CN108781994B - Fruit swelling method for new variety of grape Ruidu ruby - Google Patents
Fruit swelling method for new variety of grape Ruidu ruby Download PDFInfo
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- CN108781994B CN108781994B CN201810587711.1A CN201810587711A CN108781994B CN 108781994 B CN108781994 B CN 108781994B CN 201810587711 A CN201810587711 A CN 201810587711A CN 108781994 B CN108781994 B CN 108781994B
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- 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
- A01G17/02—Cultivation of hops or vines
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- 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
Abstract
The invention discloses a fruit swelling method for a new grape variety Ruidu ruby, and belongs to the technical field of grape planting. The method of the invention comprises the following steps: soaking the grapes in a fruit swelling solution A4-5 days after the grapes bloom, wherein the fruit swelling solution A is a mixed solution consisting of gibberellin (GA3), Zeatin (ZT), boron fertilizer and plant extract; and (3) soaking the grapes in a fruit swelling liquid B15-17 days after the blossoming of the grapes, wherein the fruit swelling liquid B is a mixed liquid consisting of forchlorfenuron (CPPU), Thidiazuron (TDZ), fruit beauty and double strength and amino acid raw powder. The method for swelling the grapes is convenient to operate and can improve the fruit swelling efficiency; the grapes are good in fruit setting after fruit expansion, and the fruit grains are uniform in size after fruit expansion, so that cracking is avoided; the grape fruit powder is beautiful, tastes good, has long storage time and can well improve the fruit quality of the grapes.
Description
Technical Field
The invention belongs to the technical field of grape planting, and particularly relates to a fruit swelling method for a new grape variety Ruidu rubiyu.
Background
Grapes have a long planting history in China as fruit tree varieties with early fruiting, stable yield and good high yield. In recent years, with the rapid development of the fresh-eating grape industry in China, the grape planting area is increasing, and the method becomes a new trend of agricultural development. With the improvement of living standard of people, consumers have higher requirements on the quality of grapes, and the grape cultivation industry also faces the problems of quality improvement and synergy.
The grape variety Rui Du Hongyu is red variation of Rui Du Xiangyu, and has early-maturing fruit, purple color with rose fragrance, high resistance and high yield. Ruidi red grape has early ripening, red color, thin peel, no or slightly astringent taste, and rose fragrance with light or medium fragrance. The pulp is crisp in texture, moderate in hardness, sour, sweet and juicy, the meat is colorless, and the market benefit is good.
The fruit swelling technology is a method for improving the yield and quality of grapes commonly used in the grape planting process, and the quality of the fruit swelling technology is directly related to the quality and commodity of the grapes, so that the sale price is influenced. The fruit swelling technology is reasonably and scientifically applied, so that the grape fruit grains can be increased, the fruit powder is beautiful, the yield is increased, and the marketability of the grapes is improved.
In the grape fruit swelling process, the fruit swelling agent is usually used, and is used safely, reasonably and moderately, so that the fruit swelling agent is more beneficial to improving the quality of the fruits and increasing the commodity of the fruits. However, in the current fruit swelling process of grapes, the situation that the concentration of the fruit swelling agent is not controlled accurately often occurs, the concentration of the fruit swelling agent is low, and an ideal effect cannot be achieved; the concentration is high, the phytotoxicity is easy to occur, meanwhile, the fruit swelling agent is used in high dose, the grape fruit setting is not good, the grape fruit grains are serious in size, the squeezing among the grape grains is increased after the grape grains swell, and the cracking is easy to occur due to the squeezing; problems of bad grape fruit powder, aggravation of cracks and the like can also be caused; even the taste of the grapes is affected, and side effects such as reduction of sugar degree, deterioration of storage, unsmooth fruit grains and the like are caused.
At present, the grape fruit swelling is generally to pour the fruit swelling liquid medicine into a bottle or a barrel, and then the grape ears are soaked one by one, and the method is easy to have the following problems: firstly, the amount of the soaked liquid medicine is easy to reduce, the liquid medicine needs to be supplemented continuously, the operation is complicated, and the labor intensity is increased; secondly, the grape is soaked the back, has the liquid drop to save at grape grain lower extreme usually, and the liquid medicine concentration of grape grain lower extreme is high on the one hand, can cause the local too big too point of grape grain, appears the breach phenomenon even, and on the other hand liquid medicine stays for a long time, can leave the medicine spot at last, leaves the black spot, seriously influences the outward appearance of grape finished product, reduces and sells the price.
