摘要
采用羧甲基壳聚糖溶液和蔗糖溶液配制成保鲜液保鲜非洲菊切花,通过对花瓣组织含水率、pH值和膜相对透性的测定,研究保鲜液对对非洲菊鲜切花瓶插寿命的影响。实验验结果表明:1.0‰羧甲基壳聚糖溶液与2.0%蔗糖溶液复配的保鲜液处理后的鲜切花平均瓶插寿命比对照延长3d。
Based on one new preservation solution which is made from carboxymethyl chitosan and sucrose for cut Gerbera flower, an effective research of preservative effect for extending vase life of cut gerbera flower is proposed in this paper, which is by exploring the percentage of moisture, pH and relative permeability of velamen to the petal organizations. Experimental results show that, the vase life of cut Gerbera flower treating with 1.0% carboxymethyl chitosan and 2.0% sucrose is 3d longer than the objecto f reference.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期545-548,共4页
Food Science
关键词
羧甲基壳聚糖
蔗糖
保鲜液
非洲菊切花
carboxymethyl chitosan
sucrose
preservation solution
cut Gerbera flower
