Method of increasing phyto-chemical content in vegetable

Abstract

To provide a method of increasing a phyto-chemical content in a vegetable.SOLUTION: Provided is a method of increasing a phyto-chemical content in a vegetable by applying a composition having acetic acid and / or salt thereof as an active ingredient to the vegetable.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for increasing the phytochemical content in vegetables, using acetic acid and / or its salts as active ingredients.

Background Art

[0002] Although vegetables contain various nutrients, the amounts of protein, lipid, and carbohydrate are small, and they are not highly expected as sources of these nutrients. Most of them are expected as sources of nutrients such as vitamins, minerals, and dietary fiber, which "regulate the body's condition" in nutrition. In addition to these nutritional components, it is widely known that they also serve as sources of phytochemicals consisting of polyphenols, carotenoids, and sulfur compounds, which are considered to be functional components that "have a beneficial effect on health" and are closely related to our health. Phytochemical is a chemical substance contained in plants and is a component produced by plants to protect themselves from ultraviolet rays, pests, pathogenic bacteria, etc. When phytochemicals enter the human body, they exhibit antioxidant effects and the effect of suppressing cell damage, and are thus also called the "seventh nutrient" because they have a beneficial effect on health. To ingest an appropriate amount of this phytochemical in a well-balanced manner, many cooking methods for vegetables such as smoothies and vegetable broths have been proposed. In addition, new vegetable varieties with a higher concentration of phytochemicals than conventional ones, such as high-concentration lycopene tomatoes and high-concentration sulforaphane broccoli sprouts, have begun to be proposed through variety improvement. However, these varieties are not common and are not available in an environment where anyone can easily use them. As a method for improving the components of plants, for example, a method for improving the sugar content of agricultural plants after harvesting (Patent Document 1) is known, but a method for improving the phytochemicals contained in individual vegetables compared to the prior art has not yet been reported.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a method for increasing the phytochemical content in vegetables.

Means for Solving the Problems

[0005] As a result of intensive studies on the effects caused by applying acetic acid and / or its salts to vegetables, the present inventors have found that the phytochemical content in the vegetables is increased, and have thus completed the present invention.

[0006] The present invention mainly comprises the following details. 1. A method for increasing the phytochemical content in vegetables by applying a composition containing acetic acid and / or its salts as an active ingredient to the vegetables. by applying to vegetables, the method for increasing the phytochemical content in the vegetables. 2. An agent for improving the phytochemical content in vegetables, containing acetic acid and / or its salts as an active ingredient.

Effects of the Invention

[0007] According to the present invention, the phytochemical content in vegetables can be increased by a simple operation of applying a composition containing acetic acid and / or its salts as an active ingredient to the vegetables. According to the present invention, it is useful because vegetables with an increased phytochemical content can be easily harvested in a home garden or the like.

Modes for Carrying Out the Invention

[0008] Hereinafter, the present invention will be described in detail. <Regarding the vegetables in the present invention> ​The vegetables in the present invention mean edible herbaceous plants, and fruits such as strawberries, watermelons, and melons that are regarded as fruits in the distribution and consumption fields are also included in the vegetables in the present invention. The vegetables in the present invention include stem vegetables such as asparagus and leeks, leaf vegetables such as cabbages and spinach, fruit vegetables such as tomatoes and cucumbers, and germinated vegetables such as sprouted turnips, broccoli sprouts, and mung beans. Among them, vegetables that form edible parts above the ground are preferred, and tomatoes, bell peppers, spinach, eggplants, leeks, edamame, and broccoli sprouts are more preferred.

[0009] <Regarding the phytochemicals in the present invention> The phytochemicals in the present invention mean polyphenols, carotenoids, and sulfur compounds known as phytochemicals. Polyphenols are a general term for substances produced when plants perform photosynthesis, and are known to function effectively as antioxidants when entering the human body. Specifically, for example, isoflavones and catechins contained in legumes, anthocyanins contained in purple cabbages and red perillas, chlorogenic acid contained in eggplants, broccoli sprouts, lettuce, tomatoes, Chinese cabbages, and cabbages, and sesamin contained in sesame seeds, etc. can be mentioned. Carotenoids are known as pigment components and have a strong antioxidant effect, and are known to function in preventing cancer and lifestyle-related diseases, having a beauty effect, and maintaining eye health. Specifically, for example, α-carotene contained in pumpkins, β-carotene contained in bell peppers, spinach, and watermelons, lycopene contained in tomatoes and watermelons, and lutein contained in spinach and komatsuna, etc. can be mentioned. Sulfur compounds not only exhibit an antioxidant effect but also have a strong bactericidal power and are known to improve blood circulation. Specifically, for example, allyl isothiocyanate contained in cabbages and broccoli sprouts, allyl sulfide contained in leeks and Chinese chives, sulforaphane contained in broccoli sprouts, and alliin contained in leeks and Chinese chives, etc. can be mentioned.

