Kiwi fruit liquid pollination preparation process

Abstract

The invention belongs to the technical field of agricultural planting, and particularly relates to a kiwi fruit liquid pollination preparation process which comprises the following steps when dry pollen is used as a raw material: step S1, preparing the dry pollen, cane sugar, boric acid, carmine food coloring and distilled water as formula preparation raw materials; s2, performing a control group experiment, setting a plurality of different raw material ratios, and selecting the best raw material ratio according to the result data of the pollination rate, the fruit setting rate, the seed number per unit weight and the single fruit weight; s3, the raw materials are added into a preparation container and fully stirred and mixed, the pollen is evenly dispersed and dissolved in the solution, and the kiwi fruit pollination liquid is obtained, and the invention further provides a kiwi fruit liquid pollination preparation technology with the flower buds as the raw materials. According to the invention, dry pollen and flower buds are respectively used as materials, two different preparation processes of the kiwi fruit pollination liquid are researched, an optimal pollination liquid preparation process is obtained through experiments and contrast, and the development of a kiwi fruit planting technology is promoted.

Description

Technical Field

[0001] The invention belongs to the technical field of agricultural planting, and in particular relates to a kiwi fruit liquid pollination preparation process. Background Art

[0002] Kiwifruit is a perennial deciduous vine fruit tree belonging to the genus Actinidia of the family Actinidiaceae. Kiwifruit has a unique taste, rich nutrition, and is rich in antioxidants. It has high nutritional and economic value and is very popular among people. Kiwifruit is rich in vitamins, crude fiber, sugar, acid, protein, amino acids, phenols and other substances. It has high nutritional and medicinal value and is beneficial to human health. In particular, kiwifruit has a high vitamin C content and its utilization rate in the human body is as high as 94%, so it is known as the king of fruits.

[0003] Kiwifruit is a dioecious plant. Traditional fruit tree pollination mostly uses insect pollination. Kiwifruit is a semi-nectar plant. When the flowering period is the same, bees will give priority to other nectar plants. In addition, when the flowering period is not met, the climatic conditions during the flowering period are poor, and the number of insects is small, it is often difficult to achieve the goal of high quality and high yield. Therefore, artificial pollination is often needed in production to increase kiwifruit production. Artificial pollination has a higher fruit setting rate than natural pollination. Artificial pollination is highly targeted and has a better fertilization effect. It can promote fruit development and improve fruit quality. Xiao Yi et al.'s 2013 study proved that artificial pollination can significantly increase the fruit setting rate of the kiwifruit variety "Xiangji".

[0004] Domestic kiwi fruit growers often use artificial pollination, spot pollination or dry powder spraying to increase the fruit setting rate and yield of kiwi fruit. However, in the Yunnan-Guizhou-Sichuan Plateau, the air humidity is low, the light is strong, and the temperature is high during the kiwi fruit flowering period from March to April, which causes the stigma of the female kiwi fruit to dry out. Dry powder pollination causes poor fertilization and serious fruit drop in kiwi fruit, which seriously affects fruit yield. In addition, the high temperature and drought make the kiwi fruit flowering period more concentrated and shortened, making the pollination work more difficult.

[0005] In practice, it is found that the fertilization success rate is related to pollen affinity, pollen vigor and pollen amount, and pollen vigor is closely related to the time of flower collection, the time when stamens detach from petals, pollen storage conditions, etc. Research on the xenia effect of kiwifruit pollen has shown that pollen will directly affect the seeds and quality of the fruit. Therefore, the determination of pollen viability is particularly important in production.

[0006] At present, there is still little research on artificial pollination technology, and pollination methods and pollination conditions are still being explored. The present invention uses dry pollen and flower buds as materials to study the preparation processes of two different kiwifruit pollination solutions to obtain the best pollination solution preparation process. Summary of the invention

[0007] The purpose of the present invention is to provide a kiwi fruit liquid pollination preparation process. The present invention uses dry pollen and flower buds as materials, and studies two different preparation processes of kiwi fruit pollination liquids to obtain the best pollination liquid preparation process.

