CN109221182B - Inducer for inducing and improving aroma diversity of Guichang kiwi fruits - Google Patents

Inducer for inducing and improving aroma diversity of Guichang kiwi fruits Download PDF

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CN109221182B
CN109221182B CN201811061235.6A CN201811061235A CN109221182B CN 109221182 B CN109221182 B CN 109221182B CN 201811061235 A CN201811061235 A CN 201811061235A CN 109221182 B CN109221182 B CN 109221182B
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inducer
percent
inducing
aroma
diversity
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CN109221182A (en
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龙友华
张承
吴小毛
王秋萍
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Guizhou University
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
    • A01N43/90—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having two or more relevant hetero rings, condensed among themselves or with a common carbocyclic ring system
    • 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
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
    • A01N43/02—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms
    • A01N43/04—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom
    • A01N43/14—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings
    • A01N43/16—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings with oxygen as the ring hetero atom
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N47/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid
    • A01N47/08—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having one or more single bonds to nitrogen atoms
    • A01N47/28—Ureas or thioureas containing the groups >N—CO—N< or >N—CS—N<
    • A01N47/30—Derivatives containing the group >N—CO—N aryl or >N—CS—N—aryl

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  • Life Sciences & Earth Sciences (AREA)
  • Environmental Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Plant Pathology (AREA)
  • Dentistry (AREA)
  • General Health & Medical Sciences (AREA)
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Abstract

The invention discloses an inducer for inducing and improving the aroma diversity of long and noble kiwi fruits, which comprises 0.05-0.2% of 1- (2-chloro-4-pyridine) -3-phenylurea, 0.5-2.0% of chitosan, 0.05-0.15% of tetramycin, 0.05-0.15% of matrine and the balance of water by mass percentage. After the fruit soaking treatment by the inducer, the proportion of aroma substances such as aldehydes, alcohols, olefin, alkane and the like in aroma components of the noble and long kiwi fruits is increased, and the diversity of the aroma of the noble and long kiwi fruits is improved. Has the advantages of environmental protection, low cost, obvious effect, easy popularization and the like.