Disclosure of Invention
The invention aims to provide a fruit swelling method of a new variety of grapes, Ruidu ruby, which can solve the problems in the prior art, and the method for swelling the Ruidu ruby grapes is convenient to operate and can improve the fruit swelling efficiency; the grape grains after fruit expansion are uniformly colored, the selling phase is good, and the phenomenon of cracking is avoided; the grape fruit powder is beautiful, has good taste and long storage time, is convenient to store and transport, and can well improve the fruit quality of the grapes.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a fruit swelling method for a new grape variety Ruidu ruby comprises the following steps:
soaking the grapes in a fruit swelling solution A on the 4 th to 5 th days after the blossoming of the grapes, wherein the fruit swelling solution A is a mixed water solution consisting of gibberellin (GA3), Zeatin (ZT), boron fertilizer and plant extract; the plant extract is obtained by extracting dark plum, bitter grass, Chinese magnoliavine fruit, raspberry and tomato with water;
and (3) soaking the grapes in a fruit swelling solution B15-17 days after the blossoming of the grapes, wherein the fruit swelling solution B is a mixed aqueous solution consisting of forchlorfenuron (CPPU), Thidiazuron (TDZ), fruit beauty and doubling strength and amino acid raw powder.
Further, the fruit swelling liquid A specifically comprises the following components:
the concentration of gibberellin (GA3) is 18-22 ppm;
the concentration of Zeatin (ZT) is 10-15 ppm;
the mass fraction of the boron fertilizer is 0.2-0.3%;
the mass fraction of the plant extract is 5-8%.
Further, the fruit swelling liquid B comprises the following specific components:
the concentration of forchlorfenuron (CPPU) is 5-10 ppm;
the mass fraction of the Thidiazuron (TDZ) is 0.08-0.12%;
the mass fraction of the fruit beauty is 0.01-0.02%;
the mass fraction of the double strength is 0.02-0.03%;
the mass fraction of the amino acid raw powder is 0.2-0.5%.
Further, the fruit swelling liquid A specifically comprises the following components: the concentration of gibberellin (GA3) is 20ppm, the concentration of Zeatin (ZT) is 12ppm, the mass fraction of boron fertilizer is 0.25%, and the mass fraction of plant extract is 7%; the fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 7 ppm; the mass fraction of Thidiazuron (TDZ) is 0.10 percent; the mass fraction of the fruit beauty is 0.01 percent; the mass fraction of the double strength is 0.02%; the mass fraction of the amino acid raw powder is 0.3%.
Further, the preparation method of the plant extract comprises the following steps: freeze-drying dark plum, bitter herb, schisandra chinensis, raspberry and tomato, crushing into powder, mixing uniformly to obtain mixed powder, adding the mixed powder into water for soaking for 1-3h, and performing ultrasonic extraction with the ultrasonic power of 200 + 300W, wherein the material-liquid ratio is 1: 2-3, extracting for 50-60min at 70-80 ℃, extracting twice, combining the extracting solutions, and concentrating under reduced pressure to obtain a plant extracting solution; the mass ratio of the dark plum, the tape grass, the schisandra chinensis, the raspberry and the tomato is 1-2: 3-6: 5-8: 10-15: 25-30. The temperature of the freeze-drying cold trap is-35 to-40 ℃, the vacuum degree is 40Pa to 50Pa, and the final drying is controlled until the water loss rate is 80 percent. The extract state of the plant extract is an extract state with water mass content of 10-12%.
Further, in the grape fruit swelling process, the fruit swelling liquid A/the fruit swelling liquid B is filled into a grape fruit swelling device, and then the grapes are soaked;
the grape fruit swelling device comprises:
the liquid storage device is sequentially divided into a liquid storage ball and an immersion part from bottom to top, the liquid storage ball is connected with the immersion part, the liquid storage ball is of a compressible hollow hemispheroid structure, and the immersion part is of a hollow cylinder structure;
a sandwich layer arranged in the liquid reservoir, the top of the sandwich layer is lower than the top of the liquid reservoir, an inner cavity is formed between the liquid reservoir and the sandwich layer, the bottom of the liquid storage ball is provided with a drain valve which is communicated with the inner cavity, an
The blowing system comprises an electric blower, an air delivery pipe and an air supply pipe, wherein the electric blower is arranged on the outer wall of the liquid reservoir, one end of the air delivery pipe is connected with an air outlet of the electric blower, the other end of the air delivery pipe is communicated with the air supply pipe, the air supply pipe is enclosed into a circle and is arranged on the upper end face of the liquid immersion part, a plurality of nozzles are further arranged on the air supply pipe, and the nozzles face the center of the circle.
Further, the liquid storage ball and the liquid immersion part are integrally formed.
Further, the liquid storage ball is made of rubber materials.
Further, a layer of heat-insulating material is sprayed on the outer surface of the liquid reservoir, and the heat-insulating material is a composite silicate heat-insulating paint.
Furthermore, a plurality of vent holes are formed in the spray head.
The invention also provides application of the grape fruit swelling method in new grape variety Ruihu Hongyu. Tests show that the method is particularly suitable for the new grape variety Ruidu ruby, and the fruit swelling effect is very good.
