摘要
综述了玫瑰切花采后有关的物质变化和生理变化,如水分、碳水化合物、蛋白质、植物激素、自由基清除酶系等的变化及由此引起的膜脂过氧化。并对玫瑰切花的保鲜技术进行了介绍,提出今后玫瑰切花保鲜的重点研究方向。
The research on physical and physiological change and preservative methods of rose cutting flowers was reviewed. The change of water, carbohydrate, protein, plant hormones, free radical scavenging enzyme, which causes the lipids overoxidation. The article advances the important research direction of preservative methods of rose cutting flowers in future .
出处
《江西科学》
2005年第6期814-819,共6页
Jiangxi Science
关键词
玫瑰
切花
生理变化
保鲜
Rose, Cutting flower, Physiological change , Preservation
