JP2017165654A - Post-harvest disease control agent and post-harvest disease control method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a control agent and control method effective against post harvest disease that is safe to the human body, and is for preventing the rotting of agricultural products after harvesting, especially fruits etc.SOLUTION: Provided are: a post harvest disease control agent containing vinegar and phosphoric acid as an active ingredient; a post harvest disease control agent in which the vinegar is at least one selected from cereal vinegar or fruit vinegar, the mass ratio of vinegar and phosphoric acid is 1:200 to 800:1, and that is applied to the cut surface of harvested fruit at an acid degree of 0.05 to 10 w/v%; a post harvest disease control method in which the infection occurs from wounds caused during harvesting of agricultural product and fruits; and the post harvest disease control agent is effective for various post harvest diseases, there is no problem also from the viewpoint of food safety, and is inexpensive.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a postharvest disease control agent and control method in which infection is caused by a wound generated during harvesting of agricultural products and fruits.

Conventionally, basic salts such as baking soda are known to be effective as postharvest disease control agents for preventing decay of crops after harvesting, especially fruits. However, the range is limited to specific post-harvest diseases such as citrus green mold and blue mold (Patent Documents 1 to 4). In addition, volatile bactericidal components such as mustard oil components and hinokitiol have been reported to be effective as postharvest disease control agents. In addition, conventional pesticides such as benrate wettable powder and top gin wettable powder may be used to prevent fruit rot after harvesting. However, these are pesticides and are inherently undesirable for post-harvest use.
Examples of post-harvest disease control agents currently used include fungicides used for post-harvest fruit rot, such as imazalyl, orthophenylphenol, sodium orthophenylphenol, diphenyl, thiabendazal, and the like. However, there is a suspicion of such risks as carcinogenicity and teratogenicity, and it is not preferable for food safety to attach these pesticides to fruits or the like.
In addition, burning the wounds generated during harvesting with heat leads to control of post-harvest diseases, but there is a problem that the work becomes complicated and the cost is high.
Therefore, there is a demand for a postharvest disease control agent that is effective for various postharvest diseases, has no problem in terms of food safety, and is inexpensive.

Japanese Patent Laid-Open No. 50-111230 JP 51-63932 A Japanese Patent No. 1168037 Japanese Patent No. 1210679

  An object of the present invention is to provide a novel control agent that is safe to the human body and effective against post-harvest diseases. Another object of the present invention is to provide a novel control method effective against post-harvest diseases.

  As a result of diligent efforts, the inventor has found that the present invention has an excellent control effect against post-harvest diseases by using vinegar and phosphoric acid in combination as active ingredients, and has completed the present invention. That is, the gist of the present invention is as follows.

<1>
Postharvest disease control agent containing vinegar and phosphoric acid as active ingredients.
<2>
The post-harvest disease control agent according to <1>, wherein the vinegar is brewed vinegar.
<3>
The post-harvest disease control agent according to <1> or <2>, wherein a mass ratio of the vinegar and phosphoric acid is within a range of 1: 200 to 800: 1.
<4>
The postharvest disease control agent according to any one of <1> to <3>, wherein the vinegar is at least one selected from the group consisting of grain vinegar and fruit vinegar.
<5>
The postharvest disease control agent according to <4>, wherein the vinegar is at least one selected from the group consisting of rice vinegar, rice black vinegar, barley black vinegar, straw vinegar, grape vinegar, and apple vinegar.
<6>
The post-harvest disease control agent according to any one of <1> to <5>, which is applied to a cut surface of a harvested fruit with an acidity of 0.05 to 10 w / v%.
<7>
The postharvest disease according to any one of claims 1 to 6, wherein the vinegar-derived acid contained in the postharvest disease control agent is applied to the cut surface of the harvested fruit at a rate of 0.005 to 3 w / v%. Control agent.
<8>
The post-harvest disease according to any one of <1> to <7>, wherein the post-harvest disease is at least one selected from the group consisting of banana crown lot disease, mango shaft rot, and papaya shaft rot. Control agent.
<9>
The post-harvest disease control agent according to any one of <1> to <8>, wherein the post-harvest disease is banana crown lot disease.
<10>
<1>-<9> The postharvest disease control method characterized by including the process of applying the postharvest disease control agent in any one of the cut surface of a harvested fruit.

  ADVANTAGE OF THE INVENTION According to this invention, the control agent and control method which are safe with respect to a human body and are effective with respect to a post-harvest disease can be provided. Therefore, fruit rot after harvesting can be prevented economically and effectively.

