CN110214645A - 一种提高草莓硬度和保鲜期的栽培及储藏方法 - Google Patents
一种提高草莓硬度和保鲜期的栽培及储藏方法 Download PDFInfo
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Abstract
本发明公布了一种提高草莓硬度和保鲜期的栽培及储藏方法,包括以下步骤:种植方法包括在生长期使用澄清石灰水、植物活性剂和生长调节剂对草莓浇灌,生殖生长阶段使用叶面营养液对草莓喷洒,并使用紫外光和负离子发生器对草莓处理,成熟期使用紫外光和大棚通入气体处理;采摘储藏方法步骤包括采摘前处理、降温气调、喷膜和包装。本发明方法所种植和保藏的草莓,具有硬度高、储藏性好的特点,有效的延长了草莓的保藏时间,提高了草莓的经济价值,增加了种植户的经济收入。
Description
技术领域
本发明属于草莓种植和储藏技术领域,具体涉及一种提高草莓硬度和保鲜期的栽培及储藏方法。
背景技术
草莓为多年生草本植物,原产于南美,目前中国各地以及欧洲等地被广泛种植,草莓种植品种已大2万多个,中国种植的品种主要为硕丰、明晶、明旭等;草莓中含有丰富的维生素C、维生素A等多种维生素,并且含有鞣酸、多种微量元素、叶酸、鞣花酸等营养成分,其中矿物质元素含量是苹果、梨和葡萄的3-4倍,长期食用具有缓解夜盲症、明目羊肝,并且具有促进生长发育、胃肠道蠕动和食物消化的功能,能够有效改善便秘,可降低痤疮、肠癌的发病率,具有较高的营养和保健价值。草莓质地柔软,其中含有丰富的可溶性固体物质,并且其中含有丰富的营养成分,采摘后受光照、氧化和微生物等影响,导致草莓快速变质腐败,极大的缩短了草莓的保存和保鲜时间。除受外界光照、微生物和氧气等因素影响草莓保存时间外,草莓细胞内含有果胶酯酶、聚半乳糖醛酸酶等果实软化酶也会加快草莓果实的软化进度,并且其中含有的不溶性原果胶和果胶酸,保存过程中转化为可溶性果胶也会加速果实软化;在栽培过程中,草莓果实对钙的摄入量对果实硬度会产生直接性的影响。
发明内容
本发明的目的:草莓果实受外界光照、微生物和氧气等因素影响草莓保存时间外,草莓细胞内含有果胶酯酶、聚半乳糖醛酸酶等果实软化酶也会加快草莓果实的软化进度,并且其中含有的不溶性原果胶和果胶酸,保存过程中转化为可溶性果胶也会加速果实软化;在栽培过程中,草莓果实对钙的摄入量对果实硬度会产生直接性的影响。为解决上述问题,本发明提供一种提高草莓硬度和保鲜期的栽培及储藏方法。
本发明是通过以下技术方案实现的:
一种提高草莓硬度和保鲜期的栽培及储藏方法,包括种植方法和采摘储藏方法两个步骤:
所述的种植方法,包括以下步骤:
B1生长期:在草莓开花前一个月内,使用澄清石灰水浇灌润透草莓种植土壤,浇灌两次,两次间隔时间为10天,然后使用植物活性剂对草莓植株进行喷洒和浇灌,每7天使用1次;使用植物活性剂后,向滴灌水槽内加入水质量2.3%-3.7%的生长调节剂对草莓进行滴灌作业,每天2次,每次滴灌时间为30-40min,滴灌前后2h内保持大棚内温度为23-27℃,并同时开启大棚循环风扇;
B2生殖生长期:草莓开花后,每3-4天对叶面喷洒叶面营养液1次,草莓果实形成以后,先使用质量浓度为3.1%-4.5%的改性酪蛋白溶液对草莓果实喷洒,再使用光照强度为120-170Lux紫外光对果实照射处理12-18min,然后使用负离子发生器通过管道向果实喷施气体7-10min,每3-4天进行1次;
