CN106259407A - A kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz - Google Patents
A kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz Download PDFInfo
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- CN106259407A CN106259407A CN201610664564.4A CN201610664564A CN106259407A CN 106259407 A CN106259407 A CN 106259407A CN 201610664564 A CN201610664564 A CN 201610664564A CN 106259407 A CN106259407 A CN 106259407A
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- prochloraz
- tea polyphenols
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- citrus
- oligosaccharide
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- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 42
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 42
- 241001122767 Theaceae Species 0.000 title claims abstract description 39
- 239000005820 Prochloraz Substances 0.000 title claims abstract description 38
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 38
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 241000207199 Citrus Species 0.000 title claims abstract description 35
- 238000004321 preservation Methods 0.000 title claims abstract description 33
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 25
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 30
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 17
- 230000005089 fruit drop Effects 0.000 abstract description 9
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 26
- 230000008569 process Effects 0.000 description 19
- 235000013399 edible fruits Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 241000209051 Saccharum Species 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 8
- 239000012895 dilution Substances 0.000 description 7
- 238000010790 dilution Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 239000000375 suspending agent Substances 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229920002545 silicone oil Polymers 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- DMAXMXPDVWTIRV-UHFFFAOYSA-N 2-(2-phenylethyl)phenol Chemical compound OC1=CC=CC=C1CCC1=CC=CC=C1 DMAXMXPDVWTIRV-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- 150000004996 alkyl benzenes Chemical class 0.000 description 2
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- YDEXUEFDPVHGHE-GGMCWBHBSA-L disodium;(2r)-3-(2-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-(3-sulfonatopropyl)phenoxy]propane-1-sulfonate Chemical compound [Na+].[Na+].COC1=CC=CC(C[C@H](CS([O-])(=O)=O)OC=2C(=CC(CCCS([O-])(=O)=O)=CC=2)OC)=C1O YDEXUEFDPVHGHE-GGMCWBHBSA-L 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000009036 growth inhibition Effects 0.000 description 2
- DCNUQRBLZWSGAV-UHFFFAOYSA-N n,n-diphenylformamide Chemical compound C=1C=CC=CC=1N(C=O)C1=CC=CC=C1 DCNUQRBLZWSGAV-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- XUZHLZDRCCUWEV-UHFFFAOYSA-N formaldehyde;methyl naphthalene-1-sulfonate Chemical compound O=C.C1=CC=C2C(S(=O)(=O)OC)=CC=CC2=C1 XUZHLZDRCCUWEV-UHFFFAOYSA-N 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001018 virulence Effects 0.000 description 1
Classifications
-
- 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<
- A01N47/38—Ureas or thioureas containing the groups >N—CO—N< or >N—CS—N< containing the group >N—CO—N< where at least one nitrogen atom is part of a heterocyclic ring; Thio analogues thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Pest Control & Pesticides (AREA)
- Plant Pathology (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Dentistry (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to a kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz, effective ingredient is grouped into by the one-tenth of following percentage by weight: amino-oligosaccharide 1 3%, tea polyphenols 2 5%, Prochloraz 5 10%, wherein the weight ratio of amino-oligosaccharide, tea polyphenols and Prochloraz is 1 3:2 5:5 10.Each component Synergistic of the present invention, advantageously reduces the amount of application of each single dose, can reduce the fruit drop rate during Citrus fresh preservation with branches.
Description
Technical field
The present invention relates to agricultural technology field, be specifically related to a kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz.
Background technology
Guangxi is one of important locality of China's Citrus, Citrus aboundresources, and improved seeds are various, and citrusfruit nutrition is rich
Richness, color, smell and taste are held concurrently excellent.In the past, in order to enable at the citrus fruit of period supply on New Year's Day or other festivals, the Citrus gathered usually were passed through by people
Antistaling agent soaks or smears that to dry rear bagging fresh-keeping.At present, along with enriching constantly of Citrus Cultivars, people gradually turn in consumption
It has been phased out the fresh-keeping market of stock bagging to fresh fruit market.
Saccharum Sinensis Roxb. Fructus Citri tangerinae is the principal item in supply fruit in Spring Festival market, and Guangxi Saccharum Sinensis Roxb. Fructus Citri tangerinae typically starts in annual late December
Maturation, to by the end of January near coda.In order to be able to meet consumer demand during the Spring Festival, selling good price, orchard worker often delays to pluck
Fruit concentrates sale during the Spring Festival, but thus causes problem also to can not be ignored, and the most important delays to gather to cause sand exactly
Sugar Fructus Citri tangerinae fruit drop rate is higher.
