不同处理对唐菖蒲切花保鲜的影响  

INFLUENCES ON KEEPING CUT FLOWERS FRESH OF DIFFERENT TREATMENT

作　　者：李巧玲[1] 贺学勤[1] 孙伯钧[1] 郭金丽[1] 

机构地区：[1]内蒙古农业大学农学院,呼和浩特010019

出　　处：《内蒙古农业大学学报（自然科学版）》2012年第1期251-253,共3页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：内蒙古自治区自然基金(2010MS0315;2009B30302)

摘　　要：为解决唐菖蒲切花插瓶过程中品质下降问题,研究不同配方保鲜剂处理对唐菖蒲切花的瓶插寿命、总开花率、花冠直径以及鲜重变化的影响,以期为唐菖蒲切花的保鲜提供依据,结果表明,柠檬酸延缓唐菖蒲切花衰老效果明显,硝酸银处理切花后基部褐化,不易作唐菖蒲切花的保鲜剂,不同处理中3%蔗糖+250mg/L 8-HQ+400mg/L柠檬酸的处理保鲜效果最佳,瓶插寿命可达9d。In order to solve decline in quality of Gladiolus cut flowers, experiment had been studied the effect of different formulations fresh preservation agents on the vase life, total flowering rate, variation of corolla diameter and fresh weight of fresh cut flowers. Effect of citric acid anti - aging on Gladiolus cut flowers is significant, and Silver nitrate is not good preservative for Gladiolus cut flowers be- cause the base of cut flowers turn brown after treatment. The results indicated that the treatment of 3% sucrose ＋ 250 mg/ L 8 - HQ ＋ 400 mg / L citric acid was the best. The vase life achieves 9d.

关 键 词：保鲜 唐菖蒲切花 保鲜剂 

分 类 号：S682.24[农业科学—观赏园艺]