  Hereinafter, the present invention will be described in detail.

<< Definition >>
In the present specification and claims, edible vinegar means edible vinegar. The vinegar includes brewed vinegar and synthetic vinegar.
In addition, brewing vinegar, synthetic vinegar, grain vinegar, fruit vinegar, rice vinegar, rice black vinegar, barley black vinegar, grape vinegar and apple vinegar are vinegar quality labeling standards of the Japan Consumer Affairs Agency (final revision August 31, 2011). It complies with the definition described in the Japan Consumer Affairs Agency Notification No. 8), and specifically means the following.

The brewed vinegar means any of the following (1) to (4).
(1) Cereals (including processed products such as sake lees. The same shall apply hereinafter), fruits (including processed products such as fruit juice and fruit liquor. The same shall apply hereinafter), vegetables (processed products such as vegetable juice) The same shall apply hereinafter.), Other agricultural products (including sugarcane, etc. and their juices; the same shall apply hereinafter) or mash using honey as raw material or a liquid obtained by subjecting this to alcohol or sugar to acetic acid fermentation Seasonings that do not use glacial acetic acid or acetic acid;
(2) Liquid seasonings made by acetic acid fermentation of alcohol or saccharified cereals, fruits, vegetables, other agricultural products or honey, and do not use glacial acetic acid or acetic acid thing;
(3) A mixture of (1) and (2) above; or (4) Sugars, acidulants (excluding glacial acetic acid and acetic acid), seasonings above (1), (2) or (3). (Amino acids, etc.), salt, etc. (excluding spices) added, and the content of non-volatile acid, total sugar or total nitrogen (respectively when the acidity is converted to 4.0%) Are less than 1.0%, 10.0%, or 0.2%, respectively.

Synthetic vinegar means any one of (1) to (2) below.
(1) Liquid seasoning in which sugars, acidulants, seasonings (amino acids, etc.), salt, etc. are added to glacial acetic acid or a diluted solution of acetic acid, and the content of non-volatile acids, total sugars or total nitrogen Are less than 1.0%, 10.0% or 0.2%, respectively; or (2) the above (1) or glacial acetic acid or a diluted solution of acetic acid mixed with brewed vinegar.

Grain vinegar is a brewery vinegar that uses one or more cereals as raw materials (limited to agricultural products other than cereals and fruits and those that do not use honey), and the total amount used is brewed. The thing which is 40g or more per liter of vinegar.
Fruit vinegar is a brewing vinegar that uses one or more fruits as raw materials (limited to those that do not use cereals and fruits other than cereals and fruits and honey). It means what is 300g or more as squeezed fruit per liter of vinegar.

Rice vinegar refers to grain vinegar in which the amount of rice used is 40 g or more per liter of grain vinegar (excluding rice black vinegar).
Rice black vinegar is rice cereal vinegar as raw material (excluding the whole rice bran layer removed and refined; the same applies in this section) or wheat or barley added to it. The amount of rice used is 180 g or more per liter of grain vinegar and is colored brown or black brown by fermentation and aging.
Barley black vinegar is a grain vinegar that uses only barley as a raw material. The amount of barley used is 180 g or more per liter of grain vinegar and is colored brown or black brown by fermentation and aging. Say.
Grape vinegar refers to fruit vinegar in which the amount of grape juice used is 300 g or more per liter of fruit vinegar.
Apple vinegar refers to fruit vinegar in which the amount of apple juice used is 300 g or more per liter of fruit vinegar.
Also, sake vinegar is a vinegar made from sake lees (meal after squeezing sake from moromi).
In the present specification and claims, mass / volume% concentration or w / v% concentration means the amount (g) of a target substance contained in 100 ml of a solution.
In the present specification and claims, the acidity of vinegar means the ratio (mass / volume%) of the acid in vinegar when all the acids contained in vinegar are acetic acid.

<< Post-harvest disease control agent >>
The post-harvest disease control agent of the present invention is characterized by containing vinegar and phosphoric acid as active ingredients.

