CN115710140A - Coloring agent for improving fruit quality and preparation method thereof - Google Patents
Coloring agent for improving fruit quality and preparation method thereof Download PDFInfo
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- CN115710140A CN115710140A CN202211354646.0A CN202211354646A CN115710140A CN 115710140 A CN115710140 A CN 115710140A CN 202211354646 A CN202211354646 A CN 202211354646A CN 115710140 A CN115710140 A CN 115710140A
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Abstract
The invention discloses a coloring agent for improving fruit quality and a preparation method thereof, relating to the technical field of coloring agents for improving fruit quality, wherein the coloring agent for improving fruit quality comprises the following raw material components in parts by weight: 4-6 parts of artemisia annua, 3-5 parts of artemisia argyi, 5-7 parts of photosynthetic bacteria, 0.8-1.2 parts of wetting agent, 6-8 parts of plant ash, 10-12 parts of dragon fruit peel and 7-9 parts of grape peel; the wetting agent is one or more of tween-60, eicosyl betaine and sodium dodecyl sulfate. The raw material components of the colorant for improving the fruit quality provided by the invention are rich in anthocyanin, can provide exogenous anthocyanin for fruits and promote the fruit coloring, and the plant ash contains trace elements and is matched with photosynthetic bacteria to promote photosynthesis, so that the formation of anthocyanin and saccharide of the fruits is facilitated, the coloring of the fruits is facilitated, and the taste of the fruits is also improved.
Description
Technical Field
The invention relates to the technical field of coloring agents for improving fruit quality, in particular to a coloring agent for improving fruit quality and a preparation method thereof.
Background
The color of fruits is one of the important standards for evaluating the quality of water such as grapes, apples and pears. If the fruit looks bad, it affects the sales volume and price. Therefore, fruit growers increase sales and selling prices by improving the coloring and luster of fruits. The existing methods for promoting fruit coloring improve light, bagging, picking leaves, increasing fertilizer application, using growth regulators and the like. Most of these methods are complicated to operate, resulting in increased costs. Among them, the use of growth regulators often causes side effects such as shortening of the shelf life of fruits and food safety problems.
At present, no colorant which is green, safe and efficient and can effectively improve the appearance color of fruits and improve the fruit quality exists.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a coloring agent for improving the fruit quality and a preparation method thereof. The dragon fruit peel, the grape peel, the artemisia annua and the artemisia argyi in the raw material components of the colorant for improving the fruit quality are rich in anthocyanin, can provide external anthocyanin for fruits, contain trace elements in plant ash, are matched with photosynthetic bacteria to promote photosynthesis, are favorable for formation of anthocyanin and saccharide of the fruits, and are favorable for coloring the fruits and improving the taste of the fruits.
The invention aims to protect a colorant for improving fruit quality, which comprises the following raw material components in parts by weight: 4-6 parts of artemisia annua, 3-5 parts of artemisia argyi, 5-7 parts of photosynthetic bacteria, 0.8-1.2 parts of wetting agent, 6-8 parts of plant ash, 10-12 parts of dragon fruit peel and 7-9 parts of grape peel; the wetting agent is one or more of tween-60, eicosyl betaine and sodium dodecyl sulfate.
Preferably, the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 5 parts of artemisia annua, 4 parts of artemisia argyi, 6 parts of photosynthetic bacteria, 1 part of wetting agent, 7 parts of plant ash, 11 parts of dragon fruit peel and 8 parts of grape peel.
Preferably, the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 4 parts of artemisia annua, 3 parts of artemisia argyi, 5 parts of photosynthetic bacteria, 0.8 part of wetting agent, 6 parts of plant ash, 10 parts of dragon fruit peel and 7 parts of grape peel.
Preferably, the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 6 parts of artemisia annua, 5 parts of artemisia argyi, 7 parts of photosynthetic bacteria, 1.2 parts of wetting agent, 8 parts of plant ash, 12 parts of dragon fruit peel and 9 parts of grape peel.
