CN106332898A - Citrus on-tree fresh-retaining agent containing cinnamic acid and prochloraz - Google Patents
Citrus on-tree fresh-retaining agent containing cinnamic acid and prochloraz Download PDFInfo
- Publication number
- CN106332898A CN106332898A CN201610670052.9A CN201610670052A CN106332898A CN 106332898 A CN106332898 A CN 106332898A CN 201610670052 A CN201610670052 A CN 201610670052A CN 106332898 A CN106332898 A CN 106332898A
- Authority
- CN
- China
- Prior art keywords
- prochloraz
- cinnamic acid
- oligosaccharide
- oranges
- amino
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 title claims abstract description 39
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 title claims abstract description 39
- 239000005820 Prochloraz Substances 0.000 title claims abstract description 39
- 229930016911 cinnamic acid Natural products 0.000 title claims abstract description 39
- 235000013985 cinnamic acid Nutrition 0.000 title claims abstract description 39
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 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 39
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 24
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 7
- 241000207199 Citrus Species 0.000 title abstract description 4
- 241000675108 Citrus tangerina Species 0.000 claims description 40
- 229920001542 oligosaccharide Polymers 0.000 claims description 29
- 238000004321 preservation Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 17
- 239000004480 active ingredient Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 10
- 230000009044 synergistic interaction Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 22
- 230000008569 process Effects 0.000 description 14
- 238000012360 testing method Methods 0.000 description 11
- 239000000839 emulsion Substances 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 238000010790 dilution Methods 0.000 description 7
- 239000012895 dilution Substances 0.000 description 7
- 239000003814 drug Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000005089 fruit drop Effects 0.000 description 5
- 238000003306 harvesting Methods 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
- 230000002195 synergetic effect Effects 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 229920002545 silicone oil Polymers 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000000375 suspending agent Substances 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
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 150000004996 alkyl benzenes Chemical class 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 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
- 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
- 230000000857 drug effect Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 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
- -1 polyoxyethylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000015511 Liquidambar orientalis Nutrition 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 239000004870 Styrax Substances 0.000 description 1
- 244000028419 Styrax benzoin Species 0.000 description 1
- 235000000126 Styrax benzoin Nutrition 0.000 description 1
- 239000002253 acid Substances 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
- 230000002421 anti-septic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 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 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
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 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
- 230000001934 delay Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 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
- 235000021022 fresh fruits Nutrition 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
- 230000035800 maturation Effects 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
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 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
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001629 suppression Effects 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
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/10—Aromatic or araliphatic carboxylic acids, or thio analogues thereof; Derivatives 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 invention relates to a citrus on-tree fresh-retaining agent containing cinnamic acid and prochloraz; effective components comprise the following components by the weight percentage: 1.0-3.0% of oligosaccharins, 2-5% of cinnamic acid, and 5-10% of prochloraz, wherein the weight ratio of oligosaccharins to cinnamic acid to prochloraz is (1-3) to (2-5) to (5-10). All the components are in synergistic interaction, help to reduce the amount of application of each single agent, and can reduce the fruit dropping rate of citrus during on-trees fresh retaining.
Description
Technical field
The present invention relates to agricultural technology field, specifically related to a kind of oranges and tangerines fresh preservation with branches agent containing cinnamic acid and Prochloraz.
Background technology
Guangxi is one of important locality of China's oranges and tangerines, oranges and tangerines aboundresources, and improved seeds are various, and citrusfruit nutrition is rich
Richness, color, smell and taste and excellent.In the past, in order to be able to supply citrus fruit during on New Year's Day or other festivals, the oranges and tangerines of harvesting are usually passed through by people
Antistaling agent soaks or smears that to dry rear bagging fresh-keeping.At present, enriching constantly with Citrus Cultivars, people gradually turn in consumption
It has been phased out the fresh-keeping market of stock bagging to fresh fruit market.