[0010] <Regarding acetic acid and / or its salts> The active ingredient in the present invention is acetic acid and / or its salts. Acetic acid is a carboxylic acid represented by the molecular formula C 2 H 4 O 2 It is a weak acid contained in vinegar, a compound with a strong sour taste and pungent odor. The acetic acid that can be used in the present invention includes, in addition to pure acetic acid, fermented vinegar and synthetic vinegar which are vinegar. These are commercially available, and for example, cereal vinegar, extra strong vinegar, high-concentration fermented vinegar, powdered vinegar (a mixture of acetic acid and dextrin, etc.) can be used. When using fermented vinegar, cereal vinegar made from refined raw materials is preferable to cereal vinegar such as black vinegar made from unrefined raw materials in that it contains less protein and minerals remaining after the evaporation of acetic acid and does not promote the growth of pathogenic bacteria that damage vegetables. Examples of salts of acetic acid include sodium salt, potassium salt, calcium salt, magnesium salt, ammonium salt, ethanolamine salt, triethanolamine salt, etc. When using acetate as the active ingredient in the present invention, sodium salt, triethanolamine salt, ammonium salt, and potassium salt are preferable. These salts may be added to the composition of the present invention or the phyto-chemical content improver as a single substance, or acetic acid and the corresponding neutralizing agent may be added separately to form a salt during formulation preparation. For example, acetic acid and sodium hydroxide as a neutralizing agent can be added separately and used as a sodium salt. As the neutralizing agent, sodium hydroxide, potassium hydroxide, etc. are suitable. As the active ingredient in the present invention, those containing the above-mentioned acetic acid and / or its salts may be used alone or in combination of two or more.

[0011] When applying the composition or the phytochemical content improver of the present invention to plants, acetic acid and / or its salts, which are the active ingredients, can be used such that the content is preferably 0.002% by weight or more, more preferably 0.01% by weight or more, and even more preferably 0.08% by weight or more of the entire composition or phytochemical content improver. Also, if too much acetic acid and / or its salts are used, some users may be concerned about the acetic acid odor, so the content is preferably 10% by weight or less, more preferably 4% by weight or less, and even more preferably 1% by weight or less. The composition or the phytochemical content improver of the present invention can be applied directly to vegetables as it is, but it can also be diluted with water when using a formulation containing a predetermined active ingredient and then applied to vegetables. When diluting and using, it is preferable to appropriately adjust the dilution ratio according to the concentration of acetic acid and / or its salts, which are the active ingredients, in the entire composition or phytochemical content improver. Even in the formulation diluted with water, when applying to plants, the content of acetic acid and / or its salts, which are the active ingredients, is preferably adjusted to be 0.002% by weight or more, more preferably 0.01% by weight or more, and even more preferably 0.08% by weight or more, and also preferably 10% by weight or less, more preferably 4% by weight or less, and even more preferably 1% by weight or less for use.

[0012] The composition or the phytochemical content improver of the present invention can be used as various formulations. Examples of the formulations include oil formulations, emulsion formulations, wettable powder formulations, flowable formulations (aqueous suspension formulations, aqueous emulsion formulations, etc.), microcapsule formulations, powder formulations, granule formulations, tablet formulations, liquid formulations, spray formulations, aerosol formulations, etc. Among them, spray formulations such as spray formulations and aerosol formulations, and spreading agents such as liquid formulations filled in containers with a watering can head are suitable as formulation types that can maximize the performance of the composition or the phytochemical content improver of the present invention. To make a spray formulation or an aerosol formulation, an aerosol can or a medicine bottle equipped with a spray device that supplies a predetermined spray pattern and spray particles can be used. In the composition or the phytochemical content improver of the present invention, it is preferable to formulate and apply the active ingredient acetic acid and / or its salt so as to act on the above-ground part of the vegetable, particularly on the stems and leaves. As one production example of the above preparation, a solution (solution A) is prepared by dissolving acetic acid and / or its salt, which is the active ingredient, in a solvent using a surfactant as necessary, and this solution A is mixed with an appropriate amount of water and stirred to obtain a preparation, thereby obtaining the composition or the phytochemical content improver in the present invention that does not need to be diluted during use. As the water, tap water, ion-exchanged water, distilled water, filtered water, sterilized water, groundwater, etc. can be used.

