月季的切花保鲜配方的研究  

Effects of Different Chemical Preservatives on Cut Roses

作　　者：李彩红[1] 余辉贤[2] 

机构地区：[1]茂名职业技术学院,广东茂名525000 [2]华南农业大学,广东广州510642

出　　处：《茂名学院学报》2005年第6期16-19,23,共5页Journal of Maoming College

摘　　要：以“深圳红”月季切花为实验材料,研究不同保鲜处理在常温瓶插期间对月季切花观赏品质以及瓶插寿命的影响,月季切花采后常温瓶插期间脯氨酸含量的变化。结果表明,不同保鲜处理对月季的保鲜作用存在较明显差异,自来水瓶插的效果最差,瓶插平均观赏寿命只有5天,可利鲜对月季切花的保鲜效果最好,瓶插平均观赏寿命为10天,能有效提高月季切花的吸水能力,且能明显提高月季切花的观赏价值。The experiment is used to find out effects of different treatments on ornamental quality and senescence of cut roses, and the changes of praline content on cut Rose are examined. The result shows that different preservatives have remarkably different effect. The effect of tap water is the worst, which vase life is only 5 days, the effect of distilled water vasing is the best, Ke Li Xian vasing is the best, which vase life is 10 days, and it significantly alleviates the moisture stress, improves decorative quality of cut flower.

关 键 词：月季切花 保鲜剂 观赏品质 吸水量 脯氨酸 

分 类 号：Q949.718.23[生物学—植物学]