A method for delaying ripening and improving flavor of red bayberry fruits by far-red light

Abstract

The present application relates to the technical field of laser planting, in particular to a method for delaying the ripening of red bayberry fruits and improving the flavor of the fruits by far-red light. The present application provides a method for delaying the ripening of red bayberry fruits and improving the flavor of the fruits by far-red light. In the cultivation greenhouse of red bayberry trees, far-red light with a wavelength of 720-740 nm is continuously added from 6:00 to 18:00 every day during the development period to the ripening period of red bayberry fruits, and the cultivation of red bayberry trees is completed. The far-red light with a specific wavelength is used to supplement light during the growth and ripening period of red bayberry fruits, so that the treated red bayberry exhibits delayed fruit ripening, significantly improved fruit flavor and nutritional value.

Description

Technical Field

[0001] This invention relates to the field of laser cultivation technology, specifically to a method for delaying the ripening of bayberry fruits and enhancing their flavor using far-red light. Background Technology

[0002] The Chinese bayberry (Myrica rubra) is a subtropical evergreen fruit tree belonging to the Myricaceae family and the Myrica genus. It is mainly distributed in southern China and other Asian countries. Its fruit is highly sought after for its unique flavor and nutritional value, giving it significant economic value. The fruit is rich in anthocyanins and other flavonoids, which, as important secondary metabolites in plants, not only regulate the plant's physiological functions in resisting ultraviolet radiation, high temperatures, and drought, but also provide humans with abundant nutritional and medicinal resources, helping to prevent various diseases.

[0003] Light not only provides effective radiative energy for photosynthesis but also acts as an environmental signal to regulate plant growth and development, such as photomorphogenesis. People have been searching for a suitable light source to improve plant quality and yield. Light radiation with wavelengths of 300–800 nm is considered the effective radiation required for plant growth, while radiation with wavelengths of 380–710 nm is the effective radiation for plant photosynthesis. Experiments have shown that different wavelength ranges of light sources have varying effects on plant growth; chlorophyll absorbs red and blue light most readily and can effectively promote plant growth and development.

[0004] Existing applications of LED light sources in agricultural supplemental lighting indicate that red light (660nm) can inhibit internode elongation, increase tillering, and promote the formation of photosynthetic pigments and the accumulation of sugars, while blue light (480nm) inhibits stem elongation and promotes photosynthesis and root development. Supplemental far-red light (730nm, non-photosynthetically active radiation) typically affects plant morphogenesis and circadian rhythms, leading to a phenotype of reduced elongation and branching, while simultaneously increasing the allocation of assimilates transported to the stem, thus promoting fruit growth by increasing the dry weight distribution of the fruit. Therefore, far-red supplemental lighting has broad application potential in improving crop quality and other plant cultivation fields.

[0005] Compared to traditional plant lighting sources (incandescent lamps, fluorescent lamps, metal halide lamps), LED plant grow lights are energy-saving, have a long lifespan, high efficiency, and are easy to control, leading to their widespread application in facility agriculture. The direct use of far-red LED light for supplemental lighting in existing agricultural planting is relatively rare; it is typically used to regulate plant flowering and hypocotyl elongation. Fruit trees have long growth cycles, and short-term far-red light irradiation is unlikely to alter plant morphology, but it can effectively improve fruit quality. Therefore, the researchers of this invention aim to develop a far-red light lamp to supplement the lighting of bayberry trees during the fruit growth period, thereby improving the flavor, nutritional value, and market economic value of bayberry fruit. Summary of the Invention

[0006] This invention provides a method for delaying the ripening of bayberry fruit and enhancing its flavor using far-red light. This method utilizes far-red light of a specific wavelength to supplement the bayberry fruit during its development and ripening stages, resulting in treated bayberries exhibiting delayed ripening, significantly improved flavor, and enhanced nutritional value.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] This invention provides a method for delaying the ripening of bayberry fruit and enhancing its flavor using far-red light. In the bayberry tree cultivation greenhouse, far-red light of 720-740nm is continuously added from 6:00 to 18:00 every day during the development and ripening period of the bayberry fruit to complete the cultivation of the bayberry tree.

