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| Effect of Spraying Salicylic Acid on Nutrition Ingredients in Edible Chrysanthemum Varieties |
| LIU Ping, ZHANG Jing, DING Yi-feng, YU Na, ZHANG Shao-shuai, CHEN Kun-ran, HU Guang-yu, DU Meng-jie |
| College of Life Science, Henan Normal University, Xinxiang 453007, Henan, China |
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Abstract Four edible chrysanthemum（Dendranthema morifolium Tzvel.）varieties in green bud period were treated by spraying solution of SA（15 mg?L-1）, and those spraying by distilled water were the control. The content of total carbohydrate, total protein, amino acid, VC and SOD activity in petals were measured during florescence. The results show that compared with the control, the above indexes were improved to some extent after SA treatment in these 4 chrysanthemum varieties. On the whole, effect of SA on each ingredient of‘Gufengnishui’was obvious, and markedly better than the other 3 varieties‘Taipingsizhu’,‘Jianliuxiangju’,‘Tangyujinqiu’.
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Received: 30 November 2010
Published: 27 February 2011
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