What are the main factors that affect the physiology of fresh cut flowers?

The first is to choose good cut flower types and varieties. The post-harvest lifespan of different types of cut flowers varies greatly. For example, the bottle insert of anthurium can last up to 20-41 days, while gerbera only 8 days.

The postharvest lifespan of cut flowers of the same species and varieties often varies greatly. For example, the life span of bottle cuttings of large-flowered varieties can reach 14 days, while the miniature variety is generally 7 days; In addition, the disease resistance, stress resistance, storage and transportation resistance and growth of varieties are also different.

The second is proper lighting. In the production of cut flowers, light intensity has a great influence on the photosynthesis of plants, and the photosynthetic efficiency directly affects the accumulation of carbohydrates in cut flower plants. Carnations and chrysanthemums have a longer lifespan at high light intensity than they do in low light conditions.

Moreover, under low light, the flower stem grows longer, the tissue maturity is not sufficient, the stem is relatively slender, and when cutting the vase insertion, it is easy to produce bent stems, which affects the quality and ornamental period of flowers. When the light is low, the petals of the moon season will be bluish and pale, and the color of the flowers will be significantly affected. However, the stronger the light, the better, when the light is too strong, the stem and leaf tissue of the cut flowers will be red, which will also affect the commerciality of the cut flowers.

The third is the effect of temperature. Excessively high temperatures during cultivation will shorten the shelf life of cut flowers and reduce their quality. Too low a temperature will cause the plant to be weak, reduce its resistance, and easily cause diseases.

The fourth is the impact of fertilization. It is important to maintain the appropriate amount and ratio of nitrogen, phosphorus, potassium and other nutrients to help flowers grow strongly, increase resistance to adverse environmental factors, reduce the chance of infection with pests and diseases, prolong the postharvest life of cut flowers, and extend the shelf life.

The fifth is the influence of air humidity. High air humidity will create favorable conditions for the growth of some harmful bacteria and fungi, making flowers more likely to be infected. Diseased cut flowers produce more endogenous ethylene, which tends to speed up the aging process.

Therefore, attention should be paid to the ventilation of the cultivation environment.

Sixth, in the process of cut flower cultivation, the occurrence of pests and diseases should be strictly controlled, which is essential for the production of high-quality cut flowers. Pests and diseases damage the organs and tissues of plants, reduce the appearance quality of cut flowers, dehydrate tissues, accelerate the wilting of cut flowers, and produce a large amount of ethylene from the fungus and the plant tissues it harms, thereby accelerating the aging of cut flowers.

The seventh is air pollution. The main pollution** is gas, such as exhaust gases from internal combustion engines, oil burners and gas stoves. These exhaust gases contain a large amount of ethylene and other harmful substances, causing certain physiological damage.

1. Keep the water clean: change the water every day, cut the roots and expose the new stubble every day. Remove excess leaves from the soaked area.

Putting alcohol, KMNO4, camphor, boric acid, citric acid, salt, alum, etc. in the water can play a role in sterilization, only if the water does not rot, the plant can absorb water and keep fresh. Note: It must be prepared into a solution before use, not directly into water without dissolution, and pay attention to the concentration not too much when using salt.

2. Cut the roots of the dehydrated flower branches in the water, and use the principle of high water pressure in deep water and the principle that the conduit is not blocked by air in the water can be used to restore the dehydrated flower branches. Note: After pruning, let the flower branches absorb enough water in the water for 15-20 minutes before they can be taken out of the water.

3. After the flowers are cut from the mother, they lose their nutrient source, and various nutrients such as sugar, beer, aspirin, and vitamin C can be added.

4. Ordinary flowers are about 5 degrees, and tropical flowers are about 10-12 degrees.

Answer]: The principle of cut flower preservative preservation and its types.

Types of preservatives:

Including pre-treatment liquid, reminder likuanhua liquid and bottle insertion.

Preservative preservation principle:

Pre-treatment solution: Based on the flowering and senescence physiology of cut flowers, the main components of pre-treatment solution are selected from the characteristics of ethylene senescence and water loss stress senescence.

Flower Catalyst: The selection of preservative is based on the physiological characteristics of flower blooming.

Bottle insertion: Based on the characteristics of green preservation and catalysis of various cut flowers, the main components of sock brightness of bottle insertion are selected.

1. The fresh-cut flowers that have been maintained for a long time are: sunflowers, roses, Fulang flowers, tulips, bellflowers, narcissus lilies, Australian plums, windmill fruits, peonies, calla lilies, green pearls, chrysanthemums, sweet dates, potato chrysanthemums, etc.

2. The method of prolonging the preservation time of cut flowers: it is best to change the water once a day, and change it once every 2-3 days in winter, clean the inner wall of the vase when changing the water, and prune off the roots of the flower branches, cut off 2-3cm, and place the position can not have direct sunlight, and it should be maintained in a cool environment.

In the fresh-cut flower preservation technology, the physical preservation method of fresh-cut flowers before and after picking is respectively.

Water shearing is to cut off a small section of the lower part of all the stems of fresh cut flowers into the water, and cut off the last part that has entered the air (except for milk and pulpy flowers), so that there is no air in the stem to channel tissues, and maintain a smooth flow of duct liquid, so that the fresh cut flowers can get sufficient water supply. The blanching incision immerses the base of the fresh-cut flower stem in boiling water for about 30s, which can dredge the air bubbles in the flower stem duct and make the water flow in the fresh-cut flower unobstructed. This method is mostly used for fresh cut flowers containing milky pulp.

For the xylem of the stem of the fresh cut flowers, burn the incision on the flame until it is scorched, and pay attention not to burn the upper flowers and leaves when processing. Its purpose is to prevent the tissue fluid of the stem from flowing out, to prevent incision infarction and water spoilage, and to facilitate water absorption. Increase the incision area to cut the base of the fresh-cut flower stem obliquely into a "horseshoe" shape, or the incision is split longitudinally into several parts, embedded in the small stone to open the incision, for the wooden fresh-cut flower Tan can also use the branch breaking method and the crushing method, that is, the more fragile flower branch is broken by hand, to avoid the destruction of the flower branch by shearing pressure, the base of the flower branch is broken with a hammer, the same can achieve the purpose of expanding the incision area of the fresh cut flower, so as to increase the area of the flower stem to absorb water and nutrients.

The opening of the container inserted in the fresh cut flowers of the ceramic glass container with a large opening should not be too small, the purpose of which is to facilitate the air circulation after the flower arrangement, and the water quality will not be stuffy and rotten. The low-temperature operation should reduce the ambient temperature of the fresh cut flowers as much as possible, so that it can reduce the respiratory rate and transpiration rate

The answer is c, abscisic acid has the function of regulating stomatal closure.