JPH10291911A - Synthetic composition for increasing sugar and reducing acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition having high sugar increasing effects and further acid reducing effects when applied to a fruit tree during the fructification by including a sucrose ester of a fatty acid and water therein. SOLUTION: This composition is obtained by including (A) 5-90 pts.wt. sucrose ester of a fatty acid represented by the formula [(n) is 2-32] [an ester of a polyhydric alcohol having eight hydroxyl groups in one molecule with a 2-32C fatty acid (e.g. lauric acid)] and (B) 95-10 pts.wt. water. The application of the resultant composition is carried out by preponderantly spraying or applying the composition to a fruit part in a fruit tree (e.g. citrus fruits) or a fruit vegetable (e.g. a vegetable of the family Cucurbitaceae) during the fructification period.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a synthetic composition for increasing and reducing the acid content of fruits (fruits and fruits including citrus fruits) containing a sucrose fatty acid ester as an active ingredient and a method of using the same.

[0002]

2. Description of the Related Art At present, it is essential that fruits used especially for raw food and fruit juices have a high sugar content and a low acidity. Is said to be high. For example, in the case of Satsuma mandarin orange, the ratio of sugar content to acidity (sugar acid ratio) is 12 or more, and in the case of deciduous fruit trees, when the ratio is 25 to 40, the fruit is regarded as a tastefully sweet fruit, and the difference in sugar acid ratio is 1 or more. If there is, there is a significant difference. However, it is extremely difficult to provide a stable and sweet fruit with an annual difference even for the same fruit tree due to weather conditions and tree vigor. Therefore, various studies have been made to provide fruits having a high sugar content and a low acidity,
It is said that several types of sugar enhancers and deacidifiers have their respective effects, but at present it is difficult to put them into practical use (Japanese Patent Publication No. Sho 5
2-27065, JP-A-59-204014, and Japanese Patent No. 2560239). In recent years, the toxicity problem of pesticides has been talked about due to the effect on the human body and the influx into rivers, and there has been an increasing demand for regulating the usage scene. Lead arsenate, which was previously used as a fruit acid reducer, has been banned because of its toxicity, and it must be taken into consideration that such plant growth promoters have no effect on the human body and the environment. There is no present. The present invention has been made to solve the above problem.

[0003]

To improve the taste of edible fruits means to increase the sweetness,
As the conditions, a method of increasing the sugar content and decreasing the acidity can be considered. For this reason, utilization of various sugar-increasing and reducing agents has been attempted, but satisfactory results have not yet been obtained. The present inventors have as a result of intensive studies that the composition comprising sucrose fatty acid ester and water has a very high sugar-enhancing effect when applied to fruiting fruit trees, and also has a deacidifying effect, so that the sugar acid ratio is The present inventors have found that a very high effect is recognized and completed the present invention.

[0004] As is apparent from the above description, an object of the present invention is to apply a fruit spray or the like to fruit trees and fruits and vegetables during cultivation and fruiting to obtain a fruit sugar which has a remarkable sugar-reducing and acid-reducing effect at the time of harvest. It is an object of the present invention to provide a composition for reducing acidity and a method for increasing and reducing sugars in fruits. Another object is to provide a sugar-depleted fruit that can be shipped immediately without a post-harvest ripening period. Incidentally, the composition according to the present invention,
As food additives, improve water retention of animal meat and fish meat paste products, prevent denaturation of frozen food starch and proteins during frozen storage,
Prevention of settling due to destruction of emulsification and denaturation of protein during sterilization of canned beverages and coffee, as a drug, as a solubility and dispersion stabilizer for oil-soluble vitamins and various antibiotics, and as a softening agent or antistatic agent for fibers But it is used. As can be understood from these facts, the drug has very low toxicity and is in line with the world without adverse effects on the human body. Moreover, it is a synthetic composition which can be safely used without any harm to fruit trees and fruit vegetables.

[0005]

The present invention has the following arrangement. (1) 5-90 parts by weight of sucrose fatty acid ester, water 95-
Synthetic composition for fruit sugar and acid reduction comprising 10 parts by weight.

[0006]

Embedded image

(Here, the sucrose fatty acid ester is a sucrose hydroxyl group (OH group) in which a fatty acid is ester-bonded, and there are a total of eight OH groups in one sucrose molecule. The sucrose monofatty acid ester in which one molecule of fatty acid is bonded to the molecule includes all sucrose octafatty acid esters in which eight molecules are bonded theoretically, and the fatty acid has 2 to 32 carbon atoms, preferably 4 to 20.)

