Method for prolonging grape harvesting time and application

Abstract

The invention discloses a method for prolonging grape harvesting time and application, and the method comprises the following specific steps: dissolving NAA (naphthylacetic acid) dry powder with 95% absolute ethyl alcohol, adding an organic silicon additive with the effective concentration of 0.1%, uniformly mixing, fixing the volume with distilled water until the concentration of NAA is 200mg / L, and refrigerating at the low temperature of 4 DEG C for later use; grapes which are free of plant diseases and insect pests and good in growth vigor are selected 10 days before color changing, NAA + organic silicon solution treatment is conducted, treatment is conducted in sunny and windless weather, fruit clusters are completely immersed in the liquid level of a container containing the NAA + organic silicon solution during treatment, the fruit dipping time is 10-15 seconds, and after the first-time treatment is conducted on the fourth day, the fruit dipping time is 10-15 seconds. In order to prevent insufficient fruit dipping parts, secondary fruit dipping is carried out for 3-5 seconds by using an NAA + organic silicon solution with the same concentration, and bagging is carried out, so that the fruit harvesting period is prolonged, the storage cost of the harvested grapes is reduced, and the problems that the mouth feel of wine brewing and juicing grapes is not facilitated due to too fast degradation of gluconic acid content when the grapes appear on the market too early are solved.

Description

Technical Field

[0001] The invention belongs to the technical field of agricultural high-quality grape production, and particularly relates to a method for prolonging grape harvesting time and application thereof. Background Art

[0002] With the vigorous development of my country's economy, the grape industry has developed rapidly, and its output has jumped to the first place in the world, of which fresh consumption accounts for 76.2%. Delayed cultivation of grapes can extend the ripening period of grapes, delay harvesting, meet the market demand for grapes in different time periods, improve the market competitiveness of grapes, and thus improve the economic benefits of the fruit.

[0003] Grape delayed cultivation is a form of cultivation aimed at extending the ripening period of grape fruits, delaying harvesting and improving the quality of grape berries. At present, grape delayed cultivation technology is an important research direction of the grape industry. First, early and mid-ripening grapes in the north and south of my country usually mature from mid-June to early September every year. At this time, a large number of grapes in my country are put on the market, occupying market resources, increasing the competitive pressure of the industry, and causing grape prices to fall. The technology of extending the ripening period can help meet the market demand for grapes in different time periods, improve the market competitiveness of grapes, and thus improve the economic benefits of fruits. Second, when there is a high temperature and high humidity climate during the fruit ripening period, grapes in the ripening period are very susceptible to diseases and insect pests such as downy mildew, anthracnose, and white rot. Traditional orchards control fruit diseases and insect pests by applying pesticides. This method not only causes soil pollution and destroys the growth environment of fruits; but also greatly reduces food safety. The technology of extending the ripening period can avoid fruits in the ripening period of high humidity and high temperature climate, reduce the input of pesticides, and save the cost of preservation. It is of great significance to the annual supply of my country's grape industry and the improvement of fruit quality.

[0004] In view of the above factors, a method and application for prolonging grape harvesting time are provided, which prolongs the fruit harvesting period, reduces the cost of storing grapes after harvesting, and improves the problem that the acid content of grapes put on the market too early degrades too quickly, which is not conducive to the taste of winemaking and juice pressing grapes. Summary of the invention

[0005] The object of the present invention is to provide a method and application for prolonging grape harvesting time, so as to solve the problems raised in the above background technology.

[0006] The objective of the present invention is achieved through the following technical scheme: a method for extending the grape harvesting time, wherein NAA (naphthaleneacetic acid) dry powder is dissolved in anhydrous ethanol, an organic silicon additive is added, the mixture is uniformly mixed and the mixture is fixed with distilled water, and the grape harvesting time is extended by dipping and bagging the fruit, the synthesis of anthocyanins and aroma substances in the fruit is inhibited, and the grape harvesting period is postponed.

