鲜百合的切花保鲜配方的研究  

Effects of Different Preservatives on Fresh Lilium

作　　者：李彩红[1] 尹爱国[2] 

机构地区：[1]茂名职业技术学院,广东茂名525000 [2]茂名学院环境工程系,广东茂名525000

出　　处：《茂名学院学报》2005年第4期33-37,共5页Journal of Maoming College

摘　　要：以百合切花为材料,研究几种不同化学成分配制的保鲜剂对百合切花衰老的影响。通过各指标的变化包括形态指标(花径、花长等)及生理指标(吸水量、鲜重和脯氨酸含量等),研究了各种保鲜剂对百合切花观赏品质的影响。结果表明,各种保鲜剂处理均有延长百合切花的瓶插寿命的作用,以处理Ⅱ的效果最好。The experiments were intended to find out effects of different prescriptions on senescence of Lilium cut flow- ers. Through changes of ornamental index (the length of the petal and the size of the cut flower etc.) and physiological index (water absorbing, fresh-weight and praline content) during vase days, effects of chemical preservatives on or- namental quality of Lilium cut flowers were studied. Results show that preservatives could decrease the senescence rate of Lilium cut flowers and preservativesⅡwas the best.

关 键 词：百合切花 保鲜剂 观赏品质 鲜重 脯氨酸 

分 类 号：Q949.718[生物学—植物学]