乳链菌肽和蔗糖组合处理对香石竹切花的保鲜效应

Preservation effects of Nisin and sucrose treatments on cut carnations

本试验观测了新型天然生物抗菌剂乳链菌肽(Nisin)和蔗糖的组合溶液瓶插处理对香石竹‘俏新娘’(Dianthus cargophyllus L.‘Tundra’)切花观赏品质、瓶插寿命及水分关系的影响,并采用细菌共培养法检测了Nisin对香石竹茎末端细菌生长的抑制作用.与对照(去离子水)、30.0 g/L蔗糖单独处理及1.0 g/L柠檬酸(作为助溶剂)+30.0 g/L蔗糖处理相比,添加0.8~1.2 g/L Nisin的处理明显改善该切花的改善品质和显著延长该切花的瓶插寿命,其中以0.8 g/L Nisin+1.0 g/L柠檬酸+30.0 g/L蔗糖溶液的组合处理保鲜效果最佳,其瓶插寿命(20.6 d)最长比对照(13.3 d)延长54.9%.进一步研究表明,该组合处理可显著改善花枝水分吸收及维持较高的鲜质量和水分平衡值.另外,经37℃恒温培养11.5 h后,可观察到香石竹切花茎末端分离得到的细菌在含0.4 g/L和0.8 g/L Nisin培养基中的菌落生长明显受到抑制.

In this experiment,the effects of vase treatments with Nisin,a novel natural antimicrobial agent,in combination with sucrose,on the ornamental quality,vase life and water relations of the cut carnations(Dianthus cargophyllus L.‘Tundra’)were investigated.In addition,the inhibition of Nisin on the growth of bacteria isolated from the stem-ends of cut carnations was determined by the bacterial co-culture method.Compared with the control(deionized water),30.0 g/L sucrose solely and 1.0 g/L citric acid(as cosolvent)+30.0 g/L sucrose,the treatments contained 0.8~1.2 g/L Nisin could significantly improve the ornamental quality and prolong the vase life of cut carnation flowers.Among them,the preservation effects of 0.8 g/L Nisin+1.0 g/L citric acid+30.0 g/L sucrose were the best,and its vase life(20.6 d)was 54.9%longer than that of the control(13.3 d).Further studies showed that the combination treatment could significantly increase water uptake,and maintain high fresh mass and water balance value of cut carnation flowers.Moreover,after incubation at 37℃for 11.5 h,it was observed that the colony growth of bacteria isolated from the stem-ends of cut carnations was obviously inhibited in the medium containing 0.4 g/L and 0.8 g/L Nisin.