[0008] In order to achieve the above technical objectives, the technical solution adopted by the present invention is as follows:

[0009] A kiwi fruit liquid pollination preparation process, when using dry pollen as raw material, comprises the following steps:

[0010] Step S1: Formula ingredients:

[0011] Prepare dried pollen, sucrose, boric acid, carmine food coloring and distilled water as raw materials for formula preparation;

[0012] Step S2: Experimental ratio:

[0013] Conduct a control group experiment, set up multiple different raw material ratios, and select the best raw material ratio based on the pollination rate, fruit setting rate, number of seeds per unit weight, and single fruit weight results;

[0014] Step S3: Solution preparation:

[0015] The above raw materials are added into a preparation container, and are fully stirred and mixed to make the pollen evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

[0016] The raw material ratio obtained in step S2 is: in every 1L of distilled water, pure pollen is 1g, sucrose is 15g-30g, boric acid is 0.05g, and carmine food coloring is 0.2g.

[0017] The specific steps in step S3 are:

[0018] Step S3.1: first, add dry pollen into distilled water according to the raw material ratio, and shake to fully disperse the dry pollen;

[0019] Step S3.2: After the above steps are completed, sucrose, boric acid and carmine food coloring are added according to the raw material ratio. The resulting mixed solution is placed for 0.5 hours and stirred continuously during the placement time to allow the pollen to be evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

[0020] The present invention also provides a kiwi fruit liquid pollination preparation process using flower buds as raw materials, comprising the following steps:

[0021] Step S1: Collecting flower buds:

[0022] Collect the buds of male plants waiting to open in the kiwifruit orchard, and the bell flowers are the best;

[0023] Step S2: Bud processing:

[0024] The flower buds collected on the day and distilled water are added to a blender and powdered to form a pollen crude liquid. In this step, the flower buds should not be crushed excessively to prevent the separation of anthers. The obtained pollen crude liquid is filtered to remove impurities and obtain fresh flower liquid;

[0025] Step S3: Add material ratio:

[0026] According to the content of sucrose 15g-30g, boric acid 0.05g, carmine food coloring 0.2g in every 1L of flower liquid;

[0027] Step S4: Solution preparation:

[0028] The above raw materials are added into a preparation container, and are fully stirred and mixed so that the additives are evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

[0029] The step S2 also includes the following control steps:

[0030] Step S2.1: performing a control group experiment, setting a plurality of different weight ratios of flower buds and distilled water, adding the collected flower buds and distilled water into a blender and grinding them into a pollen crude liquid;

[0031] Step S2.2: Use a rubber-tipped dropper to draw up the flower fluid obtained in the experiment, and drip it onto a 16×25 blood cell counting plate. Cover the plate and count the pollen grains under an electron microscope to calculate the number of pollen grains contained in 1 ml of pollen fluid.

[0032] Step S2.3: Based on the data obtained in the above steps, select the best weight ratio of flower buds and distilled water:

[0033] Flower buds: distilled water = 1:6 (i.e., there are 100 g of flower buds in every 600 ml of distilled water).

[0034] If the flower buds collected on the same day in step S1 are not processed immediately, they need to be stored in a freezer at 1°C-2°C.

[0035] The powdering time in step S2 is 30 seconds and the powdering times are 2 times.

[0036] The obtained kiwifruit pollination liquid needs to complete pollination within 3.5 hours.

[0037] The invention uses dry pollen and flower buds as materials respectively, studies two different preparation processes of kiwi fruit pollination solutions, obtains the best pollination solution preparation process through experiments and comparisons, and promotes the development of kiwi fruit planting technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The present invention is further illustrated by means of the non-limiting examples given in the accompanying drawings.

