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Method of inducing anthocyanin accumulations of skins and pulps of prunus salicina fruits after harvesting

A technology for anthocyanins and hibiscus is applied in the field of inducing the accumulation of anthocyanins in the peel and pulp of hibiscus plum after harvest, which can solve the problems of insufficient accumulation of anthocyanins, difficulty in storage and transportation, etc., and achieves convenient operation, improved nutritional value and low cost. Effect

Inactive Publication Date: 2017-03-22
POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the mature fruit of Furong plum is soft and difficult to store and transport. Therefore, the fruit is often harvested when it is not fully ripe in production, and the anthocyanins cannot be fully accumulated.

Method used

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  • Method of inducing anthocyanin accumulations of skins and pulps of prunus salicina fruits after harvesting
  • Method of inducing anthocyanin accumulations of skins and pulps of prunus salicina fruits after harvesting

Examples

Experimental program
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Effect test

Embodiment 1

[0010] Put the fruit of Hibiscus plum more than five mature into warm water containing 0.02g / L ABA at a temperature of 40°C for 40 seconds; then, remove the fruit from the warm water, drain the water, and place it at 18°C , under the condition of 80% relative humidity, using 80mmol m -2 ·s -1 LED white light for irradiation treatment.

Embodiment 2

[0012] After harvesting about five ripe Furong plum fruits from the tree, transport them back to the laboratory, select the undamaged fruits with uniform size, and treat them with warm water containing 0.02g / L ABA at 42 degrees for 30 seconds, and then place them at 20℃+ Treat under light conditions, the light source is LED white light, and the light intensity is 100mmol m -2 the s -1 , relative humidity: 85%. The experiment was repeated in 3 groups, with 15 fruits in each group. Samples were taken from each group 12 days after treatment. After the peel and pulp were separated, they were immediately frozen in liquid nitrogen and stored at -80°C for the determination of anthocyanin content.

[0013] The results show that: adopting said method to treat can induce Furong plum pericarp and pulp to accumulate anthocyanin, make pericarp and pulp red ( figure 1 and figure 2 ). The anthocyanin content after treatment is more than 20 times higher than that before treatment.

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Abstract

The present invention provides a method of inducing anthocyanin accumulations of skins and pulps of prunus salicina fruits after harvesting. The moderately mature prunus salicina fruits are added into warm water containing 0.02 g / L ABA at a temperature of 40-45 DEG C to be treated for a treatment time of 30-40 seconds; then the fruits are taken out from the warm water, water is drained, the water drained fruits are placed under a condition of a temperature of 18-20 DEG C and a relative humidity of 80-90%, and a LED white light at 80-150 mmol m<-2>s<-1> is used to conduct an irradiation treatment. The provided method can induce the anthocyanin accumulations of the skins and the pulps of the moderately mature prunus salicina fruits under a green and pollution-free condition, the prunus salicina fruits become purple red, and the method can improve the nutritional value of the fruits, and is safe and non-toxic, simple and easy to implement, convenient to operate and low in costs.

Description

technical field [0001] The invention belongs to the field of fruits and vegetables, and in particular relates to a method for inducing the accumulation of anthocyanins in the pericarp and pulp of hibiscus plum after harvest. Background technique [0002] Plum is one of the important traditional fruit trees in my country. The cultivated area and output of plum in my country rank first in the world. Plum fruit is rich in biologically active substances such as carotenoids, vitamins and anthocyanins, which have the effect of preventing various diseases and are deeply loved by consumers. Fruit color is one of the important indicators of fruit quality traits, good color can improve the commerciality of fruit. Due to cultural and other factors, Chinese consumers prefer red. Western consumers also consider red fruit to be of better quality. The red color of plums is due to the accumulation of anthocyanins in the fruit. Anthocyanins have the functions of photoprotection and scave...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L19/00
Inventor 方智振叶新福周丹蓉姜翠翠张雅玲
Owner POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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