Method for preventing and treating sunscald of grape fruits based on functional substances

Abstract

The invention discloses a sunscald prevention and control method for grape fruits based on functional substances, and particularly relates to the field of fruit tree disease prevention and control, in a fruit expansion period, grape clusters exposed under high temperature and strong light stress are selected, 2 g / L ascorbic acid is used for carrying out dipping treatment on the grape clusters in the morning of high-temperature weather, all the clusters are soaked for 3 seconds, and then the grape clusters are taken out; the sunburn occurrence rate and sunburn index of the grape fruits can be effectively reduced, and the external quality and the internal quality of the sunshine rose grape fruits are remarkably improved.

Description

Technical Field

[0001] The invention relates to the field of fruit tree disease prevention and control, and more specifically, to a method for preventing and controlling grape fruit sunburn based on effective substances. Background Art

[0002] Sunburn is a physiological disorder caused by the combined effects of strong light and high temperature stress. Grape sunburn generally occurs during the rapid expansion period of the fruit. Grape berries with sunburn usually show browning on the sunny side, lesions, shrinkage, and depression, which seriously reduce the appearance and internal quality of the fruit, reduce yield, and reduce market value. Therefore, exploring more scientific and efficient sunburn prevention and control technologies in grape cultivation is crucial to increase agricultural output and income.

[0003] At present, bagging and shading are usually used in production to reduce strong light for sunburn prevention and control. On the one hand, it is time-consuming and labor-intensive. On the other hand, bagging and shading aggravates air congestion and increases temperature, causing sunburn.

[0004] In view of this, exploring more scientific and efficient new technologies for sunburn prevention and control is of extremely important practical significance for dealing with the problem of sunburn in grape cultivation. Therefore, a method for sunburn prevention and control of grape fruits based on effective substances is proposed. Summary of the invention

[0005] In order to avoid the drawbacks of existing prevention and control methods, the implementation of the present invention provides a method for preventing and controlling sunburn of grape fruits based on effective substances to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] Step A1: During the fruit expansion period, grape bunches exposed to high temperature and strong light stress are selected;

[0008] Step A2: Perform a 2 g / L ascorbic acid dip in the early morning on a hot day;

[0009] Step A3: Prepare 2L of 2g / L ascorbic acid. First, add a small amount of water to dissolve the ascorbic acid in a 2L measuring cylinder, then add water to make up to 2L, mix well, and then add 2mL of Tween and stir well to increase adhesion;

[0010] Step A4: immerse the grape bunches in the prepared 2g / L ascorbic acid solution, leave it for 3 seconds after it is completely immersed, and gently shake off the excess agent;

[0011] Step A5: During the fruit expansion period, 2g / L ascorbic acid treatment should be carried out in the early morning before each high temperature, which can effectively reduce the incidence of sunburn on grape fruits.

[0012] Beneficial Effects

[0013] 1. The present invention investigates the occurrence of sunburn on grape fruits and measures the changes in the physiological and molecular levels inside the plants, proving that 2 g / L ascorbic acid can effectively reduce the incidence of sunburn on grape fruits.

[0014] 2. In the actual operation process, the technology of the present invention is more scientific and efficient, with a short processing time, which significantly reduces the incidence of sunburn, alleviates the symptoms of sunburn, and significantly improves the external and internal quality of grape fruits, thereby increasing the commercial value.

[0015] 3. By dipping grape bunches in 2 g / L ascorbic acid to prevent and treat sunburn, the present invention effectively reduces the incidence of sunburn in grape fruits and provides a more scientific and efficient method for sunburn prevention and treatment. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The present invention is a schematic diagram of a process for preventing and treating sunburn of grape fruits based on effective substances.

[0017] Figure 2 The effect of ascorbic acid treatment on the appearance of mature 'Sunshine Rose' grape berries.

[0018] Figure 3 This is the result of correlation analysis between grape berry sunburn index and antioxidant index.

[0019] Figure 4 is the expression level of genes related to heat shock response. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] See also Figure 1-Figure 4 As shown, the present invention provides a method for preventing and controlling sunburn of grape fruits based on effective substances, and the method is:

[0022] Step A1: During the fruit expansion period, grape bunches exposed to high temperature and strong light stress are selected;

[0023] In step A1, during the fruit expansion period, the step of selecting grape bunches exposed to high temperature and strong light stress is specifically as follows:

[0024] Step A11: Sunburn is more likely to occur in the fruit of the 'Sunshine Rose' grape during the fruit expansion period, so choose this period to prevent and control sunburn;

[0025] Step A12: Select grape bunches that are exposed to strong light and high temperature stress during this period and mark them;

[0026] In step A2, 2 g / L ascorbic acid dipping is performed in the early morning of hot weather, specifically:

[0027] During the fruit expansion period, dipping the grape berries in 2g / L ascorbic acid solution in the early morning when high temperatures occur can effectively reduce the incidence of sunburn.

