阅读说明：本技术 质量提高了的果实的制造方法 (Method for producing fruit with improved quality ) 是由 奥山祐一 佐藤贵志 于 2020-04-14 设计创作，主要内容包括：本发明的目的在于,提供一种不易受场所等的制约且能够更容易利用的质量提高了的果实的制造方法。一种质量提高了的果实的制造方法,其中,对属于果树类的植物体施用纳米气泡水。(The present invention aims to provide a method for producing fruit with improved quality, which is not easily restricted by the place and the like and can be used more easily. A method for producing a fruit with improved quality, wherein a plant belonging to a fruit tree is applied with a nanobubble.)

1. A method for producing a fruit with improved quality, wherein a plant belonging to a fruit tree is applied with a nanobubble.

2. The method for producing fruit with improved quality according to claim 1, wherein at least one of sprinkling water using the nano bubble water, supplying a nutrient supply material to which the nano bubble water is added, and spraying a pesticide diluted with the nano bubble water is performed.

3. The method for producing a fruit with improved quality according to claim 1 or 2, wherein the mode particle diameter of the bubbles contained in the nanobubble water is 10nm to 500 nm.

4. The method for producing a fruit with improved quality according to any one of claims 1 to 3, wherein the bubbles contained in the nanobubble water contain at least one gas selected from the group consisting of oxygen, nitrogen, carbon dioxide and ozone.

5. The method for producing a fruit with improved quality according to any one of claims 1 to 4, wherein the nano bubble water has a particle size of 1 x 10⁸1X 10 per ml¹⁰Bubbles per ml.

6. The method for producing a fruit having improved quality according to any one of claims 1 to 5, wherein zeta potential of bubbles contained in the nanobubble water is from-50 mV to-30 mV.

7. The method for producing a fruit with improved quality according to any one of claims 1 to 6, wherein the nanobubble water is applied to the plant body a plurality of times.

8. The method for producing a fruit having improved quality according to any one of claims 1 to 7, wherein the plant body is a Rosaceae plant, a Vitaceae plant, a Ebenaceae plant or a Rutaceae plant.

9. The method for producing a fruit having improved quality according to any one of claims 1 to 8, wherein the plant body is an apple, a pear, a cherry, a grape, a persimmon, a peach, or a citrus.

10. The method for producing a fruit having improved quality according to any one of claims 1 to 9, wherein the sugar degree of the fruit as the quality of the fruit is improved.

11. The method for producing fruits with improved quality according to any one of claims 1 to 10, wherein when the quality of the fruits is classified into a multi-stage grade, the ratio of the fruits corresponding to the upper grade of the quality grade is increased by applying the nanobubble water to the plant body.

Technical Field

The present invention relates to a method for producing a fruit having improved quality.

Background

Improving the quality of crops is important to producers and sellers of crops. In particular, with respect to fruit trees, there is a strong interest in the quality of fruits as a harvest, such as grading the quality, and producers are trying to harvest more fruits belonging to a higher grade. Further, various methods have been developed so far to improve the quality of fruits. Examples of conventional methods for improving fruit quality include methods described in patent documents 1 and 2.

The quality improvement method described in patent document 1 is as follows: a composition containing corn steep liquor (corn steep liquor) and containing nitrogen, phosphoric acid and potassium in a certain proportion is spread on fruit trees on leaf surfaces to promote fruit coloring or improve sugar degree.

The quality improvement method described in patent document 2 is as follows: the quality of the plant is improved by activating the photosynthesis reaction in the chloroplast by irradiating the plant with blue or red light absorbed specifically by the chloroplast of the plant alone or in combination.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. Hei 5-43370

Patent document 2: japanese patent laid-open No. 2000-316381

Disclosure of Invention

Problems to be solved by the invention

However, in the method described in patent document 1, the effective application range of the corn steep liquor is limited, and therefore the target plants are limited. In addition, when the method described in patent document 1 is used, the ratio of components in the composition containing the corn steep liquor needs to be adjusted according to the purpose of application (for example, the target effect) or the like, and considerable time and labor are required to find an appropriate ratio.

The method described in patent document 2 is suitable for use in indoor cultivation or greenhouse cultivation because the irradiation light needs to be adjusted, but is not suitable for use in large-scale agricultural fields.

The present invention has been made in view of the above circumstances, and an object thereof is to solve the following object.

An object of the present invention is to solve the problems of the prior art described above and to provide a method for producing fruit with improved quality, which is not easily restricted by the place and the like and can be used more easily.

Means for solving the problems

The present inventors have made diligent studies to achieve the above object and as a result have found that: by applying nano bubble water to a plant belonging to a fruit tree, a fruit having improved quality can be produced, and the present invention has been completed.

That is, the present inventors have found that the above object can be achieved by the following constitution.

[1] A method for producing a fruit with improved quality, wherein a plant belonging to a fruit tree is applied with a nanobubble.

[2] The method for producing a fruit with improved quality according to item [1], wherein at least one of sprinkling using the nanobubble water, supplying a nutrient supply material to which the nanobubble water is added, and spraying of the agricultural chemical diluted with the nanobubble water is performed.

[3] The method for producing a fruit with improved quality according to item [1] or [2], wherein the mode particle diameter of the bubbles contained in the nanobubble water is 10nm to 500 nm.

[4] The method for producing a fruit with improved quality according to any one of [1] to [3], wherein the bubbles contained in the nanobubble water contain at least one gas selected from the group consisting of oxygen, nitrogen, carbon dioxide and ozone.

[5]According to [1]～[4]The method for producing a fruit with improved quality as described in any of the above, wherein the nanobubble water has a size of 1X 10⁸1X 10 per ml¹⁰Bubbles per ml.

[6] The method for producing a fruit with improved quality according to any one of [1] to [5], wherein zeta potential of bubbles contained in the nanobubble water is from-50 mV to-30 mV.

[7] The method for producing a fruit with improved quality according to any one of [1] to [6], wherein the nanobubble water is applied to the plant a plurality of times.

[8] The method for producing a fruit with improved quality according to any one of [1] to [7], wherein the plant is a Rosaceae plant, a Vitaceae plant, a Ebenaceae plant or a Rutaceae plant.

[9] The method for producing a fruit with improved quality according to any one of [1] to [8], wherein the plant is an apple, a pear, a cherry, a grape, a persimmon, a peach, or a citrus.

