CN113197207B - Flavoring agent and method for improving flavor of pumpkin leaf taro - Google Patents
Flavoring agent and method for improving flavor of pumpkin leaf taro Download PDFInfo
- Publication number
- CN113197207B CN113197207B CN202110644036.3A CN202110644036A CN113197207B CN 113197207 B CN113197207 B CN 113197207B CN 202110644036 A CN202110644036 A CN 202110644036A CN 113197207 B CN113197207 B CN 113197207B
- Authority
- CN
- China
- Prior art keywords
- flavoring agent
- flavor
- mmol
- taro
- pumpkin
- 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.)
- Active
Links
Images
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
- 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
- A01N37/42—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 containing within the same carbon skeleton a carboxylic group or a thio analogue, or a derivative thereof, and a carbon atom having only two bonds to hetero atoms with at the most one bond to halogen, e.g. keto-carboxylic acids
-
- 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
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/05—Fruit crops, e.g. strawberries, tomatoes or cucumbers
-
- 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
- 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
- A01N37/44—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 containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a nitrogen atom attached to the same carbon skeleton by a single or double bond, this nitrogen atom not being a member of a derivative or of a thio analogue of a carboxylic group, e.g. amino-carboxylic acids
-
- 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
- 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
- A01N57/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic phosphorus compounds
- A01N57/10—Biocides, pest repellants or attractants, or plant growth regulators containing organic phosphorus compounds having phosphorus-to-oxygen bonds or phosphorus-to-sulfur bonds
- A01N57/12—Biocides, pest repellants or attractants, or plant growth regulators containing organic phosphorus compounds having phosphorus-to-oxygen bonds or phosphorus-to-sulfur bonds containing acyclic or cycloaliphatic radicals
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Dentistry (AREA)
- Plant Pathology (AREA)
- Health & Medical Sciences (AREA)
- Pest Control & Pesticides (AREA)
- Agronomy & Crop Science (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biodiversity & Conservation Biology (AREA)
- Ecology (AREA)
- Forests & Forestry (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a flavoring agent for improving flavor of cucurbita pepo leaves and a method thereof, wherein the flavoring agent comprises alpha-ketoglutaric acid, gamma-aminobutyric acid, 6-BA and ethephon. By spraying the flavoring agent on the surface of the pumpkin leaves, the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline can be improved to more than 1.5 times, and the taro flavor of the pumpkin leaves is obviously improved.
Description
Technical Field
The invention belongs to the technical field of crop cultivation, and particularly relates to a flavoring agent and a method for improving flavor of cucurbita pepo leaf taro.
Background
The pumpkin is an important vegetable crop, and the pumpkin variety with taro flavor is highly favored by consumers and markets and has higher economic benefit. In addition, the taro flavor has theoretical research value as a unique quality character in pumpkin germplasm resources.
The fruits and leaves of the taro-flavor pumpkin resources have taro flavor and have certain relevance. In the cultivation process, the measure capable of improving the leaf fragrance is researched, and reference can be provided for the subsequent fruit fragrance improvement. Meanwhile, the experimental screening operation of the leaf aroma-improving effect by the cultivation measures is easier to be carried out in a laboratory, so that some influence factors of field operation can be eliminated, and the relevance between the aroma-improving measures and the aroma-improving effect can be more definite. Therefore, in the pumpkin cultivation process, the improvement of the flavor of the cucurbita pepo leaves through some agricultural measures is particularly important.
At present, no research report about increasing the flavor of the cucurbita pepo leaves by an agronomic measure is found.
Disclosure of Invention
Based on the situation, the invention aims to provide a flavoring agent for improving the flavor of the taro of the pumpkin leaves, and the flavoring agent can obviously improve the taro flavor of the pumpkin leaves.
One of the specific technical schemes for realizing the aim of the invention is as follows:
a flavoring agent for enhancing flavor of a pumpkin lamina taro, the flavoring agent comprising: 2-8 mmol/L alpha-ketoglutaric acid, 2-6 mmol/L gamma-aminobutyric acid, 10-20 mg/L6-BA, and 3-30 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 10-30 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 15-30 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 15-18 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 28-30 mmol/L ethephon.
