水杨酸在切花菊保鲜中的应用  

Application of Salicylic Acid in Fresh-keeping of Cut Chrysanthemum

作　　者：夏晶晖[1] 

机构地区：[1]重庆文理学院生命科学与技术学院,重庆402160

出　　处：《安徽农业科学》2009年第31期15397-15397,15402,共2页Journal of Anhui Agricultural Sciences

基　　金：重庆市教委重大平台建设项目(0713);重庆文理学院科研项目(Y2006sk78)

摘　　要：[目的]研究水杨酸(SA)对切花菊衰老的影响。[方法]采用不同保鲜剂(B1:3%蔗糖+50 mg/LSA;B2:3%蔗糖+100 mg/LSA;B3:3%蔗糖+150 mg/LSA;CK:3%蔗糖+蒸馏水)处理切花菊,测定各处理切花菊衰老过程中鲜重、水分平衡值、糖及蛋白质含量的变化。[结果]B2、B3处理切花菊鲜重和蛋白质含量均极显著高于CK;B1、B3处理切花菊水分平衡值极显著高于CK;]B1、B2处理切花菊糖含量极显著高于CK。[结论]SA可有效减缓切花菊水分、糖和蛋白质损失,保鲜剂B2(3%蔗糖+100 mg/L SA)和B3(3%蔗糖+150mg/LSA)的保鲜效果较好。[ Objective] The aim was to study the effect of salicylic acid （SA） on aging of cut chrysanthemum. [ Method ] The cut chrysanthe- mum was treated by different preservatives （ B1 ：3% sucrose ＋ 50 mg/L SA; B2：3% sucrose ＋ 100 mg/L SA; B3：3% sucrose ＋ 150 mg/L SA; CK：3% sucrose ＋ distilled water）, the change of fresh weight, hydrologic balance value and contents of sugar and protein of the cut chrysanthemum in their aging process were detected. [ Result ] The fresh weight and protein content of cut chrysanthemum in treatments B2 and B3 were very significantly higher than those of CK. The hydrologic balance value of cut chrysanthemum in treatments B1 and B3 were very significantly higher than those of CK. The sugar content of cut chrysanthemum in treatments B1 and B2 were very significantly higher than those of CK. [ Conclusion] SA could effectively reduce the loss of water, sugar and protein in cut chrysanthemum, and the fresh-keeping effects of preservatives B2 （ 3 % sucrose ＋ 100 mg/L SA ） and B3 （3 % sucrose ＋ 150 mg/L SA） were better.

关 键 词：切花菊 水杨酸 鲜重 水分平衡值 

分 类 号：S682.11[农业科学—观赏园艺] TS202[农业科学—园艺学]