[0039] Figure 1It is a schematic diagram of the pollination control group of Example 1 of the present invention;

[0040] Figure 2 A bar graph showing the pollination rates of the control groups in Example 1 of the present invention;

[0041] Figure 3 It is a bar graph of the fruit setting rate of each control group in Example 1 of the present invention;

[0042] Figure 4 A bar graph showing the number of seeds per unit weight for each control group of Example 1 of the present invention;

[0043] Figure 5 The single fruit weight bar graph of each control group of Example 1 of the present invention;

[0044] Figure 6 The bar graph of pollen grain counts at different concentrations in Example 2 of the present invention;

[0045] Figure 7 A bar graph of fruit setting rates of liquid pollination liquid prepared at a ratio of 1:4 for different male flowers of Example 2 of the present invention;

[0046] Figure 8 A bar graph of fruit setting rates of liquid pollination solutions prepared at a ratio of 1:6 for different male flowers of Example 2 of the present invention;

[0047] Fig. 9 A bar graph of fruit setting rates of liquid pollination liquid prepared at a ratio of 1:8 for different male flowers of Example 2 of the present invention;

[0048] Fig.10 A bar graph showing the number of seeds per unit weight of liquid pollination solution prepared for different male flowers of Example 2 of the present invention at a ratio of 1:4;

[0049] Fig.11 A bar graph showing the number of seeds per unit weight of liquid pollination solution prepared for different male flowers of Example 2 of the present invention at a ratio of 1:6;

[0050] Fig.12 A bar graph showing the number of seeds per unit weight of liquid pollination solution prepared for different male flowers of Example 2 of the present invention at a ratio of 1:8;

[0051] Fig.13 A bar graph of single fruit weight of liquid pollination solution prepared at a ratio of 1:4 for different male flowers of Example 2 of the present invention;

[0052] Fig.14 A bar graph of single fruit weight of liquid pollination solution prepared at a ratio of 1:6 for different male flowers of Example 2 of the present invention;

[0053] Fig.15 The bar graph of single fruit weight of liquid pollination solution prepared at a ratio of 1:8 for flowers of different male plants in Example 2 of the present invention. DETAILED DESCRIPTION

[0054] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0055] Embodiment 1:

[0056] A kiwi fruit liquid pollination preparation process comprises the following steps:

[0057] Step S1: Formula ingredients:

[0058] Prepare dried pollen, sucrose, boric acid, carmine food coloring and distilled water as raw materials for formula preparation;

[0059] Step S2: Experimental ratio:

[0060] Conduct a control group experiment, set up multiple different raw material ratios, and select the best raw material ratio based on the pollination rate, fruit setting rate, number of seeds per unit weight, and single fruit weight results;

[0061] Step S3: Solution preparation:

[0062] Add the above raw materials into the preparation container, stir and mix thoroughly, so that the pollen is evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution. In this step, specifically:

[0063] Step S3.1: first, add dry pollen into distilled water according to the raw material ratio, and shake to fully disperse the dry pollen;

[0064] Step S3.2: After the above steps are completed, sucrose, boric acid and carmine food coloring are added according to the raw material ratio. The resulting mixed solution is placed for 0.5 hours and stirred continuously during the placement time to allow the pollen to be evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

[0065] Among them, the control group experiment of step S2 is as follows:

[0066] 1. Experimental location:

[0067] Experimental site of Liangshan Lvkang Kiwifruit Research Institute, Group 10, Taoyuan Village, Langhuan Town, Xichang City, Liangshan Yi Autonomous Prefecture, Sichuan Province.

[0068] 2. Experimental equipment:

[0069] Microbalance, beaker, measuring cylinder, glass rod, watering can, manual pollinator, etc.

[0070] 3. Raw materials:

[0071] Dried pollen, boric acid, sucrose, lycopodium nut powder, carmine food coloring, etc.

[0072] 4. Experimental design:

[0073] This time, kiwi pollination solution was prepared using dry pollen as raw material. Multiple groups of different sucrose, boric acid, pollen, stagnation time, and dry powder pollination were set up as controls. A total of 12 control groups were designed. For details, please refer to the attached manual. Figure 1 of charts.

[0074] 5. Pollination experiment:

[0075] At the kiwifruit base, a kiwifruit planting area without male plants was selected, and duck-billed golden fruit kiwifruit with relatively consistent growth potential was selected. The number of flower buds was counted at the early stage of flowering. A random hanging board method was adopted, with 12 controls randomly arranged in units of branches, 18 replicates for each control, a total of 216 branches, and boards were hung. During the pollination period, one round of pollination was carried out every 2 days, and each pollination was carried out from 10:00 to 13:00. In 2021, a total of 5 pollinations were carried out. The pollination rate was checked 7 days after the last pollination, and the fruit setting rate was counted 15 days later. The number of seeds was observed after the fruit matured.

