Application of accelerator containing GA3 in improvement of yield and quality of kiwi fruits

Abstract

The invention provides application of a GA3-containing accelerant in improving the yield and quality of kiwi fruits, and belongs to the technical field of fruit tree cultivation. The invention provides application of GA3 in improving the yield and quality of kiwi fruits. The working concentration of the GA3 is 50-100 mg / L. The invention further provides a GA3-containing accelerant, for example, after fruit soaking treatment is conducted through a solution containing 100 mg / L of GA3 and 5 g / L of CaCl2 in the embodiment, the single fruit quality of kiwi fruits can be remarkably improved, the soluble solid content, the ascorbic acid content, the soluble sugar content and the sugar-acid ratio of the fruits can be remarkably improved, the acidity of the fruits can be remarkably reduced, and the influence on the thickness of kiwi fruit peels is not large. Therefore, by utilizing the accelerant disclosed by the invention, the comprehensive quality of the kiwi fruits can be remarkably improved on the premise of increasing the fruit yield.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit tree cultivation and relates to use of a accelerator containing GA3 in improving the yield and quality of kiwifruit. Background Art

[0002] Kiwifruit (Actinidia spp.) is a perennial deciduous vine plant. Its fruit is rich in a large number of mineral elements, natural pigments, antioxidant ingredients such as phenolic substances, and is especially rich in vitamin C. It is known as the "king of fruits". my country is the country with the largest kiwifruit planting area and annual output in the world. The annual output of kiwifruit in my country is about 2.38 million tons, accounting for 53% of the world's annual kiwifruit output. my country is the origin and origin center of kiwifruit and has rich resources of Actinidia plants. At present, the Chinese kiwifruit (Actinidia chinensis) and delicious kiwifruit (Actinidiadeliciosa) are widely used in commercial cultivation. In addition, soft-fruited kiwifruit (also called kiwiberry) (Actinidia arguta) and hairy kiwifruit (Actinidia eriantha) are also cultivated in small quantities.

[0003] Kiwifruits under natural growth conditions are generally small in size and have low yields. In production, in order to improve the yield and quality of kiwifruit, researchers and growers have taken many measures, such as grafting rootstocks, adjusting tree structure, applying fertilizers with different ingredients, and spraying swelling agents to strengthen the tree, improve the photosynthetic capacity of the tree, promote fruit growth and development, and thus improve fruit yield and quality. Chloroformamide (CPPU) is the most commonly used plant growth regulator in kiwifruit production. CPPU is a phenylurea derivative that can promote cell division, increase the number of cells, expand cell volume, increase single fruit weight, and increase fruit setting rate. It has a significant effect on increasing fruit size and yield, and is widely used in kiwifruit production. However, improper use of CPPU can lead to premature aging of the tree, reduced fruit quality, and shortened fruit shelf life. For example, excessive use of CPPU can lead to fruit deformity, rough skin, thicker and larger fruit cores, and even hollow fruit, rough flesh, lighter color, and lighter flavor. The continuous use of CPPU will also cause an imbalance between reproductive growth and vegetative growth, weaken the tree's resistance to stress, and easily lead to the phenomenon of "big and small" years, and even cause the tree to age prematurely and develop into a small old tree. CPPU is a low-toxic plant growth regulator. The use of CPPU in large doses will increase the chlorpyrifos residue in kiwifruit and reduce product safety. CPPU residues in kiwifruit may bring potential health risks to the human body. For example, trace amounts of CPPU residues will harm the human nervous system and cause encephalitis and stunted development in children. Although the excellent yield-increasing effect of CPPU has brought rich economic benefits to kiwifruit farmers, negative reports on the use of bulking agents have emerged in recent years. Consumers are increasingly worried about the use of bulking agents and dare not buy products using bulking agents. The call for banning bulking agents is also getting stronger. Therefore, the selection of efficient and non-toxic CPPU substitutes is of great urgency to promote the sustainable and healthy development of the kiwifruit industry and protect people's health.