[0028] In step A3, 2 L of 2 g / L ascorbic acid was prepared. A small amount of water was first added to a 2 L graduated cylinder to dissolve the ascorbic acid. Then water was added to make the volume 2 L, mixed, and then 2 mL of Tween was added and stirred to increase the adhesion. Specifically,

[0029] Prepare 2g / L ascorbic acid in the early morning of hot weather and use it immediately. Use a 2L plastic measuring cylinder to dip the reagent just enough to immerse the grape bunches, and directly prepare 2L of 2g / L ascorbic acid solution. After the ascorbic acid is completely dissolved and mixed, add 2mL of Tween to increase the adhesion of ascorbic acid on the surface of the fruit.

[0030] In step A4, the grape bunches are immersed in the prepared 2g / L ascorbic acid solution, and the solution is kept for 3 seconds after being completely immersed, and the excess agent is gently shaken off, specifically:

[0031] Immerse the fruit ears in the prepared ascorbic acid solution for 3 seconds, and gently shake off the excess agent. After dipping in ascorbic acid, the fruit ears often adhere to excess liquid, and its distribution on the fruit ears is often uneven. Some parts may have local concentrations that are too high due to liquid accumulation. If these excess liquids are not removed in time, they may gradually penetrate into the fruit tree tissues over time and under the influence of environmental factors, causing drug damage. By shaking off, this state of liquid accumulation can be broken, and this part of the excess liquid can be removed, greatly reducing the amount of residual liquid on the surface of the fruit tree, effectively reducing the risk of drug damage, and reducing the loss of treatment liquid.

[0032] In step A5, during the fruit expansion period, 2 g / L ascorbic acid treatment is performed in the early morning before each high temperature, which can effectively reduce the incidence of sunburn in grape fruits, specifically:

[0033] During the fruit expansion period of 'Sunshine Rose' grapes, dipping the grape bunches in 2g / L ascorbic acid solution every morning when the weather is hot can effectively reduce the incidence of sunburn on the grape fruits.

[0034] It should be noted that ascorbic acid solution is easy to decompose during the preparation process. This phenomenon is mainly attributed to the catalytic effect of various factors, including oxygen in the air, alkaline conditions, the presence of metal ions (such as iron, manganese, copper, zinc, etc.), and factors such as light and radiation. These factors can trigger chemical reactions such as oxidation and hydrolysis of ascorbic acid, thereby causing it to lose activity. In order to effectively avoid the oxidation of ascorbic acid, it is necessary to minimize its contact with air during the preparation process. For this reason, a sealed container can be used for dissolution and storage, and the preparation effect is best in a low temperature, light-proof environment. Ascorbic acid solution should be prepared and used immediately to avoid the decrease in stability caused by long-term storage.

[0035] By using this technical solution, 50 liters of ascorbic acid treatment solution (2g / L) can be efficiently prepared for every 100 grams of ascorbic acid (cost of 40 yuan). The application method adopts the dipping method for fruit ears, which has little loss of treatment solution. Generally, 200 fruit ears can be efficiently dipped, which is enough to protect the fruit ears on the edge of the entire park from sunburn, and significantly improve the quality of fruit size and sugar content, greatly increasing the value of the product. This technology has low cost, good effect, and is easy to operate, making it suitable for industrial promotion and use.

[0036] Example:

[0037] 'Sunshine Rose' grape is currently the main variety grown in my country. It has the advantages of large berries, delicate taste, high sugar content, rich aroma, and storage and transportation resistance, and is deeply loved by growers and consumers. However, due to poor air circulation and high temperature in the facility environment, 'Sunshine Rose' grapes are prone to sunburn, which seriously reduces fruit quality and agricultural economic income. Therefore, exploring sunburn prevention and control technology is crucial to the actual needs of grape cultivation in my country.

[0038] Table 1: Effect of different substances on the prevention and treatment of sunburn in grapes

[0039]

[0040]

[0041] Note: Different letters after the data in the same column in the table indicate significant differences among treatments at the (p<0.05) level.