[0007] The method for extending the grape harvesting time specifically comprises the following steps:

[0008] (1) Flower and fruit management: Select grape vines with consistent growth and good growth as test materials;

[0009] Perform flower and fruit thinning regularly, leaving 1-2 bunches of fruit on each fruiting branch;

[0010] (2) Solution preparation: Dissolve NAA (naphthaleneacetic acid) dry powder in anhydrous ethanol, add silicone additive and mix well, dilute to a concentration of 200 mg / L NAA with distilled water, and store at low temperature for later use;

[0011] (3) Treatment time and weather selection: Treatment should be carried out 20 days before the color change period; and the naphthaleneacetic acid solution should be evenly distributed on the fruit;

[0012] (4) Grape treatment: When applying NAA + silicone additives, the method of dipping the fruit and bagging is used. During the treatment, the liquid level of the container containing NAA and silicone additives should be completely above the grape bunches. (5) Grape harvesting: Select fruits with uniform maturity and no obvious blemishes on the surface of the fruit for testing. Samples are collected every 20 days after treatment. When harvesting, in order to prevent the fruit from losing water and wilting, the fruit is packed in fresh-keeping bags and transported back to the test site.

[0013] Further, the organosilicon adjuvant is an agricultural organosilicon spray adjuvant, comprising a polymer whose active ingredient is mainly polyether-modified trisiloxane;

[0014] The structural chemical formula is as follows:

[0015]

[0016] Furthermore, the naphthylacetic acid (NAA) is dissolved in 95% anhydrous ethanol and then fixed to a final concentration of 200 mg / L, and an organosilicon additive with an effective concentration of 0.1% is added, and the mixture is stored at a low temperature of 4 degrees Celsius.

[0017] Furthermore, in step (4), the liquid level of the container containing NAA+organic silicon additive is completely covered with the fruit ears, and the dipping time is 10-15 seconds;

[0018] On the 4th day after treatment, dip the fruits a second time in NAA + silicone solution for 3-5 seconds and bag them.

[0019] Furthermore, in step (3), the hardness and sugar and acid changes of the fruit are measured every five days before treatment to determine the growth and development stage of the fruit, which helps to determine the treatment time;

[0020] When the fruit is small and green in color, the soluble solids in the fruit gradually increase, and the hardness and titratable acid content of the fruit both tend to decrease, the processing time is determined to be before the fruit changes color.

[0021] Furthermore, the fruits in the mature stage in step (5) are fruits that have reached the inherent characteristics of the grape variety, and the soluble solids should be above 20 degrees;

[0022] When harvesting, pack the fruits in fresh-keeping bags and transport them back to the test site as soon as possible to prevent the fruits from losing water and wilting (no more than 2 hours).

[0023] Furthermore, in step (5), intact and undamaged fruit clusters are selected for processing, and rotten and bad fruits caused by improper transportation are removed, so as to control fungal disease infection caused by fruit damage from the source.

[0024] A method for extending the grape harvesting time is used to extend the grape harvesting period, reduce the storage cost of grapes after harvest, and improve the taste problem of grapes that are put on the market too early and whose acid content degrades too quickly, which is not conducive to winemaking and juice extraction.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The present invention solves the problem that the market value of grapes is reduced due to premature and concentrated listing of grapes, prolongs the fruit harvest period, reduces the cost of post-harvest grape storage, and improves the taste of grapes that are not conducive to winemaking and juice extraction due to the rapid degradation of acid content in grapes listed too early. The present invention can significantly prolong the harvest time of grape fruits, inhibit the synthesis of anthocyanins and aroma substances in fruits, delay the decline of fruit hardness, chlorophyll, and titratable acid content, postpone the grape harvest period, and has no adverse effect on grape quality, improves economic benefits, and has the characteristics of strong applicability and easy promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a diagram of sunset red grapes treated with naphthylacetic acid NAA (200 mg / l) in Example 1;

[0028] Figure 2 This is a graph showing the change in firmness of Sunset Red grapes treated with naphthaleneacetic acid NAA (200 mg / l) in Example 1;

[0029] Figure 3 This is a graph showing the change in soluble solids content of sunset red grapes treated with naphthaleneacetic acid NAA (200 mg / l) in Example 1;