[0013] Examples of the liquid carriers used in the preparation include alcohols (such as methanol, ethanol, isopropyl alcohol, butanol, hexanol, benzyl alcohol, ethylene glycol, etc.), ethers (such as diethyl ether, ethylene glycol dimethyl ether, diethylene glycol monomethyl ether, diethylene glycol monoethyl ether, propylene glycol monomethyl ether, tetrahydrofuran, dioxane, etc.), esters (such as ethyl acetate, butyl acetate, isopropyl myristate, ethyl lactate, etc.), ketones (such as acetone, methyl ethyl ketone, methyl isobutyl ketone, cyclohexanone, etc.), aromatic or aliphatic hydrocarbons (such as xylene, toluene, alkylnaphthalene, phenylxylylethane, kerosene, light oil, hexane, cyclohexane, etc.), halogenated hydrocarbons (such as chlorobenzene, dichloromethane, dichloroethane, trichloroethane, etc.), nitriles (such as acetonitrile, isobutyronitrile, etc.), sulfoxides (such as dimethyl sulfoxide, etc.), heterocyclic solvents (such as sulfolane, γ-butyrolactone, N-methyl-2-pyrrolidone, N-ethyl-2-pyrrolidone, N-octyl-2-pyrrolidone, 1,3-dimethyl-2-imidazolidinone), acid amides (such as N,N-dimethylformamide, N,N-dimethylacetamide, etc.), alkylidene carbonates (such as propylene carbonate, etc.), vegetable oils (such as soybean oil, cottonseed oil, etc.), essential oils (such as orange oil, hyssop oil, peppermint oil, lemon oil, etc.), and water.

[0014] Examples of surfactants used in the preparation include nonionic surfactants, anionic surfactants, cationic surfactants, and amphoteric surfactants. Examples of nonionic surfactants include polyoxyalkylene allyl phenyl ether, polyoxyethylene alkyl ether, polyoxyethylene alkyl phenyl ether, polyoxyethylene allyl phenyl ether, polyoxyethylene styryl phenyl ether, polyoxyethylene alkyl phenyl ether formaldehyde condensate, polyoxyethylene-polyoxypropylene block polymer, polyoxyethylene-polyoxypropylene block polymer alkyl phenyl ether, sorbitan fatty acid ester (e.g., sorbitan monooleate, sorbitan laurate), polyoxyethylene fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene hydrogenated castor oil, polyoxyethylene castor oil, propylene glycol fatty acid ester, polyethylene glycol fatty acid ester, polyoxyalkylene alkyl ether, polyoxyalkylene alkyl phenyl ether, polyoxyethylene resin acid ester, sucrose fatty acid ester, modified silicone oil, and the like.Examples of anionic surfactants include sodium, calcium or ammonium salts of alkyl sulfates, polyoxyethylene alkyl ether sulfates, polyoxyethylene alkyl phenyl ether sulfates, polyoxyethylene benzyl (or styryl) phenyl ether sulfates or polyoxyethylene-polyoxypropylene block polymer sulfates; alkyl sulfonates, dialkyl sulfosuccinates, alkyl benzene sulfonic acids (e.g., calcium dodecylbenzene sulfonate, etc.), mono- or di-alkylnaphthalene sulfonic acids, naphthalene sulfonic acid formaldehyde condensates, lignin sulfonic acids, polyoxyethylene alkyl phenyl ether sulfonic acids or polyoxyethylene alkyl ether sulfosuccinates of sodium, calcium, ammonium or alkanolamine salts; sodium or calcium salts of polyoxyethylene alkyl ether phosphates, polyoxyethylene, mono- or di-alkyl phenyl ether phosphates, polyoxyethylene benzyl (or styryl) phenyl ether phosphates, polyoxyethylene-polyoxypropylene block polymer phosphates, etc. Examples of cationic surfactants include, for example, quaternary ammonium salts, alkylamine salts, alkylpyridinium salts, alkyl oxides, etc. Examples of amphoteric surfactants include, for example, alkyl betaines, amine oxides, lecithins, etc. Incidentally, the surfactant can also be used as a spreading agent. Examples of the spreading agent used in formulation include glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyethylene glycol fatty acid ester, lecithin, polyoxyethylene alkyl ether, polyoxyethylene alkyl phenyl ether, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, modified silicone oil, etc. Among them, polyoxyethylene sorbitan fatty acid ester, modified silicone oil, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene alkyl phenyl ether, and polyoxyethylene alkyl ether are preferred. Examples of the propellant used when making an aerosol include butane gas, chlorofluorocarbon gas, alternative chlorofluorocarbons (HFO, HFC, etc.), liquefied petroleum gas (LPG), dimethyl ether, carbon dioxide gas, and nitrogen gas.

