Nutrient solution for improving glossiness and taste of fruits and application of nutrient solution

Abstract

The invention discloses a nutrient solution for improving glossiness and taste of fruits and application of the nutrient solution. The nutrient solution for improving the glossiness and taste of the fruits comprises the following components in percentage by weight: 0.1%-2% of soybean meal extract, 4%-8% of plant ash, 2%-4% of algal polysaccharides, 6%-8% of grape skin extract, 4%-6% of sodium humate, 6%-10% of orange peel extract, 1%-4% of anthocyanin, 0.05%-0.08% of lauryl sodium sulfate and the balance of water. Through selection of the components, the nutrient solution can provide nutrient substances for fruit trees, promote photosynthesis and synthesis of enzymes in the fruits, improve accumulation of sugar in the fruits and promote fruit coloring, so that the grown fruits have more excellent taste and appearance, and the market competitiveness is improved.

Description

Technical Field

[0001] The invention relates to the technical field of planting fertilizers, and in particular to a nutrient solution for improving the glossiness and taste of fruits and an application thereof. Background Art

[0002] Fruit refers to juicy, sweet and sour edible fruit of plants. Fruit is not only rich in vitamins and nutrients, but also can promote digestion; it can be seen that fruit not only has an excellent taste, but also can play a role in health care.

[0003] With the improvement of living standards, people pay more and more attention to the skin quality of fruits, and high-quality fruits have better market prices. The taste and appearance of fruits are the main basis for consumers to choose fruits. Therefore, how to obtain a fruit with excellent taste and appearance is the main direction of current researchers.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The object of the present invention is to provide a nutrient solution for improving the gloss and taste of fruits and its application. The nutrient solution of the present invention can improve the color and taste of fruits through the selection of various components, thereby improving the market competitiveness.

[0006] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0007] The first aspect of the present invention provides a nutrient solution for improving the glossiness and taste of fruits, wherein the nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage:

[0008] Soybean meal extract 0.1%-2%, wood ash 4%-8%, seaweed polysaccharide 2%-4%, grape skin extract 6%-8%, sodium humate 4%-6%, orange peel extract 6%-10%, anthocyanin 1%-4%, sodium dodecyl sulfate 0.05%-0.08%, and the balance is water.

[0009] Preferably, the nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage:

[0010] 1% soybean meal extract, 6% wood ash, 3% seaweed polysaccharide, 7% grape skin extract, 5% sodium humate, 8% orange peel extract, 2% anthocyanin, 0.06% sodium dodecyl sulfate, and the balance is water.

[0011] Preferably, the soybean meal extract is prepared by the following method:

[0012] The soybean meal is crushed to obtain soybean meal powder;

[0013] The soybean meal powder, bromelain and papain are added into water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract.

[0014] Preferably, the bromelain is 0.2% to 1% by mass of the soybean meal powder.

[0015] Preferably, the papain is 0.5% to 2% by mass of the soybean meal powder.

[0016] Preferably, the mass ratio of the soybean meal powder to water is 1:(15-20).

[0017] Preferably, the enzymatic hydrolysis temperature is 50-55°C and the time is 2-4 hours.

[0018] The second aspect of the present invention provides a use of a nutrient solution for improving the glossiness and taste of fruits.

[0019] A third aspect of the present invention provides a method for improving the glossiness and taste of a fruit, the method comprising:

[0020] The nutrient solution for improving the glossiness and taste of the fruit is sprayed and flushed respectively during the young fruit stage and the swelling stage of the fruit.

[0021] Preferably, the spraying amount of the nutrient solution for improving the gloss and taste of the fruit is 0.25-0.5 kg / mu, and the flushing amount is 1-2 kg / mu.

