Evaluation of Flowering Pattern, Yield and Yield Determinants of Hybrid Tea Rose in Response to Seasonal Variations and Applied Organic Manure Rates

Seasonal variations in environmental conditions can have significant influence on flowering pattern and yield of roses. Evaluation studies were conducted to determine the flowering pattern and yield determinants of two Hybrid Tea rose cultivars in response to seasonal variations under rain-fed conditions. The 2 × 2 × 4 factorial experiment arranged in split plot design at three replications was conducted at two seasons (dry and wet) using two cultivars (cv. “Immaculate” and “P.H. Baby”, white and red flowers respectively) supplied with poultry manure (PM) application rates at 5, 10 and 20 t/ha where the unfertilized (0 t/ha) served as control. The result showed that the year two environmental conditions of both experiment I and II significantly improved plant height, number of leaves, number of buds (CNB) and opened flowers (CNF) and flower yield (FYD). “Immaculate” was significantly (p ≤ 0.05) taller with more leaves but thinner girth. Although generally lower in NF/NB, and not different in FYD, the “P.H. Baby” had more flowers (CNB and CNF) in experiment I. Except for no significant difference in FYD and lower NF/NB recorded by all manure rates compared to control in experiment II, plants treated with 5 t/ha PM recorded more flowers (CNB and CNF). Significant first and second order interaction effects (p ≤ 0.05) showed that “Immaculate” had taller height and more leaves but “P.H. Baby” had more CNB and CNF, although both were not different in FYD. In addition, plants supplied with 5 t/ha PM rates were better in plant height, number of leaves, CNB and CNF compared to other manure rates. In conclusion, year two environmental conditions supported better crop growth and yield, “Immaculate” grew better vegetatively but both were not different in floral yield, while the 5 t/ha PM was considered the optimum manure application rate under the rain-fed condition.

窨制方式对玫瑰红茶品质的影响

传统花茶的窨制主要是以鲜花与茶叶结合,为探究不同的窨制方法对玫瑰红茶的滋味和品质的影响,通过4种窨制方法(鲜花赋香、玫瑰细胞液喷洒赋香、玫瑰细胞液蒸气赋香、花瓣与细胞液蒸气结合赋香)对红茶进行赋香,完成玫瑰红茶的窨制。以色差、茶多酚总量、游离氨基酸含量、儿茶素等指标为依据,结合HS-SPME-GC-MS对不同窨制工艺制得的玫瑰红茶香气成分进行分析。结果表明,4种赋香方式所得玫瑰红茶的理化成分具有显著性差异(P<0.05)。用鲜花赋香和细胞液喷洒赋香的两种红茶茶汤偏红、偏黄,明亮度不及其它2种赋香方式。以喷洒玫瑰细胞液的窨制方式得到的玫瑰红茶氨基酸含量较高(112.66 mg/L);以玫瑰鲜花窨制得到的玫瑰红茶茶多酚含量较低(680.38 mg/L)。玫瑰红茶的主要呈香化合物为苯乙醛、芳樟醇、(E,E)-2,4-庚二烯醛、水杨酸甲酯、乙酸苯乙酯、β-紫罗酮、香叶醇、2-正戊基呋喃和正己醛这9种,玫瑰鲜花细胞液窨制的玫瑰红茶中含有的9种主要呈香化合物显著高于其它3种。本研究有助于创新玫瑰红茶的窨制方式,为高品质玫瑰红茶的窨制提供参考。

Optimization of Environmental Factors to Measure Physiological Parameters of Two Rose Varieties

Rose (Rosa hybrida L.) is one of the most important specialty cut flowers produced. Characterization of physiological variability in photosynthetic efficiencies, respiration rate and chlorophyll content is one of the greatest challenges in assessing rose net primary production of flowering, quality of cut flowers and other rose uses. Two modern rose varieties Floribunda and Hybrid Tea were used to optimize different methods for analysing physiological characteristics (photosynthesis rate, respiration rate and chlorophyll content). Many parameters were optimized, five different lights intensity were used (600, 900, 1200, 1500 and 2000 μmol·m-2·s-1) of which 1200 μmol·m-2·s-1 gave the highest photosynthesis rate. Five different measuring times were used (8 am, 10 am, 12 pm, 2 pm and 4 pm) and 12 pm was shown to be the optimum time for measuring photosynthesis rate. Among two different weather conditions (sunny day and cloudy day) sunny day was selected. For respiration rate two different measuring times (1 and 2 hours) after darkness were studied and 1 hour was chosen. Among three different times (10 am, 12 pm and 2 pm) for measuring chlorophyll content, 12 pm was selected. Using these optimized variables will allow researchers to collect robust and reproducible results to be obtained from different studies, and in turn lead to improved yields of horticultural plants.

