微波及保鲜剂对碧桃切枝保鲜效果的研究  

Preservation Effect of Microwave and Fresh-keeping Agent on Peach Branches

作　　者：杨淮[1] 夏晶晖[1] 

机构地区：[1]重庆文理学院林学与生命科学院,重庆402160

出　　处：《安徽农业科学》2013年第27期11119-11120,11168,共3页Journal of Anhui Agricultural Sciences

基　　金：重庆文理学院学生科研项目(XY20110056);重庆市教育委员会科学技术研究项目(KJ071121)

摘　　要：[目的]探讨微波及保鲜剂对碧桃切枝的保鲜效果。[方法]以微波和保鲜剂的处理组合来研究碧桃切枝采后衰老的进程,测定了其形态和生理指标来考察微波火力和时间以及保鲜剂配方的组合对碧桃切枝保鲜效果的影响。[结果]试验表明,处理4(A2B1C2D3),即蔗糖50 g/L+硝酸银68 mg/L+8-羟基喹咛150 mg/L+微波火力10%,处理时间70 s的微波及保鲜剂组合对碧桃切枝的保鲜效果最好,提高了碧桃切枝瓶插寿命2.0 d;提高了花枝鲜重、开花率、蛋白质含量;降低了脱落萎蔫率和丙二醛含量,提高了其观赏品质。[结论]研究可为碧桃切枝的保鲜技术提供参考依据。[ Objective] To discuss the preservation effect of microwave and fresh - keeping agent on peach branches. [ Method] The morphologi- cal and physiological indexes of peach branches were determined to investigate effects of microwave power, time and fresh - keeping agent on preservation effect of peach branches. [ Result ] The results showed that treatment 4 （A2 B1C2D3 ） , namely sucrose 50 g/L ＋ silver nitrate 68 mg/L ＋ 8- hydroxyquinoline enjoin 150 mg/L ＋ microwave power 10%, 70 s on peach branches preservation works best. The vase life of cut branches was improved 2.0 d; the fresh weight, flowering rate, protein content increased ; shedding wilting rate and MDA content reduced and the ornamental quality was improved. [ Conclusion] The study can provide reference basis for preservation technology of peach branches.

关 键 词：碧桃切枝 保鲜效果 微波 

分 类 号：S681[农业科学—观赏园艺]