Application of chlorin iron in grape preservation and its preservation method

Abstract

The present invention relates to the application of chlorin iron in grape preservation and a preservation method thereof, specifically, diluting chlorin iron by 500 to 10,000 times on the basis of a liquid medicine with a concentration of 0.02wt% and then soaking or spraying the grapes to achieve a preservation effect. The present invention uses grapes as an example to study the preservation effect of chlorin iron, and measures the fruit rot rate, fruit hardness, titratable acid content, and soluble solid content. The results show that treatment with plant immune inducer chlorin iron solution of different concentrations has a certain preservation effect on grapes, and the preservation effect of chlorin iron diluted 5,000 times is particularly good, which can delay the process of grape rot, and provide new ideas and reference basis for grape preservation.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product preservation, in particular to application of chlorin iron in grape preservation and a preservation method thereof. Background Art

[0002] Grapes are a representative fruit. They are deciduous vines of the grape family, native to western Asia, and are one of the world's main fruits. my country's grape industry is dominated by fresh-eating grapes, and has developed a number of fresh-eating varieties, including "Kyoho", "Xiahei", "Hanxiangmi", and "Yangguang Rose". Grapes have the advantages of high sugar content, good quality, no cracking, and no grain loss. In recent years, they have been deeply loved by people. Because their fruits are high-water-content berries, they are easily mechanically damaged during picking, and are prone to rotting and threshing when stored at room temperature, which is not conducive to the commercialization process. Therefore, exploring a suitable preservation mode is particularly important to maintain the shelf quality of grapes.

[0003] In recent years, plant immune inducers have been recognized by farmers and basic plant protection technicians for their broad spectrum, effectiveness, safety, greenness and pollution-free characteristics. Plant immune inducers use external inducers to activate the plant's own resistance system to enhance the plant's resistance to pathogens.

[0004] Chlorin iron is a new type of plant immune inducer jointly developed by Jiangsu Academy of Agricultural Sciences and Nanjing Better Biotechnology Co., Ltd. It is a natural compound extracted from silkworm excrement with a brand-new compound structure (CAS: 15492-44-1) and has complete independent intellectual property rights: a porphine ring plus Fe 3+ / 2+ , similar to chlorophyll and hemoglobin. In terms of function, a large number of early test results show that dihydrochlorin iron has obvious immune induction effects on a variety of crops, which can enhance the tolerance of crops to biotic and abiotic stresses, and at the same time has the effect of increasing yield. It took more than ten years from the discovery to the registration of dihydrochlorin iron, and it has achieved good results in a variety of crops: when used on rapeseed, it increases the frost resistance of rapeseed during the winter, and the rapeseed plants are strong, and the plant height, branches, number of siliques and number of angular grains are significantly increased, with a significant increase in yield; when used on rice, it can increase the germination rate of rice seeds, enhance the disease resistance of rice to rice blast and sheath blight, increase the ear formation rate and thousand-grain weight, and have a significant effect of increasing yield; it has also achieved good stress resistance and yield-increasing effects in crops such as wheat, peppers, potatoes, ginger, peanuts, and soybeans; when used on tobacco, it has a promoting effect on its growth and yield. However, there are few reports on the use of plant immune inducers for fruit preservation. The current application of dihydrochlorin iron is limited to regulating plant growth and development, and there is no research to show whether it can be used as a plant preservative. Summary of the invention

[0005] In order to overcome at least one problem existing in the prior art, the present invention provides an application of dihydrochlorin iron in grape preservation and a preservation method thereof, which uses white Rosario grapes and Kyoho grapes as test materials, and uses 1-MCP, a fruit preservative commonly used in the market, as a positive control group, to study the post-harvest preservation effect of grapes treated with different concentrations of plant immune inducer dihydrochlorin iron solution, thereby providing a theoretical basis for its application in the post-harvest storage and preservation of grapes.

[0006] To achieve the above object, the present invention adopts the following technical solution:

[0007] The first aspect of the present invention is to provide a grape preservative, which contains dihydrochlorin iron, wherein the dihydrochlorin iron is a dihydrochlorin iron solution diluted by 500 to 10000 times based on a drug solution with a concentration of 0.02wt%. The above dilution multiple can be specifically 500 times, 800 times, 1000 times, 2000 times, 3000 times, 4000 times, 5000 times, 8000 times and 10000 times, etc.

