保鲜剂对唐菖蒲切花延衰的生理作用  

Physiological Function of Preservatives on Senescence of Cut Flowers of Gladiolus hybridus

作　　者：陈超[1] 薛秋华[2] 林如[3] 谭金红[1] 

机构地区：[1]华南热带农业大学园艺学院,海南儋州571737 [2]福建农林大学园艺学院,福建福州350002 [3]福建农林大学生命科学学院,福建福州350002

出　　处：《热带作物学报》2005年第1期70-74,共5页Chinese Journal of Tropical Crops

摘　　要：用保鲜剂对唐菖蒲品种“金色原野”切花进行处理,测定切花的抗氧化酶活性和膜脂过氧化水平。结果表明:保鲜剂均可提高切花的含水量,使细胞相对膜透性减小,可溶性蛋白降解减缓,保护酶活性增强,丙二醛积累量减少,活性氧生成减缓,从而延长切花瓶插寿命,提高切花的观赏品质。Cut flowers of Gladiolus Hybridus ＂Golden Field＂ were treated with vase solutions. The change of the activities of antioxidant enzymes and the level of membrane lipid peroxidation in senescence process of cut flowers were determined while the cut flowers were put in a vase with preservatives. The preservatives were found to increase the water content of cut flowers, reduce the relative membrane permeability and the degradation of soluble protein to protect increased enzymatic activities and to reduce the accumulation of malondialdehyde （MDA） and the production of oxo-free O2. This prolonged the vase life of cut flowers and increased their ornamental quality.

关 键 词：唐菖蒲 切花 保鲜剂 延缓衰老 生理作用 

分 类 号：S682.240.1[农业科学—观赏园艺]