[0009] This invention utilizes far-infrared light to supplement the lighting during the critical period of waxberry fruit ripening, namely the development stage to the ripening stage, so that the waxberry fruit ripens later, thereby increasing the time for nutrient accumulation and helping to improve the flavor of the fruit. From an economic point of view, controlling the late ripening of a batch of waxberries to stagger the sales period can reduce the fruit loss rate.

[0010] The waxberry trees cultivated according to the method provided by this invention have a fruit ripening period delayed by 3 to 5 days. At the same time, anthocyanins and amino acids are effectively accumulated in the obtained waxberry fruits, thereby improving the fruit flavor and nutritional value and enhancing the commercial value of the waxberry fruits.

[0011] Preferably, during the development and ripening period of the bayberry fruit, 725-735nm far-red light is continuously supplemented from 6:00 to 18:00 every day.

[0012] Preferably, during the development and ripening period of the bayberry fruit, far-red light of 728-733nm is continuously supplemented from 6:00 to 18:00 every day.

[0013] Preferably, the ambient light intensity of the bayberry tree cultivation greenhouse is ≤200 μmol·m -2 ·s -1 The ambient temperature is 20℃~35℃ and the ambient humidity is 50%~90%.

[0014] Preferably, the daytime light cycle and nighttime light cycle of the bayberry tree cultivation greenhouse are both 12 hours, with the daytime light cycle ranging from 6:00 to 18:00.

[0015] Preferably, the intensity of the far-red light is 20–50 μmol·m⁻¹. -2 ·s -1 .

[0016] More preferably, the intensity of the far-red light is 25–50 μmol·m⁻¹.-2 ·s -1 .

[0017] Preferably, the far-infrared light is provided by an LED far-infrared lamp.

[0018] Preferably, the far-infrared light is installed as follows: a single row of LED far-infrared lights is installed on the shaded side of the bayberry tree, so that the far-infrared light shines vertically on the bayberry tree, and the illumination range of the far-infrared light is 1.5 to 3 meters. 2 .

[0019] Preferably, the straight-line distance between the LED high-infrared light and the outermost fruit of the bayberry tree is 0.5 to 1.5 m.

[0020] Preferably, the current through the LED far-infrared lamp is adjusted weekly to ensure that the light intensity received by the outermost fruit of the bayberry tree is 20–50 μmol·m⁻². -2 ·s -1 .

[0021] More preferably, the current through the LED far-infrared lamp is adjusted weekly to ensure that the light intensity received by the outermost fruit of the bayberry tree is 25–50 μmol·m⁻². -2 ·s -1 .

[0022] As the bayberry trees grow, the distance between the bayberry fruits and the LED high-infrared lamps decreases, thus increasing the intensity of far-infrared irradiation received by the fruits. To address this natural growth phenomenon, the applicant adjusts the current flowing through the LED high-infrared lamps weekly to ensure that the irradiation intensity received by all fruits remains within the required range.

[0023] The bulb current parameter of the far-infrared lamp used in this application is adjustable, with an adjustable range of 0 to 0.6A. By adjusting the bulb current, and then based on the measurement results of the adjusted far-infrared light in the spectrometer, the light intensity value after adjusting the current is determined.

[0024] Preferably, the height of the LED high-infrared light above the ground is 1.5 to 2m, and the total length of a single row of LED high-infrared lights is 0.5 to 2m.

[0025] The total length of a single row of LED high-infrared lights can be adjusted by adding or removing bulbs, which is simple to operate and can effectively control the irradiation range.

[0026] Preferably, during the cultivation of the bayberry tree, routine management is carried out normally; the routine management includes water and fertilizer management, flower and fruit thinning, weeding and pest control.

