Method for manufacturing a fig ripening accelerator and a fig ripening accelerator manufactured thereby

Abstract

The present invention relates to a ripening promoter capable of promoting the growth of figs using natural products and a method for manufacturing the same. The present invention is a method for manufacturing a fig ripening promoter comprising: a) a step of mixing vegetable oil, an emulsifier, and distilled water; and b) a step of homogenizing the mixture.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a fig ripening promoter and a fig ripening promoter manufactured according to this method. Background Technology

[0002] Generally, plant growth regulators are intended to promote the growth of plants, special crops, flowers, or fruit trees, and various types of plant growth regulators are available on the market. These plant growth regulators are natural plant hormones produced within the plant or chemical substances with similar chemical structures and physiological functions.

[0003] There are various components that promote plant growth, such as auxins, which have functions of promoting plant maturation, rooting, fruit setting, and inhibiting abscission; gibberellins, which have functions of promoting growth such as promoting maturation, fruit setting, inducing male sterility parthenocarpy, promoting flower bud differentiation, breaking dormancy, and germination; and cytokinins, which have functions of promoting cell division, breaking dormancy, and inducing organ differentiation. As the demand for plant maturation promoters increases, various types of plant maturation promoters are being researched and developed to meet the needs of consumers.

[0004] Meanwhile, figs show a large price difference depending on the shipping time, so efforts are being made to ship them to the market early, along with various methods to promote coloring and ripening in the field. Among the methods currently used to promote coloring and ripening of figs, treatments such as 'ethephon' containing synthetic ethylene sold on the market are not suitable for eco-friendly cultivation, so there is a need for eco-friendly products to replace them. The problem to be solved

[0005] The problem that the present invention aims to solve is to provide a ripening promoter capable of promoting the ripening of figs using natural substances (vegetable oils) and a method for manufacturing the same. means of solving the problem

[0006] One aspect of the present invention is a method for producing a fig ripening promoter comprising the steps of a) mixing vegetable oil, an emulsifier, and distilled water, and b) homogenizing the mixture.

[0007] In the present invention, in step a), the mixture may comprise 0.1 to 5 parts by weight of an emulsifier and 10 to 30 parts by weight of distilled water per 100 parts by weight of vegetable oil.

[0008] In the present invention, the vegetable oil may be one or more selected from the group consisting of canola oil, perilla oil, soybean oil, and neem oil.

[0009] In the present invention, one or more types selected from the group consisting of the twin 20 and twin 80 may be used.

[0010] In the present invention, the emulsifier may be Tween 80.

[0011] In the present invention, in step b), homogenization can be performed at 10,000 to 30,000 rpm for 3 to 10 minutes.

[0012] Another aspect of the present invention is a fig ripening promoter produced by the above-described manufacturing method. Effects of the invention

[0013] The present invention can promote the ripening of figs by including vegetable oil.

[0014] In addition, the present invention can enhance the ripening effect of figs by using a specific emulsifier.

[0015] In addition, the present invention can enhance the ripening effect of figs by manufacturing a ripening promoter using a specific manufacturing method. Brief explanation of the drawing

[0016] Figure 1 is a diagram showing a fig suitable for the timing of treating the fig with a ripening promoter. Specific details for implementing the invention

[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by a skilled expert in the art to which this invention pertains. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

[0018] Additionally, in the present invention, where terms such as "about," "approximately," or similar expressions such as "at least" are used in relation to numerical values, it is intended that theoretical, experimental, statistical, or empirical error of ±10%, ±7%, ±5%, ±3%, ±2%, or ±1% is permitted based on said numerical value.

[0020] One aspect of the present invention is a method for producing a fig ripening promoter, comprising: a) mixing vegetable oil, an emulsifier, and distilled water; and b) homogenizing the mixture.

[0021] Step a) above is a step of mixing the substances required for mixing in the order of distilled water, vegetable oil, and emulsifier, and it is preferable to mix in the order described above.

[0022] In step a) above, the mixture may comprise 0.1 to 5 parts by weight of an emulsifier and 10 to 30 parts by weight of distilled water per 100 parts by weight of vegetable oil, and preferably may comprise 0.5 to 3 parts by weight of an emulsifier and 15 to 25 parts by weight of distilled water per 100 parts by weight of vegetable oil. Since dispersion is easy within this range and the effect of promoting fig ripening is excellent, this range is preferred.

[0023] In the present invention, the vegetable oil may be one or more selected from the group consisting of canola oil, perilla oil, soybean oil, and neem oil as a main ingredient for promoting the ripening of figs, and preferably perilla oil may be used.

[0024] The above emulsifier is intended to facilitate the dispersion of vegetable oil, and the emulsifier may be one or more selected from the group consisting of Tween 20, Tween 80, and krill oil, preferably Tween 80, and by using the above emulsifier, the effect of promoting fig ripening can be enhanced.