[10] The method for producing a fruit with improved quality according to any one of [1] to [9], wherein the sugar content of the fruit with improved quality is improved.

[11] The method for producing fruit with improved quality according to any one of [1] to [10], wherein when the quality is classified into a plurality of stages, the ratio of the fruit corresponding to the upper stage of the quality classification is increased by applying nanobubble water to the plant body.

ADVANTAGEOUS EFFECTS OF INVENTION

The method for producing a fruit having improved quality according to the present invention can be used regardless of the area of the cultivation site or the like, and the plant body can be simply subjected to nanobubble water generated from water and a predetermined gas. That is, the present invention can realize a method for producing fruit with improved quality, which is less likely to be restricted by the location and the like and can be used more easily.

Drawings

Fig. 1 is a schematic diagram showing an example of a nanobubble generating device.

FIG. 2 is an image of the pears of test 1 grown in test area I.

FIG. 3 is an image of the pears of test 1 grown in test area II.

Fig. 4 is an image of each of a pear of excellent grade (right side) and a pear of excellent grade (left side).

Fig. 5 shows cherries cultivated in test area a1 (right side) and cherries cultivated in test area a2 (left side) of test 2.

FIG. 6 is a diagram showing peaches grown in trial 4 at trial C2, showing the leaves of peaches with peach leaf rot.

FIG. 7 is a graph showing insect pests in the American pear cultivated in test section D2 of test 5.

Detailed Description

The present invention will be described in detail below. The following description of the constituent elements may be based on a representative embodiment of the present invention, but the present invention is not limited to this embodiment.

In the present specification, the numerical range expressed by the term "to" means a range including the numerical values described before and after the term "to" as the lower limit value and the upper limit value.

The method for producing fruit with improved quality of the present invention is a method for producing fruit with improved quality by applying nanobubble water to a plant belonging to a fruit tree.

Here, the "method for producing fruit with improved quality" refers to a method for producing fruit with improved quality as compared with fruit obtained by a normal method for producing fruit (that is, a method in which nanobubble water is not applied to a plant body), and is, for example, a method for improving an index used for evaluating the quality of fruit including sugar degree as compared with a normal method for producing fruit or a method for increasing the proportion of individuals corresponding to a higher rank when ranking the quality.

The "nanobubble water" is water containing bubbles having a diameter of less than 1 μm, more precisely, water in which nanobubbles are mixed. When the "water containing nano bubbles" is referred to, the water used for generating nano bubble water (raw water of nano bubble water, for example, well water containing impurities) and the water inevitably containing nano bubbles due to its properties and the like are excluded from the "water containing nano bubbles".

The diameter (particle diameter) of the bubbles contained in the nano-bubble water, the mode particle diameter of the bubbles and the number of the bubbles, which will be described later, are values obtained by measuring the brownian motion moving speed of the bubbles in the water by a nanoparticle tracking analysis method, and in the present specification, values obtained by measurement by a nano-Sagnett Series (manufactured by NanoSight corporation) of a nano-particle analysis system are used. In nano-sayite Series (manufactured by nano-sayite corporation), which is a nano-particle analysis system, the velocity of brownian motion of particles can be measured, the diameter (particle diameter) can be calculated from the velocity, and the mode particle diameter can be confirmed as a mode diameter from the particle diameter distribution of existing nanoparticles.

According to the present invention, by applying nanobubble water to a plant belonging to a fruit tree, the quality of fruit can be improved by a relatively simple operation regardless of the cultivation place or the like.

Specifically, the reason is not clear, but as the present inventors speculated, it is considered that the application of nanobubble water improves the tolerance of the plant body against pests and diseases, and as a result, the quality of the fruit in which nutrients are finally accumulated is improved. As described above, in the present invention, when improving the quality of the fruit, it is only necessary to apply nanobubble water, and there is no need to supply a special fertilizer or adjust irradiation light, and it is not easily affected by the site selection conditions, the area, and the like of the cultivation site. Therefore, the present invention can improve the quality of the fruit more easily regardless of the place or the like.

In the present invention, the mass of the fruit means properties other than the size and weight. The quality of the fruit includes quality evaluated on the basis of appearance such as shape, color, and presence or absence of defects, quality evaluated on the basis of content such as sugar content (ripeness) and acidity, and quality evaluated on the basis of human taste such as texture and palatability.

The quality of fruit varies depending on the kind of fruit, and in addition, there are cases where the quality varies between producers or between regions. In japan, there are often cases where the quality of various fruits is classified into multi-stage grades including excellent, superior, and good, or within a range from good to inferior.

Examples of the criteria relating to the quality of the fruit include the gradations set for citrus, cherry, grape, peach, apple, persimmon, pear, and the gradations of the respective fruits will be described. The gradation described below is merely an example, and may be changed according to the producer or the region as described above.

(quality of orange)

As shown in table 1 below, the quality of citrus fruit is classified into 5 grades of "special choice", "excellent", "good" and "out of specification" according to the sugar degree (maturity). As shown in the table, the following may occur: the corresponding conditions of each grade differ among varieties. Note that the grade of citrus fruit may be determined based on items other than those shown in table 1 below (for example, shape, color degree, and the like).

[ Table 1]

(quality of cherry)

As shown in table 2 below, the quality of cherries was classified into 3 grades of "excellent", "excellent" and "good" according to the coloring area (the area ratio of the colored portion in the fruit, which is the same meaning as the coloring degree), shape, maturity, and the like. The grades of cherries may have different standards from those in table 2, and in test 2 described below, the grades are distinguished by a different division from table 2 (see table 18).

[ Table 2]

(quality of grape)

As shown in table 3 below, the quality of grapes was classified into 3 grades of "excellent", and "good" according to the shape, color, sugar degree (ripeness), and the like. Further, as shown in tables 4 to 7, the quality of grapes varies depending on the variety and the cultivation method (greenhouse cultivation or open cultivation) and the conditions of the respective grades vary. Note that, as for each grade of grapes, there may be a standard different from the standards described in tables 3 to 7, and in test 3 described later, the grade may be distinguished by a division (see table 20) different from tables 3 to 7.