[0076] 5.1. Pollination steps:

[0077] (1) First, weigh the experimental drugs according to the formula using an electronic balance, then wrap the drugs in kraft paper, mark the drug name and weight, and take them to the experimental base. Pay special attention to the fact that pollen should be refrigerated.

[0078] (2) After arriving at the experimental base, the basic formula for water-based pollination (control 1) was prepared and artificial pollination was immediately performed on the corresponding branches using a spray bottle;

[0079] (3) After pollinating control 1, perform artificial pollination according to the time corresponding to controls 2, 3, and 4 in Table 1. During the waiting process, other controls can be prepared and pollinated. Pollination of all controls can be completed within 3-4 hours. When performing water-based pollination, care should be taken not to spray too much liquid on one place to avoid the formation of water droplets that will cause pollen to drip with the water droplets and reduce the pollination effect.

[0080] 5.2. Observation results:

[0081] 5.2.1 Pollination rate observation:

[0082] Generally speaking, the petals of successfully pollinated female flowers will undergo obvious color changes in about 7 days, and the stigma will gradually wilt. You can go to the field to check the pollination situation 7 days after the artificial pollination is completed to determine whether the pollination is successful.

[0083] 5.2.2. Fruit setting rate observation:

[0084] After the petals fall off, the ovary will gradually expand and grow, and then develop into a fruit. Fruits with good pollination have good shape, high yield and good quality. It is generally believed that after kiwifruit fruit sets, it can develop and mature, and rarely falls off during growth. The fruit setting rate directly affects the final yield

[15] , so the observation of the fruit setting rate is particularly important. The fruit setting rate was calculated 15 days after the last pollination.

[0085] 5.2.3. Observation of seed number:

[0086] After the fruits matured, samples were taken on September 24, 2021. Fifteen samples were collected for each control, marked and brought back to the laboratory. After the fruits were weighed with an electronic balance in the laboratory, the number of seeds in each fruit was counted with a dissecting needle.

[0087] 6. Comparison of results and conclusions:

[0088] 6.1. Comparison of pollination rate:

[0089] According to the instruction manual Figure 2 From the pollination rate chart, it can be seen that except for the lower pollination rates of control 6 and control 12, the pollination rates of other controls are all greater than 80%, and there are significant differences between control 6 and control 12 and other controls, and there are significant differences between control 6 and control 12, and there are no significant differences between the other 10 controls;

[0090] For different pollination times, the chart shows that the pollination rates of control 1, control 2, control 3 and control 4 are above 83%, and there is no significant difference among the four controls, indicating that the pollination rate will not be significantly affected if the liquid pollen solution is prepared and completed within 3.5 hours.

[0091] For different sucrose concentrations, the chart shows that there are significant differences between control 1, control 5 and control 6, among which control 6 has the lowest pollination rate, only 50%, while the pollination rates of control 1 and control 5 are both above 83%. This shows that adding different concentrations of sucrose will affect the pollination rate of kiwifruit;

[0092] For different pollen concentrations, the chart shows that there is no significant difference between control 1, control 7 and control 8, indicating that the pollen concentration of 0.1%-0.4% can meet the requirements of kiwifruit liquid pollination;

[0093] For different boric acid concentrations, the chart shows that there is no significant difference among Control 1, Control 9, Control 10 and Control 11. Adding 0.005% boric acid will increase the pollination rate of kiwi fruit pollen, but adding too high a concentration of boric acid will reduce the pollination rate of kiwi fruit pollen.

