不同有机酸对香石竹切花保鲜效果的影响试验  

Influence of different organic acids on the preservation effect of carnation cut flowers

作　　者：刘柳姣[1] 吴玉华[1] 黄虹心[1] 王彤[1] 

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《中国园艺文摘》2013年第12期20-21,74,共3页Chinese Horticulture Abstracts

摘　　要：以2%蔗糖溶液为对照,在对照中分别加入50 mg/L水杨酸、50 mg/L苯甲酸+50 mg/L山梨酸和100 mg/L山梨酸的保鲜液保鲜香石竹鲜切花。结果表明,这3个处理都能增加花朵鲜重,促进花朵开放,增加叶片叶绿素和花瓣蛋白质含量,延长花朵寿命,提高观赏价值。含有50 mg/L苯甲酸+50 mg/L山梨酸保鲜液比单独使用水杨酸和山梨酸效果好。Three preservative solutions of 2% sucrose ＋ 50 mg/L salicylic acid, 2% sucrose ＋ 50 mg/L sorbic acid ＋ 50 mg/L benzoic acid, 2% sucrose ＋ 100 mg/L sorbic acid were used for the fresh-keeping of fresh carnation cut flowers. The results showed that the three treatments can increase the flower fresh weight, promote the blossom, increase the leaf chlorophyll content and protein content of petals, prolong the life of the flowers, and enhance the ornamental value. The preservative solution containing 50 mg/L benzoic acid and 50 mg/L sorbic acid is better than that only containing salicylic acid or sorbic acid.

关 键 词：有机酸 香石竹切花 保鲜效果 

分 类 号：S681.5[农业科学—观赏园艺]