| 预措对香豌豆切花的保鲜效应 |
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| 引用本文： | 关文灵,李世锋.预措对香豌豆切花的保鲜效应[J].西部林业科学,2003(2):50-52. |
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| 作者姓名： | 关文灵 李世锋 |
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| 作者单位： | 1. 云南农业大学园林园艺学院,云南,昆明,650201
2. 昆明锦苑天然花卉中心,云南,昆明,650205 |
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| 摘 要： | 采用STS、AgNO3 、 6 -BA、 8-HQC和蔗糖、蒸馏水 (对照 )配成 5组预处理液 ,对香豌豆切花进行预处理 ,随后在密封的鲜花专用箱中模拟贮运 2 4h ,取出置于自来水中瓶插 ,观测花枝鲜重、花朵直径的变化和花朵及花枝的瓶插寿命。结果表明 ,处理C (4mMSTS处理 8min)能明显提高切花瓶插品质 ,延长切花寿命 ,对香豌豆切花的保鲜效果较为理想。
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| 关 键 词： | 香豌豆 切花 预措 保鲜效应 |
| 文章编号： | 1007-3353(2003)02-0050-03 |
| 修稿时间： | 2003年1月28日 |
A Study of Fresh-keeping Effect of Pretreating for Cut Sweet Pea |
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| GUAN Wen ling ,LI Shi feng.A Study of Fresh-keeping Effect of Pretreating for Cut Sweet Pea[J].Journal of West China Forestry Science,2003(2):50-52. |
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| Authors: | GUAN Wen ling LI Shi feng |
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| Institution: | GUAN Wen ling 1,LI Shi feng 2 |
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| Abstract: | Cut sweet pea are respectively pretreated with STS, AgNO 3 , 6-BA, 8-HQC and sugar, then put into a special sealed box in order to imitate air transport for 24 h. The weight, vase life, flower diameter and ornamental quality in vase water are determined. The results showed that STS solution of 4 mM was the best treatment for cut sweet pea, which could delay senescence and gain the best quality and longest vase life. |
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| Keywords: | cut sweet pea pretreat fresh keeping effect |
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