B3成熟期:当草莓果实达到六成熟之后,降低土壤中水分含量至50%-60%,大棚环境湿度保持在90%以上,使用改性酪蛋白溶液对果实喷洒覆膜,夜间使用光照强度为100-140Lux紫外光对果实照射8-12min,每2天使用1次,间隔期夜间将大棚密闭,然后向大棚内分别通入空气体积0.03-0.06%的氖气和0.01%-0.03%氪气;
所述的采摘储藏方法,包括以下步骤:
D1采摘前处理:选择成熟度在8成以上的草莓果实采摘,采摘前2天,使用质量浓度为0.5%-1.1%的蛋白酶溶液向草莓茎部注射1ml,然后使用无菌水对草莓进行雾化清洗2-3h,果实表面水干后采摘,并将草莓果实经紫外杀菌处理3-5min,得杀菌草莓;
D2降温气调:先将杀菌草莓置于10-14℃环境静置1h,然后转至1-3℃的储藏室内静置4h以上,密闭储藏室然后调节其中氧气体积含量降至2%-3%,二氧化碳体积含量升至21%-24%,保持气体状态储藏4h以上,得预处理草莓;
D3喷膜:向无菌水中加入甘油、亚麻酸、苦楝素和络氨酸搅拌混合,制成防护液,将防护液温度降至3-7℃后向预处理草莓表面喷洒,得喷膜草莓;
D4包装:在塑料包装盒底部垫上一层薄海绵,把喷膜草莓放置在海绵上层,盖上塑料包装盒,并将塑料包装盒放入塑料薄膜袋,将塑料薄膜袋抽至真空,再向塑料薄膜袋中充入混合气体,置于1-3℃环境储藏。
步骤B1中所述的植物活性剂,其各配制成分质量计份为:无菌水60-70份、发酵提取物4-8份、姜黄素7-11份、乳链菌肽3-6份、镁0.01-0.02份、锌0.02-0.03份、钼0.01-0.02份、钴0.015-0.03份、稀乙酸1-3份。
所述的发酵提取物,其制作方法为:向豆浆中加入其质量3%-5%的蔗糖搅拌混合,制得培养基质,然后将质量配比为3:2的草分枝杆菌和短小棒杆菌接种至培养基质发酵5-7天,经灭菌后向发酵液加入乙醇提取,经浓缩烘干,制得发酵提取物。
步骤B1所述的生长调节剂,其配制方法为:按照质量计份称取改性谷胱甘肽1.2-2.9份、乳酸钙3-6份、硒酸钙2-5份、γ-氨基丁酸1.5-2.8份、甘氨酸5-8份、枸橼酸1-3份、绿原酸1-3份;向无菌水中加入乳酸钙和硒酸钙,然后加入γ-氨基丁酸搅拌混合,升温至42-57℃保温2-3h,再加入改性谷胱甘肽、甘氨酸、枸橼酸和绿原酸搅拌混合20-27min,经喷粉干燥,制得生长调节剂。
所述的改性谷胱甘肽,其方法为:将谷胱甘肽加入无菌水中,然后分别加入无菌水质量3.1%-3.8%的叶酸和0.2%-0.6%的螯合三价铁,将反应釜升温至37-45℃保持3-4h,烘干后制得改性谷胱甘肽。
步骤B2中所述的改性酪蛋白,其方法为:将酪蛋白加入水中,然后分别加入水质量4%-7%的醋酸钠和1.5%-2.7%的黄酒,搅拌混合后在35-43℃保温3-4h,烘干后制得改性酪蛋白。
步骤B2中所述的叶面营养液,其各配制成分质量计份为:无菌水70-90份、土槿皮酸1.2-2.8份、茶多酚4-8份、蚁酸0.5-1.4份、亚麻油1-3份、火麻提取物2-6份、紫苏提取物2-4份、乳酸钙3-7份、硒酸钙1-2份。
所述的火麻提取物和紫苏提取物,均采用乙醇回流提取方法制得。
步骤D3中所述的防护液,其各配制成分质量计份为:无菌水50-60份、甘油7-10份、亚麻酸2-5份、苦楝素0.3-0.7份和络氨酸2-4份。
步骤D4中所述的混合气体,其各配制成分体积百分比为:氧气2%-3%、二氧化碳23%-27%、乙烯3%-6%、其余为氮气。
