不同保鲜剂对非洲菊鲜切花的保鲜效果研究

Effects of Different Preservative Formulas on Cut Flower of Gerbera Jamesonii Bolus

为寻求适宜非洲菊鲜切花的最优保鲜剂配方,以4个非洲菊切花品种为供试对象,以10%蔗糖+200 mg/L 8-羟基喹啉为核心配方,外加柠檬酸、硝酸银、水杨酸、硫酸铝4种物质作为4个保鲜剂处理,以纯蒸馏水作对照,进行非洲菊切花的保鲜效果比较。结果表明,4种保鲜剂均明显地增加了非洲菊切花的瓶插寿命,保鲜效果为水杨酸>硫酸铝>硝酸银>柠檬酸,即保鲜剂10%蔗糖+200 mg/L 8-羟基喹啉+50 mg/L水杨酸为最优配方;同等条件下,非洲菊不同品种的保鲜期为法莱伦斯>太阳风>皇后>大臣。

In order to seek the optimal preservative formulas suitable for the cut flower of Bolus, with four different varieties of cut gerbera as the test materials, with 10% sugar＋200 mg/L 8-HQ as the core formula, and with four substances, namely, citric acid, silver nitrate, salicylic acid and aluminum sulfate as four preservative formulas, with distilled water as the CK, the preservative effects on cut gerbera were compared. The results showed that four kinds of preservatives significantly increased the vase life of the cut gerbera, the order of the preservative effects was salicylic acid 〉 aluminum sulfate 〉 silver nitrate 〉 citric acid, and the“10% sugar＋200 mg/L 8-HQ＋50 mg/L salicylic acid”was the optimal preser-vative formulation. In addition, under the same kinds of conditions, the order of the shelf-life of different varieties of Bolus was Falailunsi〉Solar wind〉Queens〉Minister.