[0027] Therefore, the present invention has the following beneficial effects:

[0028] (1) The present invention provides a supplementary lighting method, which uses far-red light of a specific wavelength to supplement the light during the growth and ripening period of bayberry fruit, so that the treated bayberry fruit exhibits delayed ripening, significantly improved fruit flavor and nutritional value.

[0029] (2) The method provided by the present invention can delay the ripening period of bayberry fruit by 3 to 5 days, while promoting the accumulation of anthocyanins and amino acids in bayberry fruit, thereby improving the flavor and nutritional value of the fruit and enhancing the commercial value of bayberry fruit.

[0030] (3) The special far-red light irradiation method set by the present invention helps the bayberry tree to receive effective and stable far-red light irradiation, promotes the accumulation of flavor substances in the bayberry fruit and delays the ripening time of the fruit. Attached Figure Description

[0031] Figure 1 This is a field photo of an embodiment of the present invention, taken on February 27, 2024, during the installation of high-infrared lights;

[0032] Figure 2 These are comparative photos of bayberry fruits taken during the early development stage of the present invention and the comparative examples, using a far-infrared light field. The photos were taken on May 23, 2024 (mid-color change of the bayberries).

[0033] Figure 3 This is a design drawing of the high-infrared beam headlight of the present invention;

[0034] Figure 4 This is a graph showing the test results of the far-infrared lamp wavelength in Example 1;

[0035] Figure 5 This is a comparison diagram of the color change of bayberry fruits in Example 1 and Comparative Example 1;

[0036] Figure 6 This is a comparison diagram of the color change of bayberry fruits in Example 2 and Comparative Example 1;

[0037] Figure 7 The graph shows the determination of the material content of bayberry fruit, where a is the total sugar content, b is the total acid content, c is the total phenol content, d is the total amino acid content, e is the total anthocyanin content, and f is the total flavonoid content. Detailed Implementation

[0038] The present invention will be further described below with reference to specific embodiments. Those skilled in the art will be able to implement the present invention based on these descriptions. Furthermore, the embodiments of the present invention described below are generally only some, not all, of the embodiments of the present invention. Therefore, all other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention.

[0039]

Example

[0040] Example 1

[0041] S1. LED far-infrared light field arrangement

[0042] LED far-infrared lights were installed in the greenhouse for Dongkui (Myrica rubra cv. DongKui Orient Pearl) cultivation. The 1-meter-long LED far-infrared lights were mounted on the greenhouse's supporting iron frame, 2 meters above the ground. The straight-line distance between the LED far-infrared lights and the outermost fruit of the bayberry tree was maintained at 0.7 meters. During installation, the radiation angle of the far-infrared light source was adjusted to ensure as even a distribution of light as possible. Nine LED far-infrared lights were placed in a single row on the shaded side of the bayberry tree, ensuring the far-infrared light shone perpendicularly onto the tree. The illumination range of the LED far-infrared lights was 2 meters. 2 This ensures that one side of the bayberry tree can be effectively and stably irradiated with far-infrared light. In February 2024, a total of 10 bayberry trees were cultivated in the cultivation greenhouse, and each bayberry tree was arranged with LED far-infrared light field according to the above operation.

[0043] S2. Cultivation of Waxberry Trees

[0044] The ambient light intensity of the cultivation greenhouse is ≤200 μmol·m -2 ·s -1 The ambient temperature was 20–35℃, and the ambient humidity was 50–90% (this scheme involves a long testing period for far-red light regulation of bayberry trees, resulting in a large range of ambient temperature and humidity. It needs to meet the ambient temperature and humidity requirements of different seasonal stages; the specific real-time temperature and humidity are affected by seasonal climate). The diurnal photoperiod was 12 hours each, with the diurnal photoperiod lasting from 6:00 to 18:00. Supplemental lighting was provided during the bayberry fruit development and ripening period, with a far-red light (730nm) intensity of 50 μmol·m⁻¹. -2 ·s -1 Continuous supplemental lighting is provided from 6:00 AM to 6:00 PM daily. The current passing through the LED high-infrared lamps is adjusted weekly based on the results measured by a spectrometer (e.g., Figure 4 (As shown) Ensure that the light intensity received by the outermost fruit of the bayberry tree is kept stable at 50 μmol·m⁻². -2 ·s -1 Left and right. Recorded as FR50.