本发明相比现有技术具有以下优点:栽种方面,采用澄清石灰水对草莓种植土壤进行浇灌,可降低土壤中钠、钾等影响草莓植株对钙离子吸收的成分,提高植株对土壤中钙离子吸收的效率;使用植物活性剂对草莓进行喷洒和浇灌,其中含有发酵提取物、姜黄素、乳链菌肽等成分可提高植株根部、茎和叶部细胞活性,从而提高植株对功能液有效成分的吸收利用,并且通过草分枝杆菌和短小棒杆菌发酵作用产生发酵提取物以及乳链菌肽,可提高草莓的钙离子吸收和抗逆性能力,并使用生长调节剂对草莓滴灌作业,其中含有的改性酪蛋白可有效提高细胞壁的通透性,进而提高细胞对功能成分的吸收能力,γ-氨基丁酸与钙离子形成络合物,可提高植株对钙离子的吸收能力,使钙离子更容易被植株所吸收;生长发育期阶段,使用叶面营养液对植株喷洒,其中含有乳酸钙和硒酸钙成分可提高草莓中钙的含量,所含有的土槿皮酸、茶多酚等成分可提高草莓果实的抗病虫害能力和抗逆性,并且具有较高的使用安全性和可靠性;通过对酪蛋白进行改性,了提高酪蛋白的成膜性,所形成的防护膜具有薄和一定的抗拉伸强度,对果实起到较好的防护作用,并通过紫外光和负离子气体提高草莓果实的抗逆性,从而提高草莓硬度和保存时间;成熟期阶段,通过改性酪蛋白对果实防护膜,降低紫外光对果实的损害,并通过紫外光的照射提高了草莓果实的抗逆性反应,从而提高草莓硬度和保存时间,并且通过间隔期向大棚内加入氖气和氪气,同样也起到提高草莓硬度的作用。储藏方法方面,对成熟度在8成及以上的草莓进行采摘,可防止草莓过度成熟不易保存,并在采摘前注塑蛋白酶溶液,可降低果实中软化酶成分,提高草莓的保存周期,通过降温、气调和覆膜对草莓果实进行处理,可降低果实的氧化呼吸能力和酶活性,并与外界环境进行隔离,降低阳光、氧气和微生物对草莓的损害,从而使草莓保存过程中软化速率下降,减低了草莓硬度的衰退时间,延长了草莓保存周期。
具体实施方式
实施例1:
一种提高草莓硬度和保鲜期的栽培及储藏方法,包括种植方法和采摘储藏方法两个步骤:
所述的种植方法,包括以下步骤:
B1生长期:在草莓开花前一个月内,使用澄清石灰水浇灌润透草莓种植土壤,浇灌两次,两次间隔时间为10天,然后使用植物活性剂对草莓植株进行喷洒和浇灌,每7天使用1次;使用植物活性剂后,向滴灌水槽内加入水质量2.4%的生长调节剂对草莓进行滴灌作业,每天2次,每次滴灌时间为31min,滴灌前后2h内保持大棚内温度为24℃,并同时开启大棚循环风扇;
B2生殖生长期:草莓开花后,每3天对叶面喷洒叶面营养液1次,草莓果实形成以后,先使用质量浓度为3.2%的改性酪蛋白溶液对草莓果实喷洒,再使用光照强度为127Lux紫外光对果实照射处理13min,然后使用负离子发生器通过管道向果实喷施气体7.5min,每3天进行1次;
B3成熟期:当草莓果实达到六成熟之后,降低土壤中水分含量至51%,大棚环境湿度保持在90%以上,使用改性酪蛋白溶液对果实喷洒覆膜,夜间使用光照强度为105Lux紫外光对果实照射9min,每2天使用1次,间隔期夜间将大棚密闭,然后向大棚内分别通入空气体积0.032%的氖气和0.012%氪气;
所述的采摘储藏方法,包括以下步骤:
D1采摘前处理:选择成熟度在8成以上的草莓果实采摘,采摘前2天,使用质量浓度为0.6%的蛋白酶溶液向草莓茎部注射1ml,然后使用无菌水对草莓进行雾化清洗2.5h,果实表面水干后采摘,并将草莓果实经紫外杀菌处理3.5min,得杀菌草莓;
