月季切花贮藏保鲜及其对酶活性的影响

Preservation of Cut Roses During Storage and Effect of Enzyme Activity

采用花茎吸液、整花枝喷复保鲜剂、以功能性保鲜纸包装结合低温贮藏的方式研究了月季切花的贮藏保鲜效果．研究结果表明：采取这些措施，能够有效地延长切花的贮藏时间而保持较高的贮后瓶插成活率．在贮藏期间，经保鲜处理的切花其含糖量能维持较高，切花的过氧化物酶和多酚氧化酶的活性得到一定的抑制．

Preservation of cut roses during storage is investigated with treatment of dipping, sparging and wrapping the results show that these treatments can prolong the period of storing cut roses and keep them fresh in transportation. Almost all the flowers being put in vase can get alive after store. The cut roses after such treatment keep higher sugar content and less enzyme (peroxidase and polyphenol oxidase) activity than those without treatment.