保鲜液对桃切花采后生理变化及保鲜效果的影响

Effects of Vase Solutions on Postharvest-physiology and Preservation of Peach Cut Flower

以果桃‘春光’切枝为试材,从桃切花瓶插过程中对水分平衡值的变化、瓶插寿命、鲜重变化率、开花率、细胞膜透性、还原性糖等生理特性的影响,研究了桃切花专用保鲜剂的保鲜效果,以期为开发桃切花生产上广泛应用提供参考。结果表明:不同组分的保鲜液对桃切花采后生理生化均有显著影响,2种保鲜剂均可不同程度地提高花瓣含水量,从而延长切花开放时间;提高桃切花在开放中还原糖含量,盛开期达到最大值,是CK的2.15倍,起到改善花瓣水分状况及延长切花瓶插时间的作用;有效地提高SOD活性功能,延缓蛋白质水解,提高花瓣的相对含水量,维持较高的细胞膜结构稳定性,从而延长切花瓶插寿命,增加了其观赏价值。

In order to study the preservation effect of exclusive preservation solution for peach branches and provide reference material for the production of peach cut flower, physical charactistics of Prunus persica ＇Chunguang＇ cut flower, including the water balance,vase life, percent of fresh weight, percent of flowering, cell membrane permeability and reductive sugar was studied during the vase process. The result showed： vase solution of different ingredients all can affect the physical and bio-chemical characteristics of peach cut flower. Water content of the petals can be enhanced by the two kinds of vase solution, which could prolong the opening time of the cut flowers; the content of reductive sugar during the opening time was increased and can mount to the maximum （2. 15 times to CK）, which could improve the water content and prolong vase time oF cut flowers;SOD activity was enhanced, which could delay protein hydrolysis, increase water content of petals and maintain structure stability of cell membrane. All in all, vase solution could prolong the vase life and increase the ornamental value of peach cut flower.