[0042] Table 2: Principal component analysis and quality score ranking of grapes under different functional substance treatments

[0043]

[0044]

[0045] This embodiment screens out the types, concentrations and spraying methods of the functional substances with the best sunburn prevention and treatment effects on 'Sunshine Rose' grapes from four functional substances, namely calcium nitrate, calcium chloride, ascorbic acid and kaolin, to form a technical system that can effectively reduce the incidence of sunburn on 'Sunshine Rose' grape fruits. First, 10 treatments were set up according to different functional substances and different concentrations, with spraying of clean water and bagging as controls. Calcium nitrate, calcium chloride and ascorbic acid were used in a dipping manner, and kaolin was sprayed, with the amount of spraying being based on dripping water on the fruit surface. Next, starting from the grape fruit expansion period (June to mid-July), 'Sunshine Rose' grape clusters that were susceptible to strong light and high temperature stress and had basically the same growth were selected. In the early morning when high temperature weather occurred, the grape clusters were treated with different functional substances, with 3 trees treated each time, repeated 3 times, for a total of 108 plants. Furthermore, after high temperature weather, the occurrence of sunburn was counted, the number of sunburned berries was recorded, and samples of non-sunburned berries and berries treated with water were collected, as well as samples of non-sunburned berries treated with different exogenous substances for determination of indicators such as antioxidant substances, antioxidant enzyme activity, and cell membrane peroxidation content, and the expression level of heat shock response-related genes was analyzed. Through the correlation analysis of resistance indicators and principal component comprehensive analysis, the exogenous substances with the best sunburn prevention and control effect on 'Sunshine Rose' grape berries and their optimal concentrations were screened out, as shown in Tables 1 and 2 and Figure 3-Figure 4 shown.

[0046] Finally, it was found that: during the fruit expansion period, the grape bunches were dipped in 2g / L ascorbic acid solution for 3 seconds before high temperature, and then the excess agent was gently shaken off. The sunburn prevention and control effect was the best. The sunburn incidence rate was significantly reduced by 75.99% compared with the clear water control (CK1) and 64.55% compared with the commonly used bagging treatment (CK2) in production.

[0047] In particular, this patent conducted 3 groups of control experiments. The following is the experimental process and the comparison of related parameters. The experiment shows that ascorbic acid treatment significantly improves the external and internal quality of "Sunshine Rose" grape fruit. Specifically, compared with CK1 (spraying water) and CK2 (bagging), this technical treatment can significantly increase the fruit size (vertical diameter and horizontal diameter), single fruit weight and fruit color (L* (brightness) and C* (chromaticity value)), and increase the content of soluble sugar, solid acid ratio and nutrients such as Ca, Mg, and Fe.

[0048] Table 3 Effects of ascorbic acid treatment on single fruit weight and longitudinal and transverse diameters of mature 'Sunshine Rose' grape berries

[0049]

[0050] Note: Different letters after the data in the same column in the table indicate significant differences among treatments at the (p<0.05) level.

[0051] like Figure 1As shown in Table 3, compared with CK1 (spraying water) and CK2 (bagging), the grape berries under 2 g / L ascorbic acid treatment were significantly larger, among which the single fruit weight increased by 51.95% compared with CK1 (spraying water) and 75.16% compared with CK2 (bagging); the vertical diameter of the fruit increased by 14.03% compared with CK1 (spraying water) and 18.66% compared with CK2 (bagging); the horizontal diameter of the fruit increased by 16.74% compared with CK1 (spraying water) and 20.69% compared with CK2 (bagging).

[0052] Table 4 Effect of ascorbic acid treatment on the color of 'Sunshine Rose' grape fruit at maturity

[0053]

[0054] Note: Different letters after the data in the same column in the table indicate significant differences among treatments at the (p<0.05) level.

[0055] As shown in Table 4, compared with CK1 (bagging) and CK2 (spraying water), the color L* (brightness) and C* (chromaticity value) of grape fruit under 2g / L ascorbic acid treatment were significantly improved, and the fruit color effect of 'Sunshine Rose' grape was the best. Among them, the L* value decreased by 0.59% compared with CK1 (spraying water) and increased by 1.82% compared with CK2 (bagging); C* (chromaticity value) increased by 14.50% compared with CK1 (spraying water) and increased by 15.74% compared with CK2 (bagging).

[0056] Table 5 Effects of ascorbic acid treatment on the intrinsic quality of 'Sunshine Rose' grape fruit at maturity

[0057]

[0058] Note: Different letters after the data in the same column in the table indicate significant differences among treatments at the (p<0.05) level.