[0030] Figure 4 This is a graph showing the change in titratable acid content of sunset red grapes treated with naphthylacetic acid NAA (200 mg / l) in Example 1;

[0031] Figure 5 The graph showing the change in the glucose acid ratio of sunset red treated with naphthylacetic acid NAA (200 mg / l) in Example 1;

[0032] Figure 6This is a graph showing the change in anthocyanin content in the skin of Sunset Red grapes treated with naphthaleneacetic acid NAA (200 mg / l) in Example 1;

[0033] Figure 7 This is a graph showing the changes in chlorophyll content in the skin of Sunset Red grapes treated with naphthaleneacetic acid NAA (200 mg / l) in Example 1. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0035] like Figure 1-7 As shown, a method for extending the grape harvest time is disclosed, wherein NAA (naphthaleneacetic acid) dry powder is dissolved in anhydrous ethanol, an organosilicon additive is added, the mixture is evenly mixed, and the mixture is fixed with distilled water, and the grape harvest time is extended by dipping and bagging the fruits, the synthesis of anthocyanins and aroma substances in the fruits is inhibited, and the grape harvest period is postponed.

[0036] The method for extending the grape harvesting time specifically comprises the following steps:

[0037] (1) Flower and fruit management: Select grape vines with consistent growth and good growth as test materials;

[0038] Perform flower and fruit thinning regularly, leaving 1-2 bunches of fruit on each fruiting branch;

[0039] (2) Solution preparation: Dissolve NAA (naphthaleneacetic acid) dry powder in anhydrous ethanol, add silicone additive and mix well, dilute to a concentration of 200 mg / L NAA with distilled water, and store at low temperature for later use;

[0040] (3) Treatment time and weather selection: Treatment should be carried out 20 days before the color change period; and the naphthaleneacetic acid solution should be evenly distributed on the fruit;

[0041] (4) Grape treatment: When NAA + silicone additives are applied, the grapes are dipped into bags and the liquid level in the container containing NAA and silicone additives is completely covered with grape bunches;

[0042] (5) Grape harvesting: Select grapes with uniform maturity and no obvious surface defects for testing. Take samples every 20 days after treatment. When harvesting, pack the grapes in fresh-keeping bags and transport them back to the testing site as soon as possible to prevent them from losing water and wilting.

[0043] The organosilicon adjuvant is an agricultural organosilicon spray adjuvant, comprising a polymer whose active ingredient is mainly polyether-modified trisiloxane;

[0044] The structural chemical formula is as follows:

[0045]

[0046] The naphthylacetic acid (NAA) is dissolved in 95% anhydrous ethanol and then fixed to a final concentration of 200 mg / L, and an organic silicon auxiliary agent with an effective concentration of 0.1% is added, and the mixture is stored at a low temperature of 4 degrees Celsius.

[0047] In step (4), the liquid level of the container containing NAA+organic silicon additive is completely covered with the fruit ears, and the dipping time is 10-15 seconds;

[0048] On the 4th day after treatment, dip the fruits a second time in NAA + silicone solution for 3-5 seconds and bag them.

[0049] In step 3, the hardness and sugar and acid changes of the fruit are measured every five days before treatment to determine the growth and development stage of the fruit, which helps to determine the treatment time;

[0050] When the fruit is small and green in color, the soluble solids in the fruit gradually increase, and the hardness and titratable acid content of the fruit both tend to decrease, the processing time is determined to be before the fruit changes color.

[0051] The fruits in the mature stage in step (5) are fruits that have reached the inherent characteristics of the grape variety, and the soluble solids should be above 20 degrees;

[0052] When harvesting, pack the fruits in fresh-keeping bags and transport them back to the test site as soon as possible to prevent the fruits from losing water and wilting (no more than 2 hours).

[0053] The step (5) selects intact and undamaged fruit clusters that have been harvested and transported back for processing, removes rotten and bad fruits caused by improper transportation, and controls fungal disease infection caused by fruit damage from the source. Specific embodiment one:

[0055] According to the above method for extending the grape harvesting time, in this embodiment, the mid-late-ripening red grape variety Sunset Red is selected as the test material, including the following steps:

[0056] (1) Flower and fruit management: The "Sunset Red" grape was used as the test material, and grape trees with consistent growth and good growth were selected as test materials; good flower and fruit management was carried out by thinning flowers and fruits regularly, leaving 1-2 bunches of fruit on each fruiting branch to prevent excessive competition between bunches and branches for nutrients, which would affect the reproductive growth of the fruit and lead to a decline in fruit quality.