[0004] Gibberellic acid (GA3) is an important plant growth regulator that plays an important regulatory role in the growth and development of plants. GA3 has important functions such as promoting plant growth, promoting flowering and fruiting, preventing fruit shedding, and breaking dormancy. It is widely used in agriculture, forestry, and horticulture. For example, exogenous use of GA3 can promote the development of pear peduncles and increase the size of pear fruits. In grape production, GA3 is the most commonly used growth regulator. Its application after flowering can induce an increase in auxin in grape fruit, promote the absorption of nutrients by young fruits, increase the seedless rate, lengthen the fruit clusters, and increase the fruit retention rate, promoting fruit enlargement. GA3 is a plant hormone that has no corresponding binding receptors in the human body. A small amount of GA3 is harmless to the human body. At present, there are few reports on the use of GA3 on kiwifruit, and the effects of the appropriate application concentration and treatment combination of GA3 on the quality and yield of kiwifruit are still unclear. Summary of the invention

[0005] The present invention also provides a use of a GA3-containing promoter in improving the yield and quality of kiwifruit, which can significantly improve the comprehensive quality of kiwifruit while increasing the yield of the fruit.

[0006] The invention provides application of GA3 in improving yield and quality of kiwifruit, wherein the working concentration of the GA3 is 50-100 mg / L.

[0007] In a specific embodiment of the present invention, the GA3 working solution also includes CaCl2.

[0008] In a specific embodiment of the present invention, the concentration of CaCl2 in the working solution is 5g / L.

[0009] In a specific embodiment of the present invention, the quality includes soluble sugar, ascorbic acid content, soluble solids content, sugar-acid ratio and fruit acid content.

[0010] The present invention also provides a kiwifruit yield and quality promoter, comprising a mixed solution of GA3 and CaCl2;

[0011] The working concentration of GA3 in the mixed solution is 50-100 mg / L.

[0012] In a specific embodiment of the present invention, the working concentration of CaCl2 in the mixed solution is 5g / L.

[0013] The present invention also provides a method for preparing the above-mentioned promoter, comprising the following steps: dissolving CaCl2 in water to prepare a CaCl2 aqueous solution, dissolving GA3 in anhydrous ethanol to prepare a GA3 ethanol solution, mixing the CaCl2 aqueous solution and the GA3 ethanol solution, and then fixing the volume with distilled water to obtain the promoter.

[0014] In a specific embodiment of the present invention, 5 g of CaCl2 is completely dissolved in 100 mL of distilled water to prepare a 50 g / L CaCl2 aqueous solution; 0.5 to 1 g of GA3 is weighed and completely dissolved in 100 mL of anhydrous ethanol to prepare a 5 to 10 g / L GA3 ethanol solution;

[0015] 10 mL of the GA3 ethanol solution was mixed with the CaCl2 aqueous solution and the volume was fixed to 1 L to obtain the accelerator.

[0016] The invention also provides a method for improving the yield and quality of kiwifruit, comprising soaking the kiwifruit with the above-mentioned promoter 15 days after the kiwifruit is in full bloom.

[0017] In a specific embodiment of the present invention, the time for soaking the fruit is 6 to 8 seconds.

[0018] Beneficial effects: The present invention provides an application of GA3 in improving the yield and quality of kiwifruit, wherein the working concentration of the GA3 is 50-100 mg / L. The present invention also provides a GA3-containing promoter, such as in the embodiment, after the fruit is soaked in a solution of 100 mg / L GA3+5 g / L CaCl2, the single fruit quality of kiwifruit can be significantly increased, the soluble solid content, ascorbic acid content, soluble sugar content and sugar-acid ratio of the fruit can be significantly improved, the fruit acidity can be significantly reduced, and the effect on the thickness of the kiwifruit peel is not significant. It can be seen that the promoter of the present invention can significantly improve the comprehensive quality of kiwifruit while increasing the fruit yield. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a graph showing the effects of different GA3 concentrations and treatment combinations on the thickness of kiwifruit outer fruit peel. In the figure, T1 to T7 represent treatments 1 to 6 and the control, respectively. DETAILED DESCRIPTION

[0020] The invention provides application of GA3 in improving yield and quality of kiwifruit, wherein the working concentration of the GA3 is 50-100 mg / L.

