唐菖蒲切花保鲜技术研究

6种预处理液对唐菖蒲切花进行预处理,其中预处理2"200mg/L 8-HQC+10%蔗糖溶液"4℃浸泡24h,然后4℃干贮效果最好,切花保鲜系数最高,保鲜系数下降最慢.瓶插保鲜液中,处理1"4%蔗糖+150mg/L硼酸+100mg/L CoCl2"、处理2"4%蔗糖+50mg/L AgNO3+300mg/L 8-HQC "都有比较好的保鲜效果,鲜重下降至起始的时间较对照延长了9d,蒸腾量大于吸水量的时间较对照推迟了4d,瓶插寿命比对照延长了3.1～3.7d,吸水总量、吸水总量/蒸腾总量比值也均大于对照.

The Study on the Technique of the Preservation of Gladious Cut Flower Freshness

The effects of 6 pretreatment on the freshness index of cut Gladinlous were investigted,The result showed that the pretreatment 2 "dipped in `200mg/L 8 HQC+10%sucrose' solution on 4℃ temperature for 24h, then dry storage on 4℃ temperature" was the best. Its freshness index was the highest and decreased the slowest.The effects of 2 holding solutions and distilled water(ck) on cut Gladiolous vase life was studied. Treat 1 contained"4% sucrose +150mg/L boric acid+100%mg/L CoCl 2" and treat 2 contained"4%sucrose + 50mg/L AgNo 3+300mg/L 8 HQC" both had better effects.The time that fresh weight declined to the primitive fresh weight delayed by 9days,and the time that water loss exceeded water uptake delayed by 4 days,the vase life prolonged by 3 1～3 7days,while compared with the control(distilled water).Total water uptake ,Total water uptake/ water loss were higher than the control.