Composition for promoting coloring, sweetening and deacidification of grapes

By combining a specific ratio of propyl hydrojasmonic acid, S-inducer, 5-aminolevulinic acid, amino acid ester, amino acids, and brassinolide, along with sodium polyaspartate and a pH stabilizer, a synergistic regulatory system is formed, which solves the problems of grape fruit coloring, sweetness, and acidity regulation, achieving a significant improvement in fruit quality and safe application.

CN121753798APending Publication Date: 2026-03-31CHANGLI INST OF POMOLOGY HEBEI ACADEMY OF AGRI & FORESTRY SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-01-07
Publication Date
2026-03-31

AI Technical Summary

Technical Problem

Existing grape growth regulators are not ideal in regulating fruit coloring, sweetness, and acidity, and improper compounding ratios may lead to phytotoxicity and poor efficacy.

Method used

A specific ratio of hydrojasmonic acid propyl ester, S-inducer, 5-aminolevulinic acid, amino acid ester, amino acids and brassinolide is used in combination with sodium polyaspartate and pH stabilizer. The mixture is applied by foliar spraying or fruit dipping to form a synergistic system of 'stress resistance-photosynthesis-hormone-nutrient' to regulate the coloring, sugar accumulation and organic acid degradation of grape fruits.

Benefits of technology

It significantly improves the uniformity of fruit coloring, enhances photosynthetic efficiency, reduces acidity, and achieves an overall improvement in fruit quality, while being highly safe and free from the risk of pesticide damage.

✦ Generated by Eureka AI based on patent content.

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Abstract

The invention relates to the technical field of plant growth regulators and fruit and vegetable quality improvement, in particular to a composition for promoting coloring, sweetening and deacidification of grapes. The composition is prepared from 10 mg / L to 15 mg / L of propyl hydrogen jasmonate, 80 mg / L to 120 mg / L of S-abscisic acid, 10 mg / L to 15 mg / L of 5-aminolevulinic acid, 10 mg / L to 20 mg / L of diethyl aminoethyl hexanoate, 350 mg / L to 500 mg / L of amino acid and 0.1 mg / L to 0.2 mg / L of brassin, and a solvent of the composition is water. According to the composition, the propyl dihydrojasmonate, the abscisic acid, the 5-ALA, the diethyl aminoethyl hexanoate, the brassin and the amino acid are compounded according to a specific proportion, and a synergistic effect is generated among the components: the propyl dihydrojasmonate promotes synthesis and accumulation of fruit coloring substances, and the abscisic acid regulates metabolic balance of fruits; 5-ALA enhances photosynthesis and chlorophyll synthesis to promote nutrient accumulation, diethyl aminoethyl hexanoate further enhances photosynthesis to provide sufficient energy, amino acid provides organic nutrients for plants, and brassin delays leaf senescence, so that the effects of uniformly coloring grapes, increasing sweetness and reducing acidity are jointly achieved.
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