[0021] The present invention does not specifically limit the variety of the kiwifruit, and the conventional varieties in the art can be used for the operation. For example, in the embodiment, the yellow-fleshed Chinese kiwifruit variety 'Jinfeng' (also known as 'Fenghuang No. 1') was selected as the research material for research, and it was found that GA3 and a promoter containing GA3 can increase the single fruit weight of kiwifruit, and have little effect on the thickness of the kiwifruit peel; it can also improve the quality of kiwifruit, including soluble sugar, ascorbic acid content, soluble solids content, sugar-acid ratio and fruit acid content. It has been confirmed that the soluble sugar, ascorbic acid content, soluble solids content and sugar-acid ratio can be increased, and the fruit acid content can be reduced.

[0022] In a specific embodiment of the present invention, the GA3 working solution also includes CaCl2, and the concentration of CaCl2 in the working solution can be 5 g / L. Calcium is an important component of the cell wall and plays an important role in maintaining the integrity of the cell wall.

[0023] The present invention also provides a kiwifruit yield and quality promoter, comprising a mixed solution of CA3 and CaCl2;

[0024] The working concentration of GA3 in the mixed solution is 50-100 mg / L.

[0025] In a specific embodiment of the present invention, the working concentration of CaCl2 in the mixed solution is 5g / L; the working concentration of GA3 is 50-100mg / L, such as 100mg / L GA3+5g / LCaCl2 in the embodiment.

[0026] The present invention also provides a method for preparing the above-mentioned promoter, comprising the following steps: dissolving CaCl2 in water to prepare a CaCl2 aqueous solution, dissolving GA3 in anhydrous ethanol to prepare a GA3 ethanol solution, mixing the CaCl2 aqueous solution and the GA3 ethanol solution, and then fixing the volume with distilled water to obtain the promoter.

[0027] In a specific embodiment of the present invention, 5 g of CaCl2 is completely dissolved in 100 mL of distilled water to prepare a 50 g / L CaCl2 aqueous solution; 0.5 to 1 g of GA3 is weighed and completely dissolved in 100 mL of anhydrous ethanol to prepare a 5 to 10 g / L GA3 ethanol solution;

[0028] 10 mL of the GA3 ethanol solution was mixed with the CaCl2 aqueous solution and the volume was fixed to 1 L to obtain the accelerator.

[0029] The invention also provides a method for improving the yield and quality of kiwifruit, comprising soaking the kiwifruit with the above-mentioned promoter 15 days after the kiwifruit is in full bloom.

[0030] In a specific embodiment of the present invention, the soaking time of the fruit is 6 to 8 seconds. When soaking the fruit, the whole surface of the fruit should be soaked.

[0031] In order to further illustrate the present invention, the use of a GA3-containing promoter provided by the present invention in improving the yield and quality of kiwifruit is described in detail below in conjunction with examples, but they should not be construed as limiting the scope of protection of the present invention.

[0032] In the embodiment of the present invention, GA 3、 NAA is dissolved in anhydrous ethanol, CaCl2 is dissolved in water, and the proportions can be made according to the concentrations when preparing. For example, when preparing an accelerator of 100mg / L GA3 and 5g / L CaCl2 (referred to as 100mg / L GA3+5g / L CaCl2), the specific configuration method is: weigh 5g CaCl2 and completely dissolve it in 100mL distilled water; weigh 1g GA3 and completely dissolve it in 100mL anhydrous ethanol. Take 10mL of GA3 solution and mix it in the CaCl2 solution, and then dilute it to 1L with distilled water.

[0033] Example 1

[0034] (I) Prepare GA3 solutions of different concentrations and treatment combinations:

[0035] Treatment 1 (T1): 50 mg / L GA3;

[0036] Treatment 2 (T2): 100 mg / L GA3;

[0037] Treatment 3 (T3): 100 mg / L GA3 + 5 g / L CaCl2;

[0038] Treatment 4 (T4): 50 mg / L GA3 + 50 mg / L NAA;

[0039] Treatment 5 (T5): 5 g / L CaCl2;

[0040] Treatment 6 (T6): 50 mg / L NAA;

[0041] Control (T7): pure water.

[0042] (2) Fruit soaking treatment:

[0043] The yellow-fleshed Chinese kiwifruit variety 'Jinfeng' (also known as 'Fenghuang No. 1') was selected as the research material. 'Jinfeng' was grafted onto the 6-year-old delicious kiwifruit rootstock 'Jinkui' and managed conventionally. Three trees with basically the same growth potential were selected for each treatment combination. 15 days after full flowering, 50 young fruits were randomly selected from each tree for fruit dipping treatment. The fruits were immersed in the treatment solution for 6 to 8 seconds to ensure that the entire surface of the fruit was wet.

