低温贮藏对康乃馨切花瓶插寿命的影响

目的]探索延长康乃馨切花瓶插寿命的方法和条件。方法]研究了低温贮藏(0±1)℃的冷柜内贮藏5 d和10 d、(4±1)℃的冷柜内贮藏5 d对康乃馨切花"马斯特"采后生理代谢和瓶插寿命的影响,测定了瓶插期间康乃馨的花茎、鲜重、可溶性蛋白含量以及不同温度下的呼吸强度。结果]以0℃贮藏5 d处理组的瓶插效果最好,有效抑制了康乃馨的生理代谢,推迟切花鲜重和可溶性蛋白峰值的出现,使切花的瓶插寿命延长(4.7±0.3)d,而4℃贮藏组切花的瓶插寿命较对照组缩短了(2.3±0.3)d。根据不同贮藏温度下感官评分/时间的线性回归方程,可以获得不同瓶插时间的感官得分。结论]紧蕾期的康乃馨切花最佳的贮藏温度是0℃,最佳的贮藏时间是5 d。

Effect of Low Temperature on Vase Life of Carnation Cut Flowers

Objective] The aim was to explore the methods and conditions for prolonging the vase life of carnation cut flower.Method] The effect of low temperature(0±1) ℃ for 5 d and 10 d and(4±1) ℃ for 5 days in refrigerator) on the harvested physiological metabolism and the vase life of carnation flower cut Maste was studied and the scape,fresh weight and soluble protein content in carnation and its respiratory intensity in different temperature during the vase period were measured.Result] The low temperature treatment group stored at 0 ℃ for 5 days got the best vase effect,which could effectively control the physiological metabolism of carnation,delay the emergence of peak value of fresh weight and soluble protein in cut flower and make the vase life of carnation be prolonged for(4.7±0.3) d.The treatment group stored at 4 ℃ could shorten the vase life of cut flower by(2.3±0.3) d compared with control one.According to the linear regression equation of sensory grading/ time under different storage temperature,the sensory scores under different vase time could be obtained.Conclusion] The optimal storage temperature for carnation cut flower in compact bud period was 0 ℃ and the best storage time was 5 d.