Kiwi fruit liquid swelling nutrition mixture and its preparation method and application

The technology of a nutritional mixture and kiwifruit, which is applied in the field of crop cultivation, can solve the problems such as the inappropriate use of bulking agents, and achieve the effects of convenient metering, watering and use, and outstanding bulking effect.

Active Publication Date: 2017-08-29
CHENGDU NEWSUN CROPSCI
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] Patent CN103749541A discloses a grape bulking agent, the active ingredient of which is prepared by chelating calcium nitrate, magnesium nitrate and polyhydroxy compounds in water, after the reaction is completed, adding gibberellic acid and brassinolide. It has a better effect on grape swelling, but due to the characteristics of kiwi itself, it is not suitable for this swelling agent

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  • Kiwi fruit liquid swelling nutrition mixture and its preparation method and application
  • Kiwi fruit liquid swelling nutrition mixture and its preparation method and application

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preparation example Construction

[0036] The preparation method of kiwifruit liquid expansion nutrient mixture of the present invention comprises the steps:

[0037] a. Chelate potassium magnesium sulfate and glycine in water at 80-120°C for 1-5 hours to obtain a chelate of potassium magnesium sulfate and glycine; chelate potassium dihydrogen phosphate and mannitol in water at 80-120°C 1-5 hours to get the chelate of potassium dihydrogen phosphate and mannitol; chelate ammonium dihydrogen phosphate and glucose in water at 75-85°C for 5 hours to get the chelate of ammonium dihydrogen phosphate and glucose;

[0038] B, the chelate of potassium magnesium sulfate and glycine, the chelate of potassium dihydrogen phosphate and mannitol, the chelate of ammonium dihydrogen phosphate and glucose, urea, EDTA-Zn, EDTA-Ca, EDTA-Cu, Boric acid, organic acid, water-soluble non-ionic surfactant and water are mixed and dissolved to obtain kiwi fruit liquid swelling nutrition mixture.

[0039] In order to improve the swelling...

Embodiment 1

[0049] Product formula: potassium magnesium sulfate 14%, glycine 1.3%, potassium dihydrogen phosphate 21%, mannitol 2.1%, urea 7%, ammonium dihydrogen phosphate 16%, glucose 1.7%, EDTA-Zn 1.2%, EDTA-Ca 4 %, EDTA-Cu 0.8%, boric acid 1%, citric acid 2%, tea saponin 2%, deionized water 25.9%.

[0050] Send potassium magnesium sulfate, glycine and 6% deionized water to the stirring reaction kettle, then seal it well and turn on the condensing reflux device to start stirring. At the same time, turn on the steam to raise the temperature. When the temperature rises to 90°C, start timing, and adjust the amount of steam to control the temperature. Between 90-98°C, react for 2 hours, pass cooling water after the reaction to lower the temperature in the kettle to below 40°C, and obtain a chelate of potassium magnesium sulfate and glycine;

[0051] Send potassium dihydrogen phosphate, mannitol and 6% deionized water to the stirred reactor, then seal it well and turn on the condensing refl...

Embodiment 2

[0055] Product formula: potassium magnesium sulfate 11%, glycine 1%, potassium dihydrogen phosphate 17%, mannitol 1.7%, urea 5.6%, ammonium dihydrogen phosphate 19%, glucose 2%, EDTA-Zn 1.5%, EDTA-Ca 4.8 %, EDTA-Cu 1%, boric acid 1.2%, citric acid 2.4%, tea saponin 2.4%, deionized water 29.4%.

[0056] Send potassium magnesium sulfate, glycine and 6% deionized water to the stirring reaction kettle, then seal it well and turn on the condensing reflux device to start stirring. At the same time, turn on the steam to raise the temperature. When the temperature rises to 80°C, start timing, and adjust the amount of steam to control the temperature. Between 80-85°C, react for 5 hours. After the reaction, pass cooling water to reduce the temperature in the kettle to below 40°C; the operation of potassium dihydrogen phosphate, mannitol and deionized water 6% is the same as above; ammonium dihydrogen phosphate, glucose The operation with 6% deionized water is the same as above; use the ...

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Abstract

The invention relates to a kiwi fruit liquid expanding nutritional mixture and a preparation method and application of the kiwi fruit liquid expanding nutritional mixture, belongs to the field of crop cultivation, and aims to provide a kiwi fruit liquid expanding nutritional mixture. The kiwi fruit liquid expanding nutritional mixture comprises the following active ingredients, including a chelate of sulphate-potassium magnesium and glycine, a chelate of monopotassium phosphate and mannitol, a chelate of ammonium dihydrogen phosphate and glucose, urea, EDTA-Zn, EDTA-Ca, EDTA-Cu, organic acid, boric acid and a water-soluble nonionic surfactant. The kiwi fruit liquid expanding nutritional mixture has an obvious expanding effect, does not contain chemical synthetic hormones, is safe to plants and environment, is a full-water-soluble water solution, and is relatively convenient to meter and use by being mixed with water.

Description

technical field [0001] The invention relates to a kiwifruit liquid swelling nutrient mixture and a preparation method and application thereof, belonging to the field of crop cultivation. Background technique [0002] In the planting of kiwi fruit, the fruit bulking agent is a commonly used plant growth promoter. Its main function is to strengthen cell division, increase the number of cells, accelerate protein synthesis and promote organ formation by gradually transforming plant vegetative growth into reproductive growth; Pollen fertilization, increase fruit quantity and yield; improve crop quality, increase commerciality; induce parthenocarpy, stimulate ovary expansion, prevent flower thinning and fruit drop, promote protein synthesis, increase sugar content, etc. [0003] There are two main types of bulking agents, biological and chemical, which exist in the form of fertilizers and pharmaceuticals. Biological fruit bulking agents belong to biologically active substances, su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C05G3/00
CPCC05B7/00C05G3/00C05C9/00C05C11/00C05D1/02C05D9/02
Inventor 何其明刘文涛李炳涛黄廷伟
Owner CHENGDU NEWSUN CROPSCI
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