[0044] Control treatment: Soak the fruits in clean water, and the treatment process is the same as (2).

[0045] (III) Fruit picking and processing:

[0046] (1) When the fruit is ripe (soluble solid content ≥ 7.0%), select fruits of uniform size, normal shape, no deformity, and no disease or insect pests for picking. Pick 30 fruits from each tree. After the fruit is transported back to the laboratory to dissipate the field heat, the fruit appearance quality indicators are tested, and the mesocarp of the fruit is frozen with liquid nitrogen and stored in a -80℃ refrigerator for the determination of fruit quality indicators such as soluble sugar, titratable acid, and ascorbic acid.

[0047] (2) A handheld digital sugar meter (PAL-1) was used to determine the soluble solid content of the fruit. The soluble sugar content was determined by the anthrone colorimetric method. The total titratable acid content of the fruit was determined by the NaOH neutralization method. The ascorbic acid content was determined by the molybdenum blue colorimetric method. The dry matter content of the fruit was determined by the drying method, that is, a thin slice with skin about 2 mm thick was cut from the equatorial part of the kiwifruit, placed in a constant temperature drying oven at 60°C and dried to constant weight. The dry matter content (%) is the ratio of the dry weight of the fruit to the fresh weight. Each indicator was biologically replicated 3 times.

[0048] (3) Determination of fruit appearance quality. The weight of a single fruit was weighed using a 1 / 1000 electronic balance; the horizontal and vertical diameters of the fruit were measured using a digital vernier caliper, and the fruit shape index (the ratio of the vertical diameter to the horizontal diameter of the fruit) was calculated. A total of three biological replicates were performed, and 10 fruits were randomly selected for measurement in each replicate.

[0049] (4) Determination of peel thickness. Take the peel of the fruit at the equator, cut it into rectangles of 0.3-0.5 cm in length and width, fix it with FAA (alcohol acetate formalin mixed fixative, prepared in a ratio of 90 mL 70% ethanol + 5 mL glacial acetic acid + 5 mL formaldehyde), and stain it using the safranin-fast green staining method for observation. Use an upright white light camera microscope (Nikon) for observation and photography. Use Image-Pro Plus 6.0 software to measure the epidermal thickness on the axis perpendicular to the fruit surface.

[0050] (5) Data analysis. Microsoft Excel 2020 was used for data integration, and SPSS 22.0 was used for difference and correlation analysis.

[0051] (IV) Test results:

[0052] (1) Effects of GA3 treatment on external quality of kiwifruit

[0053] The effects of different GA3 concentrations and treatment combinations on the external quality of 'Jinfeng' kiwifruit are shown in Table 1. Compared with the control (CK), different GA3 concentrations and treatment combinations significantly promoted the growth of the transverse diameter, longitudinal diameter and single fruit weight of the fruit. Among them, the transverse diameter, longitudinal diameter and single fruit weight of the fruit in the 100mg / L GA3+5g / L CaCl2 treatment combination were the largest, and there was no significant difference in the fruit shape index between the control and the control.

[0054] Table 1 Effects of different GA3 concentrations and treatment combinations on the external quality of 'Jinfeng' kiwifruit

[0055] deal with Horizontal diameter(mm) Longitudinal diameter(mm) Single fruit weight (g) Fruit shape index Process 1 51.42±1.78b 74.21±2.54a 111.28±6.01bc 1.45±0.06a Process 2 54.87±1.69a 73.19±2.27ab 111.92±4.08bc 1.34±0.06cd Process 3 54.16±2.95a 73.95±1.61a 116.18±8.56ab 1.37±0.08b Process 4 52.57±1.89ab 72.17±2.95bc 114.21±7.38abc 1.38±0.09b Process 5 52.43±3.72ab 67.49±5.73d 99.64±7.16d 1.29±0.12e Process 6 54.21±0.86a 72.23±2.11bc 121.23±4.21a 1.33±0.04cd Comparison 46.68±1.60c 63.19±2.46e 80.31±5.49e 1.36±0.08bc

[0056] Note: Different lowercase letters indicate significant differences (p<0.05).