[0057] (2) Solution preparation: Use 200 mg / L naphthaleneacetic acid solution for treatment; first weigh 400 mg naphthaleneacetic acid powder. Since naphthaleneacetic acid powder is difficult to dissolve in water, add a small amount of 95% anhydrous ethanol to assist dissolution before dissolution. After it is dissolved, add 0.1% of silicone additive and distilled water to make it dilute to 2000 mL.

[0058] (3) Selection of treatment time: Before treatment, measure the hardness and sugar and acid content of the fruit every five days to determine the growth and development stage of the fruit, which helps to determine the treatment time. When the fruit is small and green in color, the soluble solids content of the fruit gradually increases, and the hardness and titratable acid content of the fruit both show a downward trend, the treatment time is determined to be the early stage of fruit color change (37 days after flowering).

[0059] (4) Choice of treatment weather: In order to ensure that the naphthylacetic acid solution can be evenly distributed on the fruit, treatment should be carried out in clear and windless weather.

[0060] (5) Grape treatment: 200 mg / L NAA + 0.1% organosilicon solution treatment. When applying naphthaleneacetic acid treatment, the method of bagging and dipping the fruit is used. The liquid level of the container containing the NAA + organosilicon solution is completely above the fruit clusters. The dipping time is about 10-15 seconds. The container containing the NAA + organosilicon solution is taken out and the fruit clusters are bagged after the natural dripping of the fruit clusters stops. 41 days after flowering after treatment, the fruit is dipped again to prevent the dipping area from being insufficient, and the fruit is bagged. Other cultivation techniques refer to conventional cultivation.

[0061] (6) Grape harvesting: Select fruits with uniform maturity and no obvious blemishes on the surface for testing. Samples were collected at the color change period (57 days after flowering), the late color change period (77 days after flowering), and the maturity period (97 days after flowering) of the control group and the maturity period (117 days after flowering) of the treatment group. When harvesting, the fruits were packed in fresh-keeping bags and transported back to the test site as soon as possible to prevent the fruits from losing water and wilting.

[0062] (7) Remove the rotten and bad fruits caused by improper transportation from the fruit clusters that are transported back in time, select the intact and undamaged fruit clusters that are harvested and transported back for testing, and quickly freeze the remaining fruits in liquid nitrogen and then store them in a -80°C ultra-low temperature refrigerator;

[0063] In the above embodiment, the delayed coloration of grape fruit appearance after treatment with naphthaleneacetic acid NAA ( Figure 1 ), reduce the softening rate of fruit hardness ( Figure 2 ), delaying the rise of soluble solids content ( Figure 3 ); inhibit the decrease of titratable acid content ( Figure 4 ); inhibit the increase of sugar-acid ratio ( Figure 5 ); Delaying the synthesis of anthocyanin content ( Figure 6 ), inhibiting the degradation of chlorophyll content ( Figure 7); at the same time, when the fruits of the treatment group were ripe, the naphthaleneacetic acid treatment had no adverse effect on the fruit quality.

[0064] Plant growth regulators are artificially synthesized chemical substances with similar chemical properties and physiological effects to plant hormones, and are used to regulate the growth and development of plants. Auxin is one of the plant growth regulators. The present invention regulates plant growth and development by applying NAA (naphthaleneacetic acid) dry powder, dissolving it in anhydrous ethanol, adding an organosilicon additive, mixing evenly, and dissolving it in distilled water. The growth and development process of the fruit is regulated by regulating the balance of the synthesis and metabolism of plant hormones in the fruit, thereby solving the problems of extending the grape harvest time and staggering the time to market. Specific embodiment 2:

[0066] A method for extending the grape harvesting time is used to extend the grape harvesting period, reduce the storage cost of grapes after harvest, and improve the taste problem of grapes that are put on the market too early and whose acid content degrades too quickly, which is not conducive to winemaking and juice extraction.

