桂皮、八角浸提液对玫瑰切花瓶插寿命的影响

从9种中药材(桂皮、八角、黄连、黄柏、花椒、百部、丁香、高良姜、青木香)浸提液中筛选出对玫瑰鲜切花具有保鲜效果的桂皮和八角，并研究了其对瓶插期间瓶插液微生物繁殖情况的影响。结果显示，桂皮和八角浸提液能一定程度延长玫瑰切花瓶插寿命，其中桂皮浸提液效果好于八角，平均能延长切花寿命3-4d；桂皮浸提液能明显抑制瓶插液中微生物繁殖，处理组瓶插液微生物数量仅为对照的70％。桂皮浸提液能抑制切花茎切口端菌丝生长，减少输导组织的堵塞，促进了水分的吸收和传导；能够维持叶片和花瓣中水分的平衡；维持叶片和花瓣细胞膜的完整性。

Study of prolonged vase-holding life of fresh cut roses by the extracts of Chinese traditional medicine

The Effects of the extracts from 9 kinds of Chinese traditional medicine(Cinnamomum cassia Presl,Illicium verum Hook,Coptis chinensis Franck,Phellodendron amurense Rupr.,Zanthoxylum bungeanum Maxim,Stemona japonica Miq.,Syringa oblate var.Alba.,Alpinia officinarum Hance,Aristolochia contorta Bge.) on vase-holding life of fresh cut rose were investigated,and the influence of the extracts from cinnamon and aniseed on the growth of microorganisms in vase solution were also studied.The results showed that the vase-holding life of fresh cut roses were prolonged by 34 d with the treatment of cinnamon and aniseed extracts,especially with the former treatment.The extract from cinnamon and aniseed could inhibit the growth of microorganisms in vase solution,leading a significant reduction in the jam in transport tissue of stem incision caused by microorganisms,which only accounted for 70% as compared with the control.As a result,the absorption and transport of water was promoted to keep the equilibrium of water in leaf and flower petal,as well as the integrity of cell membranes was maintained.