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Fresh Keeping Effect of Sucrose on Cut Rose(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年14期
Page:
146-148
Research Field:
Publishing date:

Info

Title:
Fresh Keeping Effect of Sucrose on Cut Rose
Author(s):
ZHANG Lin-qing
Huaiyin Institute of Technology,Huai’an,Jiangsu 223003
Keywords:
cut rose; fresh keeping effect; sucrose
PACS:
S 685.12
DOI:
-
Abstract:
Taking cut rose as material,using 5,15,30,45 g/L sucrose as preservative,the fresh keeping effect of sucrose on cut rose was studied.The results showed that the vase life of cut rose treated with 15 g/L sucrose was extended for 3 days than control.The sucrose could effectively enhance the water absorption capacity of cut rose flowers,increase the squid fresh weight,alleviate cut water stress,delay water content and transpiration,maintain moisture balance.Effectively increased the activity of POD and delayed degradation of protein and sugar,in addition,improved the ornamental quality of cut rose.

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Last Update: 2014-08-11