保鲜剂配方对贴梗海棠切花保鲜及生理效应的调控

Regulation and Control of Preservative Formula on Chaenomeles speciosa(Sweet)Nakai Cut Flower Refreshment and Physiological Effects

以贴梗海棠[Chaenomeles speciosa(Sweet)Nakai]切花为试验材料,用氯化钙(Ca Cl2)、白砂糖、白醋、叶酸和硝酸银(Ag NO3)按五因素四水平的正交设计配制保鲜剂,测定贴梗海棠切花瓶插寿命筛选最佳配方,通过测定鲜重变化率、可溶性蛋白质和叶绿素含量、超氧化物歧化酶(SOD)和过氧化物酶(POD)活性、细胞膜透性、丙二醛(MDA)含量,研究不同保鲜剂对贴梗海棠切花生理效应的影响。结果表明,最佳保鲜剂配方为0.2%Ca Cl2+7%白砂糖+300 mg/L白醋+300 mg/L叶酸+10 mg/L Ag NO3,与清水对照相比,能延长贴梗海棠切花的瓶插寿命8.5 d,提高其鲜重变化率、可溶性蛋白质和叶绿素含量,增强SOD和POD活性,有效抑制细胞膜透性和MDA含量的增加,从而延缓贴梗海棠切花衰老。

The effect of different preservative formula on refreshment and physiology was investigated using the cut flowers of Chaenomeles speciosa （Sweet） Nakai as the experimental materials. By treating the cut flowers with solutions comprising dif- ferent concentration of calcium chlorid （CaC12）,white sugar,white vinegar, folic acid and silver nitrate according to orthogonal experimental design of five factors and four levethe optimal vase solution was selected through vase life,and it＇s influences on physiological effect of cut flowers were researched by measuring the rate of fresh weight change,soluble protein content, chlorophyll content, SOD and POD activity,cell membrane permeability and MDA content.The results showed that the optimal preservative solution （0.2% CAC12＋7% white sugar＋300 mg/L white vinegar＋300 mg/L folic acid＋10 mg/L AgNO3） significantly delayed the vase life of cut flowers of Chaenomeles speciosa （Sweet） Nakai 8.5 d compared with the water control,and it in- creased the rate of fresh weight change,soluble protein content,and chlorophyll content,enhanced SOl） and POD activity,and restrained the increase of cell membrane permeability and MDA content. Thus the senescence of cut flowers was delayed.