration of amino acids is 5ppm, 10ppm, 20pp
Fermented liquid A prepared to have m, 50 ppm, 100 ppm, and 200 ppm was sprayed over the whole crop body. The application amount is 20 ml for the first time and 30 ml for the second and third times per bowl.
Met. The enlarged pods were harvested each time and weighed.
The final investigation was performed 85 days after emergence. The results are shown in Table 6 as a relative index when the non-dispersion treatment was set to 100. The yield was calculated by integrating the pod weights collected so far.

[0043]

[Table 6] As is clear from Table 6, the total concentration of amino acids is 5 pp
When it is m or more, a drop pod preventing effect is recognized, but when it is 20 ppm or more, the effect is remarkable. Further, even if the amino acid fermentation liquor having a concentration of 100 ppm or more is sprayed, there is no difference in the effect from the case of spraying a liquid having a concentration lower than that.

Example 6 It was examined how the timing of spraying an amino acid fermentation liquor affects the prevention of pods in legume crops. That is, 5 seeds of soybean (Kitasumusume) sprinkled with commercially available root nodule bacteria on seeds were sowed in a 6-inch unglazed pot, and after emergence, 3 pots were placed in 1 pot and grown in a greenhouse controlled at a minimum temperature of 15 ° C. Let In the test, black soil extracted from the field was adjusted to pH 6.0 with calcium carbonate and used. The fertilizer is nitrogen 50mg /
Pots, phosphoric acid 400 mg / pot, potash 200 mg / pot, magnesia 80 mg / pot were applied, and topdressing was not performed. The spraying time was set to 7 times from the second week after emergence to every two weeks until the harvest site enlargement peak, and the amino acid fermentation liquid A was sprayed at the spraying times set as shown in Table 7, respectively. The total concentration of amino acids is 20ppm
The fermentation liquid A was sprayed over the entire crop body. The amount of spray is 10 ml 2-4 weeks after emergence, 20 ml 6-8 weeks, 1
It was 30 ml from 0 to 14 weeks. The harvest survey was conducted 120 days after the emergence. The results are shown in Table 8 as a relative index when the non-spraying treatment is set to 100.

[0045]

[Table 7]

[0046]

[Table 8] As is clear from Table 8, the effect of preventing pods and increasing the number of harvested pods is recognized by spraying the amino acid fermentation liquor regardless of the treatment time, but among them, 8 to 10 weeks after emergence (flowering period ), A remarkable effect is recognized.

[0047]

EFFECTS OF THE INVENTION According to the present invention, a novel method of spraying amino acid fermented liquid onto the leaves after the beginning of flowering of legume crops, which is simple, safe and stable, and can prevent drop legumes of legume crops. Was provided. As is clear from the above examples, according to the method of the present invention, the nutrient absorption capacity of roots is promoted by the amino acid fermentation liquid treatment at the flowering stage, and the drop pods at the harvest time are prevented, so that the yield is increased. Was shown. Therefore, the present invention, in the cultivation of legume crops,
It will greatly contribute to improving the profitability of legume crops. Further, since the amino acid fermentation broth is used, it has no effect on the human body and can be safely applied to legume crops that feed on young pods.

Front page continued (72) Inventor Takeshi Nakamura 1 Toyonuma-cho, Sunagawa-shi, Hokkaido Mitsui Toatsu Chemical Co., Ltd.

Claims (3)

[Claims] 1. A method for preventing pods of legume crops, which comprises administering an amino acid fermentation solution after the beginning of flowering in the cultivation of legume crops. 2. The method according to claim 1, wherein the total concentration of amino acids to be administered in the amino acid fermentation liquor at the time of spraying is 5 to 200 ppm. 3. The amino acid fermentation liquor comprises sugars, urea and / or
Alternatively, it is obtained by amino acid fermentation of an amino acid fermentation raw material containing an ammonium salt and yeast extract.
Or the method described in 2.