[0015] In the composition or the phytochemical content improver of the present invention, an antifoaming agent, a preservative, an antioxidant, a thickener, etc. can be added as necessary during formulation preparation. Examples of the antifoaming agent include silicone-based antifoaming agents, fluorine-based antifoaming agents, etc. Examples of the preservative include organic nitrogen sulfur-based compounds, organic bromine-based compounds, isothiazoline-based compounds, benzyl alcohol mono(poly)hemiformal, 1,2-benzisothiazolin-3-one, 5-chloro-2-methyl-4-isothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 2-bromo-2-nitropropane-1,3-diol, potassium sorbate, sodium dehydroacetate, etc. Examples of antioxidants include, for example, tetrakis[methylene-3-(3,5-di-t-butyl-4-hydroxyphenyl)propionate]methane, butylated hydroxytoluene (BHT), butylhydroxyanisole (BHA), propyl gallate, and vitamin E, mixed tocopherols, α-tocopherol, ethoxyquin, and ascorbic acid. Examples of thickeners include, for example, polyvinylpyrrolidone, xanthan gum, polyvinyl alcohol, guar gum, carboxyvinyl polymer, and the like.

[0016] <Specific examples of increased phytochemical content> The composition or phytochemical content improver in the present invention exerts the effect of increasing the phytochemical content contained in vegetables, particularly in the edible parts of vegetables, by applying it to vegetables, particularly the above-ground parts of vegetables, i.e., the foliage parts. Specific examples of the combination of the phytochemical whose content increases by applying the composition or phytochemical content improver of the present invention and the vegetable are shown below. When applied to tomatoes, the contents of polyphenols such as rutin, quercetin, and prunin, and carotenoids such as lycopene and β-carotene increase. When applied to bell peppers, the contents of polyphenols such as citrullin and carotenoids such as β-carotene increase. When applied to spinach, the contents of polyphenols such as spinacetin and patuletin, and carotenoids such as lutein and β-carotene increase. When applied to eggplants, the content of polyphenols such as nasunin and chlorogenic acid increases. When applied to green onions, the contents of polyphenols such as kaempferol, carotenoids such as lutein and β-carotene, and sulfur compounds such as alliin increase. When applied to edamame, the contents of polyphenols such as isoflavone and β-carotene increase. When applied to broccoli sprouts, the contents of polyphenols such as anthocyanins, carotenoids such as β-carotene, and sulfur compounds such as sulforaphane and allyl isothiocyanate increase.