Optimized Method to Analyze Rose Plant Volatile Organic Compounds by HS-SPME-GC-FID/MSD

A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate volatile organic compounds (VOCs) from different tissues (flowers, leaves, stems, rhizosphere and whole plants) of Floribunda and Hybrid Tea roses (intact and cut). Three-phase fiber 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was used. Two types of chambers (Tedlar bag and glass jar) were evaluated for collection of VOCs and glass jar was selected. Absorbed compounds on the fiber were completely desorbed in the GC injector port at three desorption times (5, 10 and 15 min), and 5 min at 250?C was used. The maximum extraction efficiency for flowers tissues (equilibrium absorption) was achieved 2 h after fiber exposure in the headspace for intact and cut Floribunda and Hybrid Tea flowers. Under the optimized HS-SPME and GC-FID/MS conditions, 1h extraction time was chosen for intact and cut Floribunda and Hybrid Tea leaves and stems. The results demonstrated that 5 cm depth was selected for root and soil part (rhizosphere) for both rose cultivars, and 6 h and 12 h extraction time of VOCs from rhizosphere was achieved for Floribunda and Hybrid Tea, respectively. One hour was chosen for VOCs released from whole rose plants for both cultivars. In this study, the VOC profiles of two rose cultivars were characterized by the optimized HS-SPME-GC method. The different tissues of rose plants gave wide range of the VOCs;also the chromatograms of different cultivars were quite different and the specific VOC pattern of rose types depends on the species. Results from this study demonstrate the feasibility of this method for identifying VOCs from two rose cultivars and the potential use of this method for physiological studies on rose plants or on other floriculture plants.

玫瑰茄花茶饮料工艺优化

为丰富花茶饮料品种,本文通过单因素以及正交试验优化玫瑰茄花茶汤汁和玫瑰茄花茶饮料的工艺条件。结果表明,在玫瑰茄添加量0.6 g、浸提时间40 min、浸提温度80℃的前提下,玫瑰茄花茶饮料调配的最佳工艺条件为柠檬酸添加量0.03 g、白砂糖添加量12 g、蜂蜜添加量1.8 g。

不同加工方法对墨红玫瑰花茶产品质量指标及酶活的影响及相关性分析

目前市面上玫瑰花茶存在加工方法单一,冲泡后香气损失大等问题。本研究参考茶叶加工,将新鲜墨红玫瑰(Rosa crimson glory)花瓣以常温干燥、萎凋发酵干燥、杀青干燥及杀青发酵干燥四种方法加工成花茶,对成品花茶质量指标如感官品质、香气成分、活性物质(总酚、总黄酮、花青素)含量进行对比分析,此外对成品中多酚氧化酶、过氧化物酶酶活进行测定,并将质量指标与两种酶的酶活进行相关性分析。结果表明,杀青发酵干燥法加工出的玫瑰花茶感官品评总分达75.00±8.30,显著高于其他方法加工出的花茶(P<0.05),各因子评分也较高;杀青干燥及杀青发酵干燥法制得的玫瑰花茶主体香气成分如香茅醇含量分别为20838.61±63.06和28218.71±14.95μg/kg,显著高于萎凋发酵及常温干燥法制得的花茶(P<0.05),此外杀青发酵加工花茶中总酚(184.17±2.04 mg GAE/100 g DW)、黄酮(92.63±2.48 mg芦丁当量/100 g DW)含量较其他加工方式制得的花茶含量显著提高(P<0.05)。但萎凋发酵干燥、杀青干燥、杀青发酵干燥加工均不利于花青素的保留。质量指标与两种酶的酶活间相关性分析结果表明:过氧化物酶酶活与酯类、醛类、醇类、酸类、烷烃类香气成分间均存在负相关关系,而多酚氧化酶与醛类香气成分间存在正相关关系(r=0.602);多酚氧化酶酶活与总酚、总黄酮、花青素等活性物质含量间存在负相关关系,而过氧化物酶则与花青素含量间存在正相关关系(r=0.202),采用杀青加工可有效抑制两种酶的酶活,尤其是多酚氧化酶酶活。总体而言,杀青加工方法制得的玫瑰花茶评分及主体香气成分含量均较高,其中杀青发酵加工方法制得的玫瑰花茶中总酚及总黄酮含量最高;酶活与花茶质量指标间的相关性分析结果可知通过加工方法调控酶活可提升花茶品质。

