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A kind of plant color enhancer and its application and usage method

A color enhancer, plant technology, applied in the directions of botanical equipment and methods, plant growth regulators, plant growth regulators, etc., can solve the problems of agricultural product quality impact, human health hazards, growth inhibition, etc., to solve fruit quality problems, The effect of promoting plant growth and promoting coloring

Active Publication Date: 2022-03-04
SHENYANG INST OF APPL ECOLOGY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the use is not standardized, it may cause the crops to grow too fast, or inhibit the growth, or even die
It will have a certain impact on the quality of agricultural products and cause harm to human health

Method used

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  • A kind of plant color enhancer and its application and usage method
  • A kind of plant color enhancer and its application and usage method
  • A kind of plant color enhancer and its application and usage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In terms of parts by weight, the color enhancer includes: 7 parts of Lactobacillus rhamnosus, 2 parts of calcium, 0.25 part of magnesium, 0.1 part of boron, 0.5 part of potassium, and 0.15 part of iron, mixed to obtain a mixture; adding the mixture to the culture medium, Adjust the pH of the system between 6.5-7.5, at 30°C, ventilation ratio 1:0.3 (in fermentation production, the air flow rate is generally expressed by the ventilation ratio, usually expressed by the volume ratio of air passing through a unit volume of culture solution within one minute, The unit is V / V·m), fermented for 50 hours to obtain a color enhancer; wherein, the mixture accounts for 3% of the mass of the medium.

[0026] The medium composition is: 1L formula is peptone 10g, beef extract 10g, yeast powder 5g, glucose 20g, triammonium citrate 2g, magnesium sulfate heptahydrate 0.058g, sodium acetate 3.12g, disodium hydrogen phosphate 1.63g, potassium acetate 2.25g g, Tween 80 1mL, manganese sulfate...

Embodiment 2

[0038] In parts by weight, the color enhancer includes: 8 parts of Lactobacillus rhamnosus, 1 part of calcium, 0.25 part of magnesium, 0.1 part of boron, 0.5 part of potassium, and 0.15 part of iron to obtain a mixture; The conditions are pH 6.5-7.5, temperature 32°C, ventilation ratio 1:0.4, and fermentation for 45 hours. Wherein, the mixture accounts for 2% of the medium mass.

[0039]The medium formula is: 1L formula is peptone 10g, beef extract 10g, yeast powder 5g, glucose 20g, triammonium citrate 2g, magnesium sulfate heptahydrate 0.058g, sodium acetate 3.12g, disodium hydrogen phosphate 1.63g, potassium acetate 2.25g g, Tween 80 1mL, manganese sulfate tetrahydrate 0.25g, the rest is water.

[0040] application:

[0041] The experiment consisted of 2 treatments and 1 control, sprayed once after fruit setting on apples, and sprayed once during fruit turning period. Treatment 1: The color enhancer obtained in Example 2 was diluted 900 times with water, and sprayed on th...

Embodiment 3

[0049] According to the ratio of parts by weight, 7.5 parts of Lactobacillus rhamnosus, 1.5 parts of mineral calcium, 0.25 part of mineral magnesium, 0.1 part of mineral boron, 0.5 part of mineral potassium, and 0.15 part of mineral iron are mixed to obtain a mixture; the mixture Added to the culture medium, the fermentation conditions are pH 6.5-7.5, temperature 34°C, ventilation ratio 1:0.5, and fermentation for 43 hours. Among them, the mixture accounts for 1% of the mass of the culture medium.

[0050] The described Lactobacillus rhamnosus fermentation medium is: 1L formula is peptone 10g, beef extract 10g, yeast powder 5g, glucose 20g, triammonium citrate 2g, magnesium sulfate heptahydrate 0.058g, sodium acetate 3.12g, hydrogen phosphate Disodium 1.63g, potassium acetate 2.25g, Tween 80 1mL, manganese sulfate tetrahydrate 0.25g, and the rest is water.

[0051] In the experiment, 2 treatments and 1 control were set up in the perilla seedling stage (emergence-before branch...

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Abstract

The invention belongs to the technical field of plant color enhancers, and specifically relates to a plant color enhancer and its application and use method. Lactobacillus rhamnosus is mixed with various minerals, added to a culture medium, and fermented for a certain period of time under certain conditions to obtain a plant color enhancer. In parts by weight, it includes 7-9 parts of Lactobacillus rhamnosus, 1-2 parts of calcium, 0.25 parts of magnesium, 0.1 part of boron, 0.5 parts of potassium and 0.15 parts of iron. When in use, the color enhancer is diluted 800-1000 times with water, and sprayed on the surface of the plants at different stages of plant growth. The invention has the advantages that: the product components only contain microorganisms and mineral elements, and do not contain any chemical pesticides, chemical compounds, plant hormones, etc., ensuring the safety and ecological safety of agricultural products, and at the same time achieving the effect of increasing the color of fruits.

Description

technical field [0001] The invention belongs to the technical field of plant color enhancers, and in particular relates to a plant color enhancer and its application and usage method, which utilizes the combination of microbial agents and mineral elements to promote plant color enhancement. Background technique [0002] As we all know, fruit expansion, sweetening, and coloring can greatly improve the quality and appearance of fruits, flowers, or vegetables; promoting early maturity can make fruits appear on the market earlier, both of which are conducive to selling plants at a better price and significantly improving planting efficiency. Therefore, coloring, sweetening, and promoting early maturity are an important part of plant management in the later stage, which directly affects the planting efficiency of the year. [0003] Taking fruit as an example, the genetic factors of fruit, light, water, temperature, and sugar accumulation are the main factors that affect the color...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G7/06A01N63/20A01P21/00C05G3/00C05G3/50C05G5/20C05F17/20C05F17/40C12P1/04C12R1/225
CPCA01G7/06A01N63/20C05G3/00C05G3/50C05G5/20C05F17/20C05F17/40C05B7/00C12P1/04C12R2001/225C12N1/205C05C3/00C05C11/00C05D1/00C05D3/00C05D5/00C05D9/02C05F1/007C05F11/00C05F11/08Y02W30/40
Inventor 江志阳尹微
Owner SHENYANG INST OF APPL ECOLOGY CHINESE ACAD OF SCI
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