Effects of Different Compound Preservative on Fresh-keeping Effect of Gerbera jamesonii Cut Flower

The effects of different concentrations of 1-methylcyclopropene (1-MCP) and gibberellin compound preservatives on the fresh-keeping effect of cut Gerbera flower were studied by vase life,flower diameter,water balance value,fresh weight change rate,physiological and biochemical indexes. The results showed that the vase life of sucrose 2.5% +1-MCP 10 mg·L^-1+ gibberellin 50 mg ·L^-1 was 5.67 days longer than that of the control,and the maximum diameter of cut flower was 12.40 cm. The water balance value and fresh weight change rate of cut flowers under this treatment were greater than those under other treatments. During the vase life,the activities of superoxide dismutase (SOD) and peroxidase (POD) exhibited an up-and-down trend,and the enzyme activities of the cut flower in the compound preservative solution were higher than those of the control group at the same period; the content of malondialdehyde (MDA) increased,and the MDA content in the compound preservative solution was significantly lower than that of the control group. Analysis showed that sucrose 2.5% + 1-MCP 10 mg ·L^-1 + gibberellin 50 mg·L^-1 could effectively maintain the quality of cut flowers and prolong the vase life of cut flowers,which was the best preservative formula.