地衣芽孢杆菌对香水百合生物保鲜的效应

Effect of Bacillus licheniformis on Biological Preservation of Lilium casa blanca

以从香水百合中分离得到的地衣芽孢杆菌为保鲜材料,研究其对香水百合的生物保鲜效果;通过百合形态指标的测定选取最佳保鲜液的浓度为0.25%原液和0.25%代谢液;并对香水百合体内的花青素、SOD、MDA的含量进行测定。结果表明:此保鲜液能增加百合体内花青素的含量,同时能抑制SOD活性的降低和MDA含量的增加。透射电镜观察显示,经地衣芽孢杆菌保鲜液保鲜的百合切花茎切口导管较对照组的完整,利于切花营养及水分的供给。

Using Bacillus licheniforrnis as the preservation material, the biological preservation of Liliurn casa otanca were studied. Through the morphological index testing,the best preservation concentrations were fermentation liquid of 0. 25 and metabolic liquid of 0. 25 %. The contents of anthocyanin and MDA, SOD activity were assessed, the results showed that the preservation liquid could increase the content of anthocyanin,as well as inhibiting the decrease of SOD activity and the increase of MDA content. TEM observation indicated that the duct of stem cut of lily cut-flower treated by the preservation liquid of Bacillus licheniformis was more complete than that of controls, which was beneficial to the nutrition and water supplies of cut-flower.