WO2019087972A1 - Method for preventing post-harvest diseases of fruit using peracetic acid - Google Patents
Method for preventing post-harvest diseases of fruit using peracetic acid Download PDFInfo
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- WO2019087972A1 WO2019087972A1 PCT/JP2018/039923 JP2018039923W WO2019087972A1 WO 2019087972 A1 WO2019087972 A1 WO 2019087972A1 JP 2018039923 W JP2018039923 W JP 2018039923W WO 2019087972 A1 WO2019087972 A1 WO 2019087972A1
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- 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
- A01N37/16—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 the group; Thio analogues thereof
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- the present invention relates to a method for controlling storage diseases of fruits using peracetic acid. Specifically, a method for controlling storage diseases of harvested fruits, which comprises treating the entire surface of fruits and their bellflowers with a fungicide containing a specific concentration of peracetic acid prior to their storage and / or transportation. It relates to a method characterized in that it comprises the step of contacting.
- storage disease which occurs from the time of harvesting agricultural products to storage, transportation, and sale is a problem because it perishes fruits, particularly fresh foods such as fruits and vegetables.
- Storage diseases may be caused by pathogens that are infected before harvest, or may be caused by pathogens that are newly transmitted from wounds generated during various operations after harvest.
- black mold disease Anthrax, gray mold, blue mold, green mold and the like are known.
- These storage diseases are also known to be derived from various filamentous fungi (generally referred to as mold) such as Penicillium (genus) and Botrytis (botrytis).
- peracetic acid preparations have been approved as food additives. It is known that peracetic acid can be applied by irrigation treatment as a fungicide for agriculture and horticulture, for example, as a fungicide for diseases of rice, tomato, Chinese cabbage and cabbage (see, for example, Patent Document 1).
- An object of the present invention is to provide a method for controlling storage diseases of fruits without using pesticides.
- the present inventors focused on peracetic acid preparations which have recently been approved as food additives in Japan, and have been approved for use in various countries of the world, and as a result, fruits harvested with extremely low concentrations of peracetic acid
- the present invention has been completed by finding that the storage diseases can be suppressed during storage and / or transportation periods ranging from several days to several weeks required for domestic remote location or overseas supply.
- the present invention is as follows: [1] A process comprising contacting the harvested fruit with its bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm, prior to storage and / or transportation of the fruit, Method of controlling storage diseases of fruits using peracetic acid.
- [5] The method for controlling fruit storage diseases using peracetic acid according to any one of the above [1] to [4], which does not include a washing step of a bactericide after the contacting step.
- [6] The method for controlling fruit storage diseases using peracetic acid according to any one of the above [1] to [5], which comprises a drying step after the contacting step.
- [7] The method for controlling the storage disease of fruit according to any of the above [1] to [6], wherein the harvested fruit is a fruit of citrus fruits.
- [8] The method of suppressing storage disease of fruit according to any one of the above [1] to [6], wherein the harvested fruit is a fruit of a solanaceous plant.
- the method of the present invention is an inexpensive and safe method applicable to harvested fruits, since it uses peracetic acid as a food additive at very low concentrations as a food additive.
- the sterilization method of the present invention can be easily carried out by immersing the fruit with the bactericidal agent together with the buccal portion or spraying the bactericide together with the buccal portion onto the fruit and the subsequent sterilization Since the step of washing the agent is unnecessary, it can be easily carried out by a simple operation.
- the method of the present invention is excellent in that the bactericidal activity of the filamentous fungi is high and storage diseases can be suppressed during storage and / or transportation over several days to several weeks required for domestic remote location or overseas supply. It is.
- fruits The term “harvested fruits” to which the present invention is applied means harvested fruits and vegetables, and is particularly limited as long as the fruits and vegetables are concerned with storage diseases during storage and / or transportation. I will not.
- fruits include the fruits of Rosaceae plants such as apples and pears, the fruits of Citrusaceae plants such as mandarin oranges, mandarin oranges, lemons and kumquats, and preferred examples include mandarin oranges (satsuma mandarin oranges), mandarin oranges, lemons, Examples include citrus fruits of the citrus family such as kumquat.
- fruits of cucurbitaceous plants such as watermelon, bitter gourd, tougan, pumpkin and melon
- fruits of solanaceous plants such as tomato, eggplant and green peppers
- preferred examples include tomato, eggplant and sweet peppers Fruits of the solanaceous plants of
- the term "fruiting branch” generally refers to the part separated and branched from branches and stems and having a fruit attached to the end, but the term “fruiting stem” referred to in the present invention means Refers to the part that is cut off near the fruit and that contains a haze or a haze.
- the "bactericidal agent" used in the method of the present invention is an aqueous solution containing a predetermined concentration of peracetic acid.
- the concentration of peracetic acid is 10 ppm or more and less than 100 ppm, and the lower limit thereof is preferably 20 ppm or more, more preferably 25 ppm or more, and the upper limit thereof is preferably 90 ppm or less, more preferably 80 ppm or less, particularly preferably 50 ppm or less.
- peracetic acid has the following formula It is in equilibrium as shown by.
- the concentration of peracetic acid in the present invention means the concentration of total peroxide converted to peracetic acid.
- a commercially available peracetic acid preparation may be used as a microbicide in the present invention, and a commercially available peracetic acid preparation may be used after diluting it to a predetermined concentration.
- commercially available peracetic acid preparations optionally include 1-hydroxyethylidene-1,1-diphosphonic acid (alias: etidronic acid; HEDP) and octanoic acid (in that case) Containing by-produced peroctanoic acid).
- Storage disease refers to a disease that occurs from the harvest of agricultural products to storage, transportation, and sale, and so-called “market disease” occurring in the market, “storage disease” that occurs during storage. And “imported diseases” that occur during transportation of imported agricultural products.
- blue mold Pestial Fungus: Penicillium italicum derived from Penicillium (genus), Botrytis (Botrytis), Geotrichum, etc.
- green mold genus (gener of pathogen)
- Examples include, but are not limited to, Penicillium digitatum), Botrytis cinerea (Bacterial organism: Botrytis cinerea), Botrytis cinerea (Bacteriostatic bacterium: Geotrichum candidum), and the like.
- Typical examples of storage diseases which can be suppressed by the method of the present invention are Fusarium head blight, green mold and / or Botrytis cinerea derived from filamentous fungi such as Penicillium or Botrytis.
- Botrytis cinerea is an airborne disease that, when harvested, when stored fruit is infected, it produces gray mold and rot progresses.
- the fungus of Botrytis cinerea germinates under low temperature, dark, high humidity conditions and the infection spreads by hyphal contact transmission, so the fruits after harvest contain infected fruits or after harvest Infections spread during storage if newly infected with a pathogen from wounds created during various tasks.
- Fruits treated with the storage disease control method of the present invention can suppress the storage disease over storage and / or transportation periods of several days to several weeks.
- “preventing storage disease” means a test treated by the method of the present invention in comparison with the test fruit of the untreated group or the control drug group as shown in the examples described later. It means that the number of rotten fruits and the rotten area ratio in rot fruits decrease.
- the storage disease control method of the present invention comprises the step of contacting the harvested fruit with a bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm, prior to storage and / or transportation of the fruit. It is characterized by including.
- the contacting step is not particularly limited as long as the bactericidal agent is sufficiently applied to the surface of the fruit, but typically, the harvested fruit is immersed in the bactericidal agent together with the bellflower, or It is carried out by spraying a bactericide on the harvested fruits, together with the bellflower part.
- the soaking time varies depending on the type of fruit used, the place of production, the peracetic acid concentration in the microbicide and the temperature, etc., but is usually in the range of 5 seconds to 5 minutes.
- the immersion is usually carried out under a temperature environment of 0 to 40 ° C., preferably at normal temperature (atmospheric temperature; eg 25 ° C. ⁇ 10 ° C.).
- atmospheric temperature eg 25 ° C. ⁇ 10 ° C.
- the bellflower has a complicated uneven shape, which is called “gaku” or “huta”, as compared with the whole surface of the fruit, and because the bellflower is cut off near the fruit during harvesting. Because it is short and dries and hardens with the passage of time after harvest as compared to the surface of the fruit, if the contact of the bactericidal agent with the stem portion is insufficient, the bellflower will contact with the surface of the fruit due to vibration or shock during storage. When the fruit surface is damaged, pathogens that have survived in the bellflower part are infected on the fruit surface, and as a result, the fruit is rotted. Therefore, sufficient contact of the fungicide not only on the fruit surface but also on the bellflower part is important.
- the fruit may be separated from the bactericide and the bactericide may be washed with running or stored water, but the bactericide (peracetic acid) used in the method of the present invention will transpiration or decompose spontaneously Because the final decomposition product (water, oxygen, acetic acid) is non-toxic, the washing step of the germicide may be omitted.
- the bactericide peracetic acid
- the fruits subjected to the contacting step and optionally the washing step may be further subjected to a drying step. Drying is usually carried out at a temperature of 0-40 ° C., in the range of 1-24 hours, preferably air-drying (ie natural drying) at ambient temperature.
