保鲜剂对山茶切花保鲜效应初探

利用含3%蔗糖和适当浓度的8HQS(八羟基喹啉硫酸盐)、AgNO_3 、柠檬酸配制的保鲜剂,研究其对红山茶切花采后生理的影响.实验结果表明,用保鲜剂处理可使红山茶切花的花重和花径增加,提高花内还原糖的含量,抑制蛋白质的降解,降低非蛋白氮的含量,提高蛋白氮和总氮的含量.保鲜剂处理还能显著地降低花瓣细胞膜的相对透性,延迟花的衰老,使红山茶切花的瓶插寿命延长4～6天.红山茶切花采后立即插入3,4号液中保鲜效果较2,5号为好,但所有保鲜剂处理均优于对照.

A PRELIMINARY STUDY ON EFFECTS OF THE PERSERVATIVE SOLUTIONS ON KEEPING QUALITY OF THE CUT CAMELLIA JAPONICA

Studies were conducted on the effects of the different floral preservative solutions containg 3% sucrose (S) and proper concerftations of 8HQS, AgNO3, citric acid (CA) separately on postharvest physiology of the cut Camellia flowers. Experiments showed that preservative solution treatments could increase fresh weight and flower diameter of the cut Camellia. The preservative treatments was found to increase the reductive sugar content, inhibit protein degradation, reduce non - protein nitrogen content, rise protein nitrogen and total nitrogen content of the Camellia. There was a significant decrease in petal relative permeability by use of preservatives treatment. Hence, treatments could delay senescence and the vase -lift of cut Camellia lasted for 4 - 6 days. Results indicated that 3, 4 as prservatives were better effect than 2, 5, but all treatments were better than control.