[0008] Further, the dilution multiple is 2000 to 5000; preferably 2000 times or 5000 times, more preferably 5000 times. The above-mentioned dihydrochlorin iron can be diluted with sterile water (such as sterilized tap water, distilled water, deionized water, etc.) to prepare a dihydrochlorin iron solution. More specifically, on the basis of 2wt% of the original drug, 100 times the mass of distilled water is first added to dilute it to obtain 0.02wt% of the drug solution, and then the corresponding multiples are diluted on this basis.

[0009] It is understandable that the above-mentioned chlorin iron solution may also include permissible and acceptable auxiliary inactive ingredients, and may also include other active ingredients that can exert a synergistic preservation effect with chlorin iron.

[0010] It is understandable that the grapes mentioned above can be any suitable grape variety, preferably "Blanca Rosario" grapes, "Kyoho" grapes, etc.

[0011] The second aspect of the present invention is to provide a method for preserving grapes using dihydrochlorin iron or any grape preservative as described in the first aspect of the present invention, which comprises the steps of treating refrigerated grapes or fresh grapes with diluted dihydrochlorin iron to achieve a preservative effect.

[0012] Furthermore, in the above method, the drug solution with a concentration of 0.02 wt% is diluted with sterile water to obtain a dihydrochlorin iron solution, and the grapes are soaked in the dihydrochlorin iron solution for 1 to 300 seconds or sprayed with the dihydrochlorin iron solution. Preferably, the soaking time is 1 minute or 3 minutes.

[0013] Furthermore, in the above method, the grapes treated with dihydrochlorin iron are placed in a ventilated place to dry, and then sealed in a fresh-keeping bag and stored at room temperature or refrigerated.

[0014] Furthermore, in the above method, the grapes are grapes whose berries are intact, uniform in size, uniform in color, and similar in maturity after rotten and cracked grapes are removed; the refrigerated grapes are grapes that have been stored in a cold storage for 1 to 3 weeks, preferably stored in a cold storage for two weeks.

[0015] In a specific embodiment, on the basis of 2wt% dihydrochlorin iron original drug, 100 times the mass of distilled water is first added to dilute it to obtain 0.02wt% drug solution, and then sterile water is added to dilute it to 500 times, 2000 times, 5000 times and 10000 times (5000 times is most preferred) to obtain dihydrochlorin iron solution, and grapes that have been refrigerated for a week or fresh grapes are soaked in the dihydrochlorin iron solution for one minute, placed in a ventilated place to dry, and then placed in a polyethylene box and sealed with a polyethylene fresh-keeping bag, and stored at room temperature 25 (±0.5) ° C.

[0016] Furthermore, in the above method, the grape preservation method reduces the rot rate of grapes, maintains the hardness of grapes, maintains the titratable acid content of grapes, and maintains the soluble solid content of grapes.

[0017] Specifically, dihydrochlorin iron diluted 5000 times is more conducive to reducing the rot rate of grapes, dihydrochlorin iron diluted 2000 times or 10000 times is more conducive to maintaining the firmness and titratable acid content of grapes, and dihydrochlorin iron diluted 2000 times or 5000 times is more conducive to maintaining the soluble solid content.

[0018] The third aspect of the present invention is to provide the use of dihydrochlorin iron or any grape preservative as described in the first aspect of the present invention in grape preservation.

[0019] Furthermore, the application includes at least one of the following applications: application in grape storage and preservation and transportation and circulation preservation, and application in extending the storage period of grape fruits.

[0020] Furthermore, the dihydrochlorin iron acts on the fruit stems to keep the grapes fresh, or acts on the grapes themselves to keep them fresh, or acts on both to keep the grapes fresh.

[0021] Compared with the prior art, the present invention adopts the above technical solution to have the following beneficial effects:

[0022] The present invention first discovered that the plant immune inducer dihydrochlorin iron can be used for grape preservation. Through the determination of various physical and chemical quality indicators of grapes at room temperature in different batches, it is concluded that a certain concentration of dihydrochlorin iron solution immersion treatment has a good preservation effect on maintaining the quality of grape fruits, wherein the dihydrochlorin iron solution treatment concentration of 5000x times has a better preservation effect. Dihydrochlorin iron is safe and low-toxic to the environment and animals, and has high safety performance after dilution. The discovery of the preservation effect of the above dihydrochlorin iron expands its application field, provides new ideas and reference basis for grape preservation, ensures the high added value of grape post-harvest preservation, delays the process of grape rot and reduces the rot loss of grapes in various links after harvest, and has good economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are only used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0024] Figure 1 This is a schematic diagram showing the effect of using different concentrations of chlorin iron solutions to treat "White Rosario" grapes after two weeks of refrigeration on their rot rate in one embodiment of the present invention;

