Application of chitosan oligosaccharide peptide calcium in prevention of fruit cracking, preparation method and use methods thereof

A technology of chitosan oligosaccharide and peptide calcium, which is applied in the field of application, preparation and use of chitosan oligosaccharide peptide calcium in the prevention of fruit cracking, can solve the problems of difficult coloring, waste of chitosan, unfavorable fruit development, etc., and achieve the prevention of fruit cracking , stable quality, and improved film-forming properties

Active Publication Date: 2020-11-06
山东爱果者生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides the application, preparation and use of chitosan oligosaccharide peptide calcium in the prevention of fruit cracking. The technical problems to be solved are 1) the application of chitosan oligosaccharide peptide calcium in the prevention of fruit cracking; 2) the use of cellulase to hydrolyze the product quality Unstable; 3) Using hydrogen peroxide to hydrolyze, the hydrolyzate is uncontrollable, causing waste of chitosan; 4) Chitosan and calcium need to coexist in an acidic environment, but the acidic environment is not conducive to fruit development, pH is higher than 6, the shell The problem of non-coexistence of oligosaccharides and calcium; 5) Use auxin to prevent fruit cracking and not easy to color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Application of Chitosan Oligosaccharide Peptide Calcium in Prevention of Fruit Cracking.

[0049] Chitooligosaccharide peptide calcium has a pH of 6.5.

[0050] The preparation method of chitosan oligosaccharide peptide calcium is carried out according to the following steps:

[0051] Chitosan is enzymatically hydrolyzed with lysozyme at 45°C for 12 hours in an acidic environment to obtain chitosan oligosaccharide enzymatic hydrolysis solution;

[0052] The acidic environment is obtained by mixing deionized water, maleic acid and ammonium bicarbonate according to a mass ratio of 62:20:18, adding 5% sodium hydroxide after mixing, and adjusting the pH to 4.5;

[0053] The mass ratio of chitosan, acid environment and lysozyme is 6:93.7:0.3.

[0054] React for 30 minutes at a pressure of 11atm and a temperature of 180°C;

[0055] Add potassium hydroxide and carry out hydrolysis to obtain the hydrolyzate of chitosan oligosaccharide peptide for agriculture;

[0056] The mas...

Embodiment 2

[0061] Application of Chitosan Oligosaccharide Peptide Calcium in Prevention of Fruit Cracking.

[0062] The pH of chitosan oligosaccharide peptide calcium is 6.5, and also includes gibberellin, and the mass ratio of chitosan oligosaccharide peptide calcium to gibberellin is 90:10.

[0063] The preparation method of chitosan oligosaccharide peptide calcium is carried out according to the following steps:

[0064] Chitosan is enzymatically hydrolyzed with lysozyme at 45°C for 12 hours in an acidic environment to obtain chitosan oligosaccharide enzymatic hydrolysis solution;

[0065] The acidic environment is obtained by mixing deionized water, maleic acid and ammonium bicarbonate according to a mass ratio of 62:20:18, adding 5% sodium hydroxide after mixing, and adjusting the pH to 4.5;

[0066] The mass ratio of chitosan, acid environment and lysozyme is 6:93.7:0.3.

[0067] React for 30 minutes at a pressure of 11atm and a temperature of 180°C;

[0068] Add potassium hydro...

Embodiment 3

[0075] Application of Chitosan Oligosaccharide Peptide Calcium in Prevention of Fruit Cracking.

[0076] The pH of chitosan oligosaccharide calcium is 6.2, and the mass ratio of chitosan oligosaccharide calcium to gibberellin is 50:50.

[0077] The preparation method of chitosan oligosaccharide peptide calcium is carried out according to the following steps:

[0078] Chitosan is enzymatically hydrolyzed with lysozyme at 30°C for 26 hours in an acidic environment to obtain an enzymatic hydrolyzate of chitosan oligosaccharides for agriculture;

[0079] The acidic environment is obtained by mixing deionized water, pentenoic anhydride and ammonium sulfate according to the mass ratio of 86:8:6, adding 5% sodium hydroxide after mixing, and adjusting the pH to 4.2;

[0080] Described acidic environment is the composition of deionized water, pentenoic anhydride and ammonium sulfate according to mass ratio 86:8:6;

[0081] The mass ratio of chitosan, acid environment and lysozyme is ...

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PUM

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Abstract

The invention relates to application of chitosan oligosaccharide peptide calcium in prevention of fruit cracking, a preparation method and a use method thereof, wherein a chitosan oligosaccharide peptide calcium aqueous solution is sprayed on fruit surfaces 4-48 hours before heavy rain comes. According to the invention, with chitosan oligosaccharide peptide calcium, fruit cracking can be effectively prevented, and the fruit quality is improved.

Description

technical field [0001] The invention relates to the application, preparation and use of chitosan oligosaccharide peptide calcium in preventing fruit cracking. Background technique [0002] The common cause of fruit cracking is calcium deficiency. Calcium supplementation is usually carried out in the early stage of fruit growth. This is because fruit cracking is related to the toughness and thickness of the peel, and the toughness and thickness of the peel are gradually formed during the early growth of the fruit. Therefore, the fruit The effect of calcium supplementation in the later period is not very good. In a year with good weather, calcium supplementation can indeed play a good role in preventing fruit cracking. However, in drought or rainy seasons, calcium supplementation can be used to prevent fruit cracking. The effect is Poor. [0003] Fruit cracking often occurs during the ripening period of the fruit, because this is the season with sufficient rain. After the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N43/16A01N43/12A01N45/00A01N43/38A01N61/00A01P21/00C07K1/107C12P19/00C12P19/04C12P19/12C12P19/14
CPCA01N43/12A01N43/16A01N43/38A01N45/00A01N61/00C07K1/107C12P19/00C12P19/04C12P19/12C12P19/14
Inventor 韩国涛于景晴班宜民张兴华
Owner 山东爱果者生物技术有限公司
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