紫罗兰预处液及其保鲜机制研究  

Study on Pretreatment Solutions of Matthiola incana and Their Freshness-keeping Mechanism

作　　者：潘耕耘[1,2] 雷俊玲[1] 林萍[1] 

机构地区：[1]思茅师范高等专科学校生命科学系,云南普洱665000 [2]西南林学院园林学院,云南昆明650224

出　　处：《安徽农业科学》2010年第23期12716-12719,12723,共5页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为紫罗兰切花保鲜提供理论基础。[方法]以重瓣紫罗兰品种‘淡紫’为材料,清水处理为对照,研究了8种预处液(Y1～Y8)对其切花的保鲜效果。[结果]Y8预处理液(40g/L蔗糖+300mg/LAl2(SO4)3+10ml/LNaClO)可最大程度地延长紫罗兰切花的瓶插寿命,增加其花枝鲜重和花茎,促进开花,维持水分平衡和花瓣可溶性糖含量,延缓MDA产生,并维持花瓣膜结构的相对稳定性,该处理切花的瓶插寿命达11d,开花率和花茎的增幅分别达33.71%和17.95%;0.2mmol/L的STS处理12h后,紫罗兰切花出现叶片失绿、花瓣边缘萎蔫等毒害现象。[结论]40g/L蔗糖+300mg/LAl(SO)+10ml/LNaClO对紫罗兰切花的保鲜效果最好。[Objective] The study was to provide the theoretical basis for cut-flower preservation of Matthiola incana. [Method] With Double petals M. incana variety ＇lilac＇ as the material,and treatment with clear water as CK,the freshness-keeping effects of 8 kinds of pretreatment solution （Y1-Y8） on M. incana cut-flowers were studied. [Results] Y8 pretreatment solution （40 g/L sucrose ＋300 mg/L Al2 （SO4） 3 ＋10 ml/L NaClO） could prolong the vase-holding time of M. incana cut-flowers,and increase their fresh weight and diameter,accelerate blooming,maintain the water balance and soluble sucrose content in the petals,delay the accumulation of MDA,and maintain the stability of membrane structure of petals. The vase-holding time of cut flowers in this treatment reached 11 d,and the increase amplitudes of flowering rate and flower diameter reached 33.71% and 17.95% resp. After treated by 0.2 mmol/L STS for 12 h,the poison phenomenon such as chlorotic leaves and petal edge wilting appeared in M. incana cut-flowers. [Conclusion] The freshness-keeping effect of 40 g/L sucrose ＋300 mg / L Al2 （SO4）3 ＋10 ml/L NaClO on M. incana cut-flowers was the best.

关 键 词：紫罗兰 预处液 保鲜机制 

分 类 号：S681.2[农业科学—观赏园艺]