WO2013141381A1 - 果実糖度上昇剤 - Google Patents
果実糖度上昇剤 Download PDFInfo
- Publication number
- WO2013141381A1 WO2013141381A1 PCT/JP2013/058406 JP2013058406W WO2013141381A1 WO 2013141381 A1 WO2013141381 A1 WO 2013141381A1 JP 2013058406 W JP2013058406 W JP 2013058406W WO 2013141381 A1 WO2013141381 A1 WO 2013141381A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ion
- fruit
- sugar content
- formula
- plant
- Prior art date
Links
- 229930091371 Fructose Natural products 0.000 title claims abstract description 92
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 title claims abstract description 92
- 229960002737 fructose Drugs 0.000 title claims abstract description 92
- 230000001965 increasing effect Effects 0.000 claims abstract description 123
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 122
- 150000001875 compounds Chemical class 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 31
- 239000004480 active ingredient Substances 0.000 claims abstract description 20
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims abstract description 19
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 19
- 229910001413 alkali metal ion Inorganic materials 0.000 claims abstract description 17
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 229940085991 phosphate ion Drugs 0.000 claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 12
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 105
- 241000196324 Embryophyta Species 0.000 claims description 83
- 238000003306 harvesting Methods 0.000 claims description 49
- 241000219094 Vitaceae Species 0.000 claims description 48
- 235000021021 grapes Nutrition 0.000 claims description 48
- 150000001413 amino acids Chemical class 0.000 claims description 37
- 206010006956 Calcium deficiency Diseases 0.000 claims description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 239000008158 vegetable oil Substances 0.000 claims description 18
- 235000019871 vegetable fat Nutrition 0.000 claims description 14
- 229910001420 alkaline earth metal ion Inorganic materials 0.000 claims description 13
- 239000003925 fat Substances 0.000 claims description 12
- 239000004094 surface-active agent Substances 0.000 claims description 12
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical group [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 4
- 239000003112 inhibitor Substances 0.000 claims description 4
- 229910001414 potassium ion Chemical group 0.000 claims description 4
- 229910001415 sodium ion Inorganic materials 0.000 claims description 4
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical group [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 3
- 239000008177 pharmaceutical agent Substances 0.000 claims description 3
- 230000004028 fruit dehiscence Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 7
- 229910052784 alkaline earth metal Inorganic materials 0.000 abstract 1
- 150000001342 alkaline earth metals Chemical class 0.000 abstract 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 64
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 63
- 235000015497 potassium bicarbonate Nutrition 0.000 description 63
- 239000011736 potassium bicarbonate Substances 0.000 description 63
- 238000005507 spraying Methods 0.000 description 46
- 240000000560 Citrus x paradisi Species 0.000 description 41
- 230000005068 transpiration Effects 0.000 description 41
- 229940024606 amino acid Drugs 0.000 description 37
- 235000001014 amino acid Nutrition 0.000 description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 35
- 235000014101 wine Nutrition 0.000 description 34
- 238000005259 measurement Methods 0.000 description 33
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 33
- -1 polyoxyethylene Polymers 0.000 description 26
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 26
- 240000006365 Vitis vinifera Species 0.000 description 23
- 235000014787 Vitis vinifera Nutrition 0.000 description 23
- 230000007480 spreading Effects 0.000 description 19
- 238000003892 spreading Methods 0.000 description 19
- 235000009754 Vitis X bourquina Nutrition 0.000 description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 description 17
- 230000007423 decrease Effects 0.000 description 15
- 239000000243 solution Substances 0.000 description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 14
- 229910000027 potassium carbonate Inorganic materials 0.000 description 13
- 235000011181 potassium carbonates Nutrition 0.000 description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 11
- 240000003768 Solanum lycopersicum Species 0.000 description 11
- 230000009467 reduction Effects 0.000 description 11
- 239000007921 spray Substances 0.000 description 11
- 230000003247 decreasing effect Effects 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 208000024891 symptom Diseases 0.000 description 10
- 241000208822 Lactuca Species 0.000 description 9
- 235000003228 Lactuca sativa Nutrition 0.000 description 9
- 241000220225 Malus Species 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 239000006185 dispersion Substances 0.000 description 8
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 description 7
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 7
- 241001672694 Citrus reticulata Species 0.000 description 6
- 235000011430 Malus pumila Nutrition 0.000 description 6
- 235000015103 Malus silvestris Nutrition 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 238000007792 addition Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 238000005336 cracking Methods 0.000 description 6
- 238000012423 maintenance Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 240000007087 Apium graveolens Species 0.000 description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 5
- 235000010591 Appio Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004475 Arginine Substances 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 4
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 4
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 230000004345 fruit ripening Effects 0.000 description 4
- 235000019990 fruit wine Nutrition 0.000 description 4
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 3
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 3
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 3
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 3
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 3
- 229920001214 Polysorbate 60 Polymers 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 235000021536 Sugar beet Nutrition 0.000 description 3
- 235000004279 alanine Nutrition 0.000 description 3
- 229960003767 alanine Drugs 0.000 description 3
- 150000005215 alkyl ethers Chemical class 0.000 description 3
- 235000021016 apples Nutrition 0.000 description 3
- 239000003093 cationic surfactant Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 239000002736 nonionic surfactant Substances 0.000 description 3
- 229960003104 ornithine Drugs 0.000 description 3
- 229960003975 potassium Drugs 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- 235000017550 sodium carbonate Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 2
- QCHPKSFMDHPSNR-UHFFFAOYSA-N 3-aminoisobutyric acid Chemical compound NCC(C)C(O)=O QCHPKSFMDHPSNR-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 2
- 241000123650 Botrytis cinerea Species 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 235000002597 Solanum melongena Nutrition 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Chemical compound CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 239000003945 anionic surfactant Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000009582 asparagine Nutrition 0.000 description 2
- 229960001230 asparagine Drugs 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- UCMIRNVEIXFBKS-UHFFFAOYSA-N beta-alanine Chemical compound NCCC(O)=O UCMIRNVEIXFBKS-UHFFFAOYSA-N 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000004202 carbamide Substances 0.000 description 2
- 235000013477 citrulline Nutrition 0.000 description 2
- 229960002173 citrulline Drugs 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 239000012470 diluted sample Substances 0.000 description 2
- 230000008034 disappearance Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 244000053095 fungal pathogen Species 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 230000037039 plant physiology Effects 0.000 description 2
- 229920002503 polyoxyethylene-polyoxypropylene Polymers 0.000 description 2
- 235000011056 potassium acetate Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical group [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- YPWSLBHSMIKTPR-UHFFFAOYSA-N Cystathionine Natural products OC(=O)C(N)CCSSCC(N)C(O)=O YPWSLBHSMIKTPR-UHFFFAOYSA-N 0.000 description 1
- ILRYLPWNYFXEMH-UHFFFAOYSA-N D-cystathionine Natural products OC(=O)C(N)CCSCC(N)C(O)=O ILRYLPWNYFXEMH-UHFFFAOYSA-N 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical class C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- ILRYLPWNYFXEMH-WHFBIAKZSA-N L-cystathionine Chemical compound [O-]C(=O)[C@@H]([NH3+])CCSC[C@H]([NH3+])C([O-])=O ILRYLPWNYFXEMH-WHFBIAKZSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-L L-tartrate(2-) Chemical compound [O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O FEWJPZIEWOKRBE-JCYAYHJZSA-L 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 229920001732 Lignosulfonate Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- SUHOOTKUPISOBE-UHFFFAOYSA-N O-phosphoethanolamine Chemical compound NCCOP(O)(O)=O SUHOOTKUPISOBE-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000135194 Pione Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000007021 Prunus avium Species 0.000 description 1
- 235000010401 Prunus avium Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 description 1
- 244000179853 Sideroxylon dulcificum Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- ULUAUXLGCMPNKK-UHFFFAOYSA-N Sulfobutanedioic acid Chemical class OC(=O)CC(C(O)=O)S(O)(=O)=O ULUAUXLGCMPNKK-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000004996 alkyl benzenes Chemical class 0.000 description 1
- 125000005907 alkyl ester group Chemical group 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 125000005037 alkyl phenyl group Chemical group 0.000 description 1
- QWCKQJZIFLGMSD-UHFFFAOYSA-N alpha-aminobutyric acid Chemical compound CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940000635 beta-alanine Drugs 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 210000001217 buttock Anatomy 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- RYAGRZNBULDMBW-UHFFFAOYSA-L calcium;3-(2-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-(3-sulfonatopropyl)phenoxy]propane-1-sulfonate Chemical compound [Ca+2].COC1=CC=CC(CC(CS([O-])(=O)=O)OC=2C(=CC(CCCS([O-])(=O)=O)=CC=2)OC)=C1O RYAGRZNBULDMBW-UHFFFAOYSA-L 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- QWDJLDTYWNBUKE-UHFFFAOYSA-L magnesium bicarbonate Chemical compound [Mg+2].OC([O-])=O.OC([O-])=O QWDJLDTYWNBUKE-UHFFFAOYSA-L 0.000 description 1
- 239000002370 magnesium bicarbonate Substances 0.000 description 1
- 235000014824 magnesium bicarbonate Nutrition 0.000 description 1
- 229910000022 magnesium bicarbonate Inorganic materials 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- PSZYNBSKGUBXEH-UHFFFAOYSA-M naphthalene-1-sulfonate Chemical compound C1=CC=C2C(S(=O)(=O)[O-])=CC=CC2=C1 PSZYNBSKGUBXEH-UHFFFAOYSA-M 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 150000003242 quaternary ammonium salts Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- 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
- A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- 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
- A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof
- A01N37/04—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof polybasic
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- 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
- A01N37/36—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 at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N47/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid
- A01N47/02—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having no bond to a nitrogen atom
- A01N47/06—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having no bond to a nitrogen atom containing —O—CO—O— groups; Thio analogues thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
- A01N59/04—Carbon disulfide; Carbon monoxide; Carbon dioxide
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
- A01N59/06—Aluminium; Calcium; Magnesium; Compounds thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
- A01N59/26—Phosphorus; Compounds thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05B—PHOSPHATIC FERTILISERS
- C05B13/00—Fertilisers produced by pyrogenic processes from phosphatic materials
- C05B13/06—Alkali and alkaline earth meta- or polyphosphate fertilisers
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05B—PHOSPHATIC FERTILISERS
- C05B7/00—Fertilisers based essentially on alkali or ammonium orthophosphates
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05D—INORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C; FERTILISERS PRODUCING CARBON DIOXIDE
- C05D1/00—Fertilisers containing potassium
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F11/00—Other organic fertilisers
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a sugar content increasing agent for plant fruits and a method for increasing the sugar content of plant fruits.
- Patent Document 1 describes a method in which a solution containing an iodine-cyclodextrin inclusion compound is grown while sprayed on flowers and leaves.
- the precious fungus Botrytis cinerea used in the production of precious wine is a pathogenic fungus of various plants such as fruit trees, vegetables, beans, etc., and normally acts as a pathogenic fungus in grapes and adheres to grapes in the middle of ripening. It will rot. For this reason, in order to increase the sugar content of the fruit without rotting the grapes, there is a problem that the growing area and the climatic environment are limited. In addition, ice wine needs to be repeatedly frozen and thawed before harvesting, so that it can be produced only in an area suitable for such freezing and thawing.
- a novel fruit sugar content increasing agent that can increase the sugar content of a fruit by a simple method without depending on natural conditions.
- This invention is made
- the other object of this invention is to provide the manufacturing method of the dried grape which can shorten a drying period conventionally.
- Another object of the present invention is to provide a pharmaceutical agent for preventing and / or treating plant physiological disorders caused by calcium deficiency.
- Another object of the present invention is to provide an agent for preventing fruit ripening of plant fruits.
- Another object of the present invention is to provide an amino acid concentration increasing agent that increases the concentration of amino acids contained in a plant body.
- the present inventors have found that the sugar content of plant fruits is significantly increased by using a specific compound or a composition containing the compound. That is, the gist of the present invention is as follows.
- a plant fruit sugar content increasing agent comprising a compound represented by the formula MX as an active ingredient.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion. Represents.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion. Represents.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate i
- the fruit sugar content increasing agent according to any one of the above 1 to 4 further comprising vegetable oil. 6).
- a method for increasing the fruit sugar content of the plant which comprises spraying the plant with the fruit sugar content increasing agent according to any one of the above 1 to 6. 8). 8. The method according to 7 above, wherein the fruit sugar content increasing agent is sprayed between two months before the planned harvest date or the harvest date and two months after the planned harvest date or two months after the harvest date. 9.
- a method for producing a fruit liquor comprising using, as a raw material, a fruit sprayed with the fruit sugar content increasing agent according to any one of 1 to 6 above.