(2) The sucrose fatty acid ester 5 during any time from the fruiting stage of the fruit tree to the harvesting stage after the fruiting stage and the fruit coloring stage.
A method for increasing and reducing sugars and acids in fruits, which comprises spraying a composition comprising 90 to 90 parts by weight and 95 to 10 parts by weight of water on the fruit tree.

The configuration and effect of the present invention will be described in detail below. The sucrose fatty acid ester used in the present invention is, as described above, an ester of a polyhydric alcohol having eight hydroxyl groups in one molecule and a saturated or unsaturated fatty acid having 2 to 32 carbon atoms. Preferably, it is a fatty acid having 8 to 20 carbon atoms. Specific examples thereof include lauric acid, oleic acid, stearic acid, and palmitic acid.
The number of ester bonds to one molecule of sucrose is not limited, and may be any of 1 to 8, but preferably 1 to 3 or a mixture of these in any ratio from the viewpoint of ease of production and use. The weight ratio of sucrose fatty acid ester to water is 5 to 90 of the former, preferably 10 to 50 and 9 for the latter.
It is 5-10, preferably 90-50. When the amount of sucrose fatty acid ester is less than the above range, the effect of increasing the amount of sucrose and fatty acid of the present invention is sharply reduced. And the spraying is somewhat difficult.

The method of mixing both is not limited. For example, a sucrose fatty acid ester at room temperature may be mixed with water at a water temperature of 10 to 50 ° C. with stirring, or conversely, water may be mixed with the ester. The composition of the present invention is an aqueous suspension, and when stored near room temperature, the components are unlikely to separate and become heterogeneous even when stored for a long period of time, but are preferably prepared before use (spraying). Is good.

The method of applying the composition of the present invention is carried out by spraying or coating or other methods with emphasis on the fruit portion of a fruit tree or fruit vegetable at the fruiting stage. When bagging individual fruits, etc., it is preferable to do so immediately before bagging. During the fruiting period, it is necessary to pay attention to the period in which the fruits mature and approach the harvesting period, and the effect may be inferior in the state of immaturity or immediately before harvesting.

The synthetic composition of the present invention has activity against eukaryotic fungi belonging to the genus Bacteria and is used as an emulsion stabilizer for agricultural chemicals. However, as described above, the present inventors have utilized this as a new active ingredient, and by making it a formulation that can be sprayed at an effective concentration, citrus (Satsuma mandarin, Iyokan, Ponkan, Benganatsu, etc.) Have been found to have a very high sugar- and acid-reducing effect on fruit trees and fruits and vegetables (Cucurbitaceae, Solanaceae, etc.). Generally, it is considered that there is a significant difference in taste when the sugar acid ratio differs by one or more. However, the present synthetic composition has a sugar content increase of only 1% or more, and also has a deoxidizing effect, so that the sugar acid ratio is increased by 2 or more.

Regarding the time of application, the same symptoms are preferably observed in the application from the fruiting stage to the coloring stage, preferably 40 days after flowering, and it can be used in a wide range without limiting the use time. Therefore, even when actually used, it can be said that it is very easy to use because the range of processing time is wide. Phytotoxicity
It is not recognized at all at any stage of growth of any crop and is a very safe drug. In addition, since the present synthetic composition is used as a food additive, it has very low toxicity and is a highly safe drug having no effect on the human body.

Next, Formulation Examples and Examples according to the present invention will be described. Formulation Example 1 20 parts of sucrose laurate and 80 parts of water and the like are mixed and dissolved. Formulation Example-2 30 parts of sucrose oleate and 70 parts of water or the like are mixed and dissolved. Formulation Example-3 20 parts of sucrose palmitate and 80 parts of water and the like are mixed and dissolved.

Hereinafter, the present invention will be described based on test examples, but these do not limit the present invention.

Test Example 1 shows the effect of increasing the sugar-reducing and acid-oxidizing effects on the test of Sasa Miyagawa, an early-ripening Satsuma mandarin orange. In both the sucrose laurate ester 2000 ppm section and the sucrose oleate ester 3000 ppm section, a difference of 1 or more in the sugar-increasing effect and a difference of 0.1 or more in the acid-reducing effect were observed as compared with the untreated group. There was also a difference, and a significant difference was recognized. Similar results were observed at both the fruit 3 cm stage and the early stage of fruit coloring, and the spraying period was effective over a fairly wide range.