<Vinegar>
The postharvest disease control agent of the present invention contains vinegar as an active ingredient. The post-harvest disease control agent of the present invention preferably uses vinegar having an acidity of about 2 to 6% as a raw material, and more preferably uses vinegar having an acidity of about 4 to 6% as a raw material.
As edible vinegar, brewed vinegar is preferable, and at least one selected from the group consisting of grain vinegar and fruit vinegar is more preferable. Examples of grain vinegar include rice vinegar, rice black vinegar, barley black vinegar, and straw vinegar. Examples of fruit vinegar include grape vinegar and apple vinegar.
Among these, as edible vinegar, it is preferably at least one selected from the group consisting of rice vinegar, rice black vinegar, barley black vinegar, straw vinegar, grape vinegar, apple vinegar, rice vinegar, rice black vinegar, More preferably, it is at least one selected from the group consisting of barley black vinegar, grape vinegar, and apple vinegar, and even more preferably at least one selected from the group consisting of rice vinegar, grape vinegar, and apple vinegar. preferable. Commercially available vinegar may be used, or one or a plurality of grains or fruits that have been subjected to acetic acid fermentation by known procedures may be used.
Moreover, the postharvest disease control agent of this invention may use 1 type of vinegar, and may use it in combination of 2 or more types of vinegar.

The post-harvest disease control agent of the present invention is preferably applied to a cut surface of a harvested fruit (cut surface generated when the fruit is cut after harvesting or after harvesting) at a vinegar concentration of 1 to 800 mg / ml. The vinegar concentration is more preferably 2 to 600 mg / ml, even more preferably 2 to 400 mg / ml, still more preferably 3 to 300 mg / ml, and 4 to 250 mg / ml. It is particularly more preferable. The concentration of vinegar can be adjusted, for example, by diluting vinegar with a diluent.
When the vinegar concentration is within the above range, a control effect can be exerted against post-harvest diseases.
Moreover, from a viewpoint of obtaining a higher control value, the concentration of vinegar may be 50 to 400 mg / ml, 100 to 350 mg / ml, or 200 to 300 mg / ml.

<Phosphoric acid>
The post-harvest disease control agent of the present invention contains phosphoric acid as an active ingredient. It is preferable that the postharvest disease control agent of this invention is applied to the cut surface of a harvested fruit by 0.1-200 mg / ml phosphoric acid concentration. The concentration of phosphoric acid is more preferably 0.3 to 150 mg / ml, even more preferably 0.5 to 100 mg / ml, even more preferably 0.7 to 75 mg / ml, It is particularly preferably 0.8 to 60 mg / ml. The concentration of phosphoric acid can be adjusted, for example, by diluting phosphoric acid with a diluent.
When the phosphoric acid concentration is within the above range, a control effect can be exerted against post-harvest diseases.
Further, from the viewpoint of obtaining a higher control value, the concentration of phosphoric acid may be 10 to 100 mg / ml, 30 to 75 mg / ml, or 40 to 60 mg / ml.

<Mass ratio of vinegar and phosphoric acid>
The mass ratio of vinegar and phosphoric acid is preferably in the range of 1: 200 to 800: 1, more preferably in the range of 1: 100 to 700: 1, and 1:50 to 600: 1. Even more preferably, it is still more preferably 1:20 to 400: 1, even more preferably 1:10 to 200: 1, still more preferably 1: 5 to 50: 1. More preferably, it is 1: 1 to 10: 1.
When the mass ratio of vinegar and phosphoric acid is within the above range, a synergistic control effect on post-harvest diseases can be exhibited.

  Moreover, it is preferable that the postharvest disease control agent of this invention contains 30-95 mass parts of vinegar and 5-70 mass parts of phosphoric acid with respect to a total of 100 mass parts of vinegar and phosphoric acid, and vinegar is 50-. More preferably, 95 parts by mass and 5-50 parts by mass of phosphoric acid are included, and 70-90 parts by mass of vinegar and 10-30 parts by mass of phosphoric acid are even more preferable.

<Acidity of post-harvest disease control agent>
In the present specification and claims, the acidity of the post-harvest disease control agent is the ratio of the acetic acid contained in the post-harvest disease control agent when all the acids contained in the post-harvest disease control agent are acetic acid. (Mass / volume% (w / v%) concentration). The acidity can be measured by titration.
It is preferable that the postharvest disease control agent of this invention is applied to the cut surface of a harvested fruit with an acidity of 0.05 to 10%. The acidity is more preferably 0.5 to 9%, even more preferably 4 to 9%, particularly preferably 6 to 9%, and most preferably 7 to 8%. The acidity can be adjusted, for example, by diluting the post-harvest disease control agent with a diluent.
Moreover, it is preferable that the postharvest disease control agent of this invention is applied to the cut surface of a harvested fruit by the ratio of the acid derived from the vinegar contained in a postharvest disease control agent 0.005-3%. The ratio is more preferably 0.01 to 2%, and still more preferably 0.5 to 1.5%.
The proportion of vinegar-derived acid contained in the post-harvest disease control agent is the proportion of acetic acid in the post-harvest disease control agent (mass / volume% (w / v%) concentration). The ratio can be measured by titration in the same manner as the acidity of the post-harvest disease control agent.