The invention also aims to protect the preparation method of the colorant for improving the fruit quality, which comprises the following steps:
s1, airing, crushing and sieving artemisia annua, artemisia argyi, pitaya peel and grape skin to prepare mixed powder;
s2, adding a solvent into the mixed powder, soaking, and filtering to obtain an extracting solution;
and S3, adding photosynthetic bacteria, a wetting agent and plant ash into the extracting solution, and uniformly mixing to obtain the colorant for improving the fruit quality.
Preferably, in the step S1, the airing is carried out at 20-30 ℃ for 4-6 hours.
Preferably, in step S1, the sieving is 30-50 mesh sieving.
Preferably, in step S2, the solvent is a 50% ethanol solution.
Preferably, in step S2, the weight portion ratio of the mixed powder to the solvent is 1:8-12.
Preferably, in step S2, the soaking is for 20-24 hours.
The invention has the beneficial effects that:
(1) The raw material components of the colorant for improving the fruit quality provided by the invention are rich in anthocyanin, can provide exogenous anthocyanin for fruits and promote the fruit coloring, and the plant ash contains trace elements and is matched with photosynthetic bacteria to promote photosynthesis, so that the formation of anthocyanin and saccharide of the fruits is facilitated, the coloring of the fruits is facilitated, and the taste of the fruits is also improved.
(2) The preparation method of the colorant for improving the fruit quality provided by the invention is simple to operate, the raw materials are easy to obtain, the technology is stable, and the prepared colorant for improving the fruit quality has an excellent effect and has great commercial value.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment provides a colorant for improving fruit quality, which comprises the following raw material components in parts by weight: 5 parts of artemisia annua, 4 parts of artemisia argyi, 6 parts of photosynthetic bacteria, 1 part of wetting agent, 7 parts of plant ash, 11 parts of dragon fruit peel and 8 parts of grape peel. The wetting agent is prepared from the following components in parts by weight of 1: tween-60 and eicosyl betaine of 1;
the embodiment also provides a preparation method of the colorant for improving the fruit quality, which comprises the following steps:
s1, airing, crushing and sieving artemisia annua, artemisia argyi, pitaya peel and grape skin to prepare mixed powder;
s2, adding a solvent into the mixed powder, soaking, and filtering to obtain an extracting solution;
and S3, adding photosynthetic bacteria, a wetting agent and plant ash into the extracting solution, and uniformly mixing to obtain the colorant for improving the fruit quality.
In the step S1, the airing is carried out for 4 to 6 hours at the temperature of 30 ℃.
In the step S1, the sieving is a 50-mesh sieving.
In step S2, the solvent is a 50% ethanol solution.
In step S2, the weight ratio of the mixed powder to the solvent is 1:10.
in step S2, the soaking is performed for 24 hours.
Example 2
The embodiment provides a colorant for improving fruit quality, which comprises the following raw material components in parts by weight: 4 parts of artemisia annua, 3 parts of artemisia argyi, 5 parts of photosynthetic bacteria, 0.8 part of wetting agent, 6 parts of plant ash, 10 parts of dragon fruit peel and 7 parts of grape peel. The wetting agent is prepared from the following components in parts by weight of 1: tween-60 and eicosyl betaine of 1;
the embodiment also provides a preparation method of the colorant for improving the fruit quality, which comprises the following steps:
s1, airing, crushing and sieving artemisia annua, artemisia argyi, pitaya peel and grape skin to prepare mixed powder;
s2, adding a solvent into the mixed powder, soaking, and filtering to obtain an extracting solution;
and S3, adding photosynthetic bacteria, a wetting agent and plant ash into the extracting solution, and uniformly mixing to obtain the colorant for improving the fruit quality.
In the step S1, the airing is carried out for 4-6 hours at the temperature of 30 ℃.
In the step S1, the sieving is a 50-mesh sieving.
In step S2, the solvent is a 50% ethanol solution.
In step S2, the weight ratio of the mixed powder to the solvent is 1:10.
in step S2, the soaking is performed for 24 hours.
