Studies On The Fresh-keeping Effects Of Different Preservatives On The Cut Lily Longiflorum Flowers

This dissertation explores the physiological influence of preservatives on the cut flowers of lily. Under the conditions of the experiment, the cut flowers of lily were inserted in three vases containing three different preservatives (I ,II , and III). As a comparison to judge the effects, some cut flowers were fostered in a vase with tap water. The experiment examined the variations of the cut flowers' appearance and some biological indices, measured their biochemical characters, and determined their releasing amount of ethylene by gas chromatography. The experiment results indicated:1. Preservatives had satisfying fresh-keeping effect on the cut flowers of lily. I , n , and m all contributed to the water balance, the increase of the variation and changing rate of fresh weight, and the slowdown of fresh weight reduction. The STS and GAs among the pre-treatment liquor increased remarkably the water content of the cut flowers, and the saccharose increased the proportion of soluble sugar in petals and laminas, the respiratory medias and energy sources of the cut flowers, and thus could maintain the water balance for quite a long time.2. There was effect difference between the preservatives. The effect of I and in was better than that of II. The experiment demonstrated that thecut flowers of lily were very sensitive to saccharose, and the preservation effect depended on the saccharose concentration. For example, 2%-3% saccharose was super in comparison with 6% saccharose in terms of preservation effect. For the use of sterilization 8-HQS had an advantage over Ca (NO3) 2. The combinative use of saccharose, antiseptic, and ethylene inhibitor even had a much better effect.3. All preservatives played a role in maintaining the brilliance and appreciation value of the flowers and keeping the stability of the flower cells. Different as the extents were, the three preservatives all delayed the decomposition of proteins, restrained the activity increase of protein enzymes, and slowed the increase of amino acids. The treatments were better in resisting the decrease of RNA than the tag water. The preservatives delayed the aging process of the cut flowers to some extent, but no distinct law of the change of DNA was observed.4. The petals of the cut flowers were very sensitive to ethylene. The preservatives could postpone the climax of the cut flowers to release C₂H₂, but this is not sole function of the 8-HQS. In the four treatments the contrast was the fastest to release CaHj, and its C₂H₂releasing amount was the most. So the preservatives could effectively postpone the CiHa-releasing climax, and what's more, before the releasing climax the released C2H2 amount of I , II, or in was much lower than that of the contrast, being the lowest.5. The pollination of the cut lily flowers had no direct relation with the vase life. Results showed that the vase life of the flowers without pistils/stamens was basically the same as that of normal flowers, but even after the flowers without pistils/stamens lost their quality and appreciation value, their corollas still looked brilliant.