含有不同杀菌剂的预处液对紫罗兰切花的保鲜效应  

Freshness-keeping Effect of Pretreatment Solution with Different Fungicides for the Cut Flowers of Matthiola incana

作　　者：雷俊玲[1] 林萍[1] 

机构地区：[1]西南林学院园林学院,云南昆明650224

出　　处：《江西林业科技》2009年第5期12-14,36,共4页Jiangxi Forestry Science and Technology

摘　　要：试验研究4种含有不同杀菌剂的预处液对紫罗兰切花的保鲜效应。结果表明,各预处液处理均能不同程度地延长紫罗兰切花瓶插寿命,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1.5%S(蔗糖)+0.15μmol/L STS+300 mg/L 8-HQ+20 mL/L NaClO的预处液处理效果最佳。We researched the freshness-keeping effect of four kinds of pretreatment solutions with different fungicides for cut flowers of Matthiola incana.The results of this experiment show that all pretreatment solutions can prolong the vaseholding time,increase the fresh weight and the diameter of flowers,accelerate blooming,inhibit 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： 1.5% S （sucrose）＋0.15 μmol/L STS＋300 mg,/L 8-HQ＋20 mL/L NaClO.

关 键 词：紫罗兰 切花 预处液 保鲜效应 

分 类 号：S681.2[农业科学—观赏园艺]