52 results about "Green Vegetable" patented technology

The invention discloses a Shanghai green and clean vegetable packaging all-in-one machine which comprises a cleaning unit, an aligning unit, a root cutting and yellow leaf removing unit and a packaging unit which are connected in sequence, and the root cutting and yellow leaf removing unit at least comprises a fixing mechanism, a first motor used for driving the fixing mechanism, a root cutting mechanism and a yellow leaf removing mechanism; wherein the fixing mechanism is vertically arranged, the top and the bottom of the fixing mechanism are open, after the aligning unit places the roots of target brassica chinensis into the fixing mechanism downwards, the leaf parts and the roots of the target brassica chinensis are exposed out of the upper end and the lower end of the fixing mechanism respectively, and a first motor drives the fixing mechanism to enter the working ranges of the root cutting mechanism and the yellow leaf removing mechanism at the same time; the root cutting mechanism cuts off the root of the target brassica chinensis, the yellow leaf removing mechanism positions and cuts off the yellow leaves of the target brassica chinensis through machine vision, and then the target brassica chinensis is conveyed to the packaging unit. The root cutting and yellow leaf removing device has the beneficial effects that the root cutting mechanism and the yellow leaf removing mechanism cooperate for treatment, the processing period is greatly shortened, and the labor cost and the secondary pollution risk are reduced.

Storage equipment capable of prolonging vegetable fresh-keeping time efficiency relates to the technical field of vegetable fresh-keeping, and comprises a shell part placed at a required position; the two storage parts are arranged in the shell part; the two ventilation parts are arranged on the shell part; the moisture conveying part is arranged in the shell part; vegetables can be orderly stored at intervals in the fresh-keeping bin of the equipment, good ventilation among the vegetables is guaranteed, and the vegetables are effectively prevented from rotting and going bad; the equipment realizes a dynamic controllable atmosphere, can monitor the concentration of oxygen and carbon dioxide in the fresh-keeping bin in real time, automatically performs gas exchange when the oxygen concentration is lower than or higher than a set threshold value, maintains the concentration of the oxygen and the carbon dioxide at a specific ratio, and effectively inhibits the respiration of vegetables by increasing the content of the carbon dioxide in the oxygen, so that the fresh-keeping effect of the vegetables is improved. The vegetables are kept fresh; the equipment can decompose ethylene in gas during gas exchange, so that the after-ripening and rotting processes of vegetables are fundamentally delayed, and the effect on ethylene-sensitive vegetables (such as green vegetables and cucumbers) is remarkable.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

The invention provides a cabbage head harvester with a variable-diameter leaf removing mechanism and a harvesting method. The problems that in the prior art, manual harvesting efficiency is low, and leaf removing cannot be adjusted in a self-adaptive mode according to crop sizes and irregular shapes in equipment harvesting are solved. Comprising a movable chassis, a leaf threshing and root cutting mechanism, a leaf removing mechanism and a material transferring mechanism, the movable chassis comprises a rack, and a middle through groove is formed in the front-back direction of the rack; the leaf threshing and root cutting mechanism comprises a leaf threshing assembly and a root cutting assembly, and the leaf threshing assembly and the root cutting assembly are connected into the middle barrel groove of the rack through the conveying mechanism. The leaf threshing assembly is located in front of the root cutting assembly. The leaf removing mechanism is located below the output end of the conveying mechanism. The material transferring mechanism comprises a material transferring plate and a material transferring assembly. When the material transferring assembly acts, the leaf-removed cabbage heads output from an outlet of the material transferring plate are conveyed into a material storage pool above the machine frame. The machine can not only improve the harvesting efficiency, but also adapt to green vegetable heads with different sizes and irregular shapes for leaf removal.

The invention provides a method for increasing the seed yield of green vegetables and radishes by adopting a laser light supplement lamp, which comprises the following steps: selecting two plants of green vegetables and radishes, and planting the two plants on a cultivation tank platform; the cultivation groove platform is positioned below the laser light supplementing lamp module, and the green vegetables and the radishes on the cultivation groove platform are subjected to irradiation treatment of the laser light supplementing lamp module; the laser light supplementing lamp module emits red light and blue light, the red light and the blue light form a laser irradiation light field according to a certain proportion, and red light irradiation and blue light irradiation are conducted on plants within a certain time period; the laser generator on the laser light supplement lamp module emits red light and blue light laser beams according to the proportion of 9: 3, and a surface light source is formed through the dodging lens to irradiate plants, so that reproductive growth of the plants is promoted, and the seed yield is increased; the laser generator used for forming the irradiation light source is low in cost, small in energy consumption and suitable for large-area production and application.