[ Table 3]

All-in-one

[ Table 4]

Delaware grape (Delaware) (greenhouse/open air)

[ Table 5]

Purple jade 'seedless' (greenhouse/open air)

[ Table 6]

Early generation Jiafei Lu/Jiafei Lu (greenhouse/open air)

[ Table 7]

Sunshine rose (Shine Muscat) (greenhouse/open air)

(quality of peach)

As shown in table 8 below, the quality of peaches was classified into 3 grades of "excellent", "excellent" and "good" according to shape, color, sugar degree (maturity), and the like. As shown in tables 9 to 10, the quality of peaches varies depending on the cultivation method (whether greenhouse cultivation or open air cultivation) and the conditions for each grade. Note that, there may be a criterion for each grade of peaches different from the criteria described in tables 8 to 10, and in test 4 described later, the grades are distinguished by a division (see table 22) different from tables 8 to 10.

[ Table 8]

All-in-one

[ Table 9]

Greenhouse cultivation

[ Table 10]

Open air cultivation

(quality of apple)

As shown in table 11 below, the quality of apples was classified into 4 grades of "excellent", "good" and "medium" according to coloring, shape, and the like. The apple ranks may have different conditions from those shown in table 11, and in test 6 described later, the apple ranks may be classified under different conditions from those shown in table 11 (see table 25).

[ Table 11]

Color ratio (set as color including mature color)

(quality of persimmon)

As shown in tables 12 to 13 below, the quality of persimmons was classified into 3 grades of "excellent", "excellent" and "good" according to the shape, color, and the like. In addition, the quality of persimmons is as follows: the corresponding conditions of each grade differ among varieties.

[ Table 12]

All-in-one

[ Table 13]

(quality of pear)

As shown in table 14 below, the quality of pears was classified into 3 grades of "excellent", and "good" according to the shape, color, maturity, and the like. The quality of the pears cultivated in the greenhouse was classified into 4 grades by adding "medium" to the above 3 grades as shown in table 15 below.

[ Table 14]

All-in-one

[ Table 15]

Greenhouse cultivation

(quality of the Western Pear)

As shown in table 16 below, the quality of the western pear is classified into 3 grades of "excellent", and "good" according to the shape, color, and the like.

[ Table 16]

As described above, although the quality standards of fruits vary between varieties, according to the present invention, the quality of various fruits can be improved by applying nano bubble water, specifically, the ratio of fruits corresponding to the upper grade of the quality grades, for example, the ratio of fruits corresponding to "excellent" or "superior" which is a grade higher than "excellent" (hereinafter, also referred to as "excellent yield") can be increased for each fruit (see examples described later). That is, by using the production method of the present invention, the excellent yield of the fruit can be improved as compared with a conventional production method (i.e., a production method not using the nanobubble water).

For reference, the following fruits were subjected to a typical manufacturing method to obtain a good yield. The following values are reference values for the good yield, and may be changed according to the variety, cultivation area, grower, and the like.

The ratio of excellent citrus (variety: Qingdao) is 20%, and the ratio of excellent citrus (variety: Qingdao) is 50%

The excellent rate of cherry (variety: brocade) is 40%, and the excellent rate is 70%

Grape (variety: Kyoho) 80%

The content of 10% of peach is 10%, and the content of excellent peach is 60%

The excellent rate of apple (variety: Fuji) is 10%, and the excellent rate is 60%

60 percent of pear

70 percent of American pear

As described above, the quality standard varies among varieties, but the sugar content, which is one of the qualities of each fruit, can be improved in common among varieties by the present invention (see examples described below). That is, by using the production method of the present invention, the sugar degree of the fruit as a quality can be improved (increased) as compared with a usual production method (i.e., a production method not using the nanobubble water).

For reference, the sugar degree obtained by a general production method is shown for the following fruits. The following values are reference values of the normal sugar content of each fruit, and may be changed depending on the variety, cultivation time, cultivation area, and the like.

Orange (variety: Qingdao) 11 degree

Cherry (variety: Zuoteng brocade) 14 degree

Grape (variety: Kyoho) 18 degree

13 degree peach

Apple (variety: Fuji) 15 degree

Persimmon 15 degree

Pear 14 degree

American pear 15 degree

In the present invention, the mode particle diameter of the bubbles contained in the nanobubble water is preferably 10 to 500nm, more preferably 30 to 300nm, and particularly preferably 70 to 130nm, because the bubbles can be left for a longer time, for the reason of further improving the fruit quality improvement effect.

The gas constituting the bubbles contained in the nano-bubble water is not particularly limited, and from the viewpoint of remaining in the water for a long time, a gas other than hydrogen is preferable, and specific examples thereof include: air, oxygen, nitrogen, fluorine, carbon dioxide, ozone, and the like.

Among these, the reason for further improving the fruit quality improvement effect is preferably that at least one gas selected from the group consisting of oxygen, nitrogen, carbon dioxide and ozone is contained, and the reason for allowing bubbles to remain for a longer period of time is more preferably that oxygen and/or carbon dioxide is contained.

Here, the term "containing oxygen and/or carbon dioxide" means that oxygen and/or carbon dioxide are contained at a concentration higher than the oxygen concentration in the air. Nitrogen and ozone are also the same. The concentration of oxygen is preferably 30% by volume or more, more preferably more than 50% by volume and 100% by volume or less in the bubbles. The concentration of carbon dioxide is preferably 1% by volume or more, more preferably more than 10% by volume and 100% by volume or less in the bubbles.

For the reason of further improving the effect of improving the fruit quality, the nanobubble water is preferably 1 × 10⁸1X 10 per ml¹⁰The bubbles per ml are more preferably more than 1X 10 in terms of the reason that the balance between the bubble generation time and the bubble retention property is good⁸Less than 1 × 10 pieces/ml¹⁰Bubbles of 5X 10/ml are more preferable⁸one/ml-5X 10⁹Bubbles per ml.

Further, for the reason of further improving the effect of improving the fruit quality, the zeta potential of the bubbles contained in the nanobubble water is preferably a negative potential, more preferably-20 mV or less, and particularly preferably-50 mV to-30 mV for the purpose of improving the effect of controlling pests. It is known that the value of the zeta potential varies depending on the type of the air bubbles, and it is more preferable to set the zeta potential to be lower (charged on the negative side) than the zeta potential of the air bubbles containing air. The zeta potential can be measured, for example, by a microscopic electrophoresis method, and can be measured by a known zeta potential measuring device (an example of the measuring device is "zeta potential (zta View)" manufactured by Microtrac-bel) using this method.

The nano-bubble water may contain water and other components other than bubbles.

