保鲜剂对碧桃切枝采后水分及膜稳定性影响

Effect of Preservative on the Moisture and Membrane of Cut Flowering Peach

以四因素(青霉素、硝酸银、8-羟基喹咛、蔗糖)三水平进行正交设计,通过外部形态观察和生理指标测定,研究了保鲜剂对碧桃切枝瓶插期间水分状况和膜稳定性的影响。结果表明:试验号7(青霉素900 mg/L+硝酸银68 mg/L+8-羟基喹咛300 mg/L+蔗糖50 g/L)的糖和蛋白质分解慢,丙二醛含量低,水分保持好,对延缓碧桃切枝衰老有明显效果。该处理鲜样质量、糖、蛋白质含量分别比最低者高1.18 g、11.233 mg/g、1.623 mg/g;丙二醛含量比最高者低2.97μmol/g;水分平衡值比最低者少0.58单位。

Used orthogonal experimental design of penicillin, AgNO3, 8-HQ and sucrose to study theinfluence of preservative on the moisture and membrane of cut flowering peach by observing morphous and measuring physiological index. The results showed that in the experiment No. 7 with 900 mg/L penicillin, 68 mg/L AgNOa, 300 rng/L 8-HQ and 50 g/L sucrose, the sugar and protein degraded more slowly, the content of MDA was low, the moisture kept faultlessly, which had positive effect on deffering senility of flowering peach. In addition, compared with the data in other experiments, we discovered that in the experiment No. 7, compared with CK the following index were higher, fresh weight was 1.18 g high, the content of sugar was 11.23 mg/g high and the content of protein was 1. 623 mg/g high. The content of MDA was 2. 97 μmol/g lower than the highest one, and the water value was 0. 58 unit lower than the smallest.