<Diluent>
The post-harvest disease control agent of the present invention may contain a diluent as an optional component in addition to vinegar and phosphoric acid.
As the diluent, water is particularly preferably used.
There is no particular limitation on the amount of the diluent contained in the post-harvest disease control agent. For example, the amount of the diluent is the concentration of vinegar and / or phosphate when applied to the cut surface of the harvested fruit, post-harvest disease control. The amount may be such that the acidity of the agent and the proportion of vinegar-derived acid contained in the post-harvest disease control agent are within the above ranges. Moreover, the post-harvest disease control agent of this invention may be stored in the state which added the diluent, and may add a diluent for the first time or in addition to just before applying to the cut surface of a harvested fruit.

<Other ingredients>
The post-harvest disease control agent of the present invention may contain an auxiliary agent in addition to vinegar and phosphoric acid and a diluent as an optional component as long as the effects of the present invention are not impaired.
As auxiliary agents, surfactants, binders, tackifiers, extenders, thickeners, colorants, anti-settling agents, safeners used as dispersants, wetting agents, spreading agents, spreading agents, Examples include antifreeze agents, anti-caking agents, disintegrants, and decomposition inhibitors.
Examples of the surfactant used as a dispersing agent, wetting agent, spreading agent, spreading agent, etc. include glycerin monofatty acid ester, glycerin difatty acid ester, triglyceride, glycerin monoacetate fatty acid ester, glycerin diacetate fatty acid ester, di Glycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester, triglycerin fatty acid ester, decaglycerin fatty acid ester, tetraglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan monofatty acid ester, sorbitan difatty acid ester, sorbitan trifatty acid ester, Propylene glycol mono fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, polyoxyethylene sorbitan fatty acid ester, polyoxy Styrene fatty acid esters, polyoxyethylene alkyl ethers. As the surfactant, one type of surfactant may be used, or two or more types may be used in combination.
Examples of the binder or tackifier include carboxymethylcellulose and salts thereof, dextrin, water-soluble starch, xanthan gum, guar gum, sucrose, phospholipid (such as lecithin), cellulose powder, dextrin, and modified starch.
Examples of the thickener include water-soluble polymers such as xanthan gum, guar gum, carboxymethyl cellulose, and polysaccharides.
Examples of the colorant include titanium oxide, annatto dye, turmeric dye, and caramel.
Examples of the anti-settling agent include water.
Examples of the safener include glycerin.
Examples of the antifreezing agent include polyhydric alcohols such as diethylene glycol, propylene glycol, and glycerin.
Examples of the anti-caking agent and the disintegrant include polysaccharides such as modified starch, alginic acid, mannose, and galactose.
Examples of the decomposition inhibitor include magnesium oxide.
When the post-harvest disease control agent of the present invention contains an auxiliary agent, the mixing ratio of the total amount of vinegar and phosphoric acid and various auxiliary agents is such that the mixing mass ratio is 99.998: 0.002-5: 95. Preferably, it is 99.8: 0.2-10: 90. Moreover, you may add an adjuvant to a post-harvest disease control agent, when applying to the cut surface of a harvested fruit.

  Moreover, the post-harvest disease control agent of this invention may contain antiseptic | preservative, a plant piece, etc. as needed. Examples of the preservative include potassium sorbate. Furthermore, the post-harvest disease control agent of the present invention can be used in combination with a post-harvest disease control agent other than the post-harvest disease control agent of the present invention, a latex removal agent, or the like.

