不同浓度6-BA和B9对多头香石竹切花保鲜效果的影响  

Effects of Different Concentrations of 6-BA and B9 on Preservation Effect of Carnation Cut Flowers

作　　者：蒋亚莲[1,2] 陆琳 瞿素萍[1,2] 赵培飞 黎霞[1,2] 李慧敏 龙江[1,2] 白艳荣 JIANG Yalian;LU Lin;QU Suping;ZHAO Peifei;LI Xia;LI Huimin;LONG Jiang;BAI Yanrong(Institute of Flower,Yunnan Academy of Agricultural Sciences,Kunming 650201,China;National Engineering and Technology Center for Ornamental Horticulture,Kunming 650201,China;College of Agronomy and Life Sciences,Kunming University,Kunming 650214,China)

机构地区：[1]云南省农业科学院花卉研究所,云南昆明650201 [2]国家观赏园艺工程技术研究中心,云南昆明650201 [3]昆明学院农学和生命科学学院,云南昆明650214

出　　处：《山西农业科学》2020年第4期644-648,共5页Journal of Shanxi Agricultural Sciences

基　　金：云南省科技计划项目(2018BB014);云南省国际科技合作项目(2016A001);云南省重大科技专项(2016ZA005)。

摘　　要：为探索6-BA和B9配合使用对多头香石竹切花的保鲜效果及其延衰机制,以蔗糖、柠檬酸和维生素C为基础液,添加不同浓度的6-BA和B9配制成保鲜剂,对多头香石竹切花品种红芭芭拉进行瓶插处理,测定不同保鲜液对瓶插切花最大花直径、最大花冠高及水分平衡值、鲜质量、瓶插寿命等形态和生理指标的影响。结果表明,3%蔗糖+50 mg/L柠檬酸+600 mg/L维生素C+20 mg/L 6-BA的保鲜剂配方处理除切花的水分平衡值稍逊于其他处理外,其最大直径、最大花冠高、瓶插寿命等指标均优于其他处理,其中,切花的瓶插寿命可延长到16.4 d。To explore the effect of 6-BA and B9 on the preservation effect and corrosive mechanism of carnation cut flowers,the experiment was carried out with sucrose,citric acid and vitamin C as the base liquid,different concentrations of 6-BA and B9 were used to form preservative,cut flower variety Master was bottled.The effects of different fresh-keeping liquid on the morphological and physiological indexes of cut flower diameter,corolla height,water balance value,fresh quality and life were determined.The results showed that the moisture balance of cut flowers treated with 3%sucrose+50 mg/L citric acid+600 mg/L vitamin C+20 mg/L 6-BA was lower than that of other treatments,and the maximum flower diameter,the maximum crown height and the vase life of cut flowers were all better than other treatments,among which the vase life of cut flowers could be prolonged by 16.4 d.

关 键 词：6-BA B9 多头香石竹切花 保鲜效果 

分 类 号：S682.1+9[农业科学—观赏园艺]