Methods for delaying maturity of crops
    5.
    发明公开
    Methods for delaying maturity of crops 有权
    Verfahren zurVerzögerungder Reife von Erntegut

    公开(公告)号:EP2243359A1

    公开(公告)日:2010-10-27

    申请号:EP10250514.6

    申请日:2010-03-19

    Inventor: Grech, Nigel

    Abstract: Methods for delaying the maturity, coloration and/or senescence of fruits, vegetables, ornamentals, or non-food crops by applying phosphorous acid and/or its salts to the plants; or by applying mixtures of gibberellic acid and/or its salts and phosphorous acid and/or its salts to the plants. Applications may be made pre- or post-harvest at various temperatures and pH ranges. The unique combinations of phosphorous acid/salts with gibberellic acid/salts in embodiments of the present invention have been found to increase the effect of the gibberellic acid/salts on delaying maturation, coloration and senescence of plant tissues, thereby prolonging the shelf life of fruit, vegetables and/or non food crops in ways not previously realized.

    Abstract translation: 通过将亚磷酸和/或其盐施用于植物来延迟水果,蔬菜,观赏植物或非食物作物的成熟度,着色和/或衰老的方法; 或通过将赤霉酸和/或其盐和亚磷酸和/或其盐的混合物施用于植物。 应用可以在各种温度和pH范围内进行收获前或收获后进行。 发现本发明实施方案中亚磷酸/盐与赤霉酸/盐的独特组合增加了赤霉酸/盐对延迟植物组织的成熟,着色和衰老的作用,从而延长了水果的保存期限 ,蔬菜和/或非粮食作物。

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