水杨酸、柠檬酸对菊花保鲜过程中生理特征的影响论文精选张晓平.docVIP

目 录 摘要 3 1 引言 4 2 材料与方法 5 2.1实验材料 5 2.2实验方法 5 2.2.1保鲜剂配置 5 2.2.2处理方法 5 2.2.3测定生理指标 5 3 结果与分析 6 3.1不同浓度水杨酸、柠檬酸处理对叶片内光合色素含量的影响 6 3.2不同浓度水杨酸、柠檬酸处理对叶片和花内可溶性糖含量的影响 7 3.3不同浓度水杨酸、柠檬酸处理对叶片SOD活性的影响 8 3.4不同浓度水杨酸、柠檬酸处理对叶片POD活性的影响 8 4 小结与讨论 8 参考文献： 9 致谢 10 水杨酸、柠檬酸对菊花保鲜过程中生理特征的影响 李金杰，生命科学学院 摘 要：本文以秋菊鲜切花为材料，用不同浓度的水杨酸、柠檬酸配制成保鲜剂，测定秋菊瓶插过程中叶片和花内部分生理特征的变化，结果表明：随着瓶插时间的延长，各组秋菊叶片内色素含量均增加，其中B组（50 mg/ L水杨酸）、D组（50 mg/ L柠檬酸）增幅较小，也反映出失水较少；在瓶插过程中，总体上各处理组秋菊鲜切花叶片和花内可溶性糖含量较对照组高（后期叶片除外），其中D组处理含量最高，在保鲜后期，叶片和花内分别达到9.21 mg/ g和1.37 mg/ g；叶片内POD活性的动态变化与糖相似：D组处理始终最高；叶片内SOD活性的变化差异不大。结合形态表现，综合判断：加有50 mg/ L的水杨酸和50 mg/ L的柠檬酸的两种保鲜剂，对秋菊鲜切花有较好的保鲜作用。 关键词：秋菊鲜切花；保鲜剂；水杨酸和柠檬酸；生理特征 The Effect on Physiological Characteristics of SA and CA during the Preservation Process of Dendranthema morifolium Cut Flower LI Jin-jie, College of Life Sciences Abstract: In this paper, Dendranthema morifolium cut flower used as the experiment material, treated with different concentrations of SA and CA and the physiological characteristics of the leaves were studied. The results showed that the longer the bottle inserting process, the more the contents was of chlorophyll in each group, and it was a relatively small increase in group B(50 mg/ L SA)and group D(50 mg/L CA), which reflected less water loss. During the bottle inserting process, the soluble sugar content in the leaves and flowers of the Dendranthema morifolium cut flower of the experimental group were higher than that of the control group (except the leaves in the later process). Group D has the highest processing content, and in the later the processing, sugar content in the leaves and the flowers had reached 9.21 mg/g and 1.37 mg/g respectively. The dynamic change of the activity of POD in the leaves was similar to that of the carbohydrate: POD activity in group D was highest. The dynamic change of the SOD activity in the leaves was not obviously. Combining the form of each group, this paper concluded that the preservatives with 50 mg/L SA and 50 mg/L CA has bette