不同保鲜溶液对菊花鲜切花保鲜效果的影响
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摘要
以30 g/L蔗糖+75 mg/L柠檬酸溶液为对照,探究了不同浓度的6-BA和硝酸银处理对菊花(Chrysanthemum morifolium Ramat.)切花寿命以及瓶插过程中菊花花径、吸水量等指标的影响。结果表明,含有6-BA和硝酸银的处理均能延长菊花切花的瓶插寿命,其中处理1(30 g/L蔗糖+75 mg/L柠檬酸+20 mg/L硝酸银+0.5 mg/L 6-BA)的保鲜效果最佳,能增大切花花径4.07 cm;延缓切花衰老速度,减缓水分胁迫,使菊花切花瓶插寿命长达31 d。
By measuring the flower-path, the vase life and the amount of water absorption of Chrysanthemum morifolium Ramat., the effects of the different concentrations of 6-BA and AgNO3 on the preservation of Chrysanthemum morifolium Ramat.were studied with 30 g/L sucrose+75 mg/L citric acid as a control, and the appropriate fresh liquid formula was figured out.The results showed that the treatment with 6-BA and AgNO3 could prolong the vase life of cut Chrysanthemum morifolium Ramat. Among them, treatment 1(30 g/L Sucrose+75 mg/L Citric acid+20 mg/L AgNO3+0.5 mg/L 6-BA) could significantly increased the flower-path by 4.07 cm and slow down the aging process. Besides, the harm of water stress was reduced, and the vase life of cut chrysanthemum was increased to 31 days.
By measuring the flower-path, the vase life and the amount of water absorption of Chrysanthemum morifolium Ramat., the effects of the different concentrations of 6-BA and AgNO3 on the preservation of Chrysanthemum morifolium Ramat.were studied with 30 g/L sucrose+75 mg/L citric acid as a control, and the appropriate fresh liquid formula was figured out.The results showed that the treatment with 6-BA and AgNO3 could prolong the vase life of cut Chrysanthemum morifolium Ramat. Among them, treatment 1(30 g/L Sucrose+75 mg/L Citric acid+20 mg/L AgNO3+0.5 mg/L 6-BA) could significantly increased the flower-path by 4.07 cm and slow down the aging process. Besides, the harm of water stress was reduced, and the vase life of cut chrysanthemum was increased to 31 days.
引文
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[11]李晓雯.不同保鲜剂对菊花切花的保鲜效果[J].吉林蔬菜,2011(3):87-88.
[12]杨红超,马丽,吴有花.6-BA与2,4-D混合保鲜剂对菊花切花保鲜效果研究[J].北方园艺,2013(1):166-168.
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[2]贺文婷,安晓芹,郭维明.超声波及与保鲜剂复合预处理对切花菊‘绿皇后’贮藏效果的影响[J].江苏林业科技,2008,35(4):11-14,38.
[3]陈建勋,许志强,廖毅,等.姜花切花衰老过程中乙烯脱落酸的变化及其作用[J].华南农业大学学报,2000,21(1):91-92.
[4]张洁,方少忠,蔡宣梅,等.赤霉素预处理对‘sorbonne’疆合切花衰老的影响[J].江西农业学报,2009,21(11):48-50.
[5]胡绪岚.切花保鲜新技术[M].北京:中国农业出版社,1996.
[6]崔美香,邢红霞,常社霞,等.不同处理对月季切花保鲜效应的研究[J].江苏农业科学,2009(3):292-294.
[7]黄少明,何泽佳,黄胜琴,等.绿茶浸泡液对康乃馨和菊花的插花保鲜作用[J].华南师范大学学报(自然科学版),2010(S1):5-6,26.
[8]夏晶晖.8-羟基喹啉和柠檬酸对切花菊生理效应的影响[J].北方园艺,2010(9):194-195.
[9]蒋倩.6-BA对百合切花保鲜效果的影响[J].甘肃科技,2009,25(11):148-150.
[10]朱秀敏,张晓丽,尹园园.不同保鲜剂对鲜切花保鲜效果的研究[J].北方园艺,2011(9):185-188.
[11]李晓雯.不同保鲜剂对菊花切花的保鲜效果[J].吉林蔬菜,2011(3):87-88.
[12]杨红超,马丽,吴有花.6-BA与2,4-D混合保鲜剂对菊花切花保鲜效果研究[J].北方园艺,2013(1):166-168.
[13]高勇,等.切花保鲜剂研究综述[J].园艺学报,1989,16(2):139-145.