Resrarch On New Formulation Of Fresh-Keeping Liquid For Delaying The Senescence Of Cut Flowers In Rosa Chinensis

After the rose is cut,if it is not treated with the preservative solution,it is easy to cause the flower stems of the cut flowers to bend,and the petals of the cut flowers become blue and withered,which quickly loses the ornamental value.The cut season fresh-keeping liquid can prolong the ornamental life of cut rose flowers and increase the ornamental taste of cut flowers.In general,the cut flower fresh-keeping liquid of the rose refers to a solution used to adjust the physiological state of the cut flower,thereby delaying the senescence of the cut flower and enhancing the ornamental of the cut flower.The postharvest physiology of fresh cut flowers has always been a hot spot in the study of cut flowers.Most of the research on the selection of fresh-keeping liquids is due to the variety of fresh-season varieties.The morphological differences between many varieties are large.It is difficult to generalize the fresh-keeping liquid.A fresh-keeping liquid cannot solve the preservation of all varieties.The problem,as well as the previous season fresh-keeping,mostly uses 1-3 kinds?mostly plant growth regulators?to treat the cut flowers of the rose and lacks the comprehensive research of the cut season fresh-keeping liquid.At present,Nanyang has become the largest production base for the Chinese rose in China and even the whole world.The research on the cut flower fresh-keeping liquid for the rose season is conducive to promoting the prosperity of the cut flower market and increasing the income of the flower farmers.The study relies on the common Chinese rose variety“Hiogi”in Nanyang City as the experimental material,with 15 g/L SUC+200 mg/L8-HQS+0.3 mg/L ABA+20 mg/L CCC+200 mg./L CaCl₂+30 mg/L combined with vitamin B+distilled water as the base formula,on the basis of adding different concentrations of 1-MCP?1-methylcyclopropene?and different concentrations of vitamin C?V_C?.Then,the effect of preservative on the life and physical and chemical indicators of the cut vase was studied to develop the best fresh-keeping formula for the cut flowers of the Hiogi.Firstly,common preservative components?such as sugars,plant growth hormones?modulators?,vitamins and inorganic salts?of different concentrations of a single factor are used to treat the cut flowers of the rose"Hiogi".At different time points,the flower diameter,stem diameter and daily water drop of the cut flowers were used as indicators to determine the senescence of the cut flowers and determine the efficacy of these fresh liquid components.Secondly,based on these experiments.Formulation of BF?Base formulation?for these ingredients and adding different concentrations of 1-MCP and different concentrations of V_C,a total of control?sterilized double distilled water?,basic formula liquid,S1-S6 a total of 8 fresh liquid.Finally,through experiments to analyze the life ratio of different proportions of the preservation liquid to the"Hiogi"cutting vase,the diameter of the cut flower,the fresh cut Changes,changes in protein content,flower water loss,relative permeability of valve cell membrane,flower petal SOD enzyme,CAT enzyme and POD enzyme activity,cut flower MDA content and the effects of several senescence-related gene expression The effect of these preservatives on the cut flower life of the rose.The results showed that for the rose"Hiogi"cut flowers,two relatively good comprehensive formulas were found:15 g/L SUC+200 mg/L 8-HQS+0.3 mg/L ABA+20 mg/L CCC+200 mg/L CaCl₂+30 mg/L combined with vitamin B+900 mg/L 1-MCP+50 mg V_C and 15 g/L SUC+200 mg/L 8-HQS+0.3 mg/L ABA+20 mg/L CCC+200 mg/L CaCl₂+30 mg/L compound vitamin B+600 mg/L 1-MCP+150 mg V_C.These two formulas can be used as a comprehensive formula for delaying the cut flower life of the rose.