D2降温气调:先将杀菌草莓置于11℃环境静置1h,然后转至1.5℃的储藏室内静置4h以上,密闭储藏室然后调节其中氧气体积含量降至2.1%,二氧化碳体积含量升至21.2%,保持气体状态储藏4h以上,得预处理草莓;
D3喷膜:向无菌水中加入甘油、亚麻酸、苦楝素和络氨酸搅拌混合,制成防护液,将防护液温度降至3.5℃后向预处理草莓表面喷洒,得喷膜草莓;
D4包装:在塑料包装盒底部垫上一层薄海绵,把喷膜草莓放置在海绵上层,盖上塑料包装盒,并将塑料包装盒放入塑料薄膜袋,将塑料薄膜袋抽至真空,再向塑料薄膜袋中充入混合气体,置于1.5℃环境储藏。
步骤B1中所述的植物活性剂,其各配制成分质量计份为:无菌水61份、发酵提取物5份、姜黄素8份、乳链菌肽3.1份、镁0.013份、锌0.021份、钼0.012份、钴0.016份、稀乙酸1.1份。
所述的发酵提取物,其制作方法为:向豆浆中加入其质量3.2%的蔗糖搅拌混合,制得培养基质,然后将质量配比为3:2的草分枝杆菌和短小棒杆菌接种至培养基质发酵5天,经灭菌后向发酵液加入乙醇提取,经浓缩烘干,制得发酵提取物。
步骤B1所述的生长调节剂,其配制方法为:按照质量计份称取改性谷胱甘肽1.3份、乳酸钙3.2份、硒酸钙2.1份、γ-氨基丁酸1.6份、甘氨酸5.2份、枸橼酸1.3份、绿原酸1.2份;向无菌水中加入乳酸钙和硒酸钙,然后加入γ-氨基丁酸搅拌混合,升温至43℃保温2.5h,再加入改性谷胱甘肽、甘氨酸、枸橼酸和绿原酸搅拌混合21min,经喷粉干燥,制得生长调节剂。
所述的改性谷胱甘肽,其方法为:将谷胱甘肽加入无菌水中,然后分别加入无菌水质量3.2%的叶酸和0.3%的螯合三价铁,将反应釜升温至38℃保持3.5h,烘干后制得改性谷胱甘肽。
步骤B2中所述的改性酪蛋白,其方法为:将酪蛋白加入水中,然后分别加入水质量4.1%的醋酸钠和1.6%的黄酒,搅拌混合后在36℃保温3.5h,烘干后制得改性酪蛋白。
步骤B2中所述的叶面营养液,其各配制成分质量计份为:无菌水72份、土槿皮酸1.3份、茶多酚4.2份、蚁酸0.6份、亚麻油1.2份、火麻提取物2.3份、紫苏提取物2.4份、乳酸钙3.2份、硒酸钙1.4份。
所述的火麻提取物和紫苏提取物,均采用乙醇回流提取方法制得。
步骤D3中所述的防护液,其各配制成分质量计份为:无菌水51份、甘油8份、亚麻酸3份、苦楝素0.4份和络氨酸2.1份。
步骤D4中所述的混合气体,其各配制成分体积百分比为:氧气2.2%、二氧化碳24%、乙烯3.2%、其余为氮气。
实施例2:
一种提高草莓硬度和保鲜期的栽培及储藏方法,包括种植方法和采摘储藏方法两个步骤:
所述的种植方法,包括以下步骤:
B1生长期:在草莓开花前一个月内,使用澄清石灰水浇灌润透草莓种植土壤,浇灌两次,两次间隔时间为10天,然后使用植物活性剂对草莓植株进行喷洒和浇灌,每7天使用1次;使用植物活性剂后,向滴灌水槽内加入水质量3.6%的生长调节剂对草莓进行滴灌作业,每天2次,每次滴灌时间为39min,滴灌前后2h内保持大棚内温度为26℃,并同时开启大棚循环风扇;
B2生殖生长期:草莓开花后,每4天对叶面喷洒叶面营养液1次,草莓果实形成以后,先使用质量浓度为4.4%的改性酪蛋白溶液对草莓果实喷洒,再使用光照强度为160Lux紫外光对果实照射处理17min,然后使用负离子发生器通过管道向果实喷施气体9min,每4天进行1次;
