JPH02270802A - Method for promoting coloring of grape - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for promoting the coloration of grapes, and can be used in the field of cultivating grapes for raw consumption and as raw material for wine.

BACKGROUND OF THE INVENTION Conventionally, as a method for promoting the coloration of grapes, a method of spraying an abscisic acid solution onto the fruit bunches at the early veraison stage [Report from the Horticulture Laboratory, Faculty of Agriculture, Tottori University (1984).

Vydis (vltls), vol. 21, p. 325, 198
2 years] is known.

In addition, as a method for improving the quality of fruits, grapes are grown in a solution containing at least one amino acid selected from aspartic acid, phenylalanine, glutamic acid, arginine, tryptophan, and alanine and at least one nucleobase selected from adenine and uracil. Treatment method (Specially, Patent Publication No. 62-215503), arginine, proline, T-aminobutyric acid, ornithine, glycine,
A method of administering to citrus fruits a solution containing one or more amino acids selected from valine, leucine, isoleucine, glutamic acid, aspartic acid, lysine, and hydroxyproline (Japanese Patent Publication No. 56-32961)
etc. are known.

Problems to be Solved by the Invention In general, grapes used for raw consumption or as a raw material for wine must have good fruit coloring. Grape fruit coloration usually progresses as the grape ripens;
Due to various conditions such as virus contamination, tree age, soil, and weather, coloration is often delayed or the degree of coloration is low.

There is a need for a grape cultivation method that promotes the coloration of grapes and can ensure a good degree of coloration even under adverse conditions.

Means for Solving the Problems According to the present invention, coloring of grapes can be promoted by administering a solution containing arginine to the leaf surface and/or fruit surface of grapes.

The present invention will be explained in detail below.

The grapes to which the method of the present invention is applied include black grapes,
For example, Vitis v.
Merlo
t), Cabernet Sauvignon (Cabernet s
auvignon), Pinot Noir (Pinot N
o1r), Syrah, Cabernet Franc (
Cabernet franc) or Zweigert Rebe, the giant Muscat be! J-A (Musc
Examples include at Bailey 8) or (BlackOu e en).

The arginine used may be a chemically pure product or a crudely purified product produced by a fermentation method, a synthetic method, etc.
mg/j! As mentioned above, it is preferably used at a concentration of 100 to 300 mg/A.

As a solvent for dissolving arginine, any solvent in which arginine is soluble, such as water and aqueous ethanol, can be used. Further, a spreading agent such as Approach Bl (manufactured by Kao Corporation) may be added to the arginine-containing solution. The concentration of the spreading agent is preferably 0 to 0.5%.

Methods for administering the arginine-containing solution include spraying the arginine-containing solution to the extent that the foliage and/or fruit of the fruit are wet, or instantaneously immersing the foliage and/or fruit of the fruit in the solution. Any method may be used as long as the fruit can be brought into contact with the solution.

The arginine-containing solution is administered from one week before the start of coloring to one week after the start of coloring. In particular, it is preferable to carry out 1 about 2 days before and after the start of coloring. The period when the grapes begin to color refers to the period usually called veraison, which is the period when a portion of the grape skin begins to change color.

Next, we will show how to measure the degree of coloration of grapes.

After administering the arginine-containing solution as described above, 50 single grapes were randomly collected, the pulp was removed, only the skin was collected, and the wet weight was measured.

All of the collected peels were immersed in methanol containing 1% hydrochloric acid at a concentration of 10 - per gram of peel, and left at 5° C. for 24 hours with stirring. After that, remove the peel by centrifugation and remove the supernatant.
An example of the present invention is shown in which the degree of coloring is lower than the absorbance at a wavelength of 5301 m after dilution 50 times with methanol containing % hydrochloric acid.

Example 1 Ten IO-year-old Merlot type grape vines belonging to Vuitis vinifera cultivated in Makioka Town, Yamanashi Prefecture were selected. Two side branches of each tree were made into one set, and an arginine-containing solution administration area and a 0.1% approach BI solution administration area were established.

A-] 30mg/j! Solution A containing arginine and O, 1% Approach BI - 2100 mg/R Solution A containing arginine and 0.1% Approach BI - 3100 mg/A Solution A containing arginine - 4300 mg/A Arginine and 0.1% Solution B Containing Approach Bl O 11% Solution containing only Approach Bl was administered by using each of the above solutions and spraying the fruit to the extent that the entire fruit was wet at the beginning of coloring. 10.20.30° 40 days after spraying: The degree of coloration of the grapes was measured using a forward bending method, and the results are shown in Table 1.

For comparison, the degree of coloration of grapes to which nothing was administered is also shown in Table 1.

In the table, A-1, A-2, A, -3, A-4 and B refer to the above solutions, and the numbers indicate the average values of the obtained results.

In all plots, the degree of coloration reached its maximum 30 days after administration, and the degree of coloration in the treated plots was better than in the non-administration plots.

Table 1 Example 2 Three 7-year-old Pinot Noir grape trees belonging to Vitis tsuinifuela cultivated in Makioka Town, Yamanashi Prefecture were selected. Two lateral branches from each tree were set as one set, and three administration times were set: one week before the start of coloring, one week after the start of coloring, and 200mg/β-arginine and O,
]% Approach Bl was used to spray the leaves to the extent that the front and back surfaces of the leaves were completely wetted. For comparison, only the 0.1% Approach Bl solution was sprayed at the beginning of coloring.

The degree of coloration of the grapes was measured 30 days after administration and is shown in Table 2.

Table 2 Example 3 Two Kyoho grape vines, which are hybrids cultivated in Makioka Town, Yamanashi Prefecture, were selected. Two side branches of each tree were made into one set, three administration times were set as in Example 2, and the administration treatment was carried out in the same manner as in Example 2.

However, for administration at the beginning of coloration, we also used a method of spraying the fruit and a method of momentarily immersing the fruit in the solution. Table 3 shows the degree of coloration of grapes 30 days after administration. For comparison, only 0.1% Approach Bl solution was sprayed on leaves and fruits at the beginning of coloration, and the results are shown in Table 4.

Table 4 Effects of the invention According to the invention, grapes with good coloring can be obtained,
It is possible to produce grapes that are the raw material for rich red wine and can be eaten fresh with high commercial value.

Patent applicant (1,02) l@ '#J Hakko Kogyo Co., Ltd. Zantoneige Wine Co., Ltd. Representative Toshiaki Kinoshita

Claims (1)

[Claims] A solution containing arginine is applied to the grape foliage and/or
Or a method for promoting coloration of grapes, which comprises administering to the surface of the fruit.