保鲜剂对菊花切花衰老过程中生理变化的影响

以大花菊“神马”为材料,利用不同保鲜剂配方对其在保鲜期长短和切花保鲜过程中相关生理指标进行测定,结果表明,2号保鲜剂(去离子水+ 0.03%阿斯匹林+30g/L蔗糖)中切花的花期延长至30天；不同保鲜剂对保鲜过程叶片和花瓣的各项生理指标变化不同,叶片和花瓣的可溶性糖含量较高,可溶性蛋白和SOD变化趋势一致,丙二醛含量趋势不稳定,而叶片和花瓣POD同工酶含量变化趋势相反。研究结果可为菊花切花过程各中保鲜剂的选择提供理论基础,为菊花切花的长短距离运输提供理论依据。

Effect on Physiological Changes of Chrysanthemum Cut Flowers During Senescence with Antistaling Agent

The fresh-keeping period and the related physiological indexes in the fresh-keeping process of cut flowers were measured with different fresh-keeping agent formulations using the chrysanthemum “Shenma”. The results showed that the florescence of cut flowers in No.2 preservative (deionized water + 0.03% aspirin +30g/L sucrose) extended to 30 days.Different preservatives had different changes in physiological indexes of leaves and petals during the fresh-keeping process. The soluble sugar content in leaves and petals was higher, the soluble protein and SOD had the same change trend, and the trend of malondialdehyde content was unstable, while the POD isozyme content in leaves and petals had the opposite change trend.The research results can provide a theoretical basis for the selection of preservatives in the process of chrysanthemum cutting,and provide a theoretical basis for the long and short distance transportation of chrysanthemum cut flowers.