糖和无机盐预处液对洋桔梗切花的保鲜效应  

Freshness-keeping effect of pretreatment solution for the cut flowers of Eustoma russellianum Griessb

作　　者：刘健君[1] 林萍[2] 

机构地区：[1]昭通师范高等专科学校化学系,昭通657000 [2]西南林学院园林学院,昆明650224

出　　处：《安徽农业大学学报》2008年第4期597-600,共4页Journal of Anhui Agricultural University

摘　　要：试验研究4种无机盐预处液处理对洋桔梗切花的保鲜效应。结果表明,各预处液处理均能不同程度地延长洋桔梗切花瓶插寿命,增加花枝鲜重和花径,促进开花,维持水分平衡和花瓣可溶性糖含量,延缓MDA的产生,维持花瓣膜结构的相对稳定性;其中以2%S(蔗糖)+200 mg.L-1A l2(SO4)3+50 mg.L-1NaC lO的预处液处理效果最佳。We researched the freshness-keeping for cut flowers of Eustoma russeUianum Griessb. The effect of four kinds of inorganic salt of pretreatment solutions results of this experiment show that all pretreatment solutions can prolong the vase-holding time, increase the fresh weight and the diameter of flowers, accelerate blooming, inhib- it loss of water, delay the decrease of the content of soluble sucrose, reduce the accumulation of malondialdehyde （MDA） and maintain the stability of membrane to a certain extent. The best ornamental quality was observed in the pretreatment solution ： 2 % S （sucrose） ＋ 200 mg· L -1 Al2 （ SO4 ） 3 ＋ 50 mg· L -1 NaClO.

关 键 词：洋桔梗 切花 无机盐 预处液 保鲜效应 

分 类 号：S681[农业科学—观赏园艺]