A composition for promoting the color change of pepper fruits and controlling anthracnose and a method of use

Abstract

The application relates to a composition for promoting the color change of pepper fruits and preventing anthracnose and a method for applying the composition, wherein the composition comprises the following components: methyl jasmonate, an anthracnose prevention agent, organic silicon, a thickening stabilizer, an amino acid fertilizer, potassium dihydrogen phosphate, chelated calcium and the rest of water. The composition has good effects of promoting the color change of pepper fruits and good synergism between the color change and disease resistance (especially anthracnose prevention), the methyl jasmonate in the composition synergistically promotes the color change of pepper fruits together with nutrient elements, the chelated calcium and the amino acid enhance the structure of the pepper fruits, reduce the susceptibility to anthracnose, the color change period of the pepper fruits can be advanced by about 4 days, the uniformity of the color of the pepper fruits is greatly improved, the composition has multiple functions and realizes double benefits. The composition can be sprayed on the whole pepper plant, does not affect the multi-harvesting of the pepper, has low labor cost and reduces the risk of pesticide damage.

Description

Technical Field

[0001] This invention relates to the field of agricultural planting technology, specifically to a composition that promotes the color change of chili pepper fruits and prevents anthracnose, and its application method. Background Technology

[0002] Chili peppers are an important vegetable and condiment crop globally, and one of the most widely planted vegetable crops in my country. The degree of fruit color change directly affects their commercial value and economic benefits. In actual production, uneven fruit color change, a long color change period, or disease outbreaks during the color change period (especially anthracnose) can lead to serious economic losses.

[0003] Currently, chemical ripening agents such as ethephon are commonly used in production to promote the color change of pepper fruits. However, these products easily lead to yellowing and shedding of pepper leaves, premature aging of plants, affecting multiple harvests, and even causing fruit drop or rotting. Especially for pepper anthracnose, conventional ripening agents do not have a preventative function, and applying pesticides and ripening agents separately increases labor costs and the risk of phytotoxicity. Therefore, there is an urgent need to develop a composition and application method that can simultaneously promote pepper color change, enhance disease resistance, and has high safety. Summary of the Invention

[0004] This invention provides a composition for promoting the color change of chili pepper fruits and preventing anthracnose, and its application method, to overcome the shortcomings of existing methods for promoting the color change of chili pepper fruits, such as being less than ideal, having a single function, having large side effects, easily causing yellowing and shedding of chili pepper leaves, premature aging of plants, and affecting multiple harvests of chili peppers.

[0005] A composition for promoting the color change of chili pepper fruits and preventing anthracnose, characterized in that, by weight-volume ratio, the composition comprises the following components: methyl jasmonate 0.01-0.1%, anthracnose control agent 0.05-0.2%, organosilicon 0.1-0.4%, thickener and stabilizer 0.1-0.5%, amino acid fertilizer 0.1-0.4%, potassium dihydrogen phosphate 0.1-0.4%, chelated calcium 0.05-0.3%, with the balance being water.

[0006] Furthermore, the preferred concentrations of each component are as follows: methyl jasmonate 0.03-0.07 g / L, anthracnose control agent 1.0-1.5 g / L, organosilicon 2.0-3.0 g / L, thickener and stabilizer 1.5-3.0 g / L, amino acid fertilizer 2.0-3.0 g / L, potassium dihydrogen phosphate 2.0-3.0 g / L, chelated calcium 1.0-2.0 g / L, and the remainder is water diluted 500-800 times.

[0007] Furthermore, the anthrax control agent is 40% difenoconazole. Imazalil emulsion.

[0008] Furthermore, the organosilicon additive is a polyether-modified trisiloxane.

[0009] Furthermore, the thickening stabilizer is one or a combination of xanthan gum, guar gum, and locust bean gum.

