JPH1045511A - Foliar application agent and grain filling cultivation method of rice using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a grain filling cultivation method of rice capable of raising yield and quality (eating quality) of rice by spraying a foliar application agent prepared by incorporating vinegar with an oligosaccharide, in the last half of rice grain filing. SOLUTION: This method sprays, in the last half of the rice grain filling age, a foliar application agent obtained by incorporating vinegar oligosaccharides comprising a mixture of one or two or more kinds of oligosaccharides selected from xylooligosacharides, nonreducing glucooligosaccharides, soybean oligosaccharides, fructooligosaccharides, galactoligosaccharides, maltooligosaccharides, lactosucrose, gentiooligosaccharides, glucosylsucrose, raffinose, palatinose, lactulose, sugar alcohols, where the vinegar comprises a mixture of one or tow or more kinds of vinegar selected from fermented vinegar, a synthetic vinegar and aqueous solution 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 and a method for ripening and cultivating rice using the foliar spray. More specifically, the present invention relates to a foliar spray prepared by blending oligosaccharides with vinegar. The present invention relates to a method for increasing the yield and quality of rice by applying it in the latter stage of ripening, especially immediately before harvesting.

2. Description of the Related Art Recent rice cultivation techniques in Japan include protection seedlings,
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 mature stage of ripening from the viewpoint of rice yield and quality, but in addition to concentration of the mature period due to early ripening, concentration of cultivation to good-tasting varieties such as Koshihikari, etc. There are many factors that hinder this, such as the shortage of workers due to the aging and decline of contractors. In the days when there was no technique for protecting seedlings and the rice planting period and the ripening period of the varieties were much later than now, when the maturity period came, the rice showed a golden mature color for both the foliage and the paddy and could be an indicator 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 addition, in the case of agricultural production that faces the complex natural environment such as abnormal weather, when low temperatures are expected during the ripening period, to promote the ripening of the weak paddy and improve the graininess, for example, growth promotion Although hydroxy isoxazole _{(C 4 H 5 O 2 N} ) and the like which are also agent is used, good the in rice growing simultaneously safety is pursued taste, about using pesticides which such There is resistance. In addition, the application of pesticides from the viewpoint of reducing environmental load,
It is not allowed to use more than this, so it is not a legal pesticide or chemical fertilizer,
Production materials mainly composed of natural products 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. Among them, vinegar is known to have extremely strong bactericidal activity, and has been used in crops as an excellent preservative and fungicide. As vinegar, rice vinegar or brown rice vinegar is generally used, but the main component is acetic acid, and this rice vinegar is a mixture of shochu and fructose rather than used alone. It is also used as a mixture of brown sugar and a liquid obtained by fermenting with enzyme. Vinegar is generally used diluted with water. For example, it is said that the antibacterial effect of pest control is about 100 to 500 times, but its use is an organic cultivation method aiming at pesticide-free and reduced pesticide use, and the purpose is to replace pesticide. That is, for example, this vinegar was never used immediately before harvesting rice for the purpose of adjusting ripening.

In view of such circumstances, the present inventors have conducted intensive studies on the effects of vinegar on the physiological functions of rice, and found that vinegar containing oligosaccharides was added to rice. The present inventors have found that the yield and quality can be increased by a simple method of acting only in the latter half of the ripening period, particularly immediately before the harvesting period, and have completed the present invention. It is an object of the present invention to provide a foliar spray comprising vinegar and oligosaccharides and a method for ripening and cultivating rice using the foliar spray.

