保鲜剂对天门冬切叶的保鲜效应

以150 mg·L-1柠檬酸+500 mg·L-1 CaCl2+1 mg·L-1 6-BA为基础液，加入不同浓度蔗糖和青霉素进行瓶插试验，研究天门冬(Asparagus cochinchinensis)切叶瓶插寿命、黄化程度及生理变化。结果表明，基础液添加100 mg·L-1青霉素+0.25%蔗糖保鲜液对天门冬切叶保鲜效果最好，与对照比，瓶插寿命延长11.3 d；比对照推迟4 d出现黄化现象；叶绿素含量推迟3 d达到峰值；鲜重变化率比对照推迟2 d达到峰值，且维持在较高水平；相对电导率和MDA维持较低水平；POD活性推迟3 d出现峰值，且POD活性比对照高，CAT活性推迟6 d出现峰值，且CAT活性维持较高水平。说明适宜浓度的蔗糖和青霉素能减缓叶绿素含量和叶片鲜重下降，抑制叶片内膜脂过氧化产物MDA产生，维持叶片膜结构相对稳定，增强POD和CAT活性，保持天门冬切叶观赏品质并延长瓶插寿命。

Effect of Preservative on Cut Leaves of Asparagus cochinchinensis

In this experiment, 150 mg·L-1 citric acid+500 mg·L-1 CaCl2+1 mg·L-1 6-BA was used as the base solution, and preservatives of sucrose and penicillin were added in with different concentrations for the bottle insertion test to study the effects of preservative on vase life, degree of yellowing and physiological changes of cut leaves of Asparagus cochinchinensis. The results showed that the base solution with 100 mg·L-1 penicillin + 0.25% sucrose preservation solution had best preservation effect on cut leaves of A. cochinchinensis. Compared with CK, the vase life was extended by 11.3 days; yellowing occurs 4 days later than the control; the peak of chlorophyll content was delayed by 3 days; the fresh weight change rate was delayed by 2 days and reached the peak, and maintained at a higher level; relative conductivity and MDA maintained a low level; POD activity was delayed for 3 days and peaked, and POD activity was higher than the control, CAT activity was delayed for 6 days and peaked, and maintained a high level. Therefore, the appropriate concentration of sucrose and penicillin could slow down the decline of chlorophyll content and leaf fresh weight, inhibit the production of leaf inner membrane lipid peroxidation product MDA, maintain the relative stability of leaf membrane structure, enhance POD and CAT activity, and maintain asparagus cut leaves.