[0010] A method for applying a composition that promotes fruit color change and prevents anthracnose in chili peppers includes the following steps: 1) Preparation of the composition: the above composition is mixed and stirred evenly according to the weight-volume ratio and a certain amount of water is added to make up the volume to obtain the composition as a spray solution; 2) Prevention period: 10-15 days after fruit set, the composition is sprayed once every 6-8 days for a total of 2 times; 3) Color change period: when the green content of the chili pepper fruit drops to below 70%, the composition is sprayed 1-2 times at an interval of 4-6 days.

[0011] By adopting the above technical solution, the beneficial effects of this invention are as follows: The design of this composition and its application method is ideal. This composition has a good effect on promoting the color change of pepper fruits, and the synergistic effect between color change and disease resistance (especially anthracnose control) is good, making it suitable for large-scale planting and promotion. For example, the methyl jasmonate in this composition synergistically promotes the color change of pepper fruits with nutrients, while chelating calcium and amino acids to enhance the structure of pepper fruits and reduce susceptibility to anthracnose. The color change period of pepper fruits can be advanced by about 4 days, and the color uniformity of pepper fruits is greatly improved. It has multiple functions and achieves dual benefits. This composition has good safety and effectively avoids the problems of leaf yellowing and shedding, fruit drop, and premature aging of peppers caused by traditional hormone treatment (such as ethephon). This composition can be sprayed on the whole pepper plant without affecting multiple harvests of peppers, and it has low labor costs and reduces the risk of phytotoxicity. This composition, when sprayed on chili peppers, results in highly uniform color change. The synergistic effect of organosilicon and thickener / stabilizer significantly enhances the adhesion and spreadability of the pesticide solution (such as ripening agents) on the smooth surface of the chili pepper peel, greatly improving the adhesion rate of the active ingredients. This effectively overcomes the problems of droplet rolling and uneven distribution in traditional pesticide spraying (such as ripening agents), leading to more uniform color change in the chili peppers. The application of this composition to chili peppers provides precise, staged control. For example, during the prevention period, the protective agent inhibits pathogen invasion, while in the early stages of disease, the therapeutic agent rapidly controls the spread of lesions, enhancing the control efficacy. It also improves the quality of the chili peppers, increasing fruit firmness by 17.86%, vitamin C content by 23.11%, capsaicin content by 21.75%, and extending shelf life by 3 days. The process is simple: the clearly defined preparation sequence facilitates practical application and is suitable for large-scale planting and promotion. Attached Figure Description

[0012] Figure 1 This is a comparison of the color change of chili peppers at different times after spraying them with the composition and water, respectively, according to the present invention.

[0013] Figure 2 This is a chart showing the test results in this invention. Detailed Implementation

[0014] The specific embodiments of the present invention will now be described with reference to the accompanying drawings.

[0015] Example 1 A composition for promoting color change in chili peppers and preventing anthracnose, comprising, by weight-volume ratio: 0.01-0.1% methyl jasmonate, 0.05-0.2% anthracnose control agent, 0.1-0.4% organosilicon, 0.1-0.5% thickener and stabilizer, 0.1-0.4% amino acid fertilizer, 0.1-0.4% potassium dihydrogen phosphate, 0.05-0.3% chelated calcium, with the balance being water. The preferred concentrations of each component are: 0.05 g / L methyl jasmonate, 1.0 g / L anthracnose control agent, 2.0 g / L organosilicon, 2.0 g / L thickener and stabilizer, 2.0 g / L amino acid fertilizer, 2.0 g / L potassium dihydrogen phosphate, 1.5 g / L chelated calcium, with the balance being water diluted 600 times.

