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Citrus tree retaining preservative containing amino-oligosaccharin and cinnamic acid

A technology of amino-oligosaccharidins and keeping trees fresh, which is applied in the agricultural field, can solve the problems of weak tree vigor, no fruit setting rate, and physiological functions can not keep up, so as to reduce adverse effects, reduce fruit drop rate, and lower fruiting rate. Effect

Inactive Publication Date: 2017-01-04
邓付圆
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, prochloraz is commonly used to preserve the freshness of fruit trees. Although it can reduce the fruit drop rate, due to the delayed harvest, the tree vigor is weak, and the physiological functions of the tree body cannot keep up, resulting in no fruit or fruit set rate in the coming year. low serious consequences

Method used

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  • Citrus tree retaining preservative containing amino-oligosaccharin and cinnamic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 5.0% amino oligosaccharin, 2.0% tea polyphenol and 3.0% cinnamic acid by weight, make up to 100% with water; stir to make amino oligosaccharin, tea polyphenol and cinnamic acid fully dissolve in water, and you can get A citrus tree-retaining preservative containing 5.0% oligosaccharin, 2.0% tea polyphenols, and 3.0% cinnamic acid.

Embodiment 2

[0024] Weigh 2.0% amino oligosaccharin, 1.0% tea polyphenol and 3.0% cinnamic acid by weight, make up to 100% with water; stir to make amino oligosaccharin, tea polyphenol and cinnamic acid fully dissolve in water to obtain A citrus tree-retaining preservative containing 2.0% oligosaccharin, 1.0% tea polyphenols, and 3.0% cinnamic acid.

Embodiment 3

[0026] Weigh 3.0% amino oligosaccharin, 2.0% tea polyphenol and 2.0% cinnamic acid by weight, make up to 100% with water; stir so that amino oligosaccharin, tea polyphenol and cinnamic acid are fully dissolved in water to obtain A citrus tree-retaining preservative containing 3.0% amino oligosaccharins, 2.0% tea polyphenols, and 2.0% cinnamic acid.

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Abstract

The invention relates to a citrus tree retaining preservative containing amino-oligosaccharin and cinnamic acid. The citrus tree retaining preservative is prepared from, by weight, 2-5% of amino-oligosaccharin, 1-3% of tea polyphenol and 1-3% of cinnamic acid, and the weight ratio of amino-oligosaccharin to tea polyphenol to cinnamic acid is (2-5):(1-3):(1-3). The fruit drop rate of citruses during tree retaining can be obviously reduced, and adverse influences of decrease of the next-year fruit setting rate caused by tree retaining preservation can be relieved.

Description

technical field [0001] The invention relates to the technical field of agriculture, in particular to a citrus tree-keeping fresh-keeping agent containing amino-oligosaccharin and cinnamic acid. Background technique [0002] Guangxi is one of the important producing areas of Shatangju. The flesh of Shatangju is crisp, juicy, slag-like, and sweet. It is rich in vitamin C, calcium, fiber, a small amount of protein, fat, and rich in glucose, fructose, sucrose, Malic acid, citric acid, citric acid, carotene, thiamine, riboflavin, niacin, ascorbic acid, and calcium, phosphorus, magnesium, sodium and other essential elements for the human body. It has the functions of nourishing blood and invigorating the spleen, etc., and is deeply loved by consumers. [0003] The Tangerine is one of the main fruits during the Spring Festival. The Tangerine in Guangxi usually matures in mid-to-late December and comes to an end by the end of January. In order to meet people's needs during the Spr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N43/16A01N37/10A01P21/00
CPCA01N43/16A01N37/10A01N2300/00
Inventor 邓付圆
Owner 邓付圆
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