不同保鲜剂对石竹梅切花保鲜效果的研究

本文主要用蔗糖、柠檬酸、硝酸钙配制的不同配方的保鲜剂对石竹梅鲜切花进行瓶插试验,观察了不同配方的保鲜剂在当地自然条件下对切花外观品质和瓶插寿命的影响,从中筛选出石竹梅切花的较佳保鲜配方。试验研究表明,2%的蔗糖+100mg/L柠檬酸+0.2%硝酸钙的保鲜剂配方对石竹梅切花保鲜效果是最好的,比未经处理的石竹梅鲜切花瓶插寿命延长6-8天。

Study on the Fresh-keeping Effect of Different Preservatives on the Cut Flowers of Dianthus Latifolius

The article mainly used different formulations of fresh-keeping agent on preparation of sucrose, citric acid and calcium nitrate on Dianthus latifolius cut flower to conduct the experiment of vase.And it observed the different formulations of antistaling agent how to influence the appearance quality and vase life of cut flower under the local natural conditions and sifted the better preservation formulation of Dianthus latifolius cut flower. Experimental research shows that the preservative formula (2% sucrose+ 100 mg/LCitric acid +0.2% calcium nitrate )has the best effect on Dianthus latifolius cut flower, It extension 6-10 days than untreated dianthus fresh cut flower vase life.