蜂蜜对月季切花生理效应的研究

Effects of Honey Preservatives on Physiological Indexes of Cut Rose

以蒸馏水为对照,研究了蜂蜜保鲜剂对月季切花生理效应的影响。结果表明:1%和5%蜂蜜保鲜剂处理增加了POD活性和可溶性蛋白质含量,对SOD活性和O_2^(?)生成速率影响不大,并且加速了MDA含量和脯氨酸含量的增加,加重了切花的水分胁迫。因此,蜂蜜保鲜剂在一定程度上能够改善切花衰老过程中的抗氧化活性。

Honey preservatives on physiological indexes of cut roses, distilled water as control, were studied in the paper. The results showed that cut roses treated by 1% and 5% honey preservatives were slightly increased peroxidase （POD） activity and soluble protein content, and had no effects on superoxidase （SOD） activity and change rate of O2, and enhanced increase of malonaldehyde （MDA） and proline content, and aggravated the water stress. Therefore, honey preservatives, to some degree, improved the antioxygenic activity of cut roses.