| 摘要: |
| 探讨了百合切花绿蕾经两种催花保鲜剂处理后的效果,结果表明,催花保鲜剂能促进绿蕾提前开花,同时对开花后的百合切花有延缓衰老的作用,减少了切花在瓶插期间叶绿素与蛋白质含量的降解,提高了切花的品质和商品价值。处理Ⅰ增加了开放率和花蕾长度,处理Ⅱ增加了花瓣长和花径大小,同时在试验过程中揭示了百合切花经催花剂处理后的水分生理变化规律,筛选出最佳的催花保鲜剂为处理Ⅰ。 |
| 关键词: 百合(Lilium),绿蕾,催花保鲜剂,水分生理 |
| DOI： |
| 分类号:S682 |
| 基金项目:杨凌科学基金资助项目(JQ-17) |
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| Effects of chemical preservatives on commodity preservation and water physiology of Lilium green buds |
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LIU Ya-li WANG Fei DING Qin GAO Yan
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| Abstract: |
| The effects of two chemical preservatives on the water physiology of Lilium green buds were investigated. The results showed that the commodity preservation and the preservatives could not only promote the green buds into flowers,but also decline the senescence rate of the Lilium flowers. It also showed that the preservatives could decrease the degradation of the proteins and the chlorophyll of the cut-flower during vase period, so that they could improve the quality and prolong the life of the cut-folwers as commodity. And,PreservativesⅠcould increase the blooming percentage and the length of the green buds, and PreservativesⅡcould increase the length of the petaland the size of the cut folwer diameter.Also, the changes of the water physiology of the Lilium cut-folwer were revealed and the preservatives of the best effects were screened out in the experiment. |
| Key words: Lilium,green bud,chemical preservatives,water physiology |