The invention relates to the technical field of vegetable disease and pest control, and discloses a green vegetable disease and pest control method based on a microbial preparation, which comprises the following steps: selecting an application mode according to a target disease and pest type and a vegetable growth stage; a microbial preparation working solution or a mixture is prepared, the microbial preparation contains beneficial microorganisms, and the beneficial microorganisms comprise one or more of bacillus subtilis, trichoderma, paecilomyces lilacinus, metarhizium anisopliae or beauveria bassiana. According to the green prevention and control method for vegetable diseases and insect pests based on the microbial preparation, the adopted microbial preparation mainly comprises beneficial microorganisms such as bacillus subtilis, trichoderma and paecilomyces lilacinus and natural metabolites of the beneficial microorganisms and does not contain any chemical synthetic pesticide, and no toxic and harmful substance residues exist after the method is used; the pollution of traditional chemical pesticides to soil, water sources and air is fundamentally avoided, the farmland ecological environment is effectively protected, and the pesticide is safe to non-target organisms such as pollination insects and soil beneficial organisms.

The invention discloses a preparation method of liquid compound edible oil, which comprises the following steps: scientifically proportioning refined lard oil and vegetable oil, adding a proper amount of natural antioxidant, mixing, blending and performing low-temperature treatment under specific process conditions to promote high-melting-point saturated triglyceride in the lard oil to preferentially crystallize and separate out, and keeping at constant temperature for a period of time, thereby obtaining the liquid compound edible oil. Then tiny solid fat crystals are removed in a filter pressing or centrifugation mode, and the edible oil which is kept in a clear liquid state at the normal temperature, is good in stability and has the mellow flavor of animal fat and the refreshing taste of vegetable fat is obtained, so that the problems that existing lard oil is in a solid state at the normal temperature and is inconvenient to take and use, negative effects are easily caused to health when lard oil is independently used, and the use cost is low are solved. The flavor is insufficient when the vegetable oil is independently used for cooking and frying the green vegetables.

The invention belongs to the technical field of vegetable agronomic trait molecular marker development and molecular marker-assisted breeding, and particularly relates to a molecular marker suitable for rapid identification of heat resistance traits of green vegetables and molecular marker-assisted breeding and application of the molecular marker. The invention provides a KSAP molecular marker related to heat resistance of green vegetables. The KSAP molecular marker is used for identifying the heat resistance of the green vegetables. The molecular marker obtained by the invention is a heat-resistant KASP molecular marker for green vegetables, and can be used for rapidly identifying heat-resistant and heat-sensitive green vegetables, so that the breeding efficiency of the heat-resistant green vegetables is improved.

1. The name of the design product: aromatherapy diffuser ornament (green vegetable funny). 2. The use of the design product: aromatherapy diffuser ornament, used for diffusing aromatherapy essential oil and ornamental. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view.

The invention provides several kinds of natural saccharification leavening agents and a method for brewing yellow rice wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification leavening agent is biomass which is harvested from the nature, is not subjected to artificial inoculation and cultivation and has a saccharification or / and fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage, pine pollen, bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible aromatic plants, part of medicinal and edible plants, medicinal plants and the like. Such as wheat seedlings, green wheat kernels, pine pollen, corn bee pollen, rape bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented osmanthus, mint, agastache rugosus, lotus leaves, mulberry leaves, leonurus, grape leaves and the like; the raw materials of the natural saccharification leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow wine can have faint scent, strong fragrance, medicine fragrance and flower fragrance at the same time through reasonable combination, the wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification leavening agent can be used for grain fermentation at high temperature (about 35 DEG C) without rancidification, so that the stability of a wine brewing process is remarkably improved, and the failure probability of wine brewing is greatly reduced.

