CN108850142B - Method for improving activity of grape superoxide dismutase by using salicylic acid and application - Google Patents
Method for improving activity of grape superoxide dismutase by using salicylic acid and application Download PDFInfo
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- YVNQAIFQFWTPLQ-UHFFFAOYSA-O [4-[[4-(4-ethoxyanilino)phenyl]-[4-[ethyl-[(3-sulfophenyl)methyl]amino]-2-methylphenyl]methylidene]-3-methylcyclohexa-2,5-dien-1-ylidene]-ethyl-[(3-sulfophenyl)methyl]azanium Chemical compound C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C(=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=2C(=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=C1 YVNQAIFQFWTPLQ-UHFFFAOYSA-O 0.000 description 1
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- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
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- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A01G17/02—Cultivation of hops or vines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05D—INORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C; FERTILISERS PRODUCING CARBON DIOXIDE
- C05D1/00—Fertilisers containing potassium
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05G—MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENT SUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVING A SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES, SOIL-CONDITIONERS, WETTING AGENTS; FERTILISERS CHARACTERISED BY THEIR FORM
- C05G3/00—Mixtures of one or more fertilisers with additives not having a specially fertilising activity
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soil Sciences (AREA)
- Inorganic Chemistry (AREA)
- Pest Control & Pesticides (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Cultivation Of Plants (AREA)
- Fertilizers (AREA)
Abstract
The method for improving the activity of the superoxide dismutase of the grape by using the salicylic acid provided by the invention comprises the steps of preparing salicylic acid solution with the mass concentration of 1.0mmol/L and accessing Tween-20 with the volume fraction of 0.05%; spraying salicylic acid to grape clusters in four stages of flowering stage, expanding stage, color transferring stage and 2d before harvesting, drying, and starting to apply grape fresh-keeping quality-improving fertilizer and irrigate after sunset in afternoon of the spraying. The method prolongs the preservation time of the grape by more than 40%, provides internal antioxidant power by means of the grape preservation and quality improvement fertilizer, ensures that various nutrient components of the grape are not reduced but raised after the grape is subjected to preservation treatment by using salicylic acid, greatly delays the loss speed of nutrient substances of the grape after picking, prolongs the shelf life of the grape, improves the quality of the grape, and has wide applicability in the field of grape planting.
Description
Technical Field
The invention relates to the technical field of agricultural product preservation, in particular to the technical field of salicylic acid preservation of grapes.
Background
Grape is one of dominant industries in Xinjiang, is popular with consumers, and has huge market potential. However, because grape skin is thinner, the water content is large, the tissue is tender, the grape skin is easy to damage in the picking process, and the problems of falling particles, browning, stem drying, rot and the like are easy to occur in the storing and marketing process, so that the fresh-keeping effect of the grape is affected, and certain economic loss is caused.
At present, the grape fresh-keeping technology at home and abroad mainly comprises the combination of low temperature and SO 2 And (5) preserving. Although SO 2 Fumigation is effective in controlling postharvest rot of grapes and maintaining fruit quality, but due to SO 2 The dosage which causes damage to the grape is similar to the dosage which effectively kills the grape, and SO 2 The use of (a) can be accompanied with the problems of fruit bleaching, fruit stem browning, capillary crack, peculiar smell generation and the like, and SO 2 The problem of residual sulphides on grapes after fumigation is becoming more and more interesting. Thus, find alternative SO 2 The fumigation control of grape storage diseases maintains fruit quality, and a safe and effective preservation method is an important research point in the field of grape preservation.
The prior art shows that Salicylic Acid (SA) or a mixed solution of salicylic acid and Sodium Nitroprusside (SNP) has been used for improving the fresh keeping of juicy peaches, fresh flowers, strawberries and the like, but the use of salicylic acid or the mixed solution of salicylic acid and sodium nitroprusside can reduce the effective components beneficial to human bodies such as chlorophyll, carotenoid, total phenol of the peel, total flavone content, free amino acid, vitamin C content and the like, and a substance and a method capable of improving grape nutrition substances but having good fresh keeping effect are needed.
