保鲜剂对香石竹切花形态结构的影响

Effect of Preservatives on the Morphology and Anatomy of Carnation Cut Flowers

摘要:

以对水质较为敏感的香石竹(DianthuscaryophyllusL.)为材料,用糖、苯甲酸钠等配制保鲜剂,观察保鲜剂对香石竹形态结构的影响和细胞内淀粉粒的变化。结果表明:用保鲜剂处理过的切花,花朵增大,花色鲜艳,茎、叶、花瓣、子房壁、胚珠等组织细胞壁出现皱缩的时间延迟,细胞内含淀粉粒的时间也较长。苯甲酸钠的保鲜效果优于硝酸银。

Abstract:

Six formulations containing cane sugar, sodium benzoate, aluminium sulphate, paclobutrazol, 8-hydroxy quinoline, vitamin C, tartaric acid, potassium permanganate, silver nitrate and aspirin, with different concentrations and various combinations, were used as preservatives to observe the changes in morphology and in starch grainsin cells of cut flowers of carnation. After treatments with preservative, the flowers enlarged and bright-colored.The contraction in cell walls of stems, leaves, petals, ovaries and ovules was delayed. The duration of starch grains in cells was prolonged．Preservative solution with sodium benzoate was better than that with silver nitrate．