The post-harvest disease control agent of the present invention can be in any formulation form that is usually used in the art as long as it meets the purpose of the present invention. When formulating the post-harvest disease control agent of the present invention, an inert carrier or the like is added as necessary, and an appropriate dosage form, for example, a suspension (flowable agent), a milk suspension, an emulsion, a liquid, You may formulate into a wettable powder, a granular wettable powder, a granule, a powder, a microcapsule, a capsule, a tablet, a pack.
Examples of the inert carrier include a solid carrier and a liquid carrier. Examples of the solid carrier include potassium chloride, potassium acetate, potassium sulfate, tetrapotassium pyrophosphate, monopotassium citrate, dipotassium citrate, potassium hydrogen tartrate, potassium carbonate, potassium hydrogen carbonate, potassium phosphate, dihydrogen phosphate. Potassium, dipotassium hydrogen phosphate, tripotassium phosphate, sodium chloride, sodium acetate trihydrate, sodium sulfate, tetrasodium pyrophosphate, sodium succinate, sodium malate, trisodium citrate, sodium ferrous citrate , Sodium lactate, sodium hydrogen tartrate, sodium carbonate, sodium hydrogen carbonate, sodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, calcium chloride, calcium sulfate, calcium dihydrogen pyrophosphate, citric acid calcium Calcium lactate, calcium carbonate, calcium phosphate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium phosphate, ammonium chloride, ammonium sulfate, ammonium iron citrate, ammonium carbonate, ammonium bicarbonate, ammonium phosphate, dihydrogen phosphate Inorganic salts such as ammonium, diammonium hydrogen phosphate, magnesium chloride, magnesium sulfate, magnesium carbonate, ferric chloride, ferrous sulfate, ferrous pyrophosphate, iron lactate, copper sulfate; cellulose, plant powder (for example, Organic solid carriers such as sawdust, coconut palm, corn cob, tobacco stem, etc .; urea and the like. One type of solid carrier may be used alone, or two or more types may be used in combination. Examples of the liquid carrier include monohydric alcohols such as ethanol and propanol; and alcohols such as polyhydric alcohols such as diethylene glycol, propylene glycol, hexylene glycol, polyethylene glycol, propylene glycol, and glycerin; soybean oil and rapeseed oil And vegetable oils such as cottonseed oil, castor oil and palm oil; and water. One type of liquid carrier may be used alone, or two or more types may be used in combination.

<Application>
The post-harvest disease control agent of the present invention is effective for controlling diseases that occur in harvested fruits. Among the diseases that occur in harvested fruits, the post-harvest disease control agent of the present invention is particularly effective against at least one disease selected from the group consisting of banana crown lot disease, mango shaft rot, and papaya shaft rot. And is most effective against banana crown lot disease.
Further, the post-harvest disease control agent of the present invention is effective against Lasiodiplodia theobromae, Fusarium solani, Fusarium verticillioides, Collettrichum musae, etc. , Can suppress the growth of the bacteria and / or kill the bacteria. Therefore, the post-harvest disease control agent can also be used as a growth inhibitor and / or bactericidal agent for the bacteria. Among these bacteria, the post-harvest disease control agent of the present invention particularly effectively acts on Lasiodiplodia theobromae, Fusarium solani, Fusarium verticillioides and / or Collettrichum musae, and most effectively acts on Lasiodiplodia theobromae.

<< Post-harvest disease control method >>
The post-harvest disease control method of the present invention is characterized by having a step of applying the post-harvest disease control agent to the cut surface of the harvested fruit.

In the control method of the present invention, it is preferable to apply the post-harvest disease control agent to the cut surface of the harvested fruit at a vinegar concentration of 1 to 800 mg / ml. The vinegar concentration is more preferably 2 to 600 mg / ml, even more preferably 2 to 400 mg / ml, even more preferably 3 to 300 mg / ml, and 4 to 250 mg / ml. Is particularly preferred. Moreover, from the viewpoint of obtaining a higher control value, the vinegar concentration when applied to the cut surface of the harvested fruit may be 50 to 400 mg / ml, 100 to 350 mg / ml, or 200 to 300 mg / ml. Good.
Similarly, in the control method of the present invention, it is preferable to apply the post-harvest disease control agent to the cut surface of the harvested fruit at a phosphoric acid concentration of 0.1 to 200 mg / ml. The phosphoric acid concentration is more preferably 0.3 to 150 mg / ml, even more preferably 0.5 to 100 mg / ml, still more preferably 0.7 to 75 mg / ml, It is particularly preferably 8 to 60 mg / ml. Moreover, from the viewpoint of obtaining a higher control value, the phosphoric acid concentration when applied to the cut surface of the harvested fruit may be 10 to 100 mg / ml, 30 to 75 mg / ml, or 40 to 60 mg / ml. Also good.

The mass ratio of vinegar and phosphoric acid when applied to the cut surface of the harvested fruit is preferably in the range of 1: 200 to 800: 1, and preferably in the range of 1: 100 to 700: 1. More preferably, it is even more preferably 1:50 to 600: 1, even more preferably 1:20 to 400: 1, still more preferably 1:10 to 200: 1, 1: It is even more preferable that it is 5 to 50: 1, and it is particularly preferable that it is 1: 1 to 10: 1.
Further, the acidity (mass / volume% (w / v%) concentration) of the post-harvest disease control agent when applied to the cut surface of the harvested fruit is preferably in the range of 0.05 to 10%. 5-9% is more preferable, 4-9% is still more preferable, 6-9% is particularly preferable, and 7-8% is most preferable.
The ratio of vinegar-derived acid (mass / volume% (w / v%) concentration) contained in the post-harvest disease control agent when applied to the cut surface of harvested fruit is preferably 0.005 to 3%. 0.01 to 2% is more preferable, and 0.5 to 1.5% is even more preferable.

