Effects Of Exogenous Sucrose On Flower Color And Physicochemical Properties Of Ornamental Crabapple

Malus spp.has high ornamental value and economic value.As an important ornamental feature of Malus sp.,flowers affect its commercial value.However,the ornamental flowering period of crabapple is short,the ornamental time of flowers is limited,and the color of flowers in the process of blooming gradually dim,the phenomenon of fading.In this experiment,the effects of sucrose solution treatment on the physicochemical properties and flower color related to aging of the Malus spp.were studied by using M.’Radiant’,M.halliana,M.’Pink spires’,M.’Royalty’,M.’Strawberry Parfait’.It is of great significance for delaying flower senescence and petal fading in practical garden production.The main results of this experiment are as follows:1.The petals of five varieties of Malus sp.have different fading degrees,among which,the fading degree of M.’Royalty’ and M.halliana is not obvious,followed by M.’Radiant’,and the most obvious fading degree of M.’pink spires’,M.’Strawberry Parfait’.2.The influence of sucrose concentration on the color of different varieties of Malus spp.was different.The values of L*,a* and C* in each period of M.’Radiant’ treated with 5%sucrose were higher than those in the control group,indicated that the dominant color of the petals after treatment was more obvious and more vivid,which had a certain color protection effect on the petals.The effect of sucrose solution on the flower color of M.halliana was small,and the decomposition rate of anthocyanin was reduced by 4% and 5% treatment.The application of 4% and 5% sucrose solution has certain color protection effect on M.’pink spires’.The red tone of M.’Royalty’ was less affected by sucrose,and the decomposition rate of anthocyanin was reduced by 4% and 5% treatment.For M ’Strawberry Parfait’,4%,5%,6%sucrose treatment has color protection effect.3.Exogenous sucrose spray increased the content of soluble protein in the petals of Malus spp.,improved the activities of SOD,POD and PPO,reduced the content of MDA,and inhibited the aging of petals.5% sucrose concentration had the most obvious effect,followed by 4% sucrose concentration,and 6% sucrose concentration had the least effect.which accelerated the growth of petals.Promote the effect of petal aging.The high concentration of sucrose would break the metabolic balance and promote the aging of petals.4.In the M.’Strawberry Parfait’ with the most obvious fading during petal opening,PCD has occurred in the small bud stage through electron microscope observation and DNA fragment detection.And the genomic DNA cleavage of ’DNA ladder’ and the typical morphological characteristics of PCD cells appear.