Fresh-keeping Effects of Nano-copper and Sucrose on Cut Gerbera jamesonii

doi:10.11924/j.issn.1000-6850.casb2020-0485

Abstract

Abstract:

To study the fresh-keeping effects of nano-copper (NC), a novel nano-grade inorganic bactericide, on cut flowers, the vase life, ornamental quality and water relations of cut Gerbera jamesonii ‘Hongyan’ via vase treatments with NC alone and NC plus sucrose were investigated. The results showed that: compared with deionized water (control), the 1, 3 and 5 mg/L NC treatment had no positive fresh-keeping effects on cut gerberas. However, the various concentrations of NC plus 3% sucrose could effectively delay and alleviate the disorders in flower wilting and stem bending in different degrees. Among them, the treatments of 1 and 3 mg/L NC plus 3% sucrose had the most beneficial effects, which could significantly prolong the vase life of cut gerberas, and their fresh weight, and the water uptake and water balance value of cut gerberas were significantly higher than those of the control and NC alone during the whole vase period. In conclusion, appropriate concentration of NC and sucrose combination solution had beneficial fresh-keeping effect on cut gerberas ‘Hongyan’.

Key words: Gerbera jamesonii, cut flower, nano-copper, sucrose, fresh-keeping

CLC Number:

S682.1

Wang Shuyu, Li Lan, Lai Lingfeng, Li Hongmei, Liu Jiping, He Shenggen. Fresh-keeping Effects of Nano-copper and Sucrose on Cut Gerbera jamesonii[J]. Chinese Agricultural Science Bulletin, 2021, 37(4): 62-67.

Figures/Tables 5

References 25

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编号	处理	瓶插寿命
A	去离子水（对照）	5.6±0.23b
B	1 mg/L NC	5.2±0.17b
C	3 mg/L NC	5.4±0.23b
D	5 mg/L NC	5.4±0.11b
E	1 mg/L NC+3%蔗糖	7.6±0.11a
F	3 mg/L NC+3%蔗糖	7.4±0.18a
G	5 mg/L NC+3%蔗糖	6.2±0.09b

编号	处理	瓶插寿命
A	去离子水（对照）	5.6±0.23b
B	1 mg/L NC	5.2±0.17b
C	3 mg/L NC	5.4±0.23b
D	5 mg/L NC	5.4±0.11b
E	1 mg/L NC+3%蔗糖	7.6±0.11a
F	3 mg/L NC+3%蔗糖	7.4±0.18a
G	5 mg/L NC+3%蔗糖	6.2±0.09b