[0067] The invention can prolong the grape harvesting time by about 20 days, significantly increase the grape harvesting period, and has no adverse effect on the fruit quality; it improves the economic benefit, has strong applicability, and is easy to promote.

[0068] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

[0069] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for extending grape harvesting time, characterized in that: After dissolving NAA (naphthaleneacetic acid) dry powder in anhydrous ethanol, add silicone additives and mix evenly, and dissolve it in distilled water. The method of dipping the fruit in bags is used to extend the harvest time of grapes, inhibit the synthesis of anthocyanins and aroma substances in the fruit, and postpone the grape harvest period.

2. The method for prolonging grape harvesting time according to claim 1, characterized in that: Specifically include the following steps: (1) Flower and fruit management: Select grape vines with consistent growth and good growth as test materials; Perform flower and fruit thinning regularly, leaving 1-2 bunches of fruit on each fruiting branch; (2) Solution preparation: Dissolve NAA (naphthaleneacetic acid) dry powder in anhydrous ethanol, add silicone additive and mix well, dilute to a concentration of 200 mg / L NAA with distilled water, and store at low temperature for later use; (3) Treatment time and weather selection: Treatment should be carried out 20 days before the color change period; And ensure that the naphthaleneacetic acid solution can be evenly distributed on the fruit; (4) Grape treatment: When NAA + silicone additives are applied, the grapes are dipped into bags and the liquid level in the container containing NAA and silicone additives is completely covered with grape bunches; (5) Grape harvesting: Select grapes with uniform maturity and no obvious surface defects for testing. Take samples every 20 days after treatment. When harvesting, pack the grapes in fresh-keeping bags and transport them back to the testing site to prevent them from losing water and wilting.

3. The method for prolonging grape harvesting time according to claim 2, characterized in that: The organosilicon adjuvant is an agricultural organosilicon spray adjuvant, comprising a polymer whose active ingredient is mainly polyether-modified trisiloxane; The structural chemical formula is as follows:

4. The method for prolonging grape harvesting time according to claim 3, characterized in that: The naphthylacetic acid (NAA) is dissolved in 95% anhydrous ethanol and then fixed to a final concentration of 200 mg / L, and an organic silicon auxiliary agent with an effective concentration of 0.1% is added, and the mixture is stored at a low temperature of 4 degrees Celsius.

5. The method for prolonging grape harvesting time according to claim 4, characterized in that: In step (4), the liquid level of the container containing NAA+organic silicon additive is completely covered with the fruit ears, and the dipping time is 10-15 seconds; On the 4th day after treatment, dip the fruits in NAA + silicone solution for a second time for 3-5 seconds and bag them.

6. The method for prolonging grape harvesting time according to claim 5, characterized in that: In the step (3), the hardness and sugar and acid changes of the fruit are measured every five days before the treatment to determine the growth and development stage of the fruit, which helps to determine the treatment time; When the fruit is small and green in color, the soluble solids in the fruit gradually increase, and the hardness and titratable acid content of the fruit both tend to decrease, the processing time is determined to be before the fruit changes color.

7. The method for prolonging grape harvesting time according to claim 6, characterized in that: The fruits in the mature stage in step (5) are fruits that have reached the inherent characteristics of the grape variety, and the soluble solids should be above 20 degrees; When harvesting, pack the fruits in fresh-keeping bags and transport them back to the test site as soon as possible to prevent the fruits from losing water and wilting (no more than 2 hours).

8. The method for prolonging grape harvesting time according to claim 7, characterized in that: The step (5) selects intact and undamaged fruit clusters that have been harvested and transported back for processing, removes rotten and bad fruits caused by improper transportation, and controls fungal disease infection caused by fruit damage from the source.

9. A method for prolonging grape harvesting time according to any one of claims 1 to 8 is used to prolong grape harvesting period, reduce storage costs of harvested grapes, and improve the taste of grapes that are put on the market too early due to rapid degradation of acid content, which is not conducive to winemaking and juice extraction.

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