[0057] (2) Effects of GA3 treatment on the internal quality of 'Jinfeng' kiwifruit

[0058] The results of the effects of different GA3 concentrations and treatment combinations on the intrinsic quality of 'Jinfeng' kiwifruit are shown in Table 2. In Table 2, soluble solids are referred to as solids, unit %; dry matter unit %; titratable acid, unit %; soluble sugar unit %; ascorbic acid is referred to as VC, unit mg / 100g. Compared with the control (CK), different GA3 concentrations and treatment combinations have different effects on the intrinsic quality of 'Jinfeng' kiwifruit. Among them, the soluble solids and dry matter of the fruit in the 100mg / LGA3+5g / L CaCl2 treatment combination were the highest, but there was no significant difference with CK; this treatment combination significantly reduced the titratable acid content of the fruit, significantly increased the soluble sugar content of the fruit, and the sugar-acid ratio was also significantly improved; in addition, the ascorbic acid content of the fruit in this treatment combination was the highest among all treatments, significantly higher than other treatments and the control.

[0059] Table 2 Effects of different GA3 concentrations and treatment combinations on the intrinsic quality of 'Jinfeng' kiwifruit

[0060] deal with Solid Dry matter Titratable acid Soluble sugar Sugar-acid ratio VC Process 1 15.80±0.81b 18.58±0.47b 0.96±0.01d 12.85±0.73a 13.42±0.85a 110.02±0.10bc Process 2 14.90±0.60bc 18.43±0.83b 1.04±0.01b 10.71±0.31c 10.32±0.24d 113.13±0.21b Process 3 18.1±0.24a 19.79±0.50a 0.97±0.01d 12.54±0.28a 12.98±0.35ab 119.12±1.94a Process 4 15.10±0.53bc 17.74±0.48c 1.00±0.01c 12.11±0.05a 12.10±0.18bc 110.76±1.47bc Process 5 15.2±0.70bc 17.72±0.22c 1.01±0.01c 9.06±0.21d 9.01±0.17e 111.45±1.64b Process 6 14.6±0.94c 16.86±0.24d 1.04±0.01b 9.70±0.10d 9.34±0.15e 104.31+2.60d Comparison 17.9±0.68a 20.00±0.71a 1.08±0.0ba 11.25±0.29b 10.42±0.22d 98.12±2.35e

[0061] (3) Effect of GA3 treatment on the thickness of the outer fruit peel of 'Jinfeng' kiwifruit

[0062] Effects of different GA3 concentrations and treatment combinations on the thickness of the outer fruit peel of 'Jinfeng' kiwifruit Figure 1 Compared with the control, the effects of T1 and T3 treatments on the thickness of the outer fruit skin of 'Jinfeng' kiwifruit were not obvious, while the thickness of the outer fruit skin was significantly increased by T2, T4 and T6 treatments, and the thickness of the outer fruit skin was reduced by T5 treatment.

[0063] In summary, the use of 100 mg / L GA3+5 g / L CaCl2 solution to soak fruit can significantly improve the overall quality of kiwifruit. This treatment combination can significantly increase the weight of single kiwifruit, significantly increase the soluble solids content, ascorbic acid content, soluble sugar content and sugar-acid ratio of the fruit, and significantly reduce the acidity of the fruit, but has little effect on the thickness of the kiwifruit peel.

[0064] Comparative Example 1

[0065] The CPPU treatment in the article "Effects of chlorfenapyr (CPPU) soaking on the quality of 'Fenghuang No. 1' kiwifruit" published in "China Southern Fruit Trees" was used as a comparative example. The results showed that the overall performance of the 'Fenghuang No. 1' kiwifruit treated with CPPU was an increase in single fruit weight, a decrease in fruit shape index, an increase in the fruit sugar-acid ratio, and an increase in the fruit dry matter and soluble solids content, and the 2.5ml / L treatment concentration was the best (Table 3, Table 4).

