JPH09157121A - Foliar application agent and ripening culture of rice plant using the agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foliar application agent by using a fermentation product selected from specific production materials composed mainly of natural materials, to control the ripening of rice plant using the agent immediately before harvesting and to improve the yield and quality of rice. SOLUTION: The fermentation product to be used in the preparation of the foliar application agent contains a fermented product containing a sugar containing branched oligosaccharide as an active component. Especially preferably the fermentation product is an edible vinegar produced by the acetic acid fermentation of a mixture of a sugar containing branched oligosaccharide and an alcohol for brewing or an edible vinegar obtained by alcoholic fermentation and acetic acid fermentation of a sugar containing branched oligosaccharide. More preferably, the agent is a mixture of a sugar containing branched oligosaccharide and a brewed vinegar, a mixture of the above sugar and a synthetic vinegar or a mixture of the above sugar and acetic acid. The concentration of the sugar containing branched oligosaccharide at the application to lead is preferably <=2% as the sugar containing branched oligosaccharide and <=0.5% as an acid in terms of acetic acid.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foliar spray agent and a method for ripening and cultivating rice using the foliar spray agent, and more specifically, a foliar surface comprising a fermented product containing a branched oligosaccharide-containing saccharide as a component. The present invention relates to a method for increasing the yield and quality of rice by applying a spraying agent in the latter half of the ripening stage of rice, especially immediately before harvesting.

2. Description of the Related Art Recent rice cultivation techniques in Japan are
With the spread of machine transplants, the rice transplanting period has advanced, and apart from late-planting cultivation in the double-cropping area, early growth has progressed, which is greatly affected by the weather, especially the ripening temperature. It is desirable to harvest rice at the maturity stage of ripening in terms of yield and quality of rice, but in addition to concentration of the maturity stage due to early growth, concentration of planting on good-tasting varieties such as Koshihikari, etc. There are many factors that prevent this, such as the lack of workers due to the aging and decrease in the number of contractors. In the era when the rice planting period and the ripening period in cultivars were much later than that of the present time without the use of protective seedling technology, when the ripening period was reached, the rice showed a golden mature color in both the leaves and the paddy and could be used as an index of the harvesting period. However, in the present, when early planting is used and early planting is advanced, the rice matures in a high temperature period from August to September, so that only the paddy turns yellow while the foliage remains completely green. Therefore, it is difficult to reach the mature stage with the golden color of the whole rice, and the appropriateness of the harvesting time affects the yield and quality of rice. In an agricultural production environment facing a complex natural environment such as abnormal weather, when low temperature is expected during the ripening period, it helps the ripening of weak paddy to improve graining. Although hydroxyisoxazole (C ₄ H ₅ O ₂ N), which is also used as an agent, is used, in the case of rice making where safety is pursued at the same time as good taste, about the use of these pesticides There is resistance. On the other hand, pesticide application, which is a major support for high productivity, is not allowed to be used in larger amounts from the viewpoint of reducing environmental load.Therefore, it is not a legal pesticide or chemical fertilizer, Production materials that mainly use goods are used. For example, there are wood vinegar liquid introduced as an environmental protection material, microbial treated chitosan which is said to have a biopesticidal effect, and even vinegar which is also an old preservative. is there. Wood vinegar cools the smoke generated when carbonizing wood, and is a liquefied reddish-brown liquid that contains more than 200 components such as organic acids, phenols, and alcohols. The main components are acetic acid, phenolic acid, and methanol. It is. The microorganism-treated chitosan is obtained by enzymatically decomposing and deacetylating crab shells and shrimp shells with a microbial enzyme, and is mainly composed of a glucosamine 2 to 20-mer. There are various types of vinegar, and rice brewed rice vinegar and brown rice vinegar are generally used, but the main component is acetic acid, and this rice vinegar, etc. It is used as a mixture of the three, or as a mixture of the two with an enzyme-fermented brown sugar. These production materials are generally diluted with water for use. High concentration, for example 100-50
At about 0 times, the pest control effect by antibacterial action is said to be effective at low concentrations, for example, at about 500 to 1000 times, but it is an organic cultivation method aiming at pesticide-free and reduced pesticides. Was the purpose. That is,
For example, there has been no use of production materials mainly composed of these natural products immediately before harvesting rice for the purpose of adjusting ripening.

