What is the effect of free amino acid fertilizer on fruit quality?

Fruit appearance quality: fruit appearance, shape, size, color, etc.

Intrinsic quality includes: flavor, aroma, sugar-acid ratio, nutrient composition, storage and transportation performance, etc.

Factors Affecting Fruit Quality

1. Light plays an important role in the quality of the fruit. The crops undergo photosynthesis, increase the accumulation of nutrients, and also promote the synthesis and accumulation of anthocyanins and carotenoids. The light is sufficient and the fruit is well colored. Accumulation of sugar.

2. With sufficient water, the fruit grows faster and the size is uniform. In addition, mineral nutrients such as nitrogen, potassium, zinc, boron, calcium and magnesium are involved in the size construction and nutrient metabolism of the fruit, which have an important impact on the fruit quality. Amino acids, as nitrogen sources in crops and the material basis for protein synthesis, can not only improve the external quality of fruits, but also improve their internal quality.

How Amino Acids Improve Fruit Quality

1,Improve appearance quality

Amino acids can promote the uniform expansion of the fruit, prevent the occurrence of deformed fruit, and at the same time can promote the coloring of the fruit and improve the color.

1)Reduce deformed fruit

Most fruit deformities are caused by lack of nutrients. Amino acids are natural metal chelators, which can chelate medium and micronutrients in the soil, and promote the absorption of crops, relieve the symptoms of crop deficiency, and reduce the occurrence of deformed fruits.

2)Promote fruit coloring

The color of the fruit surface is related to the content of anthocyanins. Amino acids can promote the synthesis and accumulation of soluble sugars in fruits, and soluble sugars are the skeleton of anthocyanin synthesis. In the process of anthocyanin synthesis, they not only provide carbon skeleton, but also Combines with anthocyanins to form stable anthocyanins, which are stored in cell vacuoles and promote fruit coloring. In addition, phenylalanine is the precursor of anthocyanin synthesis, which can directly promote the synthesis of anthocyanin, thereby increasing the content of anthocyanin and promoting fruit coloring.

3)Improve fruit gloss

The luster of the fruit is related to the thickness of the waxy layer on the outer back of the epidermal cells. The wax is good, the reflectivity is high, and the color is good. Organic acids are the prerequisite substances for wax synthesis. It can be directly used in the synthesis of wax to increase fruit gloss.

2,Improve inner quality

1)Increase fruit sweetness

Alanine, glutamic acid, glycine and lysine in amino acids can promote the synthesis of leaf green in leaves, regulate the opening of stomata, thereby promote leaf photosynthesis, promote the synthesis of soluble sugar, and transfer to the fruit to increase the sweetness of the fruit .

2)Improve fruit aroma

Isoleucine and leucine are the precursor substances of aroma, which are synthesized in the fruit to increase the aroma of the fruit.

3)Increase fruit protein content

Amino acids are the smallest molecules for protein synthesis, and amino acids directly absorbed by crops can directly participate in protein synthesis, which is conducive to the rapid synthesis of proteins.