- a method for producing dried grapes comprising the step of adding a compound represented by formula MX to grapes.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion.
- a pharmaceutical agent for preventing and / or treating plant physiological disorders caused by calcium deficiency comprising a compound represented by the formula MX as an active ingredient.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion.
- a plant fruit dehiscence inhibitor comprising a compound represented by the formula MX as an active ingredient.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion.
- An amino acid concentration-increasing agent contained in a plant comprising a compound represented by the formula MX as an active ingredient.
- M represents an alkali metal ion or an alkaline earth metal ion
- X represents a carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion. Represents.
- the sugar content of a fruit can be raised by a simple method, without receiving restrictions of the plant growth area and climate environment.
- dried grape can be manufactured in a drying period shorter than before.
- the concentration of amino acids contained in a plant can be increased.
- FIG. which shows the change of a sugar content and acidity when the fruit sugar content increasing agent of this invention is sprayed on Pinot Noir in Example 1.
- Example 3 The graph which shows the decreasing rate of the mass of the grape fruit by the fruit sugar content increasing agent of this invention in Example 3.
- FIG. 3 the grape sugar content (%) on the date of application (June 2) is compared with the sugar content (%) of the fruit after 8 days (June 10) after the application of the fruit sugar content increasing agent of the present invention. Chart.
- Example 3 the graph which compared the grape sugar content (%) 8 days after (June 10) after spraying the fruit sugar content increasing agent of this invention with the measured value (left) and the calculated value (right).
- Example 5 (a) potassium hydrogen carbonate treatment (10 g / L), (b) potassium hydrogen carbonate treatment (5 g / L), (c) untreated 20 days after application (March 30) A photo showing the appearance of grape berries.
- Example 6 the graph which shows the fruit mass (g) in each measurement day per 100g of fruit of a dispersion day.
- Example 7 the graph which shows the decreasing rate (%) of the fruit mass in each measurement day.
- the first aspect of the present invention is a plant fruit sugar content increasing agent comprising a compound represented by the formula MX as an active ingredient.
- M represents an alkali metal ion or an alkaline earth metal ion.
- the alkali metal ions potassium ions and sodium ions are preferable, and as the alkaline earth metal ions, magnesium ions and calcium ions are preferable.
- M is preferably an alkali metal ion, particularly preferably a potassium ion or a sodium ion.
- X represents carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion or pyrophosphate ion.
- X is preferably a carbonate ion, a bicarbonate ion, a pyrophosphate ion or an acetate ion, more preferably a carbonate ion, a bicarbonate ion or a pyrophosphate ion, and particularly preferably a carbonate ion or a bicarbonate ion.
- MX means K 2 CO 3 .
- Examples of compounds represented by formula MX include potassium bicarbonate, sodium bicarbonate, calcium bicarbonate, magnesium bicarbonate, potassium carbonate, sodium carbonate, calcium carbonate, magnesium carbonate, potassium acetate, sodium acetate, calcium acetate, acetic acid.
- potassium hydrogen carbonate, sodium hydrogen carbonate, potassium carbonate, sodium carbonate, potassium acetate and sodium acetate are preferable, potassium hydrogen carbonate, sodium hydrogen carbonate, potassium carbonate and sodium carbonate are more preferable, and potassium hydrogen carbonate and potassium carbonate are particularly preferable. preferable. Most preferred is potassium carbonate.
- vegetable fats and oils are particularly preferable.
- vegetable oils include soybean oil, rapeseed oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, coconut oil, castor oil, peanut oil, sesame oil, linseed oil, camellia oil, cottonseed oil and safflower oil Sunflower oil, soybean oil, safflower oil, and rapeseed oil are particularly preferable.
- One type of vegetable oil may be used alone, or two or more types of vegetable oil may be used in combination.
- vegetable oils and fats it is preferably added in a proportion of 1 to 30 parts by mass, more preferably 3 to 25 parts by mass with respect to 100 parts by mass of the compound represented by Formula MX.
- a surfactant may be used as an emulsifier and / or a spreading agent, if necessary. By adding the surfactant, the period during which the active ingredient adheres to the plant becomes longer, and the active ingredient can act on the plant for a longer period of time.
- the surfactant also acts as an emulsifier, and can easily emulsify the vegetable oil and water when the fruit sugar content increasing agent of the present invention is diluted in water.
- any of nonionic surfactants, cationic surfactants and anionic surfactants may be used, or a mixture of two or more types may be used. Of these, nonionic surfactants and / or cationic surfactants are preferred.
- Suitable nonionic surfactants include polyoxyethylene alkyl ether, polyoxyethylene alkyl phenyl ether (eg, polyoxyethylene nonyl phenyl ether), polyoxyethylene polyoxypropylene ether, polyoxyethylene alkyl ester, sorbitan fatty acid ester Polyoxyethylene sorbitan fatty acid ester, polyoxyethylene polyoxypropylene block polymer, higher fatty acid alkanol amide and the like), and polyoxyethylene alkyl ether or polyoxyethylene sorbitan fatty acid ester is particularly preferable.
- Suitable cationic surfactants include alkylamine salts, quaternary ammonium salts and the like, and polyoxyethylene cocoamine is particularly preferable.
- Suitable anionic surfactants include lignin sulfonate (eg, calcium lignin sulfonate), alkylbenzene sulfonate (eg, sodium alkylbenzene sulfonate), alkyl naphthalene sulfonate (eg, sodium alkyl naphthalene sulfonate). Higher alcohol sulfates, higher alcohol ether sulfates, dialkyl sulfosuccinates, higher fatty acid alkali metal salts and the like.
- lignin sulfonate eg, calcium lignin sulfonate
- alkylbenzene sulfonate eg, sodium alkylbenzene sulfonate
- alkyl naphthalene sulfonate eg, sodium alkyl naphthalene sulfonate
- preferable surfactants include polyoxyethylene cocoamine (Solpol 7643, Toho Chemical Co., Ltd.), polyoxyethylene alkyl ether (B-205, Riken Vitamin Co., Ltd.), polyoxyethylene sorbitan fatty acid ester ( Sorbon T-20, Toho Chemical Industry Co., Ltd.), diglycerin monooleate (Riquemar DO-100, Riken Vitamin Co., Ltd.) and the like.
- surfactants such as polyglycerin monooleate, glycerin fatty acid ester, sorbitan fatty acid ester, propylene fatty acid ester, higher alcohol fatty acid ester, and these ethylene oxide adducts can also be used.
- a surfactant When a surfactant is used, it is preferably added at a ratio of 0.1 to 50 parts by weight, more preferably 1 to 30 parts by weight, based on 100 parts by weight of the compound represented by the formula MX. Even more preferably, it is 1 to 10 parts by mass.
- One type of surfactant may be used alone, or two or more types of surfactants may be used in combination.
- the target plant is not particularly limited as long as it is a fruit, but grapes, tomatoes (mini tomatoes), apples, and mandarin oranges are preferable. Among these, grapes are particularly preferable.
- Preferred grapes are Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir, Barican, Steuben, Red Grove, Crimson, Sauvignon Blanc, Riesling and Koshu. It can also be used for raw edible grape varieties used for processing and fermentation. Examples include Pione, Delaware, Aki Queen, Gold, Niagara, Shiramine, Unicorn, and Red Queen.
- various sweet fruit wines (fruit wines) can be produced even when the fruit sugar content increasing agent of the present invention is used for fruits other than grapes.
- the fruit sugar content increasing agent of the present invention it is possible to increase the sugar content of the fruit by a simple method without being restricted by the growing region and the climate environment. It is possible to obtain a fruit having a higher sugar content even with a fruit having a normal sugar content.
- wine having a favorite sugar content can be produced from ordinary wine to wine corresponding to noble wine.
- the second aspect of the present invention is a method for increasing the fruit sugar content of the plant, characterized in that the fruit sugar content increasing agent is sprayed on the plant.
- the fruit sugar content increasing agent the compound represented by the formula MX is preferably applied to the plant at a concentration of 1 g / L to 100 g / L, more preferably 1 to 50 g / L, and more preferably 3 to 20 g / L. Particularly preferred.
- a preparation of a fruit sugar content increasing agent a solution composition containing a compound represented by the formula MX and a vegetable oil and fat and substantially free of water
- the above-mentioned preparation of fruit sugar content increasing agent preferably contains 1 to 30 parts by mass, more preferably 3 to 25 parts by mass of vegetable oil / fat with respect to 100 parts by mass of the compound represented by Formula MX.
- the compound represented by the formula MX is preferably sprayed in an amount of 1 to 100 kg per ha, preferably in an amount of 1 to 50 kg per ha. More preferably, 1 to 30 kg per 1 ha is even more preferable, and 4 to 30 kg per 1 ha is particularly preferable.
- the spraying period varies depending on the desired sugar content, the number of spraying times, and the like. Usually, from the planned harvest date or two months before the harvest date, 1.5 months before, one month before or zero months (ie, the planned harvest date or the harvest date), the planned harvest date or one month after the harvest, It is preferable that the spraying is performed after 5 months or 2 months. The longer the spraying period, the higher the sugar content. However, the fruit sugar content increasing agent of the present invention can remarkably increase the fruit sugar content even if the spraying period is short.
- “harvest date” means the date when the fruit is actually harvested
- “scheduled date” means the date on which the harvest is scheduled.
- “1 month, 1.5 months, or 2 months after the planned harvest date or after the harvest date” means 1 month, 1.5 months after the harvest date when the fruit is actually harvested, or It means not only the period up to 2 months but also the period from 1 to 1.5 months or 2 months after the planned harvest date when the fruits are not harvested on the scheduled harvest date. Also means. That is, the fruit sugar content-increasing agent of the present invention can promote moisture evaporation of the fruit and increase the sugar content in any of unharvested fruits and fruits after harvesting.
- the scheduled harvest date varies depending on the type of fruit, but in the case of the present invention, it indicates the harvest time of the fruit that is expected among farmers in each season.
- the actual scheduled harvest date is determined in consideration of the appearance, taste, acid / sugar concentration, seed astringency, and the like.
- apples, mandarin oranges, tomatoes and the like are also appropriately determined depending on the appearance and taste.
- the spraying may be sprayed on the whole plant or directly on only the plant fruit, but it is preferable from the economical aspect to spray directly on the fruit. Moreover, what is necessary is just to spray directly on a plant fruit, when spraying after a harvest.
- the number of times of application of the fruit sugar content increasing agent to the plant may be one time, but it is preferable to spray about 2 to 8 times, preferably about 3 to 6 times from the viewpoint of the sugar content increasing effect. When the number of times of spraying is one, it may be sprayed once during the spraying period.
- the spraying interval is not particularly limited, but is preferably an interval of 3 days to 2 weeks, and more preferably an interval of 5 days to 10 days.
- a third aspect of the present invention is a method for producing wine and other fruit wines characterized by using as a raw material a fruit sprinkled with the fruit sugar content increasing agent, particularly grape fruit.
- a conventional method for producing a fruit liquor may be employed as it is, except that the fruit sprinkled with a fruit sugar content increasing agent is used as a raw material.
- fruit liquor is produced through processes such as crushing / removal, compression, fermentation, and barrel aging.
- the fruit liquor obtained by the method for producing a fruit liquor according to the present invention uses a fruit sprinkled with a fruit sugar content increasing agent as a raw material, resulting in a high sugar content, and as a result, a fruit liquor having a very sweet and rich aroma. Therefore, for example, in the case of wine, the intended wine can be freely produced from ordinary wine to noble rot wine by using grape fruits having a sugar content as required.
- a fourth aspect of the present invention is a method for producing raisins comprising the step of adding a compound represented by formula MX to grapes.
- M and X are the same as M and X in the fruit sugar content increasing agent of the first aspect.
- other components may be added together in addition to the compound represented by Formula MX. Examples of the other components include the same components as those described in the first embodiment.
- the time of addition may be before the grape is harvested or after the grape is harvested, but it is 2 months before, 1.5 months, 1 month or A period from 0 months ago to 1 month, 1.5 months, or 2 months after the planned harvest date or harvest date is preferable.
- the grape before sun-drying may add to the grape under sun-drying.
- the number of additions is not particularly limited, and for example, it may be added 1 to 10 times, preferably 2 to 8 times, more preferably 3 to 6 times.
- the addition interval is not particularly limited, and can be added, for example, at intervals of 1 day to 1 week. Examples of the concentration and addition amount of the compound at the time of addition include the same concentrations and application amounts as described in the second embodiment.
- a fifth aspect of the present invention is a preventive and / or therapeutic agent for plant physiological disorders caused by calcium deficiency, comprising a compound represented by the formula MX as an active ingredient.
- M and X are the same as M and X in the fruit sugar content increasing agent of the first aspect.
