| 摘要: |
| 以月季切花为实验材料，采用 3.11×104 Pa/min、1.78×104 Pa/min、0.62×104 Pa/min 三种不同降压速率对其进行真空预冷处理，对预冷后的切花进行瓶插实验，检测并对比分析影响切花主要品质的相关指标。结果表明：降压速率对月季切花预冷品质有显著影响，中速降压（1.78×104 Pa/min）处理能有效抑制细胞电解质渗漏，减少丙二醛积累，维持抗氧化酶活性，减小鲜重损失，延缓花色蓝变，延长月季切花瓶插寿命，获得最好的真空预冷效果。 |
| 关键词: 热工学 真空预冷 鲜切花 降压速率 品质 |
| DOI： |
| 投稿时间：2011-12-29
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| 基金项目:国家自然科学基金（30771504）资助项目。 |
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| Effects of Different Pressure Reduction Rates on the Qualities of Vacuum-cooled Cut Flowers |
| Song Xiaoyong,Zhu Anfu,Li Yunfei |
| (Institute of Electric Power, North China University of Water Conservancy and Electric Power;School of Agricultural and Biology, Shanghai Jiao Tong University) |
| Abstract: |
| Cut roses were selected as the experimental materials and vacuum cooled at three different pressure reduction rates (3.11×104 Pa/min, 1.78×104 Pa/min, 0.62×104 Pa/min). During the vase experiments, the main quality indicators of cut flowers were examined, and comparative analysis were done. The results showed that the different pressure reduction rates had significant influence on the basic qualities of cut roses. The treatment at the medium pressure reduction rate (1.78×104 Pa/min) prevented leakage of the electrolyte, decreased accumulation of the MDA, maintained activity of the SOD, decreased the mass loss, delayed blue changes of the cut roses, prolonged the vase life, achieved the best pre-cooling effect. |
| Key words: pyrology vacuum cooling cut flower pressure reduction rate quality |