The characteristics and the functions of the components used in the invention are as follows:
gibberellin (GA3), also known as giberellin, gibberellins (named because of their extraction from gibberella) is a plant hormone that regulates growth and affects various developmental processes, including promotion of stem elongation, germination, seed dormancy, flowering, sex expression, leaf and fruit senescence inhibition. Gibberellin is sprayed in the seedling stage, so that the root system can be developed, diseases can be prevented, the growth of plant stems and leaves can be remarkably promoted, if the gibberellin is sprayed in the growth period, the nutrition can also be balanced, the growth vigor of crops can be benefited, the gibberellin is sprayed in the flowering stage, the flowers and fruits can be preserved, the fruits can be enlarged, the fruit beautifying effect can be achieved, the dropping of buds and bolls can be effectively reduced by spraying the gibberellin in the full-bloom stage of cotton, the bolling rate can be improved, and the diseases of the crops can be effectively relieved.
Zeatin (ZT), a natural cytokinin. It is the 1 st natural cytokinin extracted and crystallized from grains in the filling stage of sweet corn, and can be artificially synthesized at present. The zeatin can promote callus to germinate; promoting fruit setting; can delay leaf yellowing. In addition, the zeatin can promote germination by treating some crop seeds; the seedling treatment has the effect of promoting growth.
The boron fertilizer is a material with the indicated amount of boron to provide plant nutrients as the main effect, and the conventional boron fertilizer is a trace element fertilizer taking borax, boric acid, boron magnesium fertilizer and other boron chemical products as main components and used for agriculture. Boron is one of essential nutrient elements for plants, is absorbed and utilized by plants in the form of boric acid molecules (H3BO3), and is not easily moved in the plant body. Boron can promote root growth, plays an important role in the synthesis and transportation of a photosynthesis product, namely carbohydrate, and has a special role in the normal implementation of the fertilization process. Has obvious capacity of preventing and treating rape 'flower but not fruit', cotton 'bud but not flower' and fruit tree 'bud, flower and fruit drop', wheat 'no fertility', etc. If the leguminous crops are lack of boron, the root nodules are poor in development and even lose the nitrogen fixing capacity. The boron application of rape, cotton, soybean, beet, apple, orange, etc. can increase yield and improve quality.
Forchlorfenuron (CPPU), also known as forchlorfenuron, is a phenylurea plant growth regulator with cytokinin activity, and the bioactivity of the forchlorfenuron is 10-100 times higher than that of 6-benzylaminopurine. It can promote cell division and cell expansion, and can be widely used in agriculture, horticulture and fruit tree, and can promote flower bud differentiation, protect flower and fruit, raise fruit setting rate and promote fruit expansion.
Thidiazuron (TDZ), a new and high-efficient cytokinin, it has very strong biological activity that the scientific research finds that it has ability to induce plant cell division, callus more than one thousand times than ordinary cytokinin; can delay the plant aging, enhance the stress resistance and promote the photosynthesis of the plant; it can also increase crop yield, improve product quality, and has no residue in plant, no environmental pollution, safety to human and livestock, and no toxicity to bees, birds, natural enemies, silkworms and fish.
The fruit is beautiful, purchased from Taiwan Jiu an Yongquan GmbH, and used together with other components, and can improve stem hardening, promote fruit grain hypertrophy, improve coloring effect, improve taste, and improve quality and yield.
The double-strengthening agent is purchased from Tianmen Spulin plant protection Co., Ltd, is a crop synergist, can emulsify pesticide protomer, enhances pesticide effect, avoids phytotoxicity and reduces the total dosage of pesticide; defoaming is beneficial to the absorption of the medicament by pores and the elimination of foaming trouble, and can be compatible with most pesticides. Has double-strength and no viscosity, does not contain organic silicon, does not affect pericarp, fruit powder and pollen, does not restrict the effective ingredients of the pesticide, and can be used for any crop at any time.
The plant extract is obtained by extracting dark plum, tape grass, schisandra chinensis, raspberry and tomatoes with water.
The dark plum contains citric acid, malic acid, oxalic acid, succinic acid and fumaric acid, the total acid content is about 4% -5.5%, and the contents of the former two organic acids are high. Mume fructus also contains picric acid and superoxide dismutase (SOD).
The eel grass is a perennial stem-free submerged herb, has stolons, grows in creek ditches, rivers and other environments, contains spinasterol, β -sitosterol and eicosanoid, contains a large amount of fatty acids, mainly contains oxalic acid, succinic acid, azelaic acid and aconitic acid, and also contains phenolic acid, ferulic acid, p-hydroxybenzoic acid, 3-methoxy-4-hydroxy phenylpropionic acid, lactic acid, citric acid and the like.
Fructus Schisandrae chinensis is dried mature fruit of Schisandra chinensis of Magnoliaceae, and chemical analysis shows that fructus Schisandrae chinensis contains a large amount of acidic components, mainly citric acid, yersinic acid and protocatechuic acid.
Raspberry, the name of traditional Chinese medicine. Is dried fruit of Rubus chingii Hu of Rosaceae. The Rubi fructus contains polysaccharides, flavone, terpenoids, ellagic acid, organic acids, etc., wherein the organic acids are oxalic acid, tartaric acid, ascorbic acid, malic acid, and citric acid.