B3成熟期:当草莓果实达到六成熟之后,降低土壤中水分含量至58%,大棚环境湿度保持在90%以上,使用改性酪蛋白溶液对果实喷洒覆膜,夜间使用光照强度为130Lux紫外光对果实照射11min,每2天使用1次,间隔期夜间将大棚密闭,然后向大棚内分别通入空气体积0.05%的氖气和0.028%氪气;
所述的采摘储藏方法,包括以下步骤:
D1采摘前处理:选择成熟度在8成以上的草莓果实采摘,采摘前2天,使用质量浓度为1.0%的蛋白酶溶液向草莓茎部注射1ml,然后使用无菌水对草莓进行雾化清洗3h,果实表面水干后采摘,并将草莓果实经紫外杀菌处理4.5min,得杀菌草莓;
D2降温气调:先将杀菌草莓置于13℃环境静置1h,然后转至2.5℃的储藏室内静置4h以上,密闭储藏室然后调节其中氧气体积含量降至2.9%,二氧化碳体积含量升至23%,保持气体状态储藏4h以上,得预处理草莓;
D3喷膜:向无菌水中加入甘油、亚麻酸、苦楝素和络氨酸搅拌混合,制成防护液,将防护液温度降至6.5℃后向预处理草莓表面喷洒,得喷膜草莓;
D4包装:在塑料包装盒底部垫上一层薄海绵,把喷膜草莓放置在海绵上层,盖上塑料包装盒,并将塑料包装盒放入塑料薄膜袋,将塑料薄膜袋抽至真空,再向塑料薄膜袋中充入混合气体,置于2.5℃环境储藏。
步骤B1中所述的植物活性剂,其各配制成分质量计份为:无菌水68份、发酵提取物7份、姜黄素10份、乳链菌肽5.7份、镁0.018份、锌0.029份、钼0.017份、钴0.026份、稀乙酸2.7份。
所述的发酵提取物,其制作方法为:向豆浆中加入其质量4.8%的蔗糖搅拌混合,制得培养基质,然后将质量配比为3:2的草分枝杆菌和短小棒杆菌接种至培养基质发酵7天,经灭菌后向发酵液加入乙醇提取,经浓缩烘干,制得发酵提取物。
步骤B1所述的生长调节剂,其配制方法为:按照质量计份称取改性谷胱甘肽2.8份、乳酸钙5.7份、硒酸钙4.6份、γ-氨基丁酸2.7份、甘氨酸7.5份、枸橼酸2.6份、绿原酸2.5份;向无菌水中加入乳酸钙和硒酸钙,然后加入γ-氨基丁酸搅拌混合,升温至56℃保温3h,再加入改性谷胱甘肽、甘氨酸、枸橼酸和绿原酸搅拌混合26min,经喷粉干燥,制得生长调节剂。
所述的改性谷胱甘肽,其方法为:将谷胱甘肽加入无菌水中,然后分别加入无菌水质量3.7%的叶酸和0.57%的螯合三价铁,将反应釜升温至44℃保持4h,烘干后制得改性谷胱甘肽。
步骤B2中所述的改性酪蛋白,其方法为:将酪蛋白加入水中,然后分别加入水质量6.8%的醋酸钠和2.6%的黄酒,搅拌混合后在42℃保温4h,烘干后制得改性酪蛋白。
步骤B2中所述的叶面营养液,其各配制成分质量计份为:无菌水89份、土槿皮酸2.7份、茶多酚7份、蚁酸1.3份、亚麻油2.6份、火麻提取物5份、紫苏提取物3.8份、乳酸钙6.5份、硒酸钙1.8份。
所述的火麻提取物和紫苏提取物,均采用乙醇回流提取方法制得。
步骤D3中所述的防护液,其各配制成分质量计份为:无菌水58份、甘油9份、亚麻酸4.7份、苦楝素0.6份和络氨酸3.7份。
步骤D4中所述的混合气体,其各配制成分体积百分比为:氧气2.8%、二氧化碳26%、乙烯5.8%、其余为氮气。
实施例3:本实施例3只采用实施例1中的种植方法。
实施例4:本实施例4只采用实施例2中的种植方法。
对比1:本对比1与实施例3比较,未使用步骤B1中植物活性剂,其他步骤与实施例1相同。
对比2:本对比2与实施例4比较,未使用步骤B1植物活性剂中发酵提取物和乳链菌肽成分,其他步骤与实施例4相同。