In view of such a situation, the present inventors have conducted diligent research on the effect of a fermented product containing a branched oligosaccharide-containing saccharide as a component on the physiological action of rice, and the like. It was found that the yield and quality can be increased by a simple method of allowing a fermented product containing a branched oligosaccharide-containing saccharide as a component to act in the latter half of the rice ripening period, particularly immediately before the harvesting time, and completed the present invention. . An object of the invention is to provide a foliar spray agent comprising a fermented product containing a branched oligosaccharide-containing saccharide as a component, and a ripening cultivation method of rice using the foliar spray agent.

Means for Solving the Problems Rice quality is composed of rice quality and taste. The quality of rice can be objectively grasped by, for example, a measurement survey such as sizing, powdery granules, crushed granules, and colored granules of milled rice. The taste is often influenced by the individual taste, but the relationship between the rice polishing components and the taste is clarified, and it is possible to scientifically judge the taste with a device. For example, average 6.8% during rice polishing
If the amount of protein contained is large, the taste is deteriorated. Average 7
The sugar contained at 5.5% is a starch composed of amylose and amylopectin, and the lower amylose of about 20% has a better taste. Furthermore, average 15.5%
When the water content is low, the taste is deteriorated. The main factors that affect the quality of rice, that is, rice quality and taste are varieties, fertilization, weather, crop season, etc. Harvest is mandatory. In general, when the mowing time is too early, the luster is good, but the grain sticking is poor and the amount of green rice increases, and the number of crushed grains increases due to the mechanical impact at the time of harvesting the combine. As the taste also becomes less viscous and sticky, the yield and quality of rice may be reduced. Late harvesting results in poor gloss, increased number of damaged rice such as cut rice, sprouting rice, and tea rice, and lowering the sizing rate, which may lead to a decrease in rice yield and quality. For this reason, the stems and leaves are green, but the maturity stage is uniformly defined as the degree of yellowing of the paddy, that is, the time when the rate of yellowing paddy reaches 90%, but the early planting of good-tasting early-earning species is now common. It is said that rice is better in luster when it is cut a little earlier, and the taste is higher than that in the maturation period.Therefore, there is a tendency for early mowing, and the maturity is adjusted considering the conditions such as rain during the harvesting season and concentration of harvesting work. However, timely harvesting is not an easy task. In such a situation, if the fermented product containing the branched oligosaccharide-containing saccharide of the present invention as a component is sprayed on the leaves immediately before harvesting, the grain filling will be quickly completed because the grain filling will be fully matured, and the green rice will be improved. Yield rice is reduced, the sizing ratio is improved, and the yield is increased. Further, since the assimilation action is activated and the proportion of starch content is increased, the protein is relatively reduced and the taste is further improved. For this reason, it is extremely effective in correcting the distorted growth condition even under low temperatures due to abnormal weather or under favorable weather conditions. Furthermore, it is also very effective for late planting cultivation in the double cropping area, which has many unstable factors such as reduced ripening and delayed cold damage in low temperature years. When the foliar application of the fermented product containing the branched oligosaccharide-containing saccharide of the present invention immediately before harvesting, there is an example in which the appearance also has a tendency that the green color of the foliage changes to yellow, but this is accumulated in the foliage. It is thought that the existing starch is translocated to the ears, but the mechanism of action is currently unknown. The foliar spray of the present invention is obtained from a fermented product containing a branched oligosaccharide-containing saccharide as a component, and comprises a component mainly composed of a branched oligosaccharide such as isomaltose, panose, and isomaltotriose, and an acetic acid component. It is used as a foliar spray, and such a foliar spray has never been found before, and is disclosed for the first time by the present invention. The foliar spray according to the first aspect uses a fermented product containing a branched oligosaccharide-containing saccharide as a component as the foliar spray. The method for ripening and cultivating rice according to claim 2 uses the foliar spraying agent according to claim 1. Hereinafter, the present invention will be described in detail. Branched oligosaccharides are also referred to as non-fermentable saccharides, and have been studied in detail as oligosaccharides present in sake, which is a traditional liquor since ancient times in Japan. That is, isomaltose (α-1,
Disaccharides having 6 glucosidic bonds), panose (trisaccharides having α-1,6 and 1,4 glucosidic bonds in the molecule), and isomaltotriose (trisaccharides having α-1,6 glucosidic bond in the molecule) ). These branched oligosaccharides are components that contribute to the umami and kokumi of sake, and those in sugar products containing branched oligosaccharides that comply with the Sake Tax Law are also used as brewing sugars. The branched oligosaccharide is a bifidobacterium factor,
In addition, it is known that there is a physical condition adjusting function such as low feel. Table 1 below shows the components of commercially available branched oligosaccharide-containing saccharides [Guneioligo (registered trademark) manufactured by Gunei Chemical Industry Co., Ltd.].

