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Effects of Preservatives on the Quality of Ranunculus Cut Flowers
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作者 章志红 朱凤娟 +1 位作者 孙天舒 严琪 《Agricultural Science & Technology》 CAS 2014年第8期1328-1330,1363,共4页
The preservation effects of 9 kinds of preservatives were discussed in this paper. And their effects on ornamental quality of cut Ranunculus asiaticus were in-vestigated. The results showed arranging cut Ranunculus as... The preservation effects of 9 kinds of preservatives were discussed in this paper. And their effects on ornamental quality of cut Ranunculus asiaticus were in-vestigated. The results showed arranging cut Ranunculus asiaticus in a vase fil ed with 200 mg/L 8-HQC+1% sucrose+75 mg/L AgNO3 would effectively slow down the weight loss, promote the rise of flower diameter, prolong life and maintain the chlorophyl and anthocyanin content of cut flower. The preservative had a good fresh-keeping effect and was suitable for promotion in actual production. 展开更多
关键词 PRESERVATIVE Ranunculus asiaticus Cut quality
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