- the agent of the present invention may contain other components in addition to the compound represented by Formula MX. Examples of the other components include the components described in the first aspect. Examples of target plants include sugar beet, lettuce, celery, cabbage, Chinese cabbage, strawberry, cucumber, tomato, eggplant, and bell pepper.
- Plant physiology disorders due to calcium deficiency include water-soaked symptom, tipburn, heart rot symptoms (lettuce, Chinese cabbage, etc.), buttocks rot symptoms (tomato, eggplant, peppers), Bend symptoms.
- concentration and application amount of the drug of the present invention include the same concentrations and application amounts as described in the second embodiment.
- the spraying time, the number of times of spraying, etc. may be adjusted according to the time or the symptom of plant physiology disorder due to calcium deficiency. For example, in the case of lettuce and celery, plant physiologic disorders (calcium deficiency) due to calcium deficiency occur due to changes in weather conditions and tree vigor from summer to autumn, so about 1 to 10 times from summer to autumn are several days. It can be sprayed every few weeks.
- the sixth aspect of the present invention is a plant fruit fruit splitting inhibitor comprising a compound represented by the formula MX as an active ingredient.
- M and X are the same as M and X in the fruit sugar content increasing agent of the first aspect.
- the anti-cracking agent of the present invention may contain other components. Examples of the other components include the components described in the first aspect.
- the target plant is not particularly limited as long as it is known to be ripened, and examples include sugar beet, grape, tomato, plum, peach, melon, watermelon, apple, pear, mandarin orange and the like.
- concentration and application amount of the drug of the present invention examples include the same concentrations and application amounts as described in the second embodiment. What is necessary is just to adjust a spraying time, the frequency
- fruit ripening occurs near the planned harvest date of the plant fruit, for example, once every 2 months, 1.5 months, 1 month or 0.5 months before the harvest date until the harvest date. It may be sprayed about 10 times at intervals of several days to several weeks.
- the anti-fruit-breaking agent of the present invention increases the amount of water transpiration of plant fruits, the amount of water in the fruits decreases and wrinkles are caused on the skin. As a result, even if the fruit is impacted by rain or the like, it is considered that the pericarp is less likely to rupture and it can be prevented.
- the seventh aspect of the present invention is a plant fruit acidity and / or pH maintenance agent comprising a compound represented by the formula MX as an active ingredient.
- M and X are the same as M and X in the fruit sugar content increasing agent of the first aspect.
- the maintenance agent of the present invention may contain other components in addition to the compound represented by the formula MX. Examples of the other components include the components described in the first aspect. Examples of target plants include grapes, tomatoes, and citrus (mandarin oranges). Examples of the concentration, application amount, application time, and application method of the maintenance agent of the present invention include those similar to the concentration, application amount, application time, application method, and the like described in the second embodiment.
- the spraying time is preferably before the harvest of the plant fruit, from 2 months before, 1.5 months before, 1 month before or 0 months before, 1 month after the scheduled harvest date, 1.5 months after Or more preferably after 2 months and before the harvest of plant fruits.
- the plant fruit sprayed with the maintenance agent of the present invention can maintain a high acidity and a low pH for a long period of time as compared with a plant fruit not sprayed with the maintenance agent. Therefore, it is suitable for the production of wine with high sugar and acidity.
- the eighth aspect of the present invention is an amino acid concentration increasing agent contained in a plant (plant fruit, leaf, stem and / or root) containing a compound represented by the formula MX as an active ingredient.
- M and X are the same as the fruit sugar content increasing agent of the first aspect.
- the amino acid concentration increasing agent of the present invention may contain other components in addition to the compound represented by Formula MX. Examples of the other components include the same components as those described in the first embodiment.
- the target plant is not particularly limited, and examples thereof include grape, tomato, lettuce, wheat, rice, cabbage, soybean, potato, cabbage, spinach and the like.
- Examples of the concentration, application amount, application time, and application method of the amino acid concentration increasing agent of the present invention include the same concentrations, application amounts, application time, and application methods as those described in the second embodiment.
- the amino acid concentration increasing agent of the present invention can increase the total mass of all amino acids contained in the plant body.
- the amount of arginine, glutamine (GluNH 2 ), ornithine, alanine, citrulline, asparagine (AspNH 2 ), aspartic acid, glutamic acid, a-ABA, threonine, serine, lysine, histidine, glycine, phenylalanine is significantly increased.
- the amount of arginine, glutamine (GluNH 2 ), ornithine, alanine can be increased. The most significantly increased amino acid is arginine.
- the ratio of the amino acid concentration in the plant fruit treated with the compound of the present invention to the amino acid concentration contained in the untreated plant fruit is Since it is higher than the ratio of the sugar content of the plant fruit treated with the compound of the present invention to the sugar content of the treated plant fruit, it can be said that it cannot be explained only by the concentration of amino acids by transpiration.
- spraying the compound of the present invention it is considered that some mechanism works in addition to the transpiration of water, and the amount of amino acid itself is increased.
- Example 1 ⁇ Fruit sugar level increase test by application of fruit sugar level increasing agent> Fruit sugar level increasing agent diluted with water to grapes (variety: Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon, 7 years old) with a potassium bicarbonate concentration of 5 g / L or 10 g / L A sorbon T-20 as a spreading agent is contained at a concentration of 200 ⁇ L / L, and is applied to the entire tree including leaves and stems each time (3000 L / ha (in this case, the amount of potassium hydrogen carbonate is 5 g / L sample). 15 kg / ha and 10 g / L of the sample was sprayed at 30 kg / ha.
- the spraying was repeated at intervals of about 2 weeks or about 1 week, as shown in FIGS.
- a non-sprayed tree was provided as a control.Samples were collected before the first spraying and before each spraying to measure the sugar content.Three trees were used for each treatment group. , Harvest date is, Chardonnay September 20, Merlot is October 10, Cabernet Sauvignon is October 20, it is a Pinot Noir September 30 days.)
- For the measurement of sugar content three bunches were collected from each treated tree on each measurement day, squeezed and the Brix sugar content (%) was determined with a refractometer (Atago Co., Ltd.). Similarly, acidity (%) was also measured using an acidity meter (manufactured by Atago Co., Ltd.).
- FIGS. 1 to 4 the numerical value on the vertical axis represents the ratio (%) of sugar content or acidity.
- FIGS. 1 to 4 in any of Chardonnay, Merlot, Cabernet Sauvignon, and Pinot Noir, grape fruits sprayed with 5 g / L of potassium bicarbonate and grape fruits sprayed with 10 g / L of potassium bicarbonate are:
- the sugar content increased significantly compared to untreated grapefruit.
- a decrease in acidity was observed with an increase in sugar content, but in this test, the acidity was maintained at or slightly higher than that of no treatment.
- Example 2 ⁇ Fruit sugar content increase test by spraying fruit sugar content increasing agent added with vegetable oil>
- a preparation of a fruit sugar content increasing agent containing sodium hydrogencarbonate or potassium hydrogencarbonate (respectively sodium hydrogencarbonate preparation and hydrogencarbonate, respectively) A potassium preparation).
- a part represents a mass part.
- Each of the prepared fruit sugar content increasing preparations is diluted with water so that the concentration of sodium hydrogen carbonate or potassium hydrogen carbonate is 10 g / L to form a spray solution, and the diluted solution is used as a grape in the field (variety: Pinot Noir).
- a sufficient amount (1000 L / ha) was sprayed each time only on the fruit of the tree age: about 7 years.
- the spraying was started three weeks before the scheduled harvest date (October 4th) (September 13) and sprayed a total of five times at intervals of about one week (spreading days: September 13, September 20, September 27, October 4, October 11).
- an untreated section was provided as a control. Samples were collected before the first application and before each application, and the sugar content was measured.
- Example 2 For measuring the sugar content, three bunches were collected from each treated tree, squeezed, and the Brix sugar content was determined with a refractometer (manufactured by Atago Co., Ltd.). The result is shown in FIG. In addition, the numerical value of a vertical axis
- Example 1 shows how much the sugar content of potassium hydrogenate to which no vegetable oil or fat is added increases the sugar content with respect to the same Pinot Noir as in Example 2 (FIG. 4).
- FIG. 4 and FIG. 5 cannot be simply compared because the number of times of spraying is different, from the results of both, when using a mixture of potassium hydrogen carbonate and vegetable oil and fat, vegetable oil and fat etc. It can be seen that the sugar content is greatly increased after the scheduled harvest time (October 13th and October 20th) compared to the case where they are not mixed.
- the above results suggest that by adding vegetable oils and fats to potassium hydrogen carbonate, the sugar content increasing action of the plant fruit possessed by potassium hydrogen carbonate is further improved.
- Example 3 ⁇ Evaluation test of transpiration rate and fruit sugar level increase> As the results of Examples 1 and 2, the sugar content of the fruit increased by spraying the fruit sugar content increasing agent of the present invention. However, it was not clear why the fruit sugar content was increased by the fruit sugar content-increasing agent of the present invention. Since the precious fungi increase the sugar content of grapes because the precious fungi dissolve the waxy substance of the skin, the water in the fruits evaporates. It is possible that transpiration is associated with increased sugar content. Therefore, the following experiment investigated the relationship between the amount of transpiration of fruit water and the increase in sugar content when the fruit sugar content increasing agent of the present invention was sprayed.
- the sugar content which was 18%, 18%, and 17.5% at first, increased to 24.5%, 24%, and 21.5%, respectively (actual measurement value).
- the sugar content was calculated assuming that the decrease in the fruit mass was the disappearance of water, it was 24.2%, 24.8%, and 21.6%, respectively, which were in good agreement with the measured values.
- the sugar content calculated on the assumption that the decrease in the fruit mass is the disappearance of the moisture in all the treatment sections is almost the same as the actual measurement value. Therefore, the decrease in the fruit mass is considered to be due to the transpiration of the moisture. That is, the fruit sugar content-increasing agent of the present invention is considered to increase the sugar content of the fruit by evaporating the moisture of the fruit.
- Example 4 ⁇ Indirect evaluation test of fruit sugar content increasing action (Examples 4 to 9)> From the results of Example 3, it was found that the increase in the sugar content of the fruit by the fruit sugar content-increasing agent of the present invention increases the sugar content through a decrease in mass due to moisture transpiration of the fruit. Therefore, in the following examples, whether or not each compound has a fruit sugar content increasing action was indirectly evaluated by examining the degree of mass reduction of various plants.
- Example 4 A fruit sugar level increasing agent diluted with water so that potassium bicarbonate is 10 g / L (including sorbon T-20 as a spreading agent at a final concentration of 200 ⁇ L / L) is prepared, and commercially available grapefruit (variety: Steuben) After measuring the mass, sprayed and sprayed with the prepared fruit sugar level increasing agent, left in an air-conditioned greenhouse (temperature: 25 ° C.) and measured the mass over time (spreading date: February 07, 2011) . Moreover, the mass on each measurement day was similarly measured about untreated grape as control. The results are shown in Table 3.
- the grape fruit mass decreased from 100 g to 79.9 g 7 days after spraying, whereas in the potassium hydrogen carbonate-treated group, it decreased to 74.9 g. Therefore, assuming that all the mass loss was due to moisture transpiration, untreated butto lost 20 ml of water per 100 g of grapes while potassium bicarbonate treatment lost about 25 ml of water per 100 g of grapes. It will be. That is, it is considered that the amount of transpiration from the fruit is increased by about 25% by the potassium hydrogen carbonate treatment compared to the case of no treatment.
- the rate of change in the fruit sugar calculated from the above values is as follows. Assuming that the fruit sugar is 15% on the spraying day, the sugar content after 7 days is 18.8% in the untreated group, whereas in the potassium bicarbonate treated group Then it rose to 20.0%.
- Example 5 Prepared is a fruit sugar level increasing agent diluted with water so that potassium bicarbonate has the concentration shown in Table 4 (including sorbon T-20 as a spreading agent at a final concentration of 200 ⁇ L / L), and commercially available grapefruit (variety: red After measuring the mass of the glove), the prepared fruit sugar content increasing agent was sprayed and sprayed, and left in an air-conditioned greenhouse (temperature: 25 ° C.) to measure the mass over time (spreading date: March 10, 2011). Day). Moreover, the mass on each measurement day was similarly measured about untreated grape as control. The results are shown in Table 4 and the appearance of grapes as of March 30 is shown in FIG. 9 (FIG.
- the fruit sprayed with potassium hydrogen carbonate had a higher mass reduction rate than the untreated fruit. Therefore, potassium hydrogen carbonate can significantly increase the fruit sugar content of the red glove compared to the case of no treatment. Moreover, the potassium hydrogen carbonate had a lower mass reduction rate when the concentration was 5 g / L than when the concentration was 10 g / L. Therefore, in the case of 10 g / L, it is considered that the sugar content can be further increased than 5 g / L.
