Method for retaining green of south grape stalks
A grape and fruit stalk technology, applied in the field of southern grape stalk green preservation, can solve the problems of reducing commodity value, fruit drop or even rotten fruit, loss of green color, etc., to prevent microbial infection, promote rapid healing, and delay wilting effects.
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Embodiment 1
[0015] Embodiment 1: Weigh 9.0g sodium tripolyphosphate and 6.0g sodium pyrophosphate, dissolve into 500mL of distilled water, obtain 3% composite phosphate aqueous solution, i.e. keep green preparation A 1 liquid. Weigh 15mg of 6-BA and dissolve it in 10mL of 70% ethanol to obtain liquid B of keep-green preparation. Mix liquid B into liquid A and stir evenly to obtain a green preparation containing 30 mg / L 6-BA. Immediately dip the harvested grapes into the cut with this green preparation for 10 seconds, and let them dry slightly. Then, according to the amount of grapes in each bag of 1kg, wrap it in a 0.015mm polyethylene film bag, put it in a cardboard box, and store it at -0.5°C±0.5°C. Store 10 bags, including 1 bag of the control group not dipped in green retaining agent. During the storage period of 90 days, the green changes of the grape fruit stems and the mildew situation were observed with naked eyes.
Embodiment 2
[0016] Embodiment 2: according to the operation in embodiment 1, make the concentration of 6-BA in the green preserving agent be 40mg / L, other are with embodiment 1.
Embodiment 3
[0017] Embodiment 3: according to the operation in embodiment 1, make the concentration of 6-BA in the green preserving agent be 50mg / L, other are with embodiment 1.
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