[0017] <Regarding application> The application time of the composition or the phytochemical content improver in the present invention may be appropriately selected according to the growth status of the vegetables. The application frequency is preferably once every 1 to 10 days, more preferably once every 1 to 7 days, and even more preferably once every 1 to 4 days. The application means is not particularly limited. The composition or the phytochemical content improver in the present invention is to apply acetic acid and / or its salt, which is the active ingredient, to vegetables regardless of the application frequency. Among them, it is preferably applied to the stems and leaves, which are the above-ground parts of the vegetables. As for the treatment amount, based on acetic acid or its salt, which is the active ingredient, for plants with a height of less than 60 cm above the ground, the cumulative treatment amount per vegetable plant may be applied in the range of 0.0001 g / week or more and 10 g / week or less, preferably in the range of 0.0005 g / week or more and 7 g / week or less, and even more preferably in the range of 0.001 g / week or more and 5 g / week or less. For plants with a height of 60 cm or more above the ground, based on acetic acid or its salt, the cumulative treatment amount per vegetable plant may be applied in the range of 0.001 g / week or more and 50 g / week or less, preferably in the range of 0.005 g / week or more and 30 g / week or less, and even more preferably in the range of 0.01 g / week or more and 10 g / week or less. In addition, for sprouting vegetables that are sown and cultivated densely, the composition or the phytochemical content improver in the present invention is applied to the entire dense state. Therefore, it is preferable to adjust the treatment amount based on the weight of the sprouting vegetables to be cultivated rather than the treatment amount per plant. For example, in the case of broccoli sprouts, application is carried out when the weight per plant grown from one seed is about 0.1 g or less, followed by harvesting. In this case, it is preferably applied in the range of usually 0.00004 g / day or more and 0.05 g / day or less, preferably 0.00008 g / day or more and 0.025 g / day or less, more preferably 0.0002 g / day or more and 0.01 g / day or less per 1 g of sprouting vegetables.

[0018] The composition or the phyto - chemical content improver in the present invention may, depending on the purpose, be used in combination with, for example, fungicides, antimildew agents, insect and acaridicides, repellents, fragrances, essential oils, etc. For example, fungicides such as biteranol, bromoconazole, cyproconazole, difenoconazole, hexaconazole, imazalil, microbutanil, simconazole, tetraconazole, thiabendazole, penthiopyrad, mancozeb, etc.; antimildew agents such as benzethonium chloride, benzalkonium chloride, chlorhexidine hydrochloride, chlorhexidine gluconate, hinokitiol, phenoxyethanol, isopropylmethylphenol, etc.; pyrethroid compounds such as pyrethrum extract, natural pyrethrin, prallethrin, imiprothrin, phthalothrin, allethrin, bifenthrin, resmethrin, phenothrin, cyphenothrin, permethrin, cypermethrin, etofenprox, cyfluthrin, deltamethrin, bifenthrin, fenvalerate, fenpropathrin, empenthrin, silafluofen, transfluthrin, metofluthrin, profuthrin, etc., carbamate compounds such as carbaryl, propoxur, methomyl, thiodicarb, etc., oxadiazole compounds such as methoxadiazone, etc., phenylpyrazole compounds such as fipronil, etc., sulfonamide compounds such as amidoflumet, etc., neonicotinoid compounds such as dinotefuran, imidacloprid, etc., pyrrole compounds such as chlorfenapyr, etc., and insect and acaridicides such as fenitrothion, diazinon, malathion, pyridaphenthion, prothiofos, hokim, chlorpyrifos, dichlorvos, etc.; one or more of repellents such as diethyltoluamide, di - n - butyl succinate, hydroxyanisole, rotenone, ethyl - butylacetylaminopropionate, icaridin (picaridin), ethyl 3 - (N - n - butyl - N - acetyl) aminopropionate (IR3535), etc. As the fragrance and essential oil, one or more combinations appropriately selected from the group consisting of natural fragrances, synthetic fragrances, natural extracts, etc. can be used according to the use.

Example

[0019] The present invention will be described in more detail by way of examples below, but the present invention is not limited thereto. In the examples, unless otherwise specified, "parts" means parts by weight.

[0020] <Analytical apparatus and conditions> 1. High-performance liquid chromatography analysis Apparatus: High-performance liquid chromatography: SIL-20A (manufactured by Shimadzu Corporation) Column: Inertsil ODS-2 (4.6 mm × 150 mm) Oven temperature: 35°C Detection wavelength: 520 nm Flow rate: 0.8 mL / min Mobile phase: (A) 1.5% phosphoric acid aqueous solution, (B) phosphoric acid (1.5% by weight) + acetic acid (20% by weight) + acetonitrile (25% by weight) + water (prepared so that the total is 100% by weight) Gradient conditions: Gradient shift from (A):(B) = 80:20 to (A):(B) = 15:85 over 20 minutes, and then maintain (A):(B) = 15:85 for 10 minutes. Sample injection volume: 20 μL 2. Gas chromatography-mass spectrometry Apparatus: Gas chromatography-mass spectrometer: GC-2010 Plus (manufactured by Shimadzu Corporation) Column: InertCap Pure-WAX 0.25 mm I.D. × 30 m df = 0.25 μm Column temperature: 40°C (for 5 minutes from the start of analysis) → temperature increase at 4°C / min → 250°C (maintain for 5 minutes after reaching 250°C) Detection: MS Scan (m / z: 40 - 350) Carrier gas: Helium, 120 kPa Injection: Splitless for 0.5 minutes, 250°C Sample injection volume: 1.0 μL

