滇丁香切花保鲜技术研究

Study of Preservative Technology of Fresh Cut Flowers of Luculia pinceana

目的:探讨不同预处理对滇丁香Luculia pinceana Hook.鲜切花的保鲜效果,为其销售及运输提供依据。方法:以滇丁香鲜切花为实验材料,低温及乙醇溶液为2个预处理因素,每个因素各设4个水平,未经预处理的材料为对照,预处理结束后分别用1%蔗糖+100 mg/L 8-羟基喹啉的保鲜液进行瓶插实验。测定不同预处理下鲜重变化率、水分平衡值、开花率、衰败率、瓶插寿命等形态指标以及丙二醛含量和相对电导率等生理指标。结果:预冷24 h的切花瓶插寿命最长,达20.67 d,开花率、鲜重变化率和水分平衡值保持正值的时间均高于对照,瓶插效果最好。结论:预冷24 h能有效提高滇丁香切花的开花率,延长切花寿命。

Objective:To explore the preservation effect of different pretreatments on fresh cut flowers of L.pinceana,and provide a basis for their sales and transportation.Methods:Fresh cut flowers of L.pinceana were used as experimental materials,and low temperature and ethanol solution were used as two pretreatment factors.Four levels were set for each factor.The materials without pretreatment were used as control.After pretreatment,the flowers were placed in a preservative solution containing 1%sucrose and 100 mg/L 8-hydroxyquinoline for vase experiments.The morphological indexes such as fresh weight change rate,moisture balance value,flowering rate,decay rate,vase life and physiological indexes such as MDA content and relative conductivity were measured under different pretreatments to explore the effects of different pretreatments on the preservation of cut flowers.Results:The vase life of cut flowers precooled for 24 h was the longest,up to 20.67 days.The flowering rate,the fresh weight change rate,and moisture balance value maintain positive values were higher than those in the control group,indicating better vase performance.Conclusion:Pre-cooling for 24 h can effectively improve the flowering rate of L.pinceana.cut flowers and prolong their vase life.