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研究了由蔗糖、8 HQ、柠檬酸、NaCl、KMnO4等物质组成的不同保鲜剂对一枝黄切花的保鲜效果及瓶插寿命的影响。通过对一枝黄切花在瓶插期间的水分状况和生理代谢及保鲜液变化的研究 ,结果表明 :切花瓶插寿命的长短同切花鲜重的增加程度和水分平衡的时间长短有显著相关性 ,切花在瓶插期间蛋白质分解过快或体内糖分大量积累都不利于切花的长期保鲜 ;2 %蔗糖 +50 0mg/L柠檬酸 +50mg/LAgNO3+50mg/LAl2 O3的配方能改善花枝的吸水状况 ,延长切花水分平衡的时间 ,切花的瓶插寿命可延长至 2 8天。
The effects of different preservatives composed of sucrose, 8 HQ, citric acid, NaCl and KMnO4 on the preservation and the vase life of cut rose were studied. The results showed that the life span of cut vase had a significant correlation with the increasing degree of fresh weight of cut flowers and the time of water balance. During the vase during the protein decomposition or excessive accumulation of sugar is not conducive to the long-term preservation of cut flowers; 2% sucrose +50 0mg / L citric acid +50 mg / LAgNO3 +50 mg / LAl2 O3 formula can improve the squid water absorption, prolongation Cut the water balance of time, cut the vase bottle life can be extended to 28 days.