Preharvest Molecular Intercalation Quality Inducer for Lingwu Changzao Jujube

Abstract

The invention relates to a preharvest molecular intercalation quality inducer for Lingwu long jujubes. The inducer consists of a component A and a component B, wherein the component A contains 0.2g / L-0.5g / L of manganese sulfate, zinc acetate, boric acid, potassium dihydrogen phosphate, an SOD preparation, calcium chloride, linoleic acid, acetic acid, jasmonic acid methyl ester and arginine; and the component B contains heteroauxin, gibberellic acid, brassinolide, phytic acid and graphene. Specific to the improvement of the four preharvest qualities of color, fragrance, smell and taste, a quality improver A and a quality inducer B are respectively prepared and generate a synergistic effect, so that the plant absorption effect is improved, the maturing of fruits is promoted, and the qualities of color, sugar degree, brittleness and the like are improved.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable ripening agents and relates to a preharvest molecular intercalation quality inducer for Lingwu Changzao. Background technique [0002] The particularity of Lingwu long jujube: Jujubes generally have dual characteristics of fresh food and processing, but the individual characteristics of Lingwu long jujube are typical fresh food varieties, which can be softened, softened and rotted in just 3-5 days at room temperature, commonly known as "room temperature" 3 days wilted, 5 days soft, 7 days lost more than half." Lingwu long jujube is the second largest high-quality fresh food variety. The fruit is large in appearance, sweet and sour, and is second only to Dongzao. However, its storage resistance is much lower than that of Dongzao. Lingwu long jujube has a compact structure, and its biggest advantage lies in eating fresh. More than 90% of them turn red and are best picked and eaten. Different fro...

AI Technical Summary

Problems solved by technology

[0004] 2) Aroma - The yield of Lingwu Changzao increased while the quality of aroma decreased: the aroma components in jujube are mainly the products of fatty acid biosynthesis by lipoxygenase enzymatic biosynthesis

[0006] 4) Taste - thick and tough peel, poor taste: to increase fruit setting rate and pursue large fruit rate while using too many physiological regulators, resulting in the problem of thick jujube peel.

[0007] 5) Soft texture and low brittleness: when the jujube fruit turns from green to red, the pectinase in the fruit increases greatly, resulting in a decrease in the brittleness of jujube

The above patents are aimed at improving the unilateral quality of the fruit before harvesting, and do not involve the overall improvement of the appearance and nutritional quality of the fruit color, aroma, taste and taste.

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