Calcium-containing spray for preventing grape fruit cracking and preparation method thereof

Abstract

The invention discloses a calcium-containing spray for preventing grape fruit cracking and a preparation method thereof, and belongs to the field of grape fruit cracking prevention, and the calcium-containing spray comprises the following components in parts by mass: 3-9 parts of bioactive peptide-polysaccharide chelated calcium, 5-8 parts of a cationic surfactant, 1-5 parts of a water-retaining agent, 0.3-0.85 part of sodium salt, 0.01-0.5 part of a growth promoter, 0.05-1 part of potassium fulvate and 50-800 parts of deionized water. The preparation method comprises the following steps: dissolving the bioactive peptide-polysaccharide chelated calcium, the sodium salt, the growth promoter and the potassium fulvate in deionized water, and then adding the water-retaining agent and the cationic surfactant to obtain a mixed solution; stirring the mixed solution at 60-85 DEG C, and then standing to obtain the calcium-containing spray for preventing grape fruit cracking, after spraying, a layer of uniform protective film can be formed, moisture permeation and external mechanical damage can be effectively reduced, osmotic pressure balance inside and outside cells can be effectively regulated, the stability of a cell structure can be maintained, and the grape cracking rate can be remarkably reduced.

Description

Technical Field

[0001] The invention belongs to the field of grape fruit crack prevention, and particularly relates to a calcium-containing spray for preventing grape fruit crack and a preparation method thereof. Background Art

[0002] A vineyard is an agricultural site that needs to be carefully managed and maintained to produce high-quality grapes, which can be used to make wine, raisins, grape juice, or directly sold as fresh fruit. Therefore, it is very necessary to ensure the high quality and yield of grapes in order to provide people with delicious grapes and high-quality wines. This places higher demands on grape planting technology and variety optimization.

[0003] Grape fruit cracking is a common problem in grape cultivation. It not only affects the yield of grapes, but also seriously damages the quality of grapes, causing huge losses to fruit farmers. Grapes that have cracked are easily infected with pathogens, leading to rot and losing their use value. At the same time, the juice overflows after fruit cracking, which easily attracts pests such as fruit flies and leaf bees, and may spread diseases such as gray mold and sour rot, further affecting the overall health of the vineyard. The main reasons for grape fruit cracking are: thin grape skin and poor toughness; excessive changes in soil moisture (such as sudden large-scale irrigation after drought or heavy rain) lead to increased turgor pressure inside the grape fruit; improper fertilization leads to nutritional imbalance of the grape tree and excessive expansion of fruit cells; too much fruiting, competition for nutrients between fruits leads to poor development of the fruit skin; diseases such as powdery mildew and anthracnose will weaken the strength of the fruit skin tissue. In view of the above reasons for grape fruit cracking, the current main methods to reduce the incidence of grape fruit cracking are to select varieties with thick skin and strong toughness to resist fruit cracking; control soil moisture; control fruiting; and control diseases and pests.

[0004] In the prevention and control of grape cracking, technicians have found that spraying exogenous calcium can effectively reduce the cracking rate of grapes. This is because calcium is an important component of the cell wall. The increase in calcium content in the fruit and peel can increase the strength of the cell wall, thereby reducing the occurrence of fruit cracking. The effect of calcium supplementation is greatly affected by climate. In seasons of drought or excessive rainfall, the effect of preventing fruit cracking by calcium supplementation will be reduced. The peel is mainly composed of water and cellulose. Calcium can effectively increase the toughness and thickness of the peel. However, in the current grape cracking prevention and control technology, the simple implementation of exogenous calcium will produce precipitation due to the formation of chelated salts, which is not conducive to plant absorption. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a calcium-containing spray for preventing grape cracking and a preparation method thereof, which solves the problem that exogenous calcium is easily precipitated and cannot be absorbed by plants, effectively reduces the grape cracking rate, is conducive to the production of high-quality grapes, and ensures the high quality and yield of grapes.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A calcium-containing spray for preventing grape cracking, comprising, by mass, 3-9 parts of bioactive peptide-polysaccharide chelated calcium, 5-8 parts of cationic surfactant, 1-5 parts of water retaining agent, 0.3-0.85 parts of sodium salt, 0.01-0.5 parts of growth promoter, 0.05-1 parts of potassium humate and 50-800 parts of deionized water.

