四种简易切花保鲜剂比较试验  

Comparative Experiment of Four Preservatives

作　　者：黄小均[1] 潘婷婷[1] 罗国容[1] 陈娟[1] 

机构地区：[1]绵阳师范学院,四川绵阳621000

出　　处：《亚热带植物科学》2007年第3期46-48,55,共4页Subtropical Plant Science

摘　　要：以瓶插寿命、鲜重及水分平衡值变化为指标,探讨由蔗糖、食盐、酒精、阿司匹林、食醋、青霉素等日常用品组成的四种配方的简易保鲜剂,对香石竹、非洲菊和玫瑰鲜切花的保鲜效果。结果表明,四种保鲜剂中,以配方B(1L水+10g蔗糖+10g食盐+10ml酒精)保鲜效果较为理想,能改善花枝的吸水状况,延长鲜切花水分平衡时间,从而延长鲜切花瓶插寿命。The effects of simple preservatives containing sucrose, salt, alcohol, aspirin, vinegara and penicillin with different concentrations and various combination on three cut flowers Dianthus carryophylllus, Gerbera jamesonii, Rosa hybrida were studied by defermining the vase life, fresh weight and water balance of those cut flowers. It showed that preservative agent B（water 1 L ＋ sucrose 10g ＋ salt 10g ＋ alcohol 10ml） gave best result for preservation of cut flowers.

关 键 词：简易保鲜剂 鲜切花 

分 类 号：Q945.4[生物学—植物学]