不同保鲜剂对现代月季品种卡罗拉的保鲜效果

详细信息    查看全文 | 推荐本文 |

英文篇名：Effect of Different Preservatives on Fresh Modern Chinese Rose Cut Flowers 作者：杨宇 ; 许铭峻 ; 吴姝菊 英文作者：YANG Yu;XU Ming-jun;WU Shu-ju;Life Science and Technology College,Harbin Normal University, Garden Laboratory of Life Science and Technology College; 关键词：现代月季品种卡罗拉 ; 保鲜液 ; 瓶插寿命 ; 观赏价值 ; 保鲜效果 英文关键词：modern Chinese rose variety ‘Carora';;fresh liquid;;vase life;;ornamental value;;preservation effect 中文刊名：HLJN 英文刊名：Heilongjiang Agricultural Sciences 机构：哈尔滨师范大学生命科学与技术学院/生命科学与技术学院园林实验室; 出版日期：2019-02-10 出版单位：黑龙江农业科学 年：2019 期：No.296 基金：黑龙江省大学生创新创业基金资助项目(201710231061) 语种：中文; 页：HLJN201902015 页数：5 CN：02 ISSN：23-1204/S 分类号：63-67

摘要

为延长月季鲜切花的寿命,本试验通过选用不同保鲜剂(Al_2(SO_4)_3、KH_2PO_4、CaCl_2、水杨酸、蔗糖、柠檬酸、K_2SO_4)的最佳浓度的溶液,对现代月季品种卡罗拉鲜切花进行保鲜处理对比试验。通过感官测定以及生理测定的方法多方面观察卡罗拉的保鲜效果和瓶插寿命。结果表明:在所供试的保鲜液中,3 g·L~(-1) CaCl_2+50 mg·L~(-1)水杨酸+2%蔗糖组处理可以显著延长其鲜切花的瓶插寿命,在此浓度下的切花保鲜效果最为明显,观赏价值也较高。
        In order to extend the life of fresh cut rose, in this experiment, the optimum concentration solutions of different preservatives(Al_2(SO_4)_3, KH_2PO_4, CaCl_2, salicylic acid, sucrose, citric acid, K_2SO_4) were selected to carry out a comparative experiment on the fresh-keeping treatment of fresh cut flowers of modern Chinese rose variety 'Carora'. The preservation effect and the vase life of Carola were observed by sensory assay and physiological assay. The results showed that: in the fresh-keeping solution test, 3 g·L~(-1) CaCl_2+50 mg·L~(-1) salicylic acid +2% sucrose treatment group could significantly extend the vase life of fresh cut flowers, and the fresh-keeping effect of fresh cut flowers at this concentration was the most obvious, with high ornamental value.

引文

[1]李德辉.不同浓度的Al2(SO4)3和KH2PO4对玫瑰鲜切花保鲜效果的研究[J].黑龙江农业科学,2016(2):81-83.
    [2]范美华.氯化钙处理对玫瑰切花保鲜效应的影响[J].浙江农业科学院,2018(1):43-45.
    [3]范美华,董芳琴.水杨酸对玫瑰切花保鲜的效应[J].江苏农业科学,2008(2):193-195.