CN106856949B - A kind of method for improving peony pattern quality - Google Patents
A kind of method for improving peony pattern quality Download PDFInfo
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- CN106856949B CN106856949B CN201710159127.1A CN201710159127A CN106856949B CN 106856949 B CN106856949 B CN 106856949B CN 201710159127 A CN201710159127 A CN 201710159127A CN 106856949 B CN106856949 B CN 106856949B
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- peony
- vegetable juice
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- bud
- quality
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- 241000736199 Paeonia Species 0.000 title claims abstract description 95
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 51
- 239000000243 solution Substances 0.000 claims abstract description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 240000008067 Cucumis sativus Species 0.000 claims description 10
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 10
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 10
- 244000113428 Sonchus oleraceus Species 0.000 claims description 10
- 235000006745 Sonchus oleraceus Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 8
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000004202 carbamide Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- YGGXZTQSGNFKPJ-UHFFFAOYSA-N methyl 2-naphthalen-1-ylacetate Chemical compound C1=CC=C2C(CC(=O)OC)=CC=CC2=C1 YGGXZTQSGNFKPJ-UHFFFAOYSA-N 0.000 claims description 5
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 5
- 235000011152 sodium sulphate Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 abstract 4
- 230000005200 bud stage Effects 0.000 abstract 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 description 12
- 150000004636 anthocyanins Chemical class 0.000 description 11
- 229930002877 anthocyanin Natural products 0.000 description 9
- 235000010208 anthocyanin Nutrition 0.000 description 9
- 239000004410 anthocyanin Substances 0.000 description 9
- 241000208293 Capsicum Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 5
- 229950003776 protoporphyrin Drugs 0.000 description 4
- KSFOVUSSGSKXFI-GAQDCDSVSA-N CC1=C/2NC(\C=C3/N=C(/C=C4\N\C(=C/C5=N/C(=C\2)/C(C=C)=C5C)C(C=C)=C4C)C(C)=C3CCC(O)=O)=C1CCC(O)=O Chemical compound CC1=C/2NC(\C=C3/N=C(/C=C4\N\C(=C/C5=N/C(=C\2)/C(C=C)=C5C)C(C=C)=C4C)C(C)=C3CCC(O)=O)=C1CCC(O)=O KSFOVUSSGSKXFI-GAQDCDSVSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 230000000243 photosynthetic effect Effects 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- ZGXJTSGNIOSYLO-UHFFFAOYSA-N 88755TAZ87 Chemical compound NCC(=O)CCC(O)=O ZGXJTSGNIOSYLO-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229930002868 chlorophyll a Natural products 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000001707 (E,7R,11R)-3,7,11,15-tetramethylhexadec-2-en-1-ol Substances 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- BLUHKGOSFDHHGX-UHFFFAOYSA-N Phytol Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)C=CO BLUHKGOSFDHHGX-UHFFFAOYSA-N 0.000 description 1
- QSHWIQZFGQKFMA-UHFFFAOYSA-N Porphobilinogen Natural products NCC=1NC=C(CCC(O)=O)C=1CC(O)=O QSHWIQZFGQKFMA-UHFFFAOYSA-N 0.000 description 1
- HNZBNQYXWOLKBA-UHFFFAOYSA-N Tetrahydrofarnesol Natural products CC(C)CCCC(C)CCCC(C)=CCO HNZBNQYXWOLKBA-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- BOTWFXYSPFMFNR-OALUTQOASA-N all-rac-phytol Natural products CC(C)CCC[C@H](C)CCC[C@H](C)CCCC(C)=CCO BOTWFXYSPFMFNR-OALUTQOASA-N 0.000 description 1
- 150000007980 azole derivatives Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000007540 photo-reduction reaction Methods 0.000 description 1
- RKCAIXNGYQCCAL-UHFFFAOYSA-N porphin Chemical compound N1C(C=C2N=C(C=C3NC(=C4)C=C3)C=C2)=CC=C1C=C1C=CC4=N1 RKCAIXNGYQCCAL-UHFFFAOYSA-N 0.000 description 1
- YPHQRHBJEUDWJW-UHFFFAOYSA-N porphobilinogen Chemical compound NCC1=NC=C(CCC(O)=O)[C]1CC(O)=O YPHQRHBJEUDWJW-UHFFFAOYSA-N 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 125000002943 quinolinyl group Chemical group N1=C(C=CC2=CC=CC=C12)* 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- VNOYUJKHFWYWIR-ITIYDSSPSA-N succinyl-CoA Chemical compound O[C@@H]1[C@H](OP(O)(O)=O)[C@@H](COP(O)(=O)OP(O)(=O)OCC(C)(C)[C@@H](O)C(=O)NCCC(=O)NCCSC(=O)CCC(O)=O)O[C@H]1N1C2=NC=NC(N)=C2N=C1 VNOYUJKHFWYWIR-ITIYDSSPSA-N 0.000 description 1
Classifications
-
- 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
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05C—NITROGENOUS FERTILISERS