- Example 6 A fruit sugar level increasing agent diluted with water so that the concentration of potassium hydrogen carbonate is 10 g / L (including sorbon T-20 as a spreading agent at a final concentration of 200 ⁇ L / L) is prepared, and commercially available grape fruits (variety: After measuring the mass of the red glove), the prepared fruit sugar content increasing agent was sprayed and sprayed, and left in an air-conditioned greenhouse (temperature: 25 ° C.) to measure the mass over time (spreading date: April 2011). 27th, survey date: May 02, 2011, May 06, 2011, May 9, 2011, May 11, 2011, May 13, 2011, May 16, 2011). Moreover, the mass on each measurement day was similarly measured about untreated grape as control.
- the estimated transpiration amount (integrated value) and the estimated transpiration amount per day were calculated.
- the results are shown in Tables 5 to 6 and FIGS.
- shaft of FIG. 10 represents the mass (g) of the grape fruit in each measurement day per 100g of grape fruits on a dispersion day
- shaft of FIG. 11 is in each measurement day per 100g of grape fruits on a dispersion day.
- It represents the estimated transpiration rate (g).
- Estimated amount of transpiration (g) on each measurement day per 100 g of grape fruit on the spray day (Grape fruit mass (g) on the spray day ⁇ Grape fruit mass (g) on each measurement day) / Grape fruit mass on the spray day ⁇ 100
- the estimated transpiration amount of the grape fruit sprayed with the sodium salt or potassium salt solution increased as compared with the untreated fruit.
- the estimated amount of transpiration was highest in grape fruits sprayed with a dilute aqueous solution of potassium carbonate.
- the transpiration rate after about 3 weeks (after 19 days) was 58.6%, and the mass was 41.4% of the mass on the date of application. %.
- the estimated amount of transpiration was the grape fruits sprayed with a dilute aqueous solution of potassium bicarbonate, the transpiration rate after about 3 weeks (after 19 days) was 55.3%, and the fruit mass was the mass of the application date. It decreased to 44.7%.
- Example 7 Prepared was a fruit sugar level increasing agent (containing sorbon T-20 at a final concentration of 200 ⁇ L / L as a spreading agent) diluted with water so that each compound has a concentration shown in Table 7, and commercially available grapefruit (variety: red After measuring the mass of the glove), spray with the prepared fruit sugar content increasing agent, leave it in an air-conditioned greenhouse (temperature: 25 ° C), and after spraying when the grape mass on the spraying day is 100 (g) Was measured over time (spreading date: May 16, 2011, survey date: May 19, May 23, May 27, May 30, June 2).
- the most reduced mass was grape fruit treated with tetrapotassium pyrophosphate solution, which became 57.3% of the mass on the spraying day after 17 days. It decreased to 65% at 10 g / L of potassium carbonate and 66.6% at 5 g / L.
- the fruit mass in the untreated section was 70.9% of the mass on the spraying day after the same period. Therefore, it can be seen that, when any compound was sprayed, the mass reduction of the fruit was promoted as compared with the case of no treatment.
- the rate of decrease in mass per day was highest for potassium pyrophosphate, followed by 10 g / L of potassium carbonate and then 5 g / L of potassium carbonate, and the lowest was no treatment.
- the estimated fruit sugar concentration (Brix%) at the final time point was the highest in the potassium pyrophosphate-treated fruits, followed by 29%, followed by 28% at 10 g / L potassium carbonate, and 26.5% at 5 g / L.
- Example 8 A fruit sugar increasing agent diluted with water so that the concentration of potassium hydrogen carbonate was 10 g / L (including sorbon T-20 as a spreading agent at a final concentration of 200 ⁇ L / L) was prepared. After measuring the mass of commercially available apple and cherry tomato fruits, the prepared fruit sugar content increasing agent was sprayed. It left still in an air-conditioning greenhouse, and the mass of the apple and cherry tomato of a spreading day was measured (spreading date: November 30, 2011, survey date: December 05, 2011). Moreover, the mass was similarly measured about the unprocessed apple and cherry tomato as control. The results are shown in Table 9.
- the estimated transpiration rate (%) was calculated by “estimated transpiration amount (g) / mass before application (g) ⁇ 100”.
- the transpiration ratio was calculated by “estimated transpiration rate of target sample (potassium bicarbonate sprayed or untreated) / estimated transpiration rate of untreated”.
- Example 9 A solution obtained by diluting each compound shown in Table 10 with water so that the concentration is 10 g / L (including sorbon T-20 as a spreading agent at a final concentration of 200 ⁇ L / L) is sprayed in the same manner to the vine. The transpiration rate after 8 days was examined. The results are shown in Table 10.
- M is an alkali metal ion or alkaline earth metal ion
- X is a hydrogen carbonate ion, a carbonate ion, an acetate ion, a phosphate ion (hydrogen phosphate ion, pyrophosphate) It can be seen that citrate ions and succinate ions can increase the sugar content of fruits by promoting the transpiration of fruits and reducing the mass (Nos. 1 to 12).
- Example 10 A solution obtained by diluting each compound shown in Table 11 with water so that the concentration becomes 10 g / L (100-fold diluted sample) or 20 g / L (50-fold diluted sample) (Sorbone T-20 as a spreading agent) In the same manner, spraying was applied to tomatoes, grapes and mandarin oranges, and the rate of decrease in fruit weight after 6 days was examined. The results are shown in Table 11.
- Table 11 shows that the weight of tomatoes and mandarin oranges was reduced by the solution of each compound.
- Example 11 ⁇ Effect of fruit sugar content increasing agent on fruit excellence> About Pinot Noir of Example 1 and Example 2, the grades of excellent products were compared after the final measurement day of sugar content.
- the standards for excellent products are the same as when farmers check whether they can be used for wine. Appearance (appearance of mold, rot, etc., fruit juice / fruits are gone), taste (normal when eaten) Based on the odor (whether there is no off-flavor, etc.), those that have no problem in appearance, taste, and odor are excellent, and those that have even one problem are not excellent.
- the results are shown in Table 12.
- no processing is the average of the excellent product ratio in Example 1 and Example 2.
- Example 12 ⁇ Influence on eliminating calcium deficiency> (Method) Usually, lettuce and celery calcium deficiency occurs from summer to autumn, lettuce causes heart rot, and celery causes new leaf discoloration and blackening. Also, lettuce can cause blight (chip burn). An aqueous potassium bicarbonate solution (10 g / L) was sprayed at intervals of 1 week on lettuce and celery that did not yet have symptoms of calcium deficiency, and it was checked whether or not the symptoms were lighter than in the untreated area. For each treatment 5 strains, the degree of calcium deficiency symptoms was determined from the browning degree of the leaves at the time of harvest. The results are shown in Table 13.
- Example 15 ⁇ Influence on amino acid content (1)>
- a potassium hydrogen carbonate aqueous solution (5 g / L for lettuce, 10 g / L for other plants) is sprayed three times at intervals of one week from one month before harvest, and harvested three weeks after the start of spraying. did.
- Untreated plants that were not treated with an aqueous potassium bicarbonate solution were also harvested at the same time. After harvesting, the total amount of amino acids in each sample was measured, and the ratio of the total amount of amino acids in the plant treated with potassium bicarbonate to the total amount of amino acids in the untreated plant was determined. The results are shown in Table 16.
- Example 16 ⁇ Influence on amino acid content (2)> The grapes in the field were diluted with water so that potassium bicarbonate would be 10 g / L (Table 17) or 20 g / L (Table 18), and sprayed on the grape fruits before harvesting three times at intervals of 7 days. Grapes were harvested 21 days after the first application, and the mass of each amino acid contained in grape fruits treated with potassium bicarbonate and untreated grape fruits was measured. In addition, how much each amino acid concentration of grapes treated with potassium bicarbonate increased with respect to each amino acid concentration of untreated grapes was determined as “each amino acid concentration of grapes treated with potassium bicarbonate / each of untreated grapes”. It was determined as the ratio of “amino acid concentration”.
- each symbol means the following. Arg ... Arginine, GluNH 2 ... glutamine, Orn ... ornithine, Ala ... alanine, NH 3 ... ammonia, Cit ... citrulline, AspNH 2 ... asparagine, a-ABA ... alpha-amino -n-butyric acid, Glu ... glutamate, Asp ... aspartic acid, Thr ... Threonine, Ser ...
- Example 17 ⁇ Manufacture of high quality raisins> Shelf-grown grapes (variety: Pinot Noir) are sprayed with potassium hydrogen carbonate aqueous solution (20 g / L) three times at weekly intervals and harvested 21 days after the first spraying to measure sugar content, acidity and amino acid concentration. did. Further, the harvested fruits were kept in an air-conditioned greenhouse (25 ° C.) for 10 days, and the dried state of the fruits was observed. The results are shown in Table 19.
- grapes treated with potassium bicarbonate dry faster and can produce dried grapes in a shorter time than untreated grapes.
- potassium bicarbonate was sprayed on grapes before harvesting, but the compound of the present invention can promote transpiration even when sprayed on harvested fruits. Similarly, it is considered that grapes can be dried in a short time when potassium is sprayed.
- Example 18 ⁇ Manufacture of high-quality wine> ⁇ Production of high-quality wine using high-quality grapes sprayed with aqueous potassium bicarbonate solution> Grape fruits (chardonnay) sprayed with potassium bicarbonate aqueous solution (10 g / L) three times at 7-day intervals from three weeks before the scheduled harvest date are harvested 21 days after the first spraying to produce wine in the usual way did. When the scent, taste and color of the produced wine were examined, the scent, taste and color were superior to the conventional products. In addition, no adverse effect was observed in the fermentation.
