Regulate and Control of Different Preservatives on the Rose Cut Flower Refreshment and Physiological Effects(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Regulate and Control of Different Preservatives on the Rose Cut Flower Refreshment and Physiological Effects

Author(s):: ZHANG Bin¹; DU Fang¹; 2; 1.College of Horticulture，Shanxi Agricultural University，Taigu,Shanxi 030801;
2.College of Agronomy and Biotechnology，Zhejiang University，Hangzhou,Zhejiang 310058

Abstract:: Taking cut roses as materials，using different concentrations of 6-benzyladenine，gibberellic acid，salicylic acid treaments,the vase life of cut flowers and flower diameter，flower fresh weight change rate，water balance value，the content of soluble protein and malondialdehyde (MDA) content were determinated.The results showed that，the fresh weight of cut rose flowers basic increased first and then decreased；with the vase time prolonged，water balance value from positive to 0，another was negative；the content of soluble protein increased and decreased later；the content of MDA increased.The 200 mg/L SA+3% sucrose+300 mg/L citric acid fresh-keeping period reached 17.8 d，extend the 7 d compared with CK，flower diameter up to 6.51 cm，increased 2.06 cm compared with control；squid fresh weight change rate in 11 d was higher than that of the initial fresh weight entened 7 d than the control；soluble protein content was the highest；MDA content was the lowest，suitable as a preservative for cut roses.

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Last Update: 2014-08-10