- Test Example 1 Test target bacteria on agar medium : blue mold (Penicillium italicum) and green mold (Penicillium digitatum) Preparation of culture medium: After cooling a sterilized potato dextrose agar (PDA) culture medium to about 45 ° C., each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) has a predetermined concentration (10, 25, 50) , 100, 200 ppm) were added to prepare a test medium.
- PDA potato dextrose agar
- Method A spore suspension of Fusarium head blight fungus and Fusarium head blight fungus was streaked on PDA medium, and after overnight culture, monospores were transferred to assay medium (three replicates in each section).
- Test target bacteria in liquid medium blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
- Preparation of culture medium Dispense 5 mL of potato dextrose (PD) liquid into sterile test tubes, and each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) has a predetermined concentration (10, 25, 50, The assay medium was prepared by adding 100, 200 ppm).
- Method Add 100 ⁇ L of spores suspension (about 1 ⁇ 10 5 cells / mL) of A.
- Example 1 Target fungus for controlling storage diseases : blue mold (Penicillium italicum) and green mold (Penicillium digitatum) Tested fruits: Wenzhou mandarin orange (Yuran precocious), each group 10 fruits 3 repetitions Method: After scratching about 2 mm in depth with a needle that five insect pins are bundled in 4 parts of each fruit, blue mold fungus and green mold fungus The spore suspension (1 ⁇ 10 5 cfu / mL) was spray inoculated.
- the fruits were pressed into a predetermined concentration of each drug solution (10 L) in a bucket and dipped for 2 minutes so that all the fruit surfaces including the above-mentioned bellflower parts were fully immersed in the solution. After the same immersion treatment, the fruits were taken out, spread out so as not to overlap, dried overnight (17 hours), packed in a container and stored. Seven days after fungal inoculation, the number of rotten fruits was examined. The fruit which was rotted at one or more of the four locations was regarded as rotten fruit.
- Example 2 Target fungus for controlling storage diseases: Botrytis cinerea (Botrytis cinerea) Tested fruits: Green peppers, 10 fruits each Method: After scratching with 2 parts per 1 green pepper, a spore suspension (1 ⁇ 10 5 cfu / mL) of the target fungus was spray-inoculated. After 4 hours, it was pressed into an 80 ppm aqueous solution of peracetic acid (10 L) and dipped for 5 seconds so that all the fruit surfaces including the bell parts were fully immersed in the solution. After the same immersion treatment, the fruits were taken out, spread out so as not to overlap, air-dried for 3 hours, packed in a container and stored in a room at 20 ° C.
- Botrytis cinerea Botrytis cinerea
- Tested fruits Green peppers, 10 fruits each Method: After scratching with 2 parts per 1 green pepper, a spore suspension (1 ⁇ 10 5 cfu / mL) of the target fungus was spray-ino
- Example 3 Target bacteria for controlling storage diseases : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
- Test fruits Wenzhou mandarin orange (Kansan Wenzhou), each section fruit 10 kg 5 repetition Method: test fruits, each drug solution (80 ppm peracetic acid aqueous solution, 200 ppm sodium hypochlorite aqueous solution or water solution of predetermined concentration in the container)
- the whole fruit surface including the above-mentioned bellflower part was dipped in water for 2 minutes so that it was fully immersed in the solution.
- the fruits were removed, spread on newsprint and allowed to dry overnight without overlapping.
- the fruits were then packed in 10 kg cardboard boxes and stored in a cold air storage set at 8 ° C.
- the number of rotten fruits after 59 days was investigated and the rot fruit rate was calculated.
- the decayed fruit rate of the test fruit soaked in 80 ppm peracetic acid aqueous solution is 0%, and the test treated with other agents (200 ppm aqueous sodium hypochlorite solution and tap water) It was confirmed that it was significantly suppressed compared to the fruit rot fruit rate.
- the results are shown in Tables 7-9 and FIG.
- the method of the present invention is an inexpensive and safe method applicable to harvested fruits, since it uses peracetic acid as a food additive at very low concentrations as a food additive.
- the sterilization method of the present invention is easily carried out by immersing the fruit in a germicide, spraying the germicide on the fruit, and the like, and the subsequent washing step of the germicide is unnecessary. It can be easily implemented by operation.
- the method of the present invention is superior in that the bactericidal activity of filamentous fungi is high and storage diseases can be significantly suppressed during storage and / or transportation periods of several days to several weeks required for domestic remote location or overseas supply. It is
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Abstract
To provide a pesticide-free method for preventing post-harvest diseases of a fruit. Provided is a method characterized by comprising a step for contacting a harvested fruit, together with the peduncle thereof, with a microbicide containing peracetic acid at a concentration of from 10 ppm inclusive to 100 ppm exclusive before storage and/or transportation. According to the method of the present invention, the post-harvest diseases can be significantly prevented during the storage and/or transportation periods of several days to several weeks required for supplying the fruit to domestic remote areas or foreign countries.
Description
本発明は、過酢酸を用いた果実の貯蔵病害の抑制方法に関する。具体的には、収穫された果実の貯蔵病害の抑制方法であって、果実の表面全体およびその果梗部を、その貯蔵および／または輸送の前に、特定濃度の過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする方法に関する。
The present invention relates to a method for controlling storage diseases of fruits using peracetic acid. Specifically, a method for controlling storage diseases of harvested fruits, which comprises treating the entire surface of fruits and their bellflowers with a fungicide containing a specific concentration of peracetic acid prior to their storage and / or transportation. It relates to a method characterized in that it comprises the step of contacting.
物流網が発達し、各種農産物が国内の遠隔地または海外へも供給されることも珍しくはなくなった。しかしながら、国内の遠隔地または海外への供給の際には、依然として数日から数週間の貯蔵および／または輸送期間を要するため、収穫後の農産物を当該期間中、損なうことなく保管することが益々重要になっている。特に、農産物の収穫後から、貯蔵、輸送、販売に至るまでの期間に生じるいわゆる「貯蔵病害」は、果実、特に果物や野菜などの生鮮食品を腐敗させるため問題となる。貯蔵病害は、収穫前に感染した病原菌に起因する場合や、収穫後の種々の作業中に生じた傷口から新たに感染した病原菌に起因する場合があり、そのような貯蔵病害として、黒かび病、炭疽病、灰色かび病、青かび病、緑かび病などが知られている。またこれらの貯蔵病害は、ペニシリウム（Penicillium）属菌やボトリチス（Botrytis）属菌などの各種糸状菌（一般に、カビと称される）に由来することも知られている。
With the development of a logistics network, it has not been uncommon for various agricultural products to be supplied to remote areas in the country or overseas. However, in the case of domestic remote areas or overseas supply, storage and / or transportation periods of several days to several weeks are still required. It is important. In particular, so-called "storage disease" which occurs from the time of harvesting agricultural products to storage, transportation, and sale is a problem because it perishes fruits, particularly fresh foods such as fruits and vegetables. Storage diseases may be caused by pathogens that are infected before harvest, or may be caused by pathogens that are newly transmitted from wounds generated during various operations after harvest. As such storage diseases, black mold disease Anthrax, gray mold, blue mold, green mold and the like are known. These storage diseases are also known to be derived from various filamentous fungi (generally referred to as mold) such as Penicillium (genus) and Botrytis (botrytis).
このような貯蔵病害の対策として、農薬の使用や、貯蔵管理技術の改善など様々な試みがなされている。しかしながら、特に海外への輸出の際には、残留農薬基準が国内と異なるため、国内で使用している貯蔵病害を対象とした農薬が使用できない場合がある。また国内でも、農薬の使用は、しばしば消費者に忌避される。したがって、農薬の使用以外の貯蔵病害の対策が求められている。
As measures against such storage diseases, various attempts have been made such as use of pesticides and improvement of storage management techniques. However, especially in the case of export to foreign countries, there are cases where pesticides for storage diseases used in Japan can not be used because the pesticide residue standards differ from those in Japan. Also in the country, the use of pesticides is often repelled by consumers. Therefore, countermeasures against storage diseases other than the use of pesticides are required.
日本では、ポストハーベスト農薬に類するものとして、防カビ剤（オルトフェニルフェノール、ビフェニル、チアベンダゾール等）および防虫剤（ピペロニルブトキシド）が食品添加物として認められている。また近年、過酢酸製剤が食品添加物として認可された。過酢酸は従前、農園芸用殺菌剤として、例えば、イネ、トマト、白菜、キャベツの病害用殺菌剤として、灌注処理により適用可能なことが知られている（例えば、特許文献１参照）。また黒胡椒などの香辛料を、特定の濃度範囲および温度範囲にある過酢酸水溶液で処理することにより、風味劣化が無く、殺菌することができる旨が報告されている（例えば、特許文献２参照）。さらに農産物の殺菌に、エネルギー（熱・圧力）を利用して過酢酸から放出させた発生期原子状酸素を利用する方法が報告されている（例えば、特許文献３参照）。
In Japan, fungicides (orthophenylphenol, biphenyl, thiabendazole, etc.) and insect repellents (piperonyl butoxide) have been recognized as food additives as being similar to postharvest pesticides. In recent years, peracetic acid preparations have been approved as food additives. It is known that peracetic acid can be applied by irrigation treatment as a fungicide for agriculture and horticulture, for example, as a fungicide for diseases of rice, tomato, Chinese cabbage and cabbage (see, for example, Patent Document 1). Further, it has been reported that by treating a spice such as black pepper with an aqueous solution of peracetic acid in a specific concentration range and temperature range, it can be sterilized without flavor deterioration (see, for example, Patent Document 2) . Furthermore, a method of using nascent atomic oxygen released from peracetic acid using energy (heat and pressure) for sterilization of agricultural products has been reported (see, for example, Patent Document 3).
