LUO Hong-Yi, SONG Yu-Ping, GAO Chao, WU Li-Juan, LI Jin-Zhi. Effects of Inorganic Salts on Fresh Preservation of Cut Rose[J]. Plant Science Journal, 2003, 21(4): 371-373.
Citation:
LUO Hong-Yi, SONG Yu-Ping, GAO Chao, WU Li-Juan, LI Jin-Zhi. Effects of Inorganic Salts on Fresh Preservation of Cut Rose[J]. Plant Science Journal, 2003, 21(4): 371-373.
LUO Hong-Yi, SONG Yu-Ping, GAO Chao, WU Li-Juan, LI Jin-Zhi. Effects of Inorganic Salts on Fresh Preservation of Cut Rose[J]. Plant Science Journal, 2003, 21(4): 371-373.
Citation:
LUO Hong-Yi, SONG Yu-Ping, GAO Chao, WU Li-Juan, LI Jin-Zhi. Effects of Inorganic Salts on Fresh Preservation of Cut Rose[J]. Plant Science Journal, 2003, 21(4): 371-373.
Effects of Inorganic Salts on Fresh Preservation of Cut Rose
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
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