[0008] A further improvement of the present invention is:

[0009] The bioactive peptide-polysaccharide chelated calcium is obtained by the following steps:

[0010] The active peptide and the polysaccharide are mixed uniformly in a mass ratio of (0.4-2): (1-5), and the pH of the resulting mixture is adjusted to 6-10, and the mixture is kept at 80-120° C. for 0.5-5 h after stirring, and then dialyzed, rotary evaporated and dried in sequence after cooling to obtain an active peptide-polysaccharide polymer;

[0011] 5-15 g of active peptide-polysaccharide polymer is added to a mixture consisting of 1-3 L 25 mol / L CaCl2 solution and 0.5-2 L 20 mol / L Tris·HCl buffer, stirred at 35-45° C. for 2-4 hours to obtain a reaction solution, and the product in the reaction solution is washed and dried to obtain bioactive peptide-polysaccharide chelated calcium.

[0012] The active peptides are one or more of casein phosphopeptide, egg white peptide, nisin, soybean peptide, corn peptide and glutathione.

[0013] The polysaccharide is one or more of chitosan, chitosan oligosaccharide, glucose, mannan, galactan, starch and cellulose.

[0014] The cationic surfactant is one or more of dodecyltrimethylammonium bromide, dodecyltrimethylammonium chloride, dodecyldimethylbenzylammonium chloride, dodecyldimethylbenzylammonium bromide, hexadecyltrimethylammonium bromide, hexadecyltrimethylammonium chloride and N,N-diethyl-(3'-methoxyphenoxyethyl)benzylammonium chloride.

[0015] The water retaining agent is one or more of propylene glycol, glycerol, butylene glycol, caprylyl glycol, polyacrylamide, sodium polyacrylate, potassium polyacrylate and ammonium polyacrylate.

[0016] The sodium salt is one or more of sodium tungstate, water-soluble sodium silicate, sodium citrate, sodium phosphate, sodium sulfate and sodium tripolyphosphate.

[0017] The growth promoter is one or more of gibberellins, brassinolide, chlorfenapyr, naphthylacetic acid, ethephon, indoleacetic acid, indolebutyric acid and potassium indolebutyrate.

[0018] A method for preparing any one of the above calcium-containing sprays for preventing grape cracking, comprising the following steps:

[0019] Step 1, dissolving bioactive peptide-polysaccharide chelated calcium, sodium salt, growth promoter and potassium humate in deionized water, and then adding a water retaining agent and a cationic surfactant to obtain a mixed solution;

[0020] Step 2, stirring the mixed solution at 60-85° C. and then standing to obtain a calcium-containing spray for preventing grape cracking. After spraying, a uniform protective film can be formed to effectively reduce water penetration and external mechanical damage, effectively regulate the osmotic pressure balance inside and outside the cells, maintain the stability of the cell structure, and significantly reduce the grape cracking rate.