Granulated sugar tangerine is the principal item in supply Spring Festival fruit market, and Guangxi granulated sugar tangerine typically starts maturation in late December,
To by the end of January near coda.In order to be able to meet consumer demand during the Spring Festival, sell good price, orchard worker often delays to pluck fruit extremely
Concentrate during the Spring Festival to harvest and sell, but thus lead to problem also to can not be ignored it is simply that extension harvesting leads to granulated sugar tangerine fruit drop rate relatively
High.
Content of the invention
It is an object of the invention to provide a kind of oranges and tangerines fresh preservation with branches agent containing cinnamic acid and Prochloraz, oranges and tangerines can be reduced and stay tree
The fruit drop rate of fresh-keeping period.
The present invention adopts the technical scheme that: a kind of oranges and tangerines fresh preservation with branches agent containing cinnamic acid and Prochloraz, active ingredient
It is made up of amino-oligosaccharide, cinnamic acid and Prochloraz.In active ingredient:
(1) amino-oligosaccharide, English is general entitled: oligosaccharins, also referred to as agriculture special chitosan oligosaccharide, and shell is few
Sugar has film forming, can form transparent diaphragm in fruit surface, limits the gas of fruit and extraneous oxygen and carbon dioxide
Body exchanges, and this diaphragm can also stop moisture evaporation, prevent microbial infection, thus the freshness date of effective extending fruit.Ammonia
Base oligosaccharide is also a kind of plant modifying agent and antiseptic, can excite gene in plant body, activates plant soma, strengthens crop
Resistance.
(2) cinnamic acid, also known as β-cinnamic acid-cinnamic acid, are from having that cassia or styrax are isolated
Machine acid.It is mainly used in the aspects such as essence and flavoring agent, food additives, medicine, beauty treatment.Cinnamic acid have functions that fresh-keeping and sterilized
There are many reports, " a kind of method of grape fresh-keeping " if number of patent application is 201410176186.6 confirms that cinnamic acid exists
Good fresh-keeping effect is had on grape.
(3) Prochloraz, English name is: prochloraz, and Prochloraz is conventional fruit antistaling agent, is usually used in oranges and tangerines
Bagging is fresh-keeping and fresh preservation with branches in, can effectively control oranges and tangerines gray mold and fruit penicilliosis to occur.
Described oranges and tangerines fresh preservation with branches agent, the percentage by weight of amino-oligosaccharide is 1.0-3.0%, the weight hundred of cinnamic acid
Divide than being 2-5%, the percentage by weight of Prochloraz is 5-10%.
Described oranges and tangerines fresh preservation with branches agent, the weight of amino-oligosaccharide, cinnamic acid and Prochloraz than for 1-3:2-5:5-10,
Preferably, the weight of amino-oligosaccharide, cinnamic acid and Prochloraz is than for 2:5:5.
The oranges and tangerines fresh preservation with branches agent of the present invention is prepared into and is agriculturally subjected to aqueous emulsion or suspending agent, required adjuvant
Including solvent or other be beneficial to that active ingredient is stable in the formulation and the material of drug effect performance, be all conventional fresh preservation with branches
Various composition that is agent or allowing use.
The using method of the present invention is: ripe front 2 weeks in citrusfruit, medicament dilution is watered 800-1500 times of sprinkling afterwards
Plant, with fruit tree leaf by liquid uniform fold, not lower of liquid is defined degree of spraying, and will pluck front 15-20 in the maturity period
It is applied 1 time again, dispenser 2 times altogether.
The present invention has advantages below and a notable technique effect:
(1) the mutual compatibility of each active ingredient of the present invention, amino-oligosaccharide, cinnamic acid, Prochloraz three are in proportioning model
Enclose interior Synergistic, the mutually mixed effect that can improve fresh preservation with branches, improves the resistance of crop, fruit drop rate is low.
(2) amino-oligosaccharide, cinnamic acid and Prochloraz are respectively provided with antibacterial action, and three has association in anti-oranges and tangerines gray mold
Same synergistic effect, mutually uses with and can improve drug effect.
Specific embodiment
With reference to embodiments technical scheme and beneficial effect are described further, of the present invention hundred
Ratio is divided all to be weight percentage.
