几种保鲜剂对百合切花贮后品质的影响  

Effect of Several Preservatives on the Quality of Cold Stored Cutlily

作　　者：宋丽莉[1,2] 彭永宏[1] 

机构地区：[1]华南师范大学生命科学学院 [2]兰州大学生命科学院植物生理研究所,甘肃兰州046011

出　　处：《中国农学通报》2005年第2期205-207,共3页Chinese Agricultural Science Bulletin

基　　金：广东省自然科学基金(003062)资助项目;广东省科技攻关项目(2003C20406)。

摘　　要：研究了几种不同的保鲜剂组合对冷藏百合切花贮后品质的影响。结果表明,在瓶插液中加入蔗糖可提高百合切花的观赏品质,50g/L是最适蔗糖浓度。几种保鲜剂组合中,预处液为2×10-4mol/L硫代硫酸银+100g/L蔗糖+100mg/L赤霉素,瓶插液为150mg/L8-羟基喹啉硫酸盐+50g/L蔗糖+20mg/L赤霉素的保鲜剂组合对百合切花的保鲜效果最好。Effects of several preservatives on the quality of cold stored cut lily were investigated. The results showed that continuous supply of sucrose together with 8-hydroxyquinoline sulfate to cut lily resulted in buds opening satisfactorily and increased their vase life. 50g/L was the most suitable sucrose concentration for the preservative solution of cut lily. The best flower quality were obtained when the cut lilies were pretreated with 2×10-4mol/L silver thiosulphate +100g/L sucrose +100mg/L GA3 for 10h before cold storage at (2±0.5)℃, and kept in a solution containing 150 mg/L HQS+50g/L sucrose +20mg/LGA3 after cold storage.

关 键 词：百合切花 保鲜剂 瓶插液 品质 赤霉素 蔗糖浓度 预处液 保鲜效果 冷藏 

分 类 号：S682[农业科学—观赏园艺] S609.3[农业科学—园艺学]