《植物生理学报》 2014, 50(4): 395-400

不同保鲜剂对大花飞燕草切花生理特性的影响

黄海泉, 樊国盛*, 王誉蓓, 秦悦, 张红梅, 黄美娟*

西南林业大学园林学院, 昆明650224

通信作者：樊国盛；E-mail: 274955551@qq.com, xmhhq2001@163.com；Tel: 0871-63862123; 0871-63863976

摘　要：

以大花飞燕草‘夏季天空’切花为材料, 以清水为对照, 采用14种不同保鲜剂对其进行保鲜处理。结果表明, SOD活性总体变化先上升再下降; CAT活性变化与SOD类似; POD活性总体呈上升趋势; MDA含量呈波动上升趋势; Pro含量呈先减少后又波动增加; 可溶性蛋白质含量先增后减。同时发现各保鲜剂均能不同程度延长大花飞燕草切花的瓶插寿命, 提升酶促系统的综合作用, 降低MDA及Pro含量, 减缓蛋白质降解, 延缓切花衰老, 提高观赏品质, 其中以保鲜剂1%蔗糖+200 mg·L^-1 8-HQS+50 mg·L^-1 AgNO₃+50 mg·L^-1 Al₂(SO₄)₃保鲜效果最佳。

关键词：大花飞燕草; 保鲜剂; 生理特性; 保鲜效果

收稿：2013-09-29   修定：2014-01-23

资助：云南省教育厅基金(09C0184)、园林植物与观赏园艺省级重点学科、园林植物与观赏园艺省高校重点实验室和西南林业大学大型仪器共享平台基金项目。

Effects of Different Preservatives on Physiological Characters of Delphinium grandiflorum L. Cut Flowers

HUANG Hai-Quan, FAN Guo-Sheng*, WANG Yu-Bei, QIN Yue, ZHANG Hong-Mei, HUANG Mei-Juan*

Faculty of Landscape Architecture, Southwest Forestry University, Kunming 650224, China

Corresponding author: FAN Guo-Sheng; E-mail: 274955551@qq.com, xmhhq2001@163.com; Tel: 0871-63862123; 0871-63863976

Abstract:

In this study, the cut flowers of Delphinium grandiflorum were used as experimental materials, and fourteen different preservatives were tested on their fresh-keeping effects by using distilled water as control. The results suggested that SOD activity increased at first and then declined, CAT activity changed as similar as SOD, POD activity was in the overall upward trend, MDA content showed a fluctuant upward trend, Pro content decreased firstly and then increased gradually, protein content increased and then reduced. Meanwhile, each preservative could extend the vase life of Delphinium grandiflorum cut flowers differently, strengthen the effects of enzymatic systems, reduce the contents of MDA and Pro, slow down protein degradation, delay the senescence process of cut flowers, and increase their ornamental quality. The best preservative was No. 6 treatment composed of 1% sugar+200 mg·L-1 8-HQS+50 mg·L-1 AgNO3+50 mg·L-1 Al2(SO4)3 among all tested preservatives.

Key words: Delphinium grandiflorum; preservatives; physiological characters; fresh-keeping effect