不同保鲜剂对月季切花保鲜效果的研究  

Study on the Effects of Different Preservatives on Cutting Rose

作　　者：韩亚超[1] 尹恩[1] 

机构地区：[1]阜阳职业技术学院,安徽阜阳236031

出　　处：《安徽农业科学》2011年第17期10709-10711,共3页Journal of Anhui Agricultural Sciences

基　　金：阜阳职业技术学院教科研项目(2008jky05);2009年度安徽省高校省级教学质量与教学改革工程项目<园艺实训中心>(教高[2009]9)资助项目

摘　　要：[目的]筛选适宜月季切花的保鲜剂。[方法]以月季切花为试验材料,研究了4种不同配方的保鲜剂对其保鲜效果及生理效应的影响。[结果]4种保鲜剂均能不同程度地延长月季切花的瓶插寿命,有效增加花枝鲜重和花茎的数量,改善体内水分状况,提高观赏品质。[结论]2%蔗糖+200mg/L8-HQ+100mg/L柠檬酸+40mg/L6-BA+0.8g/LVc效果最佳。[ Objective] The study aimed to screen the preservatives on cutting rose. [ MethodJ Using cutting rose as the experimental materi- al, studied on the preservation effect and the phsical effect of 4 kinds of preservatives on cutting rose. [ Result] The result showed that the 4 kinds of preservatives could prolong its vase-life, increase its fresh weight and flower diameter, promote its water absorbing capacity and im- prove its ornamental quality effectively. [ Conclusion ] The best treatment was 2% sugar, 200 mg/L 8-HQ, 100 mg/L citric acid, 40 mg/L 6-BA and 0.8 z/L Vc.

关 键 词：月季切花 6-BA VC 保鲜效果 

分 类 号：S685.12[农业科学—观赏园艺]