Another object of the present invention is to provide a method for improving flavor of cucurbita moschata.
The specific technical scheme for realizing the aim of the invention is as follows:
a method for improving flavor of pumpkin leaf taro comprises the following steps: and spraying the flavoring agent on the leaf surfaces of 45-55 days old taro-flavor pumpkin plants.
In some embodiments, the spraying amount of the flavoring agent is 50-70 ml per plant.
In some embodiments, the spraying amount of the flavoring agent is 55-65 ml per plant.
In some embodiments, the taro pumpkin plants have a seedling age of 48-52 days.
The flavoring agent and the method for improving the flavor of the pumpkin leaf taro have the following advantages and beneficial effects:
the flavoring agent takes four components of alpha-ketoglutaric acid, gamma-aminobutyric acid, 6-BA and ethephon as raw materials, wherein the alpha-ketoglutaric acid has certain promotion effects on a series of physiological activities such as the greenness of leaves, the substance accumulation of plants, the distribution and transportation of organic matters and the like; the gamma-aminobutyric acid plays an important role in plant growth, stress resistance and signal transduction, is a compound formed by a side branch of a synthesis pathway of a taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP), and is in a competitive relationship with the synthesis of 2-AP; 6-BA is a cytokinin that is beneficial for promoting photosynthesis and thus may be beneficial for the synthesis of precursor sources of 2-AP; ethephon is a plant growth regulator, promotes the synthesis of protein, is beneficial to maturation and delays growth; the inventor finds that the four components have a synergistic interaction effect on improving the taro flavor of the pumpkin leaves, and further reasonably mixes the concentrations of the four components to screen a liquid compound flavor enhancer formula capable of obviously improving the taro flavor of the pumpkin leaves. By spraying the flavoring agent on the surfaces of the pumpkin leaves, the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) can be increased to 1.5-5.0 times, and the taro flavor of the pumpkin leaves is obviously increased.
Drawings
FIG. 1 is a graph of the effect of applying the flavoring agent of example 1 on the flavor of cucurbita pepo leaves;
FIG. 2 is a graph showing the effect of applying the flavoring agent of example 2 on the flavor of cucurbita pepo leaves.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Experimental procedures without specific conditions noted in the following examples, molecular cloning is generally performed according to conventional conditions, e.g., Samb. gamma. ook et al: the conditions described in the laboratory Manual (New Yo γ k: Cold Sp γ ing Ha γ bo γ Labo γ ato γ y P γ ess,1989), or according to the manufacturer's recommendations. The various chemicals used in the examples are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
To facilitate an understanding of the present technology, certain terms and phrases are defined below.
Throughout the specification and claims, the following terms have the meanings explicitly associated herein, unless the context clearly dictates otherwise. The phrase "in one embodiment" as used in the present disclosure does not necessarily refer to the same embodiment, although it may. Moreover, the phrase "in another embodiment" as used in this disclosure does not necessarily refer to a different embodiment, although it may. Thus, as described below, various embodiments of the invention may be readily combined without departing from the scope or spirit of the invention.
Furthermore, as used herein, the term "or" is an inclusive "or" symbol and is equivalent to the term "and/or," unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows for being based on other factors not described, unless the context clearly dictates otherwise. Furthermore, throughout the specification the meaning of "a", "an" and "the" include plural referents. The meaning of "in.
The present invention will be described in further detail with reference to specific examples.
Example 1A flavoring agent and method for enhancing flavor of cucurbita moschata
The odorants described in this example consist of 5mmol/L α -ketoglutaric acid, 4mmol/L γ -aminobutyric acid, 15 mg/L6-BA, and 15mmol/L ethephon.
The preparation method of the flavoring agent in the embodiment comprises the following steps: dissolving 0.73g of alpha-ketoglutaric acid (final concentration of 5mmol/L), 0.41g of gamma-aminobutyric acid (final concentration of 4mmol/L), 0.015g of 6-BA (final concentration of 15mg/L) and 2.17g of ethephon (final concentration of 15mmol/L) in 1 liter of water to obtain the compound.
