| 几种预处液对紫罗兰切花的保鲜效应 |
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| 引用本文： | 关文灵,吴红芝,李世锋.几种预处液对紫罗兰切花的保鲜效应[J].西南农业大学学报,2002,24(6):529-531. |
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| 作者姓名： | 关文灵 吴红芝 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，配成4组预处液，对紫罗兰切花进行预处理，随后在密封的鲜花专用箱中模拟空运36h，取出置于自来水的瓶插液中瓶插，观测其鲜重变化，瓶插寿命，开花品质，结果表明，处理D（10g/L蔗糖＋0．03％8－HQC处理12h）保鲜效果最好，能有效延缓切花衰老，提高其观赏品质。
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| 关 键 词： | 预处液 紫罗兰 切花 保鲜效应 |
| 文章编号： | 1000-3642(2002)06-0529-03 |
| 修稿时间： | 2002年7月26日 |
FRESHNESS- PRESERVING EFFECTS OF PRETREATMENT SOLUTIONS ON CUT VIOLET ( MATTHIOLA INCANA ) FLOWERS |
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| GUAN Wen-ling ,WU Hong-zhi ,LI Shi-feng.FRESHNESS- PRESERVING EFFECTS OF PRETREATMENT SOLUTIONS ON CUT VIOLET ( MATTHIOLA INCANA ) FLOWERS[J].Journal of Southwest Agricultural University,2002,24(6):529-531. |
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| Authors: | GUAN Wen-ling WU Hong-zhi LI Shi-feng |
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| Institution: | GUAN Wen-ling 1,WU Hong-zhi 1,LI Shi-feng 2 |
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| Abstract: | In an air freight simulating experiment, cut violet flowers pretreated with preservative solutions containing different combinations of STS, AgNO 3, 6-BA, 8-HQC and sugar were kept in a specially sealed box for 36 h and their weight, case-life and flower quality in the vase water were observed. The treatment with pulsing solution containing 10% sugar and 0.03% AgNO 3 gave the best result. It delayed senescence of the flowers and improved their quality and vase-life. |
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| Keywords: | cut violet pretreatment freshness-preserving effect |
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