The invention discloses high-brittleness pickled green vegetables and a fermentation process thereof, and belongs to a biological fermentation technology, the high-brittleness pickled green vegetables comprise the following raw materials: a main material containing large-leaf green vegetables, an auxiliary material, a brittleness-keeping agent, a composite leavening agent and saline water; the main materials comprise cabbage, garlic sprouts and celery, and the mass ratio of the cabbage to the garlic sprouts to the celery is 20: 1: 1; the composite leavening agent comprises the first leavening agent and the second leavening agent; the first leavening agent comprises a leaf surface treatment agent and a main leavening agent, and the leaf surface treatment agent comprises the following components in parts by weight: 100 parts of zein, 8-10 parts of tannic acid, 2-3 parts of Tg enzyme and 20-25 parts of sodium caseinate modified nano calcium phosphate filler; the main leavening agent is a direct vat set leavening agent, and the addition amount of the main leavening agent is 0.02-0.03% of the total mass of the main materials; the second leavening agent is seaweed oligosaccharide loaded with bromelain. According to the method, the problem that the fermentation degrees of stems and leaves are easily inconsistent in the fermentation process due to large leaf surfaces of the big-leaf green vegetables is solved.

This invention discloses a novel enzyme-inactivating method using microwave blanching assisted by a thin layer of water, belonging to the field of agricultural product processing technology. The invention primarily involves immersing vegetables in a thin layer of water before microwave blanching. In this invention, the thin layer of water just covers each stem and leaf tissue, significantly reducing water consumption and avoiding excessive energy loss. Compared to traditional blanching, this blanching method shortens the time required to achieve less than 10% enzyme activity by 50%-83%, significantly reducing the degree of heat exposure to the vegetables and preserving their quality.

The invention relates to an industrialized production method of green and fresh-keeping instant vegetables, which comprises the following steps of: washing newly harvested pollution-free green hydroponic green vegetables, performing high-quality vacuum packaging on the washed green hydroponic green vegetables by using a high-temperature cooking vacuum packaging food bag, and putting the packaged green hydroponic green vegetables into a mesh frame; the method comprises the following steps of: putting the green vegetables into a special cooking pot, tightly covering and sealing, immediately and quickly pressurizing and heating to cook until the green vegetables are completely cooked or secondarily cooked, cooling and depressurizing, opening a cover, transferring the green vegetables into a quick cooling barrel to be quickly cooled, and lifting out to obtain finished products, namely the instant green vegetables or the instant cooked green vegetables. Therefore, the product does not deteriorate after being refrigerated for 6 months at normal temperature and 12 months at normal temperature. The fully cooked green vegetables are mixed with trace elements and a seasoning bag, are ready to eat after being uniformly mixed, are rich in nutrition and very convenient, and are particularly suitable for office workers and groups in high-intensity living environments such as high and cold frontier defense, island naval vessels and the like; wherein the second-mature instant boiled green vegetables are especially suitable for anti-season storage, long-distance transportation and sales, foreign trade transactions and the like due to long shelf life, so that the requirements are very wide.

This invention relates to an integrated device for processing bok choy, comprising a frame, a conveying mechanism, a direction adjustment mechanism, a yellow leaf removal mechanism, and a packaging mechanism. The conveying mechanism transports the bok choy and prevents it from overlapping in the vertical and horizontal directions. The direction adjustment mechanism is installed at the output end of the conveying mechanism and adjusts the orientation of the bok choy. The yellow leaf removal mechanism is installed at the output end of the direction adjustment mechanism and removes yellow leaves from the bok choy. The packaging mechanism has multiple stations and is installed below the yellow leaf removal mechanism to package the bok choy into bags. The conveying mechanism, direction adjustment mechanism, yellow leaf removal mechanism, and packaging mechanism are installed in an assembly line configuration on the frame. This integrated device has an ingenious structure, effectively achieving automated and continuous operation of yellow leaf removal and packaging of bok choy. It reduces the labor intensity of workers while improving work efficiency. Furthermore, it has a high degree of automation, requires no manual intervention, and effectively ensures the quality of the bok choy.

To provide a beverage which satisfactorily maintains a green color of green vegetables and has desirable flavor.SOLUTION: A beverage includes: green vegetables; one or more metal ions selected from copper ion and zinc ion; and calcium ion. Concentration of the copper ion and / or the zinc ion is 1 to 100 mass.ppm, and concentration of calcium ion exceeds 200 mass.ppm.SELECTED DRAWING: None

The utility model relates to the field of agricultural and sideline product cleaning, in particular to a cleaning device for agricultural and sideline product processing, which comprises a cleaning box with a drainage system and a spherical vegetable washing basket, a driving component and the like, and the driving component mainly comprises a support shaft I, a support shaft II, a guide rod, a driving frame and the like and enables the vegetable basket to rotate. Compared with the prior art, the device has the advantages that the suspended and rotatable vegetable basket is mounted in the water tank, vegetables with leaves are placed in the vegetable basket, the vegetable basket is driven by the external driving assembly, the vegetable leaves are in sufficient contact with water, and the vegetable leaves are quickly cleaned by stirred flowing water, so that the vegetable leaves are cleaned quickly, and the vegetable leaves are cleaned quickly. In addition, the running water is flexible, so that the green vegetables are hardly damaged.

The invention belongs to the technical field of food additives, and provides a green-protecting agent as well as a preparation method and application thereof. The pepper extract, the sodium bicarbonate, the thyme extract and the spinach powder in a specific ratio are used as main components of the green-protecting agent, so that the green-protecting agent has a good green-protecting effect, and green vegetables can be kept in a relatively good green color for a relatively long time after being cooked; the green-keeping agent can be used for keeping green of green vegetables in stir-fried dishes, premade dishes and Chinese fast food produced in a central kitchen, can be directly used in vegetable foods, can be directly added with seasonings in the vegetable cooking process as a direct-adding green-keeping agent, and breaks through the limitation that blanching or soaking is needed in most existing color-keeping methods. All the components are food-grade natural extracts or food additives and are safe and non-toxic, so that the safety of a vegetable finished product after the green-protecting agent is used can be ensured.

The application relates to the technical field of production monitoring, and discloses a green vegetable-containing prefabricated dish production system, which comprises a blanching monitoring unit, a blanching adjusting unit, an environmental parameter monitoring unit, a processor and a warning unit. The blanching monitoring unit is used for monitoring the blanching temperature in real time when the vegetables are blanched; the blanching adjusting unit is used for adjusting the blanching process duration of the vegetables; the environmental parameter monitoring unit is used for monitoring the environmental parameters of the production process in real time; the processor is used for performing efficiency analysis according to the blanching temperature monitored in real time, determining the blanching pool state according to the efficiency analysis result, and issuing a warning instruction when the blanching pool state is abnormal and adjusting the blanching process duration when the blanching pool is normal; the processor is used for performing warning analysis according to the environmental parameters of the monitored production process, and determining whether to issue a warning instruction according to the warning analysis result; and the warning unit is used for warning when the processor issues a warning instruction. The application can guarantee the appearance and taste quality of the vegetables in the prefabricated dish and realize unified and accurate control in the blanching process.

The utility model discloses a kind of adjustable support frame for anti-lodging test of fermented green vegetables, it is related to the technical field of fermented green vegetable planting and test, including two bases, the both sides of the top of two bases are fixedly installed with connecting rod, the top of connecting rod is fixedly installed with two limit plates, the middle part of two bases and limit plate is equipped with first movable slot, two first movable slots are installed with two support rings for supporting green vegetables between, the both sides of two support rings are installed with adjusting mechanism for driving support ring to adjust support angle. Through the adjusting mechanism set, it is convenient to adjust the angle of support ring horizontally and longitudinally, so as to adjust the support angle of support ring, it is convenient to support the growth direction of green vegetables.

The invention discloses a microorganism for preventing and treating clubroot of cruciferae and a preparation method and application of a fungicide of the microorganism, and relates to the technical field of biological prevention and treatment of plant diseases, the microorganism is screened out through a microbial metabolome and verified, the microorganism is matched with a microorganism resource library to form nocardia-like actinomycetes (1A6), and the use concentration of the microorganism is OD600 = 1. According to the microorganism for preventing and treating the clubroot of the cruciferae and the preparation method of the microbial inoculum of the microorganism, the strain is screened out from contrastive analysis of root swelling tissues of green vegetables and soil metabolome, and the microorganism is applied to preventing and treating the clubroot of the cruciferae, so that the clubroot prevention and control effect is effectively achieved; and the method has the advantages of low pollution and low residue.

The utility model discloses a sticky trap suspension device for green vegetable planting, and mainly relates to the field of agricultural deinsectization. Which comprises a plurality of stand columns, and a supporting rod is rotationally connected between the stand columns, and is characterized in that a plurality of fixing rings are arranged on the supporting rod, a rotating ring is arranged on one side of each fixing ring and rotationally arranged on the outer side of the supporting rod in a sleeving mode, and an adjusting ring is slidably connected to the rotating ring in the transverse direction; a limiting assembly is arranged between the adjusting ring and the fixing ring, a hanging rope is wound on the adjusting ring, an insect sticking plate is arranged at the bottom end of the hanging rope, a ratchet wheel is arranged at one end of the supporting rod, and a pawl used in cooperation with the ratchet wheel is arranged on the stand column. The insect sticking plate has the advantages that the technical problem that an existing insect sticking plate is inconvenient to hang, adjust and disassemble can be solved, the steps of hanging and disassembling operation of the insect sticking plate are simplified, the use convenience of the insect sticking plate is greatly improved, and the workload of related operation is reduced.

The invention relates to a planting method for interplanting green vegetables between summer-sown fresh-eating broad beans, and belongs to the technical field of broad bean planting. The method comprises the steps of variety optimization, seed soaking treatment and germination accelerating, summer sowing, green vegetable harvesting, broad bean root protection and ridging, frame building and line pulling, scientific water utilization, fresh pod harvesting and the like. The method breaks through the concept that broad beans can only be sown in autumn and planted in winter in the south of Yangtze River, breaks through the technical problem that broad beans planted in the middle-altitude areas, represented by Yunnan, in the south of Yangtze River can normally bloom and bear pods in summer, innovates the planting mode of sowing fresh broad beans in summer and interplanting green vegetables, and increases the yield of green vegetables on the basis of ensuring the high yield of fresh pods of broad beans. The total output value breaks through the new level and can reach 22375 yuan / mu at most, and the maximum economic benefit is obtained on the limited land area.

The invention discloses a brassica chinensis processing, sorting and cleaning all-in-one machine which comprises a conveying assembly, a cleaning assembly and a packaging assembly, the conveying assembly comprises a conveying set, a sorting set and a root cutting set, the sorting set is used for detecting yellow leaves, and the root cutting set is used for cutting off roots; the cleaning assembly is arranged at the output end of the conveying assembly and comprises a first cleaning set, a second cleaning set, a bubble set and a filtering set, the first cleaning set and the second cleaning set are used for cleaning twice, the bubble set is used for bubble cleaning, and the filtering set is used for filtering and recycling waste water; the packaging assembly is arranged at the output end of the cleaning assembly and comprises a first plastic package set, a second plastic package set and a storage box. By integrating the functions of sorting, root cutting, multi-stage cleaning and packaging, automatic continuous processing of brassica chinensis from raw materials to finished products is achieved, and the problems that in the prior art, procedures are dispersed, efficiency is low, and cleaning cleanliness is insufficient are effectively solved.

The utility model discloses an agricultural and sideline product cleaning, drying and dewatering device which comprises a fixing frame, a conveying belt is installed in the middle of the fixing frame, fan frames are fixedly installed at the top of the fixing frame at equal intervals, and air blowers are symmetrically and fixedly installed at the tops of the fan frames. Small and light agricultural and sideline products such as green vegetables are placed at one end of the conveying belt, the green vegetables are conveyed through operation of the conveying belt, when the green vegetables on the conveying belt reach the position of the net plate, the power of the air blower can be increased, the air blower blows the green vegetables on the position of the net plate, water on the green vegetables is blown off, and the green vegetables are conveyed to the conveying belt. According to the green vegetable drying and dehydrating device, green vegetables are conveyed through the conveying belt, the green vegetables are protected through the net plate and prevented from flying around on the conveying belt, the first motor drives the mounting plate to rotate, the poke rods on the mounting plate can poke the green vegetables on the conveying belt, the placing state of the green vegetables is changed, and then the green vegetables are dried and dehydrated under the blowing of the air blower on the rear portion.

The invention discloses a green vegetable quality safety traceability management system, and particularly relates to the field of agricultural Internet of Things, the system comprises a production information acquisition module, a harvesting information acquisition module, a detection and packaging management module and a quality and safety management module; the production information acquisition module is used for recording and managing key data in a production process from a green vegetable production source; the harvesting information acquisition module records and manages data of the green vegetables in the receiving process by using the RFID technology; the detection and packaging management module detects the quality of the green vegetables through a process and packages qualified products; and the quality and safety management module is used for formulating, implementing and monitoring production standards in real time. According to the invention, five links of green vegetable production, harvesting, detection and packaging can be rapidly identified and recorded, and an efficient and transparent solution is provided for green vegetable production.

The application discloses a kind of high brittle green vegetable pickles and its fermentation process, belong to biological fermentation technology, a kind of high brittle green vegetable pickles, including the following raw materials: main material containing big leaf green vegetable, auxiliary material, crispness-keeping agent, composite ferment, brine;The main material includes big leaf green vegetable, garlic sprout, celery, and the mass ratio of big leaf green vegetable, garlic sprout, celery is 20:1:1;Composite ferment includes the first ferment, second ferment;First ferment includes leaf surface treatment agent and main ferment, the leaf surface treatment agent includes the following weight fraction components: 100 parts of zein, 8-10 parts of tannic acid, 2-3 parts of Tg enzyme, 20-25 parts of sodium caseinate modified nano calcium phosphate filler;The main ferment is direct-vision type ferment, and the addition amount is 0.02-0.03% of the total mass of main material;Second ferment is loaded bromelain's sea algae oligosaccharide.The application solves the problem that the leaf surface of big leaf green vegetable is large, and the fermentation degree of stem and leaf is inconsistent in the fermentation process.

A composition containing green vegetables and a method for producing the same are provided. By sealing the composition containing green vegetables in a container in which internal air is replaced with nitrogen, the nutritional components and flavor of the green vegetables are less likely to be lost during storage.

This invention discloses a preparation process for green vegetable-tanned shoe upper leather based on a transfer film method, belonging to the field of environmentally friendly leather tanning technology. Using chromium-free vegetable-tanned raw leather as the substrate, this invention achieves the preparation of green, high-performance shoe upper leather through interface activation modification, combined with water-based plant extract transfer film coating and release paper hot-press transfer film technology. The process includes: preparation of chromium-free vegetable-tanned raw leather, interface activation treatment, preparation of water-based plant extract transfer film coating solution, semi-curing of release paper into a film, hot-pressing lamination, curing and peeling, and final finishing. This invention is entirely free of chromium, formaldehyde, and heavy metals. It uses water-based plant-based resin and natural tannin crosslinking, resulting in high bonding strength between the transfer film layer and the leather substrate, excellent folding and abrasion resistance, and breathability and comfort. It solves the problems of high VOC content, numerous surface defects, and easy coating peeling in traditional transfer film leather. The resulting shoe upper leather meets the OEKO-TEX standard for environmental performance and is suitable for high-end footwear industrial production.

The invention belongs to the technical field of microorganisms, and particularly relates to pediococcus pentosaceus and application thereof in promoting plant growth. The pediococcus pentosaceus ZNRZ-B053 disclosed by the invention is obtained by screening and separating from pickle water, is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is November 3, 2025, the preservation number is CGMCC NO.36457, and the pediococcus pentosaceus ZNRZ-B053 is classified and named as pediococcus pentosaceus. The strain can well grow in an environment with a temperature of 15-45 DEG C or a pH value of 4-8, has good phosphorus-dissolving and potassium-dissolving capabilities, can well attach, survive and breed on leaf surfaces and rhizosphere of plants, has good bacteriostatic activity on a plurality of fungal pathogenic bacteria and bacterial pathogenic bacteria, can be used for growth and development of plants such as rice, cabbage, green vegetables and cauliflower, and has a wide application prospect. Plant seed germination and root growth can be promoted, so that the plant yield is remarkably increased, and the plant quality is improved.