First, prepare embodiment
Embodiment 1
Weigh amino-oligosaccharide 2.0%, cinnamic acid 5.0%, Prochloraz 5.0%, NPE by weight
(emulsifying agent) 3.0%, methyl naphthalene sulfonate formaldehyde condensate (emulsifying agent) 2.5%, silicone oil 0.1%, xanthans 2.0%, go from
Sub- water complements to 100%.
Embodiment 2
Weigh amino-oligosaccharide 2.0% by weight, cinnamic acid 5.0%, Prochloraz 10%, alkyl benzene calcium sulfonate 4.0%,
Sodium lignin sulfonate 2.5%, DBSA 3.5%, silicone oil 0.1%, xanthans 0.3%, deionized water complements to
100%
Embodiment 3
Weigh amino-oligosaccharide 3.0% by weight, cinnamic acid 4.0%, Prochloraz 5%, alkyl benzene calcium sulfonate 2.0%,
Sodium lignin sulfonate 3.5%, DBSA 3.5%, silicone oil 0.1%, ethylene glycol 0.3%, deionized water complements to
100%
The oranges and tangerines fresh preservation with branches of embodiment 1-3 is prepared into suspending agent, and preparation method is: will be blended for each raw material, cut at a high speed
Cutting dissipates 30min, and with corresponding oranges and tangerines fresh preservation with branches agent is obtained after sand mill sand milling, formulation is suspending agent.
Embodiment 4
Weigh amino-oligosaccharide 1.0%, cinnamic acid 2.0%, Prochloraz 5.0%, phenethyl phenol polyoxyethylene by weight
Ether (emulsifying agent) 8%, diphenylformamide (solvent) 7%, dimethylbenzene (solvent) 5%, water complements to 100%.
Embodiment 5
Weigh amino-oligosaccharide 1.0%, cinnamic acid 5.0%, Prochloraz 10.0%, phenethyl phenol polyoxyethylene by weight
Ether (emulsifying agent) 8%, diphenylformamide (solvent) 5%, propane diols (antifreezing agent) 3.5%, dimethylbenzene (solvent) 5%, water is mended
Enough to 100%.
The oranges and tangerines fresh preservation with branches of embodiment 4-5 is prepared into aqueous emulsion, and preparation method is: by recipe requirements, by each component according to
More solito aqueous emulsion processing method feeds intake processing, after through high shear agitation uniformly, corresponding oranges and tangerines fresh preservation with branches agent is obtained,
Formulation is aqueous emulsion.
2nd, Application Example
Embodiment 1: amino-oligosaccharide, cinnamic acid, Prochloraz and its mixture are tried to the Toxicity Determination of oranges and tangerines gray mold
Test
Determine through prerun after each extract effective inhibition concentration scope, by amino-oligosaccharide, cinnamic acid and Prochloraz and its
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 bactericide " carry out, medicament is measured using mycelial growth rate method the Toxicity Determination of oranges and tangerines gray mold is tested.72h
Measure colony diameter with crossing method afterwards, calculate each process net growth mycelial growth inhibition rate.
Carry out statistical analysis with dps data processing software, mycelial growth inhibition rate is converted into probit value (y), liquid is dense
Degree (μ g/ml) is converted into logarithm value (x), tries to achieve virulence regression equation (y=a+bx) with least square method, and thus calculates every
Plant the ec of medicament50Value, is then made by the synergy that the co-toxicity coefficient method (ctc) that the nineteen sixties such as Sun Yunpei propose to evaluate pharmacy mix
With as co-toxicity coefficient (ctc) >=120, composition shows as synergistic effect；When ctc≤80, composition shows as antagonism and makees
With；As 80 ＜ ctc ＜ 120, composition shows as summation action.Result of the test is shown in Table 1.
