ZHANG Bin,DU Fang.Regulate and Control of Different Preservatives on the Rose Cut Flower Refreshment and Physiological Effects[J].Northern Horticulture,2014,38(05):118-121.
不同保鲜剂对玫瑰切花保鲜及生理效应的调控
- Title:
- Regulate and Control of Different Preservatives on the Rose Cut Flower Refreshment and Physiological Effects
- 文章编号:
- 1001-0009(2014)05-0118-04
- Keywords:
- rose; cut-flower; retain freshness; physiological effect
- 分类号:
- S 685.12
- 文献标志码:
- A
- 摘要:
- 以玫瑰切花为试材，研究了不同浓度的6-苄基腺嘌呤（6-BA）、赤霉素(GA)、水杨酸(SA)对玫瑰切花瓶插寿命和最大花径、花枝鲜重变化率、水分平衡值、可溶性蛋白质含量和丙二醛含量的影响。结果表明：玫瑰切花花枝鲜重基本呈先升后降的趋势；随瓶插时间的延长，水分平衡值由正值降为0，再降为负值；可溶性蛋白质含量前期上升后期下降；丙二醛含量持续上升。其中200 mg/L SA+3%蔗糖+300 mg/L柠檬酸处理下玫瑰切花保鲜期最长达到17.8 d，比对照延长7 d，花径最大达到6.51 cm,比对照增大2.06 cm；花枝鲜重变化率在11 d时仍高于起始鲜重，比对照延长7 d；可溶性蛋白质含量最高；丙二醛含量最低，适合作为玫瑰切花的保鲜剂。
- Abstract:
- Taking cut roses as materials，using different concentrations of 6-benzyladenine，gibberellic acid，salicylic acid treaments,the vase life of cut flowers and flower diameter，flower fresh weight change rate，water balance value，the content of soluble protein and malondialdehyde (MDA) content were determinated.The results showed that，the fresh weight of cut rose flowers basic increased first and then decreased；with the vase time prolonged，water balance value from positive to 0，another was negative；the content of soluble protein increased and decreased later；the content of MDA increased.The 200 mg/L SA+3% sucrose+300 mg/L citric acid fresh-keeping period reached 17.8 d，extend the 7 d compared with CK，flower diameter up to 6.51 cm，increased 2.06 cm compared with control；squid fresh weight change rate in 11 d was higher than that of the initial fresh weight entened 7 d than the control；soluble protein content was the highest；MDA content was the lowest，suitable as a preservative for cut roses.
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备注/Memo
第一作者简介：张彬(1978-)，女，博士，讲师，现主要从事植物生理等研究工作。E-mail：jztgzhangbin@163.com.