Acetylsalicylic acid sweetening and coloring agent and preparation method

Abstract

The invention relates to a preparation for improving the color and sweet of fruits such as apple and pear, the preparation is aqueous solution agent. The red rate and sweetness of the fruit can be improved through establishing the metabolism control technology of synthesis of apple and pear color and synthesis of soluble sugar. The components and the concentration of the preparation are as follows: acetylsalicylic acid is 1.0 to 3.0 mg / L, galactose is 0.5 to 1.5 g / L, malic acid is 0.1 to 3.0 g / L, phenyalanine is 0.1 to 1.0 g / L, oxaloacetic acid is 0.1 to 1.0 g / L, boric acid is 0.1 to 2.0 g / L,monopotassium phosphate is 0.8 to 1.5 g / L, copper sulphate is 0.1 to 2.0 g / L, ammonium molybdate is 50 to 200 mg / L, twee 100 is 1.0 to 4.0 ml / L, little ethanol, and the balance water. The preparationmethod is as follows: 1, weighing up the acetylsalicylic acid, galactose, malic acid, phenyalanine, oxaloacetic acid, boric acid, monopotassium phosphate, copper sulphate, ammonium molybdate and twee100 according to a certain proportion, 2, the acetylsalicylic acid is dissolved by the ethanol, the phenyalanine is dissolved by distilled water at 100 DEG C, the monopotassium phosphate, copper sulphate and ammonium molybdate are dissolved by distilled water at 80 to 90 DEG C, other components are dissolved by distilled water at room temperature, all the components are dissolved and mixed, and then are stirred evenly to make the volume to the required volume, thereby obtaining the preparation. The preparation can improve the coloring rate of Nanguo pear by 15.8 percent. The preparation is convenient and time-saving to use, has no chemical injury and has no toxic side effect to human body and environment.

Description

1. Technical field [0001] The invention relates to a preparation for improving the sweetness and color of apples and pears and its preparation method, which is specially used for promoting the sweetening and coloring of apples and pears. 2. Background technology [0002] In the process of research on the promotion of coloring of Nanguo pear, a specialty in Liaoning, it was found that acetylsalicylic acid not only has the function of promoting coloring of Nanguo pear, but also has the effect of increasing the sweetness of the fruit. Applying this preparation to apples and other pome fruits also has the same remarkable effect. [0003] It is an urgent task for fruit tree workers in my country to establish the metabolic control technology of fruit anthocyanin synthesis and sweetness, increase the content of fruit anthocyanins through external regulation, and increase the sweetness of fruits. Fruit color and sweetness are one of the very important quality issues. It not only de...

AI Technical Summary

Problems solved by technology

Its purpose is to solve the coloring and increase the sweetness of apples and pears during the ripening period, especially for the unstable coloring before harvesting and the fading of more than 98% of Nanguo pears and the decrease in sweetness caused by rain before harvesting, which will cause the nutritional value and economic value of Nanguo pears. The problem of sharp decline, the substances used are pollution-free, do not remain in the environment, and can significantly promote the synthesis of anthocyanins and soluble sugars, significantly improve the red fruit rate and sweetness, and its effect is more efficient and safer than the existing technology

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