A method for improving flavor of pumpkin leaf taro comprises the following steps:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when the taro-flavor pumpkin plants are 50 days old, spraying 60ml of the flavoring agent of the embodiment on each plant in a leaf surface spraying mode; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) sampling the pumpkin leaves 24 hours, 72 hours and 120 hours after the flavoring agent is sprayed, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
The results are shown in fig. 1, and it can be seen from fig. 1 that, 24 hours, 72 hours and 120 hours after the spraying treatment of the flavoring agent of the present embodiment, the contents of 2-AP are 615.1(ng/g dry weight), 474.8(ng/g dry weight) and 415.6(ng/g dry weight), respectively, compared with the control (164.1 (ng/g dry weight) of spraying clear water), the contents of 2-AP are respectively increased by 3.7 times, 2.9 times and 2.5 times after 24 hours, 72 hours and 120 hours after the treatment, which shows that the flavoring agent of the present embodiment can significantly increase the content of 2-AP, and is helpful for improving the flavor of the pumpkin leaf.
Example 2A flavoring agent and method for enhancing flavor of cucurbita moschata
The odorant described in this example consisted of 5mmol/L α -ketoglutaric acid, 4mmol/L γ -aminobutyric acid, 15 mg/L6-BA, and 30mmol/L ethephon.
The preparation method of the flavoring agent of this example is the same as that of example 1.
A method for improving flavor of pumpkin leaf taro comprises the following steps:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when the dasheen flavor pumpkin plants are 48 days old, adopting a leaf surface spraying mode, and spraying 60ml of the flavoring agent of the embodiment on each plant; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) sampling the pumpkin leaves 24 hours, 72 hours and 120 hours after the flavoring agent is sprayed, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
The results are shown in fig. 2, and it can be seen from fig. 2 that, 24 hours, 72 hours and 120 hours after the spraying treatment of the flavoring agent of the embodiment, the contents of 2-AP are 439.0(ng/g dry weight), 818.8(ng/g dry weight) and 265.1(ng/g dry weight), respectively, compared with the control (164.1 (ng/g dry weight) after the spraying treatment of clear water), the contents of 2-AP are increased by 2.7, 5.0 and 1.6 times after 24 hours, 72 hours and 120 hours after the treatment, respectively, which shows that the flavoring agent of the embodiment can significantly increase the content of 2-AP, and is helpful for improving the flavor of the taro of the pumpkin leaves.
Example 3A flavoring agent and method for enhancing flavor of cucurbita moschata
The odorant described in this example consisted of 5mmol/L α -ketoglutaric acid, 4mmol/L γ -aminobutyric acid, 15 mg/L6-BA, and 3mmol/L ethephon.
The preparation method of the composite solution of this comparative example is the same as that of example 1.
A method for improving flavor of pumpkin leaf taro comprises the following steps:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when the dasheen flavor pumpkin plants are 48 days old, adopting a leaf surface spraying mode, and spraying 65ml of the flavoring agent of the embodiment on each plant; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) sampling the pumpkin leaves 24 hours, 72 hours and 120 hours after the flavoring agent is sprayed, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
24 hours, 72 hours and 120 hours after the spraying treatment, the 2-AP content in the pumpkin leaves is respectively 173.4(ng/g dry weight), 235.0(ng/g dry weight) and 259.9(ng/g dry weight), and compared with a control (164.1 (ng/g dry weight) of spraying clear water), the 2-AP content is respectively increased by 1.1, 1.4 and 1.6 times after the spraying treatment, so that the flavoring agent of the embodiment can increase the 2-AP content, but the flavoring effect is not as good as that of the embodiment 1 and 2.
Research on effect of comparative example of alpha-ketoglutarate gamma-aminobutyric acid and ethephon on improving flavor of cucurbita pepo leaf
The comparative example respectively researches whether the alpha-ketoglutaric acid, the gamma-aminobutyric acid and the ethephon with different concentrations are beneficial to improving the taro flavor of the pumpkin leaves.
The experimental method is as follows:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when 50 days of seedling age of the taro-flavor pumpkin plants, spraying 60ml of alpha-ketoglutaric acid, gamma-aminobutyric acid and ethephon with different concentrations on each plant in a leaf surface spraying mode; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) and sampling the pumpkin leaves after 120 hours of spraying treatment, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
The results are shown in Table 1.
