无机盐对紫罗兰切花的保鲜效应

Effects of fresh preservative agents with different inorganic ions on cut flowers of Matthiola incana

本试验研究了含无机盐的保鲜液对紫罗兰切花的保鲜效应.结果表明:各保鲜液均能延长紫罗兰切花瓶插寿命,增加切花花枝鲜重,提高开花率,维持切花水分平衡,并能显著提高紫罗兰切花瓶插期间可溶性蛋白质的含量,提高抗逆性酶SOD、CAT、POD的活性.其中,以3%蔗糖+30mg/L苯甲酸+200mg/L Al2(SO4)3的效果为最佳.

The preservative effects of different inorganic salts was studied upon the cut Matthiola incana in the present work. The results demonstrated that those different preservatives significantly prolonged the vase life of cut Matthiola incana and raised the fresh weight and the flowering rate. In addition, the water absorbing capacity of the cut flower was elevated remarkably as well as the soluble protein content. Besides, increased activity of SOD, CAT and POD was observed. The best recipe for its preservation is Cane Sugar（3 %） ＋Benzoic Acid （200 mg/L） ＋ Al2 （SO4）3 （200 mg/L）.