Disclosure of Invention
Aiming at the technical problem that salicylic acid and a compound thereof can reduce active ingredients of grapes in the prior art by spraying fresh-keeping before grape picking, the invention provides a method for improving the activity of superoxide dismutase in the grapes by using salicylic acid, wherein the salicylic acid is added into an aqueous solution of salicylic acid with the mass concentration of 0.5-2.0 mmol/L, the Tween-20 with the volume fraction of 0.05% is sprayed by the method before grape picking, and the grape is dried as soon as possible by using a temperature control device, so that the superoxide dismutase in the grapes is improved, and the method has wide applicability in the agricultural planting field.
The invention provides a method for improving the activity of grape superoxide dismutase by using salicylic acid, which comprises the following steps:
(1) Salicylic acid and Tween-20 are added into deionized water to prepare salicylic acid aqueous solution with the mass concentration of 0.5mmol/L-2.0mmol/L, and the volume fraction of the Tween-20 in the aqueous solution is 0.05%.
(2) And (3) selecting the clusters with consistent growth vigor and good illumination, and spraying the salicylic acid solution prepared in the step (1) to the grape clusters in four stages of a flowering period, an expansion period, a color conversion period and 2d before harvesting.
(3) Spraying the grape surface for multiple times in each stage, uniformly spraying, spraying Shi Yaoye about 200mL of each cluster of clusters, drying, and starting to apply special grape fresh-keeping quality-improving fertilizer and irrigating after sunset in the afternoon after each stage of spraying.
(4) After normal harvesting and precooling, each relevant index of grape fruits is measured every 7 d.
The drying mode in the invention is natural airing or evaporating the moisture on the surface of grape peel by adopting a temperature control device.
The temperature control device comprises a bottom plate, upright posts, air guide pipes and a steaming cylinder, wherein the upright posts and a battery are arranged on the bottom plate, the steaming cylinder is fixed on the upright posts, the air guide pipes are arranged at the upper parts of the steaming cylinders, the buffer layers and meshes are arranged at the joints of the steaming cylinder and the air guide pipes, the buffer layers are arranged at one side of the steaming cylinder, sponge layers are arranged at the positions, which are the same as the buffer layers, of the periphery of the inner wall of the steaming cylinder, mesh bottom plates are arranged at the bottoms of the steaming cylinder, cylinder covers are arranged at the upper parts of the steaming cylinders, fans and temperature control switches are arranged on the mesh bottom plates, heating mechanisms are arranged on the fans, heating layers are arranged above and below the heating mechanisms, a water tank is arranged in the middle of the heating mechanism, a ventilation pipe is arranged in the middle of the heating mechanism, the ventilation pipe penetrates through the water tank and the heating layers, thermocouples are arranged in the water tank, the thermocouples and the temperature control switches are electrically connected with the battery, the centers of the cylinder covers are provided with central holes, and the exhaust holes are arranged at the periphery of the cylinder covers.
More preferably, the upper part of the cylinder cover of the temperature control device is provided with handles at two sides of the central hole, the bottom plate is provided with supporting legs, and a ball head is arranged between the bottom plate and the upright post.
The special grape fresh-keeping quality-improving fertilizer provided by the invention comprises the following substances in parts by weight: 1-2 parts of salicylic acid, 20-30 parts of sheep manure, 15-20 parts of eggplant stem and leaf powder, 5-6 parts of plant ash extract, 4-10 parts of bean dregs and 20-40 parts of grape vinasse.
The grape fresh-keeping quality-improving fertilizer provided by the invention comprises the following substances in parts by weight: 1-2 parts of salicylic acid, 25-30 parts of sheep manure, 18-20 parts of eggplant stem and leaf powder, 5-6 parts of plant ash extract, 7-9 parts of bean dregs and 30-34 parts of grape vinasse.