Examples of the method for producing the nano bubble water include: static mixer method, venturi method, cavitation method, vapor condensation method, ultrasonic method, cyclone method, pressurized dissolution method, micropore method, and the like.

Here, the method for producing a fruit having improved quality according to the present invention may further include a step of producing the nanobubble water before the nanobubble water is applied. That is, the method for producing a fruit having improved quality according to the present invention may include, for example: a generation step of taking water from a water source such as a water tank, a well, or agricultural water into a nanobubble generation device to generate nanobubble water; and an application step of applying the generated nano bubble water to the plant body.

In the above-described production step, as a method of taking water from a water source into the nanobubble production device, for example, a method of supplying water drawn from a water source to the nanobubble production device using a tank, a pump, or the like is exemplified. In addition, as another method, for example, a method in which a flow path laid between a water source and a nanobubble generating device is connected to the nanobubble generating device, and water is directly fed from the flow path to the nanobubble generating device, and the like can be cited.

Further, as the apparatus for generating the nano bubble water, it is preferable to use an apparatus which does not intentionally generate radicals, and specifically, for example, the nano bubble generating apparatus described in paragraphs [0080] to [0100] of Japanese patent laid-open No. 2018-15715 can be mentioned. It should be noted that the above description is incorporated in the present specification.

As an example of a device capable of generating nano bubble water other than the device described in the above patent publication, there is a fine bubble generating device shown in fig. 1, which is characterized by comprising: a liquid ejecting device that ejects water; a gas mixing device for pressurizing gas and mixing the gas into the water ejected from the liquid ejecting device; and a fine bubble generator that generates fine bubbles in water by passing water mixed with gas therethrough, wherein the gas mixing machine pressurizes the gas and mixes the gas into the liquid flowing in a pressurized state to the fine bubble generator between the liquid ejecting machine and the fine bubble generator.

The nano-bubble generating apparatus 10 illustrated in fig. 1 includes a liquid ejecting device 30, a gas mixing device 40, and a nano-bubble generating nozzle 50 inside thereof.

The liquid ejecting device 30 is constituted by a pump, and takes in raw water (for example, well water) of the nano bubble water and ejects the raw water. The gas mixer 40 has a container 41 in which compressed gas is sealed and a substantially cylindrical gas mixer main body 42, and introduces the compressed gas in the container 41 into the gas mixer main body 42 while allowing water discharged from the liquid discharge device 30 to flow into the gas mixer main body 42. Thereby, water in which gas is mixed is generated in the gas mixing machine main body 42.

The nanobubble generating nozzle 50 generates nanobubbles in the water mixed with gas by the principle of pressurized dissolution by passing the water mixed with gas through the inside thereof, and the same structure as that of the nanobubble generating nozzle described in japanese patent laid-open publication No. 2018-15715 can be adopted as the structure thereof. The nano bubble water generated in the nano bubble generating nozzle 50 is discharged from the distal end of the nano bubble generating nozzle 50, flows out of the nano bubble generating apparatus 10, passes through a flow path, not shown, and is sent to a predetermined use place.

As described above, in the nano-bubble producing apparatus 10, the gas mixing machine 40 mixes the compressed gas into the water (raw water) flowing in a pressurized state to the nano-bubble producing nozzle 50 between the liquid ejecting machine 30 and the nano-bubble producing nozzle 50. This can avoid a problem such as cavitation caused when gas is mixed into water on the suction side (suction side) of the liquid ejecting apparatus 30. Further, since the gas is mixed into the water in a pressurized (compressed) state, the gas can be mixed against the pressure of the water at the gas mixing portion. Therefore, even if a negative pressure is not particularly generated at the gas mixing portion, the gas can be appropriately mixed into the water.

Further, a flow path of water supplied from a water source such as a well or a tap water pipe may be connected to the suction side of the liquid ejecting apparatus 30, and the pressure of the water flowing into the liquid ejecting apparatus 30 from the upstream side of the liquid ejecting apparatus 30 (that is, the water pressure on the suction side) may be a positive pressure in the flow path. In this case, the above configuration becomes more significant. That is, when the water pressure (suction pressure) on the upstream side of the liquid ejecting apparatus 30 is a positive pressure, the gas is mixed into the water on the downstream side of the liquid ejecting apparatus 30, and therefore the structure of the nano-bubble generating apparatus 10 in which the gas can be appropriately mixed into the water on the downstream side of the liquid ejecting apparatus 30 becomes more remarkable.

The water (raw water) for generating the nano bubble water is not particularly limited, and for example, rainwater, tap water, well water, surface water, agricultural water, distilled water, and the like can be used. Further, the raw water may be subjected to another treatment before being supplied to the nanobubble water generation. Examples of other treatments include: pH adjustment, precipitation, filtration, sterilization (disinfection), and the like. Specifically, for example, in the case of using agricultural water, it is typically used after precipitation and/or filtration.

In the present invention, the mode of application of the aforementioned nanobubble water to the plant body varies depending on the method of cultivation of the plant body, and is not particularly limited, and for example, in soil cultivation, nutrient solution soil cultivation (cultivation by simultaneous fertilization with irrigation), and the like, the aforementioned nanobubble water is sprayed (irrigation in nutrient solution soil cultivation). In this case, the specific watering method is not particularly limited, and examples thereof include: a method of spreading the nanobubble water over the entire plant body, a method of spreading the nanobubble water over a part (for example, stem or leaf) of the plant body, a method of spreading the nanobubble water over the soil in which the plant body is planted, and the like.

Further, as the mode of applying the nano-bubble water to the plant body, a mode of supplying a nutrient supply material to which the nano-bubble water is added in soil cultivation, nutrient solution soil cultivation, or the like is also considered. Here, the "nutrient supply material to which the nano bubble water is added" includes a culture solution produced using the nano bubble water, a fertilizer fermented using the nano bubble water, a nutrient diluted with the nano bubble water, and the like. The method for supplying the nutrient supplying material is not particularly limited, and examples thereof include: a method of spraying the solution onto soil in which plants are planted, a method of suspending the solution from the entire plant, a method of applying the solution to a part (for example, stem or leaf) of the plant, and a method of supplying a culture solution during irrigation.

In addition, as an application form of the nano-bubble water to the plant body, a form of spraying the agricultural chemical diluted with the nano-bubble water in the soil cultivation is also conceivable. Examples of the method of spraying the pesticide include: a method of spreading a pesticide over the whole plant body, a method of spreading water over a part (for example, stem or leaf) of the plant body, and the like.

