Flavor enhancement microbial fertilizer for strawberries and application of flavor enhancement microbial fertilizer

A technology of fragrant mushrooms and strawberries, applied in the fields of application, nitrogen fertilizer, potassium fertilizer, etc., can solve the problems of uneven gas supply, easy shortage, short duration, etc., and achieve the effects of increasing soluble sugar content, improving photosynthesis, and increasing solubility

Inactive Publication Date: 2018-03-23
TAIZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While the ambient or atmospheric CO 2 The level of content is an important factor restricting photosynthesis. Studies have shown that: plants use C0 2 (When the sun is sufficient) the optimal concentration is 0.1%, while the C0 in the natural air 2 The average concentration is only 0.03%; in facility cultivation, its relatively closed environment causes CO 2 Concentration is more likely to be deficient than in the field, and the photosynthetic efficiency is lower; CO 2 The introduction of fertilization technology provides an effective way to solve the above problems
Currently, CO 2 Fertilization techniques mainly include chemical method, combustion method and liquid (steel cylinder) CO 2 However, these methods often have disadvantages such as uneven gas supply, short duration or high cost, and are difficult to promote in a large area, which restricts the popularization and application of this technology
However, the fertilizers used for strawberry cultivation usually only consider the nutrient absorption content of the plants, and there is no research on how to release carbon dioxide, increase the concentration and promote the aroma of strawberries from the composition of the fertilizer.

Method used

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  • Flavor enhancement microbial fertilizer for strawberries and application of flavor enhancement microbial fertilizer
  • Flavor enhancement microbial fertilizer for strawberries and application of flavor enhancement microbial fertilizer
  • Flavor enhancement microbial fertilizer for strawberries and application of flavor enhancement microbial fertilizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select raw materials according to the composition of strawberry flavoring bacterial fertilizer, specifically select yeast extract: 0.2wt%; potassium dihydrogen phosphate: 1.0wt%; ammonium bicarbonate: 0.1wt%; the rest is water; Make the level of Saccharomyces cerevisiae 10 8cfu / mL. The Saccharomyces cerevisiae here is generally activated Saccharomyces cerevisiae. The Saccharomyces cerevisiae here can be purchased directly or obtained by cultivation. The specific cultivation method is as follows:

[0030] The picked Saccharomyces cerevisiae was grown and cultured in YMP medium (yeast extract 3g / L, malt extract 3g / L, peptone 5g / L and glucose 10g / L) for 72 hours, the rotation speed was 150rpm, and the temperature was 25°C- Centrifuge the obtained yeast cells at 10,000 rpm for 10 minutes at 30° C., and resuspend them in sterile water to adjust the concentration of Saccharomyces cerevisiae to the desired requirement.

[0031] The specific preparation of the above-mentioned...

Embodiment 2

[0034] Select raw materials according to the composition of strawberry flavoring bacterial fertilizer, specifically select yeast extract: 1.0wt%; sodium dihydrogen phosphate: 0.3wt%; ammonium bicarbonate: 0.8wt%; the rest is water; then, add Saccharomyces cerevisiae, Make the content of Saccharomyces cerevisiae 5.0*10 8 cfu / mL.

[0035] The specific preparation method is consistent with that of Example 1, and will not be repeated here.

[0036] Saccharomyces cerevisiae wherein can obtain by following culture method, and concrete culture method is as follows:

[0037] The picked Saccharomyces cerevisiae was grown and cultivated in YMP medium (yeast extract 1.0g / L, malt extract 5.0g / L, peptone 2.0g / L and glucose 15g / L, and the rest was water) for 72 hours at a speed of 150rpm, the temperature is 25°C-30°C, centrifuge the obtained yeast cells at 10000rpm for 10 minutes, and resuspend in sterile water to adjust the concentration of Saccharomyces cerevisiae to the required requir...

Embodiment 3

[0039] Select raw materials according to the composition of strawberry flavoring bacterial fertilizer, specifically select yeast extract: 0.5wt%; sodium dihydrogen phosphate: 0.8wt%; potassium bicarbonate: 0.4wt%; the rest is water; then, add Saccharomyces cerevisiae, Make the level of Saccharomyces cerevisiae 10 9 cfu / mL.

[0040] The specific preparation method is consistent with that of Example 1, and will not be repeated here.

[0041] Saccharomyces cerevisiae wherein can obtain by following culture method, and concrete culture method is as follows:

[0042] The picked Saccharomyces cerevisiae was grown and cultured in YMP medium (yeast extract 5.0g / L, malt extract 1.0g / L, peptone 8.0g / L and glucose 5.0g / L, and the rest was water) for 72 hours. centrifuge the obtained yeast cells at 10,000 rpm for 10 minutes, and resuspend them in sterile water to adjust the concentration of Saccharomyces cerevisiae to the required requirements.

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Abstract

The invention relates to a flavor enhancement microbial fertilizer for strawberries and the application of the flavor enhancement microbial fertilizer. In order to solve the problem that the existingfeature flavor is low, the invention provides the flavor enhancement microbial fertilizer for strawberries and application of the flavor enhancement microbial fertilizer. The flavor enhancement microbial fertilizer contains saccharomyces cerevisiae, and is mainly prepared from the following components in parts by weight: 2 to 10 of yeast paste, 3 to 10 of phosphate and 1 to 8 of bicarbonate. The application of the microbial fertilizer refers to that the fertilizer is applied to strawberry plants with strawberry fruits in a turning stage. According to the flavor enhancement microbial fertilizerfor the strawberries and the application of the flavor enhancement microbial fertilizer, by adoption of the synergistic effect of the saccharomyces cerevisiae, the bicarbonate and the phosphate, thecontent of total volatile matters and the contents of esters and furanone which are feature flavor matters in the strawberry fruits can be promoted, and the flavor enhancement effect is achieved.

Description

technical field [0001] The invention relates to a strawberry aroma-enhancing bacterial fertilizer and an application thereof, belonging to the technical field of fertilizer processing. Background technique [0002] The fragrance of plant fruit is an important factor to attract customers to buy fruit, and is one of the important characteristics to measure the quality of fruit; the development of a plant fruit flavor enhancer is helpful to improve fruit quality and increase fruit sales, and has important applications value. [0003] There are many kinds of volatile components in strawberry fruit, but esters, furanones (DMMF) and other few substances with high fragrance value play an important role in the fragrance, although the synthetic pathway of furanones is not very clear yet , but a large number of studies have shown that it is synthesized from fructose 1,6 diphosphate, and the level of soluble sugar in the fruit plays an important role in the synthesis of furanones. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C05G3/00A01C21/00A01G7/02
CPCA01C21/00A01G7/02C05B7/00C05G3/00C05C3/00C05D7/00C05F11/08C05D1/00
Inventor 段文凯李钧敏杨钟毅金晶王金敖陈正东
Owner TAIZHOU VOCATIONAL COLLEGE OF SCI & TECH
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