- C05C9/00—Fertilisers containing urea or urea compounds
Abstract
A kind of method for improving peony pattern quality of disclosure of the invention, including：A bud stages spray vegetable juice and sodium acid carbonate mixed solution；The b windbell phases spray bay acid solution；The c bud maturity periods spray vegetable juice and convert metabisulfite solution；D carries out appropriate shading treatment using the method routinely shaded to peony；E florescence sprays vegetable juice and is watered solution.The drawbacks of method that the inventive method can significantly solve routinely to shade extends peony forescence, improve the pattern quality of peony.
Description
Technical field
The present invention relates to field of flower technology, more particularly to a kind of method for improving peony pattern quality.
Background technology
Peony is traditional famous flower of China, and the famous flowers in the world, its pattern is gorgeous, elegant and poised, is described as
" king in spending ", tree peony have had a cultivation history of more than 1600 years in China, and the dynasties of Tang Mingqing tri- are pushed away as national flower, peony from
The right florescence is shorter, only 5-7 days Dan Duohua life-spans, the method that prior art is routinely shaded can effective kind of blooming period prolonging, but
Found in the practice of kind of blooming period prolonging, peony quality greatly reduces, and it is distinct issues that pattern, which shoals, and peony pattern master
To be influenceed by Anthocyanin content, how to stablize and improve the content of peony anthocyanin is that the technology for needing to solve is asked
Topic.
The content of the invention
It is an object of the invention to provide a kind of method for improving peony pattern quality.
The present invention is achieved through the following technical solutions：
A kind of method for improving peony pattern quality, including：
There is bud on peony plant in a, and bud grows scale bag, and phyllotaxy basically forms on stem, and bud diameter reaches
At 0.8-1 centimetres：Vegetable juice and sodium bicarbonate solution are pressed 1：40 mass ratios are mixed, and are incubated at 28 DEG C
20min, then peony plant leaf is uniformly sprayed, untill being moistened on peony plant leaf, 4-6 is small
Shi Hou, then a 850mg/L methyl α-naphthyl acetate aqueous solution is sprayed, untill uniformly being moistened on peony plant leaf；The vegetables
Juice preparation method is：No disease and pests harm, the black tomato without machinery wound, cucumber, capsicum, hare's-lettuce are selected, after being cleaned up with water, in
The min of blanching 8 in 100 DEG C of hot water, tomato 10 times of clear water of quality are then added, are beaten, using 80 mesh filter-cloth filterings, collected
Filtrate, original vegetable juice is obtained, sucrose, 0.1% urea of original vegetable juice quality 4% are added into original vegetable juice, after stirring, is connect
Enter the lactic acid bacteria of original vegetable juice quality 0.001%, fermented, fermentation temperature is 38 DEG C, fermentation time 6h, is then gone out
Bacterium is handled, and obtains fermentation vegetable juice, adds fermentation vegetable juice 2 times of clear water of quality, the centrifugal treating under 2500r/min rotating speeds
15min, 2 hours then are stood, supernatant liquid is taken, is concentrated into 1/5th of original volume, produce required vegetable juice；
B peonies plant enters the windbell phase, and bud is higher than on blade face, when bud diameter reaches 2-2.2 centimetres：To tree peony
Flower plant leaf carries out the bay acid solution that uniformly sprinkling mass fraction is 0.05%, until being moistened on peony plant leaf
Untill；
C buds are reached maturity substantially, satisfactory strong such as peach-shaped, when bud top appears pattern：Vegetables prepared by step a
Juice presses 1 with clear water, sodium sulphate：35：0.02 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until
Untill uniformly being moistened on peony plant leaf；
D carries out appropriate shading treatment using the method routinely shaded to peony；
E peonies enter daily 4. -5 o'clock of early morning in florescence：Vegetable juice prepared by step a is with clear water, ethanol by 1：
30：0.3 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until on peony plant leaf uniformly
Untill moistening.