[0045] During the fruit tree's growth period, routine management practices such as water and fertilizer management, flower and fruit thinning, weeding, and pest control were carried out normally. Specific management details are as follows:

[0046] Water and fertilizer management: Based on soil moisture sensor data, when the soil moisture is below 25%, the fully automatic drip irrigation system is turned on, and each plant is watered with 50kg of water.

[0047] The fertilizer types and ratios should primarily consist of organic fertilizers, supplemented by inorganic fertilizers. The main organic fertilizer is sheep manure; the inorganic fertilizer should be a compound fertilizer with a nitrogen:phosphorus:potassium mass ratio of 1:0.3:4.

[0048] Apply base fertilizer in November each year, mainly organic fertilizer. Apply 15kg to 20kg of well-rotted sheep manure per plant.

[0049] Apply fruit-strengthening fertilizer in early to mid-May each year, using 1-2 kg of compound fertilizer per plant.

[0050] Apply post-harvest fertilizer in June each year, with 10-15 kg of organic fertilizer per plant.

[0051] Weed control: Weed once a year before fruit harvest (May). Allow the grass to grow naturally, and combine manual weeding and mechanical mowing with soil loosening and fertilization. Do not use herbicides.

[0052] Flower and fruit thinning: Artificial flower thinning is carried out in early February and artificial fruit thinning in March each year.

[0053] Example 2

[0054] The treatment in this embodiment is basically the same as that in Example 1, except that the intensity of the far-red light (730nm) supplemental lighting is controlled at 25 μmol·m⁻¹ throughout the fruit development and ripening period of the bayberry. -2 ·s -1 It is denoted as FR25.

[0055] Comparative Example 1

[0056] The comparative example is basically the same as the one in Example 1, except that natural light is used instead of far-red light and no supplementary lighting is performed. It is denoted as CK.

[0057] Waxberry fruits were collected from each group of Examples 1-2 and Comparative Example 1 during the early color-changing stage, mid-color-changing stage, and ripening stage, respectively. Fruits were randomly collected from each tree in each group, with 6 fruit samples collected from each group for color-changing comparison. The results are as follows: Figure 5 and Figure 6 As shown. From Figure 5 and Figure 6 It can be observed that the ripening period of the bayberry fruit was significantly delayed after the far-red light supplementation treatment, with an effective delay of 3 to 5 days.

[0058] Fully mature fruits were collected from each group of Example 1 and Comparative Example 1. Samples were randomly collected from each tree within the irradiation range of each group, with 50 fruits collected from each group for quality testing and comparison. The results are shown in Tables 1-2. Figure 7As shown in the figure, observations show that far-red light treatment can significantly reduce the acidity of bayberry fruit by 17.1%; the content of total phenols, total amino acids, and total anthocyanins in the fruit increases significantly, with increases of 17.3%, 77.9%, and 9.4%, respectively.

[0059] Table 1 Comparison of anthocyanin content in bayberry fruit

[0060]

[0061]

[0062] Table 2 Comparison of Free Amino Acid Content in Waxberry Fruit

[0063]

[0064] Figure 6 Method for determining total anthocyanins in China:

[0065] After grinding the sample with liquid nitrogen, weigh about 0.1g of the sample, add 1mL of extraction solution, homogenize thoroughly, cover tightly, and extract ultrasonically for 30min. Centrifuge at 8000g at room temperature for 10min, and then bring the volume of the extraction solution to 0.5mL.

