6-BA对牡丹切花保鲜及生理生化特性的影响  

EFFECT OF 6-BA ON PRESERVATIVES AND PHYSIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF PEONY CUT FLOWERS

作　　者：张翠华[1] 郑成淑[1] 孙宪芝[1] 林桂玉[1] 

机构地区：[1]山东农业大学园艺科学与工程学院,作物生物学国家重点实验室,山东泰安271018

出　　处：《山东农业大学学报（自然科学版）》2008年第2期203-206,212,共5页Journal of Shandong Agricultural University：Natural Science Edition

摘　　要：以牡丹品种‘百花丛笑’为试材,研究了6-BA对牡丹切花的瓶插寿命和相关生理特性的影响。结果表明,加6-BA的瓶插液(20 g/L蔗糖+200 mg/L8-羟基喹啉柠檬酸+0.2 mg/L6-BA)的切花寿命(9 d)比未加6-BA的对照(20 g/L蔗糖+200 mg/L8-羟基喹啉柠檬酸)的寿命(7 d)延长2 d。6-BA处理的切花水分平衡值达到零的时间比对照晚2 d,花瓣MDA含量和相对电导率(REC)比对照上升趋势缓慢,而可溶性蛋白质含量比对照下降较慢;6-BA处理的POD活性峰值比对照峰值高,且晚于对照出现。以上结果说明,瓶插液添加6-BA,可以调节牡丹切花的生理特性,并延长其瓶插寿命。Effects of 6 - BA on vase life and relative physiological and biochemical characteristics of peony cut flowers was studied with Baihuacongxiao＇. The results showed that the vase life （9 d） in vase solution Ⅱ （20 g/ L Suc ＋ 200 mg/L 8 - HQC ＋ 0.2 mg/L 6 - BA） was extended by 2 days compared to the vaselife （7 d） of vase solution Ⅰ （20 g/L Suc ＋ 200 mg/L 8 - HQC）. The water balance value of peony cut flowers was later to reach zero in vase solution Ⅱ than in vase solution Ⅰ. Both of MDA contents and relative electric conductivities （REC） rose more slowly, but soluble protein contents of vase solution Ⅱ decreased more slowly compared to those of vase solution Ⅰ. The peak of POD activation vase solution Ⅱ was higher and appeared later compared those of vase solution Ⅰ. These results indicated that 6 -BA accessed in vase solution might control the physiological characteristics of peony cut flowers, and extended its vase life.

关 键 词：牡丹 切花 6-BA 保鲜 生理特性 

分 类 号：S686.11[农业科学—观赏园艺]