Further, the step a sodium bicarbonate solutions mass fraction is 0.1%.
Further, the black tomato, cucumber, capsicum, hare's-lettuce press 3：3：2：1 mass ratio mixes.
Further, the clear water passes through sterilization treatment.
The invention has the advantages that compared with prior art：The present invention can promote tree peony by the processing to tree peony
The formation of anthocyanin, the Anthocyanin content of tree peony under shading condition is improved, pattern deepens, by using the vegetable juice of preparation
Convert sodium bicarbonate solution and be watered and carry out spraying peony plant, carbon skeleton can be provided for the formation of anthocyanin, shaded
Under the conditions of the photosynthetic capacity of peony plant weaken, metabolism ability, internal Carbohydrate Accumulation is reduced, sprinkling
After vegetable juice after being watered, the carbon source of peony plant can be supplemented, makes up the part of carbohydrate reduction inside plant, tree peony
Peanut production anthocyanin lays material base, the osmotic potential of cell can be adjusted as osmotic factor, so as to promote
The synthesis and accumulation of anthocyanin, meanwhile, it is capable to promote succinyl-coenzyme A and glycine to be condensed into δ-aminolevulinic acid, so
Latter two δ-aminolevulinic acid is condensed into azole derivatives porphobilinogen, then aggregates into a porphin by 4 porphobilinogens again
Quinoline ring -- protoporphyrin IV, protoporphyrin IV are the common precursors to form chlorophyll and heme, are combined with ferrous iron with regard to Cheng Ya
Iron ferroheme, combined with magnesium just into magnesium protoporphyrin, magnesium protoporphyrin receives a methyl again, turns into after cyclisation with the Vth ring
The de- phytol base chlorophyll of original, the latter forms chlorophyll a through steps such as photo-reduction, esterifications, so as to promote the synthesis of chlorophyll a,
And then chlorophyll content is improved, photosynthetic capacity under dim light is improved to a certain extent, and the enhancing of photosynthetic capacity is again
The synthesis of anthocyanin can further be promoted, the peony florescence extends the time at peony florescence compared to the method routinely shaded
More 3-5 days, the demand that the people greatly met appreciate, further, it is possible to which the method for significantly solving routinely to shade extends tree peony
The drawbacks of florescence, improve the pattern quality of peony.
