关键词: 切花菊, 可溶性糖, 过氧化物酶, 过氧化氢酶, 多酚氧化酶

Abstract: The differences in storability of cut chrysanthemums flowers harvested at different devleopment stages were studied based on some physiological aspects. Chrysanthemum flowers were harvested at two stages (flower diameter was 4-5 cm at stage I and 7-8 cm at tage Ⅱ) and stored at 0±0.5℃ for 4 weeks. The flowers were spamled at one-week intervals to analyse the soluble sugar content and the activities of per-oxidase, catalase and Polyphenol oxidase. The result showed that the soluble sugar content at stage Ⅱ was higher when flowers were harvested and remained a higher level during storage. The activity of peroxid-ase at both stages was similar at the beginning and gradually increased throughout the storage period,while at stage I it increased more rapid-y than that at stage Ⅱ. The peak value of the curve of catalase activity at stage Ⅱ appeared later and the range of changes was narrower.The behaviour of Polyphenol oxidase activity changes were similar at both stages. It suggests that enzyme activity is one of the factors influencing the storability of the chrysanthemum cut flowers.

Key words: Cut chrysanthemum, Soluble sugar, Peroxidase, Catalase, Polyphenol oxidase