Fruit coloring adjunct and method for promoting fruit coloring with same
A color enhancer and fruit technology, applied in gardening methods, botanical equipment and methods, chemicals for biological control, etc., can solve problems such as unsatisfactory effects, less plant growth regulators, and inconspicuous coloring effects, etc. Achieve the effect of improving fruit competitiveness, increasing income, and enhancing fruit value
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Embodiment 1
[0066] Embodiment 1: adopt anthocyanin liquid as fruit color enhancer, dilute anthocyanin liquid 100 times and spray leaf surface four times within one month before apple picking bag. The above anthocyanin solution is prepared by soaking grape skins with alcohol and 0.5% dilute acid for 20-30 hours.
Embodiment 2
[0067] Embodiment 2: The solution prepared by mixing photosynthetic bacteria and anthocyanin solution is used as a fruit color enhancer, the weight ratio of photosynthetic bacteria and anthocyanin solution is 1:99, and the solution prepared by mixing photosynthetic bacteria and anthocyanin solution is diluted 200 times, spray the fruit surface 10 days before grape picking. The above anthocyanin solution is prepared by soaking purple cabbage with alcohol and 0.5% dilute acid for 20-30 hours.
Embodiment 3
[0068] Embodiment 3: adopt the solution that anthocyanin liquid, chitin, chitosan, potassium dihydrogen phosphate and wetting agent are mixed and prepared as fruit color enhancer, anthocyanin liquid, chitin, chitosan, potassium dihydrogen phosphate The weight ratio of the wetting agent and the wetting agent is 100:5:5:1:0.5, and the solution prepared by mixing the anthocyanin solution, chitin, chitosan, potassium dihydrogen phosphate and the wetting agent is diluted 150 times. Spray the surface of the fruit once within the first 5 days. The above-mentioned anthocyanin solution adopts red wine.
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