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Organic acid application method for increasing content of tartronic acid in cucumbers

An application method and a glyceric acid technology, which are applied in fertilization methods, organic fertilizers, applications, etc., can solve problems such as affecting the quality of cucumber fruits and low glyceric acid content, prevent fat accumulation, and improve glyceric acid. content, the effect of increasing the content

Active Publication Date: 2021-06-25
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The object of the present invention is to provide a kind of organic acid application method that improves cucumber propylene glycol content, this organic acid application method that improves cucumber propylene glycol content is used for solving the problem of propanol dipropanol in cucumber fruit in traditional cucumber cultivation methods. The low acid content affects the quality of cucumber fruit

Method used

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  • Organic acid application method for increasing content of tartronic acid in cucumbers
  • Organic acid application method for increasing content of tartronic acid in cucumbers

Examples

Experimental program
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Effect test

Embodiment 1

[0026] This organic acid application method to increase the content of cucumber propanol: apply citric acid CA, tartaric acid TA, malic acid MA, succinic acid SA, lactic acid LA, fumaric acid FA, caffeic acid CA, chlorogenic acid during the growth period of cucumber Any organic acid in CGA.

Embodiment 2

[0028] This organic acid application method for increasing the content of propanol in cucumber: the organic acid is any organic acid in citric acid CA, tartaric acid TA, malic acid MA, fumaric acid FA, and lactic acid LA, and has a promoting effect on the content of cucumber propanol. most notably. Among them, any organic acid in citric acid CA and tartaric acid TA, the optimal concentration range for promoting the content of cucumber propanol is 0.1~0.2 mmol·L -1 ;Malic acid MA, fumaric acid FA, lactic acid LA, any one of the organic acids, the best concentration range for promoting the content of propanol in cucumber is 0.2~0.4 mmol L -1 .

Embodiment 3

[0030] This method of applying organic acid to increase the content of cucumber propanedioic acid: in the fruiting period of the first to fourth knots in the early fruiting period of cucumbers, 3 days after planting, apply 0.4 mmol·L -1 Malic acid MA, 0.2 mmol·L -1Any one of tartrate TA, the content of propanol in cucumber fruit was the highest; 0.4 mmol·L -1 Fumaric acid FA, 0.4 mmol L -1 Any kind of lactic acid LA has the highest content of propanol in cucumber fruit; in the fruiting period of 12-15 knots in the late fruiting period of cucumbers, 50 days after planting, 0.2 mmol·L -1 Citric acid CA, 0.2 mmol·L -1 Any kind of tartrate TA, the content of propanol in cucumber fruit is the highest.

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Abstract

The invention relates to an organic acid application method for increasing the content of tartaric acid in cucumbers. The organic acid application method for increasing the content of the tartaric acid in the cucumbers comprises the following steps: applying any one organic acid of citric acid CA, tartaric acid TA, malic acid MA, succinic acid SA, lactic acid LA, fumaric acid FA, caffeic acid CA and chlorogenic acid CGA in the growth period of cucumbers, wherein the concentration range of any one of the citric acid CA and the tartaric acid TA is 0.1-0.2 mmol.L <-1 >; the concentration range of any one of malic acid MA, fumaric acid FA and lactic acid LA is 0.2-0.4 mmol.L <-1 >. According to the method, the organic acid is accurately applied to the cucumbers, and proper organic acid types, organic acid dosage and application time are provided, so that the content of the tartronic acid in the cucumbers can be greatly increased.

Description

[0001] 1. Technical field [0002] The invention relates to the field of vegetable cultivation, in particular to an organic acid application method for increasing the content of cucumber propanedioic acid. [0003] 2. Background technology [0004] The organic acids such as malic acid and citric acid contained in the fruit are important factors affecting the flavor of the fruit. These organic acids not only inhibit bacteria and fungi, induce disease resistance in the product, but also improve the acidity, flavor, and preservation quality of food, and prevent food spoilage; as acidulants and chelating agents, they can inhibit the production of fruits and vegetables in acidic environments. The activity of polyphenol oxidase in the body achieves the effect of preventing browning of fruits and vegetables. Organic acids are often considered safe for use as food additives. According to Pilizota et al., citric acid can control Listeria ( Listeria spp.), to prevent cross-infection ...

Claims

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Application Information

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IPC IPC(8): C05G5/20C05F11/00A01C21/00
CPCC05G5/20C05F11/00A01C21/005
Inventor 廉华马光恕王禹堃李丹丹张君鸣
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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