Methods for delaying maturity of crops

摘要

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.

主权项

1. A method of delaying the maturation of crop comprising the steps of:
a. preparing a composition comprising
i. at least one phosphite source selected from the group consisting of phosphorous acid, a salt of phosphorous acid, and combinations thereof, wherein the total concentration of the at least one phosphite source in said mixture is not greater than about 2% to about 3% (w/w), andii. at least one gibberellin selected from the group consisting of gibberellic acid, a salt of gibberellic acid, and combinations thereof in a second concentration range of between about 1 ppm and about 100 ppm; b. incorporating the composition into a wax coating, and c. applying the said coating to one of a fruit, a vegetable, an ornamental, a non-food crop, and combinations thereof.