红茶、玫瑰花发酵乳饮料工艺技术的优化

该文以红茶粉、玫瑰花粉和发酵乳为原料,通过单因素试验、响应面优化试验,确定杀菌型红茶、玫瑰花发酵乳饮料技术参数。结果表明:红茶粉、玫瑰花粉混合粉(质量比1∶1)添加量3.8%,发酵乳基料添加量42%、白砂糖添加量8%、稳定剂添加量0.53%、产品pH值为4.2,产品具有红茶和玫瑰花特有的香味,口感细腻、酸甜适口、无分层、无沉淀,感官评分较高。

普洱茶玫瑰花葡萄籽复合饮料的研制及其抗氧化活性评价

【目的】以普洱茶、玫瑰花和葡萄籽为主要原料,研制出一种具有独特风味的复合饮料。【方法】通过单因素试验,确定普洱茶浸提液、玫瑰花冷萃液、葡萄籽浸提液、山楂浸提液、枸杞浸提液添加量对复合饮料感官品质的影响;在此基础上,设计响应面试验优化复合饮料配比,并进行感官评分及抗氧化活性评价。【结果】最佳配比为普洱茶浸提液添加量14.1%、玫瑰花冷萃液添加量3.2%、葡萄籽浸提液添加量4.9%、枸杞浸提液添加量3%、山楂浸提液添加量0.9%。在此配比下,复合饮料感官评分达85.6,DPPH自由基清除率为65.17±1.28%,ABTS自由基清除率为98.78±0.15%。【结论】采用本法研制的普洱茶玫瑰花葡萄籽复合饮料具有良好的风味和较好的抗氧化活性。

茶多酚-橘皮精油复合抗菌液对阳光玫瑰葡萄保鲜效果的研究

研究茶多酚、橘皮精油及二者复合抗菌液对阳光玫瑰葡萄的保鲜效果,开发绿色安全环保的果蔬保鲜剂。以最低抑菌浓度(MIC)为指标,筛选茶多酚、橘皮精油的最优质量浓度,按最优质量浓度将二者进行复配制备复合抗菌液。分别以茶多酚、橘皮精油、复合抗菌液对阳光玫瑰葡萄进行浸泡处理,在贮藏期间,通过测定其各项理化指标及抗氧化性能的变化来评价三种不同处理方式的保鲜效果。实验结果表明,三种不同处理方式均能有效减少果实的失重率,延缓可滴定酸、Vc、可溶性固形物及总糖含量的下降速度,同时能减少丙二醛(MDA)含量的累积,延缓对羟自由基及ABTS自由基清除能力的下降程度。第14 d时,复合抗菌液组各项指标的效果明显优于茶多酚组和橘皮精油组(P<0.05)。因此,按质量浓度为2.00%茶多酚和1.25%橘皮精油复配制得的复合抗菌液对阳光玫瑰葡萄的保鲜效果良好,能够保持果实良好的营养品质。

玫瑰花绿茶饼干的研制

以玫瑰花粉、绿茶粉、黄油等为原料制备玫瑰花绿茶饼干,通过单因素及响应面试验探究玫瑰花绿茶饼干的最优工艺。结果表明:在面粉含量100 g,玫瑰花粉4.9 g,绿茶粉3.9 g,黄油29.9 g,糖粉25 g,食盐0.6 g时,制备的玫瑰花绿茶饼干口感甜香,香味浓郁,外形厚薄均匀,色彩鲜艳,且具有很高的营养价值。

