4 results about "Custard-apple" patented technology

This invention relates to a composition for promoting hair growth and darkening hair, and a method for preparing the same. The composition comprises custard apple seeds, bitter thorn root, chicken bone incense, jujube kernel, sophora root, winter melon seeds, black nightshade fruit, oxalis, amla leaves, elm seeds, white pear leaves, coriander seeds, and shepherd's purse root; or the composition comprises bitter thorn root, chicken bone incense, sophora root, black nightshade fruit, oxalis, amla leaves, green jade fan, kangaroo claw flower, and Panax notoginseng. In some embodiments, the composition exhibits hair growth, darkening, and follicle activation effects comparable to or even better than the positive control.

This invention relates to a method for preparing and applying a fermented product of Bifida Ferment Lysate and feijoa fruit with whitening, anti-aging, and anti-inflammatory effects, belonging to the field of plant fermentation technology. This invention discloses a fruit fermentation product, which is a fermentation product of fruit fermented by *Bifidobacterium longum*, wherein the *Bifidobacterium longum* is at least one of *Bifidobacterium longum* HJ-005, *Bifidobacterium longum* subsp. *CGMCC* 1.2186, and *Bifidobacterium longum* subsp. *infant* CGMCC 1.15639. This invention utilizes multiple *Bifidobacterium longum* strains to ferment feijoa, passion fruit, custard apple, and avocado to prepare a fermented product that increases the content of proline, chlorogenic acid, ellagic acid, epicatechin, γ-aminobutyric acid, and total free polyphenols, and enhances its aromatic flavor. The effects are superior to other lactic acid bacteria, exhibiting whitening, anti-aging, and soothing anti-inflammatory effects.

This invention discloses a method for improving the functional activity of custard apple juice fermentation broth, which involves using Bacillus subtilis (… Bacillus subtilis ) or Lactobacillus reuteri ( Lactobacillus reuteri This invention involves fermenting custard apple juice to enhance its antioxidant, anti-inflammatory, uric acid-lowering, and antibacterial bioactivities. The fermented juice effectively exerts its antioxidant, anti-inflammatory, uric acid-lowering, and pathogen-inhibiting effects, providing a scientific basis for its application in the adjunctive treatment of metabolic syndrome. Furthermore, its inhibitory effect on various pathogens further expands the product's comprehensive application potential in functional foods. The preparation method of this invention is simple, controllable, and low-cost, demonstrating promising prospects for industrial application in the fields of functional and health foods.

This invention discloses a nitrogen-reducing fertilization method for an intercropping system of custard apple and soybean, relating to the field of agricultural planting technology. The invention includes: S1, soil selection: the planting field is sloping, terraced sandy loam soil with a terrace width of 3 meters; S2, plant arrangement: the planting spacing of custard apple seedlings is set at 3m × 4m, and soybeans are sown at a spacing of 50cm × 80cm between fruit tree rows; S3, irrigation management: a drip irrigation system is used; S4, fertilization management: basal fertilizer is applied to the custard apple seedlings at planting, and no further fertilization is applied after planting; the nitrogen fertilizer application for soybeans is 23 kg / hm² to 90 kg / hm², and the phosphorus and potassium fertilizer applications are 75 kg / hm² and 75 kg / hm², respectively; S5, crop management: regular weeding and pest and disease control are carried out. This invention achieves stable yield and improved quality under orchard intercropping conditions through moderate nitrogen reduction treatment, followed by a chain process of "root nodule activation—directional enrichment of functional microbial communities."