Test Example 2 shows the effect of increasing the sugar-reducing and acid-reducing effects of the test of Saya Miyamoto, an extremely premature Satsuma mandarin orange. 2000 pp of sucrose laurate as in Test Example-1
In the m section and the sucrose palmitate 2000 ppm section, a difference of 1 or more in the sugar-increasing effect and a difference of 0.1 or more in the deoxidizing effect were observed as compared with the non-treatment, and as a result, there was a difference of 2 or more in the sugar acid ratio. A significant difference was observed. In addition, fruit 3cm
Similar results were observed at both the spraying stage and the early stage of fruit coloring, and the spraying period was effective in a fairly wide range. Although the test areas and test varieties were different between Test Example-1 and Test Example-2, similar results were observed as a result, and the effectiveness of the present synthetic composition was confirmed.

Test Example 3 shows the effect of increasing sugar and reducing acid on grape. The same tendency as Wenzhou mandarin was observed. In the case of grapes, the average sugar content was higher than that of Satsuma mandarin, and the acidity was low, so that the difference in the sugar acid ratio was 5 or more, indicating a very high effect difference. In all the tests, the taste was very different, and it was confirmed that the synthetic composition of the present invention had high significance.

Test Example-1 (sugar-increase / acid-reduction test on mandarin orange fruit) Test place: Izumi City, Kagoshima Prefecture General farmer's field Test crop: 22-year-old tree from Saya Miyagawa (early Satsuma mandarin orange) District system: 1 section 1 tree 3 consecutive Control date: Fruit 3 cm stage, fruit coloring initial treatment Amount: 10 L of a chemical solution of a predetermined concentration is sprayed per tree. Investigation: Measurement of sugar content and acidity for 40 fruits in one section in the harvest period.

[0020]

[Table 1]

Test Example-2 (Sugar-Increasing / Deoxidizing Test on Citrus Fruit) Test Location: Raiki-cho, Higashi-shi, Hioki-gun, Kagoshima Prefectural Farm Test crop: Saya Miyamoto (extremely fast-growing Satsuma mandarin orange) 17-year-old tree District system: 1 ward 1 Tree 3 consecutive treatments Treatment date: Fruit 3 cm stage, fruit coloring initial treatment Amount: 10 L of a chemical solution of a predetermined concentration is sprayed per tree Investigation: Sugar content and acidity are measured for 40 fruits in one section in the harvest period.

[0022]

[Table 2]

Test Example-3 (Sugar reduction test on grape fruit) Test place: Raiki, Higashi-shi, Hioki-gun, Kagoshima Prefecture General farmer's field Test crop: Kyoho 17-year-old tree Open-field cultivation District system: 1 ward, 1 tree, 3 consecutive treatments Day: Initial stage of fruit coloring Treatment amount: Spraying 10 L of chemical solution of predetermined concentration per tree Investigation: Measurement of sugar content and acid content for 10 fruit clusters in 1 section in harvest period Table 3 shows the results.

[0024]

[Table 3]

 ──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Yoshihisa Yamashita 1-chome, 25-7303, Ujuku, Kagoshima City, Kagoshima Prefecture

Claims (2)

[Claims] 1 to 5 parts by weight of sucrose fatty acid ester,
A synthetic composition for fruit sugar and acid reduction comprising 95 to 10 parts by weight of water. Embedded image (Here, the sucrose fatty acid ester is a sucrose hydroxyl group (OH group) in which a fatty acid is ester-bonded, and there are a total of eight OH groups in one sucrose molecule. It theoretically includes all sucrose octafatty acid esters to which eight molecules are bound, from sucrose monofatty acid esters to which one molecule of fatty acid is bound, and fatty acids having 2 to 32 carbon atoms, preferably 4 to 20 carbon atoms. Is.) 2. The sucrose fatty acid ester 5 to 9 during any time from the fruiting stage of the fruit tree to the fruiting stage, from the fruit coloring stage to the harvesting stage.
A method for increasing and reducing sugars in fruits, which comprises spraying a composition comprising 0 parts by weight and 95 to 10 parts by weight of water on the fruit tree.