- the present invention it is possible to increase the sugar content of a fruit by a simple method without being restricted by the plant growing area and the climatic environment. Therefore, it is very useful industrially.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Environmental Sciences (AREA)
- Plant Pathology (AREA)
- Agronomy & Crop Science (AREA)
- Pest Control & Pesticides (AREA)
- Dentistry (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Ecology (AREA)
- Forests & Forestry (AREA)
- Nutrition Science (AREA)
- Biodiversity & Conservation Biology (AREA)
- General Chemical & Material Sciences (AREA)
- Cultivation Of Plants (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
ワインの需要拡大に伴い、ワインの原料となるブドウの栽培地域が従来の温暖な地域から冷涼な地域へと拡大している。そのため、栽培期間中の温度が足りず、果実の糖度が十分でなく、加糖を余儀なくされている。しかしながら、製造時に加糖したワインは、加糖していないワインよりも階級(クラス)で劣るという問題がある。そのため、製造時に別途加糖する必要のないワインや、ワイン原料として十分な糖度を有するブドウ果実を得ることに対して、高い需要が存在する。
貴腐ワインは、ボトリティス・シネレアという貴腐菌がついたブドウ果実から作られる白ワインである。貴腐菌により果皮に無数の穴が開き、余分な水分が蒸発することにより糖度が上昇し、非常に甘く芳香豊かなワインとなる。
アイスワインは、収穫時期を冬まで遅らせるため、気候によりブドウ果実の凍結と解凍が何度か繰り返されることになる。その結果、ブドウ果実内の水分が徐々に減少していき、糖度の高いブドウが収穫され、甘く芳香なワインが製造できる。
その他、薬剤を用いて果実の糖度を増加させる方法として、ヨウ素-シクロデキストリン包接化合物を含む溶液を花や葉に噴霧しながら生育させる方法が特許文献1に記載されている。
また、アイスワインについても、収穫前にブドウ果実の凍結と解凍を繰り返す必要があるため、そのような凍結と解凍に適した地域でしか製造することができないといった問題がある。
従って、自然条件に依存することなく、簡便な手法により果実の糖度を高められる新規な果実糖度上昇剤に対する大きな需要が存在する。
本発明は上記問題点に鑑みてなされたものであり、生育地域や気候環境の制約を受けることなく簡便な手法により果実糖度を上昇させることのできる新規な果実糖度上昇剤を提供することにある。
また、本発明の他の目的は、従来よりも乾燥期間を短くすることのできる干しブドウの製造方法を提供することにある。
本発明の他の目的は、カルシウム不足に起因する植物生理障害の予防及び/又は治療用薬剤を提供することにある。
本発明の他の目的は、植物果実の裂果防止剤を提供することにある。
本発明の他の目的は、植物体中に含まれるアミノ酸濃度を増大させるアミノ酸濃度上昇剤を提供することにある。
すなわち、本発明の要旨は以下のとおりである。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。)
2. Mがアルカリ金属イオンである、上記1に記載の果実糖度上昇剤。
3. Mがナトリウムイオン又はカリウムイオンである、上記1又は2に記載の果実糖度上昇剤。
4. Xが炭酸イオン又は炭酸水素イオンである、上記1~3のいずれかに記載の果実糖度上昇剤。
5. さらに植物油脂を含む、上記1~4のいずれかに記載の果実糖度上昇剤。
6. さらに界面活性剤を含む、上記1~5のいずれかに記載の果実糖度上昇剤。
7. 上記1~6のいずれかに記載の果実糖度上昇剤を植物に散布することを特徴とする、前記植物の果実糖度を高める方法。
8. 前記果実糖度上昇剤を、前記果実の収穫予定日又は収穫日の2ヵ月前~収穫予定日又は収穫日の2か月後までの間に散布する、上記7に記載の方法。
9. 式MXで表される化合物が1g/L~100g/Lの範囲内になる濃度で植物に散布される、上記7又は8に記載の方法。
10. 式MXで表される化合物が1kg/ha~30kg/haの範囲内になる投薬量で植物に散布される、上記7又は8に記載の方法。
11. 上記1~6のいずれかに記載の果実糖度上昇剤が散布された果実を原料として用いることを特徴とする、果実酒の製造方法。
12. 式MXで表される化合物をブドウに添加する工程を含む、干しブドウを製造する方法。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。)
13. 式MXで表される化合物を有効成分として含む、カルシウム不足に起因する植物生理障害の予防及び/又は治療用薬剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。)
14. 式MXで表される化合物を有効成分として含む、植物果実の裂果防止剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。)
15. 式MXで表される化合物を有効成分として含む、植物体中に含まれるアミノ酸濃度上昇剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。)
また、本発明によれば、従来よりも短い乾燥期間で干しブドウを製造することができる。
本発明によれば、カルシウム不足に起因する植物生理障害を予防及び/又は治療することができる。
本発明によれば、植物果実の裂果を防止することができる。
本発明によれば、植物体中に含まれるアミノ酸濃度を増大させることができる。
本発明の第一の態様は、式MXで表される化合物を有効成分として含む、植物の果実糖度上昇剤である。
式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表す。アルカリ金属イオンとしては、カリウムイオン、ナトリウムイオンが好ましく、アルカリ土類金属イオンとしては、マグネシウムイオン、カルシウムイオンが好ましい。
なかでも、Mは、アルカリ金属イオンが好ましく、カリウムイオン又はナトリウムイオンが特に好ましい。
植物油脂としては、ダイズ油、ナタネ油、キャノーラ油、ヒマワリ油、コーン油、オリーブ油、パーム油、パーム核油、ヤシ油、ヒマシ油、落花生油、ゴマ油、アマニ油、ツバキ油、綿実油及びベニバナ油が挙げられ、ヒマワリ油、ダイズ油、ベニバナ油、ナタネ油が特に好ましい。植物油脂は1種類を単独で用いてもよいし、2種以上の植物油脂を組み合わせて用いてもよい。
植物油脂を用いる場合には、前記式MXで表される化合物100質量部に対して1~30質量部の割合で加えることが好ましく、3~25質量部で加えることがより好ましい。
界面活性剤を添加することにより、有効成分が植物に付着している期間が長くなり、有効成分がより長期に渡って植物に作用することができる。また、界面活性剤は、乳化剤としても作用し、本発明の果実糖度上昇剤を水に希釈する際に植物油脂と水との乳化を容易にすることができる。
界面活性剤としては、ノニオン系界面活性剤、カチオン系界面活性剤及びアニオン系界面活性剤のいずれを用いてもよく、単独又は2種類以上を混合して用いてもよい。このうち、ノニオン系界面活性剤及び/又はカチオン系界面活性剤が好ましい。
好適なノニオン系界面活性剤としては、ポリオキシエチレンアルキルエーテル、ポリオキシエチレンアルキルフェニルエーテル(例、ポリオキシエチレンノニルフェニルエーテル)、ポリオキシエチレンポリオキシプロピレンエーテル、ポリオキシエチレンアルキルエステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリオキシエチレンポリオキシプロピレンブロックポリマー、高級脂肪酸アルカノールアマイド等)が挙げられ、ポリオキシエチレンアルキルエーテル又はポリオキシエチレンソルビタン脂肪酸エステルが特に好ましい。
好適なカチオン系界面活性剤としては、アルキルアミン塩、第4級アンモニウム塩等が挙げられ、ポリオキシエチレンココアミンが特に好ましい。
好適なアニオン系界面活性剤としては、リグニンスルホン酸塩(たとえば、リグニンスルホン酸カルシウム)、アルキルベンゼンスルホン酸塩(たとえば、アルキルベンゼンスルホン酸ナトリウム)、アルキルナフタレンスルホン酸塩(たとえば、アルキルナフタレンスルホン酸ナトリウム)、高級アルコールサルフェート、高級アルコールエーテルサルフェート、ジアルキルスルホサクシネート、高級脂肪酸アルカリ金属塩等が挙げられる。
また、好ましい界面活性剤の具体例としては、ポリオキシエチレンココアミン(ソルポール7643、東邦化学工業株式会社)、ポリオキシエチレンアルキルエーテル(B-205、理研ビタミン社)、ポリオキシエチレンソルビタン脂肪酸エステル(ソルボンT-20、東邦化学工業社)、ジグリセリンモノオレート(リケマールDO-100、理研ビタミン社)等が挙げられる。
界面活性剤は、1種類を単独で用いてもよいし、2種以上の界面活性剤を組み合わせて用いてもよい。
また、ブドウ以外の果物に対して本発明の果実糖度上昇剤を用いた場合にも同様に、甘口の種々の果実酒(フルーツワイン)を製造することが出来る。
本発明の果実糖度上昇剤によれば、生育地域や気候環境の制約を受けることなく簡便な方法で果実の糖度を高めることができるため、糖度不足の地域では本発明により必要な糖度の果実を得ることが可能となり、また、通常の糖度の果実でも、さらに高い糖度の果実を得ることができる。よって、例えばワインの場合には、通常のワインから貴腐ワインに相当するワインまで、好みの糖度のワインを製造することができる。
本発明の第二の態様は、上記の果実糖度上昇剤を植物に散布することを特徴とする、前記植物の果実糖度を高める方法である。
果実糖度上昇剤は、式MXで表される化合物が1g/L~100g/Lの濃度で植物に散布されることが好ましく、1~50g/Lの濃度がより好ましく、3~20g/Lが特に好ましい。果実糖度上昇剤の製剤(式MXで表される化合物と植物油脂とを含む溶液組成物であって、水を実質的に含まない溶液組成物)を水で希釈して散布溶液を調製する場合には、式MXで表される化合物が上記範囲内となるように調製すればよい。上記果実糖度上昇剤の製剤は、式MXで表される化合物100質量部に対して、植物油脂を1~30質量部含むことが好ましく、3~25質量部含むことがより好ましい。
本明細書及び特許請求の範囲において、「収穫日」とは、実際に果実を収穫した日を意味し、「収穫予定日」とは、収穫を予定している日を意味する。従って、「収穫予定日又は収穫日の1か月後、1.5ヵ月後又は2ヵ月後まで」とは、実際に果実を収穫した場合における収穫日から1ヶ月後、1.5ヵ月後又は2ヵ月後までの期間を意味するだけでなく、果実を収穫予定日に収穫せず生育させ続けた場合における当該収穫予定日から1ヶ月後、1.5ヵ月後又は2ヵ月後までの期間をも意味する。すなわち、本発明の果実糖度上昇剤は、未収穫の果実及び収穫後の果実のいずれであっても、果実の水分蒸発を促し、糖度を高めることができる。
収穫予定日は果実の種類によって異なるが、本発明の場合、季節毎に農業従事者の間で予想される果実の収穫時期を指す。実際の収穫予定日は、例えばブドウの場合では、外観、味覚の他、酸・糖濃度、種の渋み等を勘案して決められる。また、リンゴ、ミカン、トマト等も、外観や味覚によって適宜決められる。
植物への果実糖度上昇剤の散布回数は、1回だけでもよいが、2回~8回程度、好ましくは3~6回程度散布するのが糖度上昇効果の点から好ましい。
散布回数が1回の場合には、上記散布期間中に1回散布すればよい。
また、植物に2回以上散布する場合、散布間隔に特に制限はないが、好ましくは3日~2週間間隔であり、さらにより好ましくは5日~10日間隔である。
本発明の第三の態様は、上記果実糖度上昇剤が散布された果実、特にブドウ果実を原料として用いることを特徴とする、ワインをはじめとする果実酒の製造方法である。
本発明においては、果実糖度上昇剤が散布された果実を原料として用いることを除けば、従来行われている果実酒の製造方法をそのまま採用すればよい。具体的には、粉砕・除梗、圧搾、発酵、樽熟成といった工程を経て、果実酒が製造される。
本発明の果実酒の製造方法により得られる果実酒は、果実糖度上昇剤が散布された果実を原料として用いるため糖度が高くなり、その結果、非常に甘く芳醇な香りを有する果実酒となる。したがって、例えばワインの場合には、必要に応じた糖度のブドウ果実を用いることによって、通常のワインから貴腐ワインまで、意図するワインを自由に製造することができる。
本発明の第四の態様は、式MXで表される化合物をブドウに添加する工程を含む、干しブドウを製造する方法である。
式中、M及びXは、第一の態様の果実糖度上昇剤におけるM及びXと同様である。
また、本発明の方法は、式MXで表される化合物以外に、他の成分を一緒に添加してもよい。他の成分としては、第一の態様に記載された成分と同様のものが挙げられる。
添加時期は、ブドウを収穫する前であってもよく、ブドウを収穫した後であってもよいが、ブドウの収穫予定日又は収穫日の2ヵ月前、1.5ヵ月前、1ヶ月前又は0ヵ月前から、収穫予定日又は収穫日の1ヶ月後、1.5ヵ月後又は2ヵ月後までの間が好ましい。また、収穫後のブドウに該化合物を添加する場合には、天日干し前のブドウに添加してもよく、天日干し中のブドウに添加してもよい。
添加回数に特に制限はなく、例えば、1~10回、好ましくは2~8回、より好ましくは3~6回添加すればよい。添加する間隔も特に制限はなく、例えば、1日~1週間間隔で添加することができる。
添加時の該化合物の濃度及び添加量としては、第二の態様に記載された濃度及び散布量と同様のものが挙げられる。
本発明の第五の態様は、式MXで表される化合物を有効成分として含む、カルシウム不足に起因する植物生理障害の予防及び/又は治療用薬剤である。
式中、M及びXは、第一の態様の果実糖度上昇剤におけるM及びXと同様である。
本発明の薬剤は、式MXで表される化合物以外に、他の成分を含んでいてもよい。他の成分としては、第一の態様に記載された成分が挙げられる。
対象となる植物としては、オウトウ、レタス、セロリ、キャベツ、ハクサイ、イチゴ、キュウリ、トマト、ナス,ピーマンなどが挙げられる。
カルシウム不足に起因する植物生理障害としては、うるみ果(water-soaked symptom)、ふち腐れ(チップバーン、Tipburn)・心腐れ症状(レタス、ハクサイ等)、尻腐れ症状(トマト、ナス,ピーマン)、曲がり症状が挙げられる。
本発明の薬剤の濃度及び散布量としては、第二の態様に記載された濃度及び散布量と同様のものが挙げられる。
散布時期や散布回数などは、カルシウム不足に起因する植物生理障害が生じる時期や症状などに応じて調整すればよい。例えば、レタスやセロリの場合、カルシウム不足に起因する植物生理障害(カルシウム欠乏症)は、夏から秋にかけた気象条件や樹勢の変化により生ずるため、夏から秋にかけて1回~10回程度を数日~数週間間隔で散布すればよい。
