唐菖蒲切花保鲜技术研究

The Study on the Technique of the Preservation of Gladious Cut Flower Freshness

6种预处理液对唐菖蒲切花进行预处理 ,其中预处理 2“2 0 0mg/L 8 HQC + 10 %蔗糖溶液” 4℃浸泡 2 4h ,然后 4℃干贮效果最好 ,切花保鲜系数最高 ,保鲜系数下降最慢。瓶插保鲜液中 ,处理 1“4 %蔗糖 + 15 0mg/L硼酸 + 10 0mg/LCoCl2 ”、处理 2“4 %蔗糖 + 5 0mg/LAg NO3+ 30 0mg/L 8 HQC”都有比较好的保鲜效果 ,鲜重下降至起始的时间较对照延长了 9d ,蒸腾量大于吸水量的时间较对照推迟了 4d ,瓶插寿命比对照延长了 3 1～ 3 7d ,吸水总量、吸水总量

The effects of 6 pretreatment on the freshness index of cut Gladinlous were investigted,The result showed that the pretreatment 2 'dipped in `200mg/L 8 HQC+10%sucrose' solution on 4℃ temperature for 24h, then dry storage on 4℃ temperature' was the best. Its freshness index was the highest and decreased the slowest.The effects of 2 holding solutions and distilled water(ck) on cut Gladiolous vase life was studied. Treat 1 contained'4% sucrose +150mg/L boric acid+100%mg/L CoCl 2' and treat 2 contained'4%sucrose + 50mg/L AgNo 3+300mg/L 8 HQC' both had better effects.The time that fresh weight declined to the primitive fresh weight delayed by 9days,and the time that water loss exceeded water uptake delayed by 4 days,the vase life prolonged by 3 1～3 7days,while compared with the control(distilled water).Total water uptake ,Total water uptake/ water loss were higher than the control.