Summary of the invention
It is an object of the invention to provide a kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz, Citrus can be alleviated and staying
Set the fruit drop rate of fresh-keeping period.
The present invention adopts the technical scheme that: a kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz, effective ingredient
It is made up of amino-oligosaccharide, tea polyphenols and Prochloraz.In effective ingredient:
(1) amino-oligosaccharide, English general entitled: oligosaccharins, the most agriculture special oligochitosan, shell is few
Sugar has film property, it is possible to form transparent protecting film at fruit surface, limits fruit and extraneous oxygen and the gas of carbon dioxide
Body exchanges, and this protecting film can also stop moisture evaporate, prevents microbial infection, thus the freshness date of effective extending fruit.Ammonia
Base oligosaccharide is also a kind of plant modifying agent and antibacterial, can excite gene in plant, activates plant soma, strengthens crop
Resistance.
(2) tea polyphenols, English name is: Tea Polyphenols, refers to tea Ye Zhongyi big class composition complexity, molecular weight
And the biggest Polyphenols of architectural difference and derivant mixture thereof.Tea polyphenols has stronger antioxidation, also has and presses down
Bacterium effect.Fresh fruit and vegetable spray the tea polyphenols solution of low concentration, so that it may suppression bacterial reproduction, keep fruit, vegetables
The original color of dish, reaches the purpose of preservation and antisepsis.Tea polyphenols be applied to stay tree fresh-keeping on had relevant report, such as patent
Number be 201310554268.5 " fresh preservation with branches agent and application thereof " specify tea polyphenols and be applied to the fresh preservation with branches of Citrus and have and subtract
Few fruit drop rate and the effect of holding fruit moral character.
(3) Prochloraz, English name is: prochloraz, and Prochloraz is conventional fruit antistaling agent, common-use words Citrus
Bagging is fresh-keeping with in fresh preservation with branches, can effectively control Citrus gray mold and fruit penicilliosis occurs.
Described Citrus fresh preservation with branches agent, the weight ratio of amino-oligosaccharide, tea polyphenols and Prochloraz is 1-3:2-5:5-10,
Preferably, the weight ratio of amino-oligosaccharide, tea polyphenols and Prochloraz is 2:3:5.
Described Citrus fresh preservation with branches agent, the percentage by weight of amino-oligosaccharide is 1-3%, the percentage by weight of tea polyphenols
For 2-5%, the percentage by weight of Prochloraz is 5-10%.
The Citrus fresh preservation with branches agent of the present invention is prepared as agriculturally can accept aqueous emulsion or suspending agent, required adjuvant
Including solvent or other be of value to that effective ingredient is stable in the formulation and the material of drug effect performance, be all conventional fresh preservation with branches
Agent or allow use various compositions.
The using method of the present invention is: before citrusfruit maturation 2 weeks, sprinkling after medicament dilution is watered 800-1500 times
Plant, degree of spraying is with fruit tree leaf by medicinal liquid uniform fold, and the most lower of medicinal liquid is as the criterion, and will pluck front 15-20 in the period of maturation
It is used 1 time again, dispenser 2 times altogether.
The present invention has the following advantages and notable technique effect:
(1) the mutual compatibility of each effective ingredient of the present invention, Synergistic, can reduce using of each single dose for fresh preservation with branches
Amount, improves fresh preservation with branches effect, reduces the fruit drop rate during fresh preservation with branches.
(2) amino-oligosaccharide, tea polyphenols and Prochloraz are respectively provided with antibacterial action, and three has association in anti-Citrus gray mold
Same potentiation, mutually uses with and can improve drug effect.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme and beneficial effect are described further, of the present invention hundred
Proportion by subtraction is all weight percentage.
One, preparation embodiment
Embodiment 1
Weigh amino-oligosaccharide 2.0%, tea polyphenols 3.0%, Prochloraz 5.0%, NPE by weight
(emulsifying agent) 2.5%, methyl naphthalene sulfonate formaldehyde condensate (emulsifying agent) 2.5%, silicone oil 0.1%, xanthan gum 2.0%, go from
Sub-water complements to 100%.
Embodiment 2
Weigh amino-oligosaccharide 2.0% by weight, tea polyphenols 5.0%, Prochloraz 10%, alkyl benzene calcium sulfonate 4.0%,
Sodium lignin sulfonate 2.5%, DBSA 3.5%, silicone oil 0.1%, xanthan gum 0.3%, deionized water complements to
100%
Embodiment 3
Weigh amino-oligosaccharide 1.0% by weight, tea polyphenols 3.0%, Prochloraz 5%, alkyl benzene calcium sulfonate 2.5%,
Sodium lignin sulfonate 3.5%, DBSA 3.5%, silicone oil 0.1%, ethylene glycol 0.3%, deionized water complements to
100%
The Citrus fresh preservation with branches of embodiment 1-3 is prepared as suspending agent, and preparation method is: by blended for each raw material, cuts at a high speed
Cutting dissipates 30min, and with preparing corresponding Citrus fresh preservation with branches agent after sand mill sand milling, dosage form is suspending agent.