本発明の第六の態様は、式MXで表される化合物を有効成分として含む、植物果実の裂果防止剤である。
式中、M及びXは、第一の態様の果実糖度上昇剤におけるM及びXと同様である。
本発明の裂果防止剤は、式MXで表される化合物以外に、他の成分を含んでいてもよい。他の成分としては、第一の態様に記載された成分が挙げられる。
対象となる植物としては、裂果することが知られている植物であれば特に制限はなく、例えば、オウトウ、ブドウ、トマト、プラム、モモ、メロン、スイカ、リンゴ、ナシ、ミカンなどが挙げられる。
本発明の薬剤の濃度及び散布量としては、第二の態様に記載された濃度及び散布量と同様のものが挙げられる。
散布時期や散布回数などは、裂果が起こる時期に応じて調整すればよい。通常、裂果は植物果実の収穫予定日近くに起こるため、例えば、収穫予定日の2ヵ月前、1.5ヵ月前、1ヶ月前又は0.5ヵ月前から収穫日までの間に1回~10回程度を数日~数週間間隔で散布すればよい。
本発明の裂果防止剤により裂果が防止されるメカニズムは明らかではないが、以下のように推測される。すなわち、本発明の裂果防止剤は、植物果実の水分蒸散量を増大させるため、果実中の水分量は減少し、果皮にしわがよる。その結果、降雨などにより果実が衝撃を受けても、果皮が破裂しにくくなり、裂果を防止できると考えられる。
本発明の第七の態様は、式MXで表される化合物を有効成分として含む、植物果実の酸度及び/又はpH維持剤である。
式中、M及びXは、第一の態様の果実糖度上昇剤におけるM及びXと同様である。
本発明の維持剤は、式MXで表される化合物以外に、他の成分を含んでいてもよい。他の成分としては、第一の態様に記載された成分が挙げられる。
対象となる植物としては、例えば、ブドウ、トマト、カンキツ(ミカン等)が挙げられる。
本発明の維持剤の濃度、散布量、散布時期及び散布方法などとしては、第二の態様に記載された濃度、散布量、散布時期及び散布方法などと同様のものが挙げられる。また、散布時期は、植物果実の収穫前が好ましく、収穫予定日の2ヵ月前、1.5ヵ月前、1ヶ月前又は0ヵ月前から、収穫予定日の1ヶ月後、1.5ヵ月後、又は2ヵ月後までの間であって且つ植物果実の収穫前であることがより好ましい。
本発明の維持剤を散布した植物果実は、維持剤を散布していない植物果実に比べ、長期間、酸度を高い状態に保ち、pHを低く保つことができる。したがって、糖度及び酸度の高いワインの製造に適している。
本発明の第八の態様は、式MXで表される化合物を有効成分として含む、植物体(植物果実、葉、茎及び/又は根)中に含まれるアミノ酸濃度上昇剤である。
式中、M及びXは、第一の態様の果実糖度上昇剤と同様である。
本発明のアミノ酸濃度上昇剤は、式MXで表される化合物以外に、他の成分を含んでいてもよい。他の成分としては、第一の態様に記載された成分と同様のものが挙げられる。
対象となる植物としては、特に制限はなく、例えば、ブドウ、トマト、レタス、小麦、イネ、キャベツ、ダイズ、バレイショ、キャベツ、ホウレンソウなどが挙げられる。
本発明のアミノ酸濃度上昇剤の濃度、散布量、散布時期及び散布方法などとしては、第二の態様に記載された濃度、散布量、散布時期及び散布方法などと同様のものが挙げられる。
本発明のアミノ酸濃度上昇剤によってアミノ酸濃度が増大する理由は明らかではないが、無処理の植物果実中に含まれるアミノ酸濃度に対する本発明の化合物で処理した植物果実中のアミノ酸濃度の比が、無処理の植物果実の糖度に対する本発明の化合物で処理した植物果実の糖度の比よりも高いことから、蒸散によるアミノ酸の濃縮が起きただけでは説明がつかないことが伺える。本発明の化合物を散布したことにより、水分の蒸散以外に何らかの機構が働き、アミノ酸の量そのものが増大したものと考えられる。
<果実糖度上昇剤散布による果実糖度上昇試験>
圃場のブドウ(品種:シャルドネ、ピノ・ノアール、メルロー、及びカベルネ・ソービニヨン、樹齢7年)に、炭酸水素カリウム濃度が5g/L又は10g/Lとなるように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を200μL/Lの濃度で含む)を、葉や茎を含む樹全体に各回十分量(3000L/ha(この場合の炭酸水素カリウム量は、5g/Lのサンプルで15kg/ha、10g/Lのサンプルで30kg/ha)散布した。散布は、図1~4に記載されるように、約2週間又は約1週間間隔で繰り返し行い、経時的に果実糖濃度を測定した。対照として無散布樹を設けた。サンプルの採取は、最初の散布前からはじめ、毎回の散布前に採取して糖度を測定した。それぞれの処理区につき3樹を用いた。(なお、収穫予定日は、シャルドネが9月20日、メルローが10月10日、カベルネ・ソービニヨンが10月20日、ピノ・ノアールが9月30日である。)
糖度の測定は、各測定日にそれぞれの処理樹から3房ずつ採取し、搾汁して屈折糖度計(アタゴ社製)でBrix糖度(%)を求めた。同様に、酸度計(アタゴ社製)を用いて酸度(%)も測定した。
その結果を図1~4に示す。なお、図1~4中、縦軸の数値は糖度又は酸度の割合(%)を表す。
図1~4から判るように、シャルドネ、メルロー、カベルネ・ソービニヨン、ピノ・ノアールのいずれにおいても、炭酸水素カリウム5g/Lを散布したブドウ果実及び炭酸水素カリウム10g/Lを散布したブドウ果実は、無処理のブドウ果実よりも糖度が大きく上昇した。一般的に、糖度上昇とともに酸度の低下が認められるが、本試験では、酸度は無処理と同等またはわずかに高く保持されていた。
<植物油脂を添加した果実糖度上昇剤散布による果実糖度上昇試験>
下記表1に記載の植物油脂、界面活性剤及び乳化剤を混合し、約60℃で加温、溶融した。次に、得られた混合液に表1記載の有効成分を加え、十分に混和することにより、炭酸水素ナトリウム又は炭酸水素カリウムを含む果実糖度上昇剤の製剤(それぞれ、炭酸水素ナトリウム製剤及び炭酸水素カリウム製剤ということがある)を調製した。なお、表中、部とは質量部を表す。
糖度の測定は、それぞれの処理樹から3房ずつ採取し、搾汁して屈折糖度計(アタゴ社製)でBrix糖度を求めた。
その結果を図5に示す。なお、図5中、縦軸の数値は糖度(%)又は酸度(%)を表す。
図5から判るように、炭酸水素カリウム製剤を用いた区と炭酸水素ナトリウム製剤を用いた区は、無処理区よりも散布開始後からブドウ果実の糖度が顕著に上昇した。
また、実施例2では、ピノ・ノアールに対して、植物油脂等を添加した炭酸水素カリウム製剤がどの程度糖度を上昇させるかが示されている。一方、実施例1では、実施例2と同じピノ・ノアールに対して、植物油脂等を添加していない炭酸水素カリウムがどの程度糖度を上昇させるかが示されている(図4)。散布回数が異なるため図4と図5に示される結果を単純に比較することはできないものの、両者の結果から炭酸水素カリウムと植物油脂等とを混合して用いた場合には、植物油脂等を混合していない場合に比べて収穫予定時期後(10月13日、10月20日)の糖度が大きく上昇していることが読み取れる。以上の結果は、炭酸水素カリウムに植物油脂等を加えることにより、炭酸水素カリウムの持つ植物果実の糖度上昇作用がさらに向上することを示唆している。
<蒸散量と果実糖度上昇度の評価試験>
実施例1~2の結果の通り、本発明の果実糖度上昇剤を散布することにより果実の糖度は上昇した。しかしながら、本発明の果実糖度上昇剤によりなぜ果実糖度が上昇するのかは不明であった。貴腐菌によるブドウの糖度上昇作用は、貴腐菌が果皮のロウ質を溶かすことによって果実内の水分が蒸発することが原因であるため、本発明の果実糖度上昇剤においても、果実水分の蒸散が糖度上昇と関連している可能性が考えられた。そこで、以下の実験により、本発明の果実糖度上昇剤を散布した場合の果実水分蒸散量と糖度上昇の関係について調査した。
有効成分として表2に記載された各化合物を10g/Lの濃度で含むように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を終濃度200μL/Lで含む)を収穫済みの市販のブドウ果実(品種:バーリカン種)に散布し、空調温室内(温度25℃)に保ち経時的に質量を測定した。散布前および散布8日後に果実の糖度を糖度計で計測した。次に、果実の質量変化が全て水分量の変化によるものと仮定して、質量の減少量と散布日(6月2日)の糖度を8日後の糖度から下記の計算式を用いて計算値を算出した。
(糖度(%(計算値))= 散布前の糖度(%)×散布日の質量(g)/測定日の質量(g))により算出した。)
糖度計算値を糖度の実測値と比較した。その結果を表2及び図6~8に示す。(散布:2011年06月02日)
なお、図6の縦軸は、散布日のブドウ果実100gあたりの、各測定日におけるブドウ果実の質量減少量(g)(すなわち、各測定日におけるブドウ果実の質量減少率(%))を表す。
炭酸カリウム、炭酸水素カリウム、ピロリン酸四カリウム、塩化カルシウム、無処理の間で比較すると、ブドウ果実の糖度上昇作用に最も優れていたのは炭酸カリウムであり、次いで炭酸水素カリウム、ピロリン酸四カリウムの順であった。塩化カルシウムは糖度の上昇率が無処理の場合とほとんど変わらなかった。
<結果2>
6月2日から6月10日の8日間に、炭酸カリウム、炭酸水素カリウム、ピロリン酸四カリウムの処理区でそれぞれ25.56%、27.3%、19.1%果実質量が減少した(表2)。減少に伴い、はじめ18%、18%、17.5%であった糖度がそれぞれ24.5%、24%及び21.5%に増加した(実測値)。果実質量の減少を水分の消失と仮定して糖度を計算するとそれぞれ24.2%、24.8%、21.6%となり、実測値と非常に良く一致した。
いずれの処理区でも果実質量の減少を水分の消失と仮定して計算した糖度は実測値とほとんど同じであることから、果実質量の減少は水分の蒸散によるものと考えられる。すなわち、本発明の果実糖度上昇剤は、果実の水分を蒸散させることにより、果実の糖度を上昇させるものと考えられる。
実施例3の結果から、本発明の果実糖度上昇剤による果実の糖度上昇は、果実の水分蒸散による質量減少を介して糖度を上昇させるものであることが判った。そこで、以下の実施例では、種々の植物の質量減少の度合いを調べることにより、各化合物が果実糖度上昇作用を有するか否かを間接的に評価した。
炭酸水素カリウムが10g/Lとなるように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を終濃度200μL/Lで含む)を用意し、市販のブドウ果実(品種:スチューベン)の質量を測定した後、用意した果実糖度上昇剤を噴霧散布し、空調温室内(温度:25℃)に静置して経時的に質量を測定した(散布日:2011年02月07日)。また、コントロールとして無処理のブドウについても同様に各測定日における質量を測定した。その結果を表3に示す。
上記値から算出される果実糖度の変化率は、散布日の果実糖度が15%と仮定すると、7日後の糖度は無処理区が18.8%になったのに対し、炭酸水素カリウム処理区では20.0%まで上昇したことになる。
炭酸水素カリウムが表4の濃度になるように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を終濃度200μL/Lで含む)を用意し、市販のブドウ果実(品種:レッドグローブ)の質量を測定した後、用意した果実糖度上昇剤を噴霧散布し、空調温室内(温度:25℃)に静置して経時的に質量を測定した(散布日:2011年03月10日)。また、コントロールとして無処理のブドウについても同様に各測定日における質量を測定した。その結果を表4に示し、3月30日におけるブドウの外観を図9に示す(図9(a)…炭酸水素カリウム(10g/L)散布、図9(b)…炭酸水素カリウム(5g/L)散布、図9(c)…無処理)。なお、減少率(積算%)は、散布日から各測定日までに減少した質量の割合(%)を示し、減少率(%/日)は、各測定日とその1つ前の測定日までの期間における平均質量減少率(%)(=(各測定日の1つ前の測定日の質量(g)-各測定日の質量(g))/各測定日の1つ前の測定日の質量(g)/各測定日の1つ前の測定日から各測定日までの日数×100)を示す。
炭酸水素カリウムが10g/Lの濃度になるように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を終濃度200μL/Lで含む)を用意し、市販のブドウ果実(品種:レッドグローブ)の質量を測定した後、用意した果実糖度上昇剤を噴霧散布し、空調温室内(温度:25℃)に静置して経時的に質量を測定した(散布日:2011年04月27日、調査日:2011年05月02日、2011年05月06日、2011年5月9日、2011年5月11日,2011年5月13日,2011年5月16日)。また、コントロールとして無処理のブドウについても同様に各測定日における質量を測定した。
測定した質量を基に、推定蒸散量(積算値)及び1日当たりの推定蒸散量を算出した。それらの結果を表5~6及び図10~11に示す。
なお、図10の縦軸は、散布日のブドウ果実100gあたりの各測定日におけるブドウ果実の質量(g)を表し、図11の縦軸は、散布日のブドウ果実100gあたりの各測定日における推定蒸散量(g)を表す。
散布日のブドウ果実100gあたりの各測定日における推定蒸散量(g)=(散布日のブドウ果実質量(g)-各測定日のブドウ果実質量(g))/散布日のブドウ果実質量×100
すなわち、ナトリウムおよびカリウム塩溶液を散布すると果実からの推定蒸散量が1.6~2.0倍程度に増加し、それが持続することが示された。カリウム塩はナトリウム塩に比べ推定蒸散量が多かった。最も多かった炭酸カリウム溶液を散布したブドウ果実では無処理果実の推定蒸散量の2倍以上であり、2週間後には散布日の質量の約1/2にまで減少した。散布日4月27日の果実糖濃度を20%(「20/100」(糖質量20(g)、全質量100(g))により算出)と仮定すると、2週間後には48%(「20/41.4」(糖質量20(g)、全質量41.4(g))により算出)を超える糖濃度になることが示唆された。
各化合物が表7に示す濃度となるように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を終濃度200μL/Lで含む)を用意し、市販のブドウ果実(品種:レッドグローブ)の質量を測定した後、用意した果実糖度上昇剤を噴霧散布し、空調温室内(温度:25℃)に静置して散布日のブドウ質量を100(g)とした場合の散布後の質量を経時的に測定した(散布日:2011年05月16日、調査日:同5月19日、5月23日、5月27日、5月30日、6月2日)。次に、果実の質量変化が全て水分量の変化によるものと仮定して、質量の減少量と散布日(6月2日)の糖度から糖度の計算値を算出した(「糖度(計算値)=散布日の糖度(%)×散布日の質量(g)/測定日の質量(g)」により算出)。また、コントロールとして無処理のブドウについても同様に質量を測定した。その結果を表7~8及び図12~14に示す。
なお、図12の縦軸は、散布日のブドウ果実100gあたりの各測定日におけるブドウ果実の質量減少量(g)を表し、図13の縦軸は、散布日のブドウ果実100gあたりの各測定日における1日あたりのブドウ果実の減少量(g)を表し、図14の縦軸は、糖度(%)を表す。
1日あたりの質量の減少割合はピロリン酸カリウムで最も高く、それに続いて炭酸カリウムの10g/L、さらには炭酸カリウムの5g/Lの順で低くなり、無処理が最も低かった。
最終時点での推定果実糖濃度(Brix%)はピロリン酸カリウム処理果実で最も高く、29%、次いで炭酸カリウム10g/Lで28%、同5g/Lで26.5%の順となった。
