瓷玫瑰切花保鲜研究

Preservation for Fresh Cutting Flowers of Phaeomeria magnifica

以瓷玫瑰为材料,对其花枝生长发育及观赏特点进行观察和了解,在此基础上进行切花保鲜处理和保鲜水分生理的探讨。结果表明,瓷玫瑰花枝整个生长发育期长达90多天,可划分为花蕾期、初开期、盛开期、凋萎期4个阶段。可将切花瓶插过程的萎蔫程度划分为4个等级。蔗糖等4种保鲜剂均有延长瓶插寿命的效果,而以2.0%蔗糖的效果最好。蔗糖和柠檬酸对保鲜起着非常重要的作用,含较高浓度蔗糖和柠檬酸的处理C瓶插寿命达到11d。

The Phaeomeria magnifica was taken as the experiment material. The growth of flowering branches and ornamental characteristics were observed. The fresh-keeping treatments and moisture physiology were discussed. The results showed that the growth development of Phaeomeria magnifica flowers was 90d which could be compartmentalized four phase： flower-bud period, initiating bloom period, bloom period and wither period. The fading degree could be compartmentalized four grades. The best fresh-keeping effect was 2.0% sugar in four reagents. Fresh-keeping date was 1 ld with treatment C which containing higher concen- tration sugar and citric acid.