730 results about "Lychee fruit" patented technology

The invention discloses bacillus subtilis NB12, as well as a culture method and an application thereof. The strain with a preservation number of CGMCC No.5383 is preserved in China General Microbiological Culture Collection Center on October 24, 2011. Researches prove that: the strain has strong inhibition effects to rhizoctonia solani, colletotrichum musae, pyricularia grisea, fusarium graminearum, fusarium oxysporum f.sp.cubense, peronophythora litchi, ustilago scitaminea, fulvia fulva, xanthomonas oryzae and xanthomonas oryzae pv.oryzicola, is a broad-spectrum antagonistic strain, can be used for prevention and control of various plant diseases, has a particular good prevention and control effect to the rice sheath blight and damping off in seedling phase of cowpea, has the advantages of harmlessness to human and livestock, greenness and safety, good environment compatibility, difficult resistance generation and the like, can be used for commercial development, and has a wide application prospect.

The invention discloses burkholderia cepacia SD7 and a culturing method and application thereof. The bacterial strain is preserved in China General Microbiological Culture Collection Center on October 24th, 2001, and the preservation number is CGMCC No.5384. Through research, the bacterial strain has strong inhibiting effect on rhizoctonia solani, collectotrichum musae, pyricularia grisea, gibberella zeae, fusarium oxysporum f. sp. cubense, peronophythora litchi, ustiago scitamimea syd, fulvia fulva, xanthomonas oryzaepv.oryzae, xanthomonas oryzae pv. Oryzicola, and the like, is broad-spectrum antagonistic bacteria, can be used for preventing and treating a plurality of plant diseases, particularly has better preventing and treating effect for banana fruit anthracnose and rice sheath blight, has the advantages of harmlessness to person and animals, environmental protection and safety, good environmental compatibility, and difficulty in becoming resistant, is good for business development, and has broad application prospect.

The invention discloses a fruit retention agent as well as a preparation method and a use method of Feizixiao litchis. The fruit retention agent is prepared from amino acid, calcium acetate, borax, fulvic acid, p-chlorophenoxyacetic acid, gibberellin, forchlorfenuron and brassinolide. The fruit retention agent for the Feizixiao litchis is applied to the fruit retention of the Feizixiao litchis ten days after blossom falls in the mode of cluster spraying. The relative fertile fruit percentage of the fruit retention agent is 8.37 percent, which is improved by 37.70 percent compared with that of a contrast, and the weight of single fruit is not influenced. The fruit retention agent has low cost, simple preparation and simple and convenient operation and is easy of large-scale popularization. The fruit retention agent for the Feizixiao litchis is also suitable for the fruit retention of other varieties of litchis.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention relates to the technical field of litchi preservation, and particularly discloses a room-temperature litchi storage preservative, and a preparation method and an application of the preservative. The preservative mainly comprises carboxymethyl-chitosan, nisin, natamycin, tea polyphenol, epsilon-polylysine, citric acid and phytic acid; litchi fruit is soaked in a preservation solution, and then aired, so that the litchi fruit can be stored at a room temperature; the quality and low level browning of the litchi fruit can be kept for a long time at the room temperature. Litchi treated by the preservative has the characteristics that the preservative is good in preservation effect, safe, environment-friendly, simple to operate and convenient to use; the preservative is extensive in source, low in cost, edible, and easy to degrade; no pesticide residue risk exists; short-term preservation during room-temperature storage and room-temperature logistics can be achieved; the preservative is a novel preservation material with a great development potential.

The invention provides a fruit preservative for lychee, apple, pear and so on. The preservative is produced by raw materials comprising 30-70% of oxysalt which can be decomposed into sulphur dioxide and 30-70% of additive by weight. The fruit processed according to the invention has long fresh-keeping period and rich flavor, and is suitable for fruit food or drink as materials. The fruit, which is processed for a certain soak period according to the invention, can keep fresh for 5-6 days in ventilating conditions at normal temperature. Because the oxysalt which can be decomposed into sulphur dioxide is added to adjust osmotic pressure of pulp and play mildew-resistant and corrosion-resistant function, the shelf life of fresh fruit is greatly prolonged; and there's no harmful substance on the fruit peel.

The present invention discloses natural plant freshness preserving agent for lichee and longan. Various effective components are extracted from several kinds of plant to constitute with the peel and pulp of lichee and longan the so-called structure-function relationship, so as to reach the effects of strengthening the activity of fruit cell, fixig the color, sterilizing, antisepticising and preventing cell void chocking for preservation. The natural plant freshness preserving agent is green, and has no environmental pollution, low cost and high preserving effect.

The invention discloses streptomyces katrae NB 20, as well as a culture method and an application thereof. The strain with a preservation number of CGMCC No.5382 is preserved in China General Microbiological Culture Collection Center on October 24, 2011. Researches prove that: the strain has strong inhibition effects to colletotrichum musae, pyricularia grisea, fusarium graminearum, fusarium oxysporum f.sp.cubense, peronophythora litchi, ustilago scitaminea, fulvia fulva, xanthomonas oryzae and xanthomonas oryzae pv.oryzicola, is a broad-spectrum antagonistic strain, can be used for prevention and control of various plant diseases, has a particular good prevention and control effect to the colletotrichum musae, has the advantages of harmlessness to human and livestock, greenness and safety, good environment compatibility, difficult resistance generation and the like, and has a wide application prospect.

The invention discloses a wine-making preparation method adopting litchi fermentation. The method comprises the following steps: adopting pollution-free excellent quality litchi pulp to make fruit juice concentrate by means of a low-temperature ice-crystal method or a membrane concentration method, and blending the fruit juice concentrate with high dry wine; adding highly concentrated fruit juice frozen by the low-temperature ice-crystal method or the membrane concentration method into the mixture to keep the typical aroma of litchi fruit wine; adopting yeast strain, lactic acid strain and acetic acid strain to carry out multi-strain coordinated fermentation and adjusting the fermentation conditions; accelerating fermentation and conversion by fruit sugar and glucose cooled after high-temperature acid conversion of sucrose to improve the quality of fermented wine liquid; making use of ultra low temperature cryoprecipitation and triple filtration sterilization to solve the problem of deposition of products during storage and transportation; and adopting non-thermal sterilization filtration and concentration membrane technology to avoid the influence on fruit wine quality caused by thermal sterilization. The wine-making preparation method can obtain a natural litchi fermented wine product with palateful quality.

A dry or semi-dry litchi wine as a green beverage with health-care function is prepared from fresh litchi fruit through squeezing to obtain juice, clarifying, regulating copmonents, fermenting, mingling, filtering, storing, freezing and sterilizing.

The invention discloses blood-glucose-reducing fat-reducing buckwheat flour, which is made of the following materials in parts by weight: 140-180 parts of wheat flour, 30-40 parts of buckwheat kernels, 20-30 parts of corn kernels, 10-15 parts of bitter gourd, 3-4 parts of lycium ruthenicum, 4-6 parts of roots of kudzu vine, 2-3 parts of persimmon leaves, 1-2 parts of cushaw stems, 1-2 parts of abrus cantoniensis hance, 2-3 parts of pseudostellaria, 1-2 parts of magnolia officinalis, 1-2 parts of litchi shells, 3-5 parts of lentinus edodes powder, 6-8 parts of purple potato starch, 15-20 parts of rice vinegar and 3-5 parts of nutrition additives. According to the blood-glucose-reducing fat-reducing buckwheat flour, the buckwheat kernel and the corn kernels are added into the wheat flour to improve the structure and taste of the wheat flour; the bitter gourd and a plurality of Chinese medicinal raw materials are added, so that the blood-glucose-reducing fat-reducing buckwheat flour has the effects on decreasing blood glucose, reducing blood press, reducing blood fat, strengthening spleen and reinforcing stomach, relaxing the bowels and the like; the nutrition additives are added to improve the nutrition and health care value of the blood-glucose-reducing fat-reducing buckwheat flour, so that the health care function is more obvious.

The invention provides a cultivation method for beak-shaped litchis. The cultivation method for the beak-shaped litchis comprises the step of harvesting, wherein clusters and 2-3 leaves at the lower section of each cluster are picked; the step of autumn growth promotion, wherein additional nitrogen phosphorus and potassium fertilizer is applied; the step of root irrigation through polyethylene glycol with concentration of 20%; the step of control over winter growth and ringing, wherein ethyl alcohol with concentration of 95% is sprayed to the ringing position, and whitewash with concentration of 2-4% is sprayed to the leaves; the step of flower bud promotion, wherein mixed cytokinin is sprayed one to two times during the germination period; the step of flower thinning and bud thinning, wherein the mixed solution of ethephon and paclobutrazol is sprayed for bud thinning during the squaring period, and the mixed solution of calcium phosphate, glycine and saccharose fatty acid is sprayed for flowing mining during the flower period; the step of stabilizing of fruits, wherein the mixed solution of monopotassium phosphate, 6-benzylaminopurine, naphthylacetic acid, ethylene glycol, cane sugars, borax and ethyl alcohol with concentration of 95% is sprayed during the growth period of the fruits. The cultivation method for the beak-shaped litchis is designed according to the characteristics of the beak-shaped litchis, is simple in step and convenient to operate, saves manpower and material resources, and effectively improves the seedless rate of the fruits, the quality of the fruits of the beak-shaped litchis, and the yield.

The invention provides a preparation method of a sulfur positive material of a lithium sulfur battery. The preparation method comprises the following steps: (a) washing lychee exocarp, drying the lychee exocarp, pulverizing the lychee exocarp into blocks, annealing the lychee exocarp blocks for 2+ / -0.5 hours at the temperature of 500+ / -50 DEG C under the protection of inert gases to obtain pyrolytic lychee exocarp; (b) activating the pyrolytic lychee exocarp obtained in the step (a) by utilizing KOH, and completely carbonizing the pyrolytic lychee exocarp to obtain biomass active carbon with a large specific surface area; (e) washing the carbonized powder after being cooled in step (d) by utilizing HCl solution and water until the pH value reaches 7; (f) placing the powder obtained in the step (e) into a blowing drying oven to be dried at the temperature of 80+ / -10 DEG C to obtain biomass active carbon powder; and (g) mixing the biomass active carbon powder obtained in the step (f) with sulfur powder according to a mass ratio of 0.3 to 1, and grinding the mixture to obtain black mixed powder. The prepared sulfur positive composite material for the lithium sulfur battery is high in specific capacity and long in cycle life, and 51 percent of initial capacity still can be maintained after the lithium sulfur battery is circulated for 800 times.

The invention relates to the technical field of fruit preservation, and specifically provides a preservation technology for litchi, longan or rambutan in sapindaceae. The litchi, longan and rambutan are hardest preserved fruits, the fast browning of the peel is the most important problem influencing the preservation and sale; the water loss of the peel is the key factor causing the browning of the litchi, longan and rambutan; since the peel of the fruit in sapindaceae is loosen in structure and the water loss of the peel cannot be supplemented from the pulp, the water is fast lost and the peel is fast brown. The method provided by the invention comprises the following steps of: performing selecting and preservative and fresh-keeping on the mature fresh litchi, longan or rambutan with carpopodium or spur by routine, adopting a water-absorbing material or directly providing a water source at the carpopodium or spur so that the fruit is capable of actively absorbing water to maintain the high water content of the peel and the inherent color of the fruit, the peel browning is delayed, and the fruit rotting rate is reduced.

The invention discloses a lychee liqueur and a brewing method thereof. The brewing method comprises the steps of: squeezing lychee to obtain juice, adjusting the sourness of the juice, and carrying out low-temperature fermentation on the juice to obtain lychee fermented wine; carrying out component adjustment, low-temperature fermentation, distillation by stages, storage in a wine tank and aging storage in an oak tank on the lychee residues to obtain 68-72vol% lychee brandy; mixing the lychee fermented wine and the lychee brandy in a certain proportion, blending, freezing, testing and packaging to obtain a lychee liqueur finished product. The lychee liqueur obtained in the invention is golden in color, clear and transparent, and has pure and dense lychee flavor, wine flavor and oak flavorand soft, natural and mellow tastes.

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

Belonging to the technical field of edible fungus culture materials, the invention relates to an edible fungus culture material containing litchi seed and litchi pericarp and a preparation method thereof. The edible fungus culture material comprises the following components by weight: 30-40 parts of litchi seeds, 5-10 parts of litchi pericarp, 20-30 parts of wheat bran, 10-15 parts of soybean meal, 1-10 parts of lime, and 5-10 parts of cottonseed shell. The preparation method comprises the steps of drying in the sun, raw material crushing, fermentation, sterilizing and the like. The culture material is prepared by specific collocation with other different raw materials according to the litchi seed and litchi pericarp components, and has the advantages of low cost, high edible safety, good air permeability, strong water retention and the like.

The invention discloses fertilizer special for longan and litchi and a production method of the fertilizer. The fertilizer is prepared from inorganic fertilizer, organic matter, secondary elements, microelements, flowering accelerant and pest repellents. The fertilizer is prepared from, by weight, larger than or equal to 30% of total nutrients (N+P<2>O<5>+K<2>O), larger than or equal to 8% of the organic matter, 0.1%-0.5% of the secondary elements, 0.04%-0.1% of the microelements, 0.04%-0.1% of plant growth regulator and 0.5%-3% of the pest repellents, wherein the GB18877-2009 organic-inorganic compound fertilizer national standard can be referred to for the representation notation. After the special fertilizer is applied, the root systems of the litchi and the longan are deep and developed, blooming is early, the fruit setting capacity is high, and meanwhile the pest repellents are contained, so that damage, caused by smelly fart insects and soil insects, to the roots is effectively prevented and controlled, the yield is raised, and the quality is improved.

The invention provides a Litchi preservative and a preparation method thereof. The preservative comprises components in percentage by weight as follows: 4%-8% of honeysuckle extract, 2%-3% of liquorice extract, 1%-3% of litchi rind extract, 0.8%-1.2% of calcium chloride, 1.5%-2% of glycerin, 0.2%-0.6% of chitosan, 0.015%-0.02% of gibberellin, 0.8%-1.2% of sodium dehydroacetate and the balance of water. The Litchi preservative and the preparation method have the benefits as follows: 1, main ingredients are Chinese herb extracts and are safer for freshness keeping of litchis; 2, active ingredients of honeysuckle can be greatly preserved in the extract prepared through ultrahigh pressure extraction and secondary separation of the honeysuckle, and the freshness keeping efficiency is improved; 3, the liquorice extract is prepared with a supercritical extraction method, and active ingredients in liquorice are effectively extracted; 4, litchi rind is extracted with a flash extraction method, the extraction time is short, and the extract has better bacteriostasis action; and 5, the freshness keeping effect is good, and the freshness keeping time is long.

The invention discloses a fruit and vegetable preservative containing vine tea extract. The fruit and vegetable preservative is prepared from the following raw materials in parts by weight: 1-10 parts of vine tea extract, 1-5 parts of a solvent, 0.1-0.5 part of an auxiliary agent and 20-80 parts of water. The fruit and vegetable preservative disclosed by the invention can be used for preserving fruits, has the inhibition effect on a plurality of types of fruit bacteria, and especially has the remarkable effect on the preservation of litchis, longan and bananas. The fruit and vegetable preservative containing the vine tea extract provided by the invention has the advantages of high efficiency, low toxicity, and environmental friendliness and the bacteria do not easily have the resistance; and the fruit and vegetable preservative can be used as an ideal fruit preservative and can be used for prolonging the shelf life of the fruits and preventing diseases after the fruits are picked.

The invention discloses a litchi picking flexible combing-shearing mechanism and a rolling combing-shearing device. The flexible combing-shearing mechanism comprises a tooth-shaped plate, branch separating components, a sorting component and cutting components, wherein the branching components comprise a plurality of tapered rubber blocks, all the tapered rubber blocks are arranged at the tail ends of all teeth on the tooth-shaped plate respectively, a sorting component is arranged in the middle of a tooth gap between any two adjacent teeth on the tooth-shaped plate, and a cutting component is arranged at a tooth root position of any two adjacent teeth on the tooth-shaped plate. The rolling combing-shearing device is provided with the litchi picking flexible combing-shearing mechanism. According to the litchi picking flexible combing-shearing mechanism and the rolling combing-shearing device, braches with fruits and branches without fruits of litchis can be separated, and effective shear can only be carried out on the branches with the fruits.

The invention relates to the field of fruit wine brewing, particularly to a brewing method of litchi ice wine through freezing concentration and then low-temperature fermentation of litchis as raw materials. The method comprises the following steps of: processing the litchis as the raw materials, shelling and de-nucleating, pressing and extracting juice, clarifying, carrying out freezing concentration, carrying out temperature-controlled fermentation, ageing in an oak barrel, carrying out cold storage, clarifying for the second time, and filtering to finally obtain the litchi ice wine. The method has low cost and simple process. The alcohol (V / V) of the litchi ice wine is 10-15 percent; the total sugar (calculated by glucose) is 2.0-3.5g / L; the total acid (calculated by tartaric acid) is 6.0-7.5g / L; the volatile acid (calculated by acetic acid) is 0.45-0.75g / L; the litchi ice wine is golden in color and luster and is elegant and pleasant; the fragrance is mellow litchi fruit fragrance, and the fruit fragrance is coordinated with the wine fragrance; and the litchi ice wine has elegant and exquisite taste and a coordinated wine body.

The invention discloses an antibrowning agent for litchi and a method for storing and preserving litchi. The antibrowning agent for litchi comprises the following components by weight percent: 0.05-2% of cysteine hydrochloride, 0.5-5% of citric acid, 0.05-0.5% of EDTA (ethylenediaminetetraacetic acid) disodium salt and the balance of water, wherein the total weight of the components is 100%. The method for storing and preserving litchi comprises the following steps: harvesting 80-90% matured litchi without mechanical damage and plant diseases and insect pests at sunny days; performing sterilization treatment and antibrowning treatment on the litchi; and precooling, packaging and storing the litchi, wherein the antibrowning treatment is performed in the manner of soaking the litchi in the antibrowning agent for 1-3 minutes. According to the method provided by the invention, the litchi harvested at proper time is subjected to the sterilization treatment and the antibrowning treatment, is precooled, is packaged with a polyethylene film bag and then is stored at the temperature of 2-4 DEG C, thereby effectively inhibiting fruit rottenness and peel browning, maintaining the fruit quality, achieving the intact fruit ratio above 95% after storing the fruit for 30-40 days, excellently controlling browning and substantially being free from change in fruit quality.

The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.

The invention discloses a detoxifying, beautifying, health-maintenance and health-care tea, which is prepared from the following raw materials in parts by weight: 2-3 parts of globeflower, 2-4 parts of rhodiola rosea, 3-5 parts of fresh mint, 1-2 parts of centella asiatica, 7-8 parts of red bean paste, 7-10 parts of red amaranthus deflexus, 4-6 parts of royal jelly powder, 8-10 parts of kelp, 7-9 parts of konjak, 5-7 parts of dried sea shrimp, 6-8 parts of pinenut, 6-8 parts of aloe ointment, 12-13 parts of lichee, 9-11 parts of cucumber, 5-7 parts of pearl powder, 6-8 parts of Yogurt, 8-10 parts of apple vinegar, 8-10 parts of galanga juice, 2-4 parts of sweet potato leaves, 14-16 parts of nutritious additive liquid and appropriate amount of water. The health-care tea disclosed in the invention contains the Chinese herbal medicine materials such as the rhodiola rosea, the fresh mint, so that the effects of tonifying qi, clearing lung, benefiting intelligence, nourishing heat and beautifying face are achieved; in addition, vegetable and fruit materials such as the apple vinegar, the red bean paste, the pearl powder, red amaranthus deflexus which are rich in amino acids and various mineral substances required by a human body are included, so that the effects of reducing blood fat, expelling toxin, beautifying face and protecting health are also achieved. The immunity of the human body can be improved when the health-care tea is drunk for a long period.

The invention belongs to the technical field of the deep processing of fruits and provides a preparation method of semi-dry litchis or longans capable of keeping the flavor, the color and the luster of fresh fruits. The preparation method sequentially comprises the following steps of: selecting raw materials, removing stalks and sorting the raw materials, cleaning the raw materials, protecting the color of the whole fruit or pitted fruit, drying the materials at a low temperature for the first period, tempering and conditioning the materials, drying the materials at a low temperature for the second period, arranging and classifying the materials, and sterilizing the materials at high static pressure. In the invention, as closed type forced circulation drying technology at the low temperature and sterilization treatment at the high static pressure are adopted, semi-dry litchi or longan products with longer shelf lives can be produced; in the products, the color, the smell and the taste of the original fresh fruit are essentially kept, and a lot of damage on nutrient is prevented; and therefore, the products have excellent product quality and conform to relevant national food hygienic standards.

The invention discloses a method for extracting quebrachitol from sapindaceae plant lychee or longan. The method comprises the following steps of: performing reflux extraction by using 60 to 90 percent hot ethanol; extracting and purifying with ethyl acetate; de-coloring with active carbon; and crystallizing. Main raw materials are peels, kernels or leaves of lychee or longan. Compared with the prior art, the method has the advantages of low in raw material cost, readily available raw materials, simple and reliable process, high product yield and purity, low production cost and the like, and is particularly suitable for mass industrial production.

The invention relates to a method for regulating flowers and spikes of Feizixiao litchis, belonging to the field of application of litchi production technology. The best method for gaining high and stable yields is to reduce the number of flowers and delay the time of flowering as the Feizixiao litchi variety is easy to flower, the number of flowers is great, the flowering needs to consume a great deal of nutrition and influence the rate of bearing fruit, and the fruit bearing is influenced by weather; the method comprises the steps: when spikes of Feizixiao litchis grows by differentiation to be 10-15 cm long in January and February, a growth retardant uniconazol with concentricity of 50-100ppm is used for postponing the growth of the spikes and restraining the premature growth of the spikes of Feizixiao litchis; after the method is adopted to treat the spikes, the premature growth of the spikes can be restrained to lead the spikes to become short and strong and greatly reduce the number of flowers, thus omitting heavy and nervous work for flower thinning for the Feizixiao litchis; and the flowering time of the Feizixiao litchis is postponed at about spring equinox, thus achieving the purpose of one-time flowering and bearing fruit, greatly improving rate of bearing fruit, and being compact in spikes, uniform in size of fruits and consistent in mature period.

A lefa fertilizer dedicated for longan tree contains naphthaleneacetic acid, imidazolone, potassium dihydrogen phosphate, urea and trace elements (Zn, Cu, Mo, B, etc), and is prepared through proportionally mixing the pulverized naphthaleneacetic acid, imidazolone and potassium salt with water and filtering, proportionally mixing the pulverized molybdate, Cu salt, phosphate, urea, Zn salt, borax and complexing agent with water and filtering, proportionally mixing both filtrates, and adding water.

The invention provides a method for culturing litchi seedling by grafting, belonging to the technical field of agricultural planting. The seedling culturing method comprises the steps of planting a tree stock, collecting and treating cion, grafting, and managing after grafting. The tree stock is treated by the following steps: treating by adopting laser radiation, and sowing after being soaked with auxin, thus obtaining tree stock with high survival rate; the cion is treated by the following steps: spraying auxin and a protecting agent to a parent tree and performing grafting operation on the cion which is soaked with a nutrient solution; the grafted cion is sealed with wet soil. By adopting the seedling culturing method, high grafting survival rate can be achieved, and the cultured litchi seedlings have the characteristic of high yield.