[0025] Figure 2 This is a schematic diagram showing the effect of using different concentrations of chlorin iron solutions to treat fresh "White Rosario" grapes on their decay rate in one embodiment of the present invention;

[0026] Figure 3 This is a schematic diagram showing the effect of different concentrations of chlorin iron solution treatment on the hardness of "White Rosario" grapes in one embodiment of the present invention;

[0027] Figure 4 This is a schematic diagram showing the effect of different concentrations of chlorin iron solution treatment on the titratable acid content of "White Rosario" grapes in one embodiment of the present invention;

[0028] Figure 5 This is a schematic diagram of the effect of different concentrations of chlorin iron solution treatment on the soluble solid content of "White Rosario" grapes in one embodiment of the present invention;

[0029] Figure 6 This is a schematic diagram showing the effect of using a dihydrochlorin iron solution to treat fresh "Kyoho" grapes on their decay rate in one embodiment of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without creative work belong to the scope of protection of the present invention. The experimental methods without specific conditions in the following embodiments are usually measured according to national standards. The experimental materials without the source indicated in the following embodiments are all commercially available raw materials. The equipment used in each step in the following embodiments is conventional equipment. If there is no corresponding national standard, it is carried out according to the general international standards, conventional conditions, or according to the conditions recommended by the manufacturer. Unless otherwise specified, all parts are weight parts and all percentages are mass percentages. Unless otherwise defined or specified, all professional and scientific terms used in the present invention have the same meaning as those familiar to those skilled in the art. In addition, any method and material similar or equal to the recorded content can be applied to the method of the present invention.

[0031] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. The present invention is further described below in conjunction with the drawings and specific embodiments, but is not intended to be a limitation of the present invention.

[0032] In the following embodiments, the materials used include:

[0033] "White Rosario" grapes: divided into two batches. The first batch was harvested in local vineyards and immediately put into plastic baskets, stored in cold storage for two weeks before the experiment; the second batch of grapes was immediately harvested and put into plastic baskets and transported back to the laboratory for processing on the same day. Rotten and cracked grapes were removed, and grapes with intact berries, uniform size, uniform color, and similar maturity were retained as test materials;

[0034] "Kyoho" grapes: immediately after harvesting, they were packed into plastic baskets and transported back to the laboratory for processing on the same day. Rotten and cracked grapes were removed, and grapes with intact berries, uniform size, uniform color, and similar maturity were retained as test materials. Single grapes were used without stalks;

[0035] Chlorin iron: 2 wt% of the original drug provided by Nanjing Better Biotechnology Co., Ltd., CAS No. 15492-44-1, in powder form.

[0036] In the following examples, the instruments and reagents used include: fruit hardness tester (GY-2), Hebei Runlian Machinery Equipment Co., Ltd.; PAL-1 portable handheld refractometer, Japan Atuo; phenolphthalein, Macklin; sodium hydroxide, Guangdong Guanghua Technology Co., Ltd.; 1-MCP portable bag, Dr. Fresh.

[0037] In the following examples, the experimental data obtained were statistically processed using Excel, SPSS software was used to analyze the experimental data, and one-way analysis of variance was used for significance test (P < 0.05).

[0038] Example 1 - Effect of chlorin iron on the rot rate of "White Rosario" grape fruit

[0039] This example studies the effect of dihydrochlorin iron on the rot rate of grape fruit. The grape varieties used are the "White Rosario" grapes of the first and second batches mentioned above. The experimental groups are set as follows: a blank control group (sterilized tap water, CK group), a positive control group (1-methylcyclopropene, 1-MCP group), and dihydrochlorin iron groups (Fe500x group, Fe2000x group, Fe5000x group, Fe10000x group).

[0040] The treatment methods for the above experimental groups are as follows:

[0041] Blank control group: Use sterile tap water as the control group (CK). Soak the selected grape bunches in sterile tap water for one minute, place them in a ventilated place to dry, then place them in a polyethylene box and seal them with a polyethylene fresh-keeping bag at room temperature 25 (± 0.5) ℃.

