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Coloring and fresh-keeping method for apples

A fresh-keeping method and apple technology, which are applied in the directions of fruit and vegetable fresh-keeping, horticultural methods, botanical equipment and methods, etc., can solve the problems of complex formation of apple anthocyanin pigments and many influencing factors, and achieve easy popularization and use and simple preparation method. , the effect of less harmful

Inactive Publication Date: 2016-07-20
刘伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The formation of apple anthocyanin pigments is more complex, and there are many influencing factors

Method used

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  • Coloring and fresh-keeping method for apples
  • Coloring and fresh-keeping method for apples

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] (1) 45-60 days before mining, use apple color enhancer to spray;

[0028] ①As required, mix potassium bicarbonate 0.8g / L, choline chloride 1.5g / L, manganese sulfate 0.5g / L, zinc sulfate 0.5g / L, ammonium molybdate 0.5g / L and add 80℃ water to fully stir to dissolve , to a mixed solution with a fixed volume of 1L;

[0029] ②According to the requirements, take 4ml of the plant photosynthesis promoter in ①, fructose 2g / ml, sucrose 2g / ml, naphthaleneacetic acid 0.8, 5-aminolevulinic acid 1.9g / ml, ethephon 0.4g / ml, and the naphthalene Dissolve acetic acid with a small amount of alcohol, plant photosynthesis promoter, fructose, sucrose, 5-aminolevulinic acid, ethephon, add water to dissolve, mix the two fully, and dilute to 1L of mixed solution, add 5-10 times the volume ratio After watering, spray once every 15 days, and stop spraying when picking.

[0030] (2) After 2-5 days of apple picking, start to spray the preservative

[0031] Take uric acid 0.8g / ml and add a small a...

example 2

[0033] (1) 45 to 60 days before harvesting, spray apple color enhancer;

[0034] ①As required, mix potassium bicarbonate 0.6g / L, choline chloride 1.2g / L, manganese sulfate 0.4g / L, zinc sulfate 0.4g / L, ammonium molybdate 0.3g / L and add 60℃ water to fully stir and dissolve , to a mixed solution with a fixed volume of 1L;

[0035] ②According to the requirements, take 4ml of plant photosynthesis promoter, fructose 2g / ml, sucrose 1g / ml, naphthaleneacetic acid 1.2, 5-aminolevulinic acid 2.3g / ml, ethephon 0.1g / ml, now add a small amount of naphthaleneacetic acid Alcohol is dissolved, plant photosynthesis promoter, fructose, sucrose, 5-aminolevulinic acid, ethephon, after adding water to dissolve, the two are fully mixed, and the volume is made to 1L of mixed solution, after adding water 10 times by volume, every Spray once every 10 days, and stop spraying when picking.

[0036] (2) After 2-5 days of apple picking, start to spray the preservative

[0037] Take 1g / ml uric acid and a...

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Abstract

The invention relates to the technical field of fruit fresh-keeping and particularly relates to a coloring and fresh-keeping method for apples. The method provided by the invention has the aims that the color and luster of the apples can be improved, and the quality of fruits is guaranteed. A coloring agent is prepared from 2ml to 5ml of plant photosynthesis accelerant, 1.5g / ml to 2g / ml of fructose, 1g / ml to 2g / ml of saccharose, 0.1 to 1.2 of naphthyl acetic acid, 1g / ml to 2.3g / ml of 5-aminolevulinic acid and 0.1g / ml to 0.5g / ml of ethephon; a fresh-keeping agent is prepared from 1g / ml to 2.2g / ml of lignin, 1g / ml to 2.2g / ml of chitin, 2g / ml to 5g / ml of sodium citrate, 0.1g / ml to 2g / ml of antioxidant and 0.5g / ml to 1.3g / ml of potassium sorbate; the coloring agent is started to be sprayed 45 to 60 days before the apples are picked, and the spraying is stopped until picking is carried out so as to enhance the coloring of the apples; and the fresh-keeping agent is started to be sprayed 2 to 5 days after the apples are picked so as to guarantee the quality of the apples and achieve that the apples can be durably preserved in a high-quality manner.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a color-enhancing and preservation method for apples. Background technique [0002] Color is one of the important indicators of apple fruit quality. Fruit color not only affects the appearance, but also the degree of coloring is related to its flavor quality. The formation of anthocyanin pigments in apples is more complicated, and there are many influencing factors. Through a comprehensive understanding of the color development of apples, corresponding cultivation techniques and measures can be taken to improve the coloring of apples. Apple color depends on the content of various pigments in the peel. Color can be divided into base color and surface color, the base color is composed of plastid pigment. Chlorophyll, carotenoids, etc., generally manifested as yellow or green. The surface color is mostly determined by the red pigment, which is anthocyanin, which is a...

Claims

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Application Information

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IPC IPC(8): A01G7/06A01G17/00A01N59/16A01P21/00A01N57/20A01N37/44A01N37/10A23B7/154
Inventor 刘伟
Owner 刘伟
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