TABLE 1 Change in 2-AP content after 120 hours under different treatments
| 2-AP content (ng/g dry weight) | |
| 2.5mmol/L alpha-ketoglutaric acid | 63.59 |
| 5mmol/L alpha-ketoglutaric acid | 111.95 |
| 7.5mmol/L alpha-ketoglutaric acid | 90.25 |
| 2mmol/L of gamma-aminobutyric acid | 71.73 |
| 4mmol/L of gamma-aminobutyric acid | 96.83 |
| 6mmol/L gamma-aminobutyric acid | 94.36 |
| 5mmol/L ethephon | 78.69 |
| 10mmol/L ethephon | 97.21 |
| 15mmol/L ethephon | 67.58 |
| Contrast (clean water) | 88.15 |
As can be seen from Table 1, the content of 2-AP in the pumpkin leaves is improved by 0.7 times, 1.3 times and 1.0 time when 2.5mmol/L, 5mmol/L and 7.5mmol/L alpha-ketoglutaric acid is sprayed 120 hours after spraying treatment compared with the control (spraying clear water); 2mmol/L, 4mmol/L and 6mmol/L gamma-aminobutyric acid are sprayed, so that the content of 2-AP in the pumpkin leaves is improved by 0.8 time, 1.1 time and 1.1 time; 5mmol/L, 10mmol/L and 15mmol/L ethephon are sprayed, and the content of 2-AP of the pumpkin leaves is improved by 0.9 time, 1.1 time and 0.8 time.
The results of examples 1-3 and comparative examples demonstrate that: when the alpha-ketoglutaric acid, the gamma-aminobutyric acid and the ethephon with different concentrations are sprayed independently, each treatment shows a trend of decreasing or slightly increasing, which shows that the effect of the independent components on improving the taro flavor of the pumpkin leaves is not obvious. And when the compound solution consisting of alpha-ketoglutaric acid, gamma-aminobutyric acid, 6-BA and ethephon with specific concentration is sprayed on the pumpkin leaves, the taro flavor of the pumpkin leaves can be obviously improved.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (9)
1. A flavoring agent for improving flavor of pumpkin lamina taro, which is characterized by comprising: 2-8 mmol/L alpha-ketoglutaric acid, 2-6 mmol/L gamma-aminobutyric acid, 10-20 mg/L6-BA, and 3-30 mmol/L ethephon.
2. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 1, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 10-30 mmol/L ethephon.
3. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 1, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 15-30 mmol/L ethephon.
4. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 3, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 15-18 mmol/L ethephon.
5. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 3, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 28-30 mmol/L ethephon.
6. A method for improving flavor of pumpkin leaf taro is characterized by comprising the following steps: spraying the flavoring agent as claimed in any one of claims 1 to 5 on the leaf surfaces of 45 to 55-day-old taro pumpkin plants.
7. The method for improving the flavor of the cucurbita pepo leaves as claimed in claim 6, wherein the spraying amount of the flavoring agent is 50-70 ml per plant.
8. The method for improving the flavor of the cucurbita pepo leaves as claimed in claim 7, wherein the spraying amount of the flavoring agent is 55-65 ml per plant.
