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Effects of Different Preservatives on Cut Flower of Luculia pinceana: A Novel Fragrant Ornamental Species

文献类型： 外文期刊

作者： Kong, Lingfang 1 ; Li, Fan 2 ; Du, Ronghui 1 ; Geng, Huaiting 2 ; Li, Shifeng 2 ; Wang, Jihua 2 ;

作者机构： 1.Dali Univ, Coll Agr & Biol Sci, Dali, Peoples R China

2.Yunnan Acad Agr Sci, Natl Engn Res Ctr Ornamental Hort, Floriculture Res Inst, Key Lab Flower Breeding Yunnan Prov, Kunming, Yunnan, Peoples R China

3.Yunnan Univ, Sch Agr, Kunming, Yunnan, Peoples R China

关键词： fresh-keeping; low-sugar preservative; novel ornamentals; vase life

期刊名称：HORTSCIENCE （ 影响因子：1.455； 五年影响因子：1.617 ）

ISSN： 0018-5345

年卷期： 2021 年 56 卷 7 期

页码：

收录情况： SCI

摘要： Luculia pinceana is a potential cut flower because of its long-term blooming inflorescences and charming fragrance. However, its narrow distribution area and unexplored wild status severely restrict its applications, thus leading to the scientific research of cut L. pinceana flowers. To our knowledge, there is no available published information about the postharvest fresh-keeping of L. pinceana. During this study, the cut flowers of L. pinceana were tested using nine preservatives with different concentrations of sucrose and 8-hydroxyquinoline (8-HQ) to evaluate the fresh-keeping effects. Through the investigation and analysis of vase life, bud opening and abortion rate, water balance, malonaldehyde (MDA) content, and peroxidase (POD) activity, we selected and identified the best vase solution for cut L. pinceana flowers. The results suggested that the preservative of 1% sucrose and 100 mg/L 8-HQ could significantly prolong the vase life of cut L. pinceana flower up to 9 days compared with water control. This solution positively affects flower bud blooming, delays flower senescence, improves the water balance, inhibits the MDA accumulation, and increases POD activity. Therefore, this preservative is suitable for the fresh-keeping of cut L. pinceana flowers. Our study is the first to report the effects of preservatives on cut L. pinceana flower. The results showed that the low-sugar-containing (1% sugar) preservatives can effectively improve the ornamental quality of fresh flowers and demonstrated that the postharvest fresh-keeping of L. pinceana requires low sugar and is insensitive to microorganisms.

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