Further, the application form of the nanobubble water to the plant body can be utilized in cultivation methods other than soil cultivation and nutrient solution soil cultivation (for example, hydroponic cultivation, spray cultivation, and solid medium cultivation).

The number of applications of the nanobubble water is not particularly limited, and it may be at least one time during the cultivation period including the period of cluster enlargement, but for the reason that the fruit quality improving effect is more effectively exerted, it is preferably applied a plurality of times, and for example, it may be applied 10 times or more during the period from germination to harvest.

In the present invention, the plant to which the nanobubble water is applied is not particularly limited as long as it is a plant belonging to a fruit tree, and the plant is preferably a rosaceous plant, a vitiidae plant, a kaki plant or a rutaceae plant from the viewpoint of significantly exerting the effects of the present invention.

Further, as fruit trees of rosaceous plants, there are exemplified: apple, pear (pyrus spp), pyrus communis, cherry, plum, loquat, apricot, peach, plum, and prune. Examples of the fruit trees of the family Vitaceae include: grape, vitis amurensis and vitis amurensis. Examples of fruit trees of the persimmon tree family include: persimmon, bean persimmon, and dokuya persimmon. Examples of fruit trees of rutaceae plants include: citrus (satsuma mandarin), kumquat, grapefruit, lemon, lime, grapefruit, mandarin (Citrus sphaerocarpa), suzuki (Citrus sudachi), and Citrus depressa (Citrus depressa).

Among the above-listed species, apple, pear, avocado, cherry, grape, persimmon, peach, and orange are particularly preferable.

Examples

The present invention will be described in further detail below with reference to examples (test 1 to test 6). The materials, the amounts used, the ratios, the contents of the treatments, the procedures of the treatments, and the like shown in the following examples can be appropriately changed without departing from the gist of the present invention. Therefore, the scope of the present invention should not be construed as being limited by the examples shown below.

The grade determinations in tests 1 to 6 were all performed by the plant body to be tested, the farmers familiar with the grading described above, and the like.

< content of experiment 1 >

Test 1 was carried out on a field in which pears (variety: rich water) were cultivated in the city of western city, tai qianye county, between 10 am in 2017 and 8 pm in 2018, by the following division.

Test zone I: in open air cultivation, the agricultural chemicals are diluted with nano bubble water produced by using well water as raw water by the following method, and the agricultural chemicals are sprayed by a high-speed sprayer.

Test zone II: in open air cultivation, the agricultural chemical is diluted with water other than the nano bubble water (specifically, well water used as raw water of the nano bubble water in the test area I) and is sprayed by a high-speed sprayer.

Test areas I and II were adjacent to each other, and 50 pear trees were grown in each test area. The number of pesticide application times in each test area was set to 18 times in total based on the pear pest control history at the same time. The amount of pesticide sprayed in each test zone was adjusted to be substantially the same in both test zones, specifically, the amount was set to 1 time of operation of the high-speed sprayer having a tank capacity of 600L.

< method for generating nano bubble water >

The nano bubble water is generated by the following method: bubbles (nanobubbles) were generated in water by pressure dissolution using an existing nanobubble generating device (of the type 200V, 10L/min, manufactured by KAKUICHI corporation).

As described above, well water is used as water for producing nanobubble water, and the type of gas constituting the bubbles is oxygen (industrial oxygen, concentration 99 vol%).

The conditions for generating nanobubbles by using the nanobubble generating device are set as follows.

Number of bubbles per 1ml of water: 5X 10⁸Per ml

Size of air bubbles (mode particle diameter): 100nm

Zeta potential of air bubbles: -35mV

< evaluation of quality >

(1-1) number of excellent products

In each test area, in the harvest number, the ratio of the number to the total number was determined for fruits having a quality grade corresponding to excellence (excellent), and fruits having a quality grade corresponding to excellence (excellent), respectively.

The evaluation results are shown below. The harvest number shown below is the number that can be shipped, and the number of clear waste products is not included in the harvest number described below.

Number of harvests for test zone I: 16000

Number of excellent products: 13000 (81%)

The number of excellent products: 2400 (15%)

Number of good products: 600 (4%)

Number of harvests in test zone II: 15500 the number of the feed is 15500

Number of excellent products: 9000 (58%)

The number of excellent products: 4600 (30%)

Number of good products: 1900 (12%)

As described above, it is known that: compared with the test area II, the test area I has higher excellent product rate, and the effect of improving the fruit quality is exerted.

It was confirmed that the effect of improving fruit quality was achieved during the cultivation period, and in test section I, as shown in fig. 2, the shape of the fruit during the full-bearing stage satisfied the shape of the excellent product, while in test section II, as shown in fig. 3, the shape of the fruit during the full-bearing stage deviated from the shape of the excellent product. Incidentally, as shown in fig. 4, the shape of the good product (the right pear in fig. 4) is more rounded than the shape of a non-good product, for example, the shape of the good product (the left pear in fig. 4).

(1-2) measurement of sugar degree

In each test area, 9 samples of good pears were randomly sampled and each sugar degree was measured by a sugar meter. The measurement results and the average value of the measurement results of the respective test zones are shown in table 17 below.

[ Table 17]

TABLE 17

	Sugar degree of excellent products in test section I	Sugar degree of excellent products of test area II
			Measured value 1	14.9	14.5
Measured value 2	14.6	13.6
			Measured value 3	13.6	14.8
Measured value 4	15.7	14.1
			Measured value 5	15.4	13.4
Measured value 6	13.4	15.0
			Measured value 7	15.0	14.6
Measured value 8	14.8	14.0
			Measurement value 9	14.5	14.1
Mean value of	14.7	14.2

As shown in table 17 above, it is clear that: the sugar degree of the good products cultivated in test field I was higher than that of the good products cultivated in test field II, and the sugar degree as a quality was improved (increased) by applying the nano bubble water.

From the results of test 1, it was confirmed that: since the shape of the fruit is improved by applying the nano bubble water, the quality evaluated according to the appearance as the quality of the pear is improved by the nano bubble water. In addition, it was confirmed that: since the sugar degree is increased by the application of the nano bubble water, the quality of the pear evaluated according to the content is improved by the nano bubble water. From the above, it can be understood that the present invention improves the quality of pears in terms of appearance, content, feeling, and the like.

