XU Ling-li,ZHANG Hong-ling,HAN Ling-ling,et al.Study on the Formula of the Preservation of Cut Flower Freshness[J].Northern Horticulture,2012,36(19):165-168.
鲜切花家用保鲜剂的配方研究
- Title:
- Study on the Formula of the Preservation of Cut Flower Freshness
- 文章编号:
- 1001-0009(2012)19-0165-04
- Keywords:
- Chinese rose; Africa chrysanthemum; carnation; daily life preservative; cut flower; freshness
- 分类号:
- S 681.609+.3
- 文献标志码:
- A
- 摘要:
- 以月季、非洲菊和香石竹的瓶插寿命、水分平衡值、鲜重变化以及花径变化值为指标，研究了蔗糖、食盐、酒精、维生素C、阿司匹林、白醋等日常生活用品按不同比例配制的保鲜剂对鲜切花保鲜效果的影响。结果表明：配方为1 L水+25 g蔗糖+10 mL酒精+10 g食盐的保鲜剂能够较明显的延长3种鲜切花的寿命，保鲜效果较好。
- Abstract:
- Based on the vase life，water balance value，fresh weight changes，and diameter changes of fresh cut Chinese rose，Africa chrysanthemum and carnation，four preservative formulas with daily supplies like sugar，salt，alcohol，vitamin C，aspirin and vinegar were explored.The results showed that the second preservative (1 L water +25 g sugar + 10 mL alcohol +10 g salt) could prolong the life of above three kinds of cut flowers，which complied the intended effects.
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备注/Memo
第一作者简介：徐玲丽（1988-），女，在读硕士，研究方向为园林植物与应用。E-mail：marry4610@126.com.