[0022] Compared with the prior art, the beneficial effects of the present invention include at least:

[0023] The nutrient solution of the present invention can provide nutrients for fruit trees through the selection of various components, promote photosynthesis and the synthesis of enzymes in the fruit, increase the accumulation of sugar inside the fruit, and promote the coloring of the fruit, thereby making the grown fruit have a more excellent taste and appearance, and improving the market competitiveness. DETAILED DESCRIPTION

[0024] The following embodiments of the technical solution of the present invention are described in detail in conjunction with the embodiments. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the protection scope of the present invention.

[0025] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application should have the common meanings understood by those skilled in the art to which the present invention belongs.

[0026] The raw materials used in the following examples are as follows:

[0027] Bromelain: enzyme activity 100,000, purchased from Shandong Xinxiong Biotechnology Co., Ltd.;

[0028] Papain: enzyme activity 100,000, purchased from Hebei Hongtao Bioengineering Co., Ltd.;

[0029] Grape skin extract: purchased from Xi'an An'ao Biotechnology Co., Ltd.;

[0030] Orange peel extract: purchased from Gansu Yishengxiang Biotechnology Co., Ltd.

[0031] Example 1

[0032] This embodiment is a nutrient solution for improving the glossiness and taste of fruits. The nutrient solution for improving the glossiness and taste of fruits includes the following components in percentage:

[0033] 0.1% soybean meal extract, 8% plant ash, 2% seaweed polysaccharide, 8% grape skin extract, 4% sodium humate, 6% orange peel extract, 1% anthocyanin, 0.08% sodium lauryl sulfate, and the balance is water;

[0034] The soybean meal extract is prepared by the following method:

[0035] The soybean meal is crushed to obtain soybean meal powder;

[0036] The soybean meal powder, bromelain and papain are added to water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract, wherein the bromelain is 0.5% of the mass of the soybean meal powder; the papain is 1% of the mass of the soybean meal powder; the mass ratio of the soybean meal powder to water is 1:20; the enzymolysis temperature is 52°C and the time is 3 hours.

[0037] Example 2

[0038] This embodiment is a nutrient solution for improving the glossiness and taste of fruits. The nutrient solution for improving the glossiness and taste of fruits includes the following components in percentage:

[0039] 2% soybean meal extract, 4% plant ash, 4% seaweed polysaccharide, 6% grape skin extract, 6% sodium humate, 10% orange peel extract, 4% anthocyanin, 0.05% sodium lauryl sulfate, the balance is water;

[0040] The soybean meal extract is prepared by the following method:

[0041] The soybean meal is crushed to obtain soybean meal powder;

[0042] The soybean meal powder, bromelain and papain are added to water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract, wherein the bromelain is 0.5% of the mass of the soybean meal powder; the papain is 1% of the mass of the soybean meal powder; the mass ratio of the soybean meal powder to water is 1:20; the enzymolysis temperature is 52°C and the time is 3 hours.

[0043] Example 3

[0044] This embodiment is a nutrient solution for improving the glossiness and taste of fruits. The nutrient solution for improving the glossiness and taste of fruits includes the following components in percentage:

[0045] Soybean meal extract 1%, plant ash 6%, seaweed polysaccharide 3%, grape skin extract 7%, sodium humate 5%, orange peel extract 8%, anthocyanin 2%, sodium lauryl sulfate 0.06%, the balance is water;

[0046] The soybean meal extract is prepared by the following method:

[0047] The soybean meal is crushed to obtain soybean meal powder;

[0048] The soybean meal powder, bromelain and papain are added to water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract, wherein the bromelain is 0.5% of the mass of the soybean meal powder; the papain is 1% of the mass of the soybean meal powder; the mass ratio of the soybean meal powder to water is 1:20; the enzymolysis temperature is 52°C and the time is 3 hours.

[0049] Example 4

[0050] This embodiment is a method for improving the glossiness and taste of fruits, and the method for improving the glossiness and taste of fruits comprises:

[0051] Spraying and flushing the nutrient solution for improving the glossiness and taste of the fruit in Example 1 once at the young fruit stage and the swelling stage of the fruit;

[0052] The spraying amount of the nutrient solution for improving the gloss and taste of the fruit is 0.5 kg / mu, and the flushing amount is 1 kg / mu. The nutrient solution is diluted 100 times before spraying.

