Method for removing residual sour of grapefruit

A sour and pomelo technology, applied in fertilization methods, horticultural methods, botanical equipment and methods, etc., can solve problems such as affecting the value of pomelo, reducing economic benefits, and remaining sour in pomelo, and improving fruit quality, boosting economic benefits, and improving fruit pulp. Sweet and crispy effect

Inactive Publication Date: 2015-05-06
申广烈
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] In recent years, grapefruit production has increased year after year. Due to its high sugar content, generally between 13-16 degrees, sales are very good, but some grapefruit will have a certain sour taste, especially after a period of storage, making the pulp sweet and not enough. Crisp taste affects the value of pomelo and reduces economic benefits

Method used

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Examples

Experimental program
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Embodiment Construction

[0010] First neutralize the acidity and alkalinity of the soil. The choice is made around the beginning of autumn.

[0011] 1. According to the standard of 50 fruits per plant, the formula is calculated as follows: use 0.8-1 kg of calcium oxide powder with good quality quicklime, add 8-10 kg of water, put it in a water tank, add quicklime and stir, soak Prepare for 22-24 hours to form a calcium hydroxide solution.

[0012] 2. Add 0.08-0.1 kg of sodium borate (commonly known as borax) crystals to the calcium hydroxide solution obtained in 1. After stirring, the resulting mixture is diluted with water at a ratio of 1:10 and immediately applied to the roots of grapefruit trees.

[0013] 3. According to the local weather changes, appropriate amount of irrigation and weeding and pest control are carried out to ensure the good growth of pomelo.

[0014] Through the above measures, the remaining sour taste of pomelo can be removed, and the economic benefits of pomelo can be effecti...

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Abstract

The invention provides a method for removing residual sour of grapefruit. According to the invention, residual sour of grapefruit, especially residual sour that may be produced after storage of the grapefruit for a period of time, can be eliminated by neutralizing soil and applying trace elements at the same time, and the pulp of the grapefruit is allowed to be fragrant, sweet and crisp; so the method can enhance the value of the grapefruit and increases economic benefits.

Description

field of invention [0001] The invention belongs to fruit planting technology, in particular to a technology for removing residual sourness of pomelo. Background technique [0002] Pomelo is one of the most famous fruits in Guangxi. The pomelo is sweet and juicy, crispy and refreshing. It is known as "fruit treasure" and is a good fruit in autumn and winter. Because it has a thick skin, it is easy to carry for long distances, and it can preserve pomelo meat for a long time without deterioration, so it is known as "natural canned food". The pomelo peel can be used as a vegetable or candied fruit, which has the effect of reducing phlegm and relieving cough. Therefore, pomelo is quickly loved by the masses, and the market sales are increasing. As one of the traditional export fruits in Guangxi, pomelo was exported to Hong Kong, Southeast Asia, Europe and America as early as the 1930s, and has strong competitiveness in the international market. [0003] In recent years, grapef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G7/06
CPCA01G7/06A01C21/005A01G17/005
Inventor 申广烈
Owner 申广烈
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