[0021] <Confirmation test for phytochemical increase 1> (1) Test specimens Example 1 Using 0.1 part by weight of acetic acid, 0.08 part by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and ion-exchanged water, the total amount was made 100 parts by weight to prepare the test specimen of Example 1. Comparative Example 1 Using 0.08 part by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, the total amount was made 100 parts by weight to prepare the test specimen of Comparative Example 1.

[0022] (2) Method for confirming increase in phytochemical components Broccoli sprouts were used as the test plants. About 500 seeds (about 1.6 g) of broccoli sprout seeds (broccoli glucaraphen variety) were sown in a plastic tray (bottom surface 20 cm × 15 cm, height 2.5 cm) and grown by hydroponics indoors (16L8D under fluorescent lamp illumination, room temperature 20 ± 2°C). Two, three, and four days after sowing, the test specimens of Example 1 or Comparative Example 1 were sprayed about 10 mL each time, once a day, for a total of 3 times using a hand spray. Two days after the last specimen treatment, the contents of anthocyanin, sulforaphane, and allyl isothiocyanate contained in the entire test plants were measured by the method shown below.

[0023] (3) Method for measuring anthocyanin content 0.3 g of the entire test plant frozen with liquid nitrogen was mixed and ground with 5 mL of a 50% acetic acid aqueous solution in a mortar, transferred to a glass bottle, and allowed to stand in a refrigerator (2°C) for 24 hours. After standing, the supernatant of the glass bottle contents was filtered through a filter (0.45 μm). After filtration, the anthocyanin contents in 0.1 g of the test plants treated with the test specimens of Example 1 or Comparative Example 1 were compared by the above high-performance liquid chromatography analysis. As a comparison method, when the anthocyanin peak area in 0.1 g of the test plants treated with the test specimen of Comparative Example 1 was set to 1, the relative ratio of the anthocyanin peak area in 0.1 g of the test plants treated with the test specimen of Example 1 was calculated. The confirmation test was conducted twice, and the average value was taken as the "degree of increase" in anthocyanin content. The "degree of increase" was 1.9. That is, it was confirmed that the anthocyanin content in 0.1 g of the test plant treated with the test sample of Example 1 was "1.9 times" higher than the anthocyanin content in 0.1 g of the test plant treated with the test sample of Comparative Example 1. As the anthocyanin in this confirmation test, analysis was performed using "cyanidin-3-glucoside chloride (Tokachi Phytochemical Co., Ltd.)", which is known to be used as a standard substance for anthocyanins of the Brassicaceae family, as the standard substance.

[0024] (4) Method for measuring the contents of sulforaphane and allyl isothiocyanate 0.5 g of the whole test plant frozen with liquid nitrogen and 2.0 mL of acetone were mixed and ground in a mortar. The above mixture was transferred to a microtube, centrifuged for 5 minutes (5 °C, 2000 revolutions / minute), the supernatant in the microtube was filtered through a filter (0.45 μm), placed in a vial (manufactured by GL Sciences, MT Extract Cup with Vial), and the contents of sulforaphane and allyl isothiocyanate in 0.1 g of the test plant treated with the test sample of Example 1 or Comparative Example 1 were compared by the above gas chromatography-mass spectrometry. As a comparison method, when the peak areas of sulforaphane and allyl isothiocyanate in 0.1 g of the test plant treated with the test sample of Comparative Example 1 were taken as 1, the relative ratios of the peak areas of sulforaphane and allyl isothiocyanate in 0.1 g of the test plant treated with the test sample of Example 1 were calculated. The confirmation test was conducted twice, and the average value was taken as the "degree of increase" in the contents of sulforaphane and allyl isothiocyanate respectively. The "degree of increase" was 1.2 for sulforaphane and 1.1 for allyl isothiocyanate. That is, the sulforaphane content in 0.1 g of the test plant treated with the test specimen of Example 1 was "1.2 times" more than the sulforaphane content in 0.1 g of the test plant treated with the test specimen of Comparative Example 1. Also, the allyl isothiocyanate content in 0.1 g of the test plant treated with the test specimen of Example 1 was "1.1 times" more than the allyl isothiocyanate content in 0.1 g of the test plant treated with the test specimen of Comparative Example 1. Each was confirmed.