本発明の目的は、農薬を使用しない、果実の貯蔵病害の抑制方法を提供することである。
An object of the present invention is to provide a method for controlling storage diseases of fruits without using pesticides.
本発明者らは、近年、日本で食品添加物として認可され、また世界各国でもその使用が認可されている過酢酸製剤に着目し鋭意検討した結果、極めて低濃度の過酢酸により収穫された果実を処理することにより、その貯蔵病害を、国内の遠隔地または海外への供給に要する数日から数週間にわたる貯蔵および／または輸送期間の間、抑制できることを見出し、本発明を完成させた。
したがって、本発明は以下のとおりである：
［１］ 収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする、過酢酸を用いた果実の貯蔵病害の抑制方法。
［２］ 接触工程が、殺菌剤に果実を、その果梗部ともども、浸漬することによって行われる、上記［１］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［３］ 浸漬が、０～４０℃の温度環境下で、５秒以上５分以下で実施される、上記［２］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［４］ 接触工程が、殺菌剤を果実に、その果梗部ともども、噴霧することによって行われる、上記［１］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［５］ 接触工程後、殺菌剤の洗浄工程を含まない、上記［１］～［４］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［６］ 接触工程後、乾燥工程を含む、上記［１］～［５］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［７］ 収穫された果実が、カンキツ類の果実である、上記［１］～［６］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［８］ 収穫された果実が、ナス科植物の果実である、上記［１］～［６］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［９］ 貯蔵病害が、青かび病、緑かび病および／または灰色かび病である、上記［７］または［８］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The present inventors focused on peracetic acid preparations which have recently been approved as food additives in Japan, and have been approved for use in various countries of the world, and as a result, fruits harvested with extremely low concentrations of peracetic acid The present invention has been completed by finding that the storage diseases can be suppressed during storage and / or transportation periods ranging from several days to several weeks required for domestic remote location or overseas supply.
Thus, the present invention is as follows:
[1] A process comprising contacting the harvested fruit with its bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm, prior to storage and / or transportation of the fruit, Method of controlling storage diseases of fruits using peracetic acid.
[2] The method according to the above-mentioned [1], wherein the step of contacting is carried out by immersing the fruit in the bactericide together with the stem part, and the method for controlling the storage disease of fruit using peracetic acid according to the above [1].
[3] The method for controlling fruit storage disease using peracetic acid according to the above [2], wherein immersion is carried out in a temperature environment of 0 to 40 ° C. for 5 seconds to 5 minutes.
[4] The method according to the above-mentioned [1], wherein the contact step is carried out by spraying a bactericide onto the fruit together with the bellflower part.
[5] The method for controlling fruit storage diseases using peracetic acid according to any one of the above [1] to [4], which does not include a washing step of a bactericide after the contacting step.
[6] The method for controlling fruit storage diseases using peracetic acid according to any one of the above [1] to [5], which comprises a drying step after the contacting step.
[7] The method for controlling the storage disease of fruit according to any of the above [1] to [6], wherein the harvested fruit is a fruit of citrus fruits.
[8] The method of suppressing storage disease of fruit according to any one of the above [1] to [6], wherein the harvested fruit is a fruit of a solanaceous plant.
[9] The method for controlling fruit storage disease using the peracetic acid according to the above-mentioned [7] or [8], wherein the storage disease is mold fungus, green mold and / or Botrytis.
したがって、本発明は以下のとおりである：
［１］ 収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする、過酢酸を用いた果実の貯蔵病害の抑制方法。
［２］ 接触工程が、殺菌剤に果実を、その果梗部ともども、浸漬することによって行われる、上記［１］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［３］ 浸漬が、０～４０℃の温度環境下で、５秒以上５分以下で実施される、上記［２］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［４］ 接触工程が、殺菌剤を果実に、その果梗部ともども、噴霧することによって行われる、上記［１］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［５］ 接触工程後、殺菌剤の洗浄工程を含まない、上記［１］～［４］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［６］ 接触工程後、乾燥工程を含む、上記［１］～［５］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［７］ 収穫された果実が、カンキツ類の果実である、上記［１］～［６］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［８］ 収穫された果実が、ナス科植物の果実である、上記［１］～［６］のいずれかに記載の過酢酸を用いた果実の貯蔵病害の抑制方法。
［９］ 貯蔵病害が、青かび病、緑かび病および／または灰色かび病である、上記［７］または［８］に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The present inventors focused on peracetic acid preparations which have recently been approved as food additives in Japan, and have been approved for use in various countries of the world, and as a result, fruits harvested with extremely low concentrations of peracetic acid The present invention has been completed by finding that the storage diseases can be suppressed during storage and / or transportation periods ranging from several days to several weeks required for domestic remote location or overseas supply.
Thus, the present invention is as follows:
[1] A process comprising contacting the harvested fruit with its bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm, prior to storage and / or transportation of the fruit, Method of controlling storage diseases of fruits using peracetic acid.
[2] The method according to the above-mentioned [1], wherein the step of contacting is carried out by immersing the fruit in the bactericide together with the stem part, and the method for controlling the storage disease of fruit using peracetic acid according to the above [1].
[3] The method for controlling fruit storage disease using peracetic acid according to the above [2], wherein immersion is carried out in a temperature environment of 0 to 40 ° C. for 5 seconds to 5 minutes.
[4] The method according to the above-mentioned [1], wherein the contact step is carried out by spraying a bactericide onto the fruit together with the bellflower part.
[5] The method for controlling fruit storage diseases using peracetic acid according to any one of the above [1] to [4], which does not include a washing step of a bactericide after the contacting step.
[6] The method for controlling fruit storage diseases using peracetic acid according to any one of the above [1] to [5], which comprises a drying step after the contacting step.
[7] The method for controlling the storage disease of fruit according to any of the above [1] to [6], wherein the harvested fruit is a fruit of citrus fruits.
[8] The method of suppressing storage disease of fruit according to any one of the above [1] to [6], wherein the harvested fruit is a fruit of a solanaceous plant.
[9] The method for controlling fruit storage disease using the peracetic acid according to the above-mentioned [7] or [8], wherein the storage disease is mold fungus, green mold and / or Botrytis.
本発明の方法は、食品添加物として認可されている過酢酸を極めて低濃度で殺菌剤として用いることから、収穫された果実に適用可能な、安価かつ安全な方法である。また本発明の殺菌方法は、果実を、その果梗部ともども、殺菌剤に浸漬させたり、果実に、その果梗部ともども、殺菌剤を噴霧したりすることにより容易に実施され、かつ続く殺菌剤の洗浄工程が不要であること等から、簡便な操作で容易に実施することができる。さらに本発明の方法は、糸状菌の殺菌効果が高く、貯蔵病害を、国内の遠隔地または海外への供給に要する数日から数週間にわたる貯蔵および／または輸送期間の間、抑制できる優れたものである。
The method of the present invention is an inexpensive and safe method applicable to harvested fruits, since it uses peracetic acid as a food additive at very low concentrations as a food additive. Moreover, the sterilization method of the present invention can be easily carried out by immersing the fruit with the bactericidal agent together with the buccal portion or spraying the bactericide together with the buccal portion onto the fruit and the subsequent sterilization Since the step of washing the agent is unnecessary, it can be easily carried out by a simple operation. Furthermore, the method of the present invention is excellent in that the bactericidal activity of the filamentous fungi is high and storage diseases can be suppressed during storage and / or transportation over several days to several weeks required for domestic remote location or overseas supply. It is.
以下、本発明の実施の形態について説明するが、本発明は以下の実施の形態に限定されるものではなく、本発明の要旨を逸脱しない範囲において、任意に変形して実施することができる。
Hereinafter, although an embodiment of the present invention is described, the present invention is not limited to the following embodiment, and can be arbitrarily modified and implemented without departing from the scope of the present invention.