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 often depends on the taste of the individual, but the relationship between the polished rice component and the taste becomes clear, and scientific taste judgment by a device is possible. For example, average 6.8% in rice milling
As the amount of protein contained increases, the taste decreases. Average 7
The carbohydrate contained at 5.5% is starch composed of amylose and amylopectin. Of these, amylose, which is about 20%, has a better taste when it is lower. Furthermore, an average of 15.5%
The lower the water content, the lower the taste. The main factors that affect the quality of rice, namely rice quality and taste, include varieties, fertilization, weather, and cropping season, but the quality of rice is also affected by the time of cutting. Harvest is essential. In general, when cutting is performed early in the harvest, the luster is good, but there is poor graining and an increase in blue rice, and the number of crushed grains increases due to mechanical impact during combine harvesting. 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 yellowing degree of the rice, that is, the time when the percentage of yellowed rice reaches 90%, is defined as the maturity period, but now the early planting of good-tasting early species has become universal. It is said that cutting the rice a little early gives the rice a good gloss, and the taste is higher than the cutting during the maturity period.There is also a tendency to cut the rice early and the maturity is adjusted in consideration of the rainy season during the harvest season and the concentration of harvesting work. Timely harvesting is not an easy task. In such a situation, when a mixture of oligosaccharides and vinegar of the present invention is sprayed on the foliage immediately before harvesting,
Since the ripening is promptly completed, the graininess of the rice is improved, the amount of blue rice and scrap rice is reduced, the sizing rate is improved, and the yield is increased. In addition, since the rate of starch content is increased by activating the assimilation, the protein is relatively reduced and the taste is further improved. Therefore, the present invention is extremely effective for correcting even when the growth state is distorted even under a low temperature due to abnormal weather or under a favorable weather. It is also very effective for late-planting in double-crop areas where there are many unstable factors such as reduced ripening and delayed-type cold damage in colder years. When the vinegar containing the oligosaccharides of the present invention is sprayed on the foliage immediately before harvesting, in some cases the appearance also shows a tendency for the green color of the foliage to turn yellow, but this is due to the starch accumulated in the foliage. The mechanism of action is not known at this time, although it may be due to translocation to the ear. The foliar spray of the present invention is obtained from vinegar, is used as a foliar spray by blending oligosaccharides with an acetic acid-based component, and such a foliar spray has never been found before. No disclosure is made for the first time by the present invention. The foliar spray according to claim 1 is a foliar spray prepared by mixing oligosaccharides with vinegar. A method for ripening and cultivating rice according to a second aspect uses the foliar spray agent according to the first aspect.
The vinegar according to the third aspect is mainly composed of 4 to 5% acetic acid, and includes brewed vinegar, synthetic vinegar, and an aqueous acetic acid solution. In brewed vinegar, alcohol-containing moromi becomes vinegar by oxidative fermentation of acetic acid bacteria, and there are many types of vinegar depending on the raw material. Synthetic vinegar is obtained by blending brewed vinegar with 40% or more of glacial acetic acid or a diluted solution of acetic acid. As the acetic acid aqueous solution, glacial acetic acid or a diluted solution of acetic acid is used. Here, specific types related to the above brewed vinegar are shown. Sake vinegar (alcohol vinegar), black vinegar (brown rice vinegar), grain vinegar (malt vinegar, lees vinegar, corn vinegar, wheat vinegar, barley vinegar, rye vinegar, wheat germ vinegar, buckwheat vinegar), rice vinegar (pure rice vinegar) , Fruit vinegar (persimmon vinegar, peach vinegar, strawberry vinegar, blueberry vinegar, prune vinegar), apple vinegar (apple vinegar), glucose (wine vinegar), vinegar other than grain vinegar and fruit vinegar (onion vinegar, tomato vinegar, plum vinegar) , Shiso vinegar, herb vinegar, seaweed vinegar, amaranth vinegar). There are also JAS compliant vinegar and synthetic vinegar. The oligosaccharide according to claim 4 is blended, and its type, presence and the like will be described below.
Xylooligosaccharides are obtained by subjecting raw materials (corncob, cottonseed shell, etc.) to an enzyme treatment, saccharifying and purifying xylan to xyloligosaccharides (xylobiose, xylotriose, etc.). There are also arabinoxylo-oligosaccharides. The types (presence) of non-reducing gluco-oligosaccharides include trehalose (enzymatic conversion of mold, yeast, and starch), neotrehalose (koji juice), and isotrehalose (hydrol). For soybean oligosaccharides, galactooligosaccharides (stachyose, raffinose, etc.) are extracted and purified from soybean whey obtained by removing oil and protein from soybeans. Fructooligosaccharide is an enzyme transfer product of sugar (1-kestose,
Nystose, fructosyl nystose)
There are also enzymatic degradation products of inulin (such as inulobiose) or enzymatic degradation products of fructan (such as levanbiose), and also scorodose. Galactooligosaccharide is an enzyme transfer product of lactose (4'-galactosyl lactose or 6'-galactosyl lactose). Maltooligosaccharides are also linear oligosaccharides, and are enzymatically degraded products of starch (maltose,
Maltotriose, maltotetraose, maltopentaose, and maltohexaose). Nutrate oligosaccharide is an enzyme transfer product of sugar and lactose (lactosucrose). Gentiooligosaccharide is β-1,6′-glucooligosaccharide (gentiobiose, gentiotriose, etc.). Sugar-bound starch syrup is an enzyme transfer product of sugar and starch (glucosyl sucrose). Raffinose is a beet molasses isolate. Palatinose is an enzyme transfer product of sugar (isomaltulose), and may contain trehalose (palatinose oligosaccharide) in some cases. Lactulose is isomerized lactose. Sugar alcohol is hydrogenated maltose (maltitol), hydrogenated lactose (lactitol), hydrogenated palatinose (palatinit), hydrogenated syrup (reduced syrup), hydrogenated branched oligosaccharide (reduced) Branched oligosaccharides). The oligosaccharide content in the solid content of the oligosaccharide according to claim 5 is described in Table 1 with typical examples.

