摘要
对鸢尾切花用 4种保鲜剂进行保鲜研究 ,测其衰老过程中含水量、可溶性蛋白含量的变化 ,结果显示 :保鲜剂的处理明显地延缓了鸢尾切花的衰老 ,尤以 4号配方 ( 3 0mg/LS +2 0 0mg/L 8-HQ +1 0 0mg/LCA +5 0mg/LBA)
The changes of water and soluble protein content in cut iris flower in vase were investigated. The results indicated that the fresh-keeper solution could obviously prolong the time of the wither of the cut iris flower, while one of the fresh-keepers (30mg/L S+200mg/L 8-HQ+100mg/L CA+50mg/L BA) was the most effective.
出处
《湖北师范学院学报(自然科学版)》
2003年第3期59-61,71,共4页
Journal of Hubei Normal University(Natural Science)