[0025] In the present invention, step b) is a step that ensures the mixture is mixed uniformly throughout.

[0026] The homogenization of step b) above can be performed at 10,000 to 30,000 rpm for 3 to 10 minutes, and preferably at 20,000 to 25,000 rpm for 5 to 8 minutes, and the above range is preferred because the mixture can be uniformly mixed under these conditions.

[0027] Another aspect of the present invention is a fig ripening promoter prepared by the above manufacturing method. The fig ripening promoter may be used diluted 10 to 150 times, preferably diluted 10 to 100 times, and may be used by spraying it onto figs.

[0028] Figure 1 is a diagram showing figs suitable for the timing of treating figs with a ripening promoter.

[0029] Referring to Fig. 1, the ripening promoter can be sprayed on the fig when the longitudinal diameter of the fig is 40 to 50 mm and the transverse diameter is 28 to 38 mm. It can be sprayed at least once on the tip of the fruit, i.e., the growth part, just before ripening begins with the skin color of the fig changing from dark green to light green, at the same size as above.

[0030] In addition, when a fig ripening promoter is used, the harvest time of figs is about 10 days after spraying the fig ripening promoter, and the final harvest time of the untreated group is about 18 to 22 days, so the harvest time can be shortened by about 40 to 60% depending on the use of the fig ripening promoter.

[0031] In addition, when a fig ripening promoter is used, the number of harvested figs per fruit branch on the same day is about 17 or more, preferably 20, and the untreated group is about 9, so the number of harvested figs can be improved by about 80% or more, preferably 100% or more, depending on the use of the fig ripening promoter (Experimental Example).

[0032] The fig ripening promoter of the present invention may comprise 0.1 to 5 parts by weight of an emulsifier and 10 to 30 parts by weight of distilled water per 100 parts by weight of vegetable oil, and preferably may comprise 0.5 to 3 parts by weight of an emulsifier and 15 to 25 parts by weight of distilled water per 100 parts by weight of vegetable oil. Since dispersion is easy within the above range and the effect of promoting fig ripening is excellent, the above range is preferred.

[0033] In the present invention, the vegetable oil may be one or more selected from the group consisting of canola oil, perilla oil, soybean oil, and neem oil, and preferably perilla oil may be used.

[0034] The above emulsifier is intended to facilitate the dispersion of vegetable oil, and the emulsifier may be one or more selected from the group consisting of Tween 20 and Tween 80, preferably Tween 80.

[0035] In addition, the fig ripening promoter according to the present invention may further include, in addition to vegetable oil, an emulsifier, and distilled water, substances used in the art to promote plant ripening.

[0036] The structure and effects of the present invention will be explained in more detail below through examples. These examples are solely for the purpose of illustrating the present invention, and the scope of the present invention is not limited by these examples.

[0037] The ingredients used in the following examples are as follows.

[0039] Vegetable Oils: Perilla Oil (Haepyo, Nonghyup Hanaro Mart), Canola Oil (Haepyo, Nonghyup Hanaro Mart), Neem Oil (Seoul Environment), Soybean Oil (Haepyo, Nonghyup Hanaro Mart)

[0040] Emulsifier: Tween 80 (Samjin Chemical)

[0042] Examples 1

[0043] 2 parts by weight of Tween 80 and 20 parts by weight of distilled water are mixed with 100 parts by weight of canola oil. At this time, the mixing is performed by mixing the distilled water and canola oil, and then adding Tween 80 and mixing. Afterwards, the mixture is homogenized by dispersing it using a stirrer at approximately 20,000 rpm to 25,000 rpm for 6 minutes to prepare a fig ripening promoter, and a fig ripening promoter diluted 100 times by adding distilled water is prepared.

[0045] Examples 2

[0046] 2 parts by weight of Tween 80 and 20 parts by weight of distilled water are mixed with 100 parts by weight of perilla oil. At this time, the mixture is prepared by mixing the distilled water and perilla oil, then adding Tween 80 and mixing. Afterwards, the mixture is homogenized by dispersing it using a stirrer at approximately 20,000 rpm to 25,000 rpm for 6 minutes to prepare a fig ripening promoter, and a fig ripening promoter diluted 10 times by adding distilled water is prepared.

[0048] Examples 3

[0049] 2 parts by weight of Tween 80 and 20 parts by weight of distilled water are mixed with 100 parts by weight of perilla oil. At this time, the mixture is prepared by mixing the distilled water and perilla oil, then adding Tween 80 and mixing. Afterwards, the mixture is homogenized by dispersing it using a stirrer at approximately 20,000 rpm to 25,000 rpm for 6 minutes to prepare a fig ripening promoter, and a fig ripening promoter diluted 100 times by adding distilled water is prepared.