TABLE 1 Oligosaccharide content in solids of oligosaccharides according to the present invention The proportion of the oligosaccharides in the vinegar according to claim 6 is not more than 50% by weight of the oligosaccharides, and preferably not more than 25% by weight. For example, Table 2 shows examples of foliar spraying agents in which the oligosaccharides of Table 1 are blended with the alcoholic vinegar (alcohol vinegar having an acidity of 6%) according to claim 3 so as to have a concentration of 20% by weight.

Table 2 Experimental examples of foliar sprays according to the present invention The method for ripening cultivation of rice according to claim 7 shows the action concentration of a foliar spray in which oligosaccharides are mixed with vinegar, and the ratio diluted with water is 10 times or more, preferably 30 times or more. The concentration of the oligosaccharide is 2% or less and the acidity in terms of acetic acid is 0.5% or less. 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. There are no restrictions on the cultivation method such as the cultivation period such as cultivation, transplant cultivation, no-till transplant cultivation, and direct sowing cultivation, and the method can be widely performed during the ripening period of rice.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below in detail, but the present invention is not limited to the embodiments, and various modifications can be made within the scope of the invention. [Example 1] (Foliar spray test according to categories A to H) A foliar spray described in Table 2 in which oligosaccharides were added to vinegar so that the acidity was 0.09% and the sugar concentration was 0.4%. Diluted with water and sprayed on foliage. The test was performed in a rice cultivation field of 250 m ^{2 under} the same fertilization conditions in Takasaki City, Gunma Prefecture. Nine plots with an area of 4m ² (74 shares) were set at two rows apart,
Sections A to H and section N were set. Here, the oligosaccharides blended in the vinegar are xylo-oligosaccharides in section A, non-reducing gluco-oligosaccharides in section B, soybean oligosaccharides in section C, fructooligosaccharides in section D, galacto-oligosaccharides in section E, maltooligosaccharides in section F, milk oligosaccharides in section G, and H-fructose oligosaccharides. The section was gentio-oligosaccharide. For comparison, section N was a conventional section (control section). Variety is morning light, rice planting June 2
On the 5th, heading August 28, the ripening maturity period is mid-October.
On October 10, 1995, 800 ml of each of the prepared foliar sprays A to H according to the present invention was uniformly sprayed on 4 m ² of rice in each foliar spray with a manual sprayer. . 1995
On June 20, three rice plants (15 plants in total) were cut from the vicinity of the square (four places) and the center (one place) of each ward, and the rice was dried to about 15% moisture and then hulled to make brown rice. The quality of brown rice is measured by a component analyzer (AN-800) and a rice grain classifier (RN-500) manufactured by Kett Science Laboratory.
Was analyzed. At the same time, the weight of 1,000 brown rice grains at the time of rice grain discrimination was measured, and the yield status was compared. Table 3 below shows the quality measurement results of Examples A to H and N sections.

