青霉素和比久对月季切花保鲜效应的研究

切花保鲜的关键技术是降低水分的散失和防止营养亏缺。以月季为材料,采用室内瓶插的方法研究 了青霉素和比久对切花保鲜的效应。结果表明:含不同浓度青霉素和比久B9的保鲜剂均能延长月季切花的 瓶插寿命,增加切花鲜重,增大花径,提高花瓣过氧化物酶(POD)的活性,改善切花体内水分状况,维持花瓣膜 结构的相对稳定。青霉素处理对提高月季切花保鲜品质的效果好于B9。

Effect of penicillin and B9 on fresh preservation of cut rose

The pivotal technique of cut flower preservation is to decrease water shedding and prevent lack of nutrition. The preservation effect of penicillin and B9 on cut rose was studied. The results showed that preservatives of different concentration of penicillin and B9 could all prolong vase-life, increase fresh weight and flower diameter of cut rose,and increase peroxidase (POD) activity of petals,improve condition of water balance, maintain stability structure of membrane in petals of rose during vase-holding of cut rose. The effect by penicillin treatment on qualities of preservation is better than B9.