ZHANG Yu-yu,LI Jing,WU Xu,et al.Study on Physiological and Preservation Effect of Antirrhinum majus Cut Flower[J].Northern Horticulture,2013,37(09):154-159.
金鱼草切花瓶插生理和保鲜效应研究
- Title:
- Study on Physiological and Preservation Effect of Antirrhinum majus Cut Flower
- 文章编号:
- 1001-0009(2013)09-0154-06
- 分类号:
- S 681.9
- 文献标志码:
- A
- 摘要:
- 以金鱼草切花为试材，以羟基喹啉、柠檬酸、盐、蔗糖、磷酸二氢钠混合液、硝酸银为保鲜剂，研究了不同保鲜剂配方对金鱼草鲜切花瓶插寿命、花径、鲜重、吸水量、蒸腾量等外观品质和花色素苷含量、细胞膜透性、可溶性糖含量、可溶性蛋白含量、维生素C含量等内含物质的影响，以期为切花保鲜提供参考。结果表明：在瓶插保鲜试验中，以200 mg/L 8-羟基喹啉柠檬酸盐+3%蔗糖+150 mg/L柠檬酸+75 mg/L磷酸二氢钠混合液的保鲜效果最好；与对照相比，该保鲜液可延长切花寿命9 d；达盛开期晚4 d；到瓶插的第21天，切花鲜重比对照增加26 g、水分平衡值高1.9 g；在细胞膜透性变化方面，瓶插后期的第21天，导电率为83.6%，比对照少8.1%；其可溶性糖含量的最大值比对照高0.1 g/100g样品；可溶性蛋白含量在第13天达到最大值，且后期以该处理的下降幅度较为缓慢；在瓶插后期的第21天，维生素C含量比对照高44.2839 mg/100g样品。
- Abstract:
- Taking Antirrhinum majus cut flower as material，using 8-hydroxyquinoline citrate，citric acid，salt，sucrose，solution of sodium dihydrogen phosphate，silver nitrate as preservatives，the effect of different preservatives on the exterior qualities (vase-life，flower diameter，fresh basis，water absorption，transpiration) and interior compositions (geniposide in anthocyanidin，cell membrane permeability，soluble sugar content，soluble protein content，content of vitamin C) of Antirrhinum majus were studied，in order to provide a reference for preservation of cut flower.The results showed that in the preservation experiment of Antirrhinum majus cut flower，the mixture of 8-hydroxyquinoline citrate (200 mg/L)+sucrose (3%)+citric acid (150 mg/L)+solution of sodium dihydrogen phosphate (75 mg/L) could produce the best preservation effect；compared with CK，the preservation could prolong the life of cut-flower 9 days more (approximately 60%)；4 days delayed to bloom stage；at the 21th day of vase，fresh basis increased 26 g more；equilibrium value of moisture was 1.9 g higher.In the aspect of the change of cell membrane permeability，at the 21th day of vase，conductivity was 83.6% which was 8.1% less，maximum value of soluble sugar content was 0.1 g/100g (sample) higher and content of vitamin C was 44.2839 mg/100g (sample) higher when compared with CK.
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备注/Memo
第一作者简介：张瑜瑜（1983-），女，云南人，硕士，讲师，现主要从事观赏园艺植物栽培的教学与科研工作。E-mail:zyzywwo@qq.com.