（果実）
本発明の適用対象である「収穫された果実」は、摘果された果物や野菜を意味し、特に、貯蔵および／または輸送の際に、貯蔵病害が懸念される果物や野菜であれば特に限定されない。果物の例としては、リンゴ、ナシなどのバラ科植物の果実、ミカン、イヨカン、レモン、キンカンなどのミカン科植物の果実が挙げられ、好ましい例としては、ミカン（温州ミカン）、イヨカン、レモン、キンカンなどのミカン科のカンキツ類の果実が挙げられる。野菜の例としては、スイカ、ゴーヤ、トウガン、カボチャ、メロンなどのウリ科植物の果実、トマト、ナス、ピーマンなどのナス科植物の果実が挙げられ、好ましい例としては、トマト、ナス、ピーマンなどのナス科植物の果実が挙げられる。
また「果梗部」は、一般に、枝や茎から分かれて細く伸び、その先に果実をつけている部分を指すが、本発明で言う「果梗部」とは、収穫の際、果梗が果実に近いところで切り落とされた、萼（がく）や蔕（へた）を含む部分を指す。 (fruit)
The term "harvested fruits" to which the present invention is applied means harvested fruits and vegetables, and is particularly limited as long as the fruits and vegetables are concerned with storage diseases during storage and / or transportation. I will not. Examples of fruits include the fruits of Rosaceae plants such as apples and pears, the fruits of Citrusaceae plants such as mandarin oranges, mandarin oranges, lemons and kumquats, and preferred examples include mandarin oranges (satsuma mandarin oranges), mandarin oranges, lemons, Examples include citrus fruits of the citrus family such as kumquat. Examples of vegetables include fruits of cucurbitaceous plants such as watermelon, bitter gourd, tougan, pumpkin and melon, and fruits of solanaceous plants such as tomato, eggplant and green peppers, and preferred examples include tomato, eggplant and sweet peppers Fruits of the solanaceous plants of
In addition, the term "fruiting branch" generally refers to the part separated and branched from branches and stems and having a fruit attached to the end, but the term "fruiting stem" referred to in the present invention means Refers to the part that is cut off near the fruit and that contains a haze or a haze.
本発明の適用対象である「収穫された果実」は、摘果された果物や野菜を意味し、特に、貯蔵および／または輸送の際に、貯蔵病害が懸念される果物や野菜であれば特に限定されない。果物の例としては、リンゴ、ナシなどのバラ科植物の果実、ミカン、イヨカン、レモン、キンカンなどのミカン科植物の果実が挙げられ、好ましい例としては、ミカン（温州ミカン）、イヨカン、レモン、キンカンなどのミカン科のカンキツ類の果実が挙げられる。野菜の例としては、スイカ、ゴーヤ、トウガン、カボチャ、メロンなどのウリ科植物の果実、トマト、ナス、ピーマンなどのナス科植物の果実が挙げられ、好ましい例としては、トマト、ナス、ピーマンなどのナス科植物の果実が挙げられる。
また「果梗部」は、一般に、枝や茎から分かれて細く伸び、その先に果実をつけている部分を指すが、本発明で言う「果梗部」とは、収穫の際、果梗が果実に近いところで切り落とされた、萼（がく）や蔕（へた）を含む部分を指す。 (fruit)
The term "harvested fruits" to which the present invention is applied means harvested fruits and vegetables, and is particularly limited as long as the fruits and vegetables are concerned with storage diseases during storage and / or transportation. I will not. Examples of fruits include the fruits of Rosaceae plants such as apples and pears, the fruits of Citrusaceae plants such as mandarin oranges, mandarin oranges, lemons and kumquats, and preferred examples include mandarin oranges (satsuma mandarin oranges), mandarin oranges, lemons, Examples include citrus fruits of the citrus family such as kumquat. Examples of vegetables include fruits of cucurbitaceous plants such as watermelon, bitter gourd, tougan, pumpkin and melon, and fruits of solanaceous plants such as tomato, eggplant and green peppers, and preferred examples include tomato, eggplant and sweet peppers Fruits of the solanaceous plants of
In addition, the term "fruiting branch" generally refers to the part separated and branched from branches and stems and having a fruit attached to the end, but the term "fruiting stem" referred to in the present invention means Refers to the part that is cut off near the fruit and that contains a haze or a haze.
（殺菌剤）
本発明の方法で使用される「殺菌剤」は、所定の濃度の過酢酸を含む水溶液である。過酢酸の濃度は、１０ppm以上１００ppm未満であり、その下限値は、好ましくは２０ppm以上、より好ましくは２５ppm以上であり、その上限値は、好ましくは９０ppm以下、より好ましくは８０ppm以下、特に好ましくは５０ppm以下である。水溶液中において、過酢酸は、下記式
で示されるような平衡状態にある。本発明における過酢酸の濃度とは、総過酸化物を過酢酸に換算した濃度を意味する。 (Fungicide)
The "bactericidal agent" used in the method of the present invention is an aqueous solution containing a predetermined concentration of peracetic acid. The concentration of peracetic acid is 10 ppm or more and less than 100 ppm, and the lower limit thereof is preferably 20 ppm or more, more preferably 25 ppm or more, and the upper limit thereof is preferably 90 ppm or less, more preferably 80 ppm or less, particularly preferably 50 ppm or less. In aqueous solution, peracetic acid has the following formula
It is in equilibrium as shown by. The concentration of peracetic acid in the present invention means the concentration of total peroxide converted to peracetic acid.
本発明の方法で使用される「殺菌剤」は、所定の濃度の過酢酸を含む水溶液である。過酢酸の濃度は、１０ppm以上１００ppm未満であり、その下限値は、好ましくは２０ppm以上、より好ましくは２５ppm以上であり、その上限値は、好ましくは９０ppm以下、より好ましくは８０ppm以下、特に好ましくは５０ppm以下である。水溶液中において、過酢酸は、下記式
で示されるような平衡状態にある。本発明における過酢酸の濃度とは、総過酸化物を過酢酸に換算した濃度を意味する。 (Fungicide)
The "bactericidal agent" used in the method of the present invention is an aqueous solution containing a predetermined concentration of peracetic acid. The concentration of peracetic acid is 10 ppm or more and less than 100 ppm, and the lower limit thereof is preferably 20 ppm or more, more preferably 25 ppm or more, and the upper limit thereof is preferably 90 ppm or less, more preferably 80 ppm or less, particularly preferably 50 ppm or less. In aqueous solution, peracetic acid has the following formula
It is in equilibrium as shown by. The concentration of peracetic acid in the present invention means the concentration of total peroxide converted to peracetic acid.
本発明における殺菌剤としては、市販の過酢酸製剤を使用してもよく、また市販の過酢酸製剤を所定の濃度に希釈して使用してもよい。なお市販の過酢酸製剤は、過酢酸、酢酸、過酸化水素及び水の他に、場合により１－ヒドロキシエチリデン－１，１－ジホスホン酸（別名：エチドロン酸；ＨＥＤＰ）やオクタン酸（その場合、副生する過オクタン酸）を含む。
A commercially available peracetic acid preparation may be used as a microbicide in the present invention, and a commercially available peracetic acid preparation may be used after diluting it to a predetermined concentration. In addition to peracetic acid, acetic acid, hydrogen peroxide and water, commercially available peracetic acid preparations optionally include 1-hydroxyethylidene-1,1-diphosphonic acid (alias: etidronic acid; HEDP) and octanoic acid (in that case) Containing by-produced peroctanoic acid).
（貯蔵病害）
本発明における「貯蔵病害」は、農産物の収穫後から、貯蔵、輸送、販売に至るまでの期間に生じる病害を指し、いわゆる市場で発生する「市場病害」、貯蔵中に発生する「貯蔵病害」、および輸入農産物の輸送中に発生する「輸入病害」なども含むものとする。貯蔵病害として、具体的には、ペニシリウム（Penicillium）属菌、ボトリチス（Botrytis）属菌、ゲオトリクム（Geotrichum）属菌などに由来する、青かび病（病原菌名：Penicillium italicum）、緑かび病（病原菌名：Penicillium digitatum）、灰色かび病（病原菌名：Botrytis cinerea）、白かび病（病原菌名：Geotrichum candidum）などが挙げられるが、これらに限定されない。本発明の方法により抑制され得る貯蔵病害の典型例としては、ペニシリウム属菌またはボトリチス属菌などの糸状菌に由来する、青かび病、緑かび病および／または灰色かび病である。
例えば、灰色かび病は空気伝染性の病害であり、収穫後、貯蔵中の果実がこれに感染すると、灰色のカビが生じ、腐敗が進行する。灰色かび病菌（Botrytis cinerea）は低温、暗所、高湿度条件下で菌核が発芽し、菌糸接触伝染で感染が広がることから、収穫後の果実に感染した果実が含まれたり、収穫後の種々の作業中に生じた傷口から新たに病原菌に感染したりすると、貯蔵中に感染が広がる。本発明の貯蔵病害の抑制方法で処理された果実は、数日から数週間の貯蔵および／または輸送期間にわたって、その貯蔵病害を抑制することができる。なお本発明において、「貯蔵病害を抑制する」とは、後述の実施例で示すように、無処理群または対照薬群の供試果実と比較して、本発明の方法により処理された供試果実の腐敗果数や腐敗果における腐敗面積率が低下することを意味する。 (Storage disease)
In the present invention, "storage disease" refers to a disease that occurs from the harvest of agricultural products to storage, transportation, and sale, and so-called "market disease" occurring in the market, "storage disease" that occurs during storage. And “imported diseases” that occur during transportation of imported agricultural products. As storage diseases, specifically, blue mold (Pestial Fungus: Penicillium italicum) derived from Penicillium (genus), Botrytis (Botrytis), Geotrichum, etc., green mold (genus (gener of pathogen)) Examples include, but are not limited to, Penicillium digitatum), Botrytis cinerea (Bacterial organism: Botrytis cinerea), Botrytis cinerea (Bacteriostatic bacterium: Geotrichum candidum), and the like. Typical examples of storage diseases which can be suppressed by the method of the present invention are Fusarium head blight, green mold and / or Botrytis cinerea derived from filamentous fungi such as Penicillium or Botrytis.