[0066] Maximum absorption wavelength determination: Take two 0.04 mL aliquots of the supernatant, add 0.16 mL of potassium chloride buffer to one aliquot and 0.16 mL of sodium acetate buffer to the other aliquot. Let stand for 10 min, and perform a full wavelength scan between 400 nm and 700 nm to determine the maximum absorption wavelength. max =520nm.

[0067] Take two 0.04 mL supernatant portions, add 0.16 mL of potassium chloride buffer solution and sodium acetate buffer solution respectively, mix well, let stand for 10 min, and measure the absorbance at wavelengths of 520 nm and 700 nm.

[0068] ΔA=pH 1.0(A520-A700)-pH 4.5(A520-A700),

[0069] Anthocyanins (μg / g) = [ΔA×V / (ε×d)×M1×10] 6 ] / M2.

[0070] In the formula:

[0071] V—Volume of extract, 1×10⁻⁶ -3 L;

[0072] The molar extinction coefficient of ε-anthocyanin is 2.69 × 10⁻⁶. 4 L / mol / cm;

[0073] d—96-hole plate optical path length, 0.6 cm;

[0074] M1—relative molecular mass of anthocyanins, 449.2 g / mol;

[0075] 10 6 —1g = 10 6 μg;

[0076] M2 — Sample mass, g.

[0077] Methods for determining anthocyanin content in Table 1:

[0078] 1. Weigh 0.1g into a 2mL centrifuge tube, add a steel ball, add 1mL of methanol:water solution (7:3, V / V, containing 0.1% formic acid), vortex for 30s;

[0079] 2. Homogenize at 45 Hz for 15 min, then sonicate in an ice-water bath for 30 min;

[0080] 3. Centrifuge the sample at 12000 r / min for 15 min at 4℃;

[0081] 4. Take 200 μL of the supernatant, filter it through a 0.22 μm filter membrane, and then inject it for analysis.

[0082] 1. Mobile phase conditions:

[0083] This project utilized a Waters ACQUITY I-Class ultra-high performance liquid chromatograph, employing an ACQUITY UPLC HSST3 (100×2.1mm, 1.8μm, Waters) column for chromatographic separation of the target compounds. Phase A of the liquid chromatography consisted of an aqueous solution containing 0.1% formic acid, and phase B consisted of acetonitrile containing 0.1% formic acid. The column oven temperature was 35℃, the sample tray temperature was set to 10℃, and the injection volume was 2μL.

[0084] 2. Mass spectrometry conditions:

[0085] This project used a SCIEX QTRAP 6500+ triple quadrupole mass spectrometer equipped with an IonDrive Turbo V ESI ion source, and performed mass spectrometry analysis in multiple reaction monitoring (MRM) mode. The ion source parameters were as follows: Curtain Gas = 35 psi, IonSpray Voltage = +5500V, -4500V, Temperature = 550℃, Ion Source Gas 1 = 50 psi, Ion Source Gas 2 = 55 psi.

[0086] Before performing UHPLC-MS / MS analysis, standard solutions of the target compounds were introduced into the mass spectrometer. For each target compound, several precursor ion-daughter ion pairs (transitions) with the highest signal intensity were selected, and their MRM parameters were optimized. The ion pairs with the best response were selected for quantitative analysis, while the other ion pairs were used for qualitative analysis of the target compound.

[0087] In this project, all mass spectrometry data acquisition and quantitative analysis of target compounds were performed using SCIEX AnalystWork Station Software (Version 1.7.2) and Sciex OS 2.0.1.

[0088] The final concentration CF (μg / L) of the sample is the concentration CC (calculated concentration, μg / L) directly measured by the instrument, multiplied by the dilution factor Dil, in μg / L. The target metabolite concentration CM (ng / g) in solid samples or CM (ng / mL) in liquid samples is equal to the final concentration CF of the sample multiplied by the final volume V (Volume, μL) of the sample and the concentration factor CF of the sample in pretreatment, divided by the sample weight m (mass, mg or μL).

