无机盐对月季切花保鲜效应的研究

Effects of Inorganic Salts on Fresh Preservation of Cut Rose

摘要: 含不同无机盐的保鲜剂均能延长月季切花瓶插寿命,增加切花鲜重,增大花径,提高POD活性,改善切花体内水分状况,维持花瓣膜结构的相对稳定。其中以2%蔗糖+300mg/L8-HQC+200mg/LCa(NO₃)₂效果最佳。

Abstract: The preservatives of different inorganic salts all could prolong vase-life, increase fresh weight and flower diameter of cut rose, and increase peroxidiase (POD) activity, improve water balance, maintaine stability of membrane in petals of rose during vase-holding of cut roses. The best treatment was the first preservative (2% sucrose +300 mg/L 8-HQC+200 mg/L Ca(NO₃)₂