Tomatoes, i.e. tomatoes, are rich in organic acids, mainly oxalic acid, tartaric acid, fumaric acid, pyruvic acid, citric acid, malic acid, succinic acid, and the like.
The dark plum, the tape grass, the schisandra chinensis, the raspberry and the tomato are extracted by a certain extraction process and then concentrated, and the obtained extracting solution contains various organic acids, is an organic acid concentrated solution extracted from pure natural substances, can promote the growth, the hypertrophy and the fruit setting of fruits, can prevent physiological fruit drop, and has better effect when being matched with other components of the invention.
Has the advantages that:
1. in the traditional grape fruit swelling method, the fruit swelling agent is generally used for carrying out fruit swelling soaking on grapes twice, wherein the first time is 1-2 days after the flowers are bloomed, and the second time is 10-15 days after the flowers are bloomed. In the invention, the first fruit swelling is carried out on the 4 th to 5 th days after the grapes bloom, and the second fruit swelling is carried out on the 15 th to 17 th days after the grapes bloom, and the inventor researches show that the two time periods are respectively suitable for the use of the fruit swelling liquid A and the fruit swelling liquid B prepared by the invention. The fruit swelling liquid A and the fruit swelling liquid B are matched with a grape fruit swelling device for use, grapes are good in fruit setting, fruit grains are uniform in size after being swelled, and cracking phenomenon cannot occur; the grape fruit powder is beautiful, tastes good, has long storage time and can well improve the quality of the grapes.
2. The lower part of the grape fruit swelling device used by the invention is provided with the liquid storage bag, the liquid storage ball can store more fruit swelling liquid medicine, the liquid storage ball is made of compressible materials, when the liquid medicine in the liquid immersion part is used up, the liquid storage ball can be directly extruded to convey the liquid medicine to the liquid immersion part, and then the grapes can be continuously immersed, the operation is convenient, the problem that the liquid medicine needs to be continuously supplemented in the traditional method can be solved, and the labor intensity is effectively reduced. In the process of fruit swelling and liquid medicine soaking of grapes, due to the fact that grape bunches are different in size, the phenomenon that liquid medicine overflows often occurs, an interlayer is arranged in the fruit swelling device for grapes, and an inner cavity formed by the interlayer and an outer container can recycle overflowing liquid medicine, so that unnecessary waste is avoided, and cost is reduced. The grape fruit swelling device is also provided with a blowing system, after the grape fruit swelling device is soaked by the liquid medicine, the lower portion of the grape is blown, the problem that liquid drops are remained at the lower end of grape grains after the liquid medicine is soaked can be solved, the grape fruit swelling is even, the situation that local parts are too large and too sharp is avoided, the situation that the liquid medicine leaves medicine spots on the grape is avoided, the appearance quality of the grape is good, and the selling price is high.
Drawings
FIG. 1 is a schematic structural diagram of a preferred embodiment of the present invention;
notation in the figure: 1-liquid storage ball; 2-liquid immersion part; 3-a liquid reservoir; 4-interlayer; 5-inner cavity; 6-blast pipe; 7-a spray head; 8-an electric blower; 9-air delivery pipe; 10-a water discharge valve.
Detailed Description
The present invention will be further described with reference to specific examples.
Example 1
A fruit swelling method for a new grape variety Ruidu ruby comprises the following steps:
on the 4 th day after the grapes bloom, filling the fruit swelling liquid A into a grape fruit swelling device, and then soaking the grapes;
the fruit swelling solution A is a mixed aqueous solution consisting of gibberellin (GA3), Zeatin (ZT), boron fertilizer and plant extract;
the preparation method of the plant extract comprises the following steps: freeze-drying dark plum, bitter herb, Chinese magnoliavine fruit, raspberry and tomato, crushing into powder, mixing uniformly to obtain mixed powder, adding the mixed powder into water for soaking for 2 hours, and performing ultrasonic extraction with ultrasonic power of 250W, wherein the material-liquid ratio is 1: 2.5, extracting for 55min at 75 ℃ twice, combining the extracting solutions, and concentrating under reduced pressure until the mass content of water is 10% of that of an extract state to obtain a plant extracting solution; the mass ratio of the dark plum, the tape grass, the schisandra chinensis, the raspberry and the tomato is 1.5: 4: 7: 11: 28. the temperature of the freeze-drying cold trap is-35 ℃, and the vacuum degree is 48 Pa.
The fruit swelling liquid A specifically comprises the following components: the concentration of gibberellin (GA3) is 20ppm, the concentration of Zeatin (ZT) is 12ppm, the mass fraction of boron fertilizer is 0.25%, the mass fraction of plant extract is 7%, and the balance is water;
on the 16 th day after the grapes bloom, filling the fruit swelling liquid B into a grape fruit swelling device, and then soaking the grapes;
the fruit swelling solution B is a mixed aqueous solution consisting of forchlorfenuron (CPPU), Thidiazuron (TDZ), fruit beauty, doubling strength and amino acid raw powder.
The fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 7 ppm; the mass fraction of Thidiazuron (TDZ) is 0.10 percent; the mass fraction of the fruit beauty is 0.01 percent; the mass fraction of the double strength is 0.02%; the mass fraction of the amino acid raw powder is 0.3 percent, and the balance is water.
The grape fruit swelling device comprises a liquid storage ball 1, a liquid immersion part 2, a liquid storage device 3, an interlayer 4, an inner cavity 5, an air supply pipe 6, a spray head 7, an electric blower 8, an air delivery pipe 9 and a drain valve 10 as shown in figure 1; the method comprises the following specific steps:
a liquid reservoir 3 which is sequentially divided into a liquid storage ball 1 and an immersion liquid part 2 from bottom to top, wherein the liquid storage ball 1 is connected with the immersion liquid part 2;
the liquid storage ball 1 is of a compressible hollow hemispheroid structure; the liquid storage bag 1 is made of rubber materials which can be extruded and can be quickly restored to the original shape, and the materials are not too soft, so that the liquid storage bag is more convenient to take;
the liquid immersion part 2 is of a hollow cylindrical structure, the lower end face of the liquid immersion part 2 is connected with the upper end face of the liquid storage ball 1 to form a hollow liquid storage device 3, and the liquid storage ball 1 and the liquid immersion part 2 are integrally formed, so that the manufactured liquid storage device 3 is not only better in appearance, but also better in sealing property and more suitable for swelling fruits of grapes; the outer surface of the liquid reservoir 3 is sprayed with a layer of heat-insulating material, the heat-insulating material is composite silicate heat-insulating paint, and the arrangement of the heat-insulating layer can ensure that the liquid medicine for fruit swelling is kept in a proper temperature range in the fruit swelling process, so that the fruit swelling effect is better;
a sandwich layer 4 disposed in the liquid reservoir 3, the top of the sandwich layer 4 being 1cm lower than the top of the liquid reservoir 3, an inner chamber 5 formed between the liquid reservoir 3 and the sandwich layer 4, the inner chamber 5 having a width of 4mm, a drain valve 10 disposed at the bottom of the reservoir ball 1, the drain valve 10 being in communication with the inner chamber 5, and
the blowing system comprises an electric blower 8, an air delivery pipe 9 and an air supply pipe 6; the electric blower 8 is arranged and installed on the outer wall of the liquid receiver 3, and the electric blower 8 can be selectively rechargeable or can be selectively installed in a battery mode; one end of the air delivery pipe 9 is connected with an air outlet of the electric blower 8, the other end of the air delivery pipe is communicated with the air supply pipe 6, the air supply pipe 6 is enclosed into a circle and is arranged on the upper end face of the immersion liquid part 2, a plurality of nozzles 7 are further arranged on the air supply pipe 6, a plurality of ventilation holes are formed in the nozzles 7, and the nozzles 7 face the center of the circle.
When the grape fruit swelling device is used for grape fruit swelling, the specific operation steps are as follows:
(1) pouring the fruit swelling liquid A or the fruit swelling liquid B with the temperature of 20-25 ℃ into the liquid receiver 3, wherein the temperature of the fruit swelling liquid can be kept at 20-25 ℃ all the time in the whole fruit swelling process because the outer surface of the liquid receiver 3 is sprayed with a layer of heat insulation material, and tests show that the effect is particularly good when grapes are swelled within the temperature range;
(2) immersing the grape bunch in the immersion liquid part 2, moving the grape fruit swelling device downwards after 20s, stopping moving the grape fruit swelling device when the spray head 7 of the air supply pipe 6 is over against the lower end of the grape bunch, and staying for 3 s;
(3) starting an electric blower 8, conveying wind to a blast pipe 6 through a wind conveying pipe 9, blowing the wind to grapes through a vent hole of a nozzle 7 for 5 seconds, and closing the electric blower 8 to finish fruit swelling of a bunch of grapes;
(4) repeating the operation when the next bunch of grapes are swelled, and if the liquid medicine in the liquid immersion part 2 is not enough to immerse the grapes, slightly squeezing the liquid storage ball 1 to press the liquid medicine out to the liquid immersion part 2, so as to continue the operation; in the process of soaking or squeezing the liquid medicine of grape, if the liquid medicine overflows, then retrieve through inner chamber 5, when liquid medicine recovery is full of inner chamber 5, then retrieve through the very convenient discharge of drain valve 10, can continue to use.
