不同酸度保鲜剂对红花碧桃离体枝条花瓣生理特性的影响

以蒸馏水为对照,研究了不同酸度保鲜剂对观赏桃红花碧桃切枝花瓣生理特性的影响,结果表明:随着水培插枝时间的延长,花瓣的相对含水量、可溶性蛋白含量逐渐降低,而丙二醛、花色苷、类黄酮和多酚含量则总体上呈现逐渐升高的趋势。其中pH 2处理虽花色苷、类黄酮和多酚含量较高,但丙二醛含量也较高,导致花瓣细胞膜受害严重;而pH 5.5处理的花色苷含量虽较pH 2处理低,但花色保持较好,且较其他处理相对含水量高,其观赏期延长,是保鲜剂适宜的酸度。

Effect of Preservative with Different Acidities on Physiological Characteristics of Isolated Petal of "Honghuabitao" Peach

Using distilled water treatment as the control,the effects of preservative with different acidities(pH 2,pH 3.5,pH 5.5) on the physiological characteristics of isolated petal of ornamental "Honghuabitao" peach were studied through water culture tests.The results showed that the relative water content and soluble protein content in the petal were gradually decreased,while malondialdehyde,anthocyanin,flavonoids and polyphenol contents generally showed an increasing trend as the water culture time prolonged.Although anthocyanin,flavonoids and polyphenol contents in pH 2 treatment were higher than those in the other treatments,its malondialdehyde content was also at higher level,which was seriously harmful to cell membrane.In addition,the petal in pH 5.5 treatment had lower anthocyanin content than that in pH 2 treatment,but it had better flower color,higher relative water content and longer viewing time.Thus,pH 5.5 was the appropriate acidity for preservative.