For example, Botrytis cinerea is an airborne disease that, when harvested, when stored fruit is infected, it produces gray mold and rot progresses. The fungus of Botrytis cinerea germinates under low temperature, dark, high humidity conditions and the infection spreads by hyphal contact transmission, so the fruits after harvest contain infected fruits or after harvest Infections spread during storage if newly infected with a pathogen from wounds created during various tasks. Fruits treated with the storage disease control method of the present invention can suppress the storage disease over storage and / or transportation periods of several days to several weeks. In the present invention, “preventing storage disease” means a test treated by the method of the present invention in comparison with the test fruit of the untreated group or the control drug group as shown in the examples described later. It means that the number of rotten fruits and the rotten area ratio in rot fruits decrease.
本発明における「貯蔵病害」は、農産物の収穫後から、貯蔵、輸送、販売に至るまでの期間に生じる病害を指し、いわゆる市場で発生する「市場病害」、貯蔵中に発生する「貯蔵病害」、および輸入農産物の輸送中に発生する「輸入病害」なども含むものとする。貯蔵病害として、具体的には、ペニシリウム（Penicillium）属菌、ボトリチス（Botrytis）属菌、ゲオトリクム（Geotrichum）属菌などに由来する、青かび病（病原菌名：Penicillium italicum）、緑かび病（病原菌名：Penicillium digitatum）、灰色かび病（病原菌名：Botrytis cinerea）、白かび病（病原菌名：Geotrichum candidum）などが挙げられるが、これらに限定されない。本発明の方法により抑制され得る貯蔵病害の典型例としては、ペニシリウム属菌またはボトリチス属菌などの糸状菌に由来する、青かび病、緑かび病および／または灰色かび病である。
例えば、灰色かび病は空気伝染性の病害であり、収穫後、貯蔵中の果実がこれに感染すると、灰色のカビが生じ、腐敗が進行する。灰色かび病菌（Botrytis cinerea）は低温、暗所、高湿度条件下で菌核が発芽し、菌糸接触伝染で感染が広がることから、収穫後の果実に感染した果実が含まれたり、収穫後の種々の作業中に生じた傷口から新たに病原菌に感染したりすると、貯蔵中に感染が広がる。本発明の貯蔵病害の抑制方法で処理された果実は、数日から数週間の貯蔵および／または輸送期間にわたって、その貯蔵病害を抑制することができる。なお本発明において、「貯蔵病害を抑制する」とは、後述の実施例で示すように、無処理群または対照薬群の供試果実と比較して、本発明の方法により処理された供試果実の腐敗果数や腐敗果における腐敗面積率が低下することを意味する。 (Storage disease)
In the present invention, "storage disease" refers to a disease that occurs from the harvest of agricultural products to storage, transportation, and sale, and so-called "market disease" occurring in the market, "storage disease" that occurs during storage. And “imported diseases” that occur during transportation of imported agricultural products. As storage diseases, specifically, blue mold (Pestial Fungus: Penicillium italicum) derived from Penicillium (genus), Botrytis (Botrytis), Geotrichum, etc., green mold (genus (gener of pathogen)) Examples include, but are not limited to, Penicillium digitatum), Botrytis cinerea (Bacterial organism: Botrytis cinerea), Botrytis cinerea (Bacteriostatic bacterium: Geotrichum candidum), and the like. Typical examples of storage diseases which can be suppressed by the method of the present invention are Fusarium head blight, green mold and / or Botrytis cinerea derived from filamentous fungi such as Penicillium or Botrytis.
For example, Botrytis cinerea is an airborne disease that, when harvested, when stored fruit is infected, it produces gray mold and rot progresses. The fungus of Botrytis cinerea germinates under low temperature, dark, high humidity conditions and the infection spreads by hyphal contact transmission, so the fruits after harvest contain infected fruits or after harvest Infections spread during storage if newly infected with a pathogen from wounds created during various tasks. Fruits treated with the storage disease control method of the present invention can suppress the storage disease over storage and / or transportation periods of several days to several weeks. In the present invention, “preventing storage disease” means a test treated by the method of the present invention in comparison with the test fruit of the untreated group or the control drug group as shown in the examples described later. It means that the number of rotten fruits and the rotten area ratio in rot fruits decrease.
（接触工程）
本発明の貯蔵病害の抑制方法は、収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする。接触工程は、殺菌剤が果実の表面に十分に塗布される手段であれば特に限定されないが、典型的には、収穫された果実を、その果梗部ともども、殺菌剤に浸漬するか、または収穫された果実に、その果梗部ともども、殺菌剤を噴霧することにより実施される。浸漬時間は使用する果実の種類、産地、殺菌剤中の過酢酸濃度および温度などによっても異なるが、通常、５秒以上５分以下の範囲で実施される。また浸漬は、通常、０～４０℃の温度環境下で、好ましくは常温（雰囲気温度；例えば、２５℃±１０℃）で実施される。
例えば、温州ミカンを殺菌剤に入れただけでは、その比重により、温州ミカンが浮いて殺菌剤の液面より上に出てしまう部分があるので、温州ミカンなどはその果梗部を含め、その全体を殺菌剤中に押し込むようにして、十分に浸漬させる必要がある。特に果梗部は、萼（がく）や蔕（へた）と呼ばれる、果実の全体表面に比べて複雑な凹凸形状があり、また、収穫の際に果梗が果実に近いところで切り落とされる為に短くて、収穫後の時間経過と共に果実表面に比べて乾燥硬化するので、果梗部への殺菌剤の接触が不足すると、貯蔵期間中の振動や衝撃により果梗部が果実表面と接触して、果実表面を傷付けると共に果梗部に生き残っていた病原菌を果実表面に感染させてしまい、その結果、果実を腐敗させてしまう。そのため、果実表面のみならず、果梗部への殺菌剤の十分な接触が重要になるのである。 (Contact process)
The storage disease control method of the present invention comprises the step of contacting the harvested fruit with a bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm, prior to storage and / or transportation of the fruit. It is characterized by including. The contacting step is not particularly limited as long as the bactericidal agent is sufficiently applied to the surface of the fruit, but typically, the harvested fruit is immersed in the bactericidal agent together with the bellflower, or It is carried out by spraying a bactericide on the harvested fruits, together with the bellflower part. The soaking time varies depending on the type of fruit used, the place of production, the peracetic acid concentration in the microbicide and the temperature, etc., but is usually in the range of 5 seconds to 5 minutes. The immersion is usually carried out under a temperature environment of 0 to 40 ° C., preferably at normal temperature (atmospheric temperature; eg 25 ° C. ± 10 ° C.).
For example, if Wenzhou mandarin orange is simply put in the bactericide, because there is a part where the Wenzhou mandarin oranges floats and comes out above the liquid surface of the bactericide due to its specific gravity, It is necessary to fully immerse the whole into the germicide. In particular, the bellflower has a complicated uneven shape, which is called "gaku" or "huta", as compared with the whole surface of the fruit, and because the bellflower is cut off near the fruit during harvesting. Because it is short and dries and hardens with the passage of time after harvest as compared to the surface of the fruit, if the contact of the bactericidal agent with the stem portion is insufficient, the bellflower will contact with the surface of the fruit due to vibration or shock during storage. When the fruit surface is damaged, pathogens that have survived in the bellflower part are infected on the fruit surface, and as a result, the fruit is rotted. Therefore, sufficient contact of the fungicide not only on the fruit surface but also on the bellflower part is important.
本発明の貯蔵病害の抑制方法は、収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする。接触工程は、殺菌剤が果実の表面に十分に塗布される手段であれば特に限定されないが、典型的には、収穫された果実を、その果梗部ともども、殺菌剤に浸漬するか、または収穫された果実に、その果梗部ともども、殺菌剤を噴霧することにより実施される。浸漬時間は使用する果実の種類、産地、殺菌剤中の過酢酸濃度および温度などによっても異なるが、通常、５秒以上５分以下の範囲で実施される。また浸漬は、通常、０～４０℃の温度環境下で、好ましくは常温（雰囲気温度；例えば、２５℃±１０℃）で実施される。
例えば、温州ミカンを殺菌剤に入れただけでは、その比重により、温州ミカンが浮いて殺菌剤の液面より上に出てしまう部分があるので、温州ミカンなどはその果梗部を含め、その全体を殺菌剤中に押し込むようにして、十分に浸漬させる必要がある。特に果梗部は、萼（がく）や蔕（へた）と呼ばれる、果実の全体表面に比べて複雑な凹凸形状があり、また、収穫の際に果梗が果実に近いところで切り落とされる為に短くて、収穫後の時間経過と共に果実表面に比べて乾燥硬化するので、果梗部への殺菌剤の接触が不足すると、貯蔵期間中の振動や衝撃により果梗部が果実表面と接触して、果実表面を傷付けると共に果梗部に生き残っていた病原菌を果実表面に感染させてしまい、その結果、果実を腐敗させてしまう。そのため、果実表面のみならず、果梗部への殺菌剤の十分な接触が重要になるのである。 (Contact process)
The storage disease control method of the present invention comprises the step of contacting the harvested fruit with a bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm, prior to storage and / or transportation of the fruit. It is characterized by including. The contacting step is not particularly limited as long as the bactericidal agent is sufficiently applied to the surface of the fruit, but typically, the harvested fruit is immersed in the bactericidal agent together with the bellflower, or It is carried out by spraying a bactericide on the harvested fruits, together with the bellflower part. The soaking time varies depending on the type of fruit used, the place of production, the peracetic acid concentration in the microbicide and the temperature, etc., but is usually in the range of 5 seconds to 5 minutes. The immersion is usually carried out under a temperature environment of 0 to 40 ° C., preferably at normal temperature (atmospheric temperature; eg 25 ° C. ± 10 ° C.).