Description

Inducer for inducing and improving aroma diversity of Guichang kiwi fruits
Technical Field
The invention relates to the technical field of kiwi fruit cultivation in agriculture, and particularly relates to an inducer for inducing and improving aroma diversity of long and noble kiwi fruits.
Background
The Guichang kiwi fruit (Actinidia deliciosa cv. Guichang) is a good green meat variety in delicious kiwi fruit, and has the advantages of good fruit shape quality, moderate sour and sweet taste, storage resistance, high yield performance and good fruit tree growth vigor (dense branches and vigorous growth). In recent years, the cultivation area of the noble and long kiwi fruits is expanded year by year in the provinces and the interior and the exterior. The aroma components are important components of the quality of the kiwi fruit and are also important factors influencing fresh eating, storage, processing and the like of the kiwi fruit.
Scholars at home and abroad have studied the aroma components of various kiwi fruit varieties such as 'Hongyang', 'Haiwodede', 'Huangjinguo', 'Jinyan', 'Wudang No. 1', 'Yate' and 'Actinidia arguta', and also have studied the influence of treatments such as 1-MCP, refrigeration and the like on the aroma components of the fruits. Currently, researches for improving the diversity of the aroma components of kiwi fruits are reported, and mainly include 1-MCP treatment, cold storage treatment and the like, but the treatments are high in cost and poor in effect. Based on the above, the invention provides the inducer for inducing and improving the aroma diversity of the Guichang kiwifruit, which can effectively improve the ratio of aldehydes, alcohols, olefins and alkanes in the aroma components of the fruit, improve the aroma diversity, and has low cost and obvious effect.
Disclosure of Invention
The invention aims to provide an inducer for inducing and improving the aroma diversity of Guichang kiwifruit, and aims to solve the problems of high cost, poor effect and the like in the prior art. Has the advantages of simple operation, low cost, obvious effect and the like.
The invention is realized by the following technical scheme:
firstly, the invention provides an inducer for inducing and improving the aroma diversity of the Guichang kiwi fruits, which is characterized in that: calculated by mass percentage, the compound preparation contains 0.05 to 0.2 percent of 1- (2-chloro-4-pyridine) -3-phenylurea, 0.5 to 2.0 percent of chitosan, 0.05 to 0.15 percent of tetramycin, 0.05 to 0.15 percent of matrine and the balance of water. The paint comprises the following components in percentage by mass: 0.1% of 1- (2-chloro-4-pyridine) -3-phenylurea, 1.2% of chitosan, 0.1% of tetramycin, 0.1% of matrine and the balance of water.
In the technical scheme, the chitosan is water-soluble, the deacetylation degree is more than 95%, and the molecular weight is 10-50 KDa; the tetramycin is a 0.3% tetramycin aqueous solution; the matrine is 0.3% matrine solution. The application method of the inducer comprises soaking fructus Actinidiae chinensis after blossom-breaking.
Compared with the prior art, the inducer of the invention is composed of natural substances of chitosan, 1- (2-chloro-4-pyridine) -3-phenylurea, tetramycin and matrine, and after treatment, the proportion of aldehydes, alcohols, olefins and alkanes in fruit fragrance components can be effectively improved, the diversity of kiwi fruit fragrance is improved, the cost is low, and the effect is obvious.
Drawings
FIG. 1 is a graph showing the comparison of aroma component species content of non-fruit-macerated and fruit-macerated 'noble long' kiwi fruits.
Detailed Description
The present invention will be described with reference to preferred embodiments. The specific material ratios, methods of use, and results thereof described in the examples are illustrative of the invention only and should not, nor should they be construed as limiting the invention as detailed in the claims.
Implementation example:
(1) the raw material sources are as follows: 1- (2-chloro-4-pyridine) -3-phenylurea, Sichuan national photo-agriculture chemical Co., Ltd; chitosan, biological engineering ltd, huarui, hannan; tetramycin, available from Liaoning microbial engineering, Inc.; matrine, north Heidenfeng pharmaceutical Co.
(2) Composition and preparation of the inducing agent
The inducer formula comprises the following components: 0.1% of 1- (2-chloro-4-pyridine) -3-phenylurea, 1.2% of chitosan, 0.1% of tetramycin, 0.1% of matrine and the balance of water. Preparation: weighing and mixing 1- (2-chloro-4-pyridine) -3-phenylurea, chitosan, tetramycin and matrine with required mass, and adding water with required volume for full dissolution to obtain the inducer.
(3) Test method
And (3) experimental design: in the test, 2 treatments of non-soaked fruits and soaked fruits are set, and the soaked fruits are treated by an inducer. The non-fruit-soaking treatment and the fruit-soaking treatment are respectively repeated for 4 times, each time 2 trees are repeated, the pollination time is 5 months and 11 days to 13 days in 2017, the fruit-soaking time is 5 months and 24 days (flowering time), the total time is 8 cells, and each cell and the periphery of the cell are provided with protective rows.
Summary of the test: the test is carried out in 2017 in Yunchai county of GuizhouThe method is carried out by Yangxing planting farmer professional cooperative (26 degrees 79 '80.0' N, 106 degrees 56 '58.2' E) in a kiwi orchard, the average altitude is 1267 m, the subtropical humid climate with monsoon season, the annual average temperature is 16.7 ℃, the annual rainfall reaches 1293mm, and the rain and heat periods are the same. The main cultivated variety is 'noble and long' kiwi fruit, cultivated in a 'T' -shaped frame, 4 years old tree, 3 multiplied by 3m of plant row spacing, 74 plants are planted every 667m2, 67 plants among the female plants are planted, and the field management is carried out according to the green food management standard. The soil type of the orchard to be tested is yellow soil, soil samples with the depth of 0-60 cm are randomly and multi-point mixed and collected in the orchard before the test to serve as the background value of the soil, and the organic matter content of the soil samples is 25.94 g-kg-1Total nitrogen content 1.38 g.kg-1Total phosphorus content 1.65 g/kg-1Total potassium content 34.41 g.kg-1Quick-acting nitrogen content 96.15 mg/kg-1Quick-acting phosphorus content of 42.41 mg/kg-1Rapid potassium content 316.44 mg/kg-1The effective zinc content is 1.93 mg/kg-1Effective iron content of 50.06 mg/kg-1 and effective copper content of 0.55 mg/kg-1Effective manganese content 20.11 mg/kg-1And the pH value is 5.60.
The fruit aroma component measuring method comprises the following steps: and (3) determining the aroma components of the kiwi fruits when the kiwi fruits reach the edible state, and determining by adopting a GC-MS method. The instrument comprises the following steps: gas chromatography mass spectrometer (Trace 1300 GC; MS: ISQ; Saimer Feishale, USA); PAL System three-in-one injector (CTC corporation, switzerland); 100 μm PDMS extraction fiber head (SUPELCO, USA).
(I) sample processing method 5mL of sample is placed in a 20mL headspace bottle (the solid sample does not exceed 1/4 of the headspace bottle), and the bottle cap is pressed. Extracting with solid phase micro-extraction needle for 20min after headspace 40min at 55 deg.C. (the extraction needle is aged at 250 ℃ for 10min before use, is sequentially washed by methanol, ethanol, ether, n-hexane, deionized water and methanol after being cooled to room temperature) and is manually injected, and the extraction needle stays at an injection port for 5 min.
② gas condition chromatographic column: TG-5MS capillary column (30 m.times.0.25 mm. times.0.25 μm); carrying out gas loading: he, flow rate 1 mL/min-1No shunt sampling; sample introduction temperature: the temperature of the column box is 50 ℃ at 240 ℃; temperature rising procedure: the initial temperature is 50 deg.C, and the temperature is maintained for 2min at 4 deg.C/min-1Increasing the temperature to 240 ℃ for maintainingHolding for 5 min.
③ Mass Spectrometry Condition ion Source: EI ionization source with energy of 70eV and multiplication voltage of 1400V; ion source temperature: 250 ℃, interface temperature: 250 ℃; scanning range: 40 to 450m/z, with an interval of 0.3 s.
(4) The effect of the embodiment example is as follows:
the content of fragrance component types of 'Guichang' kiwi fruit
The relative content of various aroma components of the 'noble long' kiwi fruit is classified and counted as shown in figure 1, and the aroma components of the unfermented and the infused fruits respectively comprise 89.35 and 59.94%, 0.44 and 12.14%, 0.37 and 2.81%, 0.16 and 0.15%, 0.77 and 1.49%, 0.42 and 4.58%, 7.81 and 15.52%, 0.30 and 0.34%, 0.33 and 1.32%, 0.05 and 1.13%, 0.00 and 0.58%. The fruits with the large difference between the aroma components of the fruits without fruit soaking and the fruits with the fruit soaking are lipid, alcohol, aldehyde, olefin and alkane, wherein the aroma components of the fruits without fruit soaking are obviously higher in lipid and lower in alcohol, aldehyde, olefin and alkane than the fruits with the fruit soaking. The main types of fragrance of the fruits which are not soaked are lipid and alkane, and the main types of fragrance of the fruits which are soaked are lipid, aldehyde, alkene, alkane and alcohol. The fruit soaking treatment by the inducer has great influence on the fragrance of the 'noble and long' kiwi fruit, the proportion of aldehydes, alcohols, olefin and alkane in the fragrance components of the kiwi fruit is increased, and the diversity of the fragrance is improved.
The above are only specific application examples of the present invention, and other embodiments of the present invention are within the scope of the present invention as claimed by using equivalent alternatives or equivalent variations.