More preferably, the grape fresh-keeping quality-improving fertilizer provided by the invention comprises the following substances in parts by weight: 2 parts of salicylic acid, 28 parts of sheep manure, 19 parts of eggplant stem and leaf powder, 6 parts of plant ash extract, 8 parts of bean dregs and 32 parts of grape vinasse.
The temperature control device controls the drying temperature to be 24-35 ℃.
In the invention, the wind speed controlled by the temperature control device is 8.0 m/s-10.7 m/s.
In the invention, the irrigation quantity after fertilization is 10m 3 /hm 2 -15m 3 /hm 2 The drip irrigation pipe is 40cm-60cm away from the grape tree root, and the fertilization distance is 20cm-40cm away from the grape root.
The invention has the beneficial effects that:
according to the method for improving the activity of the superoxide dismutase of the grape by using the salicylic acid, disclosed by the invention, the superoxide dismutase in the grape is improved by adopting the method that the salicylic acid aqueous solution with the mass concentration of substances being sprayed in a specific period of 0.5-2.0 mmol/L is added with the Tween-20 with the volume fraction of 0.05%, and then the superoxide dismutase in the grape is naturally dried or quickly evaporated after spraying, so that the preservation time of the grape is prolonged by more than 40%, meanwhile, the grape quality is improved while the internal antioxidant power is provided by using the grape preservation and quality improving fertilizer, so that various nutrient components of the grape are not reduced but are increased after the grape is subjected to preservation treatment by using the salicylic acid, the loss speed of the nutrient substances after the grape is greatly delayed, the superoxide dismutase activity is enhanced, the preservation period of the grape is prolonged, the quality of the grape is improved, and the grape is widely applicable to the field of grape planting.
Drawings
FIG. 1 is a schematic diagram of a cross-sectional structure of a temperature control device of the present invention;
FIG. 2 is a schematic diagram of a temperature control device according to the present invention;
FIG. 3 is a schematic view of a heating mechanism according to the present invention;
FIG. 4 is a graph showing superoxide dismutase activity in the post-harvest grape of the present invention.
In FIGS. 1-3, 1-bottom plate, 2-upright, 3-air duct, 4-evaporating cylinder, 5-heating mechanism, 6-water tank, 7-heating layer, 8-thermocouple, 9-ventilation pipe, 10-cylinder cover, 11-center hole, 12-exhaust hole, 13-handle, 14-buffer layer, 15-mesh, 16-sponge layer, 17-fan, 18-battery, 19-leg, 20-temperature control switch, 21-bulb.
Detailed Description
Specific embodiments of the present invention will be described in further detail below with reference to fig. 1-4 and examples, but the method of the present invention is not limited to the examples described below.
The thermocouple 8, the fan 17, the battery 18, the temperature control switch 20 and the bulb 21 used in the invention can be purchased or customized through market approaches.
Embodiment one: the invention relates to a method for improving the activity of grape superoxide dismutase by using salicylic acid
The invention provides a method for improving the activity of grape superoxide dismutase by using salicylic acid, which comprises the following steps:
(1) Salicylic acid and Tween-20 are added into deionized water to prepare aqueous solution of salicylic acid with the mass concentration of 1.0mmol/L, and the volume fraction of the Tween-20 in the aqueous solution is 0.05%.
(2) The method comprises the steps of selecting clusters with consistent growth vigor and good illumination, and spraying and preparing salicylic acid to the clusters in four stages of a flowering period, an expansion period (7 late days), a color conversion period (8 late days) and 2d (9 late days) before harvesting.
(3) Spraying the grape surface for multiple times in each stage, uniformly spraying, spraying Shi Yaoye about 200mL of each cluster of clusters, drying, and starting to apply grape fresh-keeping quality-improving fertilizer and irrigate after sunset in the afternoon after each stage of spraying.
(4) After normal harvesting and precooling, each relevant index of grape fruits is measured every 7 d.
The drying mode in the invention is to evaporate the moisture on the surface of grape peel by adopting a temperature control device.
