ZHANG Lin-qing.Fresh Keeping Effect of Sucrose on Cut Rose[J].Northern Horticulture,2013,37(14):146-148.
蔗糖对切花月季保鲜效果的影响
- Title:
- Fresh Keeping Effect of Sucrose on Cut Rose
- 文章编号:
- 1001-0009(2013)14-0146-03
- Keywords:
- cut rose; fresh keeping effect; sucrose
- 分类号:
- S 685.12
- 文献标志码:
- A
- 摘要:
- 以市售切花月季为试材，以5、15、30、45 g/L的蔗糖溶液作为保鲜液，研究了蔗糖对切花月季保鲜效果的影响。结果表明：蔗糖15 g/L瓶插寿命比对照延长3 d；能有效增强切花月季花枝的吸水能力，增加花枝的鲜重，缓解切花水分胁迫，延缓吸水量、蒸腾量，保持水分平衡。有效增加POD活性，推迟蛋白质和糖的降解，提高切花月季的观赏品质。
- Abstract:
- Taking cut rose as material,using 5,15,30,45 g/L sucrose as preservative,the fresh keeping effect of sucrose on cut rose was studied.The results showed that the vase life of cut rose treated with 15 g/L sucrose was extended for 3 days than control.The sucrose could effectively enhance the water absorption capacity of cut rose flowers,increase the squid fresh weight,alleviate cut water stress,delay water content and transpiration,maintain moisture balance.Effectively increased the activity of POD and delayed degradation of protein and sugar,in addition,improved the ornamental quality of cut rose.
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备注/Memo
作者简介：张林青（1978-），女，山东东阿人，博士，副教授，现主要从事蔬菜栽培生理生态研究工作。E-mail:linqingzhang@sina.com.
基金项目：淮安市农业支撑计划资助项目（SN1025）。
收稿日期：2013-03-21