Claims (4)

1. The inducer for inducing and improving the aroma diversity of the Guichang kiwifruits is characterized in that: calculated by mass percentage, the compound preparation contains 0.05 to 0.2 percent of 1- (2-chloro-4-pyridine) -3-phenylurea, 0.5 to 2.0 percent of chitosan, 0.05 to 0.15 percent of tetramycin, 0.05 to 0.15 percent of matrine and the balance of water.
2. The inducer for inducing and improving the aroma diversity of Actinidia nobilis according to claim 1, wherein: calculated by mass percentage, the compound preparation contains 0.1 percent of 1- (2-chloro-4-pyridine) -3-phenylurea, 1.2 percent of chitosan, 0.1 percent of tetramycin, 0.1 percent of matrine and the balance of water.
3. The inducer for inducing and improving the aroma diversity of Actinidia nobilis according to claim 1, wherein: the chitosan is water-soluble, the deacetylation degree is more than 95%, and the molecular weight is 10-50 KDa; the tetramycin is a tetramycin aqueous solution with the concentration of 0.3 percent; the matrine is matrine solution with concentration of 0.3%.
4. The inducer for inducing and improving the aroma diversity of Actinidia nobilis according to claim 1, wherein: the application method of the inducer comprises soaking fructus Actinidiae chinensis after blossom-breaking.
CN201811061235.6A 2018-09-12 2018-09-12 Inducer for inducing and improving aroma diversity of Guichang kiwi fruits Active CN109221182B (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106689172A (en) * 2016-12-19 2017-05-24 海南正业中农高科股份有限公司 Composition containing chitosan and forchlorfenuron
CN107573179A (en) * 2017-10-24 2018-01-12 贵州大学 A kind of expensive long Kiwi berry Pesticidal foliage fertilizer and preparation method thereof
CN108353942A (en) * 2018-04-02 2018-08-03 徐州农丰生物化工有限公司 A kind of new plant growth regulator

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106689172A (en) * 2016-12-19 2017-05-24 海南正业中农高科股份有限公司 Composition containing chitosan and forchlorfenuron
CN107573179A (en) * 2017-10-24 2018-01-12 贵州大学 A kind of expensive long Kiwi berry Pesticidal foliage fertilizer and preparation method thereof
CN108353942A (en) * 2018-04-02 2018-08-03 徐州农丰生物化工有限公司 A kind of new plant growth regulator

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"CPPU 和1-MCP 处理对猕猴桃货架期感官品质的影响";张艳宜 等;《中国食品学报》;20170331;第17卷(第3期);第209-216页 *
"Identification, Synthesis, and Safety Assessment of Forchlorfenuron (1-(2-Chloro-4-pyridyl)-3-phenylurea) and Its Metabolites in Kiwifruits";Zhiwei Zhang 等;《J. Agric. Food Chem》;20151231(第63期);第3059-3066页 *
"膨大剂处理对六种猕猴桃采收和软熟时品质的影响";庞荣 等;《现代食品科技》;20171231;第33卷(第8期);第235-240页 *

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