复合香辛料浸提液对切花菊保鲜效果的影响  

Effect of Compound Spices Leaching Solution on Fresh Keeping of Cut-flower Chrysanthemum

作　　者：赵莉[1] 

机构地区：[1]淄博职业学院制药与生物工程系,山东淄博255314

出　　处：《北方园艺》2014年第20期137-140,共4页Northern Horticulture

摘　　要：以切花菊为试材,通过响应面优化分析,研究了八角、丁香、甘草复配保鲜剂对切花菊保鲜时间、鲜重、水分平衡值和过氧化物酶(POD)活性的影响,优选八角、丁香、甘草最佳复配保鲜剂,为切花菊保鲜技术提供参考。结果表明:采用八角、丁香、甘草3种香辛料,以质量比为5.69∶3.38∶3.82复配作为切花菊保鲜剂,利于延长切花菊瓶插时间,推迟达到最大花径时的瓶插时间,增加鲜重,改善切花菊体内的水分状况,抑制POD活性上升,保鲜效果显著。Taking cut-flower chrysanthemum as material, the effects of three spices（illicium verum, clove and licorice） leaching solution on fresh keeping of cut-flower chrysanthemum were analyzed. The best proportion of illicium verum, clove and licorice were optimized by response surface methodology,then the effect of compound preservatives of iliicium verum,clove and licorice on vase time, fresh weight, water balance value and POD activity were studied, to provide reference on fresh keeping of cut-flower chrysanthemum. The results showed that the best proportion of illicium verum, clove and licorice was 5.69 = 3. 38 ： 3. 82,compared with the control group,compound preservatives of illicium verum, clove and licorice were beneficial for extending vase time, delaying vase time of reaching the largest flower diameter, increasing fresh weight, improving water in the body, depressed POD activity of cut-flower chrysanthemum, and preservation effect was remarkable.

关 键 词：香辛料 切花菊 保鲜效果 

分 类 号：S682.11[农业科学—观赏园艺]