[0016] The anthrax control agent is 40% difenoconazole. The imazalil emulsion functions to inhibit bacterial infection, providing both preventative and therapeutic effects. The organosilicon adjuvant, a polyether-modified trisiloxane, enhances the adhesion and penetration of the solution, increasing the surface tension of the composition (i.e., the solution). The amino acid fertilizer contains ≥100g / L of free amino acids, enhancing photosynthesis and nutrient absorption. The potassium dihydrogen phosphate promotes carbohydrate accumulation. The chelated calcium is EDTA-chelated calcium or sugar alcohol-chelated calcium, strengthening the cell wall structure of pepper fruits. The thickening and stabilizing agent is one or a combination of xanthan gum, guar gum, and locust bean gum, prolonging the solution's retention time and effectively reducing the loss of various components (such as chelated calcium).

[0017] A method for applying a composition that promotes the color change of pepper fruits and prevents anthracnose includes the following steps: 1) Preparation of the composition: The above composition is mixed and stirred evenly according to the weight-volume ratio, and a certain amount of water is added to make up the volume to obtain the composition as a spray solution; specifically, the following steps are followed: A. A thickening stabilizer is mixed and stirred evenly with a portion of water to obtain a stable solution. If the thickening stabilizer is xanthan gum or locust bean gum or a combination thereof, the thickening stabilizer is mixed with a portion of water, heated to 70-80°C, stirred until completely dissolved, and cooled to room temperature to form a stable solution; if the thickening stabilizer is guar gum, it is mixed with a portion of water without heating, and stirred for 3-5 minutes until completely dissolved to obtain a stable solution; B. Methyl jasmonate is dissolved in 95% ethanol at a volume ratio of 1:10, and stirred for 1-2 minutes. After a few minutes until no oil droplets remain, add the mixture to the above stable solution and stir until homogeneous; C. Dissolve the amino acid fertilizer in a portion of water, then add the organosilicon and stir until homogeneous, then pour it into the above stable solution; D. Dissolve the potassium dihydrogen phosphate in a portion of water, then add the chelated calcium and stir until homogeneous, then pour it into the above stable solution; E. Dissolve the anthracnose control agent in a portion of water, slowly pour it into the above stable solution, stir at low speed, and add the remaining water to make up the volume to obtain the composition for spraying.

[0018] 2) Prevention Period: 10-15 days after fruit set, spray the above-described composition once every 6-8 days, for a total of 2 times. Each spraying should be carried out on a sunny morning before 9:00 AM or after 4:00 PM using a backpack sprayer. Use the backpack sprayer to evenly spray the solution onto the pepper fruits and the undersides of the leaves, ensuring 3-5 drops of solution adhere to each fruit surface. If there is continuous rain, an additional spraying can be performed, ensuring the concentration of the solution on the pepper fruits and the undersides of the leaves remains consistent. If the pepper fruits are in the early stages of disease (i.e., when 1-2% of the fruits show anthracnose spots in the field), focus on spraying the lesions on the pepper fruits and the surrounding healthy tissue, supplementing the upper surface of the leaves. The application rate is 30 ml per plant. If the pepper fruits are in a severe stage of disease, an additional spraying can be performed.

[0019] 3) Color-changing stage: When the green content of the chili pepper fruit drops below 70%, spray the composition described above 1-2 times, with an interval of 4-6 days. Each spraying should be carried out on a sunny morning before 9:00 AM or after 4:00 PM using a backpack sprayer. Use the backpack sprayer to evenly spray the solution onto the chili pepper fruit, ensuring 3-5 drops of solution adhere to each fruit surface. If it rains, a second spray can be applied, trying to maintain a consistent concentration of the solution on the chili pepper fruit. The purpose is to accelerate pigment synthesis in the chili pepper fruit, ensure uniform color change, and improve the firmness of the chili pepper fruit.

[0020] Reference manual attached Figure 1 and Figure 2 The following experiments were conducted on chili peppers using this composition: The inventors and their team conducted the experiments at the vegetable research institute of the Sanming Academy of Agricultural Sciences (Sanming City) from May to July 2025. The experiments consisted of 6 plots, with each plot treated 3 times and the average value taken. Each plot had an area of ​​12m². 2 Each plot should have 30 plants, planted in single rows on raised beds with a plant spacing of 40cm. The chili variety used is the 'Minghong No. 1' horn pepper.

[0021] This composition was selected as the spray solution (S1), and spray solutions with different components were used as five control groups (D1, D2, D3, D4, CK). The concentrations of each component in this spray solution (S1) were: methyl jasmonate 0.05 g / L, 40% difenoconazole The solution contains: 1.0 g / L of imazalil emulsifiable concentrate, 2.0 g / L of organosilicon, 2.0 g / L of xanthan gum, 2.0 g / L of amino acid fertilizer, 2.0 g / L of potassium dihydrogen phosphate, 1.5 g / L of chelated calcium, and the remainder is water diluted 600 times. The concentration of each component in the spray solution (D1) is: 40% difenoconazole. The solution contains: 1.0 g / L of imazalil emulsion, 2.0 g / L of organosilicon, 2.0 g / L of xanthan gum, 2.0 g / L of amino acid fertilizer, 2.0 g / L of potassium dihydrogen phosphate, 1.5 g / L of chelated calcium, and the remainder is water diluted 600 times. The concentrations of each component in the spray solution (D2) are: 0.05 g / L of methyl jasmonate, 40% difenoconazole... The solution contains: 1.0 g / L of imazalil emulsifiable concentrate, 2.0 g / L of amino acid fertilizer, 2.0 g / L of potassium dihydrogen phosphate, 1.5 g / L of chelated calcium, and the remainder is water diluted 600 times. The concentrations of each component in the spray solution (D3) are: 0.05 g / L of methyl jasmonate, 40% difenoconazole... The following solutions were used: 1.0 g / L of prochloraz emulsion, 2.0 g / L of organosilicon, 2.0 g / L of xanthan gum, 2.0 g / L of amino acid fertilizer, 2.0 g / L of potassium dihydrogen phosphate, and the remainder was water diluted 600 times. The spray solution (D4) consisted of a ripening agent (ethephon) and a fungicide (difenoconazole), applied separately. The spray solution (CK) was water. The above spray solutions (S1, D1, D2, D3, D4, CK) were applied to six plots according to steps 2) during the prevention period and 3) during the color-changing period, with each treatment replicated three times and the average value taken.

[0022] Description of key parameters for chili peppers (specifically, the 'Minghong No. 1' variety): 01. Color change cycle: The number of days from the onset of color change to full maturity; 02. Color change rate: After spraying the pesticide during the color change period, select plants under different treatments at harvest time to observe the color change of the chili peppers, investigate the number of uniformly colored and unevenly colored fruits, and calculate the color change rate; 03. Disease incidence: After spraying the pesticide during the color change period, select plants under different treatments at harvest time to observe the anthracnose disease incidence of the chili peppers, investigate the number of diseased fruits, and calculate the disease incidence; 04. Fruit firmness: At harvest time, randomly select fruits from different treatments and measure the fruit firmness using a fruit firmness meter; 05. Vitamin C content: Refer to GB 5009.86-2016; 06. Capsaicin content: Refer to GB / T21266-2007; 07. Shelf life: The number of days from harvest time to softening of the chili pepper fruit. Specific test results can be found in the instruction manual appendix. Figure 2 As shown.

[0023] From the appendix Figure 2 As shown in the results of this experiment, spraying the composition of the present invention (S1) resulted in a 4-day shorter color change cycle, a significant reduction in disease incidence, and a significant increase in color change rate, fruit firmness, vitamin C content, and capsaicin content compared to the blank control group (CK). The shelf life was also extended by 3 days.