Example 3
The embodiment provides a colorant for improving fruit quality, which comprises the following raw material components in parts by weight: 6 parts of artemisia annua, 5 parts of artemisia argyi, 7 parts of photosynthetic bacteria, 1.2 parts of wetting agent, 8 parts of plant ash, 12 parts of dragon fruit peel and 9 parts of grape peel. The wetting agent is prepared from the following components in parts by weight of 1: tween-60 and eicosyl betaine of 1;
the embodiment also provides a preparation method of the colorant for improving the fruit quality, which comprises the following steps:
s1, airing, crushing and sieving artemisia annua, artemisia argyi, pitaya peel and grape skin to prepare mixed powder;
s2, adding a solvent into the mixed powder, soaking, and filtering to obtain an extracting solution;
and S3, adding photosynthetic bacteria, a wetting agent and plant ash into the extracting solution, and uniformly mixing to obtain the colorant for improving the fruit quality.
In the step S1, the airing is carried out for 4-6 hours at the temperature of 30 ℃.
In the step S1, the sieving is to pass through a 50-mesh sieve.
In step S2, the solvent is a 50% ethanol solution.
In step S2, the weight ratio of the mixed powder to the solvent is 1:10.
in step S2, the soaking is performed for 24 hours.
Test examples
Test site: an apple orchard with flat local terrain, uniform fertility, medium level soil organic matter content of 12.3g/kg and pH value of 7.3 is selected.
The test method comprises the following steps: the apple trees growing in the same growth period and in the same level are averagely divided into two areas, wherein 100 fruit trees in each area are respectively a test group and a control group; the test group starts to spray the coloring agent for improving the fruit quality of the fruits prepared in the example 1 at 45 days and 30 days before picking for 2 times in total, so that the surfaces of the fruits and the leaves are uniformly and completely sprayed, and no water drops drop; the comparative example starts to spray clean water with the same amount as that of the experimental example for 2 times in 45 days and 30 days before picking, so that the surfaces of the fruits and the leaves are uniformly and completely sprayed, and no water drops drop. After harvesting, 100 apples are respectively harvested from the test group and the control group, and the coloring degree, the organic acid content and the soluble sugar content of the fruits are tested, wherein the coloring degree is judged by the coloring index.
Evaluation criteria:
color index
And (4) performing coloring index analysis and comparison by using a coloring grading method.
Coloring index calculation formula:
a coloration index (%) = (∑ number of fruit grains at each stage X representative value at each stage)/(total number of grains X highest representative value) X100%;
grade:
i: a representative value of 1 when the fruit coloring area is 1/3 or less;
II: slightly coloring the fruit surface, wherein the coloring area accounts for 1/3-1/2, and the representative value is 2;
III: the fruit surface is moderately colored, the coloring area accounts for 1/2-4/5, and the representative value is 3;
IV: the fruit surface is basically colored completely, the coloring area accounts for 4/5-full coloring, and the representative value is 4;
v: the fruit was fully colored, representative value 5.
And (3) testing results: see Table 1
TABLE 1
TABLE 2
| Test group | Control group | |
| Organic acid content (%) | 0.137 | 0.186 |
| Increase ratio (%) | 26.34 | - |
| Soluble sugar content (%) | 12.14 | 10.08 |
| Increase ratio (%) | 20.44 | - |
As is clear from tables 1 and 2, the coloring agent for improving fruit quality provided by the present invention can effectively promote fruit coloring, and at the same time, can increase the soluble sugar content in the fruit, reduce the organic acid content, and improve the fruit taste as is clear from tables 1 and 2.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (10)
1. A colorant for improving fruit quality, which is characterized in that: the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 4-6 parts of artemisia annua, 3-5 parts of artemisia argyi, 5-7 parts of photosynthetic bacteria, 0.8-1.2 parts of wetting agent, 6-8 parts of plant ash, 10-12 parts of dragon fruit peel and 7-9 parts of grape peel; the wetting agent is one or more of tween-60, eicosyl betaine and sodium dodecyl sulfate.
