纳米铜加蔗糖处理对非洲菊切花的保鲜作用

为探究新型纳米级无机杀菌剂纳米铜(nano-copper,NC)处理对切花的保鲜效应,以非洲菊(Gerbera jamesonii)‘红艳’切花为试材,观测不同浓度NC单独处理及其与蔗糖组合溶液瓶插处理对非洲菊瓶插寿命、观赏品质和水分关系的影响。结果表明,与去离子水处理（对照组）相比,1、3、5 mg/L NC单独处理对非洲菊切花没有明显的保鲜作用,而各浓度NC加3%蔗糖的组合处理均可有效延缓和减轻该切花的花朵萎蔫和花茎弯折等品质劣变症状。其中,以1、3 mg/L NC+3%蔗糖的组合处理效果最为突出,可显著延长该切花的瓶插寿命,并使花枝瓶插期间的鲜重、水分吸收量和水分平衡值均显著高于对照和NC单独处理。试验表明适宜浓度的NC加蔗糖组合溶液瓶插处理对非洲菊‘红艳’切花具有良好的保鲜作用。

Fresh-keeping Effects of Nano-copper and Sucrose on Cut Gerbera jamesonii

To study the fresh-keeping effects of nano-copper (NC), a novel nano-grade inorganic bactericide, on cut flowers, the vase life, ornamental quality and water relations of cut Gerbera jamesonii ‘Hongyan’ via vase treatments with NC alone and NC plus sucrose were investigated. The results showed that: compared with deionized water (control), the 1, 3 and 5 mg/L NC treatment had no positive fresh-keeping effects on cut gerberas. However, the various concentrations of NC plus 3% sucrose could effectively delay and alleviate the disorders in flower wilting and stem bending in different degrees. Among them, the treatments of 1 and 3 mg/L NC plus 3% sucrose had the most beneficial effects, which could significantly prolong the vase life of cut gerberas, and their fresh weight, and the water uptake and water balance value of cut gerberas were significantly higher than those of the control and NC alone during the whole vase period. In conclusion, appropriate concentration of NC and sucrose combination solution had beneficial fresh-keeping effect on cut gerberas ‘Hongyan’.