[0059] As shown in Table 5, compared with CK1 (spraying water) and CK2 (bagging), the intrinsic quality of grape fruit under 2 g / L ascorbic acid treatment was significantly improved, among which soluble solids increased by 12.08% compared with CK1 (spraying water) and 11.47% compared with CK2 (bagging); titratable acid decreased by 7.14% compared with CK1 (spraying water) and 7.14% compared with CK2 (bagging); solid acid increased by 24.55% compared with CK1 (spraying water) and increased by 24.55% compared with CK2 (bagging); soluble sugar increased by 28.03% compared with CK1 (spraying water) and increased by 8.46% compared with CK2 (bagging).

[0060] Table 6 Effects of ascorbic acid treatment on nutrient elements in mature 'Sunshine Rose' grape berries

[0061]

[0062] Note: Different letters after the data in the same column in the table indicate significant differences among treatments at the (p<0.05) level.

[0063] As shown in Table 6, compared with CK1 (spraying water) and CK2 (bagging), the nutritional elements of grape fruit under 2 g / L ascorbic acid treatment were significantly improved, among which calcium increased by 7.08 times compared with CK1 (spraying water) and 5.60 times compared with CK2 (bagging); magnesium increased by 10.86% compared with CK1 (spraying water) and 34.01% compared with CK2 (bagging); iron decreased by 37.40% compared with CK1 (spraying water) and increased by 1.88 times compared with CK2 (bagging).

[0064] Therefore, combined with Figure 2 From Tables 3 to 6, it can be concluded that ascorbic acid treatment significantly improved the external and internal quality of the 'Sunshine Rose' grape fruit. The grape fruit size was significantly increased under 2g / L ascorbic acid treatment, the color L* (brightness) and C* (chromaticity value) of the grape fruit were significantly improved under 2g / L ascorbic acid treatment, and the internal quality (sweetness) of the grape fruit was significantly improved under 2g / L ascorbic acid treatment. The content of nutrient elements (calcium, magnesium, iron) in the grape fruit was significantly increased under 2g / L ascorbic acid treatment.

[0065] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preventing and controlling sunburn of grape fruit based on effective substances, characterized in that: include: Step A1: During the fruit expansion period, grape bunches exposed to high temperature and strong light stress are selected; Step A2: Perform a 2 g / L ascorbic acid dip in the early morning on a hot day; Step A3: Prepare 2L of 2g / L ascorbic acid. First, add a small amount of water to dissolve the ascorbic acid in a 2L measuring cylinder, then add water to make up to 2L, mix well, and then add 2mL of Tween and stir well to increase adhesion; Step A4: immerse the grape bunches in the prepared 2g / L ascorbic acid solution, leave it for 3 seconds after it is completely immersed, and gently shake off the excess agent; Step A5: During the fruit expansion period, 2g / L ascorbic acid treatment should be carried out in the early morning before each high temperature, which can effectively reduce the incidence of sunburn on grape fruits.

2. A method for preventing and treating sunburn of grape fruit based on an effective substance according to claim 1, characterized in that: In the step A1, during the fruit expansion period, selecting grape bunches exposed to high temperature and strong light stress also includes the following steps: Step A11: Sunburn is more likely to occur in the fruit of the 'Sunshine Rose' grape during the fruit expansion period, so choose this period to prevent and control sunburn; Step A12: Select grape bunches that are exposed to strong light and high temperature stress during this period and mark them.

3. The method for preventing and treating sunburn of grape fruit based on the effective substance according to claim 1, characterized in that: In step A2, 2 g / L ascorbic acid dipping is performed in the early morning of hot weather, specifically: During the fruit expansion period, dip the grape fruits in 2g / L ascorbic acid solution in the early morning when high temperature weather occurs to reduce the incidence of sunburn.

4. The method for preventing and treating sunburn of grape fruit based on the effective substance according to claim 1, characterized in that: In step A3, 2 L of 2 g / L ascorbic acid was prepared, a small amount of water was first added to a 2 L measuring cylinder to dissolve the ascorbic acid, and then water was added to make the volume to 2 L, mixed, and then 2 mL of Tween was added and stirred evenly to increase the adhesion.

5. The method for preventing and treating sunburn of grape fruit based on the effective substance according to claim 1, characterized in that: In step A4, the grape bunches are immersed in the prepared 2 g / L ascorbic acid solution, and the solution is kept for 3 seconds after being completely immersed, and the excess agent is shaken off.

6. The method for preventing and treating sunburn of grape fruit based on the effective substance according to claim 1, characterized in that: In the step A5, during the fruit expansion period, 2 g / L ascorbic acid treatment is performed in the early morning before each high temperature.

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