Study On Antagonists And Their Bio-control To Lily Cut Flower

This study based on ecology and biological control theory. In this study,analysis of the major pathogens causing lily flower wilting and discusses the preservation effects of probiotics. Fermentation conditions for biological corrosion is optimized. Lily preservation best concentration is found. while the present research discusses the preservation of biological and the mechanism of aging. This study provides a basis for further development of environmentally friendly preservatives for cut flowers. The major findings are as follows:1,This study analysis of the pathogens that cause wilting lily flower. Eight species of fungi are collected from the lily stems that close to the end from the vase life. Eight species of fungi isolated artificial-back test. The test result shows that there are three fungi lead to wilting lily flower. Through the morphological and the molecular identification, the three fungis are Mucor hiemalis,Fusarium culmorum, Alternaria longipes.Among them, the impact of Fusarium culmorum.2,Forty-one strains of microorganism are collected from the petals, stems, and leaves of the healthy Lily. These strains of microorganism include 14 strains of fungi and 27 strains of bacteria. Then test is these 41 strains of microorganism withstand the three pathogens that cause wilting lily flower. JX6 has strongest inhibition of three strains of pathogens by a significant analysis. Through the morphological and the molecular identification, JX6 bacteria is Bacillus licheniformis.3,This study optimized the culture conditions of Bacillus licheniformis. The result showed that 2% glucose as C source,0.2% NH 4 NO 3 as N source,PH value of 6 can produce the highest activity substance. The best medium of volume is75mL. When the temperature is between 20℃～30℃, the activity of antibiotics are better, especially 25℃. Under these conditions, Bacillus licheniformis will produce the highest activity substance and enhance the effect of cut lily life.4,The research adopts single factor experiments with extract of seven concentration levels and bacterial fermentation seven concentration levels. The result shows that under the same condition, use of extracts and fermentation of low concentrations have good performance in extending the cut lily The vase life, increasing flower diameter, improving water maintenance in the flower and improveing the viewing quality. Extract and fermentation of 0.25% shows the best effect. While extracts and fermentation of high concentration have negative impact on the cut flowers in reducing flower diameter, reducing fresh weight, making vase liquid turbid, lowering admiration quality.5,Analysis also shows that Extract and fermentation of 0.25% can maintain water balance in cut flowers, keep the anthocyanin content, slow down the progress of soluble protein degradation, keep high SOD activity of the cut flower and prevent lipid peroxidation of cut carnation.