Method for improving fruit color

A fruit and fruit surface technology, applied in the field of production, can solve the problems of shortening shelf life, reducing storability, etc., and achieve the effect of improving sensitivity, improving internal and external quality, and promoting coloring

Inactive Publication Date: 2005-05-11
NANJING AGRICULTURAL UNIVERSITY
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  • Application Information

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Problems solved by technology

In addition, there are also reports that plant growth substances such as spraying naphthalene acetic acid, sodium 2-methyl-4 chlorobutyrate, ethephon, and abscisic acid can p

Method used

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  • Method for improving fruit color
  • Method for improving fruit color
  • Method for improving fruit color

Examples

Experimental program
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example 1

[0023] Example 1. At the beginning of October 2003, unbagged fruits were treated with exogenous ALA one month before Fuji apple ripening and picking. When harvested, the anthocyanin content of the pericarp of the control fruit was 164.07nmol / g FW, while the anthocyanin content of the fruit treated with 100-500mg / L ALA was 322.08nmol / g FW, 362.34nmol / g FW and 238.30nml / g FW was extremely significantly higher than that of the water-treated control (Table 1). In addition, the determination of the soluble solid content of the fruit showed that the content of ALA-treated fruit was significantly higher than that of the control. Among them, the average value of the control fruit is 11°, and the 100-500mg / L ALA treatment fruit is 12.05°, 14.15° and 13.35° respectively. Therefore, the flavor of the fruit is obviously better than that of the water control

example 2

[0024] Example 2. At the beginning of October 2003, the bagged fruit was treated with exogenous ALA one month before Fuji apple ripening and picking. When harvested, the anthocyanin content of the control fruit pericarp was 148.29nmol / g FW, while the anthocyanin content of the fruit treated with 300mg / LALA was 300.00nmol / g FW, which was also significantly higher than that of the water control (Table 1).

[0025] Example 3. In mid-September 2004, apple fruits were treated with 5-aminolevulinic acid, levulinic acid and glutamic acid respectively, and then samples were taken at different times to measure the anthocyanin content of the pericarp, and the anthocyanin content of the pericarp was found to be 4 days after the treatment It has been significantly higher than the control, and in the subsequent measurement process, it is always higher than the control (September 21 to October 30), indicating that levulinic acid and glutamic acid treatment can indeed promote apple coloring (...

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Abstract

A method for promoting the colouring on fruit (apple, pear, peach, grape, etc) features that the 5-aminolevulinic acid (ALA), or levulinic acid (LA)1 or glutamic acid (Glu) is applied to the fruit.

Description

1. Technical field [0001] The invention relates to a method for promoting fruit coloring, which belongs to the application of biochemical reagents in agricultural production, and is specially used for the production of colored fruits such as apples, pears, peaches, grapes and the like. 2. Technical background [0002] The appearance color of fruit is an important quality index of many colored fruits such as apples, pears, peaches, grapes, etc., and it is also an important manifestation of the commercial quality of the fruits. Since 1994, my country's fruit tree cultivation area and total output have ranked first in the world. However, the quality of my country's fruit is far from meeting the requirements of the consumer market. The annual export volume is only about 1.5% of the annual output, and the export unit price is far lower. For developing countries, it is even lower than the international average level, making it difficult to participate in international market compet...

Claims

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Application Information

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IPC IPC(8): A01G7/06
Inventor 汪良驹王中华李志强
Owner NANJING AGRICULTURAL UNIVERSITY
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