马蹄莲鲜切花保鲜剂研究初报  

Study on Components of Chemical Preservative for Common Callalily

作　　者：陈静[1] 程智慧[1] 

机构地区：[1]西北农林科技大学,陕西杨陵712100

出　　处：《西北农业学报》2000年第3期86-89,共4页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：对马蹄莲切花化学保鲜剂的成分及其适宜浓度进行了筛选。结果表明 ,适宜的蔗糖浓度为 0 .5%,硝酸钴浓度为 1 0 0 mg/ L,玉米素和 6-BA浓度为 1 0 mg/ L,大于 3 0 mg/ L的 6-BA和大于 50 mg/ L的玉米素使马蹄莲切花花茎基部软化散裂 ;1 0 0 mg/ L(有效杀菌下限浓度 )的 8-HQ使切花花茎基部缢缩褐化 ,推测马蹄莲切花对 8-HQ敏感。在此基础上组配的马蹄莲保鲜剂 0 .5%蔗糖 +1 0 mg/ L 6-BA+1 0 0 mg/ L硝酸钴 ,可使马蹄莲瓶插寿命由 8d延长到 1The effects of preservative components including sucrose, Co(NO 3) 2,zeatin,6 BA,8 HQ on water balance and vase lifespan of common callalily was studied in this paper,the results indicated that the suitable concentration for sucrose is 0.5%, Co(NO 3) 2 100 mg/L , zeatin and 6 BA 10 mg/L. When 6 BA and zeatin concentration is greater than 30 mg/L and 50 mg/L respectively,the cut flower stem is susceptible to softening and cracking. Since common callalily is sensitive to 8 HQ,after stem dipped with 100 mg/L 8 HQ as preservative,the cut flower stem becomes brown and shrunk. Based on the results,two prescriptions were made,among them,0.5% sucrose+10 mg/L 6 BA+100 mg/L Co(NO 3) 2 can prolong the vase life from 8 days to 15 days.

关 键 词：马蹄莲 保鲜剂 鲜切花 切花保鲜 化学保鲜 

分 类 号：S682[农业科学—观赏园艺]