Embodiment two: optimization test of salicylic acid concentration according to the invention
The test sets 3 Salicylic Acid (SA) treatment concentrations of 0.5mmoL/L (S1), 1.0mmoL/L (S2) and 2.0mmoL/L (S3), and each salicylic acid solution contains 0.05% Tween-20 by volume fraction and takes clear water as a control group.
The clusters with consistent growth vigor and good illumination are selected, and salicylic acid treatment is carried out on the grape clusters in the flowering period, the late 7 months (swelling period), the late 8 months (color conversion period) and the middle 9 months (2 d before harvesting). Spraying the fruit surface for several times at each stage, spraying uniformly, spraying Shi Yaoye about 200mL of each cluster of fruit clusters at each stage, drying, repeating 1 single plant, repeating 3 times, and taking an average value. After normal harvesting and precooling, after the laboratory is inoculated with botrytis cinerea, the laboratory is left for 60 days to measure various relevant indexes of grape fruits.
Weight loss (%) = (weight before storage-weight after storage)/weight before storage×100; fruit grain shedding rate (%) = (number of shed fruit grains/total number of fruit cluster fruit grains for detection) ×100; the rot index divides the grape rot status into 5 classes. Level 0: no decay or shrinkage mark exists; stage 1: the area of the paint is below 5% although the paint has decay marks; 2 stages: the area of the rotting trace is 5% -10%;3 stages: the area of the rotting trace is 10% -20%;4 stages: the area of the decay or shrinkage trace is more than 20 percent; the bacterial contamination rate (%) =the number of bacterial contamination clusters/total number of clusters to be detected×100; fruit hardness was measured using an Italian FT-327 type durometer. All assays were repeated 3 times and averaged.
Table 1: optimization data of salicylic acid concentration and comparison data with control group
| Test item | Weight loss rate | Shedding rate | Bacterial contamination rate | Hardness of | Decay index |
| S1, harvesting fruits after precooling | 4.2％ | 7.1％ | 6.01％ | 2.19kg·cm -2 | 1 |
| S2, harvesting fruits after precooling | 4.0％ | 4.9％ | 5.12％ | 2.47kg·cm -2 | 0 |
| S3, harvesting fruits after precooling | 4.7％ | 7.4％ | 6.11％ | 2.16kg·cm -2 | 1 |
| Harvesting pre-cooled fruits in control group | 14.9％ | 42.1％ | 18.05％ | 1.09kg·cm -2 | 3 |
From the data, 1.0mmoL/L salicylic acid is more obvious in improving the activity of grape superoxide dismutase, the aqueous solution of salicylic acid with the concentration of the prepared substances of 1.0mmoL is added, the aqueous solution contains 0.05 percent of Tween-20, so that the volatilization of moisture of grape fruits can be effectively slowed down, the weight loss is reduced, the shedding rate is greatly reduced, the bacterial infection rate is obviously reduced, the bacterial growth in grape inoculated with Botrytis cinerea is obviously inhibited, the hardness of fruits is obviously improved, and the rotting index is also effectively reduced.
Embodiment III: the invention relates to a method for improving the activity of grape superoxide dismutase by using salicylic acid
The method for using the salicylic acid to improve the activity of the superoxide dismutase of the grape has the advantages that the drying temperature controlled by the temperature control device is 24-35 ℃, the wind speed controlled by the temperature control device is 8.0-10.7 m/s, and the irrigation quantity after fertilization is 10m 3 /hm 2 -15m 3 /hm 2 The drip irrigation pipe is 40cm-60cm away from the grape tree root, and the fertilization distance is 20cm-40cm away from the grape root.