  In the control method of the present invention, the vinegar concentration, the phosphate concentration, the acidity of the post-harvest disease control agent, and / or the ratio of the vinegar-derived acid contained in the post-harvest disease control agent when applied to the cut surface of the harvested fruit You may further have the process of diluting a post-harvest disease control agent with a diluent so that it may become in the said range. As the diluent, those described above can be used.

  The method for applying the post-harvest disease control agent of the present invention is not particularly limited as long as the drug is applied to the cut surface of the harvested fruit. For example, the method of applying the control agent to the cut surface or the entire fruit, the cut surface Or the method of immersing the whole fruit in the said control agent, the method of spraying the said control agent on a cut surface or the whole fruit, the method of pouring the said control agent on a cut surface or the whole fruit, etc. are mentioned.

  Next, the control effect which the control agent of this invention has is concretely illustrated by an Example. However, the present invention is not limited by these examples.

[Test Example 1]
No. in Table 1 1 vinegar and phosphoric acid were mixed, the final concentration of vinegar was 0 mg / ml, 4 mg / ml or 250 mg / ml, and the final concentration of phosphoric acid was 0 mg / ml, 0.85 mg / ml or 53.55 mg / ml Dilute with water to make ml. The resulting solution was used as the drug of Example 1.
In addition, vinegar was designated as No. 1 in Table 1. The drugs of Examples 2 to 7 were produced in the same manner as in Example 1 except that those described in 2 to 7 were used.
In the drugs of Examples 8 to 10 (comparative examples), organic acids (acetic acid (Example 8), malic acid (Example 9), tartaric acid (Example 10)) were used instead of vinegar, and the concentrations shown in Tables 15 to 17 were used. The drugs of Examples 8 to 10 were produced in the same manner as in Example 1 except that they were diluted with water. In addition, since the density | concentration (acidity of vinegar) of the organic acid contained in the vinegar before dilution is generally about 4-6%, each organic acid (acetic acid, malic acid contained in the chemical | medical solution of Examples 8-10 is included. Or the density | concentration of the organic acid added in Examples 8-10 was set so that the density | concentration of tartaric acid and the density | concentration of the organic acid (acetic acid) of Examples 1-7 might become substantially equal. That is, the concentration of the organic acid added in Examples 8 and 9 is 5% of the concentration of the vinegar added in Examples 1 to 7, and the concentration of the organic acid added in Example 10 is the concentration of the vinegar added in Examples 1 to 7. The concentration was 6%.

An evaluation test was conducted using a commercially available banana bunch. Only the surface of the crown part of the banana was cut thinly with a cutter knife to create a new scratched surface. Lasiodiplodia theobromae milling solution was obtained by lightly rubbing the fungal layer of Lasiodiplodia theobromae cultured in PDA medium (10 cm sterile culture dish; PDA medium) for 4-7 days in distilled water. This milling liquid was diluted 100 times and used for the test. Only the crown part of the banana was immersed for about 10 seconds using the grinding liquid.
After 2 hours of the immersion treatment, the crown part of the banana was adjusted to various concentrations shown in Tables 2, 4, 6, 8, 10, 12, 14 to 17 in any one of Examples 1-10. It was immersed for about seconds. Then, the chemical | medical solution in any one of Examples 1-10 was poured over the whole bunch of bananas, and it returned to the plastic bag which was individually packaged (henceforth banana (1)). Moreover, what did not perform the said immersion process and the pouring process with the said chemical | medical solution was prepared as control (henceforth banana (2)). Thereafter, the banana (1) and the banana (2) were allowed to stand at a room temperature of 25 ° C. for 7 days, and the disease progress symptoms of the crown portion and the phytotoxicity of the entire bunch were observed. Each said test was done using 1-2 bananas. When the symptom has progressed throughout the banana crown, the index is 100, and when no symptom is found in the banana crown, the index is 0. It was evaluated between 0 and 100.