[0042] Positive control group: Put the selected grape bunches and 1-MCP portable bag into a polyethylene box and seal it with a polyethylene fresh-keeping bag, and place it at room temperature 25 (± 0.5) ℃.

[0043] Dihydrochlorin iron group: On the basis of 2wt% original drug, first add 100 times the mass of distilled water to dilute, obtain 0.02wt% drug solution, then add sterile tap water to dilute to 500 times, 2000 times, 5000 times and 10000 times, respectively Fe500x, Fe2000x, Fe5000x and Fe10000x, ready for use. Soak the selected grape bunches in dihydrochlorin iron solutions of different concentrations for one minute (based on the fact that dihydrochlorin iron is water-soluble, there is no difference between the effects of spraying and soaking; soaking time less than one minute (such as taking out immediately) also has the same effect), place in a ventilated place to dry, put in a polyethylene box and seal it with a polyethylene fresh-keeping bag, and place it at room temperature 25 (± 0.5) ℃.

[0044] The rot rate of the treated grapes was measured after they had been stored for 6 days. The measuring method and indicators were as follows: the fruit was judged to be good if it was free of damage, softness, rot, dents, mold, commercial quality and edibility. The total number of grapes and the number of rotten grapes were recorded. The fruit rot rate / % = (number of rotten grapes / total number of grapes) × 100%.

[0045] Fresh grapes are easily infected by pathogens during storage and transportation, which can cause corruption, thus affecting the economic value of grapes. The corruption rate is an important indicator for measuring the storage and preservation effect of grapes. The effects of different concentrations of dihydrochlorin iron solution on grapes are shown in Figure 1 and Figure 2 The following table shows the statistical results of the rot rate of the first batch of grapes and the second batch of grapes:

[0046]

[0047]

[0048] Figure 1 The first batch of grapes: grapes after two weeks of refrigeration. After two weeks of refrigeration, the grape stalks have turned brown and dried, but the grapes have not rotted. Select the grape bunches without damage, soft rot, concave spots, and disease spots, group them, and place them for 6 days for result statistics; Figure 1 Part A shows the rot rate of the first batch of grapes after two weeks of refrigeration; Part B shows the grapes on day 0 of treatment: after two weeks of refrigeration, the part of the stalk close to the fruit is dry and the fruit is not rotten; Part CH shows photos of each group after 6 days of treatment.

[0049] From the above table and Figure 1 The results of part A showed that after treatment with 1-MCP and chlorin iron, the fruit rot rates were lower than those of the CK group, and the fruit rot rates of the Fe2000x group, Fe5000x group and Fe10000x group were lower than those of the 1-MCP group, and the effects of the Fe5000x and Fe10000x groups were better. Figure 1 As shown in the CK part, on the fifth day after treatment, white mycelium could be seen growing on the fruit stalk in Fe5000x, but the fruit did not rot.

[0050] Figure 2 For the second batch of grapes: fresh and non-rotten grapes were picked for the experiment; Part A represents the second batch of fresh, non-damaged and non-rotten grapes for treatment; Part B represents the grapes on the 0th day of treatment; Part CH represents the photos of each group after 6 days of treatment.

[0051] From the above table and Figure 2 The results showed that on the 6th day after treatment, the rot rate of the Fe5000x group was lower than that of the control group and the 1-MCP group, and the rot rate was only 18%. The fruit stalks of each group showed different degrees of shriveling.

[0052] From the above experimental results, it can be seen that treatment with different concentrations of dihydrochlorin iron solution can effectively reduce the rot rate of grape fruit, and the dihydrochlorin iron diluted 5000 times has a better effect.

[0053] Example 2 - Effect of chlorin iron on the firmness of "White Rosario" grapes

[0054] This example uses the experimental groups (CK group, 1-MCP group, Fe500x group, Fe2000x group, Fe5000x group, Fe10000x group) in Example 1 to study the effect of dihydrochlorin iron on grape hardness. The method for treating grapes in each group is the same as in Example 1. The hardness of the grapes is measured after the treated grapes are stored for 6 days. The determination method and determination index are as follows: The hardness is measured using a hardness meter. Three grapes are selected from each group, and each grape is measured three times. After the grapes are peeled, the average value is calculated as the hardness value of the treatment group, and the unit is N.

