【摘要】 将无机氮源(硝酸铵)和有机氮源(甘氨酸、脯氨酸)加入保鲜剂中,通过比较香石竹切花的鲜重、最大花径、观赏寿命等形态指标以及细胞质膜透性、SOD酶活性等生理指标的变化,研究不同氮营养对香石竹切花保鲜效果的影响。结果表明:0.4 mmol/L甘氨酸和0.6 mmol/L脯氨酸处理可有效促进切花吸水、增大花径、延长观赏寿命,同时也可有效缓解花瓣质膜透性的增大、提高SOD酶活性,显著延缓香石竹切花的衰老,提高了其观赏价值;而硝酸铵处理对香石竹切花的保鲜效果不明显。更多还原

【Abstract】 After adding inorganic nitrogen(ammonium nitrate) and organic nitrogen(glycine,proline) to the fresh-keeping agents,the appearance indexes including fresh weight,maximum diameter and ornamental life together with the physiology indexes including conductive permeability and SOD activity were determined.The results showed that the treatment of 0.4 mmol/L glycine and 0.6 mmol/L proline could promote the increase of fresh weight,maximum diameter effectively and lengthen the ornamental lives.On the other hand,0.4 mmol/L glycine and 0.6 mmol/L proline inhibited the increase of the flower petal protoplasmic membrane penetrable and increased the activity of SOD.It suggested that 0.4 mmol/L glycine and 0.6 mmol/L proline treatments can not only delay the senescing of the carnation cut flowers but also enhance their ornamental value.However,ammonium nitrate treatments had little effect on the fresh preservation of carnation cut flowers.更多还原