[目的]研究水杨酸(SA)对切花菊衰老的影响.[方法]采用不同保鲜剂(B_1:3%蔗糖+50 mg/L SA;B_2:3%蔗糖+100 mg/L SA;B_3:3%蔗糖+150 mg/L SA;CK:3%蔗糖+蒸馏水)处理切花菊,测定各处理切花菊衰老过程中鲜重、水分平衡值、糖及蛋白质含量的变化.[结果]B_2、B_3处理切花菊鲜重和蛋白质含量均极显著高于CK;B_1、B_3处理切花菊水分平衡值极显著高于CK;]B_1、B_2处理切花菊糖含量极显著高于CK.[结论]SA可有效减缓切花菊水分、糖和蛋白质损失,保鲜剂B_2(3%蔗糖+100 mg/L SA)和B_3(3%蔗糖+150 mg/L SA)的保鲜效果较好.%[ Objective ] The aim was to study the effect of salicylic acid (SA) on aging of cut chrysanthemum. [ Method ] The cut chrysanthemum was treated by different preservatives (B_1 :3% sucrose +50 mg/L SA; B_2:3% sucrose + 100 mg/L SA; B_3:3% sucrose + 150 mg/L SA; CK:3% sucrose + distilled water) , the change of fresh weight, hydrologic balance value and contents of sugar and protein of the cut chrysanthemum in their aging process were detected. [ Result ] The fresh weight and protein content of cut chrysanthemum in treatments B_2 and B_3 were very significantly higher than those of CK. The hydrologic balance value of cut chrysanthemum in treatments B_1 and B_3 were very significantly higher than those of CK. The sugar content of cut chrysanthemum in treatments B_1, and B_2 were very significantly higher than those of CK. [Conclusion] SA could effectively reduce the loss of water, sugar and protein in cut chrysanthemum, and the fresh-keeping effects of preservatives B_2(3% sucrose+ 100 mg/LSA) and B_3(3% sucrose + 150 mg/LSA)were better.
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