A method for improving cherry fruit hardness

A technology for fruit and cherries, which is applied in the field of processing to improve the fruit hardness of cherries, can solve problems such as restricting circulation, and achieve the effect of improving fruit hardness without affecting fruit quality.

Active Publication Date: 2015-12-09
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The low fruit hardness greatly limits its post-harvest circulation, so how to improve the fruit firmness when harvesting has become a key technical problem to enhance the fruit's storage and transportation resistance and reduce logistics loss

Method used

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  • A method for improving cherry fruit hardness
  • A method for improving cherry fruit hardness
  • A method for improving cherry fruit hardness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Materials and methods

[0022] 1.1 Materials

[0023] Cherry varieties "Pioneer", "Yangyang", and "Lenny" were tested in 2012, and the experimental site was Beijing.

[0024] 1.2 Processing method

[0025] Treatment group: (1) control, no treatment; (2) treatment 1, 20mg / L gibberellin (GA 3 )+0.2% calcium chloride (CaCl 2 )+0.2% borax (Na 2 B 4 o 7 10H 2 O); (3) treatment 2,50mg / LGA 3 +0.2%CaCl 2 +0.2%Na 2 B 4 o 7 10H 2 O; (4) Treatment 3, 100mg / LGA 3 +0.2%CaCl 2 +0.2%Na 2 B 4 o 7 10H 2 O.

[0026] Processing time: May 7, May 14; Processing times: 2 times.

[0027] Treatment method: Spray the prepared solution on the cherry tree with a sprayer.

[0028] 1.3 Index determination

[0029] The fruit matured on June 6, and 90 fruits were randomly selected for each treatment, and the hardness, sugar content and fruit GA were measured. 3 residues and perform statistical analysis.

[0030] Cherry fruit firmness was measured with a hardness tester (FT-...

Embodiment 2

[0047] 1. Materials and methods

[0048] 1.1 Materials

[0049] The cherry variety "Yanyang" was tested in Shaanxi in 2013.

[0050] 1.2 Processing method

[0051] Treatment group: (1) control, no treatment; (2) treatment 1, 30mg / L gibberellin (GA 3 )+0.2% calcium chloride (CaCl 2 )+0.2% borax (Na 2 B 4 o 7 10H 2 O); (3) process 2,50mg / L gibberellin (GA 3 )+0.2% calcium chloride (CaCl 2 )+0.2% borax (Na 2 B 4 o 7 10H 2 O); (4) process 3,70mg / L gibberellin (GA 3 )+0.2% calcium chloride (CaCl 2 )+0.2% borax (Na 2 B 4 o 7 10H 2 O).

[0052] Processing time: April 27, May 3; Processing times: 2 times.

[0053] Treatment method: Spray the prepared solution on the cherry tree with a sprayer.

[0054] 1.3 Index determination

[0055] The fruit matured on May 30, and 90 fruits were randomly selected for each treatment, and the hardness and sugar content were measured, and statistical analysis was carried out.

[0056] Cherry fruit firmness was measured with a ha...

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Abstract

The invention relates to a processing method for improving the hardness of cherry fruits. According to the method, in the development period of the cheery fruits, a composite growth regulation preparation is sprayed once or twice, the fruits are made to grow and fully developed, meanwhile, the higher hardness is kept, and the aim of improving the hardness of the ripe fruits is achieved. An experimental result shows that the hardness of the fruits can be remarkably improved, the fruits are not affected, the acting effect of no residues is achieved, and the method is safe, practical, and capable of being used for cheery production.

Description

technical field [0001] The invention relates to a planting method of cherries, in particular to a treatment method capable of improving the hardness of cherries. Background technique [0002] The pulp of cherry fruit is soft, and it is very vulnerable to mechanical damage during transportation, resulting in deterioration of fruit quality and rapid decay, causing huge economic losses, and also affecting the export trade of cherry fruit. [0003] At present, the hardness value of imported cherry fruit ranges from 3.0 to 6.0kg / cm 2 , while the hardness value of cherry fruit in my country ranges from 1.0 to 3.5kg / cm 2 , the hardness of domestic cherry fruit is much lower than that of imported cherry fruit. The low fruit firmness greatly limits its post-harvest circulation, so how to improve the fruit firmness at the time of harvest has become a key technical problem to enhance the fruit's storage and transportation resistance and reduce logistics loss. [0004] Based on above...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G7/06A01G17/00
Inventor 王宝刚李文生侯玉茹杨军军
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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