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以玫瑰切花为试材,研究了不同浓度的6-苄基腺嘌呤(6-BA)、赤霉素(GA)、水杨酸(SA)对玫瑰切花瓶插寿命和最大花径、花枝鲜重变化率、水分平衡值、可溶性蛋白质含量和丙二醛含量的影响。结果表明:玫瑰切花花枝鲜重基本呈先升后降的趋势;随瓶插时间的延长,水分平衡值由正值降为0,再降为负值;可溶性蛋白质含量前期上升后期下降;丙二醛含量持续上升。其中200mg/L SA+3%蔗糖+300mg/L柠檬酸处理下玫瑰切花保鲜期最长达到17.8d,比对照延长7d,花径最大达到6.51cm,比对照增大2.06cm;花枝鲜重变化率在11d时仍高于起始鲜重,比对照延长7d;可溶性蛋白质含量最高;丙二醛含量最低,适合作为玫瑰切花的保鲜剂。
Rose cut flowers were used as experimental materials to study the effects of different concentrations of 6-benzyl adenine (6-BA), gibberellin (GA) and salicylic acid (SA) on rose cut vase life, Weight change rate, water balance, soluble protein content and MDA content. The results showed that the fresh weight of rose cut rose first and then decreased. With the prolonging of bottle insertion time, the value of water balance decreased from 0 to negative and then decreased to negative. The content of soluble protein decreased from the early to late and then decreased. The aldehyde content continues to rise. Among them, the fresh-keeping period of roses cutted with 200mg / L SA + 3% sucrose + 300mg / L citric acid was the longest, reached 17.8d, prolonged 7d compared with the control, the flower diameter reached 6.51cm, increased 2.06cm than the control; The rate was still higher than the initial fresh weight at 11d, prolonged 7d compared with the control; the content of soluble protein was the highest; the content of malondialdehyde was the lowest, which was suitable as preservative for rose cut flower.