[0053] Example 5

[0054] This embodiment is a method for improving the glossiness and taste of fruits, and the method for improving the glossiness and taste of fruits comprises:

[0055] Spraying and flushing the nutrient solution for improving the glossiness and taste of the fruit in Example 2 once at the young fruit stage and the swelling stage of the fruit;

[0056] The spraying amount of the above-mentioned nutrient solution for improving the gloss and taste of the fruit is 0.25kg / mu, and the flushing amount is 2kg / mu. The nutrient solution is diluted 100 times before spraying.

[0057] Example 6

[0058] This embodiment is a method for improving the glossiness and taste of fruits, and the method for improving the glossiness and taste of fruits comprises:

[0059] Spraying and flushing the nutrient solution for improving the glossiness and taste of the fruit in Example 3 once at the young fruit stage and the swelling stage of the fruit;

[0060] The spraying amount of the above-mentioned nutrient solution for improving the gloss and taste of the fruit is 0.5kg / mu, and the flushing amount is 2kg / mu. The nutrient solution is diluted 100 times before spraying.

[0061] Comparative Example 1

[0062] This comparative example is a nutrient solution for improving the glossiness and taste of fruits, and the nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage:

[0063] 6% wood ash, 3% seaweed polysaccharide, 7% grape skin extract, 5% sodium humate, 8% orange peel extract, 2% anthocyanin, 0.06% sodium dodecyl sulfate, and the balance is water.

[0064] Comparative Example 2

[0065] This comparative example is a nutrient solution for improving the glossiness and taste of fruits, and the nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage:

[0066] Soybean meal extract 1%, plant ash 6%, seaweed polysaccharide 3%, grape skin extract 7%, sodium humate 5%, orange peel extract 8%, anthocyanin 2%, sodium lauryl sulfate 0.06%, the balance is water;

[0067] The soybean meal extract is prepared by the following method:

[0068] The soybean meal is crushed to obtain soybean meal powder;

[0069] The soybean meal powder and bromelain are added to water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract, wherein the bromelain is 1.5% of the mass of the soybean meal powder; the mass ratio of the soybean meal powder to water is 1:20; the enzymolysis temperature is 52°C and the time is 3 hours.

[0070] Comparative Example 3

[0071] This comparative example is a nutrient solution for improving the glossiness and taste of fruits, and the nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage:

[0072] Soybean meal extract 1%, plant ash 6%, seaweed polysaccharide 3%, grape skin extract 7%, sodium humate 5%, anthocyanin 2%, sodium lauryl sulfate 0.06%, the balance is water;

[0073] The soybean meal extract is prepared by the following method:

[0074] The soybean meal is crushed to obtain soybean meal powder;

[0075] The soybean meal powder, bromelain and papain are added to water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract, wherein the bromelain is 0.5% of the mass of the soybean meal powder; the papain is 1% of the mass of the soybean meal powder; the mass ratio of the soybean meal powder to water is 1:20; the enzymolysis temperature is 52°C and the time is 3 hours.

[0076] Experiment

[0077] Taking apple trees as an example, the experiment was conducted; the nutrient solutions for improving the glossiness and taste of fruits of Example 3 and Comparative Examples 1 to 3 were obtained respectively;

[0078] An apple orchard of the same variety, the same age and the same batch of apples was selected, with a total of 14 rows, which were divided into 5 groups, the first group having two rows, and the second to fifth groups having three rows respectively; the first group was used as a control, and no nutrient solution for improving the gloss and taste of the fruit was sprayed or flushed; the second group was sprayed or flushed with the nutrient solution for improving the gloss and taste of the fruit of Example 3, and the third group was sprayed or flushed with the nutrient solution for improving the gloss and taste of the fruit of Comparative Example 1; the fourth group was sprayed or flushed with the nutrient solution for improving the gloss and taste of the fruit of Comparative Example 2, and the fifth group was sprayed or flushed with the nutrient solution for improving the gloss and taste of the fruit of Comparative Example 3;

[0079] The spraying amount of the nutrient solution for improving the gloss and taste of the fruit is 0.5 kg / mu, the flushing amount is 2 kg / mu, and the spraying method is to dilute the nutrient solution 100 times before spraying.