Embodiment 4
Weigh amino-oligosaccharide 3.0%, tea polyphenols 5.0%, Prochloraz 5.0%, phenethyl phenol polyethenoxy by weight
Ether (emulsifying agent) 8%, diphenylformamide (solvent) 7%, dimethylbenzene (solvent) 5%, water complements to 100%.
Embodiment 5
Weigh amino-oligosaccharide 3.0%, tea polyphenols 4.0%, Prochloraz 5.0%, phenethyl phenol polyethenoxy by weight
Ether (emulsifying agent) 8%, diphenylformamide (solvent) 5%, propylene glycol (antifreezing agent) 3.5%, dimethylbenzene (solvent) 5%, water is mended
Foot is to 100%.
The Citrus fresh preservation with branches of embodiment 4-5 is prepared as aqueous emulsion, and preparation method is: by component by the amount of formula according to often
Rule aqueous emulsion processing method feeds intake processing, after uniform through high shear agitation, prepare the Citrus fresh preservation with branches agent of correspondence, dosage form
For aqueous emulsion product.
Two, Application Example
Embodiment 1: the Toxicity Determination of Citrus gray mold is tried by amino-oligosaccharide, tea polyphenols, Prochloraz and mixture thereof
Test
After prerun determines each extracting solution effective inhibition concentration scope, by amino-oligosaccharide, tea polyphenols and Prochloraz and
Mixture sets 5 dose gradients by active constituent content and processes, if a clear water comparison.With reference to " farm-chemical indoor determination is tested
Criterion antibacterial " carry out, use mycelial growth rate method to measure medicament and the Toxicity Determination of Citrus gray mold is tested.72h
Measure colony diameter by decussation method afterwards, calculate each process net growth mycelial growth inhibition rate.
Carrying out statistical analysis with DPS data processing software, mycelial growth inhibition rate is converted into probit value (y), medicinal liquid is dense
Degree (μ g/mL) is converted into logarithm value (x), tries to achieve virulence regression equation (y=a+bx) with method of least square, and thus calculates every
Plant the EC of medicament50Value, the co-toxicity coefficient method (CTC) then proposed by nineteen sixties such as Sun Yunpei is evaluated the potentiation of pharmacy mix and is made
With, as co-toxicity coefficient (CTC) >=120, compositions shows as potentiation；When CTC≤80, compositions shows as antagonism and makees
With；As 80 ＜ CTC ＜ 120, compositions shows as summation action.Result of the test is shown in Table 1.
Table 1: amino-oligosaccharide, tea polyphenols and Prochloraz and the mixture Toxicity Determination table to Citrus gray mold thereof
As shown in Table 1, amino-oligosaccharide, tea polyphenols and Prochloraz mixture in the proportion of 1-3:2-5:5-10, its
Co-toxicity coefficient (CTC) is all higher than 120, and the suppression to Citrus gray mold all shows synergistic function, and mutual mixture can subtract
Few consumption, improves prevention effect.Plucking because of Citrus and adopt later stage easy Citrus gray mold, therefore Citrus are shown preferably by mixed agent
Stay tree effect.
Embodiment 1: amino-oligosaccharide, tea polyphenols, Prochloraz and mixture thereof are applied to the test of Saccharum Sinensis Roxb. Fructus Citri tangerinae fresh preservation with branches
(1) EXPERIMENTAL DESIGN: testing site schedules Saccharum Sinensis Roxb. Fructus Citri tangerinae ground, Wuming district, Nanning, each experimental plot of test and Selection
The condition uniformities such as the soil texture, pH value, the content of organic matter, fertilizing management situation, planting density, meet local agricultural production
Actual.Test arranges 7 process, and each process repeats for 3 times, and 21 communities altogether, each community random alignment, each community is set to
5 strain Saccharum Sinensis Roxb. tangerine Seedlings.
