摘要
研究了不同浓度茶多酚(10mg·L^(-1)、20mg·L^(-1)和40mg·L^(-1))对月季切花红丝绒品种的瓶插寿命、抗氧化代谢及营养成分含量变化的影响。结果表明,与对照相比茶多酚浓度在10mg·L^(-1)或20mg·L^(-1)时,月季切花瓶插寿命分别延长2.0天和3.8天(按24h/d计算),其中20mg·L^(-1)效果最明显,极显著地提高花瓣CAT、POD和SOD3种抗氧化酶活性,降低MDA含量,可溶性糖被缓慢消耗,可溶性蛋白质含量先升高后缓慢降低;而40mg·L^(-1)浓度茶多酚则加剧脂质过氧化水平,可溶性糖与可溶性蛋白质含量急剧降低,缩短了月季切花的瓶插寿命。
Effects of tea polyphenols at 10mg·L^-1, 20 mg·L^-1and 40mg·L^-1 on vase life, antioxidative metabolism and changes of nutrition ingredient content in cut rose hongsirong flowers were investigated. Compared with the control flowers kept in distilled water, application of tea polyphenols （10 mg·L^-1 and 20 mg·L^-1） prolonged respectively the vase life of cut rose for 2.0 d and 3.8 d. Among of these treatments, the effect of tea polyphenols 20 mg·L^-1 was better than tea polyphenols 10 mg·L^-1 in extending the vase life, it showed that it increased the activities of catalase, peroxidase and superoxide dismutase significantly, decreased MDA content and prolonged the vase life of cut rose significantly, at the same time, soluble sugar content was consumed slowly, soluble protein content increased first and then it was decomposed slowly, while tea polyphenols （40 mg·L^-1） increased the lipid peroxidation effectively, shortened the vase life of cut rose hongsirong, at the same time soluble sugar and soluble protein content decreased rapidly.
出处
《保鲜与加工》
CAS
2007年第6期13-18,共6页
Storage and Process
关键词
月季切花
茶多酚
生化代谢
保鲜
cut rose
tea polyphenols
biochemical metabolism
preservation
