蔗糖对百合切花的保鲜效果

Effects of Different Sucrose Concentration,and Different Processing Methods on Lily Cut Flower Preservation

在添加8-HQ(杀菌剂)的基础上,探讨不同蔗糖浓度、不同处理方式对百合切花保鲜效果的影响。结果表明:不论蔗糖预处理还是瓶插处理,对百合切花瓶插寿命的影响都不显著;但在不同程度上促进了花苞直径的增长和切花鲜重的增加,尤其是蔗糖5 g.L-1以上的瓶插处理显著提高了花瓣中可溶性糖的含量,促进了切花花苞直径的增长。综合瓶插寿命、花苞直径及切花鲜重等指标来看,蔗糖的瓶插处理保鲜效果好于蔗糖预处理;但蔗糖的瓶插处理尤其是高浓度处理,会加速叶片的黄化,导致切花叶片观赏质量下降,这可能与切花叶片中糖类物质的过度积累有关。

The effects of different concentrations of sucrose and different treatment modes on lily cut flower preservation effect were discussed on the base of adding 8-HQ,not only sucrose pretreatment but also straight cutting processing did not affect the vase life of cut lily flowers significantly,but it promoted the increase of diameter of flowers and fresh weight.Especially,the high concentration of sucrose straight cutting treatment increased evidently the soluble sugar content,it promoted the increase of diameter of flowers.According to these indexes such as vase life,diameter of flowers and fresh weight,the preservation effect of continuous treatment was better than pretreatment.But the sucrose straight cutting treatment preservation effect was better than pretreatment effect,especially in higher concentration,it accelerated the leaf yellowing and induced the decrease of postharvest quality of cut leaves.The adverse effect might be related to redundant sugars in leaves.