赤霉素处理对青花菜花球矿质元素含量及保鲜效果的影响  

Effects of gibberellin on the mineral elements content and preservation of broccoli flower head

作　　者：郭衍银[1] 张楠[1] 朱艳红[2] 尹玉波[3] 

机构地区：[1]山东理工大学轻工与农业工程学院,淄博255049 [2]山东理工大学一年级工作部,淄博255049 [3]山东曹县农业局,曹县274400

出　　处：《农业工程学报》2008年第1期274-278,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山东理工大学博士启动基金(4041-404010)

摘　　要：为了优化青花菜贮藏保鲜前赤霉素处理的浓度,通过40、80、120和160 mg/L浓度赤霉素处理青花菜,研究了贮藏期间青花菜花球的矿质元素含量变化及保鲜效果。结果表明:适宜浓度赤霉素处理能延缓花球中氮、钾含量的下降,抑制磷含量上升,促进钙、镁含量的上升,诱导铁、锰和锌含量在青花菜贮藏后期的升高,使铜含量稳定在一定水平,这些变化均有利于青花菜的采后保鲜。同时发现,用赤霉素处理过的青花菜花球,其黄化率显著降低,叶绿素和维生素C含量的降低速度减缓。通过分析比较,确定了赤霉素处理的适宜浓度为80～120 mg/L。In order to optimize the gibberellin（GA） concentration in which broccoli was immersed before storage, the effects of GA on mineral elements content and preservation of broccoli flower head in storage were investigated via different concentration of GA treatment（40, 80, 120 and 160 mg/L）. Results shows that GA treatment can delay the decrease of nitrogen and potassium content, suppress the increase of phosphorus content, promote the increase of calcium and magnesium content, induce the iron, manganese and zinc content to accumulate in the later period of storage, keep the copper content in a proper level. These changes are in favor of the preservation of broccoli flower head in storage. At the same time, etiolation rate of broccoli flower head with GA treatment is reduced significantly, and the decrease rate of chlorophyll and vitamin C content are slowed down. In conclusion, suitable GA treatment concentration is determined as 80-120 mg/L.

关 键 词：青花菜 赤霉素 矿质元素 花球 保鲜 贮藏 

分 类 号：S635.3[农业科学—蔬菜学]