炭酸水素カリウムの濃度が10g/Lとなるように水で希釈した果実糖度上昇剤(展着剤としてソルボンT-20を終濃度200μL/Lで含む)を用意した。市販のリンゴ、ミニトマト果実の質量を測定した後、用意した果実糖度上昇剤を噴霧散布した。空調温室内に静置して散布日のリンゴ及びミニトマトの質量を測定した(散布日:2011年11月30日、調査日:2011年12月05日)。また、コントロールとして無処理のリンゴ及びミニトマトについても同様に質量を測定した。その結果を表9に示す。
蒸散比は、「対象となるサンプル(炭酸水素カリウム散布処理又は無処理)の推定蒸散率/無処理の推定蒸散率」により算出した。
ミニトマトでも同様に、無処理果実での蒸散量が推定で5.24%であったのに対し、処理果実では推定で10.12%失われ、処理により失われる水分量が無処理の1.93倍に達した。
以上の結果から、ブドウだけではなくリンゴやトマトでも同様に本発明の果実糖度上昇剤により蒸散量を増加させて、糖度を高めることが出来るものといえる。
表10に記載の各化合物を濃度が10g/Lになるように水で希釈した溶液(展着剤としてソルボンT-20を200μL/Lの終濃度で含む)を同様にブドウ房に噴霧散布し、8日後の蒸散率を調べた。
その結果を表10に示す。
一方、類似の化合物であってもMがアンモニウムイオンの場合や、Xが塩化物イオン、硫酸イオン、酒石酸イオン、乳酸イオンの場合には、果実の蒸散作用(質量減少作用)が無処理の場合とほとんど変わらず、従って、果実糖度を上昇させることができないことが判る(No.13~23)。
表11に記載の各化合物を濃度が10g/L(100倍希釈のサンプル)又は20g/L(50倍希釈のサンプル)になるように水で希釈した溶液(展着剤としてソルボンT-20を200μL/Lの終濃度で含む)を同様に、トマト、ブドウ、ミカンに噴霧散布し、6日後の果実重量の減少率を調べた。
その結果を表11に示す。
<果実糖度上昇剤の果実秀品性に対する効果>
実施例1及び実施例2のピノ・ノアールについて、糖度の最終測定日の後に秀品程度を比較した。
秀品の基準は、農業従事者がワインに使える粒かどうかを調べるときと同様に、外観(カビや腐敗等の見た目、果汁・果肉がなくなっていないか等)、味覚(食べたときに正常であるかどうか等)、におい(異臭等がないか)に基づき、外観、味覚、においの全てに問題がないものを秀品とし、1つでも問題があるものは秀品としなかった。その結果を表12に示す。なお、無処理は実施例1及び実施例2における秀品割合の平均である。
それに対し、炭酸水素カリウムで処理した場合には、ワイン作りに不向きな果実の割合が低下した(実施例1のサンプル)。また、植物油脂を添加した炭酸水素カリウム製剤あるいは炭酸水素ナトリウム製剤を散布した場合には、ワインに不向きな果実の割合が著しく低下した(実施例2のサンプル)。このような良品の割合が上昇する効果は、糖度上昇の付随効果と考えられる。
<カルシウム不足解消におよぼす影響>
(方法)
通常レタスとセロリのカルシウム不足は夏から秋にかけて発生し、レタスでは心腐れ症状、セロリでは新葉の変色・黒化が生ずる。また、レタスではふち枯れ症(チップバーン)も生じ得る。まだカルシウム不足の症状の出ていないレタスおよびセロリに炭酸水素カリウム水溶液10g/L)を1週間間隔で散布し、無処理区に比べて症状が軽くなるか否かを見た。各処理5株とし、収穫時に葉の褐変程度からカルシウム不足症状の程度を求めた。その結果を表13に示す。
(カルシウム不足の程度)
0:発生無し、0.5:葉縁の極一部に褐変あり、1.0:穂の縁の一部が褐変した。2.0:葉の縁から内側に褐変した、3.0:褐変の程度が相当量あり、5.0:葉の褐変が著しい。
発生程度=(指数5×発生株数+指数3×発生株数+指数2×発生株数+指数1×発生株数+指数0.5×発生株数)/5株
<うるみ果におよぼす影響>
オウトウのうるみ果はカルシウム不足により発生することが知られている。そこで、収穫時期の1ヵ月前に炭酸水素カリウム水溶液(5g/L)を7日間隔で3回散布したオウトウと、無処理のオウトウとの間で、最初の散布日から28日後にうるみ果(water-soaked symptom)の発生程度に差があるか否かを調べた。その結果を表14に示す。
うるみ果発生率(%)=うるみ果の生じた果実数/調査した果実数×100
炭酸水素カリウム水溶液の散布区でうるみ果が少なかったのは、おそらく、蒸散が盛んになり、その分根からの吸水が増加したためと思われる。一般にカルシウム不足は葉面散布ではほとんど回復することはないが、根からの吸収を多くすることで容易に回復する。
炭酸水素カリウム水溶液を散布したオウトウでうるみ果が少なかったのは処理により蒸散が盛んになり、それに伴って吸収量が増加し、水とともに根から吸収されたカルシウム量が多くなり、そのためにうるみ果(カルシウム不足)の発生が抑制されたのではないかと考えられる。
<果実の裂果防止におよぼす影響>
下記表15の各植物について、炭酸水素カリウム水溶液(10g/L)を収穫期の1ヶ月程度前から1週間間隔で3回散布し、4週間後に収穫し、果実の裂果の程度を無処理果実のそれと比較し、裂果抑制率として求めた。その結果を表15に示す。
裂果率(%)=裂果果実数/全果実数x100
裂果抑制率(%)=(1-処理区の裂果率(%)/無処理区の裂果率(%))×100
<アミノ酸含有量におよぼす影響(1)>
下記表16の各植物について、炭酸水素カリウム水溶液(レタスは5g/L、それ以外の植物は10g/L、)を収穫1ヶ月前から1週間間隔で3回散布し、散布開始3週間後に収穫した。炭酸水素カリウム水溶液で処理していない無処理の植物についても同時期に収穫した。収穫後、各サンプルのアミノ酸の合計量を測定し、無処理の植物のアミノ酸の合計量に対する炭酸水素カリウム処理した植物のアミノ酸の合計量の比を求めた。その結果を表16に示す。
<アミノ酸含有量におよぼす影響(2)>
圃場のブドウに、炭酸水素カリウムが10g/L(表17)又は20g/L(表18)となるように水に希釈し、収穫前のブドウ果実に7日間隔で計3回散布した。最初の散布から21日後にブドウを収穫し、炭酸水素カリウム処理したブドウ果実及び無処理のブドウ果実に含まれる各アミノ酸の質量を測定した。また、無処理のブドウの各アミノ酸濃度に対して、炭酸水素カリウム処理したブドウの各アミノ酸濃度がどの程度増大したかを、「炭酸水素カリウム処理したブドウの各アミノ酸濃度/無処理のブドウの各アミノ酸濃度」の比として求めた。さらに、炭酸水素カリウム処理したブドウと無処理のブドウの糖度についても測定し、その比(炭酸水素カリウム処理したブドウの糖度/無処理のブドウの糖度)を求めた。その結果を表17及び表18に示す。
なお、表17及び18中、各記号は以下を意味する。
Arg…アルギニン、GluNH2…グルタミン、Orn…オルニチン、Ala…アラニン、NH3…アンモニア、Cit…シトルリン、AspNH2…アスパラギン、a-ABA…αアミノ-n酪酸、Glu…グルタミン酸、Asp…アスパラギン酸、Thr…トレオニン、Ser…セリン、Lys…リシン、His…ヒスチジン、Gly…グリシン、Phe…フェニルアラニン、Sar…サルコシン、Val…バリン、Cys…システイン、b-AiBA…β-アミノイソ酪酸、PEA…ホスホエタノールアミン、a-AAA…α-アミノアジビン酸、EOHNH2…エタノールアミン、b-Ala…βアラニン、Leu…ロイシン、g-ABA…γアミノ酢酸、Ile…イソロイシン、Met…メチオニン、Urea…尿素、Trp…トリプトファン、Tyr…チロシン、Cysthi…シスタチオニン
<高品質の干しぶどう製造>
棚仕立てのブドウ(品種:ピノ・ノアール)果実に炭酸水素カリウム水溶液(20g/L)を1週間間隔で3回散布し、最初の散布から21日後に収穫して糖度、酸度およびアミノ酸濃度を測定した。また、収穫後の果実を、空調温室内(25℃)に10日間保ち、果実の乾燥状態を観察した。その結果を表19に示す。
<高品質ワインの製造>
<炭酸水素カリウム水溶液を散布した高品質ブドウを用いた高品質ワインの製造>
炭酸水素カリウム水溶液(10g/L)を収穫予定日の3週間前から7日間隔で3回散布したブドウ果実(シャルドネ)を、最初の散布から21日後に収穫し、通常の方法でワインを製造した。製造されたワインの香り、味、色などについて調べたところ、香り、味、色ともに従来品に比べて優れていた。また、発酵に悪影響も認められなかった。
Claims (15)
- 式MXで表される化合物を有効成分として含む、植物の果実糖度上昇剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。) - Mがアルカリ金属イオンである、請求項1に記載の果実糖度上昇剤。
- Mがナトリウムイオン又はカリウムイオンである、請求項1又は2に記載の果実糖度上昇剤。
- Xが炭酸イオン又は炭酸水素イオンである、請求項1~3のいずれか1項に記載の果実糖度上昇剤。
- さらに植物油脂を含む、請求項1~4のいずれか1項に記載の果実糖度上昇剤。
- さらに界面活性剤を含む、請求項1~5のいずれか1項に記載の果実糖度上昇剤。
- 上記1~6のいずれか1項に記載の果実糖度上昇剤を植物に散布することを特徴とする、前記植物の果実糖度を高める方法。
- 前記果実糖度上昇剤を、前記果実の収穫予定日又は収穫日の2ヵ月前~収穫予定日又は収穫日の2ヶ月後までの間に散布する、請求項7に記載の方法。
- 式MXで表される化合物が1g/L~100g/Lの範囲内になる濃度で植物に散布される、請求項7又は8に記載の方法。
- 式MXで表される化合物が1kg/ha~30kg/haの範囲内になる投薬量で植物に散布される、上記7又は8に記載の方法。
- 請求項1~6のいずれかに記載の果実糖度上昇剤が散布された果実を原料として用いることを特徴とする、果実酒の製造方法。
- 式MXで表される化合物をブドウに添加する工程を含む、干しブドウを製造する方法。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。) - 式MXで表される化合物を有効成分として含む、カルシウム不足に起因する植物生理障害の予防及び/又は治療用薬剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。) - 式MXで表される化合物を有効成分として含む、植物果実の裂果防止剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。) - 式MXで表される化合物を有効成分として含む、植物体中に含まれるアミノ酸濃度上昇剤。
(式中、Mはアルカリ金属イオン又はアルカリ土類金属イオンを表し、Xは炭酸イオン、炭酸水素イオン、酢酸イオン、クエン酸イオン、コハク酸イオン、リン酸イオン、リン酸水素イオン又はピロリン酸イオンを表す。)
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014506304A JP6171234B2 (ja) | 2012-03-22 | 2013-03-22 | 果実糖度上昇剤 |
US14/387,112 US10080366B2 (en) | 2012-03-22 | 2013-03-22 | Agent for increasing sugar content in fruit |
EP13765166.7A EP2829180B1 (en) | 2012-03-22 | 2013-03-22 | Fruit-sugar content increaser |
ES13765166.7T ES2654201T3 (es) | 2012-03-22 | 2013-03-22 | Aumentador del contenido de azúcar en la fruta |
US16/106,886 US10798944B2 (en) | 2012-03-22 | 2018-08-21 | Agent for increasing sugar content in fruit |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012-065780 | 2012-03-22 | ||
JP2012065780 | 2012-03-22 |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/387,112 A-371-Of-International US10080366B2 (en) | 2012-03-22 | 2013-03-22 | Agent for increasing sugar content in fruit |
US16/106,886 Continuation US10798944B2 (en) | 2012-03-22 | 2018-08-21 | Agent for increasing sugar content in fruit |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2013141381A1 true WO2013141381A1 (ja) | 2013-09-26 |
Family
ID=49222829
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2013/058406 WO2013141381A1 (ja) | 2012-03-22 | 2013-03-22 | 果実糖度上昇剤 |
Country Status (6)
Country | Link |
---|---|
US (2) | US10080366B2 (ja) |
EP (1) | EP2829180B1 (ja) |
JP (1) | JP6171234B2 (ja) |
ES (1) | ES2654201T3 (ja) |
PT (1) | PT2829180T (ja) |
WO (1) | WO2013141381A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013231003A (ja) * | 2012-04-27 | 2013-11-14 | Institute Of Physical & Chemical Research | ブラックシガトカ病害用防除剤 |
US10555529B2 (en) | 2015-05-18 | 2020-02-11 | Riken | Composition for the control of grapevine ESCA disease, black dead arm disease, and/or Eutypa dieback disease |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6171234B2 (ja) * | 2012-03-22 | 2017-08-02 | 国立研究開発法人理化学研究所 | 果実糖度上昇剤 |
CN117158266B (zh) * | 2023-10-27 | 2024-03-26 | 山东永盛农业发展有限公司 | 一种提高番茄含糖量的栽培方法 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04300808A (ja) * | 1991-03-29 | 1992-10-23 | A N Sogo Kagaku Kenkyusho Kk | 植物生長促進剤 |
JPH11292707A (ja) * | 1998-04-01 | 1999-10-26 | Nippon Soda Co Ltd | 光に安定な農薬製剤 |
JP2001010914A (ja) * | 1999-07-01 | 2001-01-16 | Hiroshi Kawai | 植物茎葉散布用組成物およびその使用方法 |
