化学保鲜剂对马蹄莲切花抗氧化酶活性的影响

Effect of chemical preservatives activity of antioxidant enzyme on calla lily(Zantedeschia aethiopica) cut flowers

以马蹄莲切花为试材,研究含水杨酸(SA)的保鲜剂与含AgNO3和6-BA的2种传统保鲜剂对切花抗氧化酶活性的影响.结果表明:在整个瓶插过程中,所有处理的SOD活性变化的趋势均呈M型,经保鲜剂处理的各组均能在后期保持较高的SOD活性;经保鲜剂处理的各组CAT和POD的活性也有不同程度的提高,且保持在较高水平的时间也比较长.这说明3种化学保鲜剂能在一定程度上减轻活性氧对马蹄莲切花的破坏,但以0.5%蔗糖+0.1Ca(NO3)2+50 mg L SA最优.

Activity of antioxidant enzyme in Calla Lily （ Zantedeschia aethiopica） cut flowers was studied after treated by fresh -keeping agent containing SA （Salicylic Acid） and two traditional preservatives containing AgNO3 or 6 - BA. The results showed that ： the change of activity of SOD （ Superoxide Dismutase） presented type M in trends in the whole vase process, and the activity of SOD maintained high level in the late vase period; the activity of CAT （Catalase） and POD （Peroxidase） in experiment was improved in different degrees, and the two vitality of antioxidant enzyme could maintain high level in a long time. Thus it could be seen that the three kinds of preservative could reduced the destruction of reactive oxygen on Calla lily cut flower, thereinto, the effect of preservative ingredient containing 0.5 % Sucrose and 0.1% Ca （ NO3 ） 2 and 50 mg/L SA was optimum.