B9和6-BA对黄姜花切花保鲜效果的研究

Study on the Preservative Effect of B9 and 6-BA on Cut H.flavum Roxb

以黄姜花切花为试材,研究了不同浓度的B9与6-BA保鲜液对黄姜花切花在瓶插期间的鲜重变化率、瓶插寿命的影响。结果表明:添加B9或6-BA的保鲜液能使花枝的鲜重变化率下降变缓,延长切花的瓶插寿命,提高黄姜花切花瓶插的观赏品质。其中以处理10 mg/L 6-BA的保鲜液的保鲜效果最佳,其次为处理300 mg/L B9的保鲜液,均比对照瓶插寿命延长4 d。

The effects of different concentrations of 139 and 6-BA preservatives on fresh weight change rate and vase life of cut H. flavum Roxb were studied during the vase period. The results showed that B9 or 6-BA preservatives slowed down the decreasing rate of fresh weight of flowers, prolonged their vase life, improved the viewing quality of the cut flowers. The preservative effect of the treatment of 10 mg/L 6-BA was the best, the treatment of 300 mg/L B9 was better, which all prolonged vase life by 4 days, as compared with the control.