Embodiment four: the temperature control device of the invention
The temperature control device comprises a bottom plate 1, a column 2, an air guide pipe 3 and a steaming cylinder 4, wherein the column 2 and a battery 18 are arranged on the bottom plate 1, the steaming cylinder 4 is fixed on the column 2, the air guide pipe 3 is arranged at the upper part of the steaming cylinder 4, a buffer layer 14 and a mesh 15 are arranged at the joint of the steaming cylinder 4 and the air guide pipe 3, the buffer layer 14 is arranged at one side of the steaming cylinder 4, a sponge layer 16 is arranged at the same position of the periphery of the inner wall of the steaming cylinder 4 as the buffer layer 14, air holes for air flow passing are arranged on the buffer layer 14, the buffer layer 14 and the sponge layer 16 are used for preventing the air flow from blowing grapes to the side wall of the steaming cylinder 4 to be bruised, the mesh bottom plate is arranged at the bottom of the steaming cylinder 4, a cylinder cover 10 is arranged at the upper part of the steaming cylinder 4, a fan 17 and a temperature control switch 20 are arranged on the mesh bottom plate, a heating mechanism 5 is arranged on the fan 17, a heating layer 7 is arranged on the heating mechanism 5, the middle of the heating mechanism 5 is provided with the water tank 6, the middle of the heating mechanism 5 is provided with the ventilation pipe 9, the ventilation pipe 9 penetrates through the water tank and the heating layer 7, the water temperature of the water tank 6 is kept at a constant temperature through the heating wire in the heating layer 7, the air flow is heated to a fixed temperature when passing through the ventilation pipe 9 in the middle of the water tank 6, the water tank 6 is internally provided with the thermocouple 8, the thermocouple 8 is electrically connected with the temperature control switch 20, the temperature is accurately controlled through the thermocouple 8 and the temperature control switch 20, the grapes are prevented from being burnt or too low, the temperature control switch 20 and the fan 17 are respectively electrically connected with the battery 18, the center of the cylinder cover 10 is provided with the center hole 11, after the grape cluster is put into the center hole 11, the tail of the grape cannot be pinched off, the periphery of the cylinder cover 10 is provided with the exhaust holes 12, a part of the air flow flows out from the upper part, the air flow is prevented from flowing to one side, and the grape particles on the side wall are prevented from being brushed off, the buffer layer 14 and the mesh 15 also delay the speed of the air flow flowing out of the air guide pipe 3, reduce the damage of vortex formed by wind to the grape, but most of the air flow still flows out to the ground through the air guide pipe 3, and reduce the impact of the wind to the grape trellis and the grape thereon.
More preferably, the upper part of the cylinder cover 10 of the temperature control device is provided with the handles 13 at the two sides of the central hole 11, so that the cylinder cover 10 can be pulled open conveniently to put in grape strings, the supporting legs 19 are arranged below the bottom plate 1, the supporting legs 19 are designed into spines, the temperature control device is convenient to fix on soft ground, and the ball head 21 is arranged between the bottom plate 1 and the upright post 2.
Fifth embodiment: the invention relates to a grape fresh-keeping quality-improving fertilizer
The grape fresh-keeping quality-improving fertilizer comprises the following substances in parts by weight: 1g of salicylic acid, 20 parts of sheep manure, 15g of eggplant stem and leaf powder, 5g of plant ash extract, 4g of bean dregs and 20g of grape vinasse.
Example six: the invention relates to a grape fresh-keeping quality-improving fertilizer
The grape fresh-keeping quality-improving fertilizer comprises the following substances in parts by weight: 2g of salicylic acid, 30g of sheep manure, 20g of eggplant stem and leaf powder, 6g of plant ash extract, 10g of bean dregs and 40g of grape vinasse.
Embodiment seven: the invention relates to a grape fresh-keeping quality-improving fertilizer
The grape fresh-keeping quality-improving fertilizer comprises the following substances in parts by weight: 1g of salicylic acid, 25g of sheep manure, 18g of eggplant stem and leaf powder, 5g of plant ash extract, 7g of bean dregs and 30g of grape vinasse.
Example eight: the invention relates to a grape fresh-keeping quality-improving fertilizer
The grape fresh-keeping quality-improving fertilizer comprises the following substances in parts by weight: 2g of salicylic acid, 30g of sheep manure, 20g of eggplant stem and leaf powder, 6g of plant ash extract, 9g of bean dregs and 34g of grape vinasse.