对比3:本对比3与实施例3比较,未使用步骤B1中生长调节剂,其他步骤与实施例3相同。
对比4:本对比4与实施例4比较,未在骤B1生长调节剂中加入改性谷胱甘肽和γ-氨基丁酸成分,其他步骤与实施例4相同。
对比5:本对比5与实施例3比较,未使用步骤B2和B3中紫外光照射,其他步骤与实施例3相同。
对比6:本对比6与实施例4比较,未使用步骤B2的负离子发生器,其他步骤与实施例4相同。
对比7:本对比7与实施例3比较,未使用步骤B2中的叶面营养液,其他步骤与实施例3相同。
对比8:本对比8与实施例4比较,未使用步骤B3中氖气和氪气。
对照组1:采用传统方法对草莓进行栽种。
使用实施例1、实施例2、实施例3、实施例4、对比1、对比2、对比3、对比4、对比5、对比6、对比7、对比8及对照组1对相同草莓品种进行栽培,并且栽培区域、时间和栽种密度等均相同。统计草莓亩产产量、硬度、钙离子利用率和病虫害率。
实验数据:表1
项目 | 草莓亩产产量kg | 硬度kg/cm<sup>2</sup> | 钙离子利用率% | 病虫害率% |
实施例1 | 2473 | 3.01 | 67.2 | 0.79 |
实施例2 | 2465 | 3.06 | 66.8 | 0.92 |
实施例3 | 2453 | 2.87 | 65.3 | 0.81 |
实施例4 | 2429 | 2.91 | 65.7 | 0.76 |
对比1 | 2379 | 2.64 | 52.8 | 1.66 |
对比2 | 2377 | 2.77 | 58.5 | 1.1 |
对比3 | 2351 | 2.05 | 54.9 | 1.33 |
对比4 | 2372 | 2.54 | 57.9 | 1.07 |
对比5 | 2406 | 2.64 | 63.8 | 2.05 |
对比6 | 2376 | 2.72 | 63.6 | 1.68 |
对比7 | 2361 | 2.36 | 56.8 | 1.28 |
对比8 | 2394 | 2.57 | 64.5 | 0.95 |
对照组1 | 2023 | 0.92 | 31.5 | 5.41 |
综合结果:本发明提高草莓硬度和保鲜期的栽培及储藏方法,与对照组1比较,草莓亩产产量提高了450kg,硬度提高了2.09 kg/cm2,钙离子利用率提高了35.37%,并且病虫害率下降了4.62%。
实施例5:本实施例5只使用实施例1中的采摘储藏方法。
实施例6:本实施例6只使用实施例2中的采摘储藏方法。
对比9:本对比9与实施例5比较,未使用步骤D1中的蛋白酶溶液,其他步骤与实施例5相同。
对比10:本对比10与实施例6比较,未使用步骤D2中降温气调方法,其他步骤与实施例6相同。
对比11:本对比11与实施例5比较,未使用步骤D3中的防护液,其他步骤与实施例5相同。
对比12:本对比12与实施例6比较,未使用步骤D4中的包装方法,其他步骤与实施例6相同。
对照组2:采用传统方法对采摘后草莓进行处理和储藏。
使用实施例1、实施例2、实施例5、实施例6、对比9、对比10、对比11、对比12及对照组2方法对草莓进行采摘和储藏,统计草莓硬度(储藏2天后测试)、呼吸强度、酸度和保藏时间进行对比。
实验数据:表2
项目 | 硬度kg/cm<sup>2</sup> | 呼吸强度mg/kg.h | 酸度mg/100g | 保藏时间h |
实施例1 | 2.89 | 0.27 | 81 | 185 |
