摘要
用蔗糖,8-羟基喹啉、无机盐和有机酸配成的五种不同保鲜剂与对照相比,可使石竹、玫瑰切花瓶插保鲜时间延长,花茎和吸水量增大,延缓切花花瓣中过氧化氢酶和过氧化物酶活性的下降时间.
Five kinds of fresh-keeping reagents made up of sucrose, 8-hydro xychinolin, inorganic salt and organic acid are able to prolong the life of pink-rose cutting flowers, enlarge the capacity of stem absorbing water, and delay the dropping of activity of SOD in the cutting buds, comparing with the control.
出处
《哈尔滨师范大学自然科学学报》
CAS
2002年第6期93-98,共6页
Natural Science Journal of Harbin Normal University
基金
蔡火石生命科学基金资助项目