[0021] Furthermore, in step 2, the mixed solution is stirred at 60-85° C. for 6-12 hours, and then allowed to stand for 20-30 minutes to obtain a calcium-containing spray for preventing grape cracking.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention discloses a calcium-containing spray for preventing grape fruit cracking. Bioactive peptide-polysaccharide chelated calcium can form calcium bridges between pectin molecules, enhance the structural stability of cell walls, promote cell adhesion, enhance the absorption of calcium nutrients by grape fruits, regulate osmotic pressure, etc., thereby preventing fruit cracking. Cationic surfactants have significant antibacterial activity, can destroy the cell membrane of pathogens, change their permeability, cause leakage of intracellular substances, thereby inhibiting or killing pathogens, and can promote the growth and development of grape fruits by regulating the level of endogenous hormones in grapes, such as auxin, gibberellin, cytokinin, abscisic acid and ethylene, etc., while forming a protective film on the surface of grape fruits, reducing water penetration and external mechanical damage, and significantly reducing the fruit cracking rate. Sodium salt and bioactive peptide-polysaccharide chelated calcium have a synergistic effect, effectively regulate the osmotic pressure inside and outside the peel, and prevent fruit cracking. The water retaining agent forms a breathable film with certain flexibility during the film-forming process of the anti-cracking liquid, covers the fruit skin, and further protects the fruit. Growth promoters are important plant hormones in plants. They promote the growth and development of plants by promoting the increase in the number of cells and the elongation of cells. When plants are subjected to harsh environments such as drought, high temperature, and low temperature, they can improve the resistance of plants and increase their disease resistance and resistance. Potassium humate is an important plant growth regulator that improves soil structure and regulates soil pH. It has a variety of beneficial effects on grape growth, can promote the growth of grapes, and can also improve the resistance of grapes to stress. After spraying, it can quickly form a uniform protective film, effectively reduce water penetration and external mechanical damage, can effectively regulate the balance of osmotic pressure inside and outside cells, maintain the stability of cell structure, and significantly reduce the cracking rate of grape fruits. The raw materials selected are all low-toxic or non-toxic substances, harmless to the environment and human health, and in line with the development direction of green agriculture.

[0024] The invention discloses a method for preparing a calcium-containing spray for preventing grape cracking. The method comprises the following steps: firstly dissolving bioactive peptide-polysaccharide chelated calcium, sodium salt, growth promoter and potassium humate in deionized water, then adding a water retaining agent and a cationic surfactant to obtain a mixed solution, stirring at 60-85°C, and then standing to complete the preparation of the calcium-containing spray. The preparation method is simple, the cost is low, and the calcium-containing spray is easy to produce and apply on a large scale. When the calcium-containing spray is used, the amount is enlarged in proportion as required, and then the grape tree body is sprayed in multiple directions at 16-24d, 26-34d, and 36-44d after full flowering until the leaf surface and the fruit surface drip water naturally, thereby effectively reducing the grape cracking rate, being conducive to producing high-quality grapes, and ensuring the high quality and yield of the grapes. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of the interaction between the components of the calcium-containing spray for preventing grape fruit cracking according to the present invention. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only embodiments of a part of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0027] The present invention is described in further detail below:

[0028] The calcium-containing spray for preventing grape cracking of the present invention comprises the following components weighed in parts by mass:

[0029] Bioactive peptide-polysaccharide chelated calcium 3-9 parts, cationic surfactant 5-8 parts, water retaining agent 1-5 parts, sodium salt 0.3-0.85 parts, growth promoter 0.01-0.5 parts, potassium humate 0.05-1 parts, deionized water 50-800 parts, the specific preparation method comprises the following steps:

[0030] Step 1: Dissolve the bioactive peptide-polysaccharide chelated calcium, sodium salt, growth promoter, and potassium humate in deionized water according to the proportion, and then add the water retaining agent and cationic surfactant;

[0031] Step 2: After all the above substances are mixed, the temperature is maintained at 60-85°C, stirred for 6-12 hours and then allowed to stand for 20-30 minutes.

[0032] The preparation method of bioactive peptide-polysaccharide chelated calcium comprises the following steps:

[0033] The active peptide and the polysaccharide are uniformly mixed in a mass ratio of (0.4-2): (1-5), and the pH is adjusted to 6-10 with 1 mol / L HCl or 1 mol / L NaOH solution. After stirring for 5-10 minutes, the mixture is placed in an oil bath at 80-120° C. for 0.5-5 hours, cooled and refrigerated in a refrigerator for 12-18 hours, and the mixed solution is dialyzed in deionized water for 36-72 hours using a dialysis bag with a Mw 3.5kD (dialysis bag with a molecular weight cutoff of 3500 Daltons (Da)), and then lyophilized after rotary evaporation to obtain a dry active peptide-polysaccharide polymer.

