硝酸银及水杨酸对菊花切花的保鲜效应  

Effects of silver nitrate and salicylic acid on fresh-keeping of cut chrysanthemums

作　　者：于震宇[1] 徐雅玲[1] 翟惠玲 

机构地区：[1]阿克苏职业技术学院,新疆阿克苏843000

出　　处：《中国园艺文摘》2015年第2期21-22,38,共3页Chinese Horticulture Abstracts

摘　　要：以白菊切花为研究对象,瓶插在以3%蔗糖+100 mg/L 8-羟基喹啉+100 mg/L柠檬酸为保鲜底液,添加不同浓度的硝酸银及水杨酸的保鲜液中,通过对切花寿命、观赏品质、鲜重变化率的研究,研究硝酸银及水杨酸对菊花切花的保鲜效应。结果表明,硝酸银浓度为15 mg/L时保鲜效果最佳,瓶插寿命延长1.6 d,花枝鲜重下降现象推迟2.1 d出现,但对花径大小影响不明显。水杨酸浓度为75 mg/L时保鲜效果最佳,瓶插寿命延长2.6 d,花枝鲜重下降现象推迟2.2 d出现,但对花径大小影响不明显。因此,硝酸银及水杨酸均能显著提高保鲜剂的保鲜效果。The research aimed to study the effects of silver nitrate and salicylic acid on fresh keeping of cutting chrysanthemums. The white chrysanthemum cut flowers were inserted into fresh keeping agents that included a based solution containing 3% sucrose ＋100 mg/L 8-HQC ＋100 mg/L citric acid and different concentration of silver nitrate and salicylic acid. The vase life, the ornamental quality and the change of fresh weight were discussed so as to study the preservation effect. Silver nitrate with concentration of 15mg/L could extend the vase life for 1.6 days, could postpone 2.1 days of weight peak of cut flower, but couldn’t affect the flower diameter significantly. Salicylic acid with concentration of 75 mg/L could extend the vase life for 2.6 days, could postpone 2.2 days of weight peak of cut flower, but couldn’t affect the flower diameter significantly too. Silver nitrate and salicylic acid could significantly improve the preservative effect.

关 键 词：菊花切花 硝酸银 水杨酸 保鲜 

分 类 号：S682.263[农业科学—观赏园艺]