Position: Home > Articles > Study on the Fresh-keeping Effects of Preservatives without Silver on Lily
Hubei Agricultural Sciences
2017
(19)
3711-3713
无银保鲜剂对卷丹百合切花的保鲜效果
作 者：
霍妍;赵春莉;姚思扬;刘子平;刘翰升;吴双;王嫚
单 位：
吉林农业大学园艺学院
关键词：
卷丹百合(Lilium brownii var.viridulum Baker);保鲜剂;硫代硫酸银;硫酸铝
摘 要：
为了进一步延长切花卷丹百合(Lilium brownii var.viridulum Baker)的瓶插寿命,提高观赏价值,分析了不同保鲜剂对卷丹百合的保鲜效果,以3%蔗糖+150 mg/L 8-HQ作为基础液,分别添加1.5mmol/L STS与100 mg/L Al2(SO4)3,测量其瓶插寿命、鲜重变化率、水分平衡值以及花瓣中MDA的含量。结果表明,保鲜剂B[3%蔗糖+150 mg/L 8-HQ+100 mg/L Al2(SO4)3]的保鲜效果较好,其瓶插寿命延长了5.2 d,鲜重变化率最高,能够很好地促进鲜切花的吸水量,并且花瓣中MDA的含量较低,能够有效地维持细胞膜结构的稳定性,使切花百合的观赏效果达到最佳。
译 名：
Study on the Fresh-keeping Effects of Preservatives without Silver on Lily
作 者：
HUO Yan;ZHAO Chun-li;YAO Si-yang;LIU Zi-ping;LIU Han-sheng;WU Shuang;WANG Man;College of Horticulture,Jilin Agricultural University;
单 位：
College of Horticulture,Jilin Agricultural University
关键词：
Lilium brownii var.viridulum Baker;;preserver;;STS;;Al2(SO4)3
摘 要：
In order to further extend the vase life of cut flower lily(Lilium brownii var. viridulum Baker) and improve the ornamental value,the effects of different preservatives on the preservation effect of "Sheng Dan" lily were discussed. With 3%sucrose+150 mg/L 8-HQ as the base liquid,the vase life, fresh weight change rate,water balance value and MDA content in petals were measured by adding 1.5 mmol/L STS and 100 mg/L Al2(SO4)3. The results showed that the preservative effect of preservative B(3% sucrose+150 mg/L 8-HQ+100 mg/L Al2(SO4)3) was the best, and its vase life was prolonged by 5.2 d,and the fresh weight was the highest promote the absorption of fresh cut flowers,and petals in the MDA content of the lowest,can effectively maintain the stability of the cell membrane structure,so that cut flowers lily ornamental effect to achieve the best.
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