Method for fruit retention and low water prevention for overwintering orange

Abstract

The invention provides a method for fruit retention and low water prevention for overwintering orange. The method is characterized in that the potassium element content of orange leaves is 0.7-2.0%, and the zinc element content is 18-200 ppm. According to the method, the fruit drop and low water of orange trees are effectively prevented, the rates of fruit drop and low water are less than 5%, even if in harsh conditions of frost, severe cold at temperatures below minus 3 DEG C, the rate of the fruit drop of orange is still less than 8%, the fruit cysts of orange are not granulated, and the fruit juice is full, sour, sweet and tasty; and the fruit yield of orange is effectively increased, and the yield per mu can achieve 2-3 tons.

Description

technical field [0001] The invention relates to a method for preserving fruit of citrus trees and preventing drought. Background technique [0002] Citrus is an important economic crop in my country, with high nutritional value. In addition to eating, its young fruit, orange peel, orange network, etc. can also be used as medicinal materials. [0003] However, dry fruit often occurs in citrus cultivation. Especially for late-maturing and overwintering citrus, they mature and go on the market from February to June, and the tree-hanging period is as long as one year. ~14% or even higher, which is higher than the level of 10-12% for mid-maturing varieties and 8-10% for early-maturing varieties. However, the fruit hangs on the tree for too long, the damage caused by low temperature in winter and the competition of flowers and fruits for water and fertilizer in spring are prominent, and a series of problems such as fruit drop and fruit dryness affect the yield and quality of cit...

AI Technical Summary

Problems solved by technology

However, the fruit hangs on the tree for too long, the damage caused by low temperature in winter and the competition of flowers and fruits for water and fertilizer in spring are prominent, and a series of problems such as fruit drop and dry water affect the yield and quality of citrus, which hinders the development of citrus industry.

[0004] Symptoms of citrus dry water are dry juice cells, reduced pulp juice, dry and tasteless taste, thickened sac flap, hard juice cells, greatly reduced nutritional and edible value, and seriously affected the commodity value of the fruit.