ZHANG Cheng-cheng,LIU Ding-jun,CAO Er-jun,et al.Effect of Different Preservative on the Carnation Fresh Cut Flowers[J].HEILONGJIANG AGRICULTURAL SCIENCES,2011,(01):92-93.
不同保鲜液对香石竹鲜切花保鲜效果的影响
- Title:
- Effect of Different Preservative on the Carnation Fresh Cut Flowers
- 文章编号:
- 1002-2767201101-0092-02
- Keywords:
- carnation; cut flowers; fresh; inorganic salt
- 分类号:
- S682.1+9
- 文献标志码:
- A
- 摘要:
- 对保鲜剂及其浓度进行筛选,为香石竹切花保鲜提供依据。在室内条件下,选用蔗糖、硼酸和柠檬酸、6-BA分别与氯化钴、氯化钾、硝酸银、硫酸铝等离子化合物配制成不同的保鲜液,4种含不同无机盐的保鲜剂均能不同程度地增加鲜花的鲜重,其中以处理32%蔗糖+0.02%硝酸银 +柠檬酸300 mg·L-1+6-BA 25 mg·L-1+硼酸200 mg·L-1,保鲜效果最好。
- Abstract:
- Screening of preservative and its concentration for the carnation were conducted to provide the basis for fresh cut flowers of Carnation. In indoor conditions, selecting sugar, boric acid, citric acid and 6-BA with cobalt chloride, potassium chloride, silver nitrate, aluminum sulfate ion compounds to prepare different preservation fluid. The four different salts of the preservative could increase the flowers fresh weight to some degrees, the treatment three 2% sucrose + 0.02%AgNO3 + citric acid 300 mg·L-1 +6-BA 25 mg·L-1+ boric acid 200 mg·L-1,was the best preservation.
参考文献/References:
[1] 高勇.乙烯与切花的衰老及保鲜[J].植物生理学通讯,1987(4):5 - 10. [2]余仲东,于海丽,吕全.几种保鲜药剂组合对月季切花保鲜消毒影响[J].西北林学院学报,1999,14(4):89-93. [3]周毅,尤忠胜.化学药剂对唐菖蒲切花衰老的影响[J].园艺学报,1994,21(2):189-192.
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备注/Memo
第一作者简介:张程程(1985-),男,内蒙古自治区乌兰察布市人,学士,助理园艺师,从事园林植物的种植、栽培管理以及应用和园林工程的施工管理工作。E-mail:zcc_8525@163.com。