Embodiment
Embodiment 1
A kind of method for improving peony pattern quality, including：
There is bud on peony plant in a, and bud grows scale bag, and phyllotaxy basically forms on stem, and bud diameter is up to 0.8
Centimetre when：Vegetable juice and sodium bicarbonate solution are pressed 1：40 mass ratios are mixed, and insulation 20min are carried out at 28 DEG C, so
Peony plant leaf is uniformly sprayed afterwards, untill being moistened on peony plant leaf, after 4 hours, then sprayed
A 850mg/L methyl α-naphthyl acetate aqueous solution is spilt, untill uniformly being moistened on peony plant leaf；The vegetable juice preparation method
For：No disease and pests harm, the black tomato without machinery wound, cucumber, capsicum, hare's-lettuce are selected, after being cleaned up with water, in 100 DEG C of hot water
The min of blanching 8, tomato 10 times of clear water of quality are then added, are beaten, using 80 mesh filter-cloth filterings, collected filtrate, obtain vegetable
Dish Normal juice, sucrose, 0.1% urea of original vegetable juice quality 4% are added into original vegetable juice, after stirring, access original vegetable juice
The lactic acid bacteria of quality 0.001%, is fermented, and fermentation temperature is 38 DEG C, fermentation time 6h, then carries out sterilization treatment, obtains
Fermentation vegetable juice, fermentation vegetable juice 2 times of clear water of quality are added, centrifugal treating 15min, then stands 2 under 2500r/min rotating speeds
Hour, supernatant liquid is taken, is concentrated into 1/5th of original volume, produces required vegetable juice；
B peonies plant enters the windbell phase, and bud is higher than on blade face, when bud diameter reaches 2 centimetres：Peony is planted
Strain blade carries out the bay acid solution that uniformly sprinkling mass fraction is 0.05%, untill being moistened on peony plant leaf；
C buds are reached maturity substantially, satisfactory strong such as peach-shaped, when bud top appears pattern：Vegetables prepared by step a
Juice presses 1 with clear water, sodium sulphate：35：0.02 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until
Untill uniformly being moistened on peony plant leaf；
D carries out appropriate shading treatment using the method routinely shaded to peony；
E peonies enter daily 4 o'clock of early morning in florescence：Vegetable juice prepared by step a is with clear water, ethanol by 1：30：
0.3 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until uniformly being moistened on peony plant leaf
Untill.
The step a sodium bicarbonate solutions mass fraction is 0.1%.
The black tomato, cucumber, capsicum, hare's-lettuce press 3：3：2：1 mass ratio mixes.
The clear water passes through sterilization treatment.
Embodiment 2
A kind of method for improving peony pattern quality, including：
There is bud on peony plant in a, and bud grows scale bag, and phyllotaxy basically forms on stem, and bud diameter is up to 1 li
Meter Shi：Vegetable juice and sodium bicarbonate solution are pressed 1：40 mass ratios are mixed, and insulation 20min are carried out at 28 DEG C, then
Peony plant leaf is uniformly sprayed, untill being moistened on peony plant leaf, after 6 hours, then sprayed
850mg/L methyl α-naphthyl acetate aqueous solution, untill uniformly being moistened on peony plant leaf；The vegetable juice preparation method
For：No disease and pests harm, the black tomato without machinery wound, cucumber, capsicum, hare's-lettuce are selected, after being cleaned up with water, in 100 DEG C of hot water
The min of blanching 8, tomato 10 times of clear water of quality are then added, are beaten, using 80 mesh filter-cloth filterings, collected filtrate, obtain vegetable
Dish Normal juice, sucrose, 0.1% urea of original vegetable juice quality 4% are added into original vegetable juice, after stirring, access original vegetable juice
The lactic acid bacteria of quality 0.001%, is fermented, and fermentation temperature is 38 DEG C, fermentation time 6h, then carries out sterilization treatment, obtains
Fermentation vegetable juice, fermentation vegetable juice 2 times of clear water of quality are added, centrifugal treating 15min, then stands 2 under 2500r/min rotating speeds
Hour, supernatant liquid is taken, is concentrated into 1/5th of original volume, produces required vegetable juice；
B peonies plant enters the windbell phase, and bud is higher than on blade face, when bud diameter reaches 2.2 centimetres：To peony
Plant leaf carries out the bay acid solution that uniformly sprinkling mass fraction is 0.05%, until moistening is on peony plant leaf
Only；
C buds are reached maturity substantially, satisfactory strong such as peach-shaped, when bud top appears pattern：Vegetables prepared by step a
Juice presses 1 with clear water, sodium sulphate：35：0.02 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until
Untill uniformly being moistened on peony plant leaf；
D carries out appropriate shading treatment using the method routinely shaded to peony；
E peonies enter daily 5 o'clock of early morning in florescence：Vegetable juice prepared by step a is with clear water, ethanol by 1：30：
0.3 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until uniformly being moistened on peony plant leaf
Untill.
The step a sodium bicarbonate solutions mass fraction is 0.1%.
The black tomato, cucumber, capsicum, hare's-lettuce press 3：3：2：1 mass ratio mixes.
