Fertilization method for improving taste of pumpkins

Abstract

The invention belongs to the technical field of pumpkin planting, and in particular relates to a fertilization method for improving the taste of pumpkins. The method concretely comprises the followingsteps: a grape skin dreg nutrient solution is applied to roots once in the initial stage of vine sprouting, and a nutrient solution is applied to leaf surfaces once in the middle stage of vine sprouting and the initial stage of flowering separately, wherein the nutrient solution is prepared from the following raw materials: ammonium molybdate, potassium dihydrogen phosphate, citric acid chelatedmanganese, citric acid chelated magnesium, dihydromyricetin, ferulic acid, phaeoporus obliquus polysaccharides, and water. According to the method provided by the invention, the growth and developmentof adventitious roots of pumpkin plants can be promoted, rapid activity of axillary buds on stem sections can be promoted, the development of lateral vines can be promoted, rapid differentiation of flower buds can be promoted, and flowering and fruiting can be effectively promoted; and the efficiency of photosynthesis can be effectively improved, nutrient absorption and transformation can be induced, the flowering rate and the pollen quality can be improved, the pollen activity can be improved, the growth and development and expansion of the pumpkins can be effectively promoted, the content of soluble solid matter and soluble sugars of the pumpkins can be significantly improved, the content of fibers of the pumpkins can be reduced, and the taste of the pumpkins can be effectively promoted.

Description

technical field [0001] The invention belongs to the technical field of pumpkin planting, in particular to a fertilization method for improving the taste of pumpkin. Background technique [0002] Pumpkin, an annual herbaceous vine of the genus Cucurbitaceae Cucurbita, has a strong ability to adapt to the environment. It has a wide range of planting in my country, rich resources, a variety of varieties, high nutritional value, and contains a variety of active substances, such as: pumpkin polysaccharides, pumpkin Protein, etc. have a certain auxiliary therapeutic effect on chronic diseases such as diabetes and hypertension. The pectin substance in pumpkin can absorb excessive cholesterol in the body, prevent and treat atherosclerosis; but the taste of pumpkin currently available on the market is not good. Ideal, often leads to poor sales of pumpkin, and sweetness is one of the important factors affecting the taste of pumpkin, soluble sugar content, soluble solid content and fiber...

AI Technical Summary

Problems solved by technology

[0002] Pumpkin, an annual herbaceous vine of the genus Cucurbitaceae Cucurbita, has strong environmental adaptability. It has a wide range of planting in my country, rich resources, various varieties, high nutritional value, and contains a variety of active substances, such as: pumpkin polysaccharides, pumpkin Protein, etc. have a certain auxiliary therapeutic effect on chronic diseases such as diabetes and hypertension. The pectin substance in pumpkin can absorb excessive cholesterol in the body, prevent and treat atherosclerosis; but the taste of pumpkin currently available on the market is not good. Ideal, often leads to poor sales of pumpkin, and sweetness is one of the important factors affecting the taste of pumpkin, soluble sugar content, soluble solid content and fiber content are all biochemical indicators that can reflect sweetness, the higher the soluble sugar and soluble solid content The higher the taste, the better the taste, and the lower the fiber content, the better the taste; so inventing a method to improve the taste of pumpkin is of great significance to the development of the pumpkin industry