[0094] 6.2. Comparison of fruit setting rate:

[0095] According to the instruction manual Figure 3From the fruit setting rate chart, it can be seen that except for the lower fruit setting rates of control 6 and control 12, the fruit setting rates of the other controls are all greater than 80%, and there are significant differences between control 6 and control 12 and the other controls, and there are significant differences between control 6 and control 12, and there are no significant differences between the other 10 controls;

[0096] For different pollination times, the chart shows that the fruit setting rates of control 1, control 2, control 3 and control 4 are above 81%, and there is no significant difference among the four controls, indicating that the liquid pollen solution will not significantly affect the fruit setting rate if it is pollinated within 3.5 hours after preparation;

[0097] For different sucrose concentrations, the chart shows that there are significant differences among Control 1, Control 5 and Control 6, among which Control 6 has the lowest fruit setting rate, only 48%, while Control 1 and Control 5 have fruit setting rates of more than 80%, indicating that adding different concentrations of sucrose will affect the fruit setting rate of kiwifruit;

[0098] For different pollen concentrations, the chart shows that there is no significant difference between control 1, control 7 and control 8, indicating that the pollen concentration of 0.1%-0.4% can meet the kiwifruit liquid fruiting requirements;

[0099] For different boric acid concentrations, the chart shows that there is no significant difference among Control 1, Control 9, Control 10 and Control 11. Adding 0.005% boric acid will increase the kiwi fruit pollen fruit setting rate, but if the added boric acid concentration is too high, it will reduce the kiwi fruit pollen fruit setting rate.

[0100] 6.3. Comparison of number of seeds per unit weight:

[0101] According to the instruction manual Figure 4 The seed number / fruit weight chart is basically the same as the pollination effect shown in the pollination rate chart and the fruit setting rate chart, which further confirms the pollination effect of different pollination methods and different water-based pollination formulas. Among them, control 6 and control 12 have the worst effects, so these two controls are first excluded from application in production. The variables of controls 1, 2, 3, and 4 are pollination time, and it is concluded that completing pollination within 3.5 hours after liquid preparation will not affect the pollination effect. The variables of controls 1, 5, and 6 are sucrose concentrations, and it is concluded that a better pollination effect can be obtained when the sucrose concentration is 1.5%-3%. The variables of controls 1, 8, and 9 are pollen concentrations, and it is concluded that when the pollen concentration is 0.1%, it can meet the production needs, reducing the pollen concentration and greatly reducing the cost. The variables of controls 1, 9, 10, and 11 are boric acid concentrations, and it is concluded that adding 0.005% boric acid to liquid pollination can improve the pollination effect.

[0102] 6.4. Comparison of single fruit weight:

[0103] According to the instruction manual Figure 5From the single fruit weight chart, we can see that under the environmental conditions of low air humidity in Liangshan Prefecture, the single fruit weight of liquid pollination is significantly higher than that of dry pollination. From control 1 to control 11, the average single fruit weight is greater than 70g, which meets market requirements and can significantly increase the ratio of commercial fruit in kiwifruit orchards. There is no significant difference in the single fruit weight of each liquid pollination control, among which control group 1 has the highest single fruit weight. Reducing the pollen solution storage time, increasing the pollen concentration, appropriately adding boric acid, and appropriately increasing the sucrose concentration can all increase the single fruit weight.

[0104] Taking the above factors into consideration, production cost and pollination effect, the ratio of raw materials for preparing kiwi pollination liquid using dry pollen as raw material is:

[0105] In every 1L of distilled water, there is 1g of pure pollen, 15g-30g of sucrose, 0.05g of boric acid, and 0.2g of carmine food coloring.

[0106] Embodiment 2:

[0107] A kiwi fruit liquid pollination preparation process comprises the following steps:

[0108] Step S1: Collecting flower buds:

[0109] Collect the buds of male plants waiting to open in the kiwifruit orchard, and the bell flowers are the best;

[0110] Step S2: Bud processing:

[0111] The flower buds collected on the day and distilled water are added to a blender and powdered to form a crude pollen liquid. In this step, the flower buds should not be crushed excessively to separate the anthers. The obtained crude pollen liquid is filtered to remove impurities to obtain fresh flower liquid. This step also includes the following control steps:

[0112] Step S2.1: performing a control group experiment, setting a plurality of different weight ratios of flower buds and distilled water, adding the collected flower buds and distilled water into a blender and grinding them into a pollen crude liquid;

[0113] Step S2.2: Use a rubber-tipped dropper to draw up the flower fluid obtained in the experiment, and drip it onto a 16×25 blood cell counting plate. Cover the plate and count the pollen grains under an electron microscope to calculate the number of pollen grains contained in 1 ml of pollen fluid.