[0051] Examples 4

[0052] 2 parts by weight of Tween 80 and 20 parts by weight of distilled water are mixed with 100 parts by weight of soybean oil. At this time, the mixture is prepared by mixing the distilled water and soybean oil, then adding Tween 80 and mixing. Afterwards, the mixture is homogenized by dispersing it using a stirrer at approximately 20,000 rpm to 25,000 rpm for 6 minutes to prepare a fig ripening promoter, and a fig ripening promoter diluted 100 times by adding distilled water is prepared.

[0054] Examples 5

[0055] 2 parts by weight of Tween 80 and 20 parts by weight of distilled water are mixed with 100 parts by weight of neem oil. At this time, the mixture is prepared by mixing the distilled water and neem oil, then adding Tween 80 and mixing. Afterwards, the mixture is homogenized by dispersing it using a stirrer at approximately 20,000 to 25,000 rpm for 6 minutes to prepare a fig ripening promoter, and a fig ripening promoter diluted 100 times by adding distilled water is prepared.

[0057] Comparative example

[0058] Ethefonda (Ethefon liquid, Sunmoon Green Science Co., Ltd.) was prepared as a fig ripening promoter.

[0060] Experimental Example

[0061] The fig ripening promoters of Examples 1 to 5 and Comparative Examples were sprayed once onto the fruiting part (enough to sufficiently coat the fruiting part) at the time when the dark green color of the fig surface began to fade, with the longitudinal and transverse diameters shown in Table 1 below. Afterward, the fig fruits were harvested, and the results are shown in Tables 2 to 4 below. Table 2 shows the characteristics of the fruit, Table 3 shows the number of days to harvest, and Table 4 shows the harvested quantity. The figs were harvested when the ripeness was about 80-90%, prior to full ripeness. Additionally, an untreated group was listed as a control group. Table 1 below shows the timing of the ripening promoter treatment, Table 2 below shows the fruit characteristics according to the dilution ratio of the ripening promoter, Table 3 shows the harvest rate according to the ripening promoter treatment, and Table 4 shows the number of harvested fruits.

[0063] Longitudinal diameter (mm) Transverse diameter (mm) note 45.5±2.34 33.5±3.14 The fruit is changing from dark green to a light color and is on the verge of enlargement.

[0065] division Weight (g / piece) Longitudinal diameter (mm) Transverse diameter (mm) Brix (°Brix) Unprocessed 62.6±10.3 66.2 49.1 12.4 100 times the amount of canola oil 62.6±10.7 64.5 50.4 13.0 10 times the amount of perilla oil 67.4±8.3 66.2 52.3 12.6 100 times perilla oil 65.0±10.6 66.6 49.3 13.0 100 times soybean oil 63.8±11.0 66.6 51.7 13.1 100 times neem oil 62.6±9.3 65.3 54.0 12.5 Etheponda 63.6±11.6 65.8 50.7 12.7

[0067] division Harvest start date (day) Harvest completion date (day) Fruit yield (%) Unprocessed 9.24 10.3 80 100 times the amount of canola oil 9.26 10.3 80 10 times the amount of perilla oil 9.24 10.3 100 100 times perilla oil 9.23 10.3 100 100 times soybean oil 9.24 10.3 80 100 times neem oil 9.25 10.3 80 Etheponda 9.23 9.26 100

[0069] division Number of harvested fruits (pieces) Unprocessed 9 100 times the amount of canola oil 16 10 times the amount of perilla oil 20 100 times perilla oil 20 100 times soybean oil 17 100 times neem oil 17 Etheponda 20

[0071] Referring to Table 2 above, it can be seen that the longitudinal diameter, transverse diameter, fruit weight, and sugar content when using a ripening promoter are similar to those when using etefonda.

[0072] In addition, referring to Table 3 above, it can be seen that the yield rate when using perilla oil is 100%, which is similar to the case when using etefonda, and referring to Table 4 above, it can be seen that there is a very large difference in the number of harvested fruits, with 20 fruits when treated with perilla oil, whereas the untreated group had 9 fruits.

Claims

Claim 1 A method for preparing a fig ripening promoter, comprising: a) a step of mixing distilled water and vegetable oil and then adding and mixing an emulsifier; and b) a step of homogenizing the mixture at a speed of 10,000 rpm to 30,000 rpm for 3 minutes to 10 minutes to prepare an emulsified ripening promoter composition, wherein the vegetable oil is one or more selected from the group consisting of canola oil, perilla oil, soybean oil, and neem oil, and the emulsifier is Tween 80, and in step a), the mixture comprises 0.5 to 3 parts by weight of emulsifier and 15 to 25 parts by weight of distilled water per 100 parts by weight of vegetable oil. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 A fig ripening promoter manufactured by the manufacturing method of claim 1.

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