纳米银和蔗糖组合处理对洋桔梗切花的保鲜效应

以洋桔梗‘露西塔’（Eustoma grandiflorum‘Lucetta’）切花为试材，探讨了不同浓度纳米银（Nano silver，NS）和蔗糖的组合溶液瓶插处理对其的保鲜作用. 结果表明：与对照（去离子水）和单用蔗糖处理相比，1.0~10.0 mg/L NS+15.0 g/L蔗糖处理均可显著延长该切花的瓶插寿命，并能提升观赏品质. 其中1.0 mg/L NS+15.0 g/L蔗糖和2.0 mg/L NS+15.0 g/L蔗糖2个处理的保鲜效果尤为突出，经此2个处理的洋梗切花瓶插寿命分别比对照（6.6 d）延长18.9 d和18.3 d，并可显著提高该切花的日观赏值，促进花枝水分吸收和维持较高的鲜质量.

Fresh-keeping effects of nano-silver in combination with sucrose on cut lisianthus flowers

The preservation effects of vase treatments with different combinations of nano-silver (NS) and sucrose solutions on cut lisianthus (Eustoma grandiflorum‘Lucetta’) flowers were investigated. The results showed that 1.0~10.0 mg/L NS plus 15.0 g/L sucrose could significantly prolong vase life and enhance vase performance of cut lisianthus flowers, compared with control (i.e., held in deionized water) and sucrose solely. In particular, the freshness-keeping effects of treatments with 1 or 2 mg/L NS plus 15.0 g/L sucrose were the most effective among all treatments. The vase lives of cut lisianthus flowers treated with 1 mg/L NS+15.0 g/L sucrose and 2 mg/L NS+15.0 g/L sucrose were longer by 18.9 d and 18.3 d than that of the control (6.6 d), respectively. Moreover, the two combination treatments could significantly increase their daily ornamental value, improve the water uptake, and maintain a much higher fresh weight than those of the control and other treatments.