CN104584893A - Method for removing residual sour of grapefruit - Google Patents
Method for removing residual sour of grapefruit Download PDFInfo
- Publication number
- CN104584893A CN104584893A CN201310530366.5A CN201310530366A CN104584893A CN 104584893 A CN104584893 A CN 104584893A CN 201310530366 A CN201310530366 A CN 201310530366A CN 104584893 A CN104584893 A CN 104584893A
- Authority
- CN
- China
- Prior art keywords
- grapefruit
- shaddock
- water
- kilogram
- residual sour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C21/00—Methods of fertilising, sowing or planting
- A01C21/005—Following a specific plan, e.g. pattern
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
Abstract
The invention provides a method for removing residual sour of grapefruit. According to the invention, residual sour of grapefruit, especially residual sour that may be produced after storage of the grapefruit for a period of time, can be eliminated by neutralizing soil and applying trace elements at the same time, and the pulp of the grapefruit is allowed to be fragrant, sweet and crisp; so the method can enhance the value of the grapefruit and increases economic benefits.
Description
Invention field
The invention belongs to application technology, particularly a kind of shaddock goes spent acid taste technology.
Background technology
Shaddock is one of fruit of the most famous brand in Guangxi, and the sweet succulence of shaddock meat, delicious and crisp is tasty and refreshing, is described as " fruit treasure ", is the good fruit of autumn and winter.Because it has one deck pachydermia, be convenient to long-distance carrying, shaddock meat can be preserved the long period and never degenerate, be described as " natural can " by people.Shaddock ped can make vegetables or preserved fruit processed, have reduce phlegm, cough-relieving effect.Therefore shaddock obtains rapidly liking of the masses, and market sales volume is increasing.Shaddock, as one of traditional outlet fruit in Guangxi, just finds a good sale in the ground such as Hong Kong, Nan Yang, Europe and America as far back as the thirties, very strong in competitiveness in the international market.
Shaddock increases production year after year in recent years, because it is higher containing pol, generally between 13-16 degree, sales volume is fine, but has part shaddock can remain certain tart flavour, particularly evident after particularly preserving a period of time, make pulp fragrant and sweet and crisp not mouth, have impact on the value of shaddock, reduce economic benefit.
Summary of the invention
The invention provides a kind of technology removing shaddock spent acid taste.
The present invention realizes by the following method:
Because the soil in Guangxi is generally in acid, pH value is 5.0 ~ 5.8, therefore needs sweetening of the soil Acidity of Aikalinity.Select carrying out in the beginning of autumn of around.
1. bearing fruit by each strain, to calculate formula as follows for 45-50 standard only: with quality good quicklime powder calcium oxide 0.8-1 kilogram, add 8-10 kg water, be positioned in water vat, then add after quicklime stirs, brewed 22-24 hour formation aqua calcis.
2. gained aqua calcis in 1 is added Boratex (the being commonly called as borax) crystal of 0.08-0.1 kilogram by every cylinder, after stirring, gained mixed liquor imposes on grapefruit root immediately by after the ratios with water dilution of 1:10.
By implementing the present invention, the shaddock won after the 10 days Frost's Descent, or take the rear shaddock preserving a period of time, spent acid taste has just been removed, pulp is fresh and sweet crisp mouth, simultaneously calcareous and micro-owing to adding, substantially improve the fruit quality of shaddock, promote the grade of shaddock, effectively pull the economic benefit of orchard worker.
Embodiment
First sweetening of the soil Acidity of Aikalinity.Select carrying out in the beginning of autumn of around.
1. bearing fruit by each strain, to calculate formula as follows for the standard of 50: with quality good quicklime powder calcium oxide 0.8-1 kilogram, add 8-10 kg water, be positioned in water vat, then add after quicklime stirs, brewed 22-24 hour formation aqua calcis.
2. gained aqua calcis in 1 is added the crystal of the Boratex (being commonly called as borax) of 0.08-0.1 kilogram by every cylinder, after stirring, gained mixed liquor imposes on grapefruit root immediately by after the ratios with water dilution of 1:10.
3. according to the Changes in weather of locality, carry out appropriate irrigation and weeding deinsectization process, ensure shaddock well-grown.
The spent acid taste of shaddock can be removed by above measure, effectively improve the economic benefit of shaddock.
Claims (1)
1. shaddock goes spent acid taste technology, its principal character is: bearing fruit by each strain, to calculate formula as follows for 45-50 standard only: with quality good quicklime powder calcium oxide 0.8-1 kilogram, add 8-10 kg water, be positioned in water vat, after adding quicklime stirring again, within brewed 22-24 hour, form aqua calcis, this solution is added Boratex (the being commonly called as borax) crystal of 0.08-0.1 kilogram by every cylinder, after stirring, gained mixed liquor imposes on teak root immediately by after the ratios with water dilution of 1:10 again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310530366.5A CN104584893A (en) | 2013-11-01 | 2013-11-01 | Method for removing residual sour of grapefruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310530366.5A CN104584893A (en) | 2013-11-01 | 2013-11-01 | Method for removing residual sour of grapefruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104584893A true CN104584893A (en) | 2015-05-06 |
Family
ID=53111237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310530366.5A Pending CN104584893A (en) | 2013-11-01 | 2013-11-01 | Method for removing residual sour of grapefruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104584893A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849493A (en) * | 2010-06-11 | 2010-10-06 | 李生发 | Culture method of red-peel red-pulp honey pomelos |
| CN103798093A (en) * | 2012-11-15 | 2014-05-21 | 冯武通 | Shatian pomelo residual sour removing technology |
-
2013
- 2013-11-01 CN CN201310530366.5A patent/CN104584893A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849493A (en) * | 2010-06-11 | 2010-10-06 | 李生发 | Culture method of red-peel red-pulp honey pomelos |
| CN103798093A (en) * | 2012-11-15 | 2014-05-21 | 冯武通 | Shatian pomelo residual sour removing technology |
Non-Patent Citations (5)
| Title |
|---|
| 区善汉等: "沙田柚低产果园综合治理技术研究", 《广西农业科学》 * |
| 卢途: "沙田袖老树的管理", 《福建热作科技》 * |
| 段志坤等: "柚树优质丰产栽培五大技术措施", 《现代园艺》 * |
| 覃俊祺等: "柚类果品无公害生产的优势与技术策略", 《安徽农学通报》 * |
| 陈柳光等: "培育高产优质特色沙田柚的主要栽培措施", 《现代园艺》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150506 |