茶多酚对切花月季瓶插寿命和相关抗氧化酶活性影响的研究  

Effects of tea polyphenols on vase life and related antioxidase activity in cut rose flower

作　　者：刘孟纯[1] 张子德[1] 李华[1] 杨晓光[1] 李夫庆[1] 赵丛枝[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《河北农业大学学报》2008年第2期45-47,69,共4页Journal of Hebei Agricultural University

摘　　要：研究不同浓度(10、20和40 mg/L)茶多酚(Tea polyphenols,TP)对切花月季‘法国红’的瓶插寿命和相关抗氧化酶活性的影响,以探求一种新的切花保鲜剂组分,为切花保鲜提供理论依据。结果表明:与对照相比,TP浓度为10、20 mg/L时,切花月季瓶插寿命分别延长1.9 d和3.5 d,而浓度为40 mg/L时,反而缩短切花月季的瓶插寿命,并且浓度20 mg/L时,可提高瓶插前期切花花瓣内CAT、SOD和POD的活性,降低MDA含量。The research investigated the effects of tea polyphenols at 10, 20 and 40 mg/L on vase life and antioxidase activity in red France cut roses, and identified the compound of flesh-keeping agents and theoretical foundation. Compared with the control flowers kept in distilled water, applications of TP （10 and 20 rag/L） prolonged respectively the vase life of cut rose for 1.9 d and 3.5 d, and the effect of 20 mg/L was apparent, but the opposite effect of 40 mg/L was also found. Furthermore, application of 20 mg/L increased the activities of CAT, SOD and POD of flower petals significantly and differentially, and decreased MDA content during the early vasing period.

关 键 词：茶多酚 切花月季 瓶插寿命 抗氧化酶活性 

分 类 号：S609.3[农业科学—园艺学]