For example, if Wenzhou mandarin orange is simply put in the bactericide, because there is a part where the Wenzhou mandarin oranges floats and comes out above the liquid surface of the bactericide due to its specific gravity, It is necessary to fully immerse the whole into the germicide. In particular, the bellflower has a complicated uneven shape, which is called "gaku" or "huta", as compared with the whole surface of the fruit, and because the bellflower is cut off near the fruit during harvesting. Because it is short and dries and hardens with the passage of time after harvest as compared to the surface of the fruit, if the contact of the bactericidal agent with the stem portion is insufficient, the bellflower will contact with the surface of the fruit due to vibration or shock during storage. When the fruit surface is damaged, pathogens that have survived in the bellflower part are infected on the fruit surface, and as a result, the fruit is rotted. Therefore, sufficient contact of the fungicide not only on the fruit surface but also on the bellflower part is important.
（洗浄工程）
接触工程の終了後、果実を殺菌剤から分離し、流水あるいは溜水で殺菌剤を洗浄してもよいが、本発明の方法で使用される殺菌剤（過酢酸）は、自然に蒸散または分解され、またその最終分解物（水、酸素、酢酸）が無毒であることから、殺菌剤の洗浄工程は省いてもよい。 (Washing process)
After the completion of the contact step, the fruit may be separated from the bactericide and the bactericide may be washed with running or stored water, but the bactericide (peracetic acid) used in the method of the present invention will transpiration or decompose spontaneously Because the final decomposition product (water, oxygen, acetic acid) is non-toxic, the washing step of the germicide may be omitted.
接触工程の終了後、果実を殺菌剤から分離し、流水あるいは溜水で殺菌剤を洗浄してもよいが、本発明の方法で使用される殺菌剤（過酢酸）は、自然に蒸散または分解され、またその最終分解物（水、酸素、酢酸）が無毒であることから、殺菌剤の洗浄工程は省いてもよい。 (Washing process)
After the completion of the contact step, the fruit may be separated from the bactericide and the bactericide may be washed with running or stored water, but the bactericide (peracetic acid) used in the method of the present invention will transpiration or decompose spontaneously Because the final decomposition product (water, oxygen, acetic acid) is non-toxic, the washing step of the germicide may be omitted.
（乾燥工程）
本発明の方法において、接触工程、および場合により洗浄工程に付した果実を、さらに乾燥工程に付してもよい。乾燥は、通常、０～４０℃の温度で、１～２４時間の範囲で、好ましくは常温での風乾（すなわち、自然乾燥）で実施される。 (Drying process)
In the method of the present invention, the fruits subjected to the contacting step and optionally the washing step may be further subjected to a drying step. Drying is usually carried out at a temperature of 0-40 ° C., in the range of 1-24 hours, preferably air-drying (ie natural drying) at ambient temperature.
本発明の方法において、接触工程、および場合により洗浄工程に付した果実を、さらに乾燥工程に付してもよい。乾燥は、通常、０～４０℃の温度で、１～２４時間の範囲で、好ましくは常温での風乾（すなわち、自然乾燥）で実施される。 (Drying process)
In the method of the present invention, the fruits subjected to the contacting step and optionally the washing step may be further subjected to a drying step. Drying is usually carried out at a temperature of 0-40 ° C., in the range of 1-24 hours, preferably air-drying (ie natural drying) at ambient temperature.
以下、実施例に基づき本発明を説明するが、本発明は実施例に限定されるものではなく、実施例における種々の数値や材料は例示である。
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the examples, and various numerical values and materials in the examples are examples.
試験例１：寒天培地での検定
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
培地の作成：滅菌したポテトデキストロース寒天（ＰＤＡ）培地を約４５℃に冷却した後、各薬剤（過酢酸、次亜塩素酸カルシウム、次亜塩素酸ナトリウム）が所定の濃度（１０、２５、５０、１００、２００ppm）となるように添加して検定培地を作成した。
方法：青かび病菌および緑かび病菌の胞子懸濁液をＰＤＡ培地上で画線培養し、一晩培養した後に単胞子を検定培地に移植した（各区３反復）。２５℃暗所条件下で５日間培養した後、培地上の菌糸伸長をノギスで測定した。各薬剤の濃度を２５ppmに調整した培地上での青かび病菌および緑かび病菌の菌糸伸長を測定した結果、過酢酸のみが菌糸伸長の阻害という結果（すなわち、抗菌性）を示した。過酢酸の結果を表１に、次亜塩素酸カルシウムの結果を表２に、そして次亜塩素酸ナトリウムの結果を表３に示す。 Test Example 1: Test target bacteria on agar medium : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Preparation of culture medium: After cooling a sterilized potato dextrose agar (PDA) culture medium to about 45 ° C., each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) has a predetermined concentration (10, 25, 50) , 100, 200 ppm) were added to prepare a test medium.
Method: A spore suspension of Fusarium head blight fungus and Fusarium head blight fungus was streaked on PDA medium, and after overnight culture, monospores were transferred to assay medium (three replicates in each section). After 5 days of culture at 25 ° C. in dark conditions, hyphal elongation on the medium was measured with a caliper. As a result of measuring mycelial elongation of B. putei and Phytophthora infestans on a medium adjusted to a concentration of 25 ppm of each drug, only peracetic acid showed the result of inhibition of mycelial elongation (that is, antibacterial property). The peracetic acid results are shown in Table 1, the calcium hypochlorite results in Table 2, and the sodium hypochlorite results in Table 3.
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
培地の作成：滅菌したポテトデキストロース寒天（ＰＤＡ）培地を約４５℃に冷却した後、各薬剤（過酢酸、次亜塩素酸カルシウム、次亜塩素酸ナトリウム）が所定の濃度（１０、２５、５０、１００、２００ppm）となるように添加して検定培地を作成した。
方法：青かび病菌および緑かび病菌の胞子懸濁液をＰＤＡ培地上で画線培養し、一晩培養した後に単胞子を検定培地に移植した（各区３反復）。２５℃暗所条件下で５日間培養した後、培地上の菌糸伸長をノギスで測定した。各薬剤の濃度を２５ppmに調整した培地上での青かび病菌および緑かび病菌の菌糸伸長を測定した結果、過酢酸のみが菌糸伸長の阻害という結果（すなわち、抗菌性）を示した。過酢酸の結果を表１に、次亜塩素酸カルシウムの結果を表２に、そして次亜塩素酸ナトリウムの結果を表３に示す。 Test Example 1: Test target bacteria on agar medium : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Preparation of culture medium: After cooling a sterilized potato dextrose agar (PDA) culture medium to about 45 ° C., each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) has a predetermined concentration (10, 25, 50) , 100, 200 ppm) were added to prepare a test medium.
Method: A spore suspension of Fusarium head blight fungus and Fusarium head blight fungus was streaked on PDA medium, and after overnight culture, monospores were transferred to assay medium (three replicates in each section). After 5 days of culture at 25 ° C. in dark conditions, hyphal elongation on the medium was measured with a caliper. As a result of measuring mycelial elongation of B. putei and Phytophthora infestans on a medium adjusted to a concentration of 25 ppm of each drug, only peracetic acid showed the result of inhibition of mycelial elongation (that is, antibacterial property). The peracetic acid results are shown in Table 1, the calcium hypochlorite results in Table 2, and the sodium hypochlorite results in Table 3.
試験例２：液体培地での検定
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
培地の作成：ポテトデキストロース（ＰＤ）液体を５mLずつ滅菌試験管に分注し、各薬剤（過酢酸、次亜塩素酸カルシウム、次亜塩素酸ナトリウム）が所定の濃度（１０、２５、５０、１００、２００ppm）となるように添加して検定培地を作成した。
方法：青かび病菌および緑かび病菌の胞子懸濁液（約１×１０５個/mL）を１００μLずつ検定培地に加えて、２５℃、１５０rpmで５日間振とう培養後、生育の有無（にごり）により判定した（各区３反復）。各薬剤の濃度を２５ppmに調整した培地上での青かび病菌および緑かび病菌の生育を観察した結果、過酢酸のみが生育しないという結果（すなわち、抗菌性）を示した。過酢酸の結果を表４に、次亜塩素酸カルシウムの結果を表５に、そして次亜塩素酸ナトリウムの結果を表６に示す。 Test Example 2: Test target bacteria in liquid medium : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Preparation of culture medium: Dispense 5 mL of potato dextrose (PD) liquid into sterile test tubes, and each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) has a predetermined concentration (10, 25, 50, The assay medium was prepared by adding 100, 200 ppm).
