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本文通过对影响切花保鲜的pH值、切口处理、糖分、细菌数等的实验研究，初步探讨了不同配方保鲜剂对鸢尾切花保鲜的影响。
In this paper, we studied the effects of different preservatives on the preservation of cut iris flowers by experiment on pH value, incision treatment, sugar content, bacteria number and so on.