超声波与生姜提取液对康乃馨保鲜的研究  

On Ultrasonic and Ginger Extract on Preservation of Carnation

作　　者：夏晶晖[1] 

机构地区：[1]重庆文理学院林学与生命科学院,重庆永川402160

出　　处：《西南师范大学学报（自然科学版）》2015年第10期84-87,共4页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：重庆市教育委员会科学技术研究项目(KJ071121)

摘　　要：通过超声波(UW)、保鲜剂(PS)及超声波与生姜提取液(UPS)复合预处理对康乃馨品种"玛斯特"切花瓶插保鲜效果进行研究.结果表明:UPS处理有效推迟了切花鲜质量变化和水分平衡值的下降速度,延长了开花时间,增加了蛋白质和过氧化氢酶(CAT)质量摩尔浓度,降低了丙二醛(MAD)质量摩尔浓度,延缓了康乃馨切花的衰老.This article through ultrasonic（UW）,preservative（PS）and ultrasonic and ginger extract（UPS）composite pretreatment on carnation ＂master＂（Master）cut flower vase preservative effect has been studied.The results show that UPS treatment effectively delays the fresh weight of flower,changes in water balance value decline rate,prolongs the blossom time,increases the protein content and CAT content,reduces MAD content,and delays the senescence of cut carnation;and what＇s more,it has the characteristics of environmental protection,low cost,and has a certain market potential and development prospects.

关 键 词：康乃馨 乙醇生姜提取液 切花 保鲜 

分 类 号：S681[农业科学—观赏园艺]