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Fruit and vegetable bactericide and production technique

A production process and technology of fungicides, applied in the direction of fungicides, biocides, biocides, etc., can solve the problems of crops that are prone to drug resistance, unfavorable for farmers to pick, and low control effect, so as to facilitate widespread popularization and use, prevent and control Remarkable effect, unique effect of the formula

Inactive Publication Date: 2017-05-10
安树义 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing preparations for sterilizing and preventing diseases on crops are widely used at home and abroad are products synthesized by artificial chemicals. The production and use all bring certain harm to the environment. Not only are easy to produce drug resistance and pesticide residues on crops, but also The control effect is also relatively low
Even the Chinese herbal pesticides that are considered to be better at present will also have short-term plant residues, which is not conducive to farmers picking in a short time after spraying

Method used

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  • Fruit and vegetable bactericide and production technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Firstly, the vegetables and fruits are selected, washed, dried and weighed, and then a single variety of vegetables and fruits (such as purple onions) are crushed into fine powder. (Prickly ash and pepper are not crushed, they are soaked in 3 times of water for 6 hours and then boiled at 100 degrees for 30 minutes) Then extract: put the raw materials that are crushed into powder and boiled in water into a stainless steel extraction tank, for one ton The crushed fruit and vegetable raw materials are added to the natural wild jujube husk extract in a ratio of 1:3. The temperature was controlled at 35°C. For the first time, add 1200L of natural wild spinous jujube shell extract, control the temperature at 35°C, and extract for 72 hours; add 1000L of natural wild wild spinous jujube shell extract for the second time, control the temperature at 35°C, and extract for 48 hours; Add 800L of natural wild jujube husk extract to control the temperature and the extraction time is ...

Embodiment 2

[0021] First, select, wash, dry, and weigh vegetables and fruits, and then crush a single variety of vegetables and fruits (such as oranges) into fine powder, (including peppercorns and peppers that are not crushed, soak them in 3 times clear water for 6 hours, and then water Cook at 100 degrees for 30 minutes). Then extract: when extracting, put the crushed raw materials into a stainless steel extraction tank, and add natural wild jujube husk extract in a ratio of 1:3 to one ton of crushed fruit and vegetable raw materials. The temperature was controlled at 33°C. For the first time, add 1100L of natural wild spinous jujube shell extract, control the temperature at 33°C, and extract for 72 hours; add 1000L of natural wild wild spinous jujube shell extract for the second time, control the temperature at 33°C, and extract for 38 hours; Add 900L of natural wild jujube husk extract, the temperature is controlled at 30°C, and the extraction time is the same as the second time. St...

Embodiment 3

[0025] First, select, wash, dry, and weigh vegetables and fruits, and then crush a single variety of vegetables and fruits (such as: purple onion) into powder (including peppercorns and peppers that are not crushed, soak them in 3 times of clean water for 6 hours and then water them. Cook at 100 degrees for 30 minutes). Extraction is then carried out. During the extraction, the raw materials crushed into powder are put into a stainless steel extraction tank, and the natural wild jujube husk extract is added to a ton of crushed fruit and vegetable raw materials in a ratio of 1:3. The temperature was controlled at 30°C. For the first time, add 1300L of natural wild spinous jujube shell extract, control the temperature at 30°C, and extract for 72 hours; add 900L of natural wild wild spinous jujube shell extract for the second time, control the temperature at 30°C, and extract for 24 hours; Jujube husk extract 800L, temperature control time, leaching time are the same as the seco...

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Abstract

The invention discloses pure fruit and vegetable sterilizing water aqua excluding any chemical assistant; the fruit and vegetable bactericide is prepared by applying edible fruits and vegetables as raw material extracting formula; the fruit and vegetable bactericide is prepared from plant source raw materials, by weight, 25-30 parts of garlic extracting solution, 18-22 parts of pulp onion extracting solution, 20-23 parts of orange extracting solution, 5-10 parts of pepper clean water cooking fluid, 5-10 parts of citrus extracting solution, and 3-5 parts of ground pepper clean water cooking fluid. The fruit and vegetable bactericide aims to provide a pure plant source product; the raw materials are daily edible vegetables and fruits of people, and exclude any chemical components and chemical assistants; the fruit and vegetable bactericide is able to cure leaf mold, gray mold, downy mildew, and powdery mildew for 72 hours, and heal Chinese cabbage dry rot, canker, rot and other fungus bacterial diseases for 72 hours; the prevention and treatment effects of virus are significant.

Description

technical field [0001] The technology of the invention belongs to the field of crop fungicides, in particular to a fruit and vegetable fungicide and a production process. Background technique [0002] Most of the existing preparations for sterilizing and preventing diseases on crops are widely used at home and abroad are products synthesized by artificial chemicals. The production and use all bring certain harm to the environment. Not only are easy to produce drug resistance and pesticide residues on crops, but also The control effect is also relatively low. Even the Chinese herbal pesticides that people think are better at present will have short-term plant residues, which is not conducive to picking in a short time after farmers apply the pesticides. However, the fruit and vegetable bactericidal water agent, which is suitable for any crop disease prevention and control, does not have any chemical residues and plant residues, which fundamentally solves the purpose of eatin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N65/42A01P1/00A01P3/00A01P21/00
CPCA01N65/00A01N65/42A01N2300/00
Inventor 安树义钟爱荣
Owner 安树义
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