Example 2
A fruit swelling method for a new grape variety Ruidu ruby comprises the following steps:
on the 5 th day after the grapes bloom, soaking the grapes by using a fruit swelling solution A, wherein the fruit swelling solution A is a mixed water solution consisting of gibberellin (GA3), Zeatin (ZT), boron fertilizer and plant extract;
the preparation method of the plant extract comprises the following steps: freeze-drying dark plum, bitter herb, schisandra chinensis, raspberry and tomatoes, crushing into powder, mixing uniformly to obtain mixed powder, adding the mixed powder into water for soaking for 1h, and performing ultrasonic extraction with the ultrasonic power of 200W, wherein the material-liquid ratio is 1: 2, extracting for 60min at 80 ℃, extracting twice, combining the extracting solutions, and concentrating under reduced pressure to obtain a plant extracting solution; the mass ratio of the dark plum, the tape grass, the schisandra chinensis, the raspberry and the tomato is 1: 3: 5: 10: 25. the temperature of the freeze-drying cold trap is-35 ℃, and the vacuum degree is 50 Pa. The extract state of the plant extract is an extract state with the water mass content of 10%.
The fruit swelling liquid A specifically comprises the following components: gibberellin (GA3) was present at a concentration of 18 ppm; zeatin (ZT) concentration is 10 ppm; the mass fraction of the boron fertilizer is 0.3 percent; the mass fraction of the plant extract is 5%.
On the 15 th day after the grapes bloom, the grapes are soaked by using a fruit swelling liquid B, and the fruit swelling liquid B is a mixed aqueous solution consisting of forchlorfenuron (CPPU), Thidiazuron (TDZ), fruit beauty, double strength and amino acid raw powder.
The fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 10 ppm; the mass fraction of Thidiazuron (TDZ) is 0.08%; the mass fraction of the fruit beauty is 0.02%; the mass fraction of the double strength is 0.02%; the mass fraction of the amino acid raw powder is 0.2%.
The rest is the same as example 1.
Example 3
A fruit swelling method for a new grape variety Ruidu ruby comprises the following steps:
on the 4 th day after the grapes bloom, soaking the grapes by using a fruit swelling solution A, wherein the fruit swelling solution A is a mixed water solution consisting of gibberellin (GA3), Zeatin (ZT), boron fertilizer and plant extract;
the preparation method of the plant extract comprises the following steps: freeze-drying dark plum, bitter herb, schisandra chinensis, raspberry and tomatoes, crushing into powder, mixing uniformly to obtain mixed powder, adding the mixed powder into water for soaking for 3 hours, and performing ultrasonic extraction with the ultrasonic power of 300W, wherein the material-liquid ratio is 1: 3, extracting for 50min at 70 ℃, extracting twice, combining the extracting solutions, and concentrating under reduced pressure until the mass content of water is 12% of an extract state to obtain a plant extracting solution; the mass ratio of the dark plum, the tape grass, the Chinese magnoliavine fruit, the raspberry and the tomato is 2: 6: 8: 15: 30. the temperature of the freeze-drying cold trap is-40 ℃, and the vacuum degree is 40 Pa.
The fruit swelling liquid A specifically comprises the following components: gibberellin (GA3) concentration was 22 ppm; zeatin (ZT) concentration was 15 ppm; the mass fraction of the boron fertilizer is 0.2%; the mass fraction of the plant extract is 8%.
On the 17 th day after the grapes bloom, the grapes are soaked by using a fruit swelling liquid B, and the fruit swelling liquid B is a mixed aqueous solution consisting of forchlorfenuron (CPPU), Thidiazuron (TDZ), fruit beauty, double strength and amino acid raw powder.
The fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 5 ppm; the mass fraction of Thidiazuron (TDZ) is 0.12 percent; the mass fraction of the fruit beauty is 0.01 percent; the mass fraction of the double strength is 0.03%; the mass fraction of the amino acid raw powder is 0.5%.
The rest is the same as example 1.
Example 4
The fruit swelling method of the new grape variety Ruidu ruby is basically the same as that in the example 1, and the difference is that: on the 2 nd day after the grapes bloom, soaking the grapes by using the fruit swelling liquid A; on day 12 after the grapes blossomed, the grapes were soaked with the swelling solution B.
Example 5
The fruit swelling method of the new grape variety Ruidu ruby is basically the same as that in the example 1, and the difference is that: and (4) soaking by using the fruit swelling liquid A instead of the fruit swelling liquid B, namely using the fruit swelling liquid A for fruit swelling twice.
Example 6
The fruit swelling method of the new grape variety Ruidu ruby is basically the same as that in the example 1, and the difference is that: and (4) soaking by using the fruit swelling liquid B instead of the fruit swelling liquid A, namely using the fruit swelling liquid B for fruit swelling twice.
In order to verify the technical effect of the invention, in 2017, in the Acacia Dong grape base in Wuming district, Nanning, Guangxi Zhuang nationality, the same grape field is tested, the test object is a new grape variety Rui Du Hongyu, the grapes are subjected to fruit expansion treatment by the fruit expansion method of the embodiment 1-6, and other grape fields are managed according to a conventional mode, and each group is tested for one mu of field. The results are detailed in table 1.
TABLE 1
The split rate described in table 1 is the number of splits present in a bunch of grapes as a percentage of the total number of bunches of grapes.