[0080] Except for the different application of nutrient solution to improve the gloss and taste of the fruit, other management methods were the same among the groups.

[0081] When the apples were ripe, 80 apples were picked from each group. Then, the organic acid and soluble sugar content of the apples were tested and the average values ​​were calculated. The calculation results are shown in Table 1.

[0082] Table 1

[0083] Group Soluble sugar content (%) Organic acid content (%) Group 1 9.81 0.207 Group 2 14.72 0.115 Group 3 11.26 0.168 Group 4 12.94 0.146 Group 5 12.17 0.109

[0084] From Table 1, we can see that:

[0085] The nutrient solution for improving the gloss and taste of fruits in the examples of the present application and the comparative examples can both increase the soluble sugar content in apples and reduce the organic acid content, thereby improving the taste. Compared with the comparative example, the nutrient solution for improving the gloss and taste of fruits in the examples of the present application has a better effect.

[0086] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

Claims

1. A nutrient solution for improving the glossiness and taste of fruits, characterized in that: The nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage: Soybean meal extract 0.1%-2%, wood ash 4%-8%, seaweed polysaccharide 2%-4%, grape skin extract 6%-8%, sodium humate 4%-6%, orange peel extract 6%-10%, anthocyanin 1%-4%, sodium dodecyl sulfate 0.05%-0.08%, and the balance is water.

2. The nutrient solution for improving the glossiness and taste of fruits according to claim 1, characterized in that: The nutrient solution for improving the glossiness and taste of fruits comprises the following components in percentage: 1% soybean meal extract, 6% wood ash, 3% seaweed polysaccharide, 7% grape skin extract, 5% sodium humate, 8% orange peel extract, 2% anthocyanin, 0.06% sodium dodecyl sulfate, and the balance is water.

3. The nutrient solution for improving the glossiness and taste of fruits according to claim 1, characterized in that: The soybean meal extract is prepared by the following method: The soybean meal is crushed to obtain soybean meal powder; The soybean meal powder, bromelain and papain are added into water for enzymolysis and enzyme inactivation, and then filtered, the filtrate is collected, concentrated and dried to obtain the soybean meal extract.

4. The nutrient solution for improving the glossiness and taste of fruits according to claim 3, characterized in that: The bromelain is present in an amount of 0.2% to 1% by mass of the soybean meal powder.

5. The nutrient solution for improving the glossiness and taste of fruits according to claim 3, characterized in that: The papain is 0.5% to 2% of the mass of the soybean meal powder.

6. The nutrient solution for improving the glossiness and taste of fruits according to claim 1, characterized in that: The mass ratio of the soybean meal powder to water is 1:(15-20).

7. The nutrient solution for improving the glossiness and taste of fruits according to claim 1, characterized in that: The enzymolysis temperature is 50-55° C. and the time is 2-4 hours.

8. Use of the nutrient solution for improving the glossiness and taste of fruits as claimed in any one of claims 1 to 7 in improving the glossiness and taste of fruits.

9. A method for improving the glossiness and taste of fruits, characterized in that: The method comprises: The nutrient solution for improving the glossiness and taste of the fruit as claimed in any one of claims 1 to 7 is sprayed and flushed during the young fruit stage and the swelling stage of the fruit.

10. The method according to claim 9, characterized in that The spraying amount of the nutrient solution for improving the glossiness and taste of the fruit is 0.25-0.5 kg / mu, and the flushing amount is 1-2 kg / mu.