Nectarine anti-cracking fruit preparation and its preparation method and application

A technology for nectarine and fruit cracking, applied in the field of nectarine anti-cracking fruit preparation and preparation thereof, can solve problems such as damaged quality and reduced commercial value, and achieve the effects of increased anti-cracking ability, efficient absorption and enhanced elasticity

Active Publication Date: 2020-12-08
XUCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nectarines are deeply loved by consumers because of their delicious taste, rich nutrition and smooth appearance, but the cracking of nectarines will destroy their quality and reduce their commodity value

Method used

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  • Nectarine anti-cracking fruit preparation and its preparation method and application

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preparation example Construction

[0018] The preparation method of the nectarine anti-cracking fruit preparation includes the following steps: put the compound amino acid into water and mix it evenly, then heat it, and when the temperature rises to 80-90°C, add Ca(NO 3 ) 2 Mix with KCl, stir continuously until completely dissolved, keep the above temperature for chelation reaction for 40~60min, after lowering to normal temperature, add surfactant, stir evenly to get this product.

[0019] The application method of the nectarine anti-cracking fruit preparation is as follows: the 80-90 times dilution of the nectarine anti-cracking fruit preparation prepared above is evenly sprayed on the leaf surface and fruit surface during the expansion stage of the nectarine, and the number of spraying is one time; When spraying each time, the effect is best before 11:00 am or after 3:00 pm on sunny days, and it needs to be sprayed at least 3 hours after rain;

Embodiment 1

[0021] Preparation and application effect verification of nectarine anti-cracking preparation.

[0022] The nectarine anti-cracking fruit preparation consists of the following raw materials in parts by mass: Ca(NO 3 ) 2 32 parts, KCl parts, 8 parts of compound amino acid, surfactant (Tween 80: sodium dodecyl sulfate = 4:6) 5 parts, water 45 parts.

[0023] The preparation method is as follows: put the compound amino acid into water, mix it evenly and heat it, when the temperature rises to 80~90℃, add Ca(NO 3 ) 2 Mix with KCl, stir continuously until completely dissolved, keep the above temperature for chelation reaction for 40~60min, after lowering to normal temperature, add surfactant, stir evenly to get this product.

[0024] Calcium application effect verification: 90-fold dilution of the above product is evenly sprayed on the leaf surface and fruit surface of the nectarine during the expansion period. It needs to be sprayed after 3 hours. According to the above-mention...

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Abstract

The invention discloses a nectarine crack resistance preparation which comprises, in weight percentage, 30-35% of Ca (NO3)2, 10-14% of KCl, 6-10% of compound amino acid, 3-8% of surface active agents and 42-47% of water, and the total weight percentage of the component materials is one hundred percent. The nectarine crack resistance preparation is diluted by 80-90 and sprayed on the surfaces of leave and fruits, so that calcium and potassium can be rapidly and efficiently absorbed, a large quantity of pectate calcium is formed in fruit peel, protoplast elasticity is enhanced, and crack resistance is enhanced.

Description

technical field [0001] The invention relates to the field of nectarine protective agents, in particular to a nectarine anti-cracking preparation and a preparation method and application thereof. Background technique [0002] Nectarines are loved by consumers because of their delicious taste, rich nutrition and smooth appearance, but cracking of nectarines will destroy their quality and reduce their commodity value. Calcium forms calcium pectate in the cell wall. Calcium pectate is an important part of the cell wall and the intercellular layer. By connecting adjacent cells, the toughness between cells is increased, and the difficulty of hydrolysis of protopectin increases, making the fruit resistant to cracking. Enhanced capabilities. Potassium can assimilate the products of leaves, which is beneficial to fruit development and regulates the hardness of the peel. If the fruit is deficient in potassium, it is easy to cause fruit cracking. [0003] Therefore, the occurrence of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C05G3/50C05G5/20C05G5/27A01C21/00
CPCA01C21/005C05C5/04C05G3/00C05C11/00C05D1/02
Inventor 朱明涛余俊李伟民
Owner XUCHANG UNIV
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