Tomato breeding method and fruit vinegar brewing method

A tomato and fruit vinegar technology, applied in the preparation of vinegar, fruit tree cultivation, etc., can solve the problems of not being suitable for direct drinking and high formaldehyde content, and achieve the effects of reducing breeding costs, high selection efficiency, and strong natural aroma

Pending Publication Date: 2022-03-11
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the fruit vinegars sold on the market have been tested to have high formaldehyde content and are not suitable for direct drinking. Therefore, it is necessary to screen the cultivated varieties to find tomato varieties suitable for brewing drinks, and to develop a low formaldehyde content that can It is an urgent problem to be solved by relevant personnel in the field to brew tomato fruit vinegar that can be drunk directly, and produce a nutritious and healthy tomato drink with strong aroma, no added other flavors and pigments, and safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for cultivating a tomato variety, the specific steps are as follows:

[0036] 1) Breeding of tomato strains Select 3-5 seeds of excellent individual plants from the F2 generation of the self-separated offspring of F1, scald the seeds in hot water at 60 degrees Celsius for 3 minutes, then soak for 5 hours to sow, and cultivate 6-8 seeds per offspring per plant. 2-3 true leaf seedlings;

[0037] 2) The seedlings are transplanted through training, and the seedlings cultivated by the offspring of a good single plant are transplanted with 1 strong seedling;

[0038] 3) When the inflorescence of the seedlings appears, top off the heart, keep 2-3 full and large flower buds after 3-5 days, and remove other redundant small flower buds;

[0039] 4) Vibrate the plant when the flower buds bloom, and select a fruit with a normal shape after bearing fruit;

[0040] 5) The fruit turns color to collect seeds, and the collected F3 generation seeds are lightly rubbed with fine...

Embodiment 2

[0045] A kind of application that utilizes the tomato that embodiment 1 cultivates to brew tomato fruit vinegar, its concrete steps are:

[0046]Select 13kg of fully ripe and high-quality tomato fruits, remove the stems of the tomato fruits, wash them, drain them, and then crush them with a horizontal screw juicer, put the crushed tomato juice, pulp, pulp, and peel into the cleaned, In the sterilized 304 stainless steel tank, add 1.5 kg of sucrose, 2.5 g of wine yeast LaffortF15, 3 g of sodium bisulfite, and 4 g of lactic acid bacteria into the steel tank. The fermentation temperature is 30 ° C. Deflate and stir twice a day until the tomato pulp sinks. After 7 days, when the content of soluble solids was 10%, the sealed secondary fermentation was carried out at a temperature of 13°C. The fermentation time was 2 months, and the 100-mesh gauze filter was carried out, and the supernatant liquid filtered by fermentation was packed. bottle, sealed, and stored at low temperature. T...

Embodiment 3

[0049] A kind of application in brewing tomato fruit vinegar with the tomato cultivated in embodiment 1, its concrete steps are:

[0050] Select 15.5kg of fully ripe high-quality tomato fruit, remove the stems of the tomato fruit, wash it, drain it, and then crush it with a horizontal screw juicer, put the crushed tomato juice, pulp, pulp, and peel into the cleaned 1. In the sterilized 304 stainless steel tank, add 3 kg of sucrose, 3.3 g of wine yeast LaffortF15, 1.5 g of sodium bisulfite, and 4 g of lactic acid bacteria into the steel tank. The fermentation temperature is 30 ° C, deflate and stir twice a day until the tomato pulp Shen, after 10 days, the content of soluble solids was 11% at this time, and the sealed secondary fermentation was carried out at a temperature of 15°C. The fermentation time was 2 months, and the 100 mesh gauze filter was carried out, and the supernatant from the fermentation filter was Liquid bottled, sealed, stored at low temperature. The resulti...

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PUM

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Abstract

The invention relates to a tomato breeding method and a method for brewing fruit vinegar, and particularly relates to a tomato strain breeding method which comprises the following steps: screening 3-5 seeds of excellent single plants from a selfing separation offspring F2 generation of F1, blanching the seeds for 3 minutes by hot water at 60 DEG C, continuously soaking for 5 hours, sowing, and cultivating 2-3 seedlings with 6-8 true leaves for each offspring; the seedlings cultivated in the first step are transplanted in an exercising mode, and one robust seedling is transplanted from excellent single-plant offspring; when the inflorescence of the rice seedlings in the step 2 appears, pinching is performed for 3-5 days, and 2-3 full flower buds are reserved; when the flower buds reserved in the step 3 bloom, the plants are vibrated, and a fruit with a normal shape is selected and reserved; when the fruits in the step 4 turn color, collecting seeds to obtain F3-generation seeds, slightly rubbing the F3-generation seeds with fine sand, and performing sowing and seedling raising again; repeating the steps 1-5, continuously sowing and selfing for more than 6 generations. According to the breeding method disclosed by the invention, the breeding cost is effectively reduced, and six generations can be bred in two years; the tomato fruit vinegar brewed by the method is strong in natural fragrance, safe and nutritional.

Description

technical field [0001] The invention relates to the field of vegetable breeding and product processing, in particular to a tomato breeding method and a method for brewing fruit vinegar. Background technique [0002] In the traditional tomato breeding process, multi-generation mixed seed collection and pedigree selection methods are mostly used, which have problems such as large planting groups, large land use, long cycle, more labor, time-consuming and laborious, and poor selection effects; After multiple generations of selection, there are serious diseases caused by conventional seedling breeding. At the same time, after multiple generations of selection, the genetic population is likely to decrease, which in turn affects the selection effect. Based on this, we have studied a tomato breeding method with short time, fast breeding speed, significantly improved selection efficiency and preservation of selection scale. A series of different colors, different hardness and differ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G22/05C12J1/00
CPCA01G22/05C12J1/00
Inventor 孙中峰王帅张宁
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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