不同保鲜剂对非洲菊切花保鲜效果的研究  

A Study on Effect of Different Preservatives on Post-harvest Quality of Cut Gerbera Jamesonii Bolus

作　　者：曾长立[1] 张萍[1] 黄纯[1] 万茜[1] 陈禅友[1] 

机构地区：[1]江汉大学医学与生命科学学院,湖北武汉430056

出　　处：《江汉大学学报（自然科学版）》2004年第3期66-69,共4页Journal of Jianghan University：Natural Science Edition

基　　金：武汉市科技攻关计划 (项目编号:2001014)

摘　　要：研究了几种不同浓度的保鲜试剂硝酸银、柠檬酸、青霉素和蔗糖组成的配方在非洲菊切花上的应用效果,寻找其保鲜的最佳配方,通过各种指标综合评定,结果为50mg/L硝酸银+150mg/L柠檬酸+100g/L蔗糖对切花保鲜效果最好.The effect of cut Gerbera preservatives made up of several different content such as AgNO3, citric acid, penicillin and sucrose solution was studied. The study suggested that the best treatment was 50mg AgNO3 +150mg CA +50g sucrose solution +1L water.

关 键 词：非洲菊切花 保鲜剂 保鲜效果 

分 类 号：S682.11[农业科学—观赏园艺]