[Table 1] Commercially available sugars containing branched oligosaccharides * Branched Oligosaccharide Next, the fermented product containing the branched oligosaccharide-containing saccharide used in the present invention is prepared in the following example. The vinegar as a fermented product containing the branched oligosaccharide-containing saccharide according to claim 3 as a component is obtained, for example, by purifying a mixture of the commercially available branched oligosaccharide-containing saccharide and the brewing alcohol (purity 95%) shown in Table 1 above. Alcohol concentration 5.5% v / v in water, sugar concentration 20%
Adjust to w / w and use 1000 ml as raw material. To this, 1 g of yeast extract, 0.5 g of monopotassium phosphate, 0.5 g of diammonium phosphate and 30 ml of a seed vinegar fermentation liquid of Acetobacter aceti seeds were added to adjust the acidity to 1.5%. After that, temperature 3
Acetic acid fermentation was performed at 0 ° C. for 25 days. The acetic acid concentration after fermentation was 5.0% w / v, and the alcohol concentration was 0.3% v / v. This was filtered to remove bacterial cells, and heat-treated at 75 ° C. to obtain vinegar containing a branched oligosaccharide as a component. This vinegar is
Acidity 5%, Salt-free soluble solids 18.8%, Vinegar 100m
The sugar component per 1 is glucose 4.5 g, maltose 1.6 g, maltotriose 0.2 g, branched oligosaccharide isomaltose 3.1 g, branched oligosaccharide 3.1 g, branched oligosaccharide iso. 1.1 g of maltotriose, 6.7 g of other branched oligosaccharides, and 14.0 g of branched oligosaccharides in total, 69% of the sugars were branched oligosaccharides. Vinegar as a fermented product containing a branched oligosaccharide-containing saccharide according to claim 4 is, for example, a commercially available branched oligosaccharide-containing saccharide shown in Table 1 and adjusted to 30% w / w with pure water. 1000 ml is used as a raw material. The yeast Saccharomyces (Saccharomyces)
s. sellipoideus), 1 g of yeast extract, 0.5 g of monopotassium phosphate, and 0.5 g of diammonium phosphate.
Alcohol fermentation was performed for a day. The alcohol concentration after the fermentation was 6.5% v / v. 1 at this temperature of 65 ℃
After heating for 0 minutes to sterilize the yeast, the alcohol concentration was adjusted to 5.5% v / v. Next, seed vinegar Acetobacter
After adjusting the acidity to 1.5% by adding 30 ml of an acetic acid fermented solution of acetyl (Acetobacter),
Acetic acid fermentation was performed at a temperature of 35 to 40 ° C. for 10 days. Acetic acid concentration after fermentation 4.5% w / v, alcohol concentration 0.3
% V / v. This is filtered to remove bacterial cells,
Was heat-treated to obtain vinegar containing branched oligosaccharide as a component.
This vinegar has an acidity of 4.5%, a salt-free soluble solid content of 20%, and sugar components per 100 ml of vinegar are 1.1 g of maltose, 0.8 g of maltotriose, 3.9 g of isomaltose, which is a branched oligosaccharide, and branched oligosaccharide. Panose 2.8
g, isomaltotriose 2.2 which is a branched oligosaccharide
g, 10.8 g of other branched oligosaccharides, and 19.7 g of branched oligosaccharides in total, 91% of the sugars were branched oligosaccharides, and glucose was not contained. The mixture as a fermented product containing the branched oligosaccharide-containing saccharide according to claim 5 as the fermented product is, for example, 300 g of the commercially available branched oligosaccharide-containing saccharide shown in Table 1 above, and as the brewed vinegar, for example, a commercially available alcohol vinegar ( Acidity 10%) 603 g and water 300 g are mixed, and this mixture has an acidity of 5.0%, salt-free soluble solid content of 18.8%, and sugar composition per 100 ml of the mixture is 4.8 g of glucose and 1.6 g of maltose. , 0.2 g maltotriose, isomaltose 3.0 which is a branched oligosaccharide
g, branched oligosaccharide 3.0 g, branched oligosaccharide isomaltotriose 1.0 g, other branched oligosaccharide 6.7 g, total branched oligosaccharide 13.7 g, 67% of sugar content is branched oligosaccharide Met. The mixture of the branched oligosaccharide-containing saccharide according to claim 6 as a fermented product is, for example, the branched oligosaccharide-containing saccharide 3 shown in Table 1 above.
00 g and 900 g of commercially available synthetic vinegar (acidity 6%) were mixed, and this mixture had an acidity of 4.5%, salt-free soluble solids of 18.8%, and the sugar composition per 100 ml of the mixture was the same as in claim 5. Same as the example. The mixture as a fermented product containing the branched oligosaccharide-containing saccharide according to claim 7 is, for example, 300 g of the commercially available branched oligosaccharide-containing saccharide shown in Table 1 above, 55 g of acetic acid (glacial acetic acid), and 845 g of water. The acidity of the mixture was 4.5%, the salt-free soluble solid content was 18.8%, and the sugar composition per 100 ml of the mixture was the same as that of the above-mentioned example. The method for ripening and cultivating rice according to claim 8 shows the working concentration of a fermented product containing a branched oligosaccharide-containing saccharide used as a foliar spray,
The ratio diluted with water is 10 times or more, preferably 30 times.
Although it is twice or more, it is 2% or less as a saccharide containing a branched oligosaccharide and 0.5% or less as an acidity in terms of acetic acid. The ripening cultivation method of rice according to the present invention includes cultivars such as Indian type rice, Japanese type rice, rice paddy rice, upland rice rice, paddy rice, upland rice sticky rice, early cultivation, late planting, short-term cultivation. Cropping season, transplant cultivation, no-till transplant cultivation,
There is no restriction on the cultivation method such as direct sowing cultivation, and the method can be widely practiced during the ripening period of rice.

