赤霉素对生菜的保鲜研究

Preservation Test on Lettuce with Gibberellin

[目的]研究赤霉素(GA3)对生菜的保鲜作用。[方法]以意大利全年耐抽薹生菜为试材,GA3溶液设4种浓度处理(5、10、15、20mg/L),清水为对照,浸泡生菜15min后贮藏,之后每隔4d测试生菜的各项生理指标。[结果]与对照相比,经GA3处理生菜的贮藏寿命可延长3～7d,Vc、淀粉和叶绿素含量分别提高25.22%～67.12%、3.19%～29.16%和14.44%～29.7%。GA3处理可有效地减缓生菜含水量的蒸发,抑制可溶性糖和淀粉的分解消耗,降低叶绿素被氧化分解的速度,维持可溶性固形物的含量。4种浓度处理中,以15mg/LGA3的处理效果最佳,生菜的贮藏寿命可延长7d,各项指标的下降程度比其他浓度的处理要缓慢得多。[结论]赤霉素能够延长生菜贮藏寿命,提高贮藏品质,保鲜作用显著。

[ Objective ] The purpose was to research preservative effect of gibberellin （ GA3 ） on lettuce. [ Method ] With Italian lettuce of bolting-resistance in whole year as tested material, GA3 solution was set up as 4 concn, treatments （5, 10, 15, 20 mg/L） and clean water as control one, the lettuces were stored after being immersed by GA3 solution with different concn, for 15 min, and each physiological index of lettuces were tested every other 4 d. [ Result] Compared with the control one, the storage life of lettuces treated with GA3 could be prolonged by 3 to 7 d, the contents of Vc, starch and chlorophyll were raised by 25.22% -67.12%, 3.19% -29.16% and 14.44% -29.7% resp. GA3 treatment could effectively mitigate evaporation of water content of lettuce, inhibit decomposition and consumption of soluble sugar and starch, reduce the oxidized and decomposed speed of chlorophyll, and maintain the content of soluble solids. Among 4 treatments of concn., the effect of 15 mg/L GA3 treatment was the best, the storage life of lettuces was able to extend by 7 d, and falling degree of each index was much slower than the other eoncn, treatments. [ Conclusion] GA3 was capable of prolonging lettuce storage life and improving storage quality, so it had the evidentpreservation function.