1-MCP复合保鲜液对非洲菊切花保鲜的影响

以非洲菊(Gerbera jamesonii)切花为材料,采用四因素[1-甲基环丙烯(1-MCP)、柠檬酸(CA)、蔗糖、 8-羟基喹啉(8-HQ)]三水平的正交试验设计,通过比较各项形态指标和生理指标的变化情况,探讨了各配方的保鲜效果.结果表明, 100 mg/L CA+12 mg/L 1-MCP+6%蔗糖+300 mg/L 8-HQ和200 mg/L CA+10 mg/L 1-MCP+6%蔗糖+200 mg/L 8-HQ保鲜液处理,能增加鲜质量、增大花径、增加花瓣蛋白质质量比;降低花瓣丙二醛含量,延缓花瓣细胞膜透性的增加,且均比CK组延长了其3d瓶插寿命;提高了切花的观赏品质.

On Effect of 1-MCP Preservation Liquid on Fresh Keeping of Cut Gerbera Jamesonii Flower

With the Gerbera jamesonii cut flowers as experimental materials,four factors (1-MCP,citric acid,sucrose and 8-hydroxyquinoline) and three levels of orthogonal experimental design have been used by comparing the morphological and physiological indicators of the changes to explore the preservation effect.The results show that the treatment of 100 mg/L CA+12 mg/L 1-MCP+6% sucrose+300 mg/L 8-HQ and 200 mg/L CA+10 mg/L 1-MCP+6% sucrose+200 mg/L 8-HQ could increase the fresh weight,increase flower diameter and increase the content of petal protein,reduce the content of malondialdehyde in petals,delay the increase of membrane permeability of petal cells,and prolong the vase life of the cut flowers by 3 days than CK group and improved the ornamental quality of cut flowers.