Fertilization method for improving taste of pumpkins

A fertilization method and a taste technology are applied in the field of fertilization for improving the taste of pumpkins, which can solve the problems of unsalable pumpkins, unsatisfactory taste, and low taste, and achieve the effects of improving taste, improving photosynthesis efficiency, and promoting growth and development.

Inactive Publication Date: 2018-05-15
枞阳县天腾生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 cu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the embodiment of the present invention, a method of fertilizing to improve the mouthfeel of pumpkin, the specific method is as follows:

[0017] Apply grape pomace nutrient solution once to the roots at the early stage of vine pulling, and spray nutrient solution once on the leaves at the middle stage of vine pulling and early flowering stage;

[0018] The nutrient solution is made of the following raw materials in parts by weight: 0.87 parts of ammonium molybdate, 4.3 parts of potassium dihydrogen phosphate, 0.67 parts of chelated manganese citric acid, 0.74 parts of magnesium chelated citrate, and 0.11 parts of dihydromyricetin , 0.16 parts of ferulic acid, 0.21 parts of Chaga polysaccharide, and 870 parts of water.

[0019] As a further solution of the invention: the grape skin pomace nutrient solution is made of the following raw materials in parts by weight: 180 parts of grape skin pomace, 16 parts of fresh mulberry leaves, 20 parts of fresh pine needles, 6 par...

Embodiment 2

[0025] In the embodiment of the present invention, a method of fertilizing to improve the mouthfeel of pumpkin, the specific method is as follows:

[0026] Apply grape pomace nutrient solution once to the roots at the early stage of vine pulling, and spray nutrient solution once on the leaves at the middle stage of vine pulling and early flowering stage;

[0027] The nutrient solution is made from the following raw materials in parts by weight: 0.9 part of ammonium molybdate, 4.4 parts of potassium dihydrogen phosphate, 0.69 part of chelated manganese citric acid, 0.76 part of chelated magnesium citric acid, and 0.12 part of dihydromyricetin , 0.17 parts of ferulic acid, 0.22 parts of Chaga polysaccharide, and 880 parts of water.

[0028] As a further solution of the invention: the grape skin pomace nutrient solution is made of the following raw materials in parts by weight: 185 parts of grape skin pomace, 16.5 parts of fresh mulberry leaves, 21 parts of fresh pine needles, 6....

Embodiment 3

[0034] In the embodiment of the present invention, a method of fertilizing to improve the mouthfeel of pumpkin, the specific method is as follows:

[0035] Apply grape pomace nutrient solution once to the roots at the early stage of vine pulling, and spray nutrient solution once on the leaves at the middle stage of vine pulling and early flowering stage;

[0036] The nutrient solution is made of the following raw materials in parts by weight: 0.93 parts of ammonium molybdate, 4.5 parts of potassium dihydrogen phosphate, 0.71 parts of chelated manganese citric acid, 0.78 parts of magnesium chelated citrate, and 0.13 parts of dihydromyricetin , 0.18 parts of ferulic acid, 0.23 parts of chaga polysaccharide, and 890 parts of water.

[0037] As a further solution of the invention: the grape skin pomace nutrient solution is made of the following raw materials in parts by weight: 190 parts of grape skin pomace, 17 parts of fresh mulberry leaves, 22 parts of fresh pine needles, 7 par...

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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...

Claims

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Application Information

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IPC IPC(8): A01C21/00C05G3/00C05F15/00
CPCA01C21/005C05B7/00C05F5/002C05G3/00C05G5/20C05G5/23
Inventor 吴海生
Owner 枞阳县天腾生态农业有限公司
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