Application of 2, 4-D sodium salt in prevention of waxberry abscission

Abstract

The invention provides application of 2, 4-D sodium salt in prevention of waxberry abscission. The 2, 4-D sodium salt enables thickening of waxberry carpopodium to make waxberry fruits less prone to abscission, and accordingly the waxberry abscission rate is decreased. The waxberry abscission rate is 13.4-28.6% when the 2, 4-D sodium salt is applied while the waxberry abscission rate is 34.0% when no agent is applied; thus the waxberry abscission rate is decreased by 5.4-20.6% by the 2, 4-D sodium salt, the 2, 4-D sodium salt cannot cause chronic diet exposure risks to children and adults.

Description

technical field [0001] The technical field of agricultural production of the present invention particularly relates to the application of 2,4-D sodium salt in preventing bayberry fruit drop. Background technique [0002] Myrica rubra belongs to the small trees or shrubs of the Myricaceae family Myrica rubra. The flesh of myrica rubra has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. Waxberry can be eaten directly, and can be processed into dried bayberry, sauce, candied fruit, etc. It can also be made into wine, which has functions such as quenching thirst, promoting body fluid, and helping digestion. The sugar content of bayberry pulp is 12%-13%, the acid content is 0.5%-1.1%, and it is rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body , so it has great nutritional value for the human body. [0003...

AI Technical Summary

Problems solved by technology

[0003] However, due to the mature harvesting period of bayberry coincides with the plum rain season, a large number of bayberry fruit will be caused by the continuous rain in the usual year, and pests such as red bayberry fruit fly, penicillium, green mold, and white rot will affect the bayberry fruit. The hazards of the red bayberry, as well as the combined effect of many factors such as the damage of the wind to the bayberry fruit, have caused the current situation of "half harvested and half rotten" in the bayberry output every year, which has increased the fruit drop rate of the bayberry.

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