含不同杀菌剂的保鲜液对月季切花的保鲜效应  

Freshness-keeping Effect of Preservative Solution with Different Fungicides on the Cut Rose

作　　者：申晓萍[1] 兰益[1] 黄虹心[1] 

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《安徽农业科学》2010年第25期13814-13815,13889,共3页Journal of Anhui Agricultural Sciences

基　　金：广西农业技术学院学术带头人;骨干教师专项

摘　　要：[目的]研究含有不同杀菌剂的保鲜液对月季切花的保鲜效应。[方法]以含3种不同的杀菌剂配制成的保鲜液处理月季鲜切花,研究不同杀菌剂对鲜切花的保鲜效果。[结果]含有不同杀菌剂的保鲜液各处理均能不同程度地延长月季切花瓶插寿命;增加花枝鲜重和花径,促进开花;维持水分平衡;维持花瓣膜结构的相对稳定性。其中以2%Suc(蔗糖)+硝酸钙100mg/L+8-羟基喹啉(8-HQ)200mg/L+苯甲酸钠1000ml/L的保鲜液处理效果最佳。[结论]该研究为月季切花的保鲜提供了科学参考。[Objective]The aim of study is to discuss the fresh keeping effect of Different Fungicides on cut rose.[Method]The cut rose is treated in the pretreatment solutions with three different fungicides so as to study the freshness-keeping effect of different fungicides on cut roses.[Result]all three pretreatment solutions can prolong the vase holding time of cut rose,increase the fresh weight and flower diameter,accelerate blooming,inhibit loss of water,reduce and maintain the stability of membrane to different degrees.The best ornamental quality is observed in the pretreatment solution：2% S （sucrose）＋100 mg/LCa（NO3）2＋200 mg/L 8-HQ＋1000 ml/L C7H5NaO2（sodium benzoate）.

关 键 词：杀菌剂 保鲜液 月季切花 保鲜效应 

分 类 号：S685.12[农业科学—观赏园艺]