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2282 results about "Cucumber family" patented technology

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless.

Broad-spectrum antibacterial bacillus amyloliquefaciens strain and application thereof

The invention relates to bacillus amyloliquefaciens NCPSJ7 and further relates to an application of the strain in treating plant diseases, diseases before and after harvesting fruits and vegetables as well as in preventing food-borne pathogenic bacteria and putrefying bacteria. The strain is preserved in China Center for Type Culture Collection (CCTCC) on March 22, 2013, wherein the preservation number is CCTCC NO: M2013098 and the strain is named as bacillus amyloliquefaciens NCPSJ7. The thallus and fermentation liquor of the strain disclosed by the invention has the effects of treating plant diseases caused by plant pathogenic fungus including antagonistic peach root rotten disease, fusarium wilt of cucumber, botrytis cinerea, jujube anthracnose, pear black spot, pear blue mould, apple brown rot, apple altermaria leaf spot, watermelon fusarium wilt and the like, as well as diseases after harvesting fruits and vegetables and food-borne pathogenic bacteria and putrefying bacteria including antagonistic staphylococcus aureus, salmonella paratyphi A, vibrio parahaemolyticus, yeast and the like; moreover, the bacillus amyloliquefaciens is broad in spectrum and antibacterial and great in potential in developing novel, efficient and natural biological control and biological preservative and fresh-keeping preparation.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI

Preparation method and applications of wild jujube endophytic bacillus amyloliquefaciens new strain SZ23 and fermentation broth

The invention discloses a preparation method and applications of wild jujube endophytic bacillus amyloliquefaciens new strain SZ23 and fermentation broth. The bacillus amyloliquefaciens new strain SZ23 is preserved at China General Microbiological Culture Collection Center on July, 25th, 2014, and preservation number is CGMCC No.9481. Morphological characteristics, physiological and biochemical indexes, and 16S rDNA sequencing results of bacillus amyloliquefaciens new strain SZ23 are detailedly disclosed by the invention. It is shown by bacteriostasis experiments that, the fermentation broth of bacillus amyloliquefaciens new strain SZ23 possesses excellent bacteriostatic activity on alternaria kikuchiana, fusarium oxyspirum F sp niveum, fusarium oxysporum Schl.f.sp vasinfectum(Atk.)Snyd.& Hans, alternaria solani, fusarium wilt of cucumber, cotton rhizoctonia solani kuhn, fusarium graminearum schw, and botrytis cirerea Pers et Tris; bacteriostasis rate ranges from 55.6% to 92.2%; and it is confirmed that wild jujube endophytic bacillus amyloliquefaciens new strain SZ23 possesses excellent broad-spectrum antibacterial activity. It is confirmed by practical experiments that control rate of the fermentation broth of new strain SZ23 on alternaria kikuchiana is more than 75%.
Owner:SHANXI AGRI UNIV

Trichoderma atroviride preparation for preventing and controlling vegetable fungal diseases and preparation method of trichoderma atroviride preparation thereof

ActiveCN103484384AImprove efficiencyPrevention and Control of Tomato Early BlightBiocideFungiSnow moldEcological environment
The invention relates to a trichoderma atroviride preparation for preventing and controlling vegetable fungal diseases and a preparation method thereofof the trichoderma atroviride preparation. A trichoderma strain Tr1208 is trichoderma atroviride and preserved in the CGMCC (China General Microbiological Culture Collection Center), and the preservation number is CGMCC No. 6828. According to The the trichoderma atroviride preparation takes, the trichoderma atroviride Tr1208 is used as an effective active ingredient and is prepared by being matched with an agriculturally acceptable carrier and a protective agent for the preparation; the bacteria content of the effective active ingredient is (1.0-30.0)*108 spores / gram; and the bacteria protectant content is 0.05%-1.8%. The preparation can have the effects of effectively preventing and controlling leek Botrytis, cucumber brown patches, cucumber powdery mildew, cucumber downy mildew, tomato early blight, cucumber type damping off, cucumber type blight and cucumber type root rot and promoting plant growth and characteristics of efficiency, wide antimicrobial spectrum, simple usage, low cost, no environmental pollution and plant micro ecological environment improvement.
Owner:天津市农业科学院