Embodiments of the present invention will be described below in detail, but the present invention is not limited to these embodiments. [Example 1] Vinegar as a fermentation product containing the branched oligosaccharide-containing saccharide according to claim 4 as a component was used as a foliar spray. As described in detail above, the components of the foliar spray have an acidity of 4.5% and a salt-free soluble solid content of 20%, and the salt-free soluble solid content corresponds to the sugar concentration of the branched oligosaccharide-containing saccharide. is there. 4 liters of the foliar spray of the present invention was diluted 50 times with water to make 200 liters. The adjusted concentration of the foliar spray agent is an acidity of 0.09% and a branched oligosaccharide-containing saccharide of 0.4%. As a test site, 20 arenas of the same fertilization condition in Minami Uonuma District, Niigata Prefecture were divided into 10 ares for foliar spray and 10 ares for conventional application, and the test was conducted to confirm the yield and quality of rice. The varieties are Koshihikari, rice planting late May, heading period early August, and ripening maturity mid-September. On September 5, 1994, 10 days before harvesting, 200 liters of the adjusted foliar spray agent according to the present invention was evenly sprayed onto 10 ares of rice in the foliar spray agent group with a power sprayer. September 1994
On the 15th of each month, the rice in the foliar spraying group and the conventional group were separately mowed with a combine harvester, immediately dried, hulled, and compared with the yield after harvesting with brown rice. The foliar spraying group 535 kg, the conventional group At 475 kg, the foliar spray composition according to the present invention yielded 11% more than the conventional preparation. Brown rice is polished and the quality of the polished rice is measured using a component analyzer (AN-80) manufactured by Kett Science Laboratory.
Table 2 shows the results of analysis and comparison between the 0) type and the rice grain discriminator (RN-500 type).

