Effect Of Two Species Of Fungus Fermentation Broth On The Vase Life And Pressed Flower Color Of Gerbera

In recent years, using the biological preservatives for the preservation of fruits and vegetables, has been widely used, and achieved very good results. However, there are few reports on the application of the preservation of cut flowers. Its mainly concentrated in separating beneficial microorganisms from plants on preservation, however, fewer reports of using the microorganism separated from one kind of flower plants to keeping-fresh of another flower plants were reported. This paper use cut flower of Gerbera jamesonii‘century red’ as the experimental materials, and the fermentation broth of Colletotrichum sp.III(recorded as A) and Xylaria sp. T-4(recorded as B), which was extracted from a kind of ornamental plant, to researched for it’s effection of preservation. In addition, the petals of cut flower of Gerbera jamesonii ‘century red’ and ‘golden sun’ as the experimental materials, was to research the effect of two endophytic fungi fermentation liquid on the color of pressed flower.In this study, researched the effect of two endophytic fungi fermentation on the preservation of Gerbera jamesonii ‘century red’ cut flower, mainly through observating the vase life, measuring physiological indexes, such as fresh weight, water balance, POD, CAT activity, MDA content and soluble protein content etc. Meanwhile, researched the infuluence of two endophytic fungi fermentation liquid on the pressed flower color of red and orange gerbera cut flower petals, mainly through grading the petals’ color and measuring the levels of petals’ L~*a~*b~*, flower pigment content, PPO activity. The experimental results are as follows:(1) Five different concentrations of Colletotrichum sp. III and Xylaria sp. T-4 fermentation broth on cut ‘century red gerbera’, the vase life is different. The experimental results showed that, the insertion 5%A vase life for 10 days, and CK’s vase life only for 8 days.Therefore, 5%A treatment can prolong the cut gerbera vase life for 2 days.Furthermore,the vase life results of 5%A treatment existed significant difference(P<0.05) to 1%A,10%A, 20%A treatment results. And 3% B treatment of vase life was 10.67 days, and the vase life results of 3%B treatment existed significant difference(P<0.05) to 1%B,10%B, 20%B treatment results. Compared with 3%B and 5%A results, the treatment effect of 3%B is best, which can prolong the vase life of cut gerbera for 3 days.(2) 5%A fermentation liquid and 3% B fermentation broth in cut gerbera vase process can be slowing the fresh weight change rate, keeping the moisture balance, slowing the POD activity decreased and increased catalase(CAT) activity, decreased MDA content increasing and slowing the decreasing of soluble protein content to, delay the senescence of gerbera cut flowers, prolong the vase life. Comprehensive testing results showed that, the preservation effect of 3%B fermentation broth is better than the 5%A fermentation broth from the fourth day.(3) Different concentrations of A and B fermentation broth processed to colors of gerbera’s petals at different soaking time. Gerbera ‘century red’ can get a1 to a7 level of seven different colors of pressed petals; Gerbera ‘golden sun’ can obtain b1 to b6, a total of six levels of pressed petals; After scoring the all levels petals, the results show that the different treatment of total scored petals were higher than that of CK1 and CK2.And with the increase of immersion time, the total score increased, the groups can obtain higher level color petals; Different concentrations of A fermented broth handling experiment, the higher concentration of A, the higher total score of petals. But the regularity of total score petals with different concentration B fermented broth.(4) Each level petals of the red gerbera L~* value ordered by a7>a6>a4>a1>a5>a2>a3, the L~* value of a1 level petals exist a significant difference(P<0.05) to a2, a3, a6, a7; the a~* value ordered by a6>a1>a5>a7>a2>a3>a4; the b~* value ordered by a6>a7>a1>a4>a5>a3 >a2; the relative value of Lycopene content in ordered by a2>a3>a6>a5>a1>a4>a7. Each level petals of the orange gerbera L~* value ordered by b6>b5>b4>b3>b2>b1, the L~* value of b1 level petals showed significant difference(P<0.05) to other five level petals; the a~* value ordered by b1>b2>b5>b3>b4>b6; the b~* value ordered by b4>b6>b3>b5>b2>b1; the relative value of yellow pigment content ordered by b1>b2>b3>b5>b6>b4. Seven levels red petals, a6 was the brightness and much more red, regarded as the ideal pressed flower materials; and six levels yellow petals, b5 was the brightness with red edge, regarded as the ideal pressed flower materials. In addition, of two kind s of gerbera petals, with the increaseing level of petals the PPO activity decreased. The activity of PPO reduction is conducive to the preservation of pressed flower materials.(5) Using experimental floral to design and make the "red gerbera", "yellow gerbera", "flower basket 1", " flower basket 2" and "cosmos and phoenix" a total of five different types of pressed flower works.To reflect the advantages of the production of different types of pressed Gerbera jamesonii flower works, which was treated by two endophytic fungi fermentation treatment. These five paintings fully shows that experimental petals can make pressed flower pictures be colorful and enhance the sense of hierarchy and Stereoscopic sense.