| 月季花保鲜方法的研究 |
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| 引用本文： | 刘国荣,时丽冉,冯蕾,殷玉峰.月季花保鲜方法的研究[J].河北林果研究,2006,21(4):451-453. |
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| 作者姓名： | 刘国荣 时丽冉 冯蕾 殷玉峰 |
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| 作者单位： | 衡水学院,生命科学系,河北,衡水,053000 |
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| 摘 要： | 本研究以月季花为试材,品种为“小红帽”,比较了不同保鲜方法的月季花保鲜效果。结果表明:末端击碎法、浸烫法、茶水法以及啤酒法对月季鲜花均有不同程度的保鲜效果,其中以啤酒法保鲜效果最好,开花早,花期长,而且花朵艳丽,欣赏价值高,比对照延长了3 d;浸烫法延长了2 d;以末端击碎法处理的保鲜效果最差,比对照仅延长1 d;用茶水法处理过的鲜花一直未开花。
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| 关 键 词： | “小红帽”月季 保鲜 切花 |
| 文章编号： | 1007-4961(2006)04-0451-03 |
| 修稿时间： | 2006年8月4日 |
Study on the preserving method for China rose |
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| LIU Guo-rong,SHI Li-ran,FENG Lei,YIN Yu-feng.Study on the preserving method for China rose[J].Hebei Journal of Forestry and Orchard Research,2006,21(4):451-453. |
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| Authors: | LIU Guo-rong SHI Li-ran FENG Lei YIN Yu-feng |
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| Abstract: | Cultivar "Xiaohongmao" of China rose was selected as the research matierials in this study,and the preserving effects of different preserving methods were compared.Results showed that all the tested methods of end cracking,soaking with warm water,tea soaking and beer soaking were effective to varing degrees.Of the four methods,beer soaking resulted the best with preserving effects of erly flowering,long blooming duration(three days longer than control),bright-colored flowers and high ornamental value.For the blooming duration,the method of soaking with warm water prolonged two days compared to control,and one day for the method of end craking.However,the China rose treated with tea soaking never bloomed. |
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| Keywords: | China rose "Xiaohongmao" preserving cut flower |
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