木醋液对鲜切麝香百合的保鲜效应

Effect of Wood Vinegar on Preservation of Cut Lily Flowers

以木醋液为保鲜液,对鲜切麝香百合进行瓶插保鲜的结果表明:木醋液能增强麝香百合吸收保鲜液的能力,延长其盛花期和瓶插寿命,增强过氧化氢酶(CAT)活性,降低麝香百合瓶插期间的丙二醛(MDA)含量和过氧化物酶(POD)活性,延缓其衰老,其中以3.4 g·L^(-1)木醋液对鲜切百合的保鲜效应最好。

In this study, wood vinegar was used as preservative solution for the preservation of cut lily flowers on vase. The results showed that wood vinegar enhanced the absorbency of cut lily, prolonged the full bloom stage and vase life of cut lily flowers, increased the activity of catalase （CAT）, decreased the content of rnalondialdehyd （MDA） and the activity of peroxidase （POD） in the period of cut lily on vase. Wood vinegar could delay aging of cut lily. The optimum concentration of wood vinegar as preservative solution was 3.4 g·L^-1.