Method for eliminating facility cultivated vegetable continuous cropping obstacle and application of method

InactiveCN103004471AImprove and maintain the micro-ecological environmentAccelerate decomposition and conversionHorticultureContinuous croppingVegetable farming
The invention relates to a method for eliminating facility cultivated vegetable continuous cropping obstacles and application of the method. The method for eliminating facility cultivated vegetable continuous cropping obstacles comprises the following steps of: after facility cultivated vegetables are harvested, filling water in a vegetable facility cultivation field at field temporary spare time in spring, summer and autumn, simultaneously adding a proper quantity of ferrous sulfate, stacking and soaking crop straws in the water, adding a small quantity of unslaked lime for fermentation, covering the field with films or sealing a greenhouse after four weeks, suffocating the greenhouse at high temperature by filling water, fermenting the crop straw for 7-14 days, uncovering the films, fully draining the water accumulated in the vegetable cultivation field in the greenhouse, inoculating edible mushrooms such as straw mushrooms and shiitake on the stacked and fermented crop straw, and harvesting the edible mushrooms after approximate 20-30 days. The method is mainly applied to the planting of melons, fruits and vegetables such as hot peppers, cucumbers and tomatoes.
Owner:NANJING UNIV OF INFORMATION SCI & TECH

Fruit and vegetable yogurt drink and preparation method thereof

The invention relates to a fruit and vegetable yogurt drink and a preparation method thereof. The method comprises the following steps: selecting excellent apples, cucumbers, carrots, radishes, aloes, mango, pineapple, yangtao, sweet potatoes, tomatoes and milk; cleaning and processing the raw materials; preparing fruit and vegetable juice, and homogenizing and degassing the fruit and vegetable juice; mixing the fruit and vegetable juice with the milk; fermenting, homogenizing and sterilizing; cooling and bulking; checking and warehousing. The fruit and vegetable yogurt drink disclosed by the invention achieves micro-molecularization after being juiced, can be absorbed by a human body more easily, has the characteristics of being pleasant in sweetness and sourness, comprehensive and abundant in nutrition, and appetizing, contains a plurality of natural mineral substances such as dietary fibers, protein, vitamin B2, vitamin C, vitamin E, superoxide dismutase (SOD), carotene, nicotinic acid, calcium, phosphorus, ferrum, potassium, copper and selenium, is an excellent yogurt drink, and also has the effects of stimulating a digestive system and an inner circulation system, reducing blood pressure, preventing cancers, clearing away heat and toxic materials, inducing saliva and slaking thirst, tonifying spleen and reinforcing the stomach, eliminating toxin and beautifying skin, and preventing blurring of image.
Owner:大连润扬科技发展有限公司

Microorganism compound bactericide for controlling cucumber fusarium wilt and preparation method thereof

The invention provides a microorganism compound bactericide for controlling cucumber fusarium wilt and a preparation method thereof. The microorganism compound bactericide for controlling cucumber fusarium wilt is characterized by consisting of 10 to 15 parts by weight of rhodopseudanonas palustris, 30 to 40 parts by weight of bacillus subtilis, 15 to 18 parts by weight of streptomyces, 20 to 23 parts by weight of lactobacillu plantarum and 10 to 15 parts by weight of saccharomyces cerevisiae. The preparation method is characterized by comprising the following steps of: screening the rhodopseudanonas palustris, the bacillus subtilis and the streptomyces, and respectively inoculating and culturing in a flask in which nutrient agar culture media are put; mixing obtained strains with the lactobacillu plantarum and the saccharomyces cerevisiae; and inoculating mixed lawn in a liquid culture dish, and fermenting in a fermentation tank to obtain the microorganism compound bactericide. In the invention, soil ecological environment is repaired and improved under the condition of inhibiting the reproduction of fusarium wilt pathogenic bacteria and controlling pathogenetic scale and degree,meanwhile, cucumber growth and yield are improved.
Owner:SHANGHAI CHUANGBO ECOLOGICAL ENG
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