Example nine: the invention relates to a grape fresh-keeping quality-improving fertilizer
The grape fresh-keeping quality-improving fertilizer comprises the following substances in parts by weight: 2g of salicylic acid, 28g of sheep manure, 19g of eggplant stem and leaf powder, 6g of plant ash extract, 8g of bean dregs and 32g of grape vinasse.
Example ten: superoxide dismutase and other nutritional ingredients after picking the grape planted by the method and the quality guarantee period detection method
A red globe grape field is selected, and is planted for three years continuously by adopting the planting method of the first embodiment of the invention, and superoxide dismutase activity, pericarp chlorophyll, carotenoid, pericarp total phenol, total flavone content, free amino acid and vitamin C content in the grape are tested after picking. The red globe grapes picked each year were recorded for evaluation of storage time and weight loss rate, shedding rate, decay index and hardness at 60 days of storage. And simultaneously testing the residual content of the nutrient substances in the grape along with the extension of the storage time, and drawing a curve. Grape weight loss (%) = (weight before ear storage-weight after storage)/weight before storage×100; fruit grain shedding rate (%) = (number of shed fruit grains/total number of fruit cluster fruit grains for detection) ×100; the rot index divides the grape rot status into 5 classes. Level 0: no decay or shrinkage mark exists; stage 1: the area of the paint is below 5% although the paint has decay marks; 2 stages: the area of the rotting trace is 5% -10%;3 stages: the area of the rotting trace is 10% -20%;4 stages: the area of the decay or shrinkage trace is more than 20 percent; the bacterial contamination rate (%) =the number of bacterial contamination clusters/total number of clusters to be detected×100; fruit hardness was measured using an Italian FT-327 type durometer. All assays were repeated 3 times and averaged.
The method for measuring superoxide dismutase activity, pericarp chlorophyll, carotenoid, pericarp total phenol, total flavone content, free amino acid and vitamin C in grape comprises respectively and randomly taking 5 clusters for measurement once each time every second day of cluster warehousing and storage, and taking average value after 5 times of measurement. The activity of the superoxide dismutase of the grape is measured by adopting a nitrogen blue tetrazole method, and the content of total phenols is measured by adopting a furin-phenol colorimetric method; naNO is adopted for measuring the total flavone content 2 -Al(NO 3 ) 3 A color development method; the method comprises the steps of measuring chlorophyll and carotenoid content by adopting an alcohol extraction method, measuring the titratable acid content (calculated by tartaric acid) of fruit juice by adopting an acid-base neutralization method, measuring the soluble sugar content by adopting a phenol-sulfuric acid colorimetric method, measuring the glucose content by adopting an enzyme liquid chromogenic method, measuring the soluble protein content by adopting a coomassie brilliant blue-G250 chromogenic method, measuring the vitamin C content by adopting a sodium 2, 6-dichloro indophenol titration method, measuring the free amino acid content by adopting a ninhydrin chromogenic method, and ensuring that when more than 1 level of rot occurs to 60 percent of fruits in a storage period.
The change trend of superoxide dismutase activity in the grape adopts the grape of the invention and the grape which is picked in the same environment and is not treated as the measurement of 5 clusters randomly after every 15d of treatment and repetition after the cluster is put in storage and the storage day, and the measurement is carried out 5 times.
TABLE 2 weight loss rate, falling off rate, decay index and hardness at 60 days of storage
TABLE 3 grape nutrient content after picking
As can be seen from the data shown in tables 2, 3 and 4, the planting method of the invention can stably increase the superoxide dismutase, pericarp chlorophyll, carotenoid, pericarp total phenol, total flavone content, free amino acid and vitamin C content in red globe grapes, and the storage time of red globe grapes is increased by more than 40% by adopting the same storage method, the loss speed of grape nutrient substances is reduced, the nutritive value of grapes is increased, and under the condition of no treatment, the superoxide dismutase activity in the grapes is 25 unit.g -1 FW·min -1 About, along with the extension of the storage time, the growth is firstly carried out, then the rapid reduction is carried out, the enzyme activity is obviously reduced in the later storage period, and the storability is poorer and worse, but the superoxide dismutase activity in the grape is higher after being picked, and the rising speed is slower, so that the grape metabolism is effectively delayed.