9. The method for improving the flavor of the taro of the squash leaves according to any one of claims 6 to 8, wherein the seedling age of the taro squash plant is 48 to 52 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110644036.3A CN113197207B (en) | 2021-06-09 | 2021-06-09 | Flavoring agent and method for improving flavor of pumpkin leaf taro |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110644036.3A CN113197207B (en) | 2021-06-09 | 2021-06-09 | Flavoring agent and method for improving flavor of pumpkin leaf taro |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113197207A CN113197207A (en) | 2021-08-03 |
| CN113197207B true CN113197207B (en) | 2021-12-17 |
Family
ID=77024384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110644036.3A Active CN113197207B (en) | 2021-06-09 | 2021-06-09 | Flavoring agent and method for improving flavor of pumpkin leaf taro |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113197207B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107673858A (en) * | 2017-10-30 | 2018-02-09 | 华南农业大学 | A kind of organic flavouring foliar fertilizer of fragrant rice |
| CN108124872A (en) * | 2017-12-28 | 2018-06-08 | 华南农业大学 | A kind of adjusting control agent for improving fragrant rice fragrance and yield |
| CN109123643A (en) * | 2018-09-29 | 2019-01-04 | 中科和素（天津）医药科技有限公司 | A kind of preparation method of cereal generation meal ball |
| AU2017355326A1 (en) * | 2016-11-02 | 2019-06-06 | Paramount Products 1 Llc | Adjuvant compositions for plant treatment chemicals |
-
2021
- 2021-06-09 CN CN202110644036.3A patent/CN113197207B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2017355326A1 (en) * | 2016-11-02 | 2019-06-06 | Paramount Products 1 Llc | Adjuvant compositions for plant treatment chemicals |
| CN107673858A (en) * | 2017-10-30 | 2018-02-09 | 华南农业大学 | A kind of organic flavouring foliar fertilizer of fragrant rice |
| CN108124872A (en) * | 2017-12-28 | 2018-06-08 | 华南农业大学 | A kind of adjusting control agent for improving fragrant rice fragrance and yield |
| CN109123643A (en) * | 2018-09-29 | 2019-01-04 | 中科和素（天津）医药科技有限公司 | A kind of preparation method of cereal generation meal ball |
Non-Patent Citations (1)
| Title |
|---|
| 基于电子鼻与HS-SPME/GC-MS技术的香芋南瓜果实香气物质解析;李俊星等;《现代食品科技》;20180730(第09期);结论部分 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113197207A (en) | 2021-08-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Garde-Cerdán et al. | Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages | |
| RODRIGUEZ‐LOVELLE et al. | Carbon and nitrogen partitioning in either fruiting or non‐fruiting grapevines: effects of nitrogen limitation before and after veraison | |
| Garde-Cerdán et al. | Towards the definition of optimal grape harvest time in Grenache grapevines: Nitrogenous maturity | |
| Arias et al. | Effects of vineyard ‘potential’and grape maturation on the aroma-volatile profile of Grenache wines | |
| Keskin et al. | ANOM approach for the statistical evaluation of organic acid contents of clones of the grape variety'Kalecik Karasi' | |
| Yuan et al. | Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions | |
| El-kenawy | Effect of tryptophan, proline and tyrosine on vegetative growth, yield and fruit quality of Red Roumy grapevines | |
| KR100795316B1 (en) | Preparing method for functional fermented liquor using sap | |
| CN113197207B (en) | Flavoring agent and method for improving flavor of pumpkin leaf taro | |
| Kilmartin et al. | Grape harvesting and effects on wine composition | |
| Mian et al. | Fertigation affects photosynthesis, modulation of secondary metabolism and sensory profiles of Vitis vinifera cv.“Schioppettino” withered grapes and wines | |
| JPS61289874A (en) | Production of rose liqueur | |
| Somkuwar et al. | Crop load regulation to improve yield and quality of Manjari Naveen grape | |
| KR101017151B1 (en) | Method for reducing ethyl carbamate using sulfurous acid-based antioxidant in the preparation of Prunus fruit wine | |
| CN114014720A (en) | Fertilizer special for cyperus esculentus and preparation method thereof | |
| Kok | Berry Growth and Biochemical Characteristics of cv. Trakya Ilkeren (V. vinifera L.) as Influenced by Various Doses of Pre-Harvest Hydrogen Peroxide and Phenylalanine Applications. | |
| CN106635594A (en) | Process for brewing brandy | |
| Mesić et al. | Impact of cluster thinning on Merlot and Cabernet Sauvignon (Vitis vinifera L.) must quality. | |
| KR101002570B1 (en) | A composition of beta carotene for functional apple growing | |
| Altındişli et al. | Effect of foliar applied KNO 3 on yield, quality and leaf nutrients of Carignane and Colombard wine grapes | |
| JPS6239685A (en) | Material for soil for fruit, vegetable for the like | |
| JPH1066449A (en) | Cultivation of fruit tree | |
| Verdenal et al. | Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France. | |
| CN109294802A (en) | A kind of peppermint hydromel and its manufacturing method | |
| CN113179841B (en) | Method for increasing yield and prolonging leaf viewing period of nectarine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |