6-BA对黄花石蒜切花保鲜效果的影响

研究了不同浓度的6-BA(6-苄基氨基嘌呤)保鲜液对黄花石蒜切花在瓶插期间的开花率、瓶插寿命、鲜重变化率、水分平衡值、过氧化物酶、丙二醛含量的影响.结果表明,添加6-BA的保鲜液能使黄花石蒜切花膜系统保护酶POD活性增强,膜脂过氧化产物MDA含量降低,花枝的鲜重增加,延缓水分平衡值负值的出现,提高切花瓶插的观赏品质,延长切花的瓶插寿命.其中以0.5%蔗糖+50 mg/L8-HQ+30 mg/L6-BA的保鲜效果最佳,开花率比对照提高16.7%,瓶插寿命延长4 d以上.

Effect of 6-BA on Freshness Preservation in Cut Flowers of Lycoris aurea Herb

The effects of different concentrations of 6-BA (6-benzyl-purine) preservatives on flowering rate, vase life, fresh weight change rate, water balance, POD activity and MDA content of cut Lycoris aurea Herb were studied during the vase period. The results showed that 6 - BA preservatives increased the activity of POD, decreased MDA content, boosted fresh weight of flowers, postponed the negative value of the water balance, improved the viewing quality of the cut flowers in vase and prolonged their vase life. The best results of preservation were achieved in the treatment of sugar 0.5 % +8-HQ 50 mg/L+ 6-BA 30 mg/L, which enhanced flowering rate by 16.3 % and prolonged vase life by 4 days, as compared with the control.