摘要
以玫瑰(Rugosarose)鲜花为试材,研究3种不同配方的切花保鲜剂对其保鲜效果及生理效应的影响。结果表明,3%蔗糖+2.5%山梨醇+0.02%CaCl2+杰可沙(喷施)处理的玫瑰切花的瓶插寿命、水分平衡、以及生理生化指标均达到最好状态,在20～25℃条件下处理7天,玫瑰花仍鲜艳可观,显著优于对照。
The physiological effects of three preservatives （D0erythorbate, sorbitol and zacasa） on cutting flower of rugosa rose were studied. The result indicated that 3% sugar＋2.5% sorbitol 0.02%CaCl2＋ZACASA（sparying） can prolong vase-life, reduce lose of water and keep best of physiological and biochemical indexes of cutting rugosa rose. Compared with ck, it can obviously keep rugosa rose fresh in 20-25℃ after 7 days.
出处
《保鲜与加工》
CAS
2006年第1期23-24,共2页
Storage and Process
关键词
玫瑰切花
保鲜剂
生理效应
cutting flower
preservative
physiological effects
作者简介
孙海燕（1979-）女．汉族．河北人．在读硕士主要从事果蔬采后生理及果蔬贮运保鲜研究工作。
