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本文介绍了通过测定百合鲜切花一系列的形态指标(花瓣萎蔫程度,叶色及变化程度,花茎长度)和生理指标(干物质含量,丙二醛含量,SOD活性,可溶性蛋白质含量),从中比较、探讨不同种类保鲜剂配方:对照清水(CK),处理1=3%蔗糖+150mg/L8-羟基喹啉柠檬酸盐(8-HQC)+清水,处理2=处理1+79mg/L硝酸银,处理3=处理1+0.463mmol/L硫代硫酸银(STS),处理4=处理3+1mg/L赤霉素(GA3)的保鲜效果,实验结果表明:(1)处理1、2、3、4均比对照保鲜效果明显;(2)处理1、2、3、4中保鲜效果依次为处理4﹥处理3﹥处理2﹥处理1;(3)赤霉素在切鲜花保鲜中能有效防止叶片变黄。
In this paper, a series of morphological indexes (leaf wilting extent, leaf color and degree of change, stem length) and physiological indexes (dry matter content, MDA content, SOD activity and soluble protein content) (CK), treated with 1 = 3% sucrose + 150 mg / L 8-HQC + water, treated 2 = treated with 1 + 79 mg / L silver nitrate , Treatment 3 = treatment of 1 +0.463 mmol / L silver thiosulfate (STS), treatment 4 = treatment of 3 + 1 mg / L GA3. The experimental results show that: (1) 3 and 4 were significantly better than those of the control. (2) The fresh-keeping effects of treatments 1,2,3,4 were order 4> treatment 3> treatment 2> treatment 1; (3) Effectively prevent the leaves turn yellow.