不同保鲜剂对紫罗兰切花的保鲜效果

目的]研究不同保鲜剂对紫罗兰切花的保鲜效果,为紫罗兰切花保鲜提供参考依据.方法]以重瓣紫罗兰艾达切花为材料,采用8种不同保鲜剂进行切花瓶插处理,对比不同保鲜剂对紫罗兰切花的保鲜效果.结果]经8种保鲜剂处理,紫罗兰切花花径变化呈先增后减趋势,鲜重呈先升后降趋势,微生物数量呈逐渐升高趋势,细胞膜透性呈逐渐升高趋势,可溶性蛋白质含量呈先升后降趋势.经综合比较分析,发现处理①1％蔗糖＋200 mg/L 8-HQS＋25mg/L AgNO3＋50 mg/L A12 （SO4）3是最有利于紫罗兰切花保鲜的保鲜剂.结论]1％蔗糖＋200 mg/L 8-HQS＋25 mg/LAgNO3＋50 mg/L A12（SO4）3既能延长紫罗兰切花的瓶插期,又能较好地保持其花瓣、叶片形态及色泽,是紫罗兰切花瓶插保鲜的最佳配方.

Fresh-keeping effects of different preservatives on Matthiola incana cut flowers

Objective]Fresh-keeping effects of different preservatives on Matthiola incana cut flowers were studied to provide references for fresh-keeping technology of M. incana cut flowers. Method]Cut flowers of M. incana cuhivar, named Ai- da, were used as experimental materials, and eight different preservatives were studied in order to find the best preservative a- mong all the tested ones. Result]The results showed that the flower diameter became large firstly and then smaller. Fresh weight increased firstly and then declined. The quantity of microorganisms gradually rose in the preservatives. The cell mem- brane permeability of cut flowers gradually increased. The soluble protein increased firstly and then decreased. Based on the comprehensive analysis of the above-mentioned indices, the treatment No.（1） viz., 1% sucrose＋200 mg/L 8-HQS＋25 mg/L Ag- NOs＋50 mg/L Al2（SO4）3 was superior to other treatments among all tested ones. Conclusion]Combination 1% sucrose＋200 mg/L 8-HQS＋25 mg/L AgNO3＋50 mg/L Al2SO4）3 not only can extend the vase life of M. incana cut flowers, but also nicely maintain the shape and color of cut flowers and leaves, hence it is a great formula for fresh-keeping of Matthiola incana cut flowers.