不同保鲜剂处理对"OT"百合切花质量的影响
摘要
The morphology and physiological indexes of lily cut flower such as the vase life, the fresh weight, the flower bud diameter and the permeability of plasma membrane were determined to study the effects of different preservatives containing STS or spermidine on the quality of cut-flower of lily cultivars ”OT” in this paper. The results showed that six kinds of preservatives had obvious effects on prolonging the vase life, increasing the fresh weight, inhibiting water loss and maintaining the permeability of plasma membrane. The best preservative solution was: distilled water +30 g/L Sugar +200 mg/L 8-HQ+ 100 mg/L GA3 +0.5 mmol/L STS (or 0.5 mmol/L spermidine).
引用本文（GB/T 7714）
耿兴敏, 胡凤荣, 田如男, 等. 不同保鲜剂处理对"OT"百合切花质量的影响[J]. 未知来源, 2008.
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