不同糖源对百合切花保鲜效果的影响

Effects of different sugar sources on postharvest preservation of cut lilies

观察不同浓度的葡萄糖、甘露糖、蔗糖和麦芽糖瓶插处理对‘索邦’切花的瓶插寿命、叶色、花苞直径、鲜重变化率等切花观赏指标的影响。结果表明,各糖源瓶插处理的适宜浓度有所不同,总体来说低浓度处理保鲜效果好,高浓度缩短切花瓶插寿命的同时,明显导致叶片的黄化。葡萄糖、蔗糖和麦芽糖瓶插的适宜浓度分别为2.5、5和1 g.L-1,而甘露糖瓶插处理各浓度保鲜效果均不显著。蔗糖和葡萄糖处理保鲜效果比麦芽糖好,延长了切花的瓶插寿命,促进了花苞直径和切花鲜重的增长。

The effects of holding solution containing different concentrations of glucose, mannose, sucrose and maltose on vase life and postharvest quality of cut lilies were investigated. The results suggested that the optimal concentration of each sugar source was different. In general, the preservative effects of lower concentrations were more remarkable than the application of higher concentrations. Higher concentration treatments short ened vase life of cut lilies, and leaded to leaf etiolation obviously at the same time. The optimal concentration of glucose, sucrose and maltose was 2.5, 5 and 1 g-L-1, respectively, but the preservative effect ofmannose treatment at any concentration was not obvious. Sucrose and glucose prolonged vase life of the cut flowers, increased the diameter of bud and fresh weight, which were more significant than that of maltose.