Biological activator for promoting fruit coloring, and preparation method and application thereof

Abstract

The invention discloses a biological activator for promoting fruit coloring, and a preparation method and application thereof. Various nutrient substances, genistein and bioactive inducing substancesare dissolved in water or a potassium hydroxide solution respectively to prepare a uniform solution A, a uniform solution B and a uniform solution C, the three solutions are mixed with one another andundergo constant volume treatment to prepare the biological activator, and the preparation method is simple and rapid. The biological activator prepared in the invention contains nutrient substancessuch as nitrogen, phosphorus, potassium, boron, zinc and the like required by plant fruit development, also contains biological stimulation molecules used for promoting the formation of anthocyanin, and anthocyanin synthesis substrate induction factors used for promoting the formation of anthocyanin, and can promote anthocyanin synthesis, obviously improve the appearance color and coloring rate ofthe fruits and increase the weight and sweetness of the fruits, so the taste and quality of the fruits are improved; and the biological activator is safe, efficient, non-toxic, harmless and suitablefor planting of various plants.

Description

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AI Technical Summary

Benefits of technology

This patented technology helps plants grow better without harmful chemicals or other environmental concerns associated therewith. By introducing certain compounds called biosynthesis promoting factor(BPGF)) into their roots during vegetative growing process, these BPGF enhance the production of carotenoid pigments such as α-,β-carrotenedone-3'-indolato-4',5 '-dihydroclavane-2',6'-isopropenic acid(3H)-α-(Ethylaminoethylacrylate). These carboxypentaerythanols have been shown to be effective against diseases caused by excessive accumulation of chlorophyll within cells due to lack thereof from photosynthetically produced organisms. Additionally, this new ingredient added to food products made up mostly of fruits increases its tasteiness and palatability while also increasing resistance towards decomposition under sunlight conditions. Overall, it provides an improved way to make crops stronger and more resistant to damage from various external sources like weather events, disease vectors, insect attacks, drought stressors, heat waves, snowfall, rainwater, and poor soil conditionings.

Problems solved by technology

This patented technical solution involves promoting vegetable colors by adding certain chemical compounds called flavonoids (flavones) into crops during their growing process. These substances help protect these crop from harmful environmental factors while also making them look better for customers who want high-quality produce.

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