[0055] Effects of different concentrations of chlorin iron solution on grape firmness Figure 3 As shown in the figure, part A is the hardness value of the first batch of grapes, and part B is the hardness value of the second batch of grapes. During storage and transportation, the pectinase in the grapes will decompose the pectin in the fruit, and the grapes will become softer and the relative hardness will change. The hardness directly reflects the change in the quality of the grape fruit. Figure 3 It can be seen that the use of dihydrochlorin iron to treat different batches of grapes has different degrees of influence on the hardness of the fruit. The following table shows the statistical results of the hardness values ​​of the first batch of grapes and the second batch of grapes:

[0056]

[0057] Combining the results in the above table, Figure 3 It can be observed from Part A that on the 6th day after treatment, the firmness of the fruit in the Fe500x group was slightly lower than that in the control group, while the firmness of the fruit in the Fe2000x group was higher than that in the control group. Figure 3 In part B, it can be observed that on the 6th day after treatment, the hardness of the Fe500x group was still lower than that of the control group, the hardness of 1-MCP was also slightly lower than that of the control group, and the fruit hardness of the Fe2000x and Fe10000x treatment groups was higher than that of the CK group.

[0058] The above experimental results show that the use of a certain concentration of dihydrochlorin iron solution has a certain effect on maintaining the firmness of grape fruit.

[0059] Example 3 - Effect of chlorin iron on titratable acid content of "White Rosario" grapes

[0060] This example uses the experimental groups (CK group, 1-MCP group, Fe500x group, Fe2000x group, Fe5000x group, Fe10000x group) in Example 1 to study the effect of dihydrochlorin iron on the titratable acid content of grapes. The method for treating grapes in each group is the same as that in Example 1. The titratable acid content of the treated grapes is determined after 6 days of storage. The determination method and determination index are as follows: The titratable acid content is determined by acid-base neutralization titration. Weigh 10.0g of grape fruit, grind it into a homogenate, and then adjust the volume to a 100mL volumetric flask. After standing for 30min, filter; draw 20mL of the extracted filtrate, transfer it to a triangular flask, add 2 drops of 1% phenolphthalein indicator, and titrate with a calibrated sodium hydroxide solution. The titration is titrated until the solution initially shows pink and does not fade within 30 seconds as the end point. Record the amount of sodium hydroxide titrant used, and repeat 3 times. The following table shows the statistical results of the titratable acid content of the first batch of grapes and the second batch of grapes:

[0061]

[0062] The effects of different concentrations of chlorin iron solution on the titratable acid content of grapes are shown in Figure 4 ; Part A is the titratable acid content of the first batch of grapes; Part B is the titratable acid content of the second batch of grapes. Titratable acid content is one of the important indicators that affect the flavor and quality of grapes. Figure 4 From the A part and the table above, we can see that after 6 days of treatment, the titratable acid content of the treated groups was higher than that of the control group, and the titratable acid content of the Fe500x, Fe2000X and Fe10000x groups was higher than that of the 1-MCP group. Figure 4 From Part B and the table above, it can be seen that after 6 days of treatment, the titratable acid content of the 1-MCP group, Fe2000x and Fe10000x groups was higher than that of the control group.

[0063] The above experimental results show that the use of a certain concentration of dihydrochlorin iron solution has a certain effect on maintaining the titratable acid content of grapes, which can ensure the flavor and quality of the grape fruit.

[0064] Example 4 - Effect of chlorin iron on soluble solids content of "White Rosario" grapes

[0065] This example uses the experimental groups (CK group, 1-MCP group, Fe500x group, Fe2000x group, Fe5000x group, Fe10000x group) in Example 1 to study the effect of dihydrochlorin iron on the soluble solid content of grapes. The method for treating grapes in each group is the same as that in Example 1. The soluble solid content of the treated grapes is measured after 6 days of storage. The determination method and determination index are as follows: the soluble solid content is measured using a PAL-1 portable handheld refractometer; 5g of treated grape fruits are randomly selected, and after pulping, the pulp is filtered with 4 layers of gauze, 0.3mL of the filtrate is absorbed, and the soluble solid content is measured using a PAL-1 portable handheld refractometer. Each treatment is repeated 3 times and the average value is taken. The following table shows the statistical results of the soluble solid content of the first batch of grapes and the second batch of grapes:

[0066]

[0067]

[0068] The effects of different concentrations of chlorin iron solution on the soluble solids content of grapes are shown in Figure 5 ; Part A is the soluble solid content of the first batch of grapes; Part B is the soluble solid content of the second batch of grapes. Soluble solids refer to some soluble amino acids, vitamins, minerals, sugars, etc. contained in the cell fluid, which is one of the main indicators affecting the taste and quality of the fruit. Figure 5 From the A part and the table above, we can see that after 6 days of treatment, the soluble solid content of the Fe5000x group was higher than that of the control group, while that of the other groups was lower than that of the control group. Figure 5 As shown in Part B and the table above, after 6 days of treatment, the positive control group and the chlorin iron group were higher than the control group, and the soluble solid content of the Fe2000x group could reach 21%.