< content of experiment 2 >

Test 2 was carried out on a field of cherry (variety: brocade) cultivated in east city of yamazaki prefecture, japan, by the following division.

Test zone a 1: in open air cultivation, a nano bubble water generated using well water as raw water is used to dilute a pesticide and the pesticide is sprayed by a high-speed sprayer.

Test zone a 2: in open air cultivation, the agricultural chemicals were diluted with water other than the nano bubble water (specifically, well water used as raw water of the nano bubble water in the test area a 1) and were sprayed by a high-speed sprayer.

Test areas a1 and a2 were adjacent to each other, and 25 cherry trees were grown in each test area. The number of pesticide application times in each test area was set to be the same time, and the total number of times was set to be 12 times based on the cherry pest control history. The amount of pesticide sprayed in each test zone was adjusted to be approximately the same in both test zones, and the high-speed sprayer having a tank capacity of 1000L was operated 1 time.

The nanobubble water used in test area a1 was generated by a conventional nanobubble generating device (100V, 10L/min type, manufactured by KAKUICHI corporation) under the same conditions as the nanobubble water used in test area I of test 1. The gas species used to generate the nanobubble water was oxygen (industrial oxygen, concentration 99 vol%).

< evaluation of quality >

(2-1) number of excellent products

In test 2, since there was no good-response (good quality) from among the harvested cherries, the harvested cherries were classified as good products or good products by removing the clear waste products. Therefore, in each test area, in the harvest number (the number of possible deliveries) of cherries, the ratio of the number to the harvest number is determined for each of the quality ranks and the good counterparts (good products). The ranking is determined based on the ranking described in table 18 below, not the ranking of cherries shown in table 2 above, specifically, based on the coloring area of fruits.

[ Table 18]

The evaluation results are shown below.

Harvest number of test zone a 1: 170000 there are

Number of excellent products: 153000 (90%)

The number of excellent products: 17000 pieces (10%)

Harvest number of test zone a 2: 160000

Number of excellent products: 120000 (75%)

The number of excellent products: 40000 pieces (25%)

As described above, it is known that: the test area a1 showed a higher excellent product rate than the test area a2, and the effect of improving the quality of the fruit by the nano bubble water was exhibited. In addition, the effect of improving the fruit quality was confirmed during cultivation, and the colored area in the stage immediately before harvest (specifically, 6 months and 13 days) became larger in test zone a1 as compared with test zone a 2.

Incidentally, the fruits of cherries harvested in each test area are shown in fig. 5, with the right side of the figure representing fruits harvested in test area a1 and the left side representing fruits harvested in test area a 2. From this figure, it can be seen that: even for the same excellent product, the coloring area of the fruit harvested in test zone a1 became larger than that of the fruit harvested in test zone a 2.

(2-2) measurement of sugar degree

In each test area, among the good cherry products obtained, ones having substantially the same coloring area and size were selected for each 10 samples, and the respective brix was measured by a brix meter. The measurement results and the average value of the measurement results of the respective test zones are shown in table 19 below.

[ Table 19]

Watch 19

	Sugar degree of excellent product of test area A1	Sugar degree of excellent product of test area A2
			Measured value 1	18.1	18.2
Measured value 2	18.6	18.0
			Measured value 3	18.6	18.7
Measured value 4	18.0	18.9
			Measured value 5	19.7	18.5
Measured value 6	19.6	17.7
			Measured value 7	18.7	17.9
Measured value 8	18.5	17.6
			Measurement value 9	20.5	18.0
Measurement value 10	18.8	18.5
			Mean value of	18.91	18.20

As shown in table 19 above, it is clear that: the brix of the cherries cultivated in test zone a1 was higher than that of the cherries cultivated in test zone a2, and the brix as a mass was increased (increased) by applying the nano bubble water.

From the results of test 2, it was confirmed that: since the coloring area is increased by applying the nano bubble water, the quality evaluated according to the appearance as the quality of the cherry is improved by the nano bubble water. In addition, it was confirmed that: since the sugar degree is increased by applying the nano bubble water, the quality of the cherry evaluated according to the contained components is improved by the nano bubble water. From the above, it can be understood that the quality of the cherry with respect to appearance, content, feeling, and the like can be comprehensively improved by the present invention.

< content of experiment 3 >

Test 3 was carried out on a field of grapes (variety: sun rose (Shine Muscat)) cultivated in leek city, sorb county, japan in the following division.

Test zone B1: in open air cultivation, a pesticide is diluted with nano bubble water generated using agricultural water as raw water, and the pesticide is sprayed by a high-speed sprayer.

Test zone B2: in open air cultivation, the agricultural chemicals were diluted with water other than the nano bubble water (specifically, agricultural water used as raw water of the nano bubble water in the test area B1) and were sprayed by a high-speed sprayer.

Test zones B1 and B2 were adjacent to each other, 15 grapevines were grown in test zone B1, and 10 grapevines were grown in test zone B2. The number of pesticide application times in each test area was set to be the same time, and the total number of times was set to be 9 times based on the grape pest control history. The procedure for spreading the agricultural chemical in each test area and the conditions for generating the nano bubble water used in test area B1 were the same as in test 2.

< evaluation of quality >

(3-1) number of excellent products

In each test area, ears capable of being delivered are randomly extracted from harvested grapes, and the ratio of the number of corresponding grains to the total number of extracted fruit grains is determined for a person who corresponds in quality grade to excellence (excellent product), and a person who corresponds in quality grade to excellence (excellent product), among a predetermined number of fruit grains extracted from the extracted ears.

The excellent product, the good product, and the good product were distinguished by another classification shown in the following table 20, not by the classification of sun rose (Shine Muscat) shown in the above table 7, and specifically, were judged based on the sugar degree, the presence or absence of the defect and the scratch, and the weight of 1 granule. The sugar degree was 17 degrees, and it was determined whether or not the sugar degree satisfied the shipment standard.

[ Table 20]

The evaluation results are shown below.

Harvest number of test zone B1: 1500 pieces of

Number of excellent products: 1200 (80%)

The number of excellent products: 300 (20%)

Number of good products: 0 (0%)

Harvest number of test zone B2: 1000 are

Number of excellent products: 700 (70%)

The number of excellent products: 200 (20%)

Number of good products: 100 (10%)

As described above, it is known that: the test zone B1 showed a higher excellent product rate than the test zone B2, and exhibited the effect of improving the quality of the fruit by the nano bubble water. In each test area, any 5 ears were selected, and the total weight of 10 fruit pieces was measured from the top of each ear, and as a result, test area B1 was 90g, while test area B2 was 85 g.

