超声波与保鲜剂对切花月季‘萨蔓莎’水分状况的影响

Effects of Pretreatments by Ultrasonic Wave or/with Preservative Solution on Water Condition in Cut Rose 'Samantha'

研究了超声波(UW)、保鲜剂(PS)以及超声波与保鲜剂复合(UW+PS)预处理对切花月季‘萨蔓莎’花枝水分状况的影响。结果表明,与对照相比,3种预处理不同程度地改善了花茎瓶插后短时(6 h内)及瓶插期间的水分状况,提高了花茎不同部位的水势、花枝鲜样质量、相对含水量、吸水量及其与失水量的平衡,保持了较好的水分关系,不同程度延长了切花的瓶插寿命,其中UW+PS预处理的效果最佳。从空化作用、保水效应等讨论了超声波、保鲜剂以及其复合预处理的可能作用机理。

Effects of pretreatments by ultrasonic wave or/with preservative solution on water conditions in cut rose 'Samantha' were studied. The results showed that the water condition in flower stem in 6 h after vase and during vase were improved obviously by three types of treatments compared with control, such as it is increased in varying degrees to the water potential of different position of flower stem, the fresh mass, the relative water content , and the balance between water uptake and loss amount in the flower stem, so that better water conditions are kept, and vase life is prolonged in varying degrees. Among three types of pretreatments the effect by ultrasonic wave combined with preservative solution was the best, then were pretreatments by the preservative solution and ultrasonic wave respectively. Possible mechanism on keeping better water conditions after treatments by ultrasonic wave alone and combined with preservative solution was discussed according to hollow action of ultrasonic wave and the components and role of preservative solution.