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Cryoprotectant applied to facility vegetables and preparation method thereof

A low-temperature, vegetable-resistant technology, applied in the fields of botanical equipment and methods, chemicals for biological control, applications, etc., can solve the problems of high investment cost, time-consuming and labor-intensive, unstable effect, etc., to ensure production efficiency, Easy to use, obvious effect

Inactive Publication Date: 2012-05-09
VEGETABELE INST AGRI SCI ACAD SHANXI PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the deficiencies in the above-mentioned prior art, the object of the present invention is to provide a low-temperature anti-low temperature preparation for facility vegetables and a preparation method thereof. The preparation is sprayed on the leaves before and after low temperature occurs, which can prevent and slow down the loss of vegetables caused by low temperature. , to solve the problems of unstable effect, time-consuming and labor-intensive, and high investment cost existing in the existing anti-low temperature measures

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Zucchini of the early green generation, soaked in warm water on July 14, 2008 to accelerate germination, raised seedlings in a 9cm × 9cm nutrient pot, sprayed a mixture of 2.50 parts of glucose, 0.03 parts of polyethylene glycol and 97.47 parts of distilled water at the three-leaf one-heart stage, and treated with clean water for the control. The next day, they were moved into an artificial climate chamber for low temperature stress treatment at a temperature of 6°C and a temperature and photoperiod of 10h (day) / 14h (night). After 3 days of treatment, the chilling injury index and physiological indicators of the leaves of the seedlings were measured. The test materials in each treatment were 8 plants, repeated 3 times, and the data were statistically analyzed by the DPS statistical method. The test results showed that the chilling injury index was 21.38%, which was 71.25% of the control; the POD enzyme activity was 354.28U / g·min , which was 158.59% of the control, and th...

Embodiment 2

[0024] Zucchini of the early green generation, soaked in warm water on July 14, 2008 to accelerate germination, raised seedlings in a 9cm×9cm nutrient pot, sprayed a mixture of 2.0 parts of glucose, 0.1 parts of polyethylene glycol and 97.9 parts of distilled water at the three-leaf one-heart stage, and treated with clean water for the control. The next day, they were moved into an artificial climate chamber for low temperature stress treatment at a temperature of 6°C and a temperature and photoperiod of 10h (day) / 14h (night). After 3 days of treatment, the chilling injury index of the leaves of the seedlings was measured. The test materials in each treatment were 8 plants, repeated 3 times, and the data were statistically analyzed by DPS statistical method. The test results showed that the chilling injury index was 22.61%, which was 75.36% of the control; the POD enzyme activity was 402.69U / g·min , which is 180.26% of the control, and the SOD enzyme activity is 463.15U / g·min, ...

Embodiment 3

[0026] Heat-resistant king zucchini, soaked in warm water on July 14, 2008 to accelerate germination, raised seedlings in a 9cm×9cm nutrient pot, sprayed a mixture of 1.5 parts of glucose, 0.5 parts of polyethylene glycol and 98.0 parts of distilled water at the three-leaf one-heart stage, and treated with clean water for comparison. The next day, they were moved into an artificial climate chamber for low temperature stress treatment at a temperature of 6°C and a temperature and photoperiod of 10h (day) / 14h (night). After 3 days of treatment, the chilling injury index and physiological indicators of the leaves of the seedlings were measured. In each process, the test materials were 8 strains, repeated 3 times, and the data were statistically analyzed using the DPS statistical method. The test results showed that the chilling injury index was 19.39%, which was 78.29% of the control; the POD enzyme activity was 381.75U / g. min was 144.24% of the control, and the SOD enzyme activit...

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Abstract

The invention discloses a cryoprotectant applied to facility vegetables and a preparation method thereof. The cryoprotectant consists of the following components in portion by weight: 1 to 2.5 portions of glucose, 0.03 to 2 portions of polyethylene glycol, and 95.5 to 98.97 portions of distilled water. The preparation method comprises the following steps: taking proper quantities of glucose powder, the polyethylene glycol and the distilled water in proportion; dissolving the glucose and the polyethylene glycol into 10 portions of the distilled water respectively for dilution first; after mixing together, adding the rest distilled water; and mixing the mixture evenly, and standing the product at a temperature of 25 DEG C for 1 hour for use. The vegetable cryoprotectant has the advantages of simple preparation, convenient use, labor and time conservation, low cost and obvious effect; and the raw material components not only are the cryoprotectant but also are nutrient substances for thevegetables, have no toxic hazard to the vegetables and no safety threat to human bodies, and are wide applicable to the production of the facility vegetables in north China. The cryoprotectant can prevent and slow down the loss of the vegetables caused by the low temperature and guarantee the production benefit and the stable income for vegetable growers.

Description

technical field [0001] The invention belongs to the technical field of agricultural planting management, and in particular relates to a low-temperature resistant preparation applied to facility vegetables and a preparation method thereof. Background technique [0002] Low temperature is one of the key limiting factors affecting the growth and development of protected vegetables in winter and spring in North my country. Vegetables in facilities often suffer from cold wave invasion, sharp drop in temperature, and low temperature in continuous rainy and snowy days, resulting in slow growth, disordered physiological activities, melting melons, retting roots, and even suffering from severe cold damage, resulting in huge economic losses. At present, measures to prevent low temperature in the production of facility vegetables include: (1) adopting varieties that are resistant to low temperature and low light; (2) taking measures such as heat preservation, heating and increasing lig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01N35/02A01N31/02A01P21/00
Inventor 毛丽萍巫东堂郭尚程伯瑛任君冯志威
Owner VEGETABELE INST AGRI SCI ACAD SHANXI PROV
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