摘要
研究了保鲜剂(PS)、微波(MW)和保鲜剂复合(MW+PS)预处理对腊梅切枝瓶插生理特性的影响,结果表明:MW+PS预处理具有增效保鲜和加合效应,与CK相比在蛋白质含量、糖含量、鲜质量变化率、干鲜质量百分率、POD活性上分别提高42.18%,47.11%,1.28%,10.57%,75.12%;瓶插寿命延长5.65d;MDA含量及萎蔫脱落率分别降低19.11%,3.17%.MW+PS和MW预处理明显促进了花枝吸收水分,也促进了花枝水分丢失,能较好维持腊梅切枝水分代谢平衡.保鲜剂复合预处理总体优于单独微波预处理,表现了MW与PS的加合效应.
Cut wintersweet flowers were pretreated with microwave （MW） or preservative （PS） singly or in combination and their influences on the physiological characters were studied. The result revealed that the microwave ＋ preservative treatment （MW＋PS） prolonged the freshness of the flowers. Compared with CK, the treatment increased the protein content, sugar content, fresh weight changing rate, cleaned fresh weight rate and POD activity of the flowers by 42.18%, 47.11%, 1.28%, 10.57% and 75.12%, respectively, and prolonged their vase life by 5.65 days. On the other hand, it decreased their MDA content and wilt expulsion rate by 19.11% and 3.17%, respectively. MW or MW＋PS promoted water absorption and water loss of flowering wood, thus helping to maintain a better balance of water metabolism of the cut wintersweet flowers. The effects of MW;-PS were better than those of MW, indicating a synergistic effect.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2012年第6期36-40,共5页
Journal of Southwest University(Natural Science Edition)
基金
重庆市教育委员会科学技术研究项目(KJ071121)基金资助
关键词
保鲜剂
微波
腊梅切枝
衰老
preservative
microwave
cut wintersweet flower
senescence
