不同保鲜剂配方的石竹梅切花保鲜效果研究  

Fresh-keeping Effects of Different Antistaling Agents on Cut Flowers of Dianthus latifolius

作　　者：贺芬芬 HE Fenfen(Yan′an Meteorological Disaster Emergency Command Office,Yan′an Shaanxi 716000)

机构地区：[1]延安市气象灾害应急指挥部办公室,陕西延安716000

出　　处：《现代农业科技》2021年第9期122-124,共3页Modern Agricultural Science and Technology

摘　　要：本文研究不同配方的保鲜剂对石竹梅切花外观品质和瓶插寿命的影响,筛选石竹梅切花的较佳保鲜剂配方。结果表明,2%蔗糖+100 mg/L柠檬酸+0.2%硝酸钙的保鲜剂配方对石竹梅切花保鲜效果最好,比未经处理的石竹梅鲜切花瓶插寿命延长6~8 d。This paper studied the influence of different antistaling agent recipes on the appearance quality and vase life of cut flowers of Dianthus Latifolius,and selected the best antistaling agent recipe for cut flowers of Dianthus latifolius.The results showed that the antistaling agent recipe of 2%sucrose+100 mg/L citric acid+0.2%calcium nitrate had the best fresh-keeping effect on cut flowers of D.Latifolius,and the vase life of cut flowers of D.Latifolius was prolonged 6-8 d compared with that of untreated fresh cut flowers.

关 键 词：石竹梅 瓶插寿命 保鲜剂 保鲜效果 

分 类 号：S682.19[农业科学—观赏园艺]