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.
YANG Yun-ying
,
LU Shu-yi
,
WANG Ting-qin
. Effect of Preservative on Cut Leaves of Asparagus cochinchinensis[J]. Subtropical Plant Science, 2020
, 49(05)
: 345
-350
.
DOI: 10.3969/j.issn.1009-7791.2020.05.004
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