12 results about "Veraison" patented technology

The application provides application of an XTH gene in promotion of grape fruit hardness formation by brassinosteroids, finds that brassinosteroids (BR) can mediate synthesis of hemicellulose in grape fruits and thus significantly improve the hardness of the grape fruits by treating the grape fruits with the brassinosteroids at a veraison stage, finds two target genes VvXTH25 and VvXTH31 capable of regulating the hardness of the grape fruits through whole genome correlation analysis and transcriptome analysis, and determines the key genes and mechanism for regulating the hardness of the grape fruits, which regulates the hardness of the grape fruits by regulating the content of hemicellulose, has the action of providing the basis and means for regulating the texture of the grape fruits and improving the storage and transportation capacity, and provides a brand-new way for truly regulating the hardness of the grape fruits.

The invention discloses a three-year five-cropping continuous fruiting cultivation method for large cherries, which relates to the technical field of cherry cultivation, and comprises the following steps: forced cold dormancy management, thorough watering before a dormancy period, and cooling by stages through intelligent refrigeration equipment; management in a temperature rise period: spraying a 60-80-fold solution of 50% cyanamide before temperature rise, and carrying out temperature rise in stages; performing flower and fruit management, namely artificially dotting flowers for three times in the flowering period at intervals of 11-12 days and 7 days; fruit thinning and pinching are carried out after flowers fall, thorough watering and balanced fertilizer applying are carried out in the core hardening period, high potassium fertilizer is applied in the color changing period, the temperature is reduced by 2 DEG C before harvesting, and the temperature and humidity in the flower and fruit management stage are controlled to be 24-26 DEG C in the germination period and 70-80% in the humidity. The method has the advantages that by integrating intelligent temperature and humidity regulation and control, precise tree body management and a full-period fertilizer and water cooperation technology, the limitation that large cherries are ripe one year in a traditional facility is broken through, three-year five-cropping continuous fruiting is achieved, the yield per unit area is remarkably increased, and the economic benefit period is prolonged.

The invention relates to the technical field of biology, in particular to application of an SlCIF1 gene in regulation and control of tomato coloring. Research finds that after the SlCIF1 gene is knocked out, the time of tomato fruits from a green ripe stage to a complete color changing stage is shortened by about 2-3 days compared with that of a wild type, and it is indicated that the SlCIF1 is an ideal target spot for regulating and controlling the color changing time of tomatoes. By shortening the color changing time, the maturation process of tomatoes can be accelerated, the tomatoes can be harvested and marketed in advance, the planting stubble number and the unit area yield are increased, and meanwhile loss in the storage process is reduced. A new way is provided for cultivation of early-maturing tomato varieties, an important theoretical basis is also provided for analysis of a molecular mechanism of fruit coloring, and the method has important significance for promoting efficient and sustainable development of the tomato industry.

The invention provides a composition, a biostimulant and application of the biostimulant, and the composition comprises an acetoin aqueous solution, 2, 3-butanediol, tetramethylpyrazine and phenylalanine. According to the composition provided by the embodiment of the invention, efficient and stable targeted color change is realized through triple synergistic effects of signal transduction (acetoin and 2, 3-butanediol)-metabolic regulation (tetramethylpyrazine)-precursor supply (phenylalanine), and meanwhile, the color change effect of the composition is improved. The biostimulant containing the composition and the peptide amino acid liquid can be applied to a plurality of stages such as a post-transplanting stage, a pre-flowering stage, a fruit setting stage, a fruit swelling stage and a color changing stage, so that stable transition and synergistic promotion of crops from vegetative growth to reproductive growth are effectively realized, flower promotion, fruit retention, fruit swelling and color changing are comprehensively realized, furthermore, yield increase and advanced harvesting of the crops can be realized, and the economic benefit of the crops is increased. Meanwhile, the raw materials for improving the sweetness and the vitamin content of the fruits are easy to obtain, the preparation method is simple, industrialization is easy to achieve, and high use value is achieved.

The application discloses a kind of compositions containing 5-amino levulinic acid and application thereof.The composition includes 5-amino levulinic acid and tetrahydropyrimidine.It is proved by test that in fruit swelling period and color changing period, the above-mentioned composition is sprayed on leaf surface, through the synergistic mode of "supply enhancement-transportation strengthening-synthesis stabilization", jointly promote fruit sugar accumulation and fruit peel coloring.Upgrade fruit quality.The above-mentioned composition can be applied to grape, apple, cherry, strawberry, pear, peach, apricot, tomato and other fruit quality improvement.It is proved by test that compared with single component, the composition of the application is obviously more excellent in the improvement effect on color and flavor of grape fruit, and has more excellent improvement effect on leaf agronomic index, single fruit weight, single cluster weight and nutrient content.

