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为筛选价廉、无毒、无污染的新型环保鲜切花保鲜剂,以桂皮和花椒3种不同浓度的浸提液做保鲜剂,探讨中草药浸提液对玫瑰切花的影响,并初步分析生理机制。结果表明,桂皮浸提液和花椒浸提液与对照相比均可延长切花的衰老2～4d;桂皮浸提液的保鲜效果优于花椒,以桂皮20mL/200mL浓度效果最好;药材浸提液做保鲜剂发生作用的机理在于抑制了微生物的生长、减少了细胞膜的损坏、增加了盐浓度。由此得出,桂皮20mL/200mL浓度浸提液可以作为玫瑰切花瓶插的保鲜剂。
To screen cheap, non-toxic, non-polluting new environmentally-friendly fresh cut flower preservatives, cinnamon and pepper three different concentrations of preservatives as preservative to explore the Chinese herbal extract on the rose cut flowers and preliminary analysis of the physiological mechanism . The results showed that the cinnamon extract and the extract of Zanthoxylum bungeanum could prolong the senescence of cut flowers by 2-4 days compared with the control; the preservation effect of Cinnamon bark extract was better than that of Zanthoxylum bungeanum and that of Cinnamon bark 20mL / 200mL was the best; The mechanism by which the liquid serves as a preservative is to inhibit the growth of the microorganism, reduce the damage of the cell membrane, and increase the salt concentration. It is concluded that Cinnamon 20mL / 200mL concentration extract can be used as rose cut vase insert preservative.