赤霉素对生菜的保鲜研究

目的]研究赤霉素（GA3）对生莱的保鲜作用。方法]以意大利全年耐抽薹生菜为试材，GA3溶液设4种浓度处理（5、10、15、20ms／L），清水为对照，浸泡生菜15min后贮藏，之后每隔4d测试生菜的各项生理指标。结果]与对照相比，经GA3处理生菜的贮藏寿命可延长3—7d。Vc、淀粉和叶绿素含量分别提高25．22％-67．12％、3．19％～29．16％和14．44％-29．7％。GA3处理可有效地减缓生菜含水量的蒸发，抑制可溶性糖和淀粉的分解消耗，降低叶绿素被氧化分解的速度，维持可溶性固形物的含量。4种浓度处理中，以15mg／L GA3的处理效果最佳，生菜的贮藏寿命可延长7d，各项指标的下降程度比其他浓度的处理要缓慢得多。结论]赤霉素能够延长生菜贮藏寿命，提高贮藏品质，保鲜作用显著。

Preservation Test on Lettuce with Gibberellin

Objective] The purpose was to research preservative effect of gibberellin(GA3) on lettuce.Method] With Italian lettuce of bolting-resistance in whole year as tested material,GA3 solution was set up as 4 concn.treatments(5,10,15,20 mg/L) and clean water as control one,the lettuces were stored after being immersed by GA3 solution with different concn.for 15 min,and each physiological index of lettuces were tested every other 4 d.Result] Compared with the control one,the storage life of lettuces treated wit...