WU Zhongjun,XIA Jinghui,WU Xia.Effect of Compound Preservation Technology on Fresh Keeping of Cut Calla Lily[J].Northern Horticulture,2015,39(23):142-145.[doi:10.11937/bfyy.201523040]
复合保鲜技术对马蹄莲切花保鲜效果的影响
- Title:
- Effect of Compound Preservation Technology on Fresh Keeping of Cut Calla Lily
- 文献标志码:
- A
- 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2.3 d、增加花径4.8 cm、增加花长1.5 cm；MW+PS处理与CK相比在水分平衡值变为负值的时间延缓3 d，鲜重变为负值的时间延迟2 d，鲜重变化值比CK少降低1.05 g；MW+PS处理与CK比较，蛋白质含量高于CK 12.69 μg/g，丙二醛含量比CK低6.71 nmol/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。
- Abstract:
- 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 2.3 days，flower diameter was wider with 4.8 cm，and flower length was longer with 1.5 cm,compared with CK;with MW+PS treatment，the time was delayed 3 days than CK when water balance value became negative,and the time was delayed 2 days 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 12.69 μg/g than CK，and MDA content was lower with 6.71 nmol/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.
参考文献/References:
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备注/Memo
第一作者简介：吴中军（1966-），男，四川夹江人，本科，教授，现主要从事花卉栽培及育种等研究工作。E-mail:490539718@qq.com. 责任作者：夏晶晖（1966-），女，重庆潼南人，本科，教授，现主要从事花卉栽培及采后生理等研究工作。E-mail:525442816@qq.com. 基金项目：重庆市科技攻关资助项目（CSTC，2012ggA8002）。