摘要
为探讨不同保鲜剂对月季切花瓶插保鲜效果的影响,筛选对月季切花保鲜效果比较适宜的优良保鲜剂配方,研究了5种不同配方以及不同浓度的保鲜剂对月季的保鲜效果,测定了月季切花的瓶插寿命、花枝鲜重变化率、水分平衡值以及花径等生理指标。结果表明：各处理保鲜剂均能延长切花瓶插寿命,瓶插寿命分别为7~14d,比对照延迟1~8d。花枝鲜重变化率最大峰值为108.56%~131.64%,其中处理E,即2%葡萄糖＋20mg·L-16-BA＋200mg·L-18-羟基喹啉＋100mg·L-1柠檬＋0.5%Ca（NO3）2的变化最明显。切花的水平衡值降到负值的时间为第5~10天,处理E,即2%葡萄糖＋20 mg·L-16-BA＋200 mg·L-18-羟基喹啉＋100mg·L-1柠檬酸＋0.5%Ca（NO3）2最迟到达负值,且负值绝对值最小。说明保鲜剂2%葡萄糖＋20mg·L-16-BA＋200mg·L-18-羟基喹啉＋100mg·L-1柠檬＋0.5%Ca（NO3）2保鲜效果最好。
In order to study the effect of different preservatives on cutting rose and screen suitable formula for cutting rose.The preservation effect of five different preservatives on cutting rose were studied,the vase-life,the rate of weight change of fresh flowers,water balance values and flower diameter of cutting rose were determined.The results showed that each treatment could extend the vase-life of cutting flower.The vase-life of the cutting rose in different preservatives was 7~14days,which delay 1~8days than CK.Its maximum fresh weight change rate was 108.56%~131.64%,the treatment E 2% sugar,200mg·L-18-HQ,100mg·L-1 citric acid,20mg·L-16-BA and 0.5% Ca（NO3）2was the most obvious in fresh weight increasing.The water balance of cutting down to negative values were the fifth which was more obvious,it＇s the latest treatment arriving to negative,and the absolute value of the negative was minimum.The best preservative effect was 2%sugar,200mg·L-18-HQ,100mg·L-1citric acid,20mg·L-16-BA and 0.5% Ca（NO3）2.
出处
《黑龙江农业科学》
2015年第3期104-107,共4页
Heilongjiang Agricultural Sciences
基金
玉林师范学院高层次人才科研启动基金资助项目(G200704)
关键词
月季
保鲜剂
保鲜效果
rose
preservative
preservative effect
