Water-soluble fertilizer for improving aroma of cucumber, method for using the same and planting method for improving aroma of cucumber

By treating the female flowers of cucumbers with water-soluble fertilizers containing potassium dihydrogen phosphate, compound amino acids, and chlorpyrifos during the flowering period, the problems of low fruit set rate and insufficient aroma in cucumbers were solved, and uniform fruit growth and a significant improvement in aroma were achieved.

CN122404055APending Publication Date: 2026-07-17INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
Filing Date
2026-04-09
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Current cucumber cultivation suffers from problems such as low fruit set rate, deformed fruit, and insufficient aroma. Existing dipping techniques are difficult to control precisely and pose a risk of pesticide damage, leading to a decline in fruit flavor.

Method used

A water-soluble fertilizer containing potassium dihydrogen phosphate, compound amino acids, and ultra-low concentration chlorpyrifos was used to evenly dip cucumber female flowers into the fertilizer, thereby activating the internal aroma metabolism pathways of the fruit and increasing the accumulation of volatile aroma substances.

Benefits of technology

It significantly increases the horizontal diameter, vertical diameter, and single fruit weight of cucumbers, while also increasing the total content of volatile aroma compounds, especially (E,Z)-2,6-nonadienal and (E)-2-nonenal, thus improving the aroma quality of the fruit.

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Abstract

本发明公开了一种提高黄瓜香气的水溶肥及其使用方法和提高黄瓜香气的种植方法,涉及肥料技术领域。本发明的水溶肥包括如下成分:磷酸二氢钾、复合氨基酸、氯吡脲和水;本发明还提供了所述的水溶肥的使用方法:在黄瓜开花期,将所述水溶肥均匀浸湿正在开花的瓜纽上3~5秒。本发明通过创新性地将超低浓度氯吡脲与关键氨基酸及中微量元素进行科学复配,研发出一种新型水溶肥,成功解决了传统处理导致黄瓜香气物质合成受抑制的行业难题。本发明的核心优势在于,利用CPPU精准激活果实内部的香气代谢途径,在保障坐果的同时,从根源上提升了特征性香气物质的积累,实现产量与风味的协同提升。
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