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日本发明了一种果实甜度增强剂,用喷雾器将它喷洒于果树叶面上,即可增加果实甜度。该增强剂对蜜桔、西瓜和甜瓜等均适用。这种果实甜度增强剂的配方是:纯硼200克、蔗糖2.4公斤、氯化钙0.7克、橙皮苷酶70克,将它们溶于100升水中,搅拌均匀即成。此液喷洒干果树叶面,不仅可使果实的糖度增加22%左右,而且还能使果实更加鲜美可口。
Japan invented a fruit sweetness enhancer, spraying it with a spray on the foliage of fruit trees, you can increase the sweetness of the fruit. The enhancer of tangerine, watermelon and melon, etc. are applicable. The fruit sweetness enhancer formulation is: 200 grams of pure boron, 2.4 kg of sucrose, 0.7 g of calcium chloride, hesperidin 70 g, they are dissolved in 100 liters of water, stir Serve. This liquid spray dried fruit foliage, not only can increase the sugar content of fruit by about 22%, but also make the fruit more delicious.