3种保鲜剂对月季萨蔓莎的保鲜生理效应  

Physiological Effects of Preservatives on Preservation of Cut Rose hybrida Flower

作　　者：薛秋华[1] 林如[2] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学生命科学院,福建福州350002

出　　处：《热带作物学报》2004年第1期39-44,共6页Chinese Journal of Tropical Crops

基　　金：福建省科委资助项目[98-2-91(5)]

摘　　要：以月季萨蔓莎(Rosehybridacv.Samantha)为材料,用3种保鲜剂,即:蔗糖、8-羟基喹啉、柠檬酸质量分数分别为2.0%、6×10-4、1×10-4的水溶液,Ca(NO3)2、8-羟基喹啉、柠檬酸质量分数分别为0.05%、2×10-4、1×10-4的水溶液及KNO3、8-羟基喹啉、柠檬酸质量分数分别为0.05%、4×10-4、1.2×10-4的水溶液分别对萨蔓莎切花花枝进行保鲜处理,旨在研究不同保鲜剂对月季萨蔓莎的作用效果及生理效应。结果表明:3种保鲜剂均可提高月季切花花枝的含水量,增加花枝鲜重,使体内细胞相对膜透性减小,可溶性蛋白含量增加,丙二醛含量减少,超氧阴离子自由基生成速率变小、含量降低,保护酶活性增强,从而延缓了切花的衰老,延长了月季切花的寿命,提高了切花的观赏品质;其中,以含蔗糖的保鲜效果最好。The physiological effects of 3 preservatives (20 mgg sucrose + 0.6×10-3 8-HQ + 0.1×10-3CA,0.5 mgg Ca(NO3)2 + 0.2×10-38-HQ + 0.1×10-3CA, 0.5 mgg KNO3 + 0.4×10-38-HQ + 0.12×10-3CA) on cut flowers of Rose hybrida cv. Samantha were studied. The results showed that the 3 preservatives increased the water content and the fresh weight of cut Rose hybrida flower, reduced the relative membrane permeability and the malondialdehyde (MDA), increased the soluble protein, reduced the content of oxo-free O2 and increased the protective enzyme activity, which resulted in delay in senescence of the cut flower and prolongation of the life of cut Rose hybrida flower. The decorative quality of the cut flowers was increased. Among the 3 preservatives, 20 mgg sucrose + 0.6×10-3 8-HQ + 0.1×10-3CA was the most effective.

关 键 词：保鲜剂 月季 萨蔓莎 保鲜生理效应 

分 类 号：S685.12[农业科学—观赏园艺]