In the planting process of grapes, the larger the bearing capacity is, the better the bearing capacity is, and if grapes are subjected to blind bearing and excessive bearing, the growth of grape plants and the harvest of next-crop fruits are affected. For the sunshine muscadine, the yield is controlled to be 1100kg-1400 kg/mu, and 0.6-0.75 kg/bunch of grapes is suitable. As can be seen from the table 1, the fruit swelling method of the invention can better control the yield of the sunshine muscat; the fruit swelling method of the invention can obtain better levels in fruit setting rate, cracking rate, soluble solid content, sugar content and the like (for grapes, the soluble solid content is preferably 18-20%, the sugar content is more than 22%, and the sugar content is most preferably about 24%). As can be seen from the comparison of the data in Table 1, the fruit swelling solution A, the fruit swelling solution B and the fruit swelling time of the invention all have certain influence on the quality of the grape finished product in all aspects.
Fruit juice formula comparison test:
test group 1: the formulation of example 1.
Test group 2: compared with the test 1, the components of the puffed fruit liquid A are deleted of the plant extract; and (4) deleting and reinforcing the components of the fruit swelling liquid B.
Test group 3: compared to test 1, the component of puffed fruit juice a had Zeatin (ZT) deleted; the components of the fruit swelling liquid B are deleted to beautify the fruit.
Test group 4: compared to trial 1, the fraction of puffed fruit juice a had the gibberellin (GA3) deleted; the ingredient of the fruit swelling liquid B is deleted Thidiazuron (TDZ).
Test group 5: compared to trial 1, the fraction of puffed fruit juice a had the gibberellin (GA3) deleted; and (4) deleting and reinforcing the components of the fruit swelling liquid B.
Test group 6: the fruit swelling liquid A specifically comprises the following components: gibberellin (GA3) concentration was 16 ppm; zeatin (ZT) concentration is 20 ppm; the mass fraction of the boron fertilizer is 0.1 percent; the mass fraction of the plant extract is 10%. The fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 4 ppm; the mass fraction of Thidiazuron (TDZ) is 0.15 percent; the mass fraction of the fruit beauty is 0.03%; the mass fraction of the double strength is 0.01%; the mass fraction of the amino acid raw powder is 0.7%.
Test group 7: the fruit swelling liquid A specifically comprises the following components: gibberellin (GA3) concentration was 25 ppm; zeatin (ZT) concentration was 8 ppm; the mass fraction of the boron fertilizer is 0.1 percent; the mass fraction of the plant extract is 3%. The fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 15 ppm; the mass fraction of Thidiazuron (TDZ) is 0.10 percent; the mass fraction of the fruit beauty is 0.03%; the mass fraction of the double strength is 0.01%; the mass fraction of the amino acid raw powder is 0.2%.
Test group 8: the formulas of the fruit swelling liquid A and the fruit swelling liquid B are as follows: the concentration of gibberellin (GA3) was 20ppm and the concentration of forchlorfenuron (CPPU) was 8 ppm.
In 5 months in 2017, in a Xingguan Dong grape base in Wuming district of Nanning city of the Guangxi Zhuang nationality, the test object is Rui Duyu grape, the fruit swelling liquid is prepared by the fruit swelling liquid formula of the test group 1-8, the grapes are subjected to fruit swelling treatment according to the fruit swelling method of the embodiment 1, and the rest are managed according to a conventional mode, and each group tests one mu of land. The results are detailed in table 2.
TABLE 2
The split rate described in table 2 is the number of splits present in a bunch of grapes as a percentage of the total number of bunches of grapes.
As can be seen from the comparison of the data of the test groups 1-5 in Table 2, the formulas of the fruit puffing liquid A and the fruit puffing liquid B of the invention have greater effects, and the components can play better effects only by matching with each other. As can be seen from the comparison of the data of the test group 1 and the test groups 6 to 7, the difference of the concentration content of each component of the fruit swelling liquid A and the fruit swelling liquid B has great influence on the fruit swelling effect, particularly the index of the cracking rate, the unreasonable component proportion easily causes the phenomenon of uneven fruit grain size and cracking of fruits, seriously influences the appearance quality of the grapes and influences the sale price. While the test group 8 used gibberellin (GA3) and forchlorfenuron (CPPU) which are commonly used in grape fruit puffing, the obtained effect was not as good as that of the fruit puffing liquid of the present invention.
In addition, in order to verify the fruit swelling effect of the grape fruit swelling device, the inventor also performs the following comparative tests: according to the formula of the fruit swelling liquid of the test group 8, the grape cracking rate of fruit swelling by using a grape fruit swelling device is 1.2%; the grape cracking rate of fruit swelling without using a grape fruit swelling device is 8.3%, and part of the surface of the harvested grape grains has drug spots, so that the appearance quality is seriously influenced, and the sale price is reduced.
