Huangguan pear preservative and application thereof

Abstract

The invention discloses a Huangguan pear preservative and an application method thereof. According to the Huangguan pear preservative, 0.5-15 percent by weight of salicylic acid and 0.005-0.015 percent by weight of brassinolide are taken as active ingredients, and certain auxiliary agents are added, and the Huangguan pear preservative is prepared into an aqueous solution, or wettable powder or water dispersible granules. When used after being diluted with water, the Huangguan pear preservative is sprayed twice before harvesting. The Huangguan pear preservative has the beneficial effects that the chicken claw disease can be effectively controlled, the adversity resistance of fruits can be induced, the yield is increased and the storage resistance after harvesting is improved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping agent for Huangguan pear and its application. Background technique [0002] Huangguan pear is an important pear cultivar in my country. It is cultivated by crossing Snowflake pear and Japanese New Century pear. The fruit is oval, plump, smooth, small and dense, with white flesh and small heart. The meat is delicate and crunchy, the juice is rich, the flavor is sweet and sour, and has a strong fragrance, which is deeply loved by consumers. In addition, Huangguan pear also has the effects of clearing the heart and moistening the lungs, relieving cough and relieving asthma, moistening dryness and facilitating constipation, sobering up and detoxifying, and is suitable for all kinds of people. Huangguan pear is favored by fruit farmers for its excellent appearance, early fruiting and high yield year after year. It has a wide r...

AI Technical Summary

Problems solved by technology

In commercial production, slow cooling is mainly used to control the occurrence of chicken claw disease in Huangguan pears in postharvest storage. This method can effectively inhibit the browning of the peel, but the operation is more troublesome, and it takes 15 to 20 days to cool down. Due to slow cooling, the quality of pears is significantly reduced (in order to maintain the quality of Huangguan pears, the temperature needs to be cooled to about 0°C as soon as possible after harvesting), and the rot rate and stem dryness rate are high in the late storage period or after delivery from the warehouse and during the shelf life. Fruit taste is not good

Chinese patent CN 103053675A discloses a comprehensive treatment method for storage and preservation of Huangguan pears, including seven steps of timely picking, calcium supplementation treatment, film coating treatment, 1-methylcyclopropene treatment, packaging, pre-cooling, and refrigeration. The method has a good fresh-keeping effect, but the effect of preventing the browning of the pericarp is limited, and the operation process is cumbersome; Chinese patent CN102132724 discloses the use of ethylene gas fumigation to suppress the browning of the pericarp of Huangguan pear, and the effect is obvious, but the treatment requires relatively sealed conditions Chinese patent CN102077863 discloses the use of 0.5-10% sodium chloride solution to soak and treat Huangguan pears for 0.5-5h, which can inhibit the browning of Huangguan pear peel, but the method has the problems of troublesome use and residual salting

Studies such as Zhao Jingxian have shown that cutting the mouth of the bag and soaking the fruit in calcium have a certain inhibitory effect on the chicken claw disease of Huangguan pear (Zhao Jingxian et al., "Research on comprehensive prevention and control technology of Huangguan pear chicken claw disease", 2008 04 issue, Chinese fruit trees), but Limited suppression and cumbersome to operate

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