茶多酚对月季切花采后生化代谢及保鲜效果的研究

研究了不同浓度茶多酚(10mg·L^(-1)、20mg·L^(-1)和40mg·L^(-1))对月季切花红丝绒品种的瓶插寿命、抗氧化代谢及营养成分含量变化的影响。结果表明,与对照相比茶多酚浓度在10mg·L^(-1)或20mg·L^(-1)时,月季切花瓶插寿命分别延长2.0天和3.8天(按24h/d计算),其中20mg·L^(-1)效果最明显,极显著地提高花瓣CAT、POD和SOD3种抗氧化酶活性,降低MDA含量,可溶性糖被缓慢消耗,可溶性蛋白质含量先升高后缓慢降低;而40mg·L^(-1)浓度茶多酚则加剧脂质过氧化水平,可溶性糖与可溶性蛋白质含量急剧降低,缩短了月季切花的瓶插寿命。

基于电子自旋共振(ESR)技术检测辐照玫瑰花茶

研究玫瑰花茶经^(60)Co-γ射线不同剂量辐照诱导的电子自旋共振(ESR)波谱特征、辐照剂量与信号强度、贮存时间与峰值之间的相互关系.结果表明:辐照前后ESR波谱峰值有明显差异,ESR信号强度随辐照样品吸收剂量的增加而增强,随贮存时间的增加而减弱,且呈线性相关;样品在室温下保存120d,ESR信号强度虽逐渐减弱,但信号不会消失.据此可以判别区分辐照与未辐照的玫瑰花茶样品.

不同嫩度红茶坯对玫瑰红茶品质的影响

【目的】探讨茶坯原料嫩度对窨制玫瑰红茶品质的影响,为进一步优化玫瑰红茶加工工艺,提高玫瑰红茶品质提供理论依据。【方法】以不同嫩度的红茶坯来窨制大马士革玫瑰红茶,从感官品质、主要生化成分及香气组分等多个方面探讨茶坯原料嫩度对窨制玫瑰红茶品质的影响。【结果】茶多酚、儿茶素及其主要组分EGCG含量、游离氨基酸及茶氨酸含量在窨制后显著减少,且在茶坯嫩度为一芽二、三叶时减少幅度最大,分别达到了12.54%、24.90%、25.71%、12.54%、17.26%,而水溶性碳水化合物含量在窨制后显著增加,在茶坯嫩度为一芽二、三叶时增幅最大,达到了16.51%,这些成分的变化是玫瑰红茶茶汤鲜爽度下降,但苦涩味降低,甜醇口感上升的主要原因;茶褐素含量在窨制后显著增加,茶坯嫩度从单芽至一芽二、三叶,其分别增加了12.72%、5.93%、13.09%,这是玫瑰红茶汤色深度增加,亮度降低的主要原因;窨制后新产生的β-香茅醇、甲基丁香酚及相对含量大幅增加的苯乙醇是玫瑰红茶的主要香气组分,相对总量在茶坯嫩度为一芽二、三叶时达到了77.66%,香叶醇及芳樟醇相对含量的大幅减少,是玫瑰红茶甜香下降的主要原因。【结论】一芽二、三叶茶坯表现出了更好的玫瑰红茶窨制效果。

玫瑰花茶的金属元素含量及其保健功能分析

采用V(HNO_3)+V(HClO_4)=5+1对玫瑰花茶进行消解,用火焰原子吸收光谱法测定了其中金属营养元素的含量。结果表明,玫瑰花茶中含有丰富的人体所必需的金属元素,其中钾、钙、钠、镁、铁、锰、铜、锌含量分别为11.655 9,6.564 2 mg/g,23.314 7μg/g,2.053 3 mg/g,25.871 1,20.589 7,7.910 7,23.249 3μg/g,各元素比例有利于人体吸收,具有较高的营养保健价值,为人们选用花茶提供了一定的理论依据。