Although the present invention has been described with respect to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A fruit swelling method of a new grape variety Ruidu ruby is characterized by comprising the following steps:
soaking the grapes in a fruit swelling solution A4-5 days after the grapes bloom, wherein the fruit swelling solution A is a mixed solution consisting of gibberellin (GA3), Zeatin (ZT), boron fertilizer and plant extract; the plant extract is obtained by extracting dark plum, bitter grass, Chinese magnoliavine fruit, raspberry and tomato with water;
soaking the grapes in a fruit swelling liquid B15-17 days after the blossoming of the grapes, wherein the fruit swelling liquid B is a mixed liquid consisting of forchlorfenuron (CPPU), Thidiazuron (TDZ), fruit beauty, doubling strength and amino acid raw powder;
in the grape fruit swelling process, the fruit swelling liquid A/the fruit swelling liquid B is filled into a grape fruit swelling device, and then the grapes are soaked;
the grape fruit swelling device comprises
The liquid storage device is sequentially divided into a liquid storage ball and an immersion part from bottom to top, the liquid storage ball is connected with the immersion part, the liquid storage ball is of a compressible hollow hemispheroid structure, and the immersion part is of a hollow cylinder structure;
a sandwich layer arranged in the liquid reservoir, the top of the sandwich layer is lower than the top of the liquid reservoir, an inner cavity is formed between the liquid reservoir and the sandwich layer, the bottom of the liquid storage ball is provided with a drain valve which is communicated with the inner cavity, an
The blowing system comprises an electric blower, an air delivery pipe and an air supply pipe, wherein the electric blower is arranged on the outer wall of the liquid reservoir, one end of the air delivery pipe is connected with an air outlet of the electric blower, the other end of the air delivery pipe is communicated with the air supply pipe, the air supply pipe is enclosed into a circle and is arranged on the upper end face of the liquid immersion part, a plurality of nozzles are further arranged on the air supply pipe, and the nozzles face the center of the circle.
2. The fruit puffing method according to claim 1, wherein: the fruit swelling liquid A specifically comprises the following components:
the concentration of gibberellin (GA3) is 18-22 ppm;
the concentration of Zeatin (ZT) is 10-15 ppm;
the mass fraction of the boron fertilizer is 0.2-0.3%;
the mass fraction of the plant extract is 5-8%.
3. The fruit puffing method according to claim 2, wherein: the fruit swelling liquid B comprises the following components:
the concentration of forchlorfenuron (CPPU) is 5-10 ppm;
the mass fraction of the Thidiazuron (TDZ) is 0.08-0.12%;
the mass fraction of the fruit beauty is 0.01-0.02%;
the mass fraction of the double strength is 0.02-0.03%;
the mass fraction of the amino acid raw powder is 0.2-0.5%.
4. The fruit puffing method according to claim 3, wherein: the fruit swelling liquid A specifically comprises the following components: the concentration of gibberellin (GA3) is 20ppm, the concentration of Zeatin (ZT) is 12ppm, the mass fraction of boron fertilizer is 0.25%, and the mass fraction of plant extract is 7%; the fruit swelling liquid B comprises the following components: the concentration of forchlorfenuron (CPPU) is 7 ppm; the mass fraction of Thidiazuron (TDZ) is 0.10 percent; the mass fraction of the fruit beauty is 0.01 percent; the mass fraction of the double strength is 0.02%; the mass fraction of the amino acid raw powder is 0.3%.
5. The fruit puffing method according to any one of claims 1 to 4, characterized in that: the preparation method of the plant extract comprises the following steps: freeze-drying dark plum, bitter herb, schisandra chinensis, raspberry and tomato, crushing into powder, mixing uniformly to obtain mixed powder, adding the mixed powder into water for soaking for 1-3h, and performing ultrasonic extraction with the ultrasonic power of 200 + 300W, wherein the material-liquid ratio is 1: 2-3, extracting for 50-60min at 70-80 ℃, extracting twice, combining the extracting solutions, and concentrating under reduced pressure to obtain a plant extracting solution; the mass ratio of the dark plum, the tape grass, the schisandra chinensis, the raspberry and the tomato is 1-2: 3-6: 5-8: 10-15: 25-30.
6. The fruit puffing method according to claim 1, wherein: the liquid storage ball and the liquid immersion part are integrally formed.
7. The fruit puffing method according to claim 1, wherein: the liquid storage ball is made of rubber materials.
8. The fruit puffing method according to claim 1, wherein: the outer surface of the liquid reservoir is sprayed with a layer of heat-insulating material, and the heat-insulating material is composite silicate heat-insulating paint.
9. The use of the method of claim 1 in the swelling of new grape variety Rudithongyu.
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Effective date of registration: 20221213 Address after: No. 174, Daxue East Road, XiXiangTang District, Nanning City, Guangxi Zhuang Autonomous Region Patentee after: GUANGXI ZHUANG AUTONOMOUS REGION ACADEMY OF AGRICULTURAL SCIENCES Address before: No. 174, Daxue East Road, XiXiangTang District, Nanning City, Guangxi Zhuang Autonomous Region Patentee before: GRAPE AND WINE Research Institute GUANGXI ACADEMY OF AGRICULTURAL SCIENCES |