[0024] Compared to S1 (which did not contain methyl jasmonic acid), D1 showed no significant differences from the control (CK) in terms of color-changing cycle, color-changing rate, fruit firmness, vitamin C content, capsaicin content, and shelf life. This indicates that methyl jasmonic acid plays a significant role in improving pepper color-changing, fruit firmness, vitamin C content, capsaicin content, and extending shelf life. Compared to S1 (which did not contain organosilicon or thickeners / stabilizers), D2 showed slightly lower results in all test items compared to S1. This suggests that the addition of organosilicon and thickeners / stabilizers effectively extends the shelf life of peppers treated with methyl jasmonic acid and difenoconazole. The effects of prochloraz on plants: Compared to S1, D3 replaced chelated calcium with calcium sulfate. Compared to S1, the incidence rate was higher and the fruit firmness was lower, indicating that chelated calcium can be effectively absorbed by the plant, making the pepper flesh firmer and the fruit firmer. It can also enhance the physical barrier effect of the cell wall against pathogens, resulting in a lower incidence rate. D4 was sprayed with ethephon and difenoconazole during the disease period. Compared to CK, although it can shorten the color change cycle and increase the color change rate, VC content and capsaicin content, the fruit firmness decreased and the shelf life was shortened. This indicates that although ethephon can promote color change and improve quality, it will cause the plant to enter the senescence stage prematurely.

[0025] The results of this experiment show that the composition of the present invention can effectively promote the color change of peppers, increase the color change rate, fruit firmness, vitamin C content, and capsaicin content, reduce the incidence of anthracnose, improve the marketability of peppers, and extend shelf life. Specifically, spraying peppers with the composition of the present invention (S1) shortened the color change cycle by 4 days, increased the color change rate by 16.67%, reduced the incidence of anthracnose to 3.2%, increased fruit firmness by 17.86%, increased vitamin C content from 42.4 mg / 100g to 52.2 mg / 100g (an increase of 23.11%), increased capsaicin content from 1.108 g / kg to 1.349 g / kg (an increase of 21.75%), and extended shelf life by 3 days.

[0026] Example 2 This embodiment is basically the same as Embodiment 1 in its implementation method, except that: a composition for promoting the color change of chili pepper fruits and preventing anthracnose, by weight-volume ratio, comprises the following components: methyl jasmonate 0.01-0.1%, anthracnose control agent 0.05-0.2%, organosilicon 0.1-0.4%, thickener and stabilizer 0.1-0.5%, amino acid fertilizer 0.1-0.4%, potassium dihydrogen phosphate 0.1-0.4%, chelated calcium 0.05-0.3%, and the balance being water. The preferred concentrations of each component are: methyl jasmonate 0.03 g / L, anthracnose control agent 1.5 g / L, organosilicon 2.0 g / L, thickener and stabilizer 3.0 g / L, amino acid fertilizer 2.0 g / L, potassium dihydrogen phosphate 3.0 g / L, chelated calcium 1.0 g / L, and the balance being water diluted 500 times.

[0027] Example 3 This embodiment is basically the same as Embodiment 1 in its implementation method, except that: a composition for promoting the color change of chili pepper fruits and preventing anthracnose, by weight-volume ratio, comprises the following components: methyl jasmonate 0.01-0.1%, anthracnose control agent 0.05-0.2%, organosilicon 0.1-0.4%, thickener and stabilizer 0.1-0.5%, amino acid fertilizer 0.1-0.4%, potassium dihydrogen phosphate 0.1-0.4%, chelated calcium 0.05-0.3%, and the balance being water. The preferred concentrations of each component are: methyl jasmonate 0.07 g / L, anthracnose control agent 1.0 g / L, organosilicon 3.0 g / L, thickener and stabilizer 1.5 g / L, amino acid fertilizer 3.0 g / L, potassium dihydrogen phosphate 2.0 g / L, chelated calcium 2.0 g / L, and the balance being water diluted 800 times.