[0025] <Phytochemical Increase Confirmation Test 2> (1) Test Specimen Example 1, Comparative Example 1 The test specimens of Example 1 and Comparative Example 1 of the above "Phytochemical Increase Confirmation Test 1" were used. Example 2 Using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and ion-exchanged water, with the total amount being 100 parts by weight, the test specimen of Example 2 was prepared.

[0026] (2) Method for Confirming Increase in Phytochemical Components Tomato, pepper, green onion, and spinach were used as test plants. (a) Test Plant: Tomato One seedling (about 15 cm above the ground) of tomato (Home Momotaro) was planted at two locations 30 cm apart in a planter (width 50 cm × depth 30 cm: 25 L) (total 2 plants) and grown in a glasshouse (25°C ± 3°C) (from May 8 to July 5, 2024). Two planters were set up for each test specimen (Example 1, 2, Comparative Example 1). Every 2 - 3 days, a hand spray was used to spray about 30 - 50 mL per plant for a total of 25 times with the test specimen. The measurement of lycopene content was carried out using the collected tomato fruits by a simple and rapid quantification method published by the National Agriculture and Food Research Organization (Reference: https: / / www.naro.go.jp / project / results / laboratory / vegetea / 2010 / vegetea10-11.html). Specifically, crushed tomatoes (3 g) were ground using a mortar while adding an extraction solvent (diethyl ether:methanol = 7:3 (v / v)), and after standing, the supernatant was collected. The same operation was repeated until the tomato pulp became white. The obtained lycopene extract was diluted to 100 mL using the above extraction solvent, filtered (GL chromatodisk 13p, pore size: 0.45 μm), and after correcting with the above extraction solvent using an absorptiometer (manufactured by Shimadzu Corporation, spectrophotometer UVmini-1240), the absorbance (505 nm) was measured at room temperature. The lycopene content (mg / 100 g) was calculated from the absorbance shown below and the calculation formula using a known absorption coefficient. The "sample weight" in the following calculation formula is 3 g. [Calculation formula] Lycopene content = 20 × (absorbance at 505 nm) ÷ (0.315 × sample weight) The lycopene content (mg) in 100 g of tomato fruits treated with the test specimens of Example 1, 2, or Comparative Example 1 calculated from the above calculation formula was compared. For the confirmation test, one tomato fruit was collected from each of two planters for each test specimen, and the lycopene content of each was measured. The average value of the lycopene content of the two fruits was taken as the content (mg). As a comparison method, the relative ratio of the lycopene content (mg) in 100 g of tomato fruits treated with the test specimen of Example 1 or Example 2 to the lycopene content (mg) in 100 g of tomato fruits treated with the test specimen of Comparative Example 1 was calculated and taken as the "increase degree". The "increase degree" was 1.20 for Example 1 and 1.54 for Example 2.

[0027] (b) Test plant: Bell pepper One seedling (above-ground part about 15 cm) of a green pepper (Kyoha) was planted at two locations 30 cm apart in planters (width 50 cm × depth 30 cm: 25 L) (total 2 plants), and grown in a glasshouse (25 ± 3 °C) (from May 16 to August 1, 2024). Two planters were set up for each test specimen (Examples 1, 2, Comparative Example 1). The test specimens were sprayed 34 times at about 30 - 50 mL per plant every 2 - 3 days using a hand sprayer. The measurement of β - carotene content was commissioned to an analytical institution (Vegetec Co., Ltd.). Specifically, about 10 fruits of green peppers obtained from 2 test plants in the same planter were mashed into 1 sample. After solvent extraction, high - performance liquid chromatography analysis was carried out, and the β - carotene content (mg) in 100 g of green pepper fruits treated with the test specimens of Example 1, 2 or Comparative Example 1 was compared. As a comparison method, the relative ratio of the β - carotene content (mg) in 100 g of green pepper fruits treated with the test specimens of Example 1 or Example 2 to the β - carotene content (mg) in 100 g of green pepper fruits treated with the test specimen of Comparative Example 1 was calculated, and regarded as the "increase degree" of β - carotene content. The "increase degree" was 1.18 for Example 1 and 1.19 for Example 2.

