柠檬酸对切花菊瓶插品质和生理特性的影响  

Effects of CA Treatment on Vase Quality and Physiological Characteristic of Cut Chrysanthemum

作　　者：王茹华[1] 秦振华[1] 张启发[1] 

机构地区：[1]黑龙江八一农垦大学农学院,黑龙江大庆163319

出　　处：《北方园艺》2013年第17期132-134,共3页Northern Horticulture

摘　　要：以"黄中黄"切花菊为试材,以柠檬酸(CA)为保鲜液,对切花菊进行瓶插保鲜试验,研究了不同浓度CA处理对切花菊瓶插品质和生理特性的影响。结果表明:50、100mg/L CA处理对切花菊的寿命具有延长作用,尤其是50mg/L CA处理,能增大切花菊花径,促进花枝吸水,增加切花菊花瓣中花青素和叶片中叶绿素的含量,维持细胞膜的稳定性。Taking ＇Huangzhonghuang＇ cut chrysanthemum as material, and citric acid as preservative solution, the preservation experiment of cut chrysanthemum on vase was studied, and the effect of different concentrations of CA treatment on vase quality and physiological characteristic were studied. The results showed that 50 and 100 mg/L CA treatment prolonged vase life of cut chrysanthemum. Especially, 50 mg/L CA treatment increased flower diameter and fresh weight, enhanced contents of anthocyanin and chlorophyll,maintained the stability of the cell membrane.

关 键 词：柠檬酸 切花菊 保鲜 

分 类 号：S682.11[农业科学—观赏园艺]