[0089] Formula for calculating solid samples:

[0090] $$C_M[ng\cdot g^{-1}]=\frac{C_F[μg\cdot L^{-1}]\cdot V[μL]}{m[mg]}CF$$

[0091] Liquid sample calculation formula:

[0092] $$C_M[ng\cdot mL^{-1}]=\frac{C_F[μg\cdot L^{-1}]\cdot V[μL]}{m[μL]}CF$$

[0093] Figure 6 Methods for determining total amino acids in Chinese medicine:

[0094] After grinding the sample with liquid nitrogen, weigh approximately 0.1 g of the sample and add 0.5 mL of 10% acetic acid solution. Homogenize thoroughly, seal tightly, and extract in a boiling water bath for 15 min. After cooling, centrifuge at 10000 rpm and 4℃ for 10 min, and collect the supernatant for analysis. In an Eppendorf tube, add 10 μL of sample solution, 120 μL of acetate-sodium acetate buffer solution, 100 μL of 3% ninhydrin solution, and 10 μL of 0.3% ascorbic acid solution sequentially. Mix well, seal tightly, and incubate in a boiling water bath for 15 min. After cooling, invert the tube several times, centrifuge at 8000 rpm for 5 min, collect the supernatant, and measure the absorbance at 570 nm.

[0095] To construct a standard curve: Dilute the 5 mg / mL leucine standard solution with distilled water to prepare standard solutions of concentrations of 0.80, 0.60, 0.50, 0.40, 0.30, 0.20, 0.10, 0.05, and 0.00 mg / mL. Measure the absorbance at different concentrations following the same procedure as for the sample solution. Plot a standard curve based on the relationship between concentration and absorbance.

[0096] Calculation results: Free amino acids (mg / g) = C × V / M × F.

[0097] In the formula: C—the content of amino acids calculated from the standard curve, mg / mL; V—the volume of the extract, 0.5 mL; M—the sample mass, g; F—the dilution factor.

[0098] Table 2 lists the methods for determining free amino acids:

[0099] 1. Metabolite Extraction

[0100] 1. Weigh 0.1g into a 2mL centrifuge tube, add a steel ball, add 1mL of methanol:acetonitrile:water solution (2:2:1, V / V / V, containing isotope-labeled internal standard mixture), vortex for 30s;

[0101] 2. Homogenize at 45 Hz for 4 min, sonicate in an ice water bath for 5 min, and repeat the homogenization and sonication steps 3 times.

[0102] 3. Let stand at -20℃ for 1 hour;

[0103] 4. Centrifuge the sample at 12000 r / min for 15 min at 4℃;

[0104] 5. Take 200 μL of the supernatant, filter it through a 0.22 μm filter membrane, and then inject it for analysis.

[0105] 2. Preparation of standard solutions

[0106] Accurately weigh the corresponding amounts of standard into volumetric flasks and prepare 1000 ng / mL standard stock solutions. Take the corresponding amounts of standard stock solutions into 10 mL volumetric flasks and prepare mixed standard solutions. Dilute these standard solutions sequentially to obtain a series of calibration solutions (containing isotope-labeled internal standard mixtures with the same final concentration as in the samples).

[0107] 3. On-machine testing

[0108] 1. Mobile phase conditions:

[0109] This project utilized a Waters ACQUITY I-Class ultra-high performance liquid chromatograph, employing an ACQUITY UPLC BEHAmide (150×2.1mm, 1.7μm, Waters) column for chromatographic separation of the target compounds. Phase A of the liquid chromatography consisted of an aqueous solution containing 0.2% formic acid, and phase B consisted of acetonitrile containing 0.2% formic acid. The column oven temperature was 35℃, the sample tray temperature was set to 10℃, and the injection volume was 1μL.

