EFFECTS OF SUGAR ON PHYSICAL AND COMPOSITIONAL PROPERTIES OF ROSE PETAL MEMBRANES

被引：14

作者：

GOSZCZYNSKA, D ^{[1
]}

ITZHAKI, H ^{[1
]}

BOROCHOV, A ^{[1
]}

HALEVY, AH ^{[1
]}

机构：

[1] HEBREW UNIV JERUSALEM,FAC AGR,DEPT HORT,IL-76100 REHOVOT,ISRAEL

来源：

SCIENTIA HORTICULTURAE | 1990年 / 43卷 / 3-4期

关键词：

membrane fluidity; Rosa hybrida; rose; senescence; sugars;

D O I：

10.1016/0304-4238(90)90102-K

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Cut rose flowers (Rosa hybrida L., cultivar 'Mercedes'), held in a preservative solution containing germicides and sucrose, showed an improvement in flower quality and an increase in petal water content. The treatment also resulted in a slowing down of the age-related decrease in membrane proteins and in membrane lipid fluidity. Since membranes isolated from sugar-treated flowers had a higher phospholipid content than those from untreated flowers, and since isolated membranes had a lower lipid fluidity following in vitro incubation with various sugars, it is concluded that the effects of sugar on flower membrane integrity are exerted via modifications of lipid turnover. © 1990.

引用

页码：313 / 320

页数：8

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