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Effect of Compound Spices Leaching Solution on Fresh Keeping of Cut-flower Chrysanthemum(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年20期
Page:
137-140
Research Field:
Publishing date:

Info

Title:
Effect of Compound Spices Leaching Solution on Fresh Keeping of Cut-flower Chrysanthemum
Author(s):
ZHAO Li
Department of Pharmaceutical and Biological Engineering，Zibo Vocational College，Zibo，Shandong 255314
Keywords:
spices; cut-flower chrysanthemum; fresh keeping effect
PACS:
S 682.1+1
DOI:
-
Abstract:
Taking cut-flower chrysanthemum as material，the effects of three spices（illicium verum，clove and licorice）leaching solution on fresh keeping of cut-flower chrysanthemum were analyzed.The best proportion of illicium verum，clove and licorice were optimized by response surface methodology，then the effect of compound preservatives of illicium verum，clove and licorice on vase time，fresh weight，water balance value and POD activity were studied,to provide reference on fresh keeping of cutflower chrysanthemum.The results showed that the best proportion of illicium verum，clove and licorice was 5.69∶3.38∶3.82，compared with the control group，compound preservatives of illicium verum，clove and licorice were beneficial for extending vase time，delaying vase time of reaching the largest flower diameter，increasing fresh weight，improving water in the body，depressed POD activity of cut-flower chrysanthemum，and preservation effect was remarkable.

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Last Update: 2014-11-21