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Position: Home > Articles > Effects of different preservatives on cut lily flowers Hubei Agricultural Sciences 2004 (2) 74-76

不同保鲜剂对百合切花的保鲜效应

作  者:
李金枝;罗红艺;景红娟
单  位:
华中师范大学生命科学学院
关键词:
百合切花;保鲜剂;MDA
摘  要:
试验研究了不同保鲜剂对百合(Lilium spp.)切花的保鲜效应,结果表明:各保鲜剂均能延长百合切花的瓶插寿命,增加花枝鲜重,增大花径、花长;改善切花的水分状况;延迟丙二醛(MDA)含量的增加,维持花瓣膜结构的相对稳定性。其中2%蔗糖+200mg·L-1 8-HQC+0.2mmol·L-1 STS+50 mg·L-1Al2(SO4)3+90mg·L-1 6-BA配方处理效果最佳。
译  名:
Effects of different preservatives on cut lily flowers
作  者:
LI Jing-zhi, LUO Hong-yi, JING Hong-juan (College of Life Science, Center China Normal University, Wuhan 430079, China)
关键词:
lily cut flowers; preservative; MDA
摘  要:
Effects of different preservatives on cut lily flower were studied. Results of the experiment showed that these different preservatives can prolonged vase life of cut lily flowers; increase the fresh weight, petal length, the diameter of flowers; inhibit a marked increase in malondialdehyde (MDA), keep the stability of plasma membrane permeability of cut lily flowers. The best ornamental quality of cut lily was observed in the preservative: 2%sucrose +200mg/L 8-HQC+0.2mmol/L STS+50mg/L Al2(SO4)3+90mg/L 6-benzyladenine.

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