保鮮劑組成分對蕾期採收菊花水分平衡、品質及瓶挿壽命之影響

Effect of Composition of Preservatives on Water Balance, Quality and Vase-life of Bud Cut Chrysanthemum

鄭秀敏(Shew-Mine Cheng) ； 李哖(Nean Lee)

《中國園藝》 29卷1期 (1983/03) Pp. 53-63

https://doi.org/10.6964/JCSHS.198303.0053

摘要

蕾期採收之平和台品種菊花，置於含不同成分的瓶挿液中，不論有無與蔗糖配合使用，8-hydroxyquinoline sulfate (8-HQS)、硝酸銀及sodium dichloroisocyanurate (DICA)皆可延長瓶挿壽命、增進鮮重及品質。若與蔗糖配合使用會減少吸水，鮮重反有增加且壽命較長。瓶挿液僅使用蔗糖會減少鮮重，壽命較單用蒸餾水之對照爲短。蔗糖配以200 ppm 8-HQS及25 ppm硝酸銀之共同組合可保持最佳之水分平衡、瓶挿壽命及切花品質，爲最適合省産大菊保鮮劑配方。依季節及品種，大菊所最需之蔗糖濃度在2-5%，香港紅及秋之粧以2%，平和台品種以3.5%，冬王、世界一及東亞以5%蔗糖較理想。

並列摘要

Bud cut ”Pin-Huo-Tai” chrysanthemum were treated with various composition of vase solution. Vase-life, quality and fresh weight increased when treated with 8-HQS, AgNO3 or DICA separately or combined with sucrose respectively. Although sucrose suppressed water absorption, flowers in vase solution containing sucrose gained more weight with better water balance and longer vase-life than in 8-HQS, AgNO3 or DICA only. The best combination of preservatives for chrysanthemum grown in Taiwan is 2-5% sucrose, 200ppm 8-HQS and 25ppm AgNO3. the optimum sucrose concentration is about 2-5% for opening bud cut chrysanthemum; 2% for ”Hong-Kong-Red” and ”Chiou-Jy-Juang”, 35% for ”Pin-Huo-Tai” and 5% for ”Tung-Wang”, ”Shyh-Jieh-I” and ”Tung-Ya”.