[0114] Step S2.3: Based on the data obtained in the above steps, select the best weight ratio of flower buds and distilled water:

[0115] Flower buds: distilled water = 1:6 (i.e., there are 100 g of flower buds in every 600 ml of distilled water).

[0116] Step S3: Add material ratio:

[0117] According to the content of sucrose 15g-30g, boric acid 0.05g, carmine food coloring 0.2g in every 1L of flower liquid;

[0118] Step S4: Solution preparation:

[0119] The above raw materials are added into a preparation container, and are fully stirred and mixed so that the additives are evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

[0120] Among them, the control group experiment of step S2 is as follows:

[0121] 1. Experimental equipment:

[0122] Electronic balance, Joyoung blender, microscope, blood cell counting plate, beaker, measuring cylinder, glass rod, rubber hose, stockings, spray bottle, dissecting needle, etc.

[0123] 2. Raw materials:

[0124] The buds of male plants are about to open, and the best ones are bell-shaped flowers.

[0125] 3. Experimental design:

[0126] Liquid pollination solution was made with fresh flowers and distilled water in different proportions, and the number of pollen grains per 1 ml of different concentrations was calculated. The pollen grains per spray were then calculated based on the amount of water output from the spray bottle each time. The number of pollen grains per 1 ml of pure pollen at 0.1 g / L was used as the pollination standard to screen the most economical preparation method.

[0127] 3.1. Preparation of liquid pollination solution:

[0128] 3.1.1. Collecting fresh flowers: Collect the buds of male plants waiting to bloom in the kiwifruit orchard (bell flowers are best).

[0129] 3.1.2. Preparation of flower pollination liquid: Weigh the flowers collected on the day and design 4 proportions:

[0130] Fresh flowers: distilled water in a ratio of 1:3, 1:5, 1:6, 1:7, that is, weigh 100g of fresh flowers and put them into a blender (Joyoung blender), and add 300ml, 500ml, 600ml, 700ml of distilled water respectively;

[0131] 3.1.3. Use a blender to break up the flowers twice at a time, and filter with stockings to obtain the flower pollen liquid;

[0132] 3.1.4. Use a rubber-tipped dropper to draw a drop of pollen onto a 16×25 hemacytometer and coverslip, and count the pollen grains in 1 ml of pollen solution using an electron microscope. Also calculate the number of pollen grains per ml of pure pollen (0.1%). Repeat the experiment in a standard-sized spray bottle indoors, and the result is that the amount of water produced per spray is 0.72 ml.

[0133] 3.2 Result analysis:

[0134] According to the instruction manual Figure 6 From the pollen grain number chart, we can see that the repeated experiments with the spray bottle show that the number of pollen grains per ml of water output for each spray is 3952 for 0.0010g / ml pure pollen, so the number of pollen grains per spray is about 2845, which can meet the pollination requirements. Although a concentration that is too high can meet the pollination requirements, it will cause economic waste of pollen, while a concentration that is too low cannot meet the pollination requirements. According to indoor commercial pollen and spray bottle experiments, it is recommended to use 1:6 for preparing pollen solution from fresh flowers.

[0135] At the same time, in this embodiment, field pollination comparison of different concentrations of liquid pollination solutions prepared using fresh flowers (buds) of different male plants as raw materials was also performed:

[0136] 1. Experimental location:

[0137] Experimental site of Liangshan Lvkang Kiwifruit Research Institute, Group 10, Taoyuan Village, Langhuan Town, Xichang City, Liangshan Yi Autonomous Prefecture, Sichuan Province.

[0138] 2. Experimental equipment:

[0139] Electronic balance, Joyoung blender, spray pot, beaker, measuring cylinder, glass rod, filter, etc.

[0140] 3. Raw materials:

[0141] Actinidia arvense kiwi plants, male flower buds (bell flowers), boric acid, sucrose, carmine food coloring, etc.

