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Treating method for promoting maturation of strawberries and improving quality of strawberries by using abscisic acid

A treatment method, the technology of abscisic acid, is applied in the preparation of test samples, chemical analysis by titration, and analysis by making materials undergo chemical reactions. It can solve the problems of lack and limitation of field tests and achieve anthocyanin accumulation. Promote, reduce content, promote maturation effect

Inactive Publication Date: 2016-11-09
SICHUAN AGRI UNIV
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Problems solved by technology

At the same time, most of the current research on the impact of strawberry fruit quality and ripening is limited to laboratory experiments, and there is a lack of field experiments with more experimental value.

Method used

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  • Treating method for promoting maturation of strawberries and improving quality of strawberries by using abscisic acid

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Embodiment Construction

[0012] The present invention will be further described below in conjunction with accompanying drawing:

[0013] Such as figure 1 Shown: the present invention comprises the following steps:

[0014] (1) Use 20mg / L, 25mg / L, 30mg / L, 35mg / L, 40mg / L abscisic acid to spray the strawberry fruits in the degreening stage, white ripening stage, and beginning red stage respectively;

[0015] (2) Take clean water as the control, and then carry out statistics on the maturity period of the samples every four days, and divide them into 0-20%, 21%-40%, 41%-60%, 61%-80%, 81%-100% Five levels of maturity; when the strawberry fruit reaches the full red stage, pick the fruit, transport it back to the laboratory, process it with liquid nitrogen and store it in a -80°C refrigerator for fruit quality analysis;

[0016] (3) Quality analysis includes 8 physiological indicators such as fruit weight, soluble solids, titratable acid, ascorbic acid, total phenols, total flavonoids, antioxidant activity,...

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Abstract

The invention discloses a treating method for promoting maturation of strawberries and improving quality of strawberries by using abscisic acid. Research results in the invention show that accumulation of endogenous abscisic acid composes a starting signal of fruit maturation, and after-ripening and ageing of harvested fruit are promoted after treatment by externally applied abscisic acid; and abscisic acid may participate in regulation and control of synthesis of anthocyanin of peach fruit and promotes accumulation of anthocyanin in fruit. Results of treatment of orange fruit with exogenous abscisic acid and an abscisic acid inhibitor NDGA show that exogenous abscisic acid can accelerate coloration of the fruit, reduce the content of organic acid in the fruit and promote ripening of the fruit; and NDGA has opposite effect. Thus, abscisic acid enables the ripening period of fruit to be advance and plays an active role in formation of fruit anthocyanin, increment of sugar content and the like.

Description

technical field [0001] The invention relates to a method for treating crops, in particular to a method for improving the ripeness and quality of strawberry fruit by abscisic acid. Background technique [0002] Fruit ripening, senescence and quality formation are complex processes, resulting from the joint action of many factors, among which hormone regulation is one of the important factors regulating fruit ripening quality. As one of the five major plant hormones, abscisic acid plays an important role in inhibiting seed germination, regulating floral organ formation, and improving plant stress resistance. In recent years, studies have found that ethylene is the main hormone regulating the ripening of climacteric fruits, while the main hormone regulating the ripening of non-climbing fruits may be abscisic acid; as a typical non-climbing fruit, strawberry has high nutritional value. The value is widely cultivated in our country. However, strawberries have shortcomings such ...

Claims

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Application Information

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IPC IPC(8): G01N1/28G01N21/31G01N21/75G01N31/16
CPCG01N1/28G01N21/31G01N21/75G01N31/16
Inventor 罗娅汤浩茹李雁翎凌亚杰王小蓉莫琴张勇孙勃陈清冉榭然夫莫凡葛聪
Owner SICHUAN AGRI UNIV
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