复合化学保鲜剂对康乃馨保鲜效果的研究

Effects of Compound Preservatives on Freshness of Dianthus Caryohyllus

以康乃馨为试材,根据试剂的保鲜机理不同,通过对比不同试剂配方和浓度组合,探究化学保鲜剂对康乃馨鲜花的作用效果,实验结果表明:SUG(8 g/L)+8-HQS(0.3g/L)+GA3(15 mg/L)+VC(50 mg/L)对康乃馨鲜花的保鲜效果最好,与对照组CK1相比,瓶插寿命由10 d提高至18 d;与CK2相比,虽然保鲜时长相近,但减少了SUG和GA的用量;且利用VC(维生素C)替代了CaCl_(2),降低了生产成本,具有实际的市场应用前景。

Dianthus caryohyllus was used as experimental subject in the present study.Based on the different preservative mechanism of regents,the effect of chemical preservative on Dianthus caryophyllus was explored by comparing different reagent formulations and concentration combinations.The results showed that the experimental group IV with sugar(SUG)(8 g/L)+quinolin-8-ol sulfate(8-HQS)(0.3 g/L)+gibberellin A3(GA3)(15 mg/L)+vitamin C(VC)(50 mg/L)had the best preservation effect on carnation flowers.Comparing to the control(CK1),the vase life of cut-flowers increased from 10 days to 18 days under groupⅣ.Compared with the commercially available flower agent(CK2),although the preservation time was similar,however,the dosage of SUG and GA was effectively reduced while CaCl_(2) replaced byvitamin C simultaneously.The new cut-flower preservative recipe reduces the production cost which has a practical market application prospect.