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

CN106259341AInactive Publication Date: 2017-01-04邓付圆
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-01-04
Estimated Expiration
Not applicable · inactive patent

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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.
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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...

Examples

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.