[0034] Take 5-15g of active peptide-polysaccharide polymer sample, add it to a mixture consisting of 1-3L 25mol / L CaCl2 solution and 0.5-2L 20mol / L Tris·HCl (pH=7.8) buffer solution, heat it in a water bath at 35-45°C with stirring for 2-4h, remove the reaction solution and cool it, add 5-8 times the volume of ethanol, stir the precipitate therein, centrifuge it at 10000r / min for 10-30min, this is washed with ethanol once, wash it with ethanol 2-5 times in total, and after freeze-drying, it is the bioactive peptide-polysaccharide chelated calcium.

[0035] The active peptide is one or more of casein phosphopeptide, egg white peptide, nisin, soybean peptide, corn peptide and glutathione.

[0036] The polysaccharide is one or more of chitosan, chito-oligosaccharide, glucose, mannan, galactan, starch and cellulose.

[0037] The cationic surfactant is a quaternary ammonium salt, specifically one or more of dodecyltrimethylammonium bromide, dodecyltrimethylammonium chloride, dodecyldimethylbenzylammonium chloride, dodecyldimethylbenzylammonium bromide, hexadecyltrimethylammonium bromide, hexadecyltrimethylammonium chloride and N,N-diethyl-(3'-methoxyphenoxyethyl)benzylammonium chloride.

[0038] The water retaining agent is one or more of propylene glycol, glycerin, butylene glycol, caprylyl glycol, polyacrylamide, sodium polyacrylate, potassium polyacrylate, and ammonium polyacrylate.

[0039] The sodium salt is one or more of sodium tungstate, water-soluble sodium silicate, sodium citrate, sodium phosphate, sodium sulfate, and sodium tripolyphosphate.

[0040] The growth promoter is at least one of gibberellins, brassinolide, chlorfenapyr, naphthylacetic acid, ethephon, indoleacetic acid, indolebutyric acid, and potassium indolebutyrate.

[0041] When the calcium-containing spray of the present invention is used, it is proportionally enlarged and sprayed on the grape vines in multiple directions on 16-24 days, 26-34 days, and 36-44 days after full bloom until the leaves and fruit surfaces drip naturally. If there is more rainfall, the number of spraying can be increased according to the actual situation.

[0042] The present invention adds bioactive peptide-polysaccharide chelated calcium, such as Figure 1As shown in the figure, calcium is one of the essential middle elements in plants and a messenger of alternating extracellular stimulation and intracellular response. In adverse environments, it binds calmodulin to participate in the perception, transmission, response and expression of resistance signals, which can reduce the impact of the environment on the grape cell membrane and reduce the cracking rate. The bioactive peptide-polysaccharide chelated calcium can form calcium bridges between pectin molecules, enhance the structural stability of the cell wall, promote intercellular adhesion, enhance the absorption of nutrient calcium by grape fruits, and regulate osmotic pressure to prevent cracking. The added cationic surfactant has significant antibacterial activity, can destroy the cell membrane of pathogens, change its permeability, and cause the leakage of intracellular substances, thereby inhibiting or killing pathogens. It can promote the growth and development of grape fruits by regulating the levels of endogenous hormones in grapes, such as auxin, gibberellin, cytokinin, abscisic acid and ethylene, and at the same time form a protective film on the surface of grape fruits, reduce water penetration and external mechanical damage, and significantly reduce the cracking rate of fruits. The added sodium salt has a synergistic effect with the bioactive peptide-polysaccharide chelated calcium, effectively regulating the osmotic pressure inside and outside the peel to prevent cracking. The added water retaining agent forms a breathable film with a certain flexibility during the film-forming process of the anti-cracking liquid, covering the fruit skin to further protect the fruit. The added growth promoter is an important plant hormone in the plant body, which promotes the growth and development of plants by promoting the increase in the number of cells and the elongation of cells. When the plant is subjected to harsh environments such as drought, high temperature, and low temperature, it can improve the resistance of the plant and increase its disease resistance and resistance. The added potassium humate is an important plant growth regulator that improves soil structure and regulates soil pH. It has a variety of beneficial effects on grape growth, can promote the growth of grapes, and can also improve the stress resistance of grapes.