Based on the following formula, the corrected control values (real values) of the chemical solutions of Examples 1 to 10 prepared at various concentrations shown in Tables 2, 4, 6, 8, 10, 12, and 14 to 17 were obtained.
Corrected control value (real value) (%) = (1−a / b) × 100
a: degree of symptom progression of the crown of banana (1)
b: Symptom progression of banana (2) crown

Moreover, the corrected control value (theoretical value) of the chemical | medical solution of Examples 1-10 prepared to the various density | concentration shown to Table 2, 4, 6, 8, 10, 12, 14-17 using the following Colby's formula. Asked.
[Corby's formula]
Corrected control value (theoretical value) (%) = (A + B) − (A × B) / 100
A: Corrected control value of phosphoric acid aqueous solution (real value)
B: Corrected control value of vinegar aqueous solution (real value)

  In the above formula, the phosphoric acid aqueous solution is a chemical solution (vinegar or organic acid and phosphoric acid) whose corrected control value (theoretical value) is to be obtained in Tables 2, 4, 6, 8, 10, 12, 14-17. And the concentration of phosphoric acid (Examples 1 to 7) or organic acid (Examples 8 to 10) is 0%. Similarly, the vinegar aqueous solution has the same kind and the same concentration of vinegar or organic acid as the agent (including vinegar or organic acid and phosphoric acid) whose corrected control value (theoretical value) is to be obtained, and This is an aqueous solution having a phosphoric acid concentration of 0%.

When the corrected control value (real value) of each chemical solution containing vinegar or organic acid and phosphoric acid of Examples 1 to 10 is larger than the corrected control value (theoretical value) obtained by the above-described Colby formula, a synergistic effect It was determined that there was.
For example, the corrected control value (theoretical value) of a chemical solution containing 250 mg / ml vinegar and 0.85 mg / ml phosphoric acid in Example 1 is “corrected control value of a drug containing 0 mg / ml vinegar and 0.85 mg / ml phosphoric acid” (Real value), that is, 0 ”and“ corrected control value (real value) of a drug containing 250 mg / ml vinegar and 0 mg / ml phosphoric acid, ie, 29 ”, is calculated as follows. Corrected control value (theoretical value) = (0 + 29) − (0 × 29) / 100 = 29
On the other hand, the corrected control value (real value) of a chemical solution containing vinegar 250 mg / ml and phosphoric acid 0.85 mg / ml is 43, which is larger than the corrected control value (theoretical value), that is, 29. Therefore, this chemical solution was judged to have a synergistic control effect on post-harvest diseases.
The results of Examples 1-10 are shown in Tables 2, 4, 6, 8, 10, 12, 14-17.

<Measurement of Acidity of Chemical Solutions of Examples 1-6>
The acidity of each chemical solution used in Examples 1 to 6 was measured as follows. That is, 50 ml of each chemical solution and water of Examples 1 to 6 were weighed, titrated with a 0.5 mol / L sodium hydroxide aqueous solution, and the sodium hydroxide solution consumed until the pH reached 8.2 ± 0.3. The acidity was calculated from the amount using the acetic acid concentration as a converted value. The calculation formula of acidity is as follows.
Acidity (Acetic acid conversion)% = 3.00 × 10 ⁻² × (AB) × F / W × 100
A: Titration of 0.5 mol / L sodium hydroxide solution in the sample (mL)
B: Titration volume of 0.5 mol / L sodium hydroxide solution in water (mL)
F: Factor of 0.5 mol / L sodium hydroxide solution W: Amount of each chemical used (mL)
3.00 × 10 ⁻² : Mass of acetic acid corresponding to 1 mL of 0.5 mol / L sodium hydroxide solution (g)
The results are shown in Tables 3, 5, 7, 9, 11, and 13.

As a result of Test Example 1, the post-harvest disease control agent of the present invention, which combines vinegar and phosphoric acid, has a real value of the corrected control value exceeding the theoretical value, and only the chemical solution containing only vinegar as an active ingredient and phosphoric acid A synergistic effect on post-harvest diseases that could not be predicted from the effect of a chemical solution containing as an active ingredient was observed (Examples 1 to 7). In addition, no phytotoxicity that is a practical problem was observed.
On the other hand, when an organic acid (acetic acid, malic acid or tartaric acid) is used instead of vinegar, the real value of the corrected control value of the chemical solution combining the organic acid and phosphoric acid is the same as or higher than the theoretical value. The synergistic effect by using organic acid and phosphoric acid in combination was not recognized (Examples 8 to 10). In addition, when malic acid and tartaric acid were used, phytotoxicity causing practical problems was also observed (Examples 9 and 10).

