植物源月季切花保鲜剂的筛选研究  

Study on Screening of Plant-Derived Preservatives for Cut Rose Flowers

作　　者：张金锋[1] 施昕磊[1] 张平[1] ZHANG Jin-feng;SHI Xin-lei;ZHANG Ping(School of Modern Agriculture,Jiaxing Vocational&Technical College,Jiaxing 314036,China)

机构地区：[1]嘉兴职业技术学院现代农业学院,浙江嘉兴314036

出　　处：《保鲜与加工》2021年第5期34-38,共5页Storage and Process

摘　　要：以切花月季"戴安娜"为试验花材,以蔗糖、大蒜水提液和VC为原料,按照L9(34)正交设计配制瓶插液,通过测定瓶插寿命、花径变化率、鲜质量损失率和水分平衡值,研究不同瓶插液的保鲜效果。结果表明:在瓶插寿命指标上,20 g/L蔗糖+大蒜水提液(水提料液比1∶20(g/mL))+100 mg/L VC的配方组合表现最佳。极差分析表明,蔗糖是影响月季切花瓶插寿命的最主要因素,大蒜水提液次之。在鲜质量损失率指标上,10 g/L蔗糖+大蒜水提液(水提料液比1∶40(g/mL))+200 mg/L VC的配方组合表现最优。所有处理对月季切花的花径变化率和水分平衡值无显著影响。With cut rose flower‘Diana’as experimental material,according to the L9(34)orthogonal design,the preservatives were prepared from sucrose,garlic water extract and vitamin C.The fresh-keeping effect of different preserving solution was studied by measuring the vase life,flower diameter change rate,fresh weight loss rate and hydrologic balance value.The results showed that the formula combination of‘20 g/L sucrose+garlic water extract(solid-liquid ratio 1∶20(g/mL))+200 mg/L vitamin C’showed the best performance on the vase life index.The extremum difference analysis showed that sucrose was the main factor affecting the vase life of cut rose,followed by garlic water extract.The formula combination of‘10 g/L sucrose+garlic water extract(solid-liquid ratio1∶40(g/mL))+200 mg/L vitamin C’was the best on fresh mass loss rate.All treatments had no significant effects on the flower diameter change rate and hydrologic balance value of cut rose.

关 键 词：月季切花 植物源保鲜剂 大蒜 蔗糖 VC 

分 类 号：S685.12[农业科学—观赏园艺]