[0043] Example 1

[0044] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 16 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0045] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH=7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitosan oligosaccharide chelated calcium.

[0046] Weigh 3 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.3 g of sodium tungstate, 0.01 g of gibberellin, and 0.05 g of potassium humate, dissolve them in 50 g of water, add 1 g of glycerol and 5 g of dodecyltrimethylammonium bromide, stir at 80 ° C for 8 h, and then let stand for 22 min to obtain grape anti-cracking calcium spray 1.

[0047] Example 2

[0048] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 18 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0049] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitooligosaccharide chelated calcium.

[0050] Weigh 4 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.4 g of sodium tungstate, 0.03 g of gibberellin, and 0.1 g of potassium humate, dissolve them in 100 g of water, add 2 g of glycerol and 6 g of dodecyltrimethylammonium bromide, stir at 80 ° C for 8 h, and let stand for 25 min to obtain grape anti-cracking calcium spray 2.

[0051] Example 3

[0052] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 12 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0053] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitooligosaccharide chelated calcium.

[0054] Weigh 5 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.5 g of sodium tungstate, 0.05 g of gibberellin, and 0.2 g of potassium humate, dissolve them in 150 g of water, add 3 g of glycerol and 7 g of dodecyltrimethylammonium bromide, stir at 80 ° C for 8 h, and then let stand for 30 min to obtain grape anti-cracking calcium spray 3.

[0055] Example 4

[0056] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 14 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0057] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitooligosaccharide chelated calcium.

[0058] Weigh 6 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.6 g of sodium tungstate, 0.1 g of gibberellin, and 0.3 g of potassium humate, dissolve them in 200 g of water, add 4 g of glycerol and 6.5 g of dodecyltrimethylammonium bromide, stir at 80°C for 8 h, and let stand for 20 min to obtain grape anti-cracking calcium spray 4.

[0059] Example 5

[0060] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 15 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0061] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitooligosaccharide chelated calcium.

[0062] Weigh 7 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.7 g of sodium tungstate, 0.2 g of gibberellin, and 0.4 g of potassium humate, dissolve them in 250 g of water, add 5 g of glycerol and 8 g of dodecyltrimethylammonium bromide, stir at 80 ° C for 8 h, and then let stand for 26 min to obtain grape anti-cracking calcium spray 5.

[0063] Example 6

[0064] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 16 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0065] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitooligosaccharide chelated calcium.

[0066] Weigh 8 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.75 g of sodium tungstate, 0.3 g of gibberellin, and 0.6 g of potassium humate, dissolve them in 300 g of water, add 3.5 g of glycerol and 7.5 g of dodecyltrimethylammonium bromide, stir at 80 ° C for 8 h, and let stand for 26 min to obtain grape anti-cracking calcium spray 6.

[0067] Example 7

[0068] The casein phosphopeptide and chitosan oligosaccharide were mixed uniformly at a mass ratio of 0.4:1, adjusted to pH 7 with 1 mol / L NaOH solution, stirred for 5 min, and then placed in an 80°C oil bath for 2 h. After cooling, the mixture was placed in a refrigerator for 15 h. The mixture was dialyzed in deionized water for 48 h using a dialysis bag with a Mw of 3.5 kD, and then lyophilized after rotary evaporation to obtain a dry casein phosphopeptide-chitosan oligosaccharide polymer.

[0069] Take 5g of polymer sample, add it to a mixture of 1L 25mol / L CaCl2 solution and 1L 20mol / L Tris·HCl (pH7.8) buffer solution, heat it in a water bath at 40℃ with stirring for 3h, remove it and cool it, add 6 times volume of ethanol, stir and precipitate it, centrifuge it at 10000r / min for 15min, wash it with ethanol 3 times, and freeze-dry it to obtain biological casein phosphopeptide-chitooligosaccharide chelated calcium.