[0142] 4. Experimental design:

[0143] Five male plants from different regions were selected in the field, and flower buds (bellflowers) were collected. The flowers were blended in a blender at a ratio of 1:4, 1:6, and 1:8 for 15 seconds each time. The pollen solution was filtered with stockings, and then 1.5% sucrose, 0.005% boric acid, and 0.02% carmine food coloring were added to prepare kiwifruit pollination solution. Kiwifruit pollination solution made from dry pollen was used as a comparison.

[0144] 5. Pollination experiment:

[0145] 5.1. On March 26, 2022 (when the duck-billed golden fruit is in full bloom), 50 plants with consistent growth were selected at the experimental site of the Liangshan Lvkang Kiwifruit Research Institute. The flowers that opened in the same period were randomly numbered by node (nodes with more than 2 flowers opened per node were selected). After marking, the unflowered / pollinated buds were thinned out, and then the number of flowers (pollination numbers) at each node was counted, and then pollination was carried out according to the experimental treatments, with 20 nodes pollinated for each treatment.

[0146] 5.2. Observation results:

[0147] 5.2.1. Fruit setting rate statistics

[0148] The fruit setting rate was calculated 15 days after pollination, and the number of fruits set at the marked nodes was counted. Fruit setting rate = number of fruits set / number of pollinations × 100%.

[0149] 5.2.2 Determination of fruit weight and seed number

[0150] On October 6, 2022, during the fruit harvest period, fruits from the treatment groups were randomly picked, 10 fruits were picked from each group, numbered and the weight of the fruits was measured, and then they were cut layer by layer with a knife, and the number of seeds was counted. The number of seeds per unit weight = number of seeds / single fruit weight × 100%.

[0151] 6. Result analysis:

[0152] 6.1. Fruit setting rate comparison:

[0153] From the instruction manual Figure 7 , Figure 8 as well as Fig. 9 From the chart, we can see that the fruit setting rates of 1:4, 1:6 and 1:8 liquid pollination solutions prepared from bell flowers of 5 male trees are all above 75%, indicating that the fruit setting rate of kiwifruit is relatively high. In addition, the fruit setting rates of different male plants are slightly different, which may be related to the pollen yield of different male plants. The fruit setting rates of pollen solutions made from male plant 1, male plant 2 and dry pollen are all above 95%. Under low concentration, the fruit setting rates of male plants 3, 4 and 5 are slightly lower.

[0154] 6.2. Comparison of number of seeds per unit weight:

[0155] From the instruction manual Fig.10 , Fig.11 as well as Fig.12 As can be seen from the chart, the number of seeds per unit weight of fruits of the 5 male plants prepared with liquid pollen solution at a concentration of 1:4 and 1:6 was higher than that of the control group with dry pollen pollination. The number of seeds per unit weight of fruits of male plants 2 and 5 prepared with liquid pollen solution at a concentration of 1:8 was lower than that of the control group with dry pollen pollination.

[0156] 6.3. Comparison of single fruit weight:

[0157] From the instruction manual Fig.13 , Fig.14 as well as Fig.15From the chart, we can see that, except for male plant 4, the liquid pollen solutions of different concentrations made from the other 4 male plants all show that as the flower concentration decreases, the single fruit weight decreases. Male plants 1 and 2 made liquid pollen solutions at a ratio of 1:4, and the single fruit weights were higher than those of the dry powder pollen solution in the control group. Except for male plant 5, the liquid pollen solutions made from the other 4 male plants at a ratio of 1:6 had an average single fruit weight greater than 70g, which is recommended for use. The liquid pollen solution made at a ratio of 1:8, except for male plant 2, had an average single fruit weight less than 70g, which is not recommended.

[0158] In summary, we can draw the conclusion:

[0159] ① The single fruit weight of the fruits of flowers picked from different male plants and pollinated by liquid pollination varies greatly. Male plant 2 has the best result, followed by the fruits of male plant 1 pollinated at concentrations of 1:4 and 1:6, the single fruit weight of which is more in line with market requirements.

[0160] ② Use flowers as raw materials to make liquid pollination solution. It is recommended to use a concentration of 1:6 between flowers and distilled water.

[0161] At the same time, in this embodiment, it should be noted that:

[0162] ① If the flower buds collected on the same day in step S1 are not processed immediately, they need to be stored in a freezer at 1°C-2°C;

[0163] ② The obtained kiwifruit pollination liquid must complete pollination within 3.5 hours.

[0164] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology may modify or change the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A kiwi fruit liquid pollination preparation process, characterized in that: The preparation process includes two processes using dry pollen and flower buds as raw materials respectively; When dry pollen is used as the raw material, the following steps are included: Step S1: Formula ingredients: Prepare dried pollen, sucrose, boric acid, carmine food coloring and distilled water as raw materials for formula preparation; Step S2: Experimental ratio: Conduct a control group experiment, set up multiple different raw material ratios, and select the best raw material ratio based on the pollination rate, fruit setting rate, number of seeds per unit weight, and single fruit weight results; Step S3: Solution preparation: The above raw materials are added into a preparation container, and are fully stirred and mixed to make the pollen evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

2. A kiwi fruit liquid pollination preparation process according to claim 1, characterized in that: The raw material ratio obtained in step S2 is: in every 1L of distilled water, pure pollen is 1g, sucrose is 15g-30g, boric acid is 0.05g, and carmine food coloring is 0.2g.

3. A kiwi fruit liquid pollination preparation process according to claim 2, characterized in that: The specific steps in step S3 are: Step S3.1: first, add dry pollen into distilled water according to the raw material ratio, and shake to fully disperse the dry pollen; Step S3.2: After the above steps are completed, sucrose, boric acid and carmine food coloring are added according to the raw material ratio. The resulting mixed solution is placed for 0.5 hours and stirred continuously during the placement time to allow the pollen to be evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

4. The kiwi fruit liquid pollination preparation process according to claim 1, characterized in that: When flower buds are used as raw materials, the following steps are included: Step S1: Collecting flower buds: Collect the buds of male plants waiting to open in the kiwifruit orchard, and the bell flowers are the best; Step S2: Bud processing: The flower buds collected on the day and distilled water are added to a blender and powdered to form a pollen crude liquid. In this step, the flower buds should not be crushed excessively to prevent the separation of anthers. The obtained pollen crude liquid is filtered to remove impurities and obtain fresh flower liquid; Step S3: Add material ratio: According to the content of sucrose 15g-30g, boric acid 0.05g, carmine food coloring 0.2g in every 1L of flower liquid; Step S4: Solution preparation: The above raw materials are added into a preparation container, and are fully stirred and mixed so that the additives are evenly dispersed and dissolved in the solution to obtain kiwi fruit pollination solution.

5. A kiwi fruit liquid pollination preparation process according to claim 4, characterized in that: The step S2 also includes the following control steps: Step S2.1: performing a control group experiment, setting a plurality of different weight ratios of flower buds and distilled water, adding the collected flower buds and distilled water into a blender and grinding them into a pollen crude liquid; Step S2.2: Use a rubber-tipped dropper to draw up the flower fluid obtained in the experiment, and drip it onto a 16×25 blood cell counting plate. Cover the plate and count the pollen grains under an electron microscope to calculate the number of pollen grains contained in 1 ml of pollen fluid. Step S2.3: Based on the data obtained in the above steps, select the best weight ratio of flower buds and distilled water: Flower buds: distilled water = 1:6 (i.e., there are 100 g of flower buds in every 600 ml of distilled water).

6. A kiwi fruit liquid pollination preparation process according to claim 5, characterized in that: If the flower buds collected on the same day in step S1 are not processed immediately, they need to be stored in a freezer at 1°C-2°C.

7. A kiwi fruit liquid pollination preparation process according to claim 6, characterized in that: The powdering time in step S2 is 30 seconds and the powdering times are 2 times.

8. A kiwi fruit liquid pollination preparation process according to claim 1 or 4, characterized in that: The obtained kiwifruit pollination liquid needs to complete pollination within 3.5 hours.

Images