The present invention relates to a process for preparing verjuice comprising the following successive steps: a) destemming and crushing of grapes harvested before ripening, having a percentage of veraison between 30 and 90%, b) pressing of said grapes to obtain a must, one of the steps (a) or (b) or both being carried out in the presence of at least one pectolytic enzyme E1, c) clarification of said must in the presence of at least one pectolytic enzyme E2, and d) bottling and pasteurizing the verjuice obtained.

The application discloses a method for improving tannin of wine grape by using bacillus megaterium, and belongs to the technical field of plant cultivation. The method comprises the following steps: (1) inoculating bacillus megaterium strains into a culture solution, carrying out fermentation culture, and obtaining a bacterial liquid; (2) mixing the bacterial liquid with a nutrient solution, and obtaining a bacterial agent; (3) respectively applying the bacterial agent to root irrigation in a germination period and an initial fruiting period of the wine grape, and performing foliar spraying in a color changing period; and the bacillus megaterium strains are composed of bacillus megaterium CGMCC 1.8788 and bacillus megaterium CGMCC 1.8569. The bacterial agent prepared by using the bacillus megaterium is applied in different periods of wine grape growth, can promote the accumulation of tannin in the wine grape, improves the quality of the wine grape, provides a reference for a new application of the bacillus megaterium, and provides an experience method for the cultivation of the wine grape.

This invention relates to the field of fruit tree cultivation and quality control technology, specifically to a method for improving the aroma quality of Muscat grapes. This method can effectively increase the content of aroma components in grapes and improve the aroma quality during grape growth and development and post-harvest storage. The method comprises the following steps: preparing solutions ZX1, ZX2, and ZX3 containing regulating substances; spraying grape bunches with ZX1 starting from the grape veraison or physiological softening stage, followed by bagging and shading for one week; then spraying the bunches with ZX2, followed by no bagging; treating again with ZX3 one week later, without bagging; harvesting the grapes at maturity for sale or storage; during storage, spraying the bunches with ZX3, and supplementing the bunches with a cold light source for 8 hours every other day.

The application discloses a method for promoting early entering of a red system of a pistacia chinensis into a red leaf period and application, and relates to the technical field of garden planting. The method is characterized in that the base of a branch of the pistacia chinensis is ring-stripped at a position of 10-15 cm close to a trunk, a width of the ring-stripping is about 2-5 mm, a cuticle is scraped off by using a blade, 300-500 mg / L indole acetic acid is coated, a wound is wrapped by using a high-pressure ball, a substrate is filled, and distilled water is poured to pour water throughly; and in a later period, water is poured throughly once every half month. The technical scheme is simple in operation, low in processing frequency, can significantly induce the pistacia chinensis to enter a color changing period early, and prolongs an optimal viewing period in autumn while improving a red leaf landscape quality.

This invention relates to the field of edible mushroom cultivation technology, specifically to a high-efficiency three-dimensional cultivation method for *Pleurotus ostreatus* based on multi-stage temperature and humidity control, comprising the following steps: S1, substrate pretreatment; S2, mycelial culture; S3, mycelial physiological activity detection; S4, dynamic regulation of environmental parameters; S5, enzyme induction treatment during the color change stage; S6, directional bud induction treatment; S7, gradient development regulation; S8, pre-harvest regulation. This invention, by establishing a three-dimensional cultivation system combining multi-stage dynamic temperature and humidity control with mycelial physiological state monitoring, achieves precise environmental adaptation at each stage of mycelial culture, color change induction, and fruiting body development. It effectively solves the technical problems of mismatched environmental parameters and growth requirements, and imbalanced interlayer microenvironments in traditional cultivation, significantly improving the cultivation efficiency and quality consistency of *Pleurotus ostreatus*.

This invention relates to the field of biotechnology, and more particularly to... SlCIF1 The application of genes in regulating tomato ripening. This invention's research found that... SlCIF1 After gene knockout, the time from green ripening to full color change in tomato fruit was shortened by about 2-3 days compared to the wild type, indicating that... SlCIF1 This is an ideal target for regulating the ripening time of tomatoes. Shortening the ripening time can accelerate the ripening process of tomatoes, allowing for earlier harvesting and market entry, increasing the number of planting cycles and yield per unit area, while reducing losses during storage. This not only provides a new approach for breeding early-maturing tomato varieties but also provides important theoretical basis for elucidating the molecular mechanism of fruit ripening, which is of great significance for promoting the efficient and sustainable development of the tomato industry.