Example eleven: the method of the invention is compared with the common planting method
A red globe grape is selected to be equally divided into four parts, twenty grape trees are planted in each part of the land, all grape trees are planted in the same year, and the planting method, the common planting method without salicylic acid treatment, the planting method with direct salicylic acid spraying and the planting method with salicylic acid aqueous solution with the mass concentration of 1.0mmol/L of substances with the volume fraction of 0.05% Tween-20 are adopted for planting, and the superoxide dismutase, the pericarp chlorophyll, the carotenoid, the pericarp total phenol, the total flavone content, the free amino acid content and the vitamin C content in the grape are tested after picking. The grape fresh-keeping quality-improving fertilizer is applied in the planting method, and the other three types of organic fertilizers with the same quantity for the commercial grapes are applied, and the irrigation times and the quantity are the same.
According to the method, the activity of the superoxide dismutase in the grape is obviously improved by more than 30%, and the increasing speed of the superoxide dismutase is delayed according to the ten-step embodiment, so that the fresh-keeping time of the grape can be prolonged by more than 40%, and the method is effective in the grape treatment in the planting process. According to the data, the salicylic acid aqueous solution planting method with the mass concentration of 1.0mmol/L of substances with the volume fraction of 0.05% Tween-20 has a certain effect on improving the superoxide dismutase activity, but other effective components in the grapes are reduced, and the quality of the grapes is reduced, so that the spraying and evaporating of the salicylic acid and Tween-20 are carried out in cooperation with the corresponding fertilization and irrigation schemes, and the content of other nutritional components in the grapes can be effectively improved under the condition of improving the superoxide dismutase activity, the loss speed of the nutritional components in the grapes after picking is delayed, the shelf life is prolonged, and the quality of the grapes is maintained.
The present invention may be better implemented as described above, and the above examples are merely illustrative of preferred embodiments of the present invention and not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solution of the present invention should fall within the scope of protection defined by the present invention without departing from the spirit of the design of the present invention.
Claims (2)
1. A method for improving grape fruit quality using salicylic acid, the method comprising:
adding salicylic acid and Tween-20 into deionized water to prepare salicylic acid solution containing 0.05% of Tween-20 and salicylic acid with the mass concentration of 0.5-2.0 mmol/L;
uniformly spraying salicylic acid solution on grape ears in four stages of a flowering phase, an expanding phase, a color transferring phase and 2d before harvesting, wherein the spraying amount of the salicylic acid solution in each stage is 200mL, spraying for multiple times, naturally airing after each spraying or evaporating the moisture on the surfaces of grape peel by adopting a temperature control device with the wind speed of 8.0-10.7 m/s and the drying temperature of 24-35 ℃;
applying grape fresh-keeping quality-improving fertilizer and irrigating after sunset in afternoon of the day when spraying at each stage is finished;
the grape fresh-keeping quality-improving fertilizer comprises the following components: the wine comprises, by mass, 2 parts of salicylic acid, 28 parts of sheep manure, 19 parts of eggplant stem and leaf powder, 6 parts of plant ash extract, 8 parts of bean dregs and 32 parts of grape vinasse;
the irrigation quantity of the irrigation is 10m 3 /hm 2 ～15m 3 /hm 2 The drip irrigation pipe is 40cm-60cm away from the grape tree root, and the fertilization distance is 20cm-40cm away from the grape root.
2. The use of the method for improving grape fruit quality using salicylic acid according to claim 1 for prolonging fruit storage time and delaying loss of fruit nutrients.
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