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以晚香玉切花为材料,用蔗糖、6-BA、8-HQC和酒石酸按四因素三水平的正交设计配制保鲜液,通过测定瓶插寿命、小花开放率、鲜重、可溶性糖和电导率,研究不同保鲜剂的保鲜效果。结果表明:与对照相比,各处理均能不同程度地延缓切花衰老,其中处理9即12g.L-1蔗糖+60mg.L-16-BA+400mg.L-18-HQC+100mg.L-1酒石酸效果最好,花枝瓶插寿命比对照长6d,70%的小花开放,其他指标均明显优于对照,是晚香玉切花较好的保鲜配方。
In order to cut the flower of tuberose, the fresh-keeping liquid was prepared by the orthogonal design of sucrose, 6-BA, 8-HQC and tartaric acid by four factors and three levels. The bottle life, the opening rate of floret, fresh weight, soluble sugar and conductivity Rate, study the preservation effect of different preservatives. The results showed that compared with the control, all the treatments could delay the senescence of cut flowers in different degrees, including 9g 12g.L-1 sucrose + 60mg.L-16-BA + 400mg.L-18-HQC + 100mg.L- 1 tartaric acid best, vase vase life longer than the control 6d, 70% of the flowers open, the other indicators were significantly better than the control, tuberose cut flowers better preservation formula.