[0110] 2. Mass spectrometry conditions:

[0111] This project used a SCIEX QTRAP 6500+ triple quadrupole mass spectrometer equipped with an IonDrive Turbo V ESI ion source, and performed mass spectrometry analysis in multiple reaction monitoring (MRM) mode. The ion source parameters were as follows: Curtain Gas = 35 psi, IonSpray Voltage = +5500V, -4500V, Temperature = 550℃, Ion Source Gas 1 = 50 psi, Ion Source Gas 2 = 55 psi.

[0112] Before performing UHPLC-MS / MS analysis, standard solutions of the target compounds were introduced into the mass spectrometer. For each target compound, several precursor ion-daughter ion pairs (transitions) with the highest signal intensity were selected, and their MRM parameters were optimized. The ion pairs with the best response were selected for quantitative analysis, while the other ion pairs were used for qualitative analysis of the target compound.

[0113] In this project, all mass spectrometry data acquisition and quantitative analysis of target compounds were performed using SCIEX AnalystWork Station Software (Version 1.7.2) and Sciex OS 2.0.1.

[0114] Detection results of target metabolites in 4 samples

[0115] The final concentration CF (ng / mL) of the sample is the concentration CC (calculated concentration, ng / mL) directly measured by the instrument, multiplied by the dilution factor Dil, in ng / mL. The target metabolite concentration CM (ng / g) in a solid sample or the target metabolite concentration CM (ng / mL) in a liquid sample is equal to the final concentration CF of the sample multiplied by the final volume V (Volume, μL) of the sample and the concentration factor CF of the sample in the pretreatment, divided by the sample weight m (mass, mg or μL).

[0116] Formula for calculating solid samples:

[0117] CM[ng·g -1 ] = CF[ng·mL -1 ]·V[μL]m[mg]CFCM[ng·g -1 ] = CF[ng·mL -1 ]·V[μL]m[mg]CF

[0118] Liquid sample calculation formula:

[0119] CM[ng·mL -1 ] = CF[ng·mL -1 ]·V[μL]m[μL]CF

Claims

1. A method for delaying the ripening of bayberry fruit and enhancing its flavor using far-red light, characterized in that, In the bayberry tree cultivation greenhouse, from 6:00 to 18:00 daily during the development and ripening period of the bayberry fruit, 720-740 nm far-red light is continuously supplemented to cultivate the bayberry trees; the ambient light intensity of the bayberry tree cultivation greenhouse is ≤200 μmol·m -2 ·s -1 The ambient temperature is 20°C~35°C, and the ambient humidity is 50%~90%; the daytime and nighttime photoperiods of the bayberry tree cultivation greenhouse are both 12 hours, with the daytime photoperiod from 6:00 to 18:00; the intensity of the far-red light is 20~50 μmol·m. -2 ·s -1 .

2. The method as described in claim 1, characterized in that, The far-infrared light is provided by LED far-infrared lamps.

3. The method as described in claim 1 or 2, characterized in that, The far-infrared light is installed as follows: a single row of LED far-infrared lights is placed on the shaded side of the bayberry tree, so that the far-infrared light shines perpendicularly on the bayberry tree, and the illumination range of the far-infrared light is 1.5~3m. 2 .

4. The method as described in claim 3, characterized in that, The straight-line distance between the LED high-infrared light and the outermost fruit of the bayberry tree is 0.5~1.5 m.

5. The method as described in claim 4, characterized in that, Adjust the current through the LED high-infrared lights weekly to ensure that the light intensity received by the outermost fruit of the bayberry tree is 20~50 μmol·m⁻². -2 ·s -1 .

6. The method as described in claim 3, characterized in that, The height of the LED high-infrared lights above the ground is 1.5~2m, and the total length of a single row of LED high-infrared lights is 0.5~2m.

7. The method as described in claim 1, characterized in that, During the cultivation of the bayberry trees, routine management was carried out normally; the routine management included water and fertilizer management, flower and fruit thinning, weeding and pest control.

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