低温贮藏结合蔗糖处理对唐菖蒲切花的影响

EFFECTS OF LOW TEMPERATURE STORAGE IN COMBINATION WITH SUCROSE PULSING ON CUT GLADIOLUS

本文以低温贮藏结合蔗糖处理的方式研究了贮藏温度、贮藏期对切花观赏品质的影响,并从切花自身含糖量变化的角度,探讨了切花观赏品质变化的机理。结果表明,在0℃、2℃、4℃三个温度下贮藏的切花,以0℃贮藏效果最好,2℃次之,4℃效果最差。未经蔗糖处理的切花,在0℃下贮藏一周,观赏品质就显著降低。蔗糖处理的切花,在0℃下贮藏二周,观赏品质仍可同未经贮藏的鲜切花相媲美。自身含糖量的降低是导致唐菖蒲切花贮后观赏品质下降的一个主要因素。切花含糖量的高低可以做为衡量唐菖蒲切花观赏性及耐藏性的一个依据。 切花体内的糖分多数以还原糖形式存在。蔗糖处理时,进入切花体内的糖分很容易被转化成还原糖。贮藏期间,这种转化反应仍在进行。

Effects of storage temperature and storage term on ornamental quality of cut gladiolus was studied by low temperature storage in combination with sucrose pulsing. The cause for change of the ornamental quality was discussed. Results of the experiment showed that gladiolus cut flowers stored at 0 ℃, 2 ℃ and 4 ℃ for one week, the best ornamental quality of the cut flower was observed at 0 ℃, and next at 2 ℃. Stored at 0 ℃ for one week, ornamental quality of the control cut glad iolus with no sucrose pulsing was markedly lowered as compared with treated ones. However,at 0 ℃ for two weeks,ornamental quality of the sucrose pulsed gladiolus was as good as fresh flower. We suggested that the decrease of the spike sugar content was one of the important factors that lead to poor ornamental quality of the cut flower after storage. Sugar con-tent of gladiolus spike may be considered as an important material basis for judging ornamental value and keeping quality of cut gladiolus. The sugar existing in the spike was mainly reducing sugar. Sucrose that had been absorbed by the spike was easily inverted into reducing sugar. The inversion was going on even at 0℃.