(3-2) measurement of sugar degree

In each test area, from among the excellent grapes harvested, fruit pieces were randomly selected for each 10 samples, and the respective sugar degrees (sugar degrees at the time point before shipment) were measured by a nondestructive measuring instrument. The measurement results and the average value of the measurement results of the respective test zones are shown in table 21 below.

[ Table 21]

TABLE 21

	Sugar degree of excellent product of test area B1	Sugar degree of excellent product of test area B2
			Measured value 1	17.2	17.3
Measured value 2	16.2	17.3
			Measured value 3	17.6	11.0
Measured value 4	16.9	15.7
			Measured value 5	16.4	15.7
Measured value 6	16.4	15.2
			Measured value 7	19.0	15.7
Measured value 8	19.6	14.3
			Measurement value 9	16.8	16.0
Measurement value 10	16.9	14.4
			Mean value of	17.30	15.26

As shown in table 21 above, it is clear that: the sugar degree of the fruit pieces of grapes grown in test zone B1 was higher than that of grapes grown in test zone B2, and the sugar degree as a mass was increased (increased) by applying nano bubble water.

From the results of test 3, it was confirmed that: since the number of flawless and bruised fruit pieces is increased by applying nano bubble water, the quality evaluated according to appearance as the quality of grapes is improved by nano bubble water. In addition, it was confirmed that: since the sugar degree is increased by the application of the nano bubble water, the quality of grapes evaluated based on the content as the quality of grapes is improved by the nano bubble water. From the above, it can be understood that the present invention improves the quality of grapes in terms of appearance, content, feeling, and the like in a comprehensive manner.

< content of experiment 4 >

Test 4 was carried out on a field of peach (variety: Yigong Honey) cultivated in east-rooted City of Shanxi, Japan, by the following division.

Test zone C1: in open air cultivation, a nano bubble water generated using well water as raw water is used to dilute a pesticide and the pesticide is sprayed by a high-speed sprayer.

Test zone C2: in open air cultivation, the agricultural chemicals were diluted with water other than the nano bubble water (specifically, well water used as raw water of the nano bubble water in the test area C1) and were sprayed by a high-speed sprayer.

Test areas C1 and C2 were adjacent to each other, and 3 peach trees were planted in each test area. The number of pesticide application times in each test area was set to be the same time, and the total number of times was set to be 11 times based on the pest control history of peaches. The procedure for spreading the agricultural chemical in each test area and the conditions for generating the nano bubble water used in test area C1 were the same as in test 2.

< evaluation of quality >

(4-1) number of excellent products

In each test area, the ratio of the number of peaches to the number of peaches harvested was determined for the peaches corresponding to the excellent or superior quality class and the peaches other than the excellent or superior quality class (waste products). Whether or not the good product or the excellent product is compatible with each other is determined by another classification shown in the following table 22, instead of the classification of the peaches shown in the above tables 8 to 10. In addition, the waste products are victims of pests or have apparent defects in appearance.

[ Table 22]

TABLE 22

The evaluation results are shown below.

Harvest number of test zone C1: 550 pieces of

Number of excellent products: 510 (93%)

Number of waste products: 40 (7%)

Harvest number of test zone C2: 510 pieces of

Number of excellent products: 390 pieces (76%)

Number of waste products: 120 (24%)

As described above, it is known that: the test zone C1 showed a higher excellent product rate than the test zone C2, and exhibited the effect of improving the quality of the fruit by the nano bubble water. Further, the effect of improving the fruit quality was confirmed during the cultivation period, and in the test area C2, as shown in fig. 6, a disease (peach blossom) in which a brown portion appears on the leaf and a hole is opened was confirmed, whereas in the test area C1, the occurrence of the disease was suppressed, and as a result, the fruit was produced well.

(4-2) measurement of sugar degree

In each test area, among the excellent products of the harvested peaches, 6 samples were randomly selected and the respective sugar degrees were measured. The measurement results and the average value of the measurement results of the respective test zones are shown in table 23 below.

[ Table 23]

TABLE 23

	Sugar degree of excellent product of test C1	Sugar degree of excellent product of test C2
			Measured value 1	15.4	11.4
Measured value 2	14.4	10.8
			Measured value 3	14.1	12.0
Measured value 4	13.8	11.3
			Measured value 5	14.9	11.5
Measured value 6	13.3	11.4
			Mean value of	14.32	11.40

As shown in table 23 above, it is clear that: the sugar content of peaches grown in test section C1 was higher than the sugar content of peaches grown in test section C2, and the sugar content was increased (increased) as a mass by applying nano bubble water.

From the results of test 4, it was confirmed that: since the shape, color, presence or absence of diseases and insect pests, and the like of the fruit are improved by applying the nano bubble water, the quality evaluated from the appearance as the quality of the peaches is improved by the nano bubble water. In addition, it was confirmed that: since the sugar degree is increased by applying the nano bubble water, the quality of peaches evaluated by the contained components, which is the quality of peaches, is improved by the nano bubble water. From the above, it can be understood that the present invention improves the quality of peaches in terms of appearance, content, feeling, and the like.

< content of experiment 5 >

Test 5 was carried out on a field of a western pear (variety: La-front) cultivated in east-root city of Shanxi, Japan, by the following division.

Test zone D1: in open air cultivation, a nano bubble water generated using well water as raw water is used to dilute a pesticide and the pesticide is sprayed by a high-speed sprayer.

Test zone D2: in open air cultivation, the agricultural chemicals were diluted with water other than the nano bubble water (specifically, well water used as raw water of the nano bubble water in the test area D1) and were sprayed by a high-speed sprayer.

Test areas D1 and D2 were adjacent to each other, and 20 American pear trees were cultivated in each test area. The number of pesticide application times in each test area was set to be 16 times in total based on the pest control history of the western pear at the same time. The procedure for spreading the agricultural chemical in each test area and the conditions for generating the nano bubble water used in test area D1 were the same as in test 2.

