Cryoprotective agent for protected vegetable and preparation method thereof

A cryoprotectant and vegetable technology, applied in the fields of botanical equipment and methods, chemicals for biological control, applications, etc., can solve the problems of unstable effect of anti-low temperature measures, high investment cost, time-consuming and labor-intensive, etc. The effect is remarkable, the production efficiency is guaranteed, and the use is convenient.

Inactive Publication Date: 2010-07-28
VEGETABELE INST AGRI SCI ACAD SHANXI PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies in the above-mentioned prior art, the purpose of the present invention is to provide a low-temperature anti-low temperature preparation for facility vegetables and a preparation method thereof. The preparation can be used before and after low temperature occurs, which can prevent and slow down the loss of vegetables caused by low temperature, and solve the problem of existing anti-low temperature. The effects of the measures are unstable, time-consuming and labor-intensive, and high investment costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First take 1.00 g of glucose, 0.1 g of polyethylene glycol, 0.01 g of streptomycin, 0.20 g of calcium chloride, and 98.69 g of distilled water, and mix 1.00 g of glucose, 0.1 g of polyethylene glycol, 0.01 g of streptomycin, and Dissolve calcium and 98.69 grams of distilled water in 10 grams of distilled water respectively, mix several medicines, then add the remaining distilled water, mix well, and let stand at room temperature for 0.5 hours. The preparation of the present invention is applied to zucchini of the first generation early green, and good results have been obtained. On June 12, 2009, seeds were soaked in warm water to accelerate germination, seedlings were raised in 9cm×9cm nutrient pots, and the preparation of the present invention was sprayed at the three-leaf one-heart stage. The photoperiod was 10h (day) / 14h (night), and the chilling injury index and physiological index of the leaves of the seedlings were measured after 3 days of treatment. Participati...

Embodiment 2

[0029] First take 1.00 g of glucose, 0.1 g of polyethylene glycol, 0.02 g of streptomycin, 0.20 g of calcium chloride, and 98.68 g of distilled water, and mix 1.00 g of glucose, 0.1 g of polyethylene glycol, 0.02 g of streptomycin, and Calcium and 98.68 grams of distilled water were dissolved in 10 grams of distilled water respectively, and several medicines were mixed, then the remaining distilled water was added, mixed well, and allowed to stand at room temperature for 0.5 hours. Early green zucchini experiment: sowing on August 7, 2009, with 1 treatment and 1 control, repeated three times. There were 8 plants tested in each treatment. Residential Area 3m 2 . On October 10, the preparation of the present invention was sprayed, and the control was treated with clear water; on October 17, the preparation was sprayed for the second time. Record output. The test results showed that the yield of the treatment was 2.6kg, and that of the control was 1.5kg, which was 73.33% high...

Embodiment 3

[0031] First take 1.50 g of glucose, 0.15 g of polyethylene glycol, 0.02 g of streptomycin, 0.25 g of calcium chloride, and 98.08 g of distilled water, and mix 1.50 g of glucose, 0.15 g of polyethylene glycol, 0.02 g of streptomycin, and 0.25 g of chloride Dissolve calcium and 98.08 grams of distilled water in 10 grams of distilled water respectively, mix several medicines, then add the remaining distilled water, mix well, and let stand at room temperature for 0.5 hours. Heat-resistant zucchini test: Seeds were soaked in warm water to accelerate germination on July 4, 2009, seedlings were raised in 9cm×9cm nutrient pots, the preparation was sprayed at the three-leaf one-heart stage, and the control was treated with clean water. The temperature and photoperiod were 10h (day) / 14h (night) at 6°C, and the chilling injury index of the leaves of the seedlings was measured after 3 days of treatment. Participating materials in every treatment are 8 strains, repeat 3 times, adopt DPS s...

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Abstract

The invention discloses a cryoprotective agent for protected vegetable and a preparation method thereof. The cryoprotective agent comprises the following components according to parts by weight: 1.00-2.50 parts of glucose, 0.03-0.20 part of polyethylene glycol (PEG 400), 0.01-0.03 part of streptomycin, 0.10-0.30 part of calcium chloride and 96.97-98.86 parts of distilled water. The preparation method comprises the following steps of respectively dissolving the 1.00-2.50 parts of glucose, 0.03-0.20 part of polyethylene glycol, 0.01-0.03 part of streptomycin and 0.10-0.30 part of calcium chloride in 10 parts of the distilled water firstly and uniformly mixing, and then adding the residual distilled water, uniformly mixing and placing for 0.5 hour under 25 DEG C to obtain the preparation. The cryoprotective agent for the vegetable has evident effect, convenient use and low cost and can be widely used for production of protected vegetable of North China. The cryoprotective agent can prevent and slow the loss of the vegetable by the low temperature and guarantees the production efficiency and stable income of the vegetable grower.

Description

technical field [0001] The invention belongs to the technical field of agricultural planting management, and in particular relates to a cryoprotectant applied to facility vegetables and a preparation method thereof. Background technique [0002] Low temperature is one of the key limiting factors affecting the high-quality and efficient production of protected vegetables in winter and spring in North my country. In recent years, while the global climate is gradually warming, due to the increase in the frequency of extreme climate changes and the unevenness of cold and heat, low-temperature disasters have occurred frequently; at the same time, with the development of my country's national economy and society, the planting structure and variety layout of facility vegetables Continuous changes (planting vegetables or varieties adapted to warmer climate conditions under warming conditions) increase the risk of freezing damage, which is also one of the important reasons for the inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N59/08A01N47/44A01N43/16A01N31/02A01P21/00
Inventor 毛丽萍任君巫东堂王美霞程伯瑛
Owner VEGETABELE INST AGRI SCI ACAD SHANXI PROV
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