不同保鲜剂配方的石竹梅切花保鲜效果研究

Fresh-keeping Effects of Different Antistaling Agents on Cut Flowers of Dianthus latifolius

本文研究不同配方的保鲜剂对石竹梅切花外观品质和瓶插寿命的影响,筛选石竹梅切花的较佳保鲜剂配方。结果表明,2%蔗糖+100 mg/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最好,比未经处理的石竹梅鲜切花瓶插寿命延长6~8 d。

This paper studied the influence of different antistaling agent recipes on the appearance quality and vase life of cut flowers of Dianthus Latifolius,and selected the best antistaling agent recipe for cut flowers of Dianthus latifolius.The results showed that the antistaling agent recipe of 2%sucrose+100 mg/L citric acid+0.2%calcium nitrate had the best fresh-keeping effect on cut flowers of D.Latifolius,and the vase life of cut flowers of D.Latifolius was prolonged 6-8 d compared with that of untreated fresh cut flowers.