火焰原子吸收法测定玫瑰花茶中微量元素的含量及溶出特性

采用火焰原子吸收法测定玫瑰花茶中K、Ca、Mg、Cu、Fe、Zn和Mn 7种微量元素的含量,对玫瑰花茶进行不同浸泡时间和不同冲泡次数微量元素溶出研究。结果表明,不同浸泡时间微量元素的溶出规律可较好地用对数关系描述,不同浸泡次数时微量元素的溶出规律可用负指数关系描述;玫瑰花茶浸出液中各元素浸出含量顺序为K>Mg>Ca>Fe>Zn>Cu>Mn,K最易溶出,Fe、Mn和Cu溶出率较低。玫瑰花茶的适宜饮用条件为浸泡时间10 min^20 min,浸泡次数为1次~2次。

3种不同花色大花月季的组织培养研究

以火热巧克力(红色)、琥珀皇后(黄色)和蓝月(蓝紫色)茎段为材料进行组织培养,研究不同花色品种对月季组培的影响。结果表明:3个品种月季在腋芽萌动、增殖、生根及移栽后幼苗生长等方面均有不同。在相同的培养条件下,火热巧克力萌芽快、出芽率高、增殖系数高、生根容易、移栽易成活;琥珀皇后次之;蓝月萌芽迟,生长缓慢,增殖需要较高浓度的6-BA。

茶多酚对切花月季瓶插寿命和相关抗氧化酶活性影响的研究

研究不同浓度(10、20和40 mg/L)茶多酚(Tea polyphenols,TP)对切花月季‘法国红’的瓶插寿命和相关抗氧化酶活性的影响,以探求一种新的切花保鲜剂组分,为切花保鲜提供理论依据。结果表明:与对照相比,TP浓度为10、20 mg/L时,切花月季瓶插寿命分别延长1.9 d和3.5 d,而浓度为40 mg/L时,反而缩短切花月季的瓶插寿命,并且浓度20 mg/L时,可提高瓶插前期切花花瓣内CAT、SOD和POD的活性,降低MDA含量。

玫瑰红茶复合饮料的研制

以玫瑰、红茶、白砂糖为主要原料,研制玫瑰红茶复合饮料。通过试验分别确定了玫瑰、红茶的最佳浸提工艺及复合饮料的最佳配方。结果表明,玫瑰的最佳浸提工艺为:玫瑰粉加量0.4%,浸提温度80℃,浸提时间15min;红茶的最佳浸提工艺为:红茶粉加量0.4%,浸提温度60℃,浸提时间20min。玫瑰红茶复合饮料的最佳配方为:玫瑰与红茶提取液体积比2:3,白砂糖2.0%。该产品可溶性固形物含量为4%,具有玫瑰花的清香和红茶浓郁的香味,酸甜可口,色泽鲜亮。

电感耦合等离子体质谱法分析玫瑰花茶中的稀土元素

通过研究仪器条件、同位素选择和干扰校正等因素的影响,建立了一种压力密闭消解电感耦合等离子体质谱法测定保健品饮料玫瑰花茶中Y,La,Ce,Pr,Nd,Sm,Eu,Gd,Tb,Dy,Ho,Er,Tm,Yb和Lu等15种稀土元素的方法．该方法被用于分析国家标准物质(GBW 07603)中的稀土元素,结果与标准值一致．该方法被用于分析玫瑰花茶实际样品中的稀土元素,得到令人满意的结果．

绿茶提取物清除单线态氧的作用及抗脂质过氧化效应

光敏化剂玫瑰红光照后产生单线态氧（＾１Ｏ２），以Ｎ，Ｎ－二甲基－４－亚硝基苯胺（ＤＭ－ＮＡ）被漂白作用测定＾１Ｏ２的产生及清除。绿茶提取物（ＧＴＥ）可以清除光敏氧化反应系统产生的＾１Ｏ２，在起始阶段作用更显著，随ＧＴＥ浓度增加清除作用加强。新配制的ＧＴＥ溶液清除＾１Ｏ２的效果较陈旧溶液为佳。ＧＴＥ可以防护单线态氧造成的红细胞膜及微粒体脂质过氧化作用，达到一定浓度进可以完全抑制丙二醛的产生。