The clear water passes through sterilization treatment.
Embodiment 3
A kind of method for improving peony pattern quality, including：
There is bud on peony plant in a, and bud grows scale bag, and phyllotaxy basically forms on stem, and bud diameter is up to 0.9
Centimetre when：Vegetable juice and sodium bicarbonate solution are pressed 1：40 mass ratios are mixed, and insulation 20min are carried out at 28 DEG C, so
Peony plant leaf is uniformly sprayed afterwards, untill being moistened on peony plant leaf, after 5 hours, then sprayed
A 850mg/L methyl α-naphthyl acetate aqueous solution is spilt, untill uniformly being moistened on peony plant leaf；The vegetable juice preparation method
For：No disease and pests harm, the black tomato without machinery wound, cucumber, capsicum, hare's-lettuce are selected, after being cleaned up with water, in 100 DEG C of hot water
The min of blanching 8, tomato 10 times of clear water of quality are then added, are beaten, using 80 mesh filter-cloth filterings, collected filtrate, obtain vegetable
Dish Normal juice, sucrose, 0.1% urea of original vegetable juice quality 4% are added into original vegetable juice, after stirring, access original vegetable juice
The lactic acid bacteria of quality 0.001%, is fermented, and fermentation temperature is 38 DEG C, fermentation time 6h, then carries out sterilization treatment, obtains
Fermentation vegetable juice, fermentation vegetable juice 2 times of clear water of quality are added, centrifugal treating 15min, then stands 2 under 2500r/min rotating speeds
Hour, supernatant liquid is taken, is concentrated into 1/5th of original volume, produces required vegetable juice；
B peonies plant enters the windbell phase, and bud is higher than on blade face, when bud diameter reaches 2.1 centimetres：To peony
Plant leaf carries out the bay acid solution that uniformly sprinkling mass fraction is 0.05%, until moistening is on peony plant leaf
Only；
C buds are reached maturity substantially, satisfactory strong such as peach-shaped, when bud top appears pattern：Vegetables prepared by step a
Juice presses 1 with clear water, sodium sulphate：35：0.02 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until
Untill uniformly being moistened on peony plant leaf；
D carries out appropriate shading treatment using the method routinely shaded to peony；
E peonies enter 4 halfs of daily early morning in florescence：Vegetable juice prepared by step a is with clear water, ethanol by 1：
30：0.3 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until on peony plant leaf uniformly
Untill moistening.
The step a sodium bicarbonate solutions mass fraction is 0.1%.
The black tomato, cucumber, capsicum, hare's-lettuce press 3：3：2：1 mass ratio mixes.
The clear water passes through sterilization treatment.
Comparative example 1：Appropriate shading treatment is carried out to peony using the method routinely shaded, at the same use mass concentration for
4% sucrose solution carries out sprinkling processing.
Comparative example 2：Appropriate shading treatment is carried out to peony only with the method routinely shaded.
The Luoyanghong peony flower grown under identical outside environment is tested respectively respectively using embodiment and comparative example
Handle, 20 petals of Example identical developmental stage with comparative example, grind in ice bath, soaked at room temperature with the methanol of 1% hydrochloric acid
Carry 3 times, merge extract solution, be settled to 25mL, absorbance value is determined at 530nm（A）.A=1 it is an anthocyanin unit, often
Individual sample in triplicate, carries out Comparative result：
Table 1
| Anthocyanin unit | |
| Embodiment 1 | 58 |
| Embodiment 2 | 58 |
| Embodiment 3 | 58 |
| Comparative example 1 | 47 |
| Comparative example 2 | 26 |
As can be seen from Table 1, Anthocyanin content is higher in the method peony that the present invention is handled, peony pattern quality
More preferably.