实施例2 | 2.75 | 0.25 | 83 | 181 |
实施例5 | 2.41 | 0.35 | 74 | 163 |
实施例6 | 2.37 | 0.34 | 76 | 160 |
对比9 | 1.98 | 0.44 | 69 | 151 |
对比10 | 2.06 | 0.55 | 68 | 136 |
对比11 | 1.85 | 0.58 | 62 | 132 |
对比12 | 1.89 | 0.53 | 67 | 137 |
对照组2 | 0.57 | 0.89 | 52 | 74 |
综合结果:本发明提高草莓硬度和保鲜期的栽培及储藏方法,与对照组2比较,硬度提高了1.84kg/cm2,呼吸强度下降0.55mg/kg.h,酸度提高了24mg/100g,并且保藏时间延长了89h。本发明方法所种植和保藏的草莓,具有硬度高、储藏性好的特点,有效的延长了草莓的保藏时间,提高了草莓的经济价值,增加了种植户的经济收入。
Claims (10)
1.一种提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,包括种植方法和采摘储藏方法两个步骤:
所述的种植方法,其特征在于,包括以下步骤:
B1生长期:在草莓开花前一个月内,使用澄清石灰水浇灌润透草莓种植土壤,浇灌两次,两次间隔时间为10天,然后使用植物活性剂对草莓植株进行喷洒和浇灌,每7天使用1次;使用植物活性剂后,向滴灌水槽内加入水质量2.3%-3.7%的生长调节剂对草莓进行滴灌作业,每天2次,每次滴灌时间为30-40min,滴灌前后2h内保持大棚内温度为23-27℃,并同时开启大棚循环风扇;
B2生殖生长期:草莓开花后,每3-4天对叶面喷洒叶面营养液1次,草莓果实形成以后,先使用质量浓度为3.1%-4.5%的改性酪蛋白溶液对草莓果实喷洒,再使用光照强度为120-170Lux紫外光对果实照射处理12-18min,然后使用负离子发生器通过管道向果实喷施气体7-10min,每3-4天进行1次;
B3成熟期:当草莓果实达到六成熟之后,降低土壤中水分含量至50%-60%,大棚环境湿度保持在90%以上,使用改性酪蛋白溶液对果实喷洒覆膜,夜间使用光照强度为100-140Lux紫外光对果实照射8-12min,每2天使用1次,间隔期夜间将大棚密闭,然后向大棚内分别通入空气体积0.03-0.06%的氖气和0.01%-0.03%氪气;
所述的采摘储藏方法,其特征在于,包括以下步骤:
D1采摘前处理:选择成熟度在8成以上的草莓果实采摘,采摘前2天,使用质量浓度为0.5%-1.1%的蛋白酶溶液向草莓茎部注射1ml,然后使用无菌水对草莓进行雾化清洗2-3h,果实表面水干后采摘,并将草莓果实经紫外杀菌处理3-5min,得杀菌草莓;
D2降温气调:先将杀菌草莓置于10-14℃环境静置1h,然后转至1-3℃的储藏室内静置4h以上,密闭储藏室然后调节其中氧气体积含量降至2%-3%,二氧化碳体积含量升至21%-24%,保持气体状态储藏4h以上,得预处理草莓;
D3喷膜:向无菌水中加入甘油、亚麻酸、苦楝素和络氨酸搅拌混合,制成防护液,将防护液温度降至3-7℃后向预处理草莓表面喷洒,得喷膜草莓;
D4包装:在塑料包装盒底部垫上一层薄海绵,把喷膜草莓放置在海绵上层,盖上塑料包装盒,并将塑料包装盒放入塑料薄膜袋,将塑料薄膜袋抽至真空,再向塑料薄膜袋中充入混合气体,置于1-3℃环境储藏。