[0070] Weigh 9 g of bio-casein phosphopeptide-chitosan oligosaccharide chelated calcium, 0.85 g of sodium tungstate, 0.5 g of gibberellin, and 1 g of potassium humate, dissolve them in 800 g of water, add 4.5 g of glycerol and 8 g of dodecyltrimethylammonium bromide, stir at 80 ° C for 8 h, and let stand for 30 min to obtain grape anti-cracking calcium spray 7.

[0071] According to the experimental formula, four characteristic grape varieties (Hutai No. 8, Kyoho, Sunshine Rose, and Summer Black) of local fruit farmers were sprayed with grape fruit trees: 20d, 30d, and 40d after full flowering, the grape tree body was sprayed in multiple directions until the leaves and fruit surfaces dripped naturally. If there is more rainfall, the number of spraying can be increased according to the actual situation. Three trees with the same growth were made in parallel for each embodiment. About 10 days after maturity and coloring, 5 bunches of grapes were randomly picked for observation and recording: the fruit cracking rate, peel hardness, and fruit size were recorded, and the average value was taken. The fruit growth after spraying was recorded, including the health status and changes of the fruit. The differences between each experimental group and the control group (not sprayed with the calcium-containing spray of the present invention) were compared. The effects of different formulas on the anti-cracking effect of the fruit were evaluated, and the formula ratio with the best performance was determined. As shown in Table 1a and Table 1b.

[0072] Table 1a Data Record Example

[0073]

[0074] Table 1b Data Record Example

[0075]

[0076] According to the data, the test indicators of different grape varieties after using different embodiments can be compared and analyzed. The following is an analysis of single fruit weight, sugar content, calcium content and fruit cracking rate:

[0077] Single fruit weight analysis:

[0078] For Hutai No. 8, the single fruit weights of Examples 1 to 7 were all higher than those of the control group, with Examples 6 and 7 having the highest single fruit weights, 14.6 g and 14.1 g, respectively. The single fruit weights of Kyoho were also generally higher than those of the control group in Examples 1 to 7, with the highest being 13.2 g in Example 7. The single fruit weight of Sunshine Rose increased in all Examples, with Examples 6 and 7 having the highest single fruit weights, 15.8 g and 15.3 g, respectively. The increase in single fruit weight of Xiahei was similar to that of Sunshine Rose, with Example 7 having the highest single fruit weight, 14.4 g.

[0079] Sugar content analysis:

[0080] All examples have a significant effect on increasing the sugar content of Hutai No. 8 and Kyoho, and the values ​​are all greater than those of the control group. For Yangguangmei and Xiahei, examples 1 to 7 generally increase the sugar content, especially examples 6 and 7, with sugar contents of 24.6% and 24.9% respectively.

[0081] Calcium content analysis:

[0082] The examples significantly increase the calcium content of all varieties, especially Kyoho and Sunshine Rose, with the calcium content in Examples 6 and 7 reaching 1.79 mg / g and 1.68 mg / g, and 0.83 mg / g and 0.91 mg / g, respectively.

[0083] Fruit cracking rate analysis:

[0084] The embodiments have a positive effect on reducing the fruit cracking rate of Hutai No. 8, Kyoho, Sunshine Rose and Xiahei, especially the fruit cracking rate of Hutai No. 8 in Example 3 is reduced to 2.5%, the fruit cracking rate of Kyoho in Example 3 is reduced to 6.2%, the fruit cracking rate of Sunshine Rose in all embodiments is reduced to below 10%, the lowest being 3.8% in Example 3, and the fruit cracking rate of Xiahei in Example 3 is reduced to the lowest 5.7%.

[0085] Comprehensive analysis shows that Examples 6 and 7 generally perform best in terms of increasing single fruit weight and calcium content. They show superior performance in most indicators, especially in the Sunshine Rose and Summer Black varieties. The increase in sugar content is particularly significant in Examples 6 and 7, especially for the Sunshine Rose and Summer Black varieties. However, from the data on reducing the cracking rate, Example 3 is the best formula. These analysis results show that the implemented formula has a positive effect on improving the quality of grape fruits and reducing cracking, especially the significant increase in calcium content and the reduction in cracking rate.

