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为了对切花的物理保鲜技术进行探索,该文在南京农业大学花卉生理实验室前期研究的基础上进一步就超声波(UW)及超声波复合保鲜剂(UW+PS)2种预处理方法对菊花‘绿皇后’(Dendranthema morifolium‘Lvhuang-hou’)切花干、湿藏过程中花枝鲜重、最大花径以及贮藏后观赏品质及瓶插寿命的影响进行了试验。结果表明:与对照相比,2组预处理均不同程度地促进了切花的鲜重增加,促进了花径的增加,维持了良好的观赏品质,延长了瓶插寿命,且UW+PS的处理效果优于UW,表现了UW和PS的加合效应。
In order to explore the physical preservation technology of cut flowers, two pretreatment methods of ultrasonic (UW) and ultrasonic composite preservative (UW + PS) were further studied on the basis of previous research of flower physiology laboratory of Nanjing Agricultural University. Queen ’(Dendranthema morifolium’Lvhuang-hou’) cut flowers dry and wet during the fresh weight, the maximum flower diameter and the quality of the ornamental post-storage bottle vase life effects were tested. The results showed that compared with the control, the two pretreatments promoted the fresh weight increase of cut flowers to different extent, promoted the increase of flower diameter, maintained good ornamental quality, prolonged vase life, and the treatment of UW + PS The result is better than UW, which shows the additive effect of UW and PS.