[Table 3] Brown rice quality results in Examples A to H and N Here, the quality evaluation value (generally called a taste value) is defined as water,
It is calculated based on the measurement data of protein and amylose, regardless of the cultivar or the place of origin, indicates the position of the umami in 0-100 equal parts, and the higher the quality evaluation value, the more the rice is eaten You will feel delicious. (However, Nipponbare, which is the most average rice, is assumed to be 65.) As shown in Table 3, the A to H sections (foliar spray section) according to the present invention have a higher rice area than the N section (conventional section). The quality evaluation value related to the taste of the rice was high, and the ratio of sieving with a rice grain classifier related to the quality of rice was high and the ratio of the immature grains was low. In addition, the weight of 1,000 grains in discriminating rice grains was 6 to 7% heavier in the A to H sections than in the N section.
That is, by foliar spraying the foliar spray comprising the oligosaccharides in the vinegar of the present invention immediately before harvesting,
It can be seen that it has the effect of improving rice yield and quality. (Foliar spray test for categories I to M) Test location is category A
-H were performed in the same rice field as the foliar spray test. Six plots having an area of 4 m ² (74 strains) were set at intervals of two rows and designated as A to M and O sections. The oligosaccharides blended in the vinegar were sugar bound syrup in section I, raffinose in section J, palatinose in section K, lactulose in section L, and sugar alcohol in section M. For comparison, Zone O is a conventional zone (control zone)
And The test was performed under the same conditions as the foliar spray test according to the categories A to H below. Table 4 below shows the quality measurement results of Examples I to M and O sections.

TABLE 4 Brown rice quality results for Examples I-M and O As shown in Table 4, the I-M section (foliar spray section) according to the present invention has a higher quality evaluation value related to the taste of rice and the rice quality is higher than the O section (conventional section). The rate of sieving in the rice grain discriminator was high and the rate of immature grains was low. In addition, the weight of 1,000 grains in discriminating the rice grains was 6-7% heavier in the I-M section than in the O section.
That is, by foliar spraying the foliar spray comprising the oligosaccharides in the vinegar of the present invention immediately before harvesting,
It can be seen that it has the effect of improving rice yield and quality.

The stable production of rice, which is the staple food of the Japanese people, has long been regarded as the most important issue in Japanese agriculture. Increasing the yield per unit area is extremely important for the effective use of Japan's arable land, which is narrow in the long term. The present invention does not require advanced techniques such as genetic modification technology and rice biometric information sensors, and works with a foliar spray consisting of vinegar and oligosaccharides in the late ripening period of rice, especially immediately before harvesting. The yield and quality (eating quality) of rice can be increased in a simple manner. While taking into account environmental conservation by implementing the present invention,
It can improve productivity and contribute to food security.

──────────────────────────────────────────────────続 き Continuing on the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display location A01N 37:02 43:16) (72) Inventor Kunio Hanakami 700 Shukutaidai-cho, Takasaki City, Gunma Prefecture Sakae Chemical Industry Co., Ltd.

Claims (7)

[Claims] (1) A foliar spray, comprising vinegar and oligosaccharides. 2. A method for ripening and cultivating rice, which comprises spraying rice in the latter half of the ripening period using a foliar spray comprising vinegar and oligosaccharides. 3. The vinegar is one or a mixture of two or more selected from brewed vinegar, synthetic vinegar, and aqueous acetic acid, and the brewed vinegar is refined vinegar, black vinegar, grain vinegar, rice vinegar. , Fruit vinegar,
The foliar spray according to claim 1, which is one or a mixture of two or more brewed vinegars other than apple vinegar, grape vinegar, grain vinegar and fruit vinegar. 4. The oligosaccharides include xylo-oligosaccharides, non-reducing gluco-oligosaccharides, soybean oligosaccharides, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, dairy oligosaccharides, gentiooligosaccharides, sugar-bound starch syrup, raffinose, palatinose, lactulose, and sugar alcohols. The foliar spray according to claim 1, which is one or a mixture of two or more selected from the group consisting of: 5. The foliar spray according to claim 1, wherein the oligosaccharide has an oligosaccharide content of more than 20/100 in the solid content. . 6. The ratio of blending oligosaccharides in said vinegar is as follows:
2. The foliar spray according to claim 1, wherein the concentration of the oligosaccharide is 50% by weight or less. 7. The concentration at which a foliar spray prepared by blending an oligosaccharide with vinegar is allowed to act as a concentration of the oligosaccharide is 2%.
The ripening cultivation method of rice according to claim 2, wherein the acidity in terms of acetic acid is 0.5% or less.