姜荷花切花保鲜技术研究  

Study on Preservation Technology of Cut Flower of Curcuma alismatifolia

作　　者：陈金河[1] 

机构地区：[1]福建省热带作物科学研究所,福建漳州363001

出　　处：《江西农业学报》2011年第11期10-13,共4页Acta Agriculturae Jiangxi

基　　金：福建省花卉种苗科技攻关项目"切花新品种姜荷花栽培及采后保鲜技术之研究与示范推广"[闽林(2004)]

摘　　要：利用正交设计法探讨了漂白粉、硫酸铝、蔗糖8、-羟基喹啉(8-HQ)、柠檬酸5种不同因素对姜荷花切花保鲜效果的影响,结果表明:蔗糖是影响姜荷花切花寿命的主要因素,其次是8-HQ、硫酸铝、漂白粉、柠檬酸,而延长姜荷花切花瓶插寿命的最优保鲜剂配方为50 mg/L漂白粉+300 mg/L硫酸铝+2%蔗糖+100 mg/L 8-HQ。Through the orthogonal test design,the effects of 5 antistaling agents [bleaching powder,aluminum sulfate,sucrose,8-hydroxyquinoline（8-HQ） and citric acid] on the preservation of the cut flower of Curcuma alismatifolia were explored.The results showed that sucrose was the major factor which affected the lifetime of the cut flower of Curcuma alismatifolia,followed by 8-HQ,aluminum sulfate,bleaching powder and citric acid.The optimum formula for prolonging the lifetime of Curcuma alismatifolia cut flower in the vase was 50 mg/L bleaching powder＋ 300 mg/L aluminum sulfate＋ 2% sucrose＋ 100 mg/L 8-HQ.

关 键 词：姜荷花 正交设计 切花 保鲜 

分 类 号：S682.2[农业科学—观赏园艺]