[0066] Table 3 Appearance quality of kiwifruit 'Fenghuang No. 1' treated with different concentrations of CPPU

[0067] <![CDATA[Concentration / mL·L -1 > Single fruit weight / g Longitudinal diameter / mm Horizontal diameter / mm Fruit shape index Side diameter / mm CK (clear water) 97.89±1.89e 71.28±1.76e 49.89±0.58e 1.42±0.03a 45.35±1.24d 1.0 113.42±7.18d 74.62±0.88c 53.35±1.92d 1.37±0.03cd 47.94±2.03b 2.5 141.31±6.97a 79.64±1.78a 56.19±0.35b 1.39±0.02abc 50.12±1.37a 4.0 128.43±2.64b 72.82±1.37de 54.44±2.51cd 1.41±0.05ab 48.10±1.16b 5.5 121.65±7.16bc 76.83±1.18b 55.10±0.56bc 1.38±0.01bcd 46.61±1.72bcd 7.0 115.29±5.84cd 77.06±1.39b 55.22±0.91bc 1.35±0.04d 47.13±0.71bc 8.5 108.69±7.16d 73.59±1.69cd 58.39±1.69a 1.29±0.05e 46.09±1.31cd 10.0 101.28±6.08e 71.58±1.34e 51.15±1.04e 1.38±0.01bc 45.18±0.67d

[0068] Note: The fruits were dipped 15 days after full bloom, the concentration was 0.1% chlorfenapyr soluble solution, different lowercase letters indicate significant differences (p<0.05).

[0069] Table 4 Intrinsic quality of kiwifruit 'Fenghuang No. 1' treated with different concentrations of CPPU

[0070]

[0071] Note: The fruits were dipped 15 days after full bloom, the concentration was 0.1% chlorfenapyr soluble solution, different lowercase letters indicate significant differences (p<0.05).

[0072] In summary, the fruit quality indexes of the fruit soaking treatment using the solution of 100 mg / L GA3+5 g / L CaCl2 of the present invention are similar to those of the treatment with 2.5 ml / L CPPU, but the internal quality indexes such as soluble solids, dry matter, titratable acid, soluble sugar, sugar-acid ratio, ascorbic acid and the like are higher than those of the CPPU treatment. The results show that the fruit soaking treatment using the solution of 100 mg / L GA3+5 g / L CaCl2 can achieve similar effects to the CPPU treatment, and some internal indexes are better than the CPPU treatment, and it is an effective alternative to the CPPU treatment.

[0073] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. The application of GA3 in improving the yield and quality of kiwifruit is characterized by: The working concentration of the GA3 is 50-100 mg / L.

2. The application according to claim 1, characterized in that: The GA3 working solution also includes CaCl2.

3. The application according to claim 2, characterized in that: The concentration of CaCl2 in the working solution is 5g / L.

4. The use according to claim 1, characterized in that: The quality includes soluble sugar, ascorbic acid content, soluble solids content, sugar-acid ratio and fruit acid content.

5. A kiwifruit yield and quality promoter, characterized in that: A mixture comprising GA3 and CaCl2; The working concentration of GA3 in the mixed solution is 50-100 mg / L.

6. The accelerator according to claim 5, characterized in that: The working concentration of CaCl2 in the mixed solution is 5g / L.

7. The method for preparing the accelerator according to claims 5 to 6, characterized in that: The following steps are involved: CaCl2 is dissolved in water to prepare a CaCl2 aqueous solution, GA3 is dissolved in anhydrous ethanol to prepare a GA3 ethanol solution, the CaCl2 aqueous solution and the GA3 ethanol solution are mixed, and then the volume is fixed with distilled water to obtain the accelerator.

8. The preparation method according to claim 7, characterized in that: The method comprises the following steps: completely dissolving 5 g of CaCl2 in 100 mL of distilled water to prepare a 50 g / L CaCl2 aqueous solution; weighing 0.5 to 1 g of GA3 and completely dissolving it in 100 mL of anhydrous ethanol to prepare a 5 to 10 g / L GA3 ethanol solution; Take 10 mL of the GA3 ethanol solution and mix it with the CaCl2 aqueous solution and then dilute it to 1 L to obtain the accelerator.

9. A method for improving kiwifruit yield and quality, characterized in that: The method comprises soaking the kiwifruit 15 days after the kiwifruit is in full bloom using the promoter described in claim 5 or 6.

10. The method according to claim 9, characterized in that: The time for soaking the fruit is 6 to 8 seconds.

Images