苯甲酸钠对百合切花保鲜效果的影响

Effect of Sodium Benzoate on Cut Lily Flower Fresh-keeping

[目的]研究苯甲酸钠对百合切花的保鲜效果。[方法]在基本保鲜剂成分(20 g/L蔗糖1、50 mg/L 8-羟基喹啉)的基础上添加苯甲酸钠进行瓶插处理,根据其保鲜效果筛选最佳苯甲酸钠浓度。[结果]用添加苯甲酸钠的保鲜液能延长百合切花瓶插寿命,增加花枝鲜样质量和花瓣中可溶性糖的含量,减少脯氨酸积累,延迟花瓣细胞膜相对透性的增加。[结论]研究表明,添加苯甲酸钠能有效延长百合切花瓶插的时间,提高切花的品质,其中20 g/L蔗糖+150 mg/L 8-羟基喹啉+16 mg/L苯甲酸钠效果最佳。

[Objective] The aim of study is to discuss the fresh-keeping effect of sodium benzoate on cut lily.[Method] The cut lily was treated with fundamental preservative ingredients（20 g/L Sucrose,150 mg/L 8-HQ） plus sodium benzoate,and then the preservation effects were investigated.[Result] The results indicated that the preservation containing sodium benzoate prolonged vase life of cut lilies,increased the fresh mass and soluble sucrose content,decreased free praline accumulation in the petal,relative permeability of petal plasma membrane.[Conclusion] The certain sodium benzoate could prolong the vase life and enhance the quality of cut lily.The agent with 20 g/L sucrose＋150 mg/L 8-HQ＋16 mg/L sodium benzoate had the best ornamental quality of cut lily.