[0028] Example 4 This embodiment is basically the same as Embodiment 1 in its implementation method, except that: a composition for promoting the color change of chili pepper fruits and preventing anthracnose, by weight-volume ratio, comprises the following components: methyl jasmonate 0.01-0.1%, anthracnose control agent 0.05-0.2%, organosilicon 0.1-0.4%, thickener and stabilizer 0.1-0.5%, amino acid fertilizer 0.1-0.4%, potassium dihydrogen phosphate 0.1-0.4%, chelated calcium 0.05-0.3%, and the balance being water. The preferred concentrations of each component are: methyl jasmonate 0.05 g / L, anthracnose control agent 1.2 g / L, organosilicon 2.5 g / L, thickener and stabilizer 2.0 g / L, amino acid fertilizer 2.5 g / L, potassium dihydrogen phosphate 2.5 g / L, chelated calcium 1.5 g / L, and the balance being water diluted 700 times.

[0029] Example 5 This embodiment is basically the same as Embodiment 1 in its implementation method, except that: a composition for promoting the color change of chili pepper fruits and preventing anthracnose, by weight-volume ratio, comprises the following components: methyl jasmonate 0.01-0.1%, anthracnose control agent 0.05-0.2%, organosilicon 0.1-0.4%, thickener and stabilizer 0.1-0.5%, amino acid fertilizer 0.1-0.4%, potassium dihydrogen phosphate 0.1-0.4%, chelated calcium 0.05-0.3%, and the balance being water. The preferred concentrations of each component are: methyl jasmonate 0.06 g / L, anthracnose control agent 1.4 g / L, organosilicon 2.2 g / L, thickener and stabilizer 1.8 g / L, amino acid fertilizer 2.2 g / L, potassium dihydrogen phosphate 2.8 g / L, chelated calcium 1.6 g / L, and the balance being water diluted 650 times.

[0030] The above are merely specific embodiments of the present invention, but the design concept of the present invention is not limited thereto. Any non-substantial modifications made to the present invention using this concept shall be considered as infringing upon the protection scope of the present invention.

Claims

1. A composition for promoting color change in chili pepper fruits and preventing anthracnose, characterized in that: The composition comprises, by weight-volume ratio: methyl jasmonate 0.01-0.1%, anthracnose control agent 0.05-0.2%, organosilicon 0.1-0.4%, thickening and stabilizing agent 0.1-0.5%, amino acid fertilizer 0.1-0.4%, potassium dihydrogen phosphate 0.1-0.4%, chelated calcium 0.05-0.3%, with the balance being water.

2. The composition according to claim 1 for promoting color change in chili pepper fruit and preventing anthracnose, characterized in that: The preferred concentrations of each component are as follows: methyl jasmonate 0.03-0.07 g / L, anthracnose control agent 1.0-1.5 g / L, organosilicon 2.0-3.0 g / L, thickener and stabilizer 1.5-3.0 g / L, amino acid fertilizer 2.0-3.0 g / L, potassium dihydrogen phosphate 2.0-3.0 g / L, chelated calcium 1.0-2.0 g / L, and the balance being water diluted 500-800 times.

3. The composition according to claim 1 for promoting color change in chili pepper fruit and preventing anthracnose, characterized in that: The anthrax control agent is 40% difenoconazole. Imazalil emulsion.

4. The composition according to claim 1 for promoting color change in chili pepper fruit and preventing anthracnose, characterized in that: The organosilicon additive is a polyether-modified trisiloxane.

5. The composition according to claim 1 for promoting color change in chili pepper fruit and preventing anthracnose, characterized in that: The thickening stabilizer is one or a combination of xanthan gum, guar gum, and locust bean gum.

6. The method of applying any one of the compositions according to claims 1-5 that promotes the color change of pepper fruits and prevents anthracnose, characterized in that: It includes the following steps: 1) Preparation of the composition: Mix the above composition according to the weight-volume ratio, stir evenly, and add a certain amount of water to make up the volume to obtain the composition as a spray solution; 2) Prevention period: Spray the composition 10-15 days after the pepper sets fruit, once every 6-8 days, for a total of 2 times; 3) Color change period: When the green content of the pepper fruit drops to below 70%, spray the composition 1-2 times, with an interval of 4-6 days.

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