现代农业科技Issue(9)：174-175,178,3.
水杨酸和山梨酸对百合切花的保鲜效果研究
Refreshing Effect of Salicylic Acid and Sorbic Acid on Lily Cut Flowers
刘柳姣1
作者信息
- 1. 广西农业职业技术学院，广西南宁 530007
- 折叠
摘要
Abstract
Using fresh liquid containing of the salicylic acid and sorbic acid to refreshing lily cut flowers ,the results showed that the fresh liquid of salicylic acid and sorbic acid could increase the fresh weight of the lily cut flower ,maintain a quite long period of water balance ,promote the bloom , increase the average daily ornamental value and prolong the flower life. The refreshing effect of sorbic acid was better than that of salicylic acid.关键词
百合切花/水杨酸/山梨酸/保鲜Key words
the lily cut flower/salicylic acid/sorbic acid/refreshing分类
农业科技引用本文复制引用
刘柳姣..水杨酸和山梨酸对百合切花的保鲜效果研究[J].现代农业科技,2014,(9):174-175,178,3.