[0028] (c) Test plant: Welsh onion Three seedlings (above - ground part about 10 cm) of Welsh onion (light - yellow - colored Kujo) were planted at two locations 30 cm apart in planters (width 60 cm × depth 20 cm: 12 L) (total 6 plants), and grown in a glasshouse (25 ± 3 °C) (from March 13 to April 26, 2024). Two planters were set up for each test specimen (Examples 1, 2, Comparative Example 1). The test specimens were sprayed 19 times at about 30 - 50 mL per 3 plants every 2 - 3 days using a hand sprayer. The measurement of the alliin content was entrusted to an analytical institution (Vegetec Co., Ltd.). Specifically, six green onions excluding the roots collected from two planters of each test specimen were ground into one sample, and after solvent extraction, high-performance liquid chromatography analysis was performed to compare the alliin content (mg) in 100 g of green onions treated with the test specimens of Example 1, 2, or Comparative Example 1. For the confirmation test, two samples were measured for each test specimen (Example 1, 2, Comparative Example 1), and the average value of the two samples was taken as the alliin content (mg). As a comparison method, the relative ratio of the alliin content (mg) in 100 g of green onions treated with the test specimen of Example 1 or 2 to the alliin content (mg) in 100 g of green onions treated with the test specimen of Comparative Example 1 was calculated and taken as the "degree of increase". The "degree of increase" was 1.17 for Example 1 and 1.20 for Example 2.

[0029] (d) Test plant: Spinach Three seedlings (about 10 cm above the ground) of spinach (Bentenmaru) were planted at two locations 30 cm apart in a planter (width 60 cm × depth 20 cm: 12 L) (total 6 plants) and grown in a glasshouse (25 ± 3°C) (from March 13 to April 26, 2024). Two planters were set up for each test specimen (Example 1, 2, Comparative Example 1). Every two to three days, a hand spray was used to spray about 30 - 50 mL per three plants, for a total of 19 times. The measurement of the lutein content was entrusted to an analytical institution (Vegetec Co., Ltd.). Specifically, six spinach plants excluding the roots collected from the same planter were ground into one sample, and after solvent extraction, high-performance liquid chromatography analysis was performed to compare the lutein content (mg) in 100 g of spinach treated with the test specimens of Example 1, 2, or Comparative Example 1. For the confirmation test, two samples were measured for each test specimen (Example 1, 2, Comparative Example 1), and the average value was taken as the lutein content (mg). As a comparison method, the relative ratio of the lutein content (mg) in 100 g of spinach treated with the test specimen of Example 1 or Example 2 to the lutein content (mg) in 100 g of spinach treated with the test specimen of Comparative Example 1 was calculated and taken as the "increase degree". The "increase degree" was 1.13 for Example 1 and 1.21 for Example 2. In addition, it was separately confirmed by a test that the isoflavone in edamame increases by treating the foliage part with a composition containing acetic acid as an active ingredient.

[0030] As shown in the above "Phytochemical Increase Confirmation Tests 1 and 2", the phytochemical content in the vegetable can be increased by a simple operation of applying a composition containing acetic acid and / or its salt as an active ingredient to the vegetable. Specifically, it has been clarified that in broccoli sprouts, anthocyanin, sulforaphane, and allyl isothiocyanate, in tomatoes, lycopene, in bell peppers, β-carotene, in scallions, alliin, and in spinach, lutein can be increased respectively. According to the present invention, it is useful because vegetables with an increased phytochemical content can be easily harvested in a home garden or the like.

Claims

1. A composition containing acetic acid and / or a salt thereof as an active ingredient, By applying it to vegetables, A method for increasing the phytochemical content in said vegetables.

2. Contains acetic acid and / or its salt as an active ingredient. An agent that enhances phytochemical content in vegetables.