ZHAO Li.Effect of Compound Spices Leaching Solution on Fresh Keeping of Cut-flower Chrysanthemum[J].Northern Horticulture,2014,38(20):137-140.
复合香辛料浸提液对切花菊保鲜效果的影响
- Title:
- Effect of Compound Spices Leaching Solution on Fresh Keeping of Cut-flower Chrysanthemum
- 文章编号:
- 1001-0009（2014）20-0137-04
- Keywords:
- spices; cut-flower chrysanthemum; fresh keeping effect
- 分类号:
- S 682.1+1
- 文献标志码:
- A
- 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。
- Abstract:
- 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 illicium verum，clove and licorice on vase time，fresh weight，water balance value and POD activity were studied,to provide reference on fresh keeping of cutflower 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.
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备注/Memo
作者简介：赵莉（1978-），女，黑龙江伊春人，硕士，讲师，现主要从事园艺与园林植物景观等研究工作。E-mail：450743017@qq.com.
收稿日期：2014-07-10