(2) test method: Saccharum Sinensis Roxb. tangerine size uniformity is chosen in test, carries out dispenser without bad upgrowth situation.At sand
The medicament that the late December in sugar Fructus Citri tangerinae period of maturation is processed by each test sprays medicine once, and the 2nd time spray medicine selects the New Year to pluck receipts first 20 days, respectively
Processing by corresponding medicament and concentration spraying, degree of spraying is with fruit tree leaf by medicinal liquid uniform fold, and the most lower of medicinal liquid is as the criterion.Respectively
Test processes corresponding medicament and concentration for the treatment of is as follows:
Process 1#:2% amino-oligosaccharide 3% tea polyphenols 5% Prochloraz suspending agent, be watered dilution 1500 times；
Process 2#:3% amino-oligosaccharide 2% tea polyphenols 5% prochloraz aqueous emulsion, be watered dilution 1500 times；
Process 3#:1% amino-oligosaccharide 8% tea polyphenols 1% prochloraz aqueous emulsion, be watered dilution 1500 times；
Process 4#:5% amino-oligosaccharide aqueous emulsion, be watered dilution 500 times；
Process the fresh preservation with branches agent of 5#:5% tea polyphenols aqueous emulsion, be watered dilution 500 times；
Process the fresh preservation with branches agent of 6#:5% prochloraz aqueous emulsion, be watered dilution 500 times；
Process 7#: blank (CK)
(3) result of the test: the Saccharum Sinensis Roxb. Fructus Citri tangerinae shedding being respectively directed to each process is investigated, after statistics takes fresh preservation with branches measure
To plucking the results fruit drop rate (compared with blank) of first 1 day.Result is as shown in table 2；
The impact on Saccharum Sinensis Roxb. Fructus Citri tangerinae fruit drop rate of the antistaling agent of table 2 amino-oligosaccharide, tea polyphenols, Prochloraz and mixture thereof
| Numbering | Test processes | Fruit drop rate, % |
| 1 | Process 1# | 4.7 |
| 2 | Process 2# | 5.2 |
| 3 | Process 3# | 11.9 |
| 4 | Process 4# | 13.5 |
| 5 | Process 5# | 15.7 |
| 6 | Process 6# | 17.8 |
| 7 | Process 7# (CK) | 22.5 |
Table 2 result shows, the Citrus fresh preservation with branches agent with amino-oligosaccharide, tea polyphenols and Prochloraz as main component is being joined
Than being that mixture is used in the range of 3:2:5 for 2:3:5 and proportioning, Citrus are shown preferable fresh preservation with branches effect, can larger amplitude
Degree alleviates the fruit drop rate because of fresh preservation with branches.Illustrate to stay with the Citrus with amino-oligosaccharide, tea polyphenols and Prochloraz as main component
Tree preservative agent has synergism to fresh preservation with branches in the range of proportioning is 1-3:2-5:5-10, mutually uses with and can reduce each single dose
Amount of application, and beyond thought good effect can be gathered in the crops.
Claims (3)
1. one kind contains tea polyphenols and the Citrus fresh preservation with branches agent of Prochloraz, it is characterised in that effective ingredient is by amino-oligosaccharide, tea
Polyphenol and Prochloraz composition, the weight ratio of amino-oligosaccharide, tea polyphenols and Prochloraz is 1-3:2-5:5-10.
Citrus fresh preservation with branches agent the most according to claim 1, it is characterised in that amino-oligosaccharide, tea polyphenols and Prochloraz
Weight ratio be 2:3:5.
Citrus fresh preservation with branches agent the most according to claim 1, it is characterised in that the percentage by weight of amino-oligosaccharide is 1-
3%, the percentage by weight of tea polyphenols is 2-5%, and the percentage by weight of Prochloraz is 5-10%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610664564.4A CN106259407A (en) | 2016-08-12 | 2016-08-12 | A kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610664564.4A CN106259407A (en) | 2016-08-12 | 2016-08-12 | A kind of Citrus fresh preservation with branches agent containing tea polyphenols and Prochloraz |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006457A (en) * | 2017-05-26 | 2017-08-04 | 广西南宁乐蕊生物科技有限责任公司 | Citrus fresh preservation with branches agent containing methyl jasmonate and Prochloraz |
| CN111184035A (en) * | 2020-01-07 | 2020-05-22 | 广东省石油与精细化工研究院 | Plant-source tree-leaving preservative and using method thereof |
| CN116172055A (en) * | 2022-12-05 | 2023-05-30 | 华中农业大学 | Application of preservative in citrus tree leaving, storage and preservation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN111184035A (en) * | 2020-01-07 | 2020-05-22 | 广东省石油与精细化工研究院 | Plant-source tree-leaving preservative and using method thereof |
| CN116172055A (en) * | 2022-12-05 | 2023-05-30 | 华中农业大学 | Application of preservative in citrus tree leaving, storage and preservation |
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