< evaluation of quality >

(5-1) number of excellent products

In each test area, the harvested western pears were classified into grades of good ones (good ones), those having a smaller size than the good ones and a slight defect (processed ones), and those having other sizes (waste ones) by their quality grade, and the ratio of the number of the harvested pears to the number of the harvested pears was determined for each grade. It should be noted that the waste products are victims of pests or those with apparent defects in appearance.

The evaluation results are shown below.

Harvest number of test zone D1: 13000

Number of excellent products: 12300 (94%)

Number of processed products: 500 (4%)

Number of waste products: 200 (2%)

Harvest number of test zone D2: 10000 of

Number of excellent products: 10000 (84%)

Number of processed products: 1000 (8%)

Number of waste products: 1000 (8%)

As described above, it is known that: the test section D1 showed a higher excellent product rate than the test section D2, and exhibited the effect of improving the quality of the fruit by the nano bubble water. That is, as shown in fig. 7, insect pests were observed in the fruits in test section D2, whereas insect pests were controlled in test section D1, and as a result, the number of fruits corresponding to excellent products was increased as described above. In each test section, a western pear (corresponding to a good product or a processed product) was randomly selected in 10 units, and the weight of each test section was measured to obtain an average value, and as a result, the test section D1 was 296.3g, while the test section D2 was 282.2 g.

(5-2) measurement of sugar degree

In each test area, from the excellent products of the harvested western pears, the respective sugar degree was determined by randomly selecting 10 samples. The measurement of the sugar degree is performed at a time point (10 months and 30 days) after the storage period (usually about 2 weeks to 3 weeks) has elapsed since the harvest day (10 months and 14 days).

The measurement results and the average value of the measurement results of the respective test zones are shown in table 24 below.

[ Table 24]

Watch 24

	Sugar degree of excellent product of test area D1	Sugar degree of excellent product of test area D2
			Measured value 1	14.5	15.3
Measured value 2	15.3	13.4
			Measured value 3	15.0	14.0
Measured value 4	15.3	13.5
			Measured value 5	15.4	14.1
Measured value 6	15.3	13.7
			Measured value 7	15.4	12.8
Measured value 8	14.1	15.4
			Measurement value 9	15.1	14.1
Measurement value 10	15.5	13.8
			Mean value of	15.09	14.01

As shown in table 24 above, it is clear that: the brix of the western pear grown in test section D1 was higher than that of the western pear grown in test section D2, and the brix as a mass was increased (increased) by applying nano bubble water.

From the results of test 5, it was confirmed that: since the presence or absence of defects, plant diseases and insect pests, and the like are improved by applying the nano bubble water, the quality evaluated from the appearance as the quality of the western pear is improved by the nano bubble water. In addition, it was confirmed that: since the sugar degree is increased by applying the nano bubble water, the quality of the western pear evaluated according to the content is improved by the nano bubble water. From the above, it can be understood that the present invention improves the overall quality of the western pear in terms of appearance, content, feeling, and the like.

< content of experiment 6 >

Test 6 was carried out on a field of apples (variety: Fuji) cultivated in Changyuan of Changyu prefecture, Japan, by the following division.

Test zone E1: in open air cultivation, a pesticide is diluted with nano bubble water generated using tap water as raw water, and the pesticide is sprayed by a high-speed sprayer.

Test zone E2: in open air cultivation, the agricultural chemicals were diluted with water other than the nano bubble water (specifically, tap water used as raw water of the nano bubble water in test section E1) and were sprayed by a high-speed sprayer.

Test areas E1 and E2 were adjacent to each other, 35 apple trees were grown in test area E1, and 140 apple trees were grown in test area E2. The number of pesticide application times in each test area was set to be the same time, and the total number was set to be 10 times based on the apple pest control history. The procedure for spreading the agricultural chemical in each test area and the conditions for generating the nano bubble water used in test area E1 were the same as in test 2.

< evaluation of quality >

(6-1) number of excellent products

In each test area, in the harvest number (the number of available apples), the ratio of the number to the harvest number was determined for each of the quality class and the good counterpart (good product), and the good counterpart (good product). The grade is determined according to the division shown in table 11, specifically, according to the division shown in table 25, and is mainly determined based on the shape and color of the fruit.

[ Table 25]

The evaluation results are shown below.

Harvest number of test zone E1: 42000 are provided

Number of excellent products: 18900 (45%)

The number of excellent products: 21000 (50%)

Number of good products: 2100 pieces (5%)

Harvest number of test zone E2: 160000

Number of excellent products: 56000 (35%)

The number of excellent products: 88000 (55%)

Number of good products: 16000 pieces (10%)

As described above, it is known that: the test zone E1 showed a higher excellent product rate than the test zone E2, and the effect of improving the quality of the fruit by the nano bubble water was exhibited.

(6-2) measurement of sugar degree

In each test area, from the excellent products of the harvested apples, 12 samples were randomly selected and each sugar degree was measured by a sugar meter. The measurement results and the average value of the measurement results of the respective test zones are shown in table 26 below.

[ Table 26]

Watch 26

	Sugar degree of excellent product of test area E1	Sugar degree of excellent product of test area E2
			Measured value 1	16.7	17.6
Measured value 2	17.2	16.2
			Measured value 3	16.1	15.5
Measured value 4	18.6	16.6
			Measured value 5	16.1	17.2
Measured value 6	18.6	15.9
			Measured value 7	16.1	19.1
Measured value 8	17.8	16.4
			Measurement value 9	16.3	16.8
Measurement value 10	18.4	16.7
			Measured value 11	17.9	15.6
Measured value 12	17.9	16.0
			Mean value of	17.31	16.63

As shown in table 26 above, it is clear that: the brix of the apples grown in test zone E1 was higher than that of the apples grown in test zone E2, and the brix as a mass was increased (increased) by applying the nano bubble water.

From the results of test 6, it was confirmed that: since the shape and color of the fruit are improved by applying the nano bubble water, the quality evaluated according to the appearance as the quality of the apple is improved by the nano bubble water. In addition, it was confirmed that: since the sugar degree is increased by applying the nano bubble water, the quality of the apple evaluated based on the content as the quality of the apple is improved by the nano bubble water. From the above, it can be understood that the present invention improves the quality of apples in terms of appearance, content, feeling, and the like.

Description of the reference numerals

10 nanometer bubble generating device

30 liquid ejector

40 gas mixing machine

41 container

42 gas mixing machine main body

50 nanometer bubble generating nozzle