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Flavor enhancer and method for improving the fragrance of pumpkin leaves and taro

The technology of a flavor enhancer and pumpkin, applied in the field of crop cultivation, can solve the problems of increasing the flavor of pumpkin leaves and taro, and achieve the effects of helping ripening, increasing the flavor of taro, and enhancing photosynthesis.

Active Publication Date: 2021-12-17
INST OF VEGETABLES GUANGDONG PROV ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no research report on increasing the aroma of pumpkin leaves and taro through agronomic measures

Method used

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  • Flavor enhancer and method for improving the fragrance of pumpkin leaves and taro
  • Flavor enhancer and method for improving the fragrance of pumpkin leaves and taro

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A flavor enhancer and method for improving pumpkin leaf taro fragrance

[0030] The flavoring agent described in this example consists of 5mmol / L α-ketoglutaric acid, 4mmol / L γ-aminobutyric acid, 15mg / L 6-BA, and 15mmol / L ethephon.

[0031] The preparation method of the flavor enhancer of the present embodiment is: 0.73g α-ketoglutaric acid (final concentration is 5mmol / L), 0.41g γ-aminobutyric acid (final concentration is 4mmol / L), 0.015g 6-BA ( Final concentration is 15mg / L), and 2.17g ethephon (final concentration is 15mmol / L) is dissolved in 1 liter of water, obtains.

[0032] A method for improving the fragrance of pumpkin leaf taro, comprising the steps of:

[0033] (1), using Hoagland formula nutrient solution, hydroponic taro pumpkin resources;

[0034] (2), when the 50-day seedling age of taro fragrant pumpkin plant is adopted, the mode of foliage spraying is adopted, and the flavoring agent of 60ml present embodiment is sprayed for every plant; ...

Embodiment 2

[0037] Embodiment 2 A flavor enhancer and method for improving pumpkin leaf taro fragrance

[0038] The flavor enhancer described in this example consists of 5mmol / L α-ketoglutaric acid, 4mmol / L γ-aminobutyric acid, 15mg / L 6-BA, and 30mmol / L ethephon.

[0039] The preparation method of the flavor enhancer of this embodiment is the same as that of Example 1.

[0040] A method for improving the fragrance of pumpkin leaf taro, comprising the steps of:

[0041] (1), using Hoagland formula nutrient solution, hydroponic taro pumpkin resources;

[0042] (2), when the taro pumpkin plant is 48 days seedling age, adopt the mode of foliage spraying, and every plant sprays the flavor enhancer of 60ml present embodiment; Contrast adopts the mode of foliage spraying to spray clear water;

[0043] (3), 24 hours, 72 hours, and 120 hours after spraying the flavor enhancer, pumpkin leaves were sampled, and based on headspace solid-phase microextraction combined with gas chromatography-mass sp...

Embodiment 3

[0045] Embodiment 3 A flavor enhancer and method for improving the fragrance of pumpkin leaves and taro

[0046] The flavoring agent described in this example consists of 5mmol / L α-ketoglutaric acid, 4mmol / L γ-aminobutyric acid, 15mg / L 6-BA, and 3mmol / L ethephon.

[0047] The preparation method of the composite solution of this comparative example is the same as that of Example 1.

[0048] A method for improving the fragrance of pumpkin leaf taro, comprising the steps of:

[0049] (1), using Hoagland formula nutrient solution, hydroponic taro pumpkin resources;

[0050] (2), when the taro pumpkin plant is 48 days seedling age, adopt the mode of foliage spraying, and every plant sprays the flavor enhancer of 65ml present embodiment; Control adopts the mode of foliage spraying to spray clear water;

[0051] (3), 24 hours, 72 hours, and 120 hours after spraying the flavor enhancer, pumpkin leaves were sampled, and based on headspace solid-phase microextraction combined with gas...

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Abstract

The invention discloses a flavor enhancer and a method thereof for improving the fragrance of pumpkin leaves and taro. The flavor enhancer includes α-ketoglutaric acid, γ-aminobutyric acid, 6-BA and ethephon. By spraying the flavor enhancer of the present invention on the surface of pumpkin leaves, the content of the taro flavor compound 2-acetyl-1-pyrroline can be increased to more than 1.5 times, which significantly increases the taro flavor of the pumpkin leaves.

Description

technical field [0001] The invention belongs to the technical field of crop cultivation, and in particular relates to a flavor enhancer and a method for improving the fragrance of pumpkin leaves and taro. Background technique [0002] Pumpkin is an important vegetable crop, and pumpkin varieties with taro flavor are favored by consumers and the market, and have high economic benefits. In addition, taro flavor, as a unique quality trait in pumpkin germplasm resources, has theoretical research value. [0003] Both the fruits and leaves of the taro-flavored pumpkin resources have taro flavor, and they are related to a certain extent. During the cultivation process, the study of measures that can improve the aroma of leaves can provide a reference for the subsequent improvement of fruit aroma. At the same time, it is easier to carry out the experimental screening operation of cultivation measures on the effect of aroma enhancement on leaves in the laboratory, which can elimina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01N37/42A01N37/44A01N43/90A01N57/12A01P21/00A01G7/06A01G22/05
CPCA01N37/42A01N37/44A01N43/90A01N57/12A01G7/06A01G22/05
Inventor 李俊星杨暹罗剑宁吴海滨刘小茜赵钢军龚浩郑晓明
Owner INST OF VEGETABLES GUANGDONG PROV ACAD OF AGRI SCI
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