Table 1: amino-oligosaccharide, the cinnamic acid and Prochloraz and its mixture Toxicity Determination table to oranges and tangerines gray mold
As shown in Table 1, amino-oligosaccharide, cinnamic acid 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 oranges and tangerines gray mold all shows synergistic function, and mutual mixture can subtract
Few consumption, improves prevention effect.Because later stage easy gray mold plucked by oranges and tangerines, mixed agent shows preferable fresh preservation with branches to oranges and tangerines
Effect.
Embodiment 2: amino-oligosaccharide, cinnamic acid, Prochloraz and its mixture are applied to the test of granulated sugar tangerine fresh preservation with branches
(1) experimental design: testing site schedules Nanning Wuming area granulated sugar tangerine ground, tests each experimental plot of 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.6 process of test setting, each processes 3 repetitions, 18 cells altogether, each cell random alignment, and each cell is set to
5 plants of granulated sugar tangerine seedlings.
(2) test method: test selection granulated sugar tangerine is uniform in size consistent, and no bad upgrowth situation carries out dispenser.In sand
The medicament that the late December in sugared tangerine maturity period presses each test process sprays once, and the 2nd time spray selects the New Year to pluck receipts first 20 days, respectively
Process by corresponding medicament and concentration spraying, with fruit tree leaf by liquid uniform fold, not lower of liquid is defined degree of spraying.Respectively
The corresponding medicament of test process and concentration for the treatment of are as follows:
Process 1#:2% amino-oligosaccharide 5% cinnamic acid 5% prochloraz aqueous emulsion, be watered 1500 times of dilution；
Process 2#:3% amino-oligosaccharide 4% cinnamic acid 5% prochloraz aqueous emulsion, be watered 1500 times of dilution；
Process 3#:5% amino-oligosaccharide 6% cinnamic acid 1% prochloraz aqueous emulsion, be watered 1500 times of dilution；
Process 4#:5% amino-oligosaccharide aqueous emulsion, be watered 500 times of dilution；
Process the fresh preservation with branches agent of 5#:5% cinnamic acid aqueous emulsion, be watered 500 times of dilution；
Process the fresh preservation with branches agent of 6#:5% prochloraz aqueous emulsion, be watered 500 times of dilution；
Process 7#: blank (ck)
(3) result of the test: the granulated sugar tangerine shedding being respectively directed to each process is investigated, after statistics takes fresh preservation with branches measure
Harvest the fruit drop rate (compared with blank) of first 1 day to harvesting.Result is as shown in table 2；
Table 2 amino-oligosaccharide, cinnamic acid, Prochloraz and its mixture are applied to granulated sugar tangerine fresh preservation with branches test table
Table 2 result shows, the oranges and tangerines fresh preservation with branches agent with amino-oligosaccharide, cinnamic acid and Prochloraz as main component is being joined
Than be 2:5:5 and proportioning be that in the range of 3:4:5, mixture is applied, oranges and tangerines are shown with preferable fresh preservation with branches effect, can larger amplitude
Degree mitigates the fruit drop rate during fresh preservation with branches.Illustrate that the oranges and tangerines with amino-oligosaccharide, cinnamic acid and Prochloraz as main component stay
Tree preservative agent has synergy in the range of proportioning is for 1-2:2-5:2-5 to fresh preservation with branches, mutually uses with and can reduce each single dose
Amount of application, and unexpected good effect can be harvested.
Claims (3)
1. a kind of oranges and tangerines fresh preservation with branches agent containing cinnamic acid and Prochloraz is it is characterised in that active ingredient is by amino-oligosaccharide, meat
Cinnamic acid and Prochloraz composition, the weight of amino-oligosaccharide, cinnamic acid and Prochloraz ratio is for 1-3:2-5:5-10.
2. oranges and tangerines fresh preservation with branches agent according to claim 1 is it is characterised in that amino-oligosaccharide, cinnamic acid and Prochloraz
Weight than for 2:5:5.
3. oranges and tangerines fresh preservation with branches agent according to claim 1 is it is characterised in that the percentage by weight of amino-oligosaccharide is
1.0-3.0%, the percentage by weight of cinnamic acid 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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| 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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