[0069] The above experimental results show that the use of a certain concentration of dihydrochlorin iron solution has a certain effect on maintaining the soluble solid content of grapes, which can ensure the taste and quality of the grape fruit.

[0070] Example 5 - Effect of chlorin iron on the rot rate of "Kyoho" grape fruit

[0071] This example further studies the effect of chlorin iron on the rot rate of other varieties of grapes. The grape variety used is fresh "Kyoho" grapes. The experimental group uses single grapes without stalks, 15 in each group, and the treatment is repeated 3 times. The experimental groups are set as follows: a blank control group (sterilized tap water, CK group), a chlorin iron group (Fe5000x group), wherein the preparation method of the chlorin iron group is the same as that of Example 1.

[0072] The treatment methods of the above experimental groups are as follows: blank control group: the selected grapes were soaked in sterilized tap water for 3 minutes; Fe5000x group: the selected grapes were soaked in 5000× dihydrochlorin iron solution for 3 minutes. The number of rotten grapes was counted after the treated grapes were stored for 6 days, and the results are shown in the following table and Figure 6 As shown:

[0073] Grouping Number of decay Decay rate C 4 26％ Fe5000x 1 6.67％

[0074] From the above experimental results, it can be seen that on the 6th day after treatment, the rot rate of the Fe5000x group was significantly lower than that of the control group, which can effectively reduce the rot rate of grape fruits.

[0075] Grapes and their stalks have two different respiratory types. Grapes are non-breathing and climacteric, while grape stalks are climacteric. During storage and transportation, the stalks will turn from green to yellow and brown. The browning of the stalks will affect their economic value. The chlorin iron solution acts on the stalks to keep the grapes fresh, or acts on the grapes themselves to keep them fresh, or acts on both to keep them fresh.

[0076] It can be seen from the above embodiments that the present invention uses 1-MCP as a positive control, and 1-MCP mainly acts by its volatile gas. The mechanism of whether the volatile gas of the dihydrochlorin iron solution can achieve the preservation effect is still uncertain. Therefore, after 6 days of statistical processing, the fresh-keeping bag is opened to measure the rot rate, hardness, titratable acid content and soluble solid content of grapes. The results show that the dihydrochlorin iron solution of different concentrations has a certain preservation effect on grapes, especially the dihydrochlorin iron diluted 5000 times for grapes after harvest has a better preservation effect, which can delay the process of grape rot, and can provide new ideas and reference basis for grape preservation.

[0077] The above description is only a preferred embodiment of the present invention, and does not limit the implementation mode and protection scope of the present invention. For those skilled in the art, it should be aware that all solutions obtained by equivalent substitutions and obvious changes made using the description and illustrations of the present invention should be included in the protection scope of the present invention.

Claims

1. The application of chlorin iron in grape preservation is characterized in that: The grape preservative for preserving grapes is a dihydrochlorin iron solution diluted by 2000-5000 times based on a 0.02 wt% drug solution; The grape preservation method comprises the following steps: using diluted chlorin iron to treat refrigerated grapes or fresh grapes to preserve them; A 0.02 wt% drug solution is diluted with sterile water to obtain a dihydrochlorin iron solution, and the dihydrochlorin iron solution is used to soak grapes for 1 to 300 s or the dihydrochlorin iron solution is used to spray grapes.

2. The use according to claim 1, characterized in that: The grapes treated with dihydrochlorin iron were placed in a ventilated place to dry, sealed in a fresh-keeping bag, and stored at room temperature.

3. The use according to claim 1, characterized in that: The grapes are grapes whose rotten and cracked grapes are removed and whose grapes are intact, uniform in size, uniform in color and similar in maturity; the refrigerated grapes are grapes that have been stored in a cold storage for 1 to 3 weeks.

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