Effects of Preservatives on the Quality of Ranunculus Cut Flowers  

保鲜剂对花毛茛切花品质的研究（英文）

作　　者：章志红[1] 朱凤娟[1] 孙天舒[1] 严琪[1] 

机构地区：[1]江苏省常州建设高等职业技术学校,江苏常州213016

出　　处：《Agricultural Science & Technology》2014年第8期1328-1330,1363,共4页农业科学与技术（英文版）

基　　金：Supported by Jiangsu Province 333 High-level Personnel Training Project~~

摘　　要：The preservation effects of 9 kinds of preservatives were discussed in this paper. And their effects on ornamental quality of cut Ranunculus asiaticus were in-vestigated. The results showed arranging cut Ranunculus asiaticus in a vase fil ed with 200 mg/L 8-HQC＋1% sucrose＋75 mg/L AgNO3 would effectively slow down the weight loss, promote the rise of flower diameter, prolong life and maintain the chlorophyl and anthocyanin content of cut flower. The preservative had a good fresh-keeping effect and was suitable for promotion in actual production.探讨了9种不同保鲜剂对花毛茛(Ranunculus asiaticus)切花保鲜效果和观赏品质的影响。结果表明,切花花毛茛采用保鲜剂200 mg/L 8-HQC+1%蔗糖+75 mg/L AgNO3进行瓶插处理,对延缓切花失重率上升、促进花径增大、延长寿命、维持叶绿素和花青素水平等方面有显著的作用,保鲜效果好,建议生产上使用。

关 键 词：PRESERVATIVE Ranunculus asiaticus Cut quality 

分 类 号：S682.19[农业科学—观赏园艺]