Method for increasing anthocyanin content in grape pericarp in vitro

An anthocyanin and grape technology, which is applied in horticultural methods, botanical equipment and methods, horticultural tools/equipment, etc., can solve the problems of low anthocyanin content, poor ripening condition, affecting the quality of grape fruit and wine, etc., and achieves the promotion of flower color. Accumulation of glycosides, increase of sugar content, and high efficiency of color conversion

Pending Publication Date: 2022-01-28
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Most of the existing grapes still have the problems of poor fruit coloring, poor maturity and low anthocyanin content when picking, which affects the quality of grape fruits and wine, and seriously restricts the development of my country's wine industry.

Method used

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  • Method for increasing anthocyanin content in grape pericarp in vitro
  • Method for increasing anthocyanin content in grape pericarp in vitro
  • Method for increasing anthocyanin content in grape pericarp in vitro

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Embodiment Construction

[0025] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments It is a part of embodiments of the present invention, but not all embodiments. The components of the embodiments of the invention generally described and illustrated in the figures herein may be arranged and designed in a variety of different configurations.

[0026] Accordingly, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art wi...

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Abstract

The invention discloses a method for increasing the content of anthocyanin in grape pericarp in vitro, and relates to the technical field of grape fruit treatment. The method comprises the steps: picking grape clusters at the initial stage of grape coloring; placing the grape clusters on a tray and then placing the tray in an artificial climate incubator; preparing an EBR solution; spraying the EBR solution to the grape clusters; and creating a culture environment for the grape clusters through an artificial climate culture box filled with a culture solution, wherein the grape clusters are subjected to light treatment with the light intensity of 80%. By adopting the method disclosed by the invention, the coloring efficiency of the grape fruits is high, and the surfaces are not easy to shrink and are not easy to pollute; according to the method, the EBR plays a crucial role in the accumulation process of the anthocyanin of the grape fruits, EBR treatment can improve the sugar content of the grape fruits, promote accumulation of the anthocyanin and enable the fruits to turn color and mature in advance, and illumination adopted by the method is an important environmental factor influencing the growth and development of the grapes and is crucial to the formation of the anthocyanin; the distribution of plant anthocyanin can be directly influenced.

Description

technical field [0001] The invention relates to the technical field of grape fruit treatment, in particular to a method for increasing the anthocyanin content in grape peels in vitro. Background technique [0002] Grapes are favored by consumers for their juicy and delicious characteristics. The anthocyanins rich in grape fruit are mainly concentrated in the grape skin, and the level of anthocyanin content is positively correlated with the color of grape skin. Anthocyanin is a very good raw material for grape jam, grape juice, and wine. The grape jam made from it is bright in color, high in anthocyanin content, sweet and sour, and suitable for all ages. Most of the existing grapes still have the problems of poor fruit coloring, poor maturity and low anthocyanin content when picking, which affects the quality of grape fruits and wine, and seriously restricts the development of my country's wine industry. Contents of the invention [0003] The present invention is to provi...

Claims

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Application Information

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IPC IPC(8): A01G17/02A01G7/06
CPCA01G17/02A01G7/06
Inventor 惠竹梅杨妮
Owner NORTHWEST A & F UNIV
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