JP2002322008A (ja) | 2001-04-25 | 2002-11-08 | Nippo Kagaku Kk | 植物生長調節剤 |
JP2003274761A (ja) * | 2002-01-18 | 2003-09-30 | Mitsui Touatsu Hiryo Kk | 葉面散布剤 |
WO2006090666A1 (ja) * | 2005-02-22 | 2006-08-31 | Maruo Calcium Company Limited | 植物品質向上剤及びその製造方法 |
JP2010030998A (ja) * | 2008-06-25 | 2010-02-12 | Ishihara Sangyo Kaisha Ltd | 除草組成物 |
JP2010158207A (ja) * | 2009-01-09 | 2010-07-22 | Manns Wine Co Ltd | 果実酒およびその製造法 |
JP2012017293A (ja) * | 2010-07-08 | 2012-01-26 | Dainichiseika Color & Chem Mfg Co Ltd | 収穫後農産植物用糖度向上剤及び収穫後農産植物の糖度向上方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU719995A1 (ru) * | 1978-05-04 | 1980-03-05 | Институт Неорганической И Физической Химии Ан Азербайджанской Сср | Способ получени удобрени |
JPH0816037B2 (ja) | 1992-08-31 | 1996-02-21 | 晃栄化学工業株式会社 | 光合成増進剤および光合成増進方法 |
JPH06172069A (ja) | 1992-12-04 | 1994-06-21 | Naikai Engiyou Kk | マグネシウム肥料 |
US6387147B2 (en) | 1998-02-06 | 2002-05-14 | Kao Corporation | Fertilizer composition |
JP3687455B2 (ja) * | 2000-01-11 | 2005-08-24 | 吉澤石灰工業株式会社 | 作物の栽培方法および作物の品質改善剤 |
JP4107976B2 (ja) | 2003-02-06 | 2008-06-25 | ロイヤルインダストリーズ株式会社 | 有機酸と炭酸カルシウムとを含む水溶性カルシウム剤 |
JP2006193498A (ja) | 2005-01-17 | 2006-07-27 | Color Chemical Kogyo Kk | 植物用養分補給剤及びその製造方法 |
CN1781485A (zh) * | 2005-09-02 | 2006-06-07 | 北京阜康仁生物制药科技有限公司 | 一种改进的恩替卡韦口腔崩解片及其制备方法 |
WO2007083445A1 (ja) | 2006-01-17 | 2007-07-26 | Osamu Yamada | 植物の生育促進及び品質改良方法、並びに同方法に使用する生育促進剤及び品質改良剤 |
JP6171234B2 (ja) * | 2012-03-22 | 2017-08-02 | 国立研究開発法人理化学研究所 | 果実糖度上昇剤 |
-
2013
- 2013-03-22 JP JP2014506304A patent/JP6171234B2/ja not_active Expired - Fee Related
- 2013-03-22 WO PCT/JP2013/058406 patent/WO2013141381A1/ja active Application Filing
- 2013-03-22 US US14/387,112 patent/US10080366B2/en active Active
- 2013-03-22 PT PT137651667T patent/PT2829180T/pt unknown
- 2013-03-22 EP EP13765166.7A patent/EP2829180B1/en active Active
- 2013-03-22 ES ES13765166.7T patent/ES2654201T3/es active Active
-
2018
- 2018-08-21 US US16/106,886 patent/US10798944B2/en active Active
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04300808A (ja) * | 1991-03-29 | 1992-10-23 | A N Sogo Kagaku Kenkyusho Kk | 植物生長促進剤 |
JPH11292707A (ja) * | 1998-04-01 | 1999-10-26 | Nippon Soda Co Ltd | 光に安定な農薬製剤 |
JP2001010914A (ja) * | 1999-07-01 | 2001-01-16 | Hiroshi Kawai | 植物茎葉散布用組成物およびその使用方法 |
JP2002322008A (ja) | 2001-04-25 | 2002-11-08 | Nippo Kagaku Kk | 植物生長調節剤 |
JP2003274761A (ja) * | 2002-01-18 | 2003-09-30 | Mitsui Touatsu Hiryo Kk | 葉面散布剤 |
WO2006090666A1 (ja) * | 2005-02-22 | 2006-08-31 | Maruo Calcium Company Limited | 植物品質向上剤及びその製造方法 |
JP2010030998A (ja) * | 2008-06-25 | 2010-02-12 | Ishihara Sangyo Kaisha Ltd | 除草組成物 |
JP2010158207A (ja) * | 2009-01-09 | 2010-07-22 | Manns Wine Co Ltd | 果実酒およびその製造法 |
JP2012017293A (ja) * | 2010-07-08 | 2012-01-26 | Dainichiseika Color & Chem Mfg Co Ltd | 収穫後農産植物用糖度向上剤及び収穫後農産植物の糖度向上方法 |
Non-Patent Citations (1)
Title |
---|
ISMAIL OSMAN ET AL.: "Effects of Dipping Solutions on Air-Drying Rates of the Seedless Grapes", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 14, no. 6, November 2008 (2008-11-01), pages 547 - 552, XP055169208 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013231003A (ja) * | 2012-04-27 | 2013-11-14 | Institute Of Physical & Chemical Research | ブラックシガトカ病害用防除剤 |
US10555529B2 (en) | 2015-05-18 | 2020-02-11 | Riken | Composition for the control of grapevine ESCA disease, black dead arm disease, and/or Eutypa dieback disease |
Also Published As
Publication number | Publication date |
---|---|
EP2829180A1 (en) | 2015-01-28 |
US20150057156A1 (en) | 2015-02-26 |
EP2829180B1 (en) | 2017-10-18 |
PT2829180T (pt) | 2018-01-22 |
ES2654201T3 (es) | 2018-02-12 |
JP6171234B2 (ja) | 2017-08-02 |
US10798944B2 (en) | 2020-10-13 |
EP2829180A4 (en) | 2016-05-11 |
US10080366B2 (en) | 2018-09-25 |
US20180352812A1 (en) | 2018-12-13 |
JPWO2013141381A1 (ja) | 2015-08-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US10798944B2 (en) | Agent for increasing sugar content in fruit | |
KR101585937B1 (ko) | 과일 및 과채류의 향미 상승 및 식감을 향상시키는 식물영양제 조성물 및 방법 | |
Zeraatgar et al. | Effect of salicylic acid and calcium nitrate spraying on qualitative properties and storability of fresh jujube fruit (Ziziphus jujube Mill.) | |
Yumbya et al. | Efficacy of hexanal application on the post-harvest shelf life and quality of banana fruits (Musa acuminata) in Kenya | |
KR100748716B1 (ko) | 칼슘의 흡수를 증진시키는 친환경 비료 조성물 | |
Yamane | Foliar calcium applications for controlling fruit disorders and storage life in deciduous fruit trees | |
KR101374501B1 (ko) | 타우린을 함유하는 양액 조성물 및 이를 이용한 타우린 함유 농작물 재배방법 | |
US20120128860A1 (en) | Preparation of vegetable material and food products | |
Hosseini et al. | Influence of Foliar Application of Calcium Nitrate and Potassium Nitrate On Qualitative and Quantitative Traits of Seedless Barberry (Berberis vulgaris L.). | |
JP2793583B1 (ja) | 硝酸態窒素濃度低下剤 | |
Kwon et al. | Minimization of 1-methylcyclopropene concentration to regulate cell wall metabolism of ‘Arisoo’and ‘Picnic’apples in cold storage | |
Singh et al. | Influence of ascorbic acid application on quality and storage life of fruits | |
Agbo et al. | Seasonal variation in nutritional compositions of spider plant (Cleome gynandra L.) in south Côte d'Ivoire. | |
JP4964673B2 (ja) | 果実の着色改善、裂果防止方法 | |
Bassiony et al. | EFFECT OF IRRIGATION LEVELS WITH FOLIAR SPRAY OF SILICON, CALCIUM AND AMINO ACIDS ON | |
Vishwakarma et al. | Effect of various pre-harvest treatments on shelf life and morphological characteristics of fruits of mango (Mangifera indica L.) var.‘Amrapali’ | |
Balate et al. | Abscisic acid on the quality of tomato fruits. | |
JP4360931B2 (ja) | コリン塩及び褐藻抽出物を含有する日持ち向上剤 | |
Mesa et al. | Prohexadione Calcium and Naphthalene Acetic Acid Sprays Improve Fruit Size and Maintain Fruit Quality of'Castlebrite'Apricot | |
Hosseini et al. | Effekt von Blattapplikationen mit Calciumnitrat und Kaliumnitrat auf qualitative und quantitative Pflanzenmerkmale der kernlosen Berberitze (Berberis vulgaris L.) | |
MacNaeidhe | The Effect of Nutrition on the Flavour of Strawberries Grown Under Protection. | |
El-Sayed et al. | Effect of some post harvest treatments on quality of fresh garlic. | |
KR20180042709A (ko) | 단감 과실의 저장성 향상방법 | |
El-Shaieny et al. | Bio-Stimulants Extend Shelf Life and Maintain Quality of Okra Pods. Agriculture 2022, 12, 1699 | |
JP2023036022A (ja) | 植物活性化剤及び肥料組成物、並びに病害防除方法及び植物生育方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 13765166 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2014506304 Country of ref document: JP Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 14387112 Country of ref document: US |
|
REEP | Request for entry into the european phase |
Ref document number: 2013765166 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2013765166 Country of ref document: EP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |