119 results about "Ripening" patented technology

The invention relates to the technical field of agriculture, in particular to a mechanized efficient tartary buckwheat harvesting method which comprises the following steps: cutting plants at a position 10-15 cm away from the ground by adopting a cutter-rower, and keeping the ground clearance of the bottom ears of formed strip paving at 20-30 cm to form a natural ventilation channel; the green seeds are cut and dried in the sun and then laid in the field for 3-5 days without turning over, uniform drying is promoted through the fluffy structure of the plants, and the green seeds are subjected to after-ripening and synchronous dehydration in the laid strips; a threshing machine is adopted to operate the aired strip-shaped laying, a threshing device of the threshing machine drives a roller with an elastic element at the rotating speed of 400-600 rpm, seeds are separated through mutual rubbing of plants under the large gap of 15-25 mm, the breakage rate of the seeds is smaller than 2%, and the comprehensive loss rate is smaller than 5%. And scientific harvesting opportunity, energy saving in the airing process and low loss of threshing operation can be achieved, and the efficiency, quality and economic benefits of mechanical harvesting of tartary buckwheat are greatly improved.

The invention discloses a nutrition regulating agent for regulating the mature period of citrus fruits and application of the nutrition regulating agent. The nutrition regulating agent is prepared from potassium nitrate, monopotassium phosphate, magnesium sulfate, ferric sodium ethylenediaminetetraacetate, zinc sodium ethylenediaminetetraacetate, boric acid, ammonium molybdate, gibberellin, abscisic acid and diatomite which is supplemented to 100 parts. The invention further provides a preparation method of the nutrition regulating agent and application of the nutrition regulating agent in regulating the mature period of citrus fruits, and the application mode is that when the diameter of the citrus fruits is 40-50 mm, the preparation is diluted by 600-800 times to be sprayed on leaf surfaces, once every 7 days and twice continuously. Through the synergistic effect of mineral nutrient elements and low-concentration hormones, bidirectional precise regulation and control of the citrus mature period are achieved, fruits can be promoted to mature in advance or later for 7-15 days, the sugar-acid ratio and color of the fruits can be remarkably improved, meanwhile, the problems of tree vigor decline and quality decline caused by single hormone treatment are solved, and the method is suitable for large-scale popularization and application. The method has the characteristics of high efficiency, safety and simple operation.

The invention belongs to the technical field of food processing, and particularly relates to novel corn beans and a preparation method thereof.The preparation method comprises the steps of preparation of raw material corn kernels and preparation of the corn beans, and the preparation of the raw material corn kernels comprises the steps of ear harvesting, peeling and dicing, curing, fixation and dehydration; the preparation method of the corn beans comprises the steps of puffing, polishing, screening, winnowing, powder and sugar coating, drying, packaging and delivery. According to the method, the corn kernels which are not ripe are taken as raw materials, are harvested and then are immediately ripened, and are subjected to fixation to lock freshness, so that the delicate flavor and sweetness of the corn in the fresh eating period are partially reserved, the contents of nutrient substances such as protein and amino acid are higher than those of old-fashioned corn beans and corn flowers, and the appearance is good and the taste is crisp.

The invention belongs to the technical field of fruit preservation, and particularly relates to a juicy peach postharvest preservation method and e-commerce logistics application. The core improvement of the invention is as follows: the juicy peaches are immediately treated with 1-methylcyclopropene (1-MCP) powder after being picked. The embodiment verifies that compared with other dosage forms of the 1-MCP, the powder is the optimal dosage form for realizing fresh keeping of the picked juicy peaches; meanwhile, the key time window for the powder to play the optimal fresh-keeping effect is clearly defined as'immediate treatment after harvesting 'for the first time. The method comprises the following specific operation steps: after harvesting juicy peaches, immediately applying 1-MCP powder and sealing a treatment environment; in a closed environment, the 1-MCP powder can continuously play a role, the after-ripening softening process of the fruits can be remarkably delayed, ethylene generation of the fruits is effectively inhibited, and then the technical effect that the normal-temperature shelf life of the juicy peaches is stably prolonged by 2 days is achieved.

The invention discloses a fresh-keeping storage method of plum fruits, which is characterized in that a compact network structure of a shellac-pullulan-gellan gum basic composition effectively obstructs invasion of external microorganisms, and significantly slows down loss of water in the fruits, so that the plump appearance and hardness of the fruits are maintained, and the fruit quality is improved. The siRNA and the AVG wrapped by the lipidosome accurately interfere with the ripening and senescence process in the fruit from the molecular level, the siRNA specifically silences the gene expression of cell wall degradation key enzyme and delays the softening process of the fruit, and the AVG effectively blocks the biosynthesis pathway of ethylene and inhibits the start of an after-ripening signal, so that the ripening and senescence process of the fruit is delayed. The external formed physical film provides a stable microenvironment for internal bioactive molecules, protects the internal bioactive molecules from being degraded and prolongs the action time, and the internal molecular regulation delays the disintegration of cell structures, so that the external film can be attached more enduringly and exerts a barrier function, and the maintenance of the fruit quality is realized under a refrigeration condition.

This invention discloses a method for simultaneous flowering and fruiting of macadamia nuts. First, in September of the current year, pre-harvest fertilizer is applied to the 695 macadamia nut variety before fruit harvest. In October, when the fruit matures, 1 / 5 to 1 / 3 is harvested, with the remaining fruit left on the branches. Post-harvest pruning is carried out in October and November, leaving branches that did not bear fruit unpruned; harvested branches are lightly pruned. From November to March of the following year, the remaining fruit is harvested in batches, leaving no more than 1 / 4 of the fruit, with branch pruning performed simultaneously during harvest. Before flower bud differentiation in November, a flower-promoting fertilizer is sprayed to encourage flower bud differentiation. Around March of the following year, the 695 macadamia nut variety flowers, achieving simultaneous flowering and fruiting, with all remaining fruit harvested. This invention addresses the low natural fruit drop rate of the 695 macadamia nut variety by harvesting a portion of the fruit during the October ripening period, leaving the rest on the branches, and then harvesting in batches according to market conditions to stagger market entry. Simultaneously, the fruit is used to suppress the sprouting of autumn / winter and spring shoots, promote flower bud differentiation, and reduce the workload of post-harvest pruning.

The utility model belongs to the field of white spirit production, and particularly relates to a white spirit aging and ripening accelerating device which comprises a bottom plate, a white spirit ripening accelerating box and a stirring mechanism, a white spirit ripening box is arranged on the bottom plate, a stirring mechanism is arranged in the white spirit ripening box, and a motor for driving the stirring mechanism is fixedly mounted at the top of the white spirit ripening box; the stirring mechanism comprises a first transmission rod, a round plate, a second transmission rod, a sleeve, a round rod, a first spoiler, a fixing rod and a second spoiler, the first transmission rod is rotationally connected to the white spirit ripening box, one end of the first transmission rod is connected with the output end of the motor, and the other end of the first transmission rod is fixedly connected with the round plate; the circular plate is movably connected with a second transmission rod, and one end of the second transmission rod is fixedly connected with a sleeve. According to the utility model, through the cooperation of all the components, the effects of rotating stirring and swinging stirring of raw materials in the white spirit ripening box can be achieved.

The invention discloses a making method of multi-flavor bread potatoes. The making method comprises the following steps of a pretreatment step, wherein sweet potatoes are subjected to pretreatment of cleaning and peeling; a pre-cutting step: transversely cutting the pretreated sweet potatoes into a plurality of sections along the axial direction, and keeping 0.3-1.2 cm of the bottom without cutting off, so that the sweet potatoes are of a multi-section structure of which the bottoms are connected; a coating step: coating the surfaces of the sweet potatoes subjected to the pre-cutting step with a coating; a baking step: putting the sweet potatoes coated with the coating on a non-stick baking net, and sequentially carrying out the following three stages: a first stage: baking the sweet potatoes at 200-240 DEG C for 4-10 minutes to form a hard shell on the surface of the coating; in the second stage, the sweet potatoes are baked at 150-170 DEG C for 35-45 minutes, so that the interiors of the sweet potatoes are cured; a third stage: baking at 120-140 DEG C for 12-18 minutes to enable the hard shell to be crisp; by means of the mode, the problems that in the prior art, during baking, a coating is prone to adhesion and falling off, and during finished product cutting, the coating is broken, and potato bodies deform can be solved, operation is easy and convenient, the yield is high, and the method is suitable for mass production of the multi-flavor bread potatoes.

The invention, which relates to the technical field of food processing automation control, discloses an automatic control system for a frying process, comprising a to-be-fried material thermal load acquisition module, a preheating compensation module, a comprehensive deterioration index acquisition module, a new oil supplement rate control module and a correction coefficient acquisition module. By introducing a water content correction coefficient and a deterioration correction coefficient, the reference frying time is automatically subjected to double correction according to the deviation between the actual water content of the material and a standard value and the heat transfer efficiency reduction degree caused by oil deterioration; the frying process can automatically adapt to water content fluctuation of different batches of raw materials and real-time changes of oil product states, the defect that the fixed frying time cannot flexibly cope with raw material differences and environmental changes is overcome, it is ensured that each batch of products can obtain the optimal curing degree and crispness, and the difference between batches of product quality is remarkably reduced.

The application discloses a cream cheese and a preparation method and application thereof, and relates to the technical field of dairy products. The raw material of the cream cheese comprises light cream, the content of saturated fatty acids of the light cream is 69-72 wt%, the content of butyric acid in the light cream is 3-4 wt% based on total fatty acids, the content of myristic acid is 10-12 wt%, the content of palmitic acid is 32-35 wt%, the content of stearic acid is 8-11 wt%, and the ratio of palmitic acid to stearic acid is 3-4:1. The cream cheese is subjected to gradient temperature recovery ripening after filling, and the specific process is as follows: after filling, the cream cheese is cooled to 4-6 DEG C at a cooling rate of 1-2 DEG C / min, then is heated to 12-15 DEG C at a heating rate of 0.1-0.6 DEG C / min, is kept for 4-6 h, and is cooled to 4-6 DEG C again at a cooling rate of 0.6-2.2 DEG C / min. The cream cheese disclosed by the application has a more concentrated and layered flavor, and has a delicate and soft texture and good spreadability.

The application discloses a kind of Huangjing Gouqi enzyme powder and the method for preparing it, belong to food processing technical field.The application provides a kind of Huangjing as main raw material, with black Gouqi using streptococcus thermophilus and lactobacillus mixed bacterial agent fermentation high-activity enzyme instant solid beverage powder preparation method of nine steaming nine sunning ripening.The method of the application, after probiotic fermentation, the quality of Huangjing enzyme is natural, flavor is prominent, functional ingredient content is high, polysaccharide content reaches 457.31mg / g, polyphenol content reaches 193.85mg / g, free amino acid content reaches 12.83mg / g, saponin content reaches 51.42mg / g, anthocyanin content reaches 96.18mg / g, and the content of health functional ingredients is significantly improved.

The invention relates to the technical field of ripening containers, in particular to a convenient-to-adjust ripening container which comprises a ripening box, a temperature outlet and an ethylene outlet are formed in one end of the interior of the ripening box, and a position adjusting assembly used for adjusting the positions of multiple goods at a time is arranged in the ripening box. Through the synergistic effect of the position adjusting assembly, the support assembly and the adjusting assembly, goods in different batches and at different positions can be orderly alternated and rearranged in the ripening process, the problem that the temperature and ethylene in the ripening box are not uniform in distribution is effectively solved, the situation of local over-ripening or insufficient ripening is avoided, and the ripening efficiency is improved. Therefore, the ripening efficiency, the uniformity and the cargo quality stability are integrally improved.

The present application relates to the field of biotechnology, and more particularly to the application of tomato SlWRKY39 and SlWRKY40 in regulating tomato fruit ripening. The present application discloses a method for promoting tomato fruit ripening, which comprises simultaneously knocking out SlWRRY39 and SlWRKY40 genes to promote the ripening of tomato fruits. The present application also simultaneously provides a gene editing vector for realizing the promotion of tomato fruit ripening, which is pCAMBIA1300-pYAO:Cas9-(SlWRKY39+SlWRKY40). It is found through fruit phenotype observation and average ripening time statistics that the simultaneous knockout of SlWRKY39 and SlWRKY40 promotes the ripening of tomato fruits.

The invention provides a method for improving tobacco leaf quality in a tobacco leaf mature period, which comprises the following steps: (1) topping in a tobacco plant squaring period, smearing a regulation and control liquid on main veins of upper tobacco leaves 2-3 days after topping, and smearing a regulation and control liquid on one end, close to stalks, of main veins of lower tobacco leaves, the regulation and control liquid at least comprising ferulic acid with the concentration of 10-30 ppm; (2) after the regulation and control liquid is smeared, promoting liquid is sprayed to the whole tobacco plant 2-3 days later, and the promoting liquid is composed of soybean peptides, algal polysaccharides and lentinan. By regulating and controlling the content of chlorogenic acid in the mature period of the tobacco leaves, the irritation of the tobacco leaves to sense organs is reduced, and therefore the quality of the tobacco leaves is improved.

This invention discloses a compound enzyme made from Phyllanthus emblica, hawthorn, and noni fruit, and its production process, belonging to the field of fermented food processing technology. The compound enzyme is prepared from Phyllanthus emblica, hawthorn, noni fruit, monk fruit, a compound sugar source, and purified water. Its production process includes differentiated pretreatment of raw materials, mixing and blending, three-stage sequential directional fermentation, low-temperature gradient ripening, and post-processing and packaging. This technical solution achieves synergistic effects through scientific raw material compounding, solving the problem of single enzymes having limited efficacy; it improves product taste through directional fermentation and differentiated pretreatment, eliminating the need for artificial additives; it enhances nutrient utilization and bioavailability; the process is scientifically controllable, reducing the risk of contamination by miscellaneous bacteria, shortening the fermentation cycle, ensuring batch stability, and is suitable for large-scale industrial production, possessing both health and practical value.

The invention relates to a method and device for performing ripening control on fruits and vegetables based on an air-conditioned cold storage, and the method comprises the steps: obtaining an input ripening control instruction; different ripening modes correspond to different target parameters; generating a corresponding ripening control mode based on the ripening control instruction; and executing each ripening control stage based on the ripening control mode, and obtaining a real-time state vector of the fruits and vegetables in the corresponding ripening control stage, so as to determine whether to adjust an instruction in the regulation and control instruction set to adjust the environment parameter preset track based on a comparison result of the real-time state vector and the target state vector. Therefore, ripening control of fruits and vegetables is realized. By means of the control method and device, the problem that in the prior art, due to the fact that an air-conditioned cold storage adopts fixed gas parameters and control strategies, differentiated requirements of users cannot be met is solved.

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

The utility model discloses a spiral material -turning formula biological organic fertilizer ripening equipment belongs to biological organic fertilizer ripening technical field, including ripening jar, air -blower to biological organic fertilizer is used for the material -turning component of turning, the material -turning component sets up on ripening jar, the inner side wall fixed connection of ripening jar has upper annular pipe, the inner side wall fixed connection of ripening jar has lower annular pipe, the outer side wall solid of vertical pipe is equipped with the shower nozzle, the top of ripening jar is provided with filter component. Through air -blower operation, gas is transported to the inside of upper annular pipe through the notching, through the cooperation of lower annular pipe, vertical pipe and shower nozzle, make air evenly distribute in ripening jar, provide sufficient oxygen for microbial fermentation, guarantee fermentation process to carry out smoothly, take out waste gas at the same time, avoid the massive accumulation of carbon dioxide occupies the space in ripening jar, reduce oxygen concentration, inhibit the activity of aerobic microorganism.

The application relates to the field of postharvest preservation of fruits and vegetables, and particularly discloses a polypeptide and a derivative thereof with fruit and vegetable preservation functions and applications. The polypeptide comprises the following two kinds: DP1, the amino acid sequence of which is VTLLDLIKDVEM; and DP2, the amino acid sequence of which is SRKNVTAYGSLG. Research shows that the polypeptide can interact with a key receptor protein in a plant ethylene signal pathway, thereby inhibiting ethylene signal transmission and delaying the fruit and vegetable ripening and aging process. The polypeptide or the derivative thereof is applied to the surface of fruits and vegetables in a spraying or soaking mode, and can significantly reduce the fruit peel browning and rotting rate and prolong the shelf life of the fruits and vegetables under normal temperature or cold chain storage conditions. The polypeptide has the advantages of small molecular weight, good stability, high safety, convenient use and the like, and is suitable for postharvest preservation of various fruits and vegetables such as tomatoes, mangoes and the like.

The application discloses a kind of liquid quick culture Ganoderma meat and its application, first, pre-made enzymolysis oat flour and sodium alginate-chitosan microcapsule fungicide and other modified raw materials;Further, the liquid culture medium consisting of enzymolysis oat flour, deep sea fish peptone, modified soybean peptide, microcapsule fungicide, black medlar extract, sodium selenite etc.;Then carry out "dark proliferation-blue light induction" two-stage directional fermentation, and pulse type adds methyl jasmonate inducer in illumination stage;Finally, low-temperature ripening and microwave vacuum drying obtain product.The application overcomes the defects of long traditional culture period, low active ingredient content, shortens the growth cycle to 9 days or less, the obtained Ganoderma meat product Ganoderma meat polysaccharide content is not less than 25%, and β-glucan accounts for more than 50%, and realizes the directional enrichment of selenium.The product can be used for preparing functional food for regulating immunity or auxiliary anti-tumor pharmaceutical composition, realizes the efficient, standardization, functional production of Ganoderma meat.

The utility model discloses a continuous food ripening treatment bin relates to food ripening equipment technical field, the utility model discloses a support platform is equipped with the conveyer belt mechanism on the top, the support platform top fixed mounting ripening bin, the ripening bin inside installation has the elevating system, the utility model discloses a brush oil subassembly drives the chain rotation that installs on it, and then chain will power transmission to the ration mechanism on, make ration mechanism carry out rotation on the support frame, because ration mechanism is located in the oil storage mechanism inner chamber, and ration mechanism in the oil storage mechanism corresponding part component every rotation a week, can drive a certain amount of cooking oil in the oil storage mechanism to enter the brush oil subassembly one side that does not contact with the bread, in this process, as long as the ration mechanism every rotation angle and speed keep consistent, can guarantee that the oil amount that flows out from the oil storage mechanism is same every time, thereby realizes the ration control to the oil amount in the brush oil process.

The application relates to the field of food biotechnology, and discloses a low-salt bean paste production process based on segmented temperature control fermentation, which is made of fava bean koji, water, edible salt, sodium hexametaphosphate, lactococcus lactis nisin, edible alcohol, granulated coarse granular calcium carbonate and glucono-delta-lactone. The production process comprises the following steps: constructing a composite matrix, and first performing buffer-type medium-temperature enzymolysis; then adding a glucono-delta-lactone aqueous solution in a flow manner, utilizing the stoichiometric coupling reaction of the glucono-delta-lactone aqueous solution and the granulated coarse granular calcium carbonate to generate carbon dioxide in situ to construct a micropore structure and regulate the pH value of the system; and finally, connecting a Zygosaccharomyces rouxii to perform low-temperature aroma-producing after-ripening. Through the synergistic effect of the components, the application effectively solves technical problems in the low-salt fermentation process, such as low protein solubility, easy compaction of the matrix and breeding of miscellaneous bacteria, and improves the amino acid nitrogen content and protein hydrolysis rate of the finished product.

The invention discloses crisp corn kernels and a preparation method thereof. The density of the crisp corn kernels is 0.2-0.6 g / cm, and the water content is less than 4.5 g / 100g. The preparation method comprises the following steps: quickly freezing cooked corn kernels, frying in vacuum, and deoiling; the cooking time of the waxy corn kernels is 10-30 minutes, and the average particle size of the waxy corn kernels is The cooking time of the sweet corn kernels is 2-10 minutes; the water content of the corn kernels is greater than or equal to 55%; the vacuum frying temperature is 80-100 DEG C; the rotating speed during deoiling is greater than or equal to 180 r / min. According to the method, fresh corn kernels are used as raw materials, and the corn kernels with the crispy taste are prepared through synergistic combination of the working procedures of precooking, quick freezing, vacuum frying and the like. The crisp corn kernels basically keep the original shape of the corn kernels, the processing temperature is relatively low, the nutritional ingredients of the fresh corn are less damaged, and harmful substances such as acrylamide are not generated; and products with different tastes can be obtained by blending seasonings according to requirements.

The invention provides a preparation method of a zero-additive gastrodia elata beverage and a zero-additive gastrodia elata juice beverage, and belongs to the technical field of food processing. According to the method, fresh gastrodia elata without deterioration is taken as a raw material, and the gastrodia elata is prepared through slicing, vitamin C color protection, vacuum low-temperature curing, Maillard reaction regulation and control, superfine crushing and squeezing, multi-stage precision filtration, ultrahigh-pressure cold sterilization and sterile cold filling. The core innovation lies in that the flavor is directionally optimized through the Maillard reaction, the raw and astringent taste is covered, and additives are not needed; natural color protection, cold sterilization and other technologies are adopted in the whole process, exogenous added ingredients are completely eradicated, and meanwhile active substances such as gastrodin are highly reserved. The product gastrodia elata is prominent in original taste, sweet, mellow and smooth, microbial indicators meet the national standard, the technical bottleneck of the industry is broken through, and the requirements of consumers for natural medicinal and edible beverages are met.

The utility model discloses a kind of multi-chamber processing devices of soft and dense instant rice gruel, including pre-adjusting quality chamber, variable-diameter spiral cooking chamber and homogenizing chamber sequentially intercommunication;The pre-adjusting quality chamber is inclinedly arranged in horizontal cylinder structure, and the bottom of the pre-adjusting quality chamber is arranged with several ultrasonic transducers in array, and top is equipped with at least one air extraction pipe;The variable-diameter spiral cooking chamber has spiral main shaft and spiral blade, the pitch of the spiral blade decreases along material advancing direction, and the gap between the spiral blade and the inner wall of the variable-diameter spiral cooking chamber gradually narrows along material advancing direction.The utility model improves moisture penetration rate, so that rice can be fully water-absorbed, and rice kernel is soft and nuclear, through pitch gradient compression and taper gap, extrusion effect gradually strengthens, which is helpful for the full mixing and ripening of material, provides soft and dense taste for instant rice gruel, and homogenizing chamber further refines rice kernel particle, and rice gruel is more soft and dense and uniform.

This invention provides a set-type yogurt with a milk skin layer and its production method, relating to the field of dairy product technology. The invention involves mixing raw milk with white sugar and a stabilizer, cooling it, and then adding functional excipients to obtain base material 1. The raw milk is then centrifuged and defatted to prepare light cream, yielding base material 2. Base material 1 and base material 2 are mixed, inoculated with a complex microorganism, and subjected to static fermentation followed by low-temperature ripening. The stabilizer consists of acetylated distarch adipate, κ-carrageenan, and diacetyl tartaric acid mono- and diglycerides. The complex microorganisms consist of *Streptococcus thermophilus* subsp. *salicylate*, *Lactococcus lactis* subsp. *lactophores*, and *Bifidobacterium animalis* subsp. *lactophores*. The stabilizer enhances gel water retention and reduces whey separation, allowing the light cream to float and form a uniform and dense milk skin layer. The static fermentation and low-temperature ripening of the complex microorganisms optimize texture and flavor. The milk skin layer of this invention's set-type yogurt is intact and uniform in thickness, the yogurt curd is delicate, whey separation is minimal, and the taste is rich and mellow.

This invention provides a method for promoting early flowering of mangoes and its application, belonging to the field of mango cultivation technology. The invention includes the following steps: after the autumn shoots turn dark green, spray the autumn shoots with glucose solution 1, then subject them to the first ultraviolet (UV) light irradiation; after the first UV light irradiation, perform the first water control; one month after the first UV light irradiation, spray the autumn shoots with glucose solution 2, then subject them to a second UV light irradiation; after the second UV light irradiation, perform a second water control; 6-8 days after the second UV light irradiation, spray the leaves with a compound solution of potassium nitrate and ammonium nitrate; two weeks after spraying the compound solution of potassium nitrate and ammonium nitrate, spray a mixture of glucose solution 3, potassium nitrate solution, and amino acid trace element water-soluble fertilizer. This invention can promote early flowering of mangoes, enabling early fruit ripening and market availability, avoiding the peak market season for mangoes; it also avoids the high temperatures during flowering and the seasonal drought during fruit enlargement, ensuring high and stable yields in the orchard.

Disclosed is a support assembly for supporting a plurality of layers of essentially horizontally extending meshed support elements, arranged one above the other with a distance therebetween, the support elements being designed to hold units of nutrient substrate spaced from one another, wherein in each unit of nutrient substrate an essentially horizontally growing plant is rooted, in order to allow the essentially horizontally growing plants to grow, supported by the respective meshed support element concerned, wherein the mesh size is such that the fruit forming from the horizontally growing plants can grow downwards through the mesh to ripen under the respective support element, wherein the distance between two support elements arranged one above the other is chosen so as to allow both unhindered horizontal growth of the plants on the lower support element and the development and ripening of the fruit of the plants growing on the upper element, and wherein a plurality of the support elements can be moved horizontally relative to one another to provide space for harvesting the fruit.

Conventional techniques for inhibiting fruit ripening have either been impractical for ordinary households, or had limited effectiveness in controlling banana ripening. Furthermore, they were merely methods, lacking the practical benefits of temporary use of wrapping materials, making reuse difficult and requiring considerable effort. [Solution] This preservation device aims to delay banana ripening by covering the stem end to suppress the release and diffusion of ethylene gas. It features a flexible wrap member that can be unfolded into an umbrella shape, and a fixing means that allows the peripheral edge of the wrap member to be wrapped around the top of the banana for detachable attachment. This makes it possible to use in an ordinary household, while increasing the effectiveness of controlling banana ripening and allowing it to be used regardless of the number or size of bananas. Furthermore, it is reusable and reduces the effort required for use.