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An organic acid application method for increasing the content of cucumber malonic acid

A technology of propanol and application methods, applied in fertilization methods, organic fertilizers, applications, etc., can solve problems such as low content of propanol and affect the quality of cucumber fruit, so as to increase the content of propanol and prevent fat The effect of accumulating and increasing the content

Active Publication Date: 2022-02-22
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of organic acid application method that improves cucumber propylene glycol content, this organic acid application method that improves cucumber propylene glycol content is used for solving the problem of propanol dipropanol in cucumber fruit in traditional cucumber cultivation methods. The low acid content affects the quality of cucumber fruit

Method used

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  • An organic acid application method for increasing the content of cucumber malonic acid
  • An organic acid application method for increasing the content of cucumber malonic acid

Examples

Experimental program
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Effect test

Embodiment 1

[0022] This organic acid application method to increase the content of cucumber propanol: apply citric acid CA, tartaric acid TA, malic acid MA, succinic acid SA, lactic acid LA, fumaric acid FA, caffeic acid CA, chlorogenic acid during the growth period of cucumber Any organic acid in CGA.

Embodiment 2

[0024] This organic acid application method for increasing the content of propanol in cucumber: the organic acid is any organic acid in citric acid CA, tartaric acid TA, malic acid MA, fumaric acid FA, and lactic acid LA, and has a promoting effect on the content of cucumber propanol. most notably. Among them, any organic acid in citric acid CA and tartaric acid TA, the optimal concentration range for promoting the content of cucumber propanol is 0.1~0.2 mmol·L -1 ;Malic acid MA, fumaric acid FA, lactic acid LA, any one of the organic acids, the best concentration range for promoting the content of propanol in cucumber is 0.2~0.4 mmol L -1 .

Embodiment 3

[0026] This method of applying organic acid to increase the content of cucumber propanedioic acid: in the fruiting period of the first to fourth knots in the early fruiting period of cucumbers, 3 days after planting, apply 0.4 mmol·L -1 Malic acid MA, 0.2 mmol·L -1 Any one of tartrate TA, the content of propanol in cucumber fruit was the highest; 0.4 mmol·L -1 Fumaric acid FA, 0.4 mmol L-1 Any kind of lactic acid LA has the highest content of propanol in cucumber fruit; in the fruiting period of 12-15 knots in the late fruiting period of cucumbers, 50 days after planting, 0.2 mmol·L -1 Citric acid CA, 0.2 mmol·L -1 Any kind of tartrate TA, the content of propanol in cucumber fruit is the highest.

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Abstract

The present invention relates to an organic acid application method for increasing the content of propanol in cucumbers. The method for applying organic acids to increase the content of propanol in cucumbers: apply citric acid CA, tartaric acid TA, and apples during the growth period of cucumbers. Acid MA, succinic acid SA, lactic acid LA, fumaric acid FA, caffeic acid CA, chlorogenic acid CGA any organic acid, the concentration range of any organic acid in citric acid CA, tartaric acid TA is 0.1~0.2 mmol· L ‑1 ; The concentration range of any organic acid in malic acid MA, fumaric acid FA, lactic acid LA is 0.2~0.4 mmol L ‑1 . The invention precisely applies the organic acid to the cucumber, and provides suitable organic acid types, organic acid dosage and application period, and can greatly increase the content of the cucumber propanol diacid.

Description

1. Technical field [0001] The invention relates to the field of vegetable cultivation, in particular to an organic acid application method for increasing the content of cucumber propanedioic acid. 2. Background technology [0002] The organic acids such as malic acid and citric acid contained in the fruit are important factors affecting the flavor of the fruit. These organic acids not only inhibit bacteria and fungi, induce disease resistance in the product, but also improve the acidity, flavor, and preservation quality of food, and prevent food spoilage; as acidulants and chelating agents, they can inhibit the production of fruits and vegetables in acidic environments. The activity of polyphenol oxidase in the body achieves the effect of preventing browning of fruits and vegetables. Organic acids are often considered safe for use as food additives. According to Pilizota et al., citric acid can control Listeria ( Listeria spp.), to prevent cross-infection of fresh-cut pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C05G5/20C05F11/00A01C21/00
CPCC05G5/20C05F11/00A01C21/005
Inventor 廉华马光恕王禹堃李丹丹张君鸣
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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