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首页> 外文期刊>Acta Horticulturae >Effect of ascorbic acid on antioxidant capacity during flower development in 'Royal Class' rose cut flowers.
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Effect of ascorbic acid on antioxidant capacity during flower development in 'Royal Class' rose cut flowers.

机译:抗坏血酸对“皇家”玫瑰切花花朵发育过程中抗氧化能力的影响。

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摘要

The present investigation was aimed to study the effect of ascorbic acid on antioxidant capacity. Pulsing treatment of ascorbic acid in 100 mg L-1 for 12 h at 22 degrees C in three developmental stages (bud stage, full blooming, senescence) of cut 'Royal Class' rose was carried out. The vase solution including ascorbic acid increased the uptake of water, the vase life and also exhibited lower lipid peroxidation and higher antioxidant activity in the three developmental stages compared to the control. The beneficial effect of ascorbic acid was attributed not only to its antioxidant activity but also to its effect as free radical scavenger.
机译:本研究旨在研究抗坏血酸对抗氧化能力的影响。在切花的“皇家级”玫瑰的三个发育阶段(芽期,盛花,衰老)中,于22℃对100 mg L -1 中的抗坏血酸进行12小时的脉冲处理。与对照相比,包含抗坏血酸的花瓶溶液增加了水的吸收,延长了花瓶的寿命,并且在三个发育阶段中还表现出较低的脂质过氧化作用和较高的抗氧化活性。抗坏血酸的有益作用不仅归因于其抗氧化活性,还归因于其作为自由基清除剂的作用。

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