2.如权利要求1所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,步骤B1中所述的植物活性剂,其各配制成分质量计份为:无菌水60-70份、发酵提取物4-8份、姜黄素7-11份、乳链菌肽3-6份、镁0.01-0.02份、锌0.02-0.03份、钼0.01-0.02份、钴0.015-0.03份、稀乙酸1-3份。
3.如权利要求2所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,所述的发酵提取物,其制作方法为:向豆浆中加入其质量3%-5%的蔗糖搅拌混合,制得培养基质,然后将质量配比为3:2的草分枝杆菌和短小棒杆菌接种至培养基质发酵5-7天,经灭菌后向发酵液加入乙醇提取,经浓缩烘干,制得发酵提取物。
4.如权利要求1所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,步骤B1所述的生长调节剂,其配制方法为:按照质量计份称取改性谷胱甘肽1.2-2.9份、乳酸钙3-6份、硒酸钙2-5份、γ-氨基丁酸1.5-2.8份、甘氨酸5-8份、枸橼酸1-3份、绿原酸1-3份;向无菌水中加入乳酸钙和硒酸钙,然后加入γ-氨基丁酸搅拌混合,升温至42-57℃保温2-3h,再加入改性谷胱甘肽、甘氨酸、枸橼酸和绿原酸搅拌混合20-27min,经喷粉干燥,制得生长调节剂。
5.如权利要求4所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,所述的改性谷胱甘肽,其方法为:将谷胱甘肽加入无菌水中,然后分别加入无菌水质量3.1%-3.8%的叶酸和0.2%-0.6%的螯合三价铁,将反应釜升温至37-45℃保持3-4h,烘干后制得改性谷胱甘肽。
6.如权利要求1所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,步骤B2中所述的改性酪蛋白,其方法为:将酪蛋白加入水中,然后分别加入水质量4%-7%的醋酸钠和1.5%-2.7%的黄酒,搅拌混合后在35-43℃保温3-4h,烘干后制得改性酪蛋白。
7.如权利要求1所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,步骤B2中所述的叶面营养液,其各配制成分质量计份为:无菌水70-90份、土槿皮酸1.2-2.8份、茶多酚4-8份、蚁酸0.5-1.4份、亚麻油1-3份、火麻提取物2-6份、紫苏提取物2-4份、乳酸钙3-7份、硒酸钙1-2份。
8.如权利要求7所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,所述的火麻提取物和紫苏提取物,均采用乙醇回流提取方法制得。
9.如权利要求1所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,步骤D3中所述的防护液,其各配制成分质量计份为:无菌水50-60份、甘油7-10份、亚麻酸2-5份、苦楝素0.3-0.7份和络氨酸2-4份。
10.如权利要求1所述的提高草莓硬度和保鲜期的栽培及储藏方法,其特征在于,步骤D4中所述的混合气体,其各配制成分体积百分比为:氧气2%-3%、二氧化碳23%-27%、乙烯3%-6%、其余为氮气。
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