不同保鲜剂对六出花切花的保鲜效果研究（Ⅱ）

目的]为六出花切花保鲜技术的应用提供理论依据。方法]以六出花鲜切花为材料,采用9种不同保鲜剂（清水为对照）进行切花瓶插处理,研究不同保鲜剂对六出花切花的保鲜效果。结果]各处理切花的超氧化物歧化酶（SOD）活性总体呈先升后降的趋势;过氧化氢酶（CAT）活性呈上升趋势;过氧化物酶（POD）活性先降后升;丙二醛（MDA）含量先升后降再升;脯氨酸（Pro）含量先升后降。综观上述5项生理生化指标,以保鲜剂配方①变化最为平稳,且优于其他处理;而保鲜剂配方③和⑧变化最大,保鲜效果低于对照。结论]综合比较,以1%蔗糖＋200 mg/L 8-HQS＋25 mg/LAgNO3＋50 mg/LA l2（SO4）3保鲜效果最佳,瓶插期达22 d,分别比对照和可利鲜延长了10和3 d;而且能较好地保持其叶色并不掉花瓣。

Studies on Fresh-keeping Effects of Different Preservative Agents on Cut Flower Alstroemeria spp.(Ⅱ)

Objective] The study aims to provide theoretical basis for the application of fresh-keeping technology of cut Alstroemeria flower.Method] Cut flowers of Alstroemeria spp.are used as experimental materials,and nine different preservatives(distilled water as control) are studied in order to find the best fresh-keeping effect preservative.Result] The results show that superoxide dismutase(SOD) activity of Alstroemeria spp.increases firstly and then decreases;catalase(CAT) activity gradually increases all the time;peroxidase(POD) activity decreases firstly and then increases;the content of malondialdehyde(MDA) increases firstly and then decreases;proline(Pro) content increased firstly and then decreased.Based on the comprehensive analysis of five above-mentioned physiological and biochemical indexes of Alstroemeria spp.,it shows that No.1 treatment is superior to any other treatment;while both No.3 and No.8 treatments are inferior to control.Conclusion] By comprehensive comparison,the fresh-keeping effect of 1% Sugar+200 mg/L 8-HQS+ 25 mg/L AgNO3 +50 mg/L Al2(SO4)3 is best,its vase life reaches 22 days,which is 10 and 3 d longer than control and chrysal,respectively;moreover,it can nicely keep leaf color and prevent petals falling.