[Table 2] Results of rice milling quality of foliar spraying agent and conventional agent according to the present invention Here, the quality evaluation value (generally called taste value) is water content,
It is calculated based on the measurement data of protein and amylose, and it shows how much of the umami is located in 0 to 100 equal parts regardless of the variety and the place of origin. The higher the quality evaluation value, the more the rice is eaten. You will feel delicious. (However, the most average rice, Nihonbare, is set to 65.) As shown in Table 2, the foliar spray agent group according to the present invention has a higher quality evaluation value related to the taste of rice than the conventional group. Moreover, the rate of sizing in the rice grain discriminator, which is related to the quality of rice, was high. That is, it is understood that the foliar application of the foliar spray comprising the fermented product containing the branched oligosaccharide-containing saccharide of the present invention as a component has the effect of improving the yield and quality of rice by foliar application just before harvesting. [Example 2] For the foliar spray agent group according to the present invention, the same foliar spray agent as in Example 1 was used under the same conditions. The test site was Takasaki City, Gunma Prefecture, and the cultivation was carried out by late-planting cultivation in double cropping. Twenty ares in a field under the same fertilization conditions were divided into two equal parts, 10 ares for foliar spray and 10 ares for conventional practice, and the purpose was to confirm the yield and taste of rice. The varieties are morning light, rice planting late June, heading period early September, and ripening maturity mid October. On October 1, 1995, 10 days before harvest, 200 liters of the adjusted foliar spray agent according to the present invention was evenly sprayed onto 10 ares of rice in the foliar spray agent zone with a power sprayer. 1995
On the 11th of each month, the rice in the foliar spray agent group and the conventional field were separately mowed with a combine harvester, dried immediately, hulled, and compared with the yield after harvesting with brown rice. The foliar spray agent group 610 kg, the conventional field At 555 kg, the foliar spray agent group according to the present invention had a yield of 9% higher than that of the conventional group. After polishing the unpolished rice, the foliar spray and the conventional rice were cooked, and the tastes of eight people were compared. When the person who felt delicious was selected as the rice (A) in the foliar spray agent area and the rice (B) in the conventional area, (A) 7 persons and (B) 1 person evaluated. That is, it can be seen that the foliar application of the foliar spray comprising the fermented product containing the branched oligosaccharide-containing saccharide of the present invention as a component has the effect of enhancing the yield and taste of rice by foliar application just before harvesting.

[Effect of the Invention] Stable production of rice, which is the staple food of the Japanese people, in the required amount has been long regarded as the most important issue in Japanese agriculture. Increasing the yield per unit area is extremely important for effective use of the narrow arable land in Japan from a long-term perspective. The present invention does not require advanced technology such as genetic recombination technology and rice biological information measuring sensor, a foliar spray comprising a fermented product containing a branched oligosaccharide-containing saccharide as a component is used in the latter half of the ripening period of rice, particularly, The yield and quality (taste) of rice can be improved by a simple method of acting just before harvesting. By implementing the present invention, it is possible to improve productivity and contribute to food security while considering environmental protection.

Claims (8)

[Claims] 1. A foliar spray agent comprising a fermented product containing a branched oligosaccharide-containing saccharide as a component. 2. A method of ripening and cultivating rice, which comprises applying a foliar spray comprising a fermented product containing a branched oligosaccharide-containing saccharide as a component to the foliar spray of rice in the latter half of the ripening period. 3. The leaf according to claim 1, wherein the fermented product containing the branched oligosaccharide-containing saccharide as a component is vinegar obtained by subjecting a mixture of the branched oligosaccharide-containing saccharide and a brewing alcohol to acetic acid fermentation. Face spray. 4. The leaf surface of claim 1, wherein the fermented material containing the branched oligosaccharide-containing saccharide as a component is vinegar obtained by performing alcoholic fermentation and acetic acid fermentation using the branched oligosaccharide-containing saccharide. Dusting agent. 5. The foliar spray agent according to claim 1, wherein the fermented product containing the branched oligosaccharide-containing saccharide as a component is a mixture of the branched oligosaccharide-containing saccharide and brewed vinegar. 6. The foliar spray according to claim 1, wherein the fermented product containing the branched oligosaccharide-containing saccharide as a component is a mixture of the branched oligosaccharide-containing saccharide and synthetic vinegar. 7. The foliar spray according to claim 1, wherein the fermented product containing the branched oligosaccharide-containing saccharide as a component is a mixture of the branched oligosaccharide-containing saccharide and acetic acid. 8. The concentration of the foliar spray comprising a fermented product containing the branched oligosaccharide-containing saccharide as a component is 2% or less as the branched oligosaccharide-containing saccharide and 0.5% or less as the acidity in terms of acetic acid. The method of ripening and cultivating rice according to claim 2, wherein