Next, in Examples 1 to 7, the same experiment as described above was performed with the vinegar concentration being increased to 500 mg / ml without changing the phosphoric acid concentration. As a result, although discoloration of the banana crown portion was observed as a phytotoxicity, a synergistic control action against Crown lot disease by a combination of vinegar and phosphoric acid was recognized as in the case of a vinegar concentration of 250 mg / ml.
Moreover, the vinegar concentration was not changed, and the same experiment as described above was performed by increasing the phosphoric acid concentration to 106.25 mg / ml. As a result, although a phytotoxicity such as a banana crown portion being dented or discolored was observed, as in the case of a phosphoric acid concentration of 53.55 mg / ml, a synergistic effect against crown lot disease by a combination of vinegar and phosphoric acid Effective control effect was recognized.

[Test Example 2]
Only the surface of the crown part of the banana was cut thinly with a cutter knife to create a new scratched surface. The chemical solution of Example 4 (containing No. 4 vinegar and phosphoric acid at concentrations of 250 mg / ml and 53.55 mg / ml, respectively) adjusted to a predetermined concentration was immersed in the crown for about 10 seconds. Then, the said chemical | medical solution was poured over the whole bunch and it returned to the plastic bag which was wrapped individually. It was allowed to stand for 7 days at a room temperature of 25 ° C., and the diseased part progressing symptom of the crown part and the phytotoxicity of the whole chamber were observed. The test was carried out using bananas (3 tresses) immersed in the chemical solution and bananas (14 tresses) not subjected to immersion treatment and pouring treatment with the chemical solution.
When the symptom has progressed to the whole banana crown part, the index is 100, and when no symptom is found in the banana crown part, the index is 0, and the degree of symptom progression of each banana crown part used in the test is 0. Rated between -100.

Based on the following calculation formula, the corrected control value (real value) of the chemical solution was determined.
Corrected control value (real value) (%) = (1−a / b) × 100
a: degree of symptom progression of banana treated by immersion treatment b: degree of symptom progression of banana not treated by immersion treatment (for example, degree of disease spread of banana treated by chemical treatment is 20; When the extent of the disease group is 50, the corrected control value (real value) = (1-20 / 50) × 100 = 60)

As a result of the test, the corrected control value (real value) of the chemical solution of Example 4 was 83. From this result, it was confirmed that the banana treated with the chemical solution of Example 4 clearly has suppressed symptom progression and has a high disease control effect. In addition, no phytotoxicity that is a practical problem was observed.
On the other hand, all 14 bananas that were not soaked with the chemical solution of Example 4 blackened in crown over time and developed symptoms. Therefore, it was considered that these bananas were infected with the crown lot pathogens Lasiodiplodia theobromae, Fusarium solani, Fusarium verticillioides and / or Collettrichum musae while allowed to stand for 7 days.

  The post-harvest disease control agent of the present invention is safe for the human body and can provide an effective control agent and control method for post-harvest disease. Therefore, fruit rot after harvesting can be prevented economically and effectively, which is extremely useful industrially.

Claims (10)

  Postharvest disease control agent containing vinegar and phosphoric acid as active ingredients.   The post-harvest disease control agent according to claim 1, wherein the vinegar is brewed vinegar.   The post-harvest disease control agent of Claim 1 or 2 whose mass ratio of the said vinegar and phosphoric acid exists in the range of 1: 200-800: 1.   The postharvest disease control agent according to any one of claims 1 to 3, wherein the vinegar is at least one selected from the group consisting of grain vinegar and fruit vinegar.   The postharvest disease control agent according to claim 4, wherein the vinegar is at least one selected from the group consisting of rice vinegar, rice black vinegar, barley black vinegar, straw vinegar, grape vinegar, and apple vinegar.   The postharvest disease control agent according to any one of claims 1 to 5, which is applied to a cut surface of a harvested fruit with an acidity of 0.05 to 10 w / v%.   The postharvest disease according to any one of claims 1 to 6, wherein the vinegar-derived acid contained in the postharvest disease control agent is applied to the cut surface of the harvested fruit at a rate of 0.005 to 3 w / v%. Control agent.   The post-harvest disease according to any one of claims 1 to 7, wherein the post-harvest disease is at least one selected from the group consisting of banana crown lot disease, mango shaft rot, and papaya shaft rot. Control agent.   The post-harvest disease control agent according to any one of claims 1 to 8, wherein the post-harvest disease is banana crown lot disease.   A postharvest disease control method comprising the step of applying the postharvest disease control agent according to any one of claims 1 to 9 to a cut surface of a harvested fruit.