Method: Add 100 μL of spores suspension (about 1 × 10 5 cells / mL) of A. oryzae mold fungus to the assay medium and shake for 5 days at 25 ° C., 150 rpm, and then grow (soil) It was judged by (eachsection 3 repetition). As a result of observing the growth of blue mold fungus and green mold fungus on a medium in which the concentration of each drug was adjusted to 25 ppm, the result showed that only peracetic acid did not grow (that is, antibacterial property). The peracetic acid results are shown in Table 4, the calcium hypochlorite results in Table 5, and the sodium hypochlorite results in Table 6.
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
培地の作成：ポテトデキストロース（ＰＤ）液体を５mLずつ滅菌試験管に分注し、各薬剤（過酢酸、次亜塩素酸カルシウム、次亜塩素酸ナトリウム）が所定の濃度（１０、２５、５０、１００、２００ppm）となるように添加して検定培地を作成した。
方法：青かび病菌および緑かび病菌の胞子懸濁液（約１×１０５個/mL）を１００μLずつ検定培地に加えて、２５℃、１５０rpmで５日間振とう培養後、生育の有無（にごり）により判定した（各区３反復）。各薬剤の濃度を２５ppmに調整した培地上での青かび病菌および緑かび病菌の生育を観察した結果、過酢酸のみが生育しないという結果（すなわち、抗菌性）を示した。過酢酸の結果を表４に、次亜塩素酸カルシウムの結果を表５に、そして次亜塩素酸ナトリウムの結果を表６に示す。 Test Example 2: Test target bacteria in liquid medium : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Preparation of culture medium: Dispense 5 mL of potato dextrose (PD) liquid into sterile test tubes, and each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) has a predetermined concentration (10, 25, 50, The assay medium was prepared by adding 100, 200 ppm).
Method: Add 100 μL of spores suspension (about 1 × 10 5 cells / mL) of A. oryzae mold fungus to the assay medium and shake for 5 days at 25 ° C., 150 rpm, and then grow (soil) It was judged by (each
実施例１：貯蔵病害の抑制
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
供試果実：温州ミカン（ゆら早生）、各区１０果３反復
方法：各果４箇所に虫ピン５本を束ねた針で深さ約２mmの傷をつけた後、青かび病菌および緑かび病菌の胞子懸濁液（１×１０５cfu/mL）を噴霧接種した。翌日、果実をバケツ内の所定の濃度の各薬剤溶液（１０L）へ押し込んで前述の果梗部を含む果実面すべてが溶液中に十分に漬かるように２分間浸漬処理した。同浸漬処理後は、果実を取り出し、重ならないように広げて一晩（１７時間）乾燥させ、容器につめて貯蔵した。菌接種７日後に腐敗果数を調査した。なお４箇所のうち１箇所以上腐敗した果実を腐敗果とした。貯蔵７日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果数は、他の薬剤（２００ppmの次亜塩素酸カルシウム水溶液、２００ppmの次亜塩素酸ナトリウム水溶液および水道水）で処理した供試果実の腐敗果数に比べて少なくなることを確認した。結果を図１に示す。 Example 1: Target fungus for controlling storage diseases : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Tested fruits: Wenzhou mandarin orange (Yuran precocious), eachgroup 10 fruits 3 repetitions Method: After scratching about 2 mm in depth with a needle that five insect pins are bundled in 4 parts of each fruit, blue mold fungus and green mold fungus The spore suspension (1 × 10 5 cfu / mL) was spray inoculated. The next day, the fruits were pressed into a predetermined concentration of each drug solution (10 L) in a bucket and dipped for 2 minutes so that all the fruit surfaces including the above-mentioned bellflower parts were fully immersed in the solution. After the same immersion treatment, the fruits were taken out, spread out so as not to overlap, dried overnight (17 hours), packed in a container and stored. Seven days after fungal inoculation, the number of rotten fruits was examined. The fruit which was rotted at one or more of the four locations was regarded as rotten fruit. In the evaluation after 7 days of storage, the number of rotten fruits of the test fruit soaked in 80 ppm peracetic acid aqueous solution was the other drugs (200 ppm calcium hypochlorite aqueous solution, 200 ppm sodium hypochlorite aqueous solution and tap water) It was confirmed that the number of rotten fruits of the test fruits treated with the above was decreased. The results are shown in FIG.
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
供試果実：温州ミカン（ゆら早生）、各区１０果３反復
方法：各果４箇所に虫ピン５本を束ねた針で深さ約２mmの傷をつけた後、青かび病菌および緑かび病菌の胞子懸濁液（１×１０５cfu/mL）を噴霧接種した。翌日、果実をバケツ内の所定の濃度の各薬剤溶液（１０L）へ押し込んで前述の果梗部を含む果実面すべてが溶液中に十分に漬かるように２分間浸漬処理した。同浸漬処理後は、果実を取り出し、重ならないように広げて一晩（１７時間）乾燥させ、容器につめて貯蔵した。菌接種７日後に腐敗果数を調査した。なお４箇所のうち１箇所以上腐敗した果実を腐敗果とした。貯蔵７日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果数は、他の薬剤（２００ppmの次亜塩素酸カルシウム水溶液、２００ppmの次亜塩素酸ナトリウム水溶液および水道水）で処理した供試果実の腐敗果数に比べて少なくなることを確認した。結果を図１に示す。 Example 1: Target fungus for controlling storage diseases : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Tested fruits: Wenzhou mandarin orange (Yuran precocious), each
実施例２：貯蔵病害の抑制
対象菌：灰色かび病菌（Botrytis cinerea）
供試果実：ピーマン、各１０果
方法：ピーマン１果あたり２箇所にタワシで傷をつけた後に、対象菌の胞子懸濁液（１×１０５cfu/mL）を噴霧接種した。４時間後に８０ppmの過酢酸水溶液（１０L）へ押し込んで果梗部を含む果実面すべてが溶液中に十分に漬かるように５秒間浸漬処理した。同浸漬処理後は、果実を取り出し、重ならないように広げて３時間風乾させ、容器につめて２０℃の部屋で保管した。処理１４日後に腐敗果における腐敗面積率（果実全体の表面積を１００とした場合の腐敗した面積）を調査した。貯蔵１４日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果における腐敗面積率は、無処理の供試果実の腐敗果における腐敗面積率に比べて少なくなることを確認した。結果を図２に示す。 Example 2: Target fungus for controlling storage diseases: Botrytis cinerea (Botrytis cinerea)
Tested fruits: Green peppers, 10 fruits each Method: After scratching with 2 parts per 1 green pepper, a spore suspension (1 × 10 5 cfu / mL) of the target fungus was spray-inoculated. After 4 hours, it was pressed into an 80 ppm aqueous solution of peracetic acid (10 L) and dipped for 5 seconds so that all the fruit surfaces including the bell parts were fully immersed in the solution. After the same immersion treatment, the fruits were taken out, spread out so as not to overlap, air-dried for 3 hours, packed in a container and stored in a room at 20 ° C. After 14 days of treatment, the rotted area rate in rotten fruits (the rotted area when the surface area of the whole fruit was 100) was investigated. In the evaluation after 14 days of storage, it was confirmed that the rotten area ratio in the rotten fruit of the test fruit soaked in 80 ppm peracetic acid aqueous solution was smaller than that in the rotten fruit of the untreated test fruit. . The results are shown in FIG.
対象菌：灰色かび病菌（Botrytis cinerea）
供試果実：ピーマン、各１０果
方法：ピーマン１果あたり２箇所にタワシで傷をつけた後に、対象菌の胞子懸濁液（１×１０５cfu/mL）を噴霧接種した。４時間後に８０ppmの過酢酸水溶液（１０L）へ押し込んで果梗部を含む果実面すべてが溶液中に十分に漬かるように５秒間浸漬処理した。同浸漬処理後は、果実を取り出し、重ならないように広げて３時間風乾させ、容器につめて２０℃の部屋で保管した。処理１４日後に腐敗果における腐敗面積率（果実全体の表面積を１００とした場合の腐敗した面積）を調査した。貯蔵１４日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果における腐敗面積率は、無処理の供試果実の腐敗果における腐敗面積率に比べて少なくなることを確認した。結果を図２に示す。 Example 2: Target fungus for controlling storage diseases: Botrytis cinerea (Botrytis cinerea)
Tested fruits: Green peppers, 10 fruits each Method: After scratching with 2 parts per 1 green pepper, a spore suspension (1 × 10 5 cfu / mL) of the target fungus was spray-inoculated. After 4 hours, it was pressed into an 80 ppm aqueous solution of peracetic acid (10 L) and dipped for 5 seconds so that all the fruit surfaces including the bell parts were fully immersed in the solution. After the same immersion treatment, the fruits were taken out, spread out so as not to overlap, air-dried for 3 hours, packed in a container and stored in a room at 20 ° C. After 14 days of treatment, the rotted area rate in rotten fruits (the rotted area when the surface area of the whole fruit was 100) was investigated. In the evaluation after 14 days of storage, it was confirmed that the rotten area ratio in the rotten fruit of the test fruit soaked in 80 ppm peracetic acid aqueous solution was smaller than that in the rotten fruit of the untreated test fruit. . The results are shown in FIG.
