Method for prolonging preservation time of Malus prunifolia
A technology for preserving time and crabapple fruit, which is applied in the agricultural field, can solve problems such as economic losses, and achieve the effects of extending shelf life, long storage time, and delaying the release of ethylene
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Embodiment 1
[0018] A method for prolonging the preservation time of crabapple fruit, specifically comprising the following steps:
[0019] (1) Fruit treatment
[0020] Before the crabapple fruit is stored, a small amount of medicinal liquid is sprayed on the root of the fruit stalk to reduce the cell metabolism and respiration intensity of the fruit, so as to inhibit the secretion of ethylene and delay the ripening of the crabapple fruit; the medicinal liquid is specifically composed of the following: Steps to make:
[0021] A is calculated in parts by mass, taking 0.1 part of serine, 0.2 part of tyrosine, 0.01 part of taurine, 0.02 part of inositol, 0.5 part of calcium superphosphate, and 50 parts of water to prepare solution A;
[0022] B is calculated in parts by mass, taking 20 parts of white wine, 0.08 parts of table salt, 2 parts of glucose, 18 parts of white vinegar, and 30 parts of water to prepare solution B after uniform mixing;
[0023] C. After mixing the solution A and the ...
Embodiment 2
[0029] A method for prolonging the preservation time of crabapple fruit, specifically comprising the following steps:
[0030] (1) Fruit treatment
[0031] Before the crabapple fruit is stored, a small amount of medicinal liquid is sprayed on the root of the fruit stalk to reduce the cell metabolism and respiration intensity of the fruit, so as to inhibit the secretion of ethylene and delay the ripening of the crabapple fruit; the medicinal liquid is specifically composed of the following: Steps to make:
[0032] A is calculated in parts by mass, taking 0.2 parts of serine, 0.3 parts of tyrosine, 0.03 parts of taurine, 0.04 parts of inositol, 0.8 parts of calcium superphosphate, and 60 parts of water to prepare solution A after uniform mixing;
[0033] B is calculated in parts by mass, taking 25 parts of white wine, 0.12 parts of table salt, 2 parts of glucose, 22 parts of white vinegar, and 35 parts of water to prepare solution B after uniform mixing;
[0034] C. After mixi...
Embodiment 3
[0040] A method for prolonging the preservation time of crabapple fruit, specifically comprising the following steps:
[0041] (1) Fruit treatment
[0042] Before the crabapple fruit is stored, a small amount of medicinal liquid is sprayed on the root of the fruit stalk to reduce the cell metabolism and respiration intensity of the fruit, so as to inhibit the secretion of ethylene and delay the ripening of the crabapple fruit; the medicinal liquid is specifically composed of the following: Steps to make:
[0043] A is calculated in parts by mass, and uniformly mixed with 0.15 parts of serine, 0.25 parts of tyrosine, 0.02 parts of taurine, 0.03 parts of inositol, 0.6 parts of superphosphate and 55 parts of water to prepare solution A;
[0044] B is calculated in parts by mass, taking 22 parts of white wine, 0.10 parts of table salt, 3 parts of glucose, 20 parts of white vinegar, and 32 parts of water to prepare solution B after uniform mixing;
[0045] After C mixing the solu...
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