[0086] The above contents are only for explaining the technical idea of ​​the present invention and cannot be used to limit the protection scope of the present invention. Any changes made on the basis of the technical solution in accordance with the technical idea proposed by the present invention shall fall within the protection scope of the claims of the present invention.

Claims

1. A calcium-containing spray for preventing grape fruit cracking, characterized in that: The calcium-containing spray comprises, by mass, 3-9 parts of bioactive peptide-polysaccharide chelated calcium, 5-8 parts of cationic surfactant, 1-5 parts of water retaining agent, 0.3-0.85 parts of sodium salt, 0.01-0.5 parts of growth promoter, 0.05-1 parts of potassium humate and 50-800 parts of deionized water.

2. The calcium-containing spray for preventing grape cracking according to claim 1, characterized in that: The bioactive peptide-polysaccharide chelated calcium is obtained by the following steps: The active peptide and the polysaccharide are mixed uniformly in a mass ratio of (0.4-2): (1-5), and the pH of the resulting mixture is adjusted to 6-10, and the mixture is kept at 80-120° C. for 0.5-5 h after stirring, and then dialyzed, rotary evaporated and dried in sequence after cooling to obtain an active peptide-polysaccharide polymer; 5-15 g of active peptide-polysaccharide polymer is added to a mixture consisting of 1-3 L 25 mol / L CaCl2 solution and 0.5-2 L 20 mol / L Tris·HCl buffer, stirred at 35-45° C. for 2-4 hours to obtain a reaction solution, and the product in the reaction solution is washed and dried to obtain bioactive peptide-polysaccharide chelated calcium.

3. The calcium-containing spray for preventing grape cracking according to claim 2, characterized in that: The active peptides are one or more of casein phosphopeptide, egg white peptide, nisin, soybean peptide, corn peptide and glutathione.

4. The calcium-containing spray for preventing grape cracking according to claim 2, characterized in that: The polysaccharide is one or more of chitosan, chitosan oligosaccharide, glucose, mannan, galactan, starch and cellulose.

5. The calcium-containing spray for preventing grape cracking according to claim 1, characterized in that: The cationic surfactant is one or more of dodecyltrimethylammonium bromide, dodecyltrimethylammonium chloride, dodecyldimethylbenzylammonium chloride, dodecyldimethylbenzylammonium bromide, hexadecyltrimethylammonium bromide, hexadecyltrimethylammonium chloride and N,N-diethyl-(3'-methoxyphenoxyethyl)benzylammonium chloride.

6. The calcium-containing spray for preventing grape cracking according to claim 1, characterized in that: The water retaining agent is one or more of propylene glycol, glycerol, butylene glycol, caprylyl glycol, polyacrylamide, sodium polyacrylate, potassium polyacrylate and ammonium polyacrylate.

7. The calcium-containing spray for preventing grape cracking according to claim 1, characterized in that: The sodium salt is one or more of sodium tungstate, water-soluble sodium silicate, sodium citrate, sodium phosphate, sodium sulfate and sodium tripolyphosphate.

8. The calcium-containing spray for preventing grape cracking according to claim 1, characterized in that: The growth promoter is one or more of gibberellins, brassinolide, chlorfenapyr, naphthylacetic acid, ethephon, indoleacetic acid, indolebutyric acid and potassium indolebutyrate.

9. A method for preparing the calcium-containing spray for preventing grape cracking according to any one of claims 1 to 8, characterized in that: The following steps are involved: Step 1, dissolving bioactive peptide-polysaccharide chelated calcium, sodium salt, growth promoter and potassium humate in deionized water, and then adding a water retaining agent and a cationic surfactant to obtain a mixed solution; Step 2, stirring the mixed solution at 60-85° C., and then allowing it to stand to obtain a calcium-containing spray for preventing grape cracking.

10. The method for preparing the calcium-containing spray for preventing grape cracking according to claim 9, characterized in that: Step 2: Stir the mixed solution at 60-85° C. for 6-12 hours, and then let it stand for 20-30 minutes to obtain a calcium-containing spray for preventing grape cracking.

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