| 牡丹鲜切花保鲜效果比较 |
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| 引用本文： | 韩春苗,邹曾,张琴,张黔湘,李梦思,易咏梅.牡丹鲜切花保鲜效果比较[J].北方园艺,2010(23):164-167. |
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| 作者姓名： | 韩春苗 邹曾 张琴 张黔湘 李梦思 易咏梅 |
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| 作者单位： | 湖北民族学院,生物科学与技术学院,湖北,恩施445000;湖北民族学院,生物科学与技术学院,湖北,恩施445000;湖北民族学院,生物科学与技术学院,湖北,恩施445000;湖北民族学院,生物科学与技术学院,湖北,恩施445000;湖北民族学院,生物科学与技术学院,湖北,恩施445000;湖北民族学院,生物科学与技术学院,湖北,恩施445000 |
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| 基金项目： | 恩施州2009第二批社会发展科技指导性计划资助项目，湖北民族学院2010年教学研究资助项目 |
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| 摘 要： | 对2个牡丹品种"锦袍红"和"建始粉"的鲜切花进行9种保鲜剂处理,以瓶插寿命、鲜重及平衡水分为指标,比较各种保鲜剂的保鲜效果。结果表明:保鲜剂可以不同程度地延长切花的瓶插寿命。对"锦袍红"和"建始粉"保鲜寿命最长的配方分别是1 L水+10 g蔗糖+10 mL酒精和1 L水+200 mg/L 8-羟基喹啉+30 g蔗糖。不同保鲜剂处理的切花水分平衡和鲜重的变化趋势不一,与切花寿命没有明显的相关性。水分平衡值的变化趋势与鲜重的变化趋势基本一致,但后者出现变化的时间迟于前者。
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| 关 键 词： | 牡丹 鲜切花 保鲜剂 保鲜效果 |
Comparative of Different Preservatives on the Fresh-keeping Effect of Cut Peony Flowers |
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| HAN Chun-miao,ZOU Zeng,ZHANG Qin,ZHANG Qian-xiang,LI Meng-si,YI Yong-mei.Comparative of Different Preservatives on the Fresh-keeping Effect of Cut Peony Flowers[J].Northern Horticulture,2010(23):164-167. |
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| Authors: | HAN Chun-miao ZOU Zeng ZHANG Qin ZHANG Qian-xiang LI Meng-si YI Yong-mei |
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| Institution: | HAN Chun-miao,ZOU Zeng,ZHANG Qin,ZHANG Qian-xiang,LI Meng-si,YI Yong-mei (School of Biological Science and Technology,Hubei University for Nationalities,Enshi,Hubei 445000) |
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| Abstract: | The vase treatment on 'Jinpaohong' and 'Jianshifen' were conducted with 9 kinds of preservatives and CK confected to study the fresh-keeping effects of preservatives on cut peony flower by using the methods such as vase life,fresh weight and water balance.The results showed that the vase life of cut peony flowers were prolonged in varying degrees by the 9 preservatives compared with the control.The best preservatives on 'Jinpaohong' and 'Jianshifen' were water 1 L+10 g sucrose+10 mL/L ethyl alcohol and wate... |
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| Keywords: | Paeonia suffruticosa cut flower preservative fresh-keeping effect |
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