Claims (4)
- A kind of 1. method for improving peony pattern quality, it is characterised in that including：There is bud on peony plant in a, and bud grows scale bag, and phyllotaxy basically forms on stem, and bud diameter reaches 0.8-1 lis Meter Shi：Vegetable juice and sodium bicarbonate solution are pressed 1：40 mass ratios are mixed, and insulation 20min are carried out at 28 DEG C, then Peony plant leaf is uniformly sprayed, untill being moistened on peony plant leaf, after 4-6 hours, then sprayed A 850mg/L methyl α-naphthyl acetate aqueous solution is spilt, untill uniformly being moistened on peony plant leaf；The vegetable juice preparation method For：No disease and pests harm, the black tomato without machinery wound, cucumber, capsicum and hare's-lettuce are selected, after being cleaned up with water, in 100 DEG C of hot water The min of blanching 8, black tomato 10 times of clear water of quality are then added, are beaten, using 80 mesh filter-cloth filterings, collected filtrate, obtain Original vegetable juice, sucrose, 0.1% urea of original vegetable juice quality 4% are added into original vegetable juice, after stirring, access vegetables are former The lactic acid bacteria of juice quality 0.001%, is fermented, and fermentation temperature is 38 DEG C, fermentation time 6h, then carries out sterilization treatment, obtains To fermentation vegetable juice, fermentation vegetable juice 2 times of clear water of quality, centrifugal treating 15min, Ran Houjing under 2500r/min rotating speeds are added Put 2 hours, take supernatant liquid, be concentrated into 1/5th of original volume, produce required vegetable juice；B peonies plant enters the windbell phase, and bud is higher than on blade face, when bud diameter reaches 2-2.2 centimetres：Peony is planted Strain blade carries out the bay acid solution that uniformly sprinkling mass fraction is 0.05%, untill being moistened on peony plant leaf；C buds are reached maturity substantially, satisfactory strong such as peach-shaped, when bud top appears pattern：Vegetable juice prepared by step a with Clear water, sodium sulphate press 1：35：0.02 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until tree peony Untill uniformly being moistened on flower plant leaf；D carries out appropriate shading treatment using the method routinely shaded to peony；E peonies enter daily 4. -5 o'clock of early morning in florescence：Vegetable juice prepared by step a is with clear water, ethanol by 1：30： 0.3 mass ratio uniformly after mixing, is uniformly sprayed to peony plant blade, until uniformly being moistened on peony plant leaf Untill.
- A kind of 2. method for improving peony pattern quality according to claim 1, it is characterised in that the step a carbon Sour hydrogen sodium solution mass fraction is 0.1%.
- A kind of 3. method for improving peony pattern quality according to claim 1, it is characterised in that the black tomato, Cucumber, capsicum, hare's-lettuce press 3：3：2：1 mass ratio mixes.
- 4. a kind of method for improving peony pattern quality according to claim 1, it is characterised in that the clear water passes through Cross sterilization treatment.
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| CN103283518A (en) * | 2013-06-28 | 2013-09-11 | 江苏绿苑园林建设有限公司 | Air pineapple flowering time regulation method |
| CN104350922A (en) * | 2014-10-30 | 2015-02-18 | 刘瑞华 | Narcissus potting method |
| CN104872283A (en) * | 2015-06-16 | 2015-09-02 | 河北经贸大学 | Cactus polysaccharide yogurt and preparation method thereof |
| CN104904508A (en) * | 2015-06-15 | 2015-09-16 | 韦键 | Method for improving ornamental quality of kaffir lily |
| CN106343284A (en) * | 2016-08-25 | 2017-01-25 | 安徽省样样红农业发展有限公司 | Assorted fruit juice and making method thereof |
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101861822A (en) * | 2010-06-07 | 2010-10-20 | 北京林业大学 | Peony cut-flower forcing culture method |
| CN102204498A (en) * | 2011-06-02 | 2011-10-05 | 四川省农业科学院园艺研究所 | Method for adjusting flowering time of loquats |
| CN103283518A (en) * | 2013-06-28 | 2013-09-11 | 江苏绿苑园林建设有限公司 | Air pineapple flowering time regulation method |
| CN104350922A (en) * | 2014-10-30 | 2015-02-18 | 刘瑞华 | Narcissus potting method |
| CN104904508A (en) * | 2015-06-15 | 2015-09-16 | 韦键 | Method for improving ornamental quality of kaffir lily |
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