保鲜液对麝香百合切花保鲜生理效应研究

Physiological effects of different liquid preservatives on the fresh-keeping of cut Lily longiflorum flowers

试验探讨了保鲜液对麝香百合（以下简称百合）切花瓶插寿命的生理影响。将百合鲜切花置于3种保鲜液中瓶插培养,用自来水作对照,测定切花的主要生理生化指标,结果表明：不同保鲜液对百合切花的保鲜效果不同,处理Ⅰ和处理Ⅲ的效果优于处理Ⅱ;百合切花对蔗糖比较敏感,不同的浓度对百合切花的保鲜效果不同,2%-3%的蔗糖比0.6%的蔗糖保鲜效果显著。3种保鲜液不同程度地延缓了可溶性蛋白质含量的降低,抑制了蛋白酶活性的提高,减缓氨基酸含量的升高,使细胞内含物维持平衡。

The physiological influences of liquid preservatives on the cut flowers of lily were studied. Under the conditions of the experiment, the cut flowers of lily were cultured in three vases containing different preservatives （Ⅰ,Ⅱand Ⅲ）. Some cut flowers were fostered in a vase with tap water as the check. Their major physiological and biochemical indices were examined and tested. The results indicated that different preservatives showed different effects on the fresh-keeping of lily flowers. The effects of treatment Ⅰand Ⅲwere better than that of treatment Ⅱ. The experiment demonstrated that the cut flowers of lily were quite sensitive to sucrose, and the freshkeeping effect depended on the sucrose concentration. For example, concentration of 2%-3% sucrose is better than 6% sucrose concentration in terms of fresh-keeping effects. Different as the extents were, the three preservatives all delayed the decrease of soluble protein content, restrained the increase of proteinase activity and slowed the increase of amino acids contents, and kept the balance of cell inner substances.