A method for improving the aroma quality of rose-scented grape fruits

Abstract

This invention relates to the field of fruit tree cultivation and quality control technology, specifically to a method for improving the aroma quality of Muscat grapes. This method can effectively increase the content of aroma components in grapes and improve the aroma quality during grape growth and development and post-harvest storage. The method comprises the following steps: preparing solutions ZX1, ZX2, and ZX3 containing regulating substances; spraying grape bunches with ZX1 starting from the grape veraison or physiological softening stage, followed by bagging and shading for one week; then spraying the bunches with ZX2, followed by no bagging; treating again with ZX3 one week later, without bagging; harvesting the grapes at maturity for sale or storage; during storage, spraying the bunches with ZX3, and supplementing the bunches with a cold light source for 8 hours every other day.

Description

Technical Field

[0001] This invention relates to the field of fruit tree cultivation and quality control technology, specifically to a method for improving the aroma quality of Muscat grapes. Background Technology

[0002] Grapes (Vitis vinifera L.) are plants belonging to the genus Vitis in the family Vitaceae. They are delicious, juicy, and have a unique flavor, rich in nutrients, making them popular with consumers. In recent years, my country's grape industry has developed rapidly, with its grape cultivation area and yield ranking among the world's top. Protected cultivation is currently an important cultivation model in grape production, providing a suitable growing environment for grapes and achieving multiple goals such as pest and disease control and promoting early planting.

[0003] The content of aroma compounds is an important indicator for evaluating the overall quality of grapes. In the market, grapes with good aroma characteristics are usually more popular with consumers.

[0004] During grape cultivation, the use of materials such as plastic film reduces the light conditions in the facilities, and the aroma and quality of the grapes grown in these facilities often cannot be guaranteed.

[0005] Currently, LED supplemental lighting technology has been applied in some orchards to improve the quality of greenhouse grapes. However, the supplemental lighting technology has a long time to take effect, high one-time investment costs, and operational limitations (suitable for solar greenhouses, but not suitable for rain-sheltered cultivation), which is not conducive to the high-quality development of my country's greenhouse grape industry.

[0006] Therefore, in order to improve the aroma and quality of grapes, it is urgent to find a method that can increase the content of aroma substances in grapes during cultivation. Summary of the Invention

[0007] In view of this, the present invention provides a method for improving the aroma quality of Muscat grapes to solve the problem of insufficient aroma quality of grapes under facility cultivation conditions.

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows: a method for improving the aroma quality of Muscat grapes, characterized by comprising the following steps:

[0009] 1) Prepare ZX1, ZX2, and ZX3 solutions containing the regulating substance respectively;

[0010] 2) Start treatment from the grape ripening stage or physiological softening stage. First, spray the grape bunches with ZX1 and bag them for 1 week after treatment. Then spray the bunches with ZX2 and do not bag them. After 1 week, treat them again with ZX3 and do not bag them.

[0011] 3) Harvest grapes for sale or storage.

[0012] During the above storage period, the fruit ears were sprayed with ZX3 and treated with cold light source for 8 hours every other day.

[0013] The ZX1 solution formulation is 10mM MeJA + 5mg / L KH2PO4 + 0.2mg / L ABA + 80% Tween.

[0014] The above ZX2 solution formulation is 5 mg / L KH2PO4 + 80% Tween.

[0015] The above ZX3 solution formulation is 5mM MeJA + 1mg / L KH2PO44 + 80% Tween.

[0016] Compared with the prior art, the present invention has the following advantages and effects:

[0017] 1) The raw materials for the three solutions prepared in this invention are readily available, and the preparation method is simple;

[0018] 2) The method of the present invention uses three solutions to treat grape bunches at different stages, which can significantly improve the aroma quality of the fruit. The operation process is simple, reduces the need for technologies such as LED supplemental lighting, saves time and input costs, and has a wider range of applications.

[0019] 3) In order to improve the application effect of ZX3, the present invention only uses LED supplemental lighting during the post-harvest storage period, which is different from the supplemental lighting in cultivation production.

[0020] 4) The application period of the method of the present invention is not limited to the cultivation stage, and it can also be used during the storage period, which can maximize the improvement of grape aroma quality.

[0021] 5) The ZX1, ZX2, and ZX3 solutions of this invention are prepared with different combinations of concentration ratios and application times and frequency, which makes the aroma of grapes more intense. Attached Figure Description

[0022] Figure 1 To investigate the effects of different treatments on the content of rinazol, a characteristic aroma compound in Muscat grapes.

[0023] Figure 2 The effect of different shading methods on the content of rinalanol, a characteristic aroma compound in Muscat grapes.

[0024] Figure 3 This study investigated the effects of different treatment methods during low-temperature storage on the content of linalool, a characteristic aroma compound in Muscat grapes. Detailed Implementation

[0025] To more clearly and completely describe the content and advantages of this invention, the method of this invention will be described below with reference to specific embodiments. It should be understood that the following embodiments are only for explaining this invention and represent some, not all, embodiments of this invention, and should not be considered as limiting the invention.

[0026] This embodiment provides a method for improving the aroma quality of Muscat grapes, and the specific steps are as follows:

[0027] 1) Solution preparation: Prepare ZX1, ZX2 and ZX3 solutions containing the adjusting substance respectively;

[0028] The ZX1 solution formulation is 10 mM MeJA + 5 mg / L KH2PO4 + 0.2 mg / L ABA + 80% Tween;

[0029] ZX2 solution is formulated as 5 mg / L KH2PO4 + 80% Tween;

[0030] ZX3 solution formulation is 5mM MeJA + 1mg / L KH2PO4 + 80% Tween;

[0031] 2) Spray the bunches of “Sunshine Rose” grapes with ZX1 solution during the physiological softening period, and bag them for 1 week after treatment;

[0032] 3) Remove the fruit bags one week after bagging and spray the grape bunches with ZX2.

[0033] 4) One week later, spray the grape bunches with ZX3 without bagging them;

[0034] 5) Harvest 'Sunshine Rose' grapes with plump bunches and no obvious pests or diseases during the harvest season. In addition to selling them directly, some grapes are left for storage.

[0035] 6) Spray the grapes to be stored with ZX3, pre-cool the treated grapes at 1-2℃ for 16 hours, and store them in a cold storage with the temperature set at 0-2℃ and the humidity at 60%.

[0036] 7) During storage, treat the fruit bunches with LED light source for 8 hours every other day to enhance their aroma.

[0037] The comparison of the content of aroma compounds in grapes treated by the method of this invention and existing methods is as follows:

[0038] Figure 1 CK is the control treatment, MeJA is the single methyl jasmonate treatment, ABA is the single abscisic acid treatment, KH2PO4 is the potassium dihydrogen phosphate treatment, and ZX is the treatment of the protected formulation of this invention.

[0039] Figure 2CK represents the control treatment; ZX-D represents the treatment using the formula of this invention, continuously bagged after the first treatment; ZX-D2 represents the treatment using the formula of this invention, continuously bagged after the third treatment; and ZX represents the treatment designed in this invention. Figure 1 , 2 The results show that the method of this patent can significantly increase the content of characteristic aroma substances in rosé grapes during the development process.

[0040] Figure 3 CK was the control treatment; ZX1 was the treatment sprayed with ZX1 during storage; ZX2 was the treatment sprayed with ZX2 during storage; and ZX3 was the treatment sprayed with ZX3 during storage. Figure 3 It is known that spraying with ZX3 during the storage period yields the best results, and the method of this invention can significantly increase the content of characteristic aroma substances in Muscat grapes during storage.

[0041] The embodiments described above are merely preferred embodiments of the present invention and should not be considered as specific limitations of the present invention. It should be understood that all other embodiments obtained by those skilled in the art without inventive effort are naturally within the scope of protection of the present invention.

Claims

1. A method for improving the aroma quality of rose-flavored grape fruits, characterized by, The method comprises the following steps: 1) separately prepare ZX1, ZX2 and ZX3 solutions containing regulating substances; 2) from the grape color changing stage or physiological softening stage, first spray the grape clusters with ZX1, and then bag the clusters for 1 week; subsequently spray the clusters with ZX2, and then do not bag the clusters, and then spray the clusters with ZX3 again after 1 week; 3) harvest the grape clusters for sale or storage; The ZX1 solution is formulated as 10 mM MeJA+5 mg / L KH2PO4+0.2 mg / L ABA+80% Tween; The ZX2 solution is formulated as 5 mg / L KH2PO4+80% Tween; The ZX3 solution is formulated as 5 mM MeJA+1 mg / L KH2PO4+80% Tween; During the storage, the clusters are sprayed with ZX3, and the clusters are treated with an auxiliary cold light source for 8 hours every other day; The grape clusters are "Sunshine Rose" grape clusters; The grape clusters to be stored are sprayed with ZX3, and then the treated grape clusters are pre-cooled at 1-2℃ for 16 hours, and then stored in a cold storage, wherein the temperature of the cold storage is set to 0-2℃, and the humidity is 60%.

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