摘要
以月季鲜花为试材,研究3种不同配方的切花保鲜剂对其保鲜效果及生理效应的影响。结果表明3%蔗糖＋200mg/L8-HQ＋100mg/L柠檬酸＋50mg/LAgNO3处理的月季切花的瓶插寿命以及生理生化指标均达到最好状态,在22-30℃条件下处理6d,月季花仍可观,显著优于对照。
Using cutting rose as the experimental material, we studied on the phsical effects of 3 kinds of preservatives on cutting rose. The result showed that the preservative with 3% sugar, 200mg/L8 -HQ, 100mg/L citric acid and 500mg/LagNOa can extend the flowers＇life. And the flowers＇physiological and biochemical indexes were at the best state in this preservative. The roses were still fresh after 6 days at the temperature of 22 - 30℃. So this preservative is better than the others.
出处
《辽宁农业职业技术学院学报》
2009年第2期20-21,共2页
Journal of Liaoning Agricultural Technical College
关键词
切花月季
保鲜效果
保鲜剂
Cut Rose
Preservation Effect
Preservative