実施例３：貯蔵病害の抑制
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
供試果実：温州ミカン（片山温州）、各区果実１０kg ５反復
方法：供試果実を、容器内の所定の濃度の各薬剤溶液（８０ppmの過酢酸水溶液、２００ppmの次亜塩素酸ナトリウム水溶液または水道水）へ押し込んで前述の果梗部を含む果実面すべてが溶液中に十分に漬かるように２分間浸漬処理した。果実を取り出し、重ならないように新聞紙上に広げて一晩乾燥させた。次いで、果実を１０kgダンボール箱に詰め、８℃に設定した冷風貯蔵庫にて貯蔵した。５９日後の腐敗果数を調査し、腐敗果率を算出した。貯蔵５９日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果率は０％であり、他の薬剤（２００ppmの次亜塩素酸ナトリウム水溶液および水道水）で処理した供試果実の腐敗果率に比べて著しく抑制されていることを確認した。結果を表７～９および図３に示す。 Example 3: Target bacteria for controlling storage diseases : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Test fruits: Wenzhou mandarin orange (Kansan Wenzhou), eachsection fruit 10 kg 5 repetition Method: test fruits, each drug solution (80 ppm peracetic acid aqueous solution, 200 ppm sodium hypochlorite aqueous solution or water solution of predetermined concentration in the container) The whole fruit surface including the above-mentioned bellflower part was dipped in water for 2 minutes so that it was fully immersed in the solution. The fruits were removed, spread on newsprint and allowed to dry overnight without overlapping. The fruits were then packed in 10 kg cardboard boxes and stored in a cold air storage set at 8 ° C. The number of rotten fruits after 59 days was investigated and the rot fruit rate was calculated. In the evaluation after storage for 59 days, the decayed fruit rate of the test fruit soaked in 80 ppm peracetic acid aqueous solution is 0%, and the test treated with other agents (200 ppm aqueous sodium hypochlorite solution and tap water) It was confirmed that it was significantly suppressed compared to the fruit rot fruit rate. The results are shown in Tables 7-9 and FIG.
対象菌：青かび病菌（Penicillium italicum）および緑かび病菌（Penicillium digitatum）
供試果実：温州ミカン（片山温州）、各区果実１０kg ５反復
方法：供試果実を、容器内の所定の濃度の各薬剤溶液（８０ppmの過酢酸水溶液、２００ppmの次亜塩素酸ナトリウム水溶液または水道水）へ押し込んで前述の果梗部を含む果実面すべてが溶液中に十分に漬かるように２分間浸漬処理した。果実を取り出し、重ならないように新聞紙上に広げて一晩乾燥させた。次いで、果実を１０kgダンボール箱に詰め、８℃に設定した冷風貯蔵庫にて貯蔵した。５９日後の腐敗果数を調査し、腐敗果率を算出した。貯蔵５９日後の評価において、８０ppmの過酢酸水溶液で浸漬処理した供試果実の腐敗果率は０％であり、他の薬剤（２００ppmの次亜塩素酸ナトリウム水溶液および水道水）で処理した供試果実の腐敗果率に比べて著しく抑制されていることを確認した。結果を表７～９および図３に示す。 Example 3: Target bacteria for controlling storage diseases : blue mold (Penicillium italicum) and green mold (Penicillium digitatum)
Test fruits: Wenzhou mandarin orange (Kansan Wenzhou), each
本発明の方法は、食品添加物として認可されている過酢酸を極めて低濃度で殺菌剤として用いることから、収穫された果実に適用可能な、安価かつ安全な方法である。また本発明の殺菌方法は、果実を殺菌剤に浸漬させたり、果実に殺菌剤を噴霧したりすることにより容易に実施され、かつ続く殺菌剤の洗浄工程が不要であること等から、簡便な操作で容易に実施することができる。さらに本発明の方法は、糸状菌の殺菌効果が高く、貯蔵病害を、国内の遠隔地または海外への供給に要する数日から数週間の貯蔵および／または輸送期間の間、有意に抑制できる優れたものである。
The method of the present invention is an inexpensive and safe method applicable to harvested fruits, since it uses peracetic acid as a food additive at very low concentrations as a food additive. In addition, the sterilization method of the present invention is easily carried out by immersing the fruit in a germicide, spraying the germicide on the fruit, and the like, and the subsequent washing step of the germicide is unnecessary. It can be easily implemented by operation. Furthermore, the method of the present invention is superior in that the bactericidal activity of filamentous fungi is high and storage diseases can be significantly suppressed during storage and / or transportation periods of several days to several weeks required for domestic remote location or overseas supply. It is
Claims (9)
- 収穫された果実を、その果梗部ともども、その貯蔵および／または輸送の前に、１０ppm以上１００ppm未満の濃度で過酢酸を含む殺菌剤に接触させる工程を含むことを特徴とする、過酢酸を用いた果実の貯蔵病害の抑制方法。 Peracetic acid, which comprises contacting the harvested fruit with a bactericidal agent containing peracetic acid at a concentration of 10 ppm or more and less than 100 ppm before storage and / or transportation thereof Method of controlling storage diseases of fruits used.
- 接触工程が、殺菌剤に果実を、その果梗部ともども、浸漬することによって行われる、請求項１に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method according to claim 1, wherein the contact step is carried out by immersing the fruit in the bactericide together with the bellflower part thereof.
- 浸漬が、０～４０℃の温度環境下で、５秒以上５分以下で実施される、請求項２に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method for controlling fruit storage diseases using peracetic acid according to claim 2, wherein the immersion is carried out in a temperature environment of 0 to 40 ° C for 5 seconds to 5 minutes.
- 接触工程が、殺菌剤を果実に、その果梗部ともども、噴霧することによって行われる、請求項１に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method according to claim 1, wherein the step of contacting is carried out by spraying a bactericide onto the fruit together with the bellflower part.
- 接触工程後、殺菌剤の洗浄工程を含まない、請求項１～４のいずれか一項に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method for controlling fruit storage diseases using peracetic acid according to any one of claims 1 to 4, which does not include a washing step of a bactericide after the contacting step.
- 接触工程後、乾燥工程を含む、請求項１～５のいずれか一項に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method according to any one of claims 1 to 5, which further comprises a drying step after the contacting step, using the peracetic acid according to any one of the above methods.
- 収穫された果実が、カンキツ類の果実である、請求項１～６のいずれか一項に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method for controlling fruit storage diseases using peracetic acid according to any one of claims 1 to 6, wherein the harvested fruit is a citrus fruit.
- 収穫された果実が、ナス科植物の果実である、請求項１～６のいずれか一項に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method according to any one of claims 1 to 6, wherein the harvested fruit is a fruit of a solanaceous plant, and the method for controlling the storage disease of a fruit using a peracetic acid according to any one of claims 1 to 6.
- 貯蔵病害が、青かび病、緑かび病および／または灰色かび病である、請求項７または８に記載の過酢酸を用いた果実の貯蔵病害の抑制方法。 The method according to claim 7 or 8, wherein the storage disease is fruit mold disease, green mold disease and / or Botrytis cinerea.
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| CN112088934A (en) * | 2020-08-19 | 2020-12-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | Disease-preventing fresh-keeping method for prolonging storage period of pitaya |
| CN113080248A (en) * | 2021-05-18 | 2021-07-09 | 华中农业大学 | Method for rapidly testing damage and simultaneously inhibiting bacteria after citrus picking |
| KR20230027667A (en) | 2021-08-19 | 2023-02-28 | 전남대학교산학협력단 | Composition for preventing pear black stain and apparatus for preventing pear skin stain using the same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112088934A (en) * | 2020-08-19 | 2020-12-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | Disease-preventing fresh-keeping method for prolonging storage period of pitaya |
| CN112088934B (en) * | 2020-08-19 | 2023-07-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | Disease prevention and fresh-keeping method for prolonging storage period of dragon fruit |
| CN113080248A (en) * | 2021-05-18 | 2021-07-09 | 华中农业大学 | Method for rapidly testing damage and simultaneously inhibiting bacteria after citrus picking |
| CN113080248B (en) * | 2021-05-18 | 2022-09-13 | 华中农业大学 | Method for rapidly testing damage and simultaneously inhibiting bacteria after citrus picking |
| KR20230027667A (en) | 2021-08-19 | 2023-02-28 | 전남대학교산학협력단 | Composition for preventing pear black stain and apparatus for preventing pear skin stain using the same |
| KR20240010077A (en) | 2021-08-19 | 2024-01-23 | 전남대학교산학협력단 | Composition for preventing pear stain and method for removing pear skin stain using the same |
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| JP7321434B2 (en) | 2023-08-07 |
| JPWO2019087972A1 (en) | 2020-11-12 |
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