复合保鲜技术对马蹄莲切花保鲜效果的影响  

Effect of Compound Preservation Technology on Fresh Keeping of Cut Calla Lily

作　　者：吴中军[1] 夏晶晖[1] 吴夏[2] 

机构地区：[1]重庆文理学院林学与生命科学院,重庆402160 [2]湖南大学工商管理学院,湖南长沙410000

出　　处：《北方园艺》2015年第23期142-145,共4页Northern Horticulture

基　　金：重庆市科技攻关资助项目(CSTC;2012ggA8002)

摘　　要：以马蹄莲切花为试材,研究了微波预处理和化学保鲜剂相结合的复合保鲜技术对马蹄莲切花衰老进程的影响。结果表明:MW+PS(微波预处理+保鲜剂)处理在瓶插寿命、花径、花长分别比CK(对照)延长瓶插寿命2.3d、增加花径4.8cm、增加花长1.5cm;MW+PS处理与CK相比在水分平衡值变为负值的时间延缓3d,鲜重变为负值的时间延迟2d,鲜重变化值比CK少降低1.05g;MW+PS处理与CK比较,蛋白质含量高于CK 12.69μg/g,丙二醛含量比CK低6.71nmol/g。因此,可以认为MW+PS处理复合保鲜方法对切花马蹄莲的保鲜效果最好。Taking cut calla lily as material,microwave pretreatment and chemical compound fresh-keeping technology was used,the influence of technology on senescence of cut calla lily flower fresh-keeping was studied.The results showed that with MW＋PS treatment（microwave pretreatment plus preservative）,vase life was longer with 2.3days,flower diameter was wider with 4.8cm,and flower length was longer with 1.5cm,compared with CK;with MW＋PS treatment,the time was delayed 3days than CK when water balance value became negative,and the time was delayed 2days when fresh weight became negative,and the value of fresh weight change was reduced 1.05 g compared with CK;with MW＋PS treatment,protein content was richer with 12.69μg/g than CK,and MDA content was lower with 6.71nmol/g than CK.Therefore,the experiment regarded MW plus PS processing（microwave pretreatment＋preservative）of preservation effect as the best treatment for fresh-keeping of cut calla lily.

关 键 词：马蹄莲 微波 瓶插寿命 保鲜 

分 类 号：S682.264[农业科学—观赏园艺]