2. The fruit quality improving colorant according to claim 1, wherein: the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 5 parts of artemisia annua, 4 parts of artemisia argyi, 6 parts of photosynthetic bacteria, 1 part of wetting agent, 7 parts of plant ash, 11 parts of dragon fruit peel and 8 parts of grape peel.
3. The fruit quality improving colorant according to claim 1, wherein: the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 4 parts of artemisia annua, 3 parts of artemisia argyi, 5 parts of photosynthetic bacteria, 0.8 part of wetting agent, 6 parts of plant ash, 10 parts of dragon fruit peel and 7 parts of grape peel.
4. The fruit quality improving colorant according to claim 1, wherein: the colorant for improving the fruit quality comprises the following raw material components in parts by weight: 6 parts of artemisia annua, 5 parts of artemisia argyi, 7 parts of photosynthetic bacteria, 1.2 parts of wetting agent, 8 parts of plant ash, 12 parts of dragon fruit peel and 9 parts of grape peel.
5. A process for the preparation of a fruit-quality improving colorant according to any one of claims 1 to 4, characterized in that: the preparation method comprises the following steps:
s1, airing, crushing and sieving artemisia annua, artemisia argyi, pitaya peel and grape skin to prepare mixed powder;
s2, adding a solvent into the mixed powder, soaking, and filtering to obtain an extracting solution;
and S3, adding photosynthetic bacteria, a wetting agent and plant ash into the extracting solution, and uniformly mixing to obtain the colorant for improving the fruit quality.
6. The method of claim 5, wherein the step of preparing the fruit quality-improving colorant comprises: in the step S1, the airing is carried out for 4 to 6 hours at the temperature of between 20 and 30 ℃.
7. The method for preparing fruit quality-improving colorant according to claim 5, wherein: in the step S1, the sieving is to pass through a 30-50-mesh sieve.
8. The method for preparing fruit quality-improving colorant according to claim 5, wherein: in step S2, the solvent is a 50% ethanol solution.
9. The method for preparing fruit quality-improving colorant according to claim 5, wherein: in step S2, the weight ratio of the mixed powder to the solvent is 1:8-12.
10. The method for preparing fruit quality-improving colorant according to claim 5, wherein: in the step S2, the soaking is 20-24 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211354646.0A CN115710140A (en) | 2022-11-01 | 2022-11-01 | Coloring agent for improving fruit quality and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211354646.0A CN115710140A (en) | 2022-11-01 | 2022-11-01 | Coloring agent for improving fruit quality and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102057906A (en) * | 2010-12-10 | 2011-05-18 | 常大勇 | Fruit coloring adjunct and method for promoting fruit coloring with same |
| CN102057953A (en) * | 2010-12-10 | 2011-05-18 | 常大勇 | Fruit color enhancer and method for promoting fruit coloration by using same |
| CN103621620A (en) * | 2013-12-04 | 2014-03-12 | 河北省林业科学研究院 | Application of artemisia extractive as fruit coloring accelerant |
| CN105585549A (en) * | 2015-12-30 | 2016-05-18 | 陈星� | Extraction method of anthocyanin from dragon fruit peel |
-
2022
- 2022-11-01 CN CN202211354646.0A patent/CN115710140A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102057906A (en) * | 2010-12-10 | 2011-05-18 | 常大勇 | Fruit coloring adjunct and method for promoting fruit coloring with same |
| CN102057953A (en) * | 2010-12-10 | 2011-05-18 | 常大勇 | Fruit color enhancer and method for promoting fruit coloration by using same |
| CN103621620A (en) * | 2013-12-04 | 2014-03-12 | 河北省林业科学研究院 | Application of artemisia extractive as fruit coloring accelerant |
| CN105585549A (en) * | 2015-12-30 | 2016-05-18 | 陈星� | Extraction method of anthocyanin from dragon fruit peel |
Non-Patent Citations (1)
| Title |
|---|
| 赵建戟;: "草木灰在旱地苹果园的应用", 果农之友, no. 02, pages 25 * |
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