| 青霉素对月季切花保鲜的效应 |
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| 引用本文： | 琚淑明.青霉素对月季切花保鲜的效应[J].徐州工程学院学报,2005,20(5):28-30. |
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| 作者姓名： | 琚淑明 |
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| 作者单位： | 徐州工程学院,江苏,徐州,221008 |
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| 摘 要： | 该试验共试材料为“沙萨90”．用不同浓度的青霉素溶液进行保鲜处理,结果表明：青霉素对月季切花保鲜有明显的影响,即青霉素浓度30mg／L的溶液和50mg／L的溶液的瓶插寿命最长为12天,且50mg／L的青霉素溶液处理的月季切花叶片叶绿素含量最高．
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| 关 键 词： | 切花月季 青霉素 保鲜 |
| 文章编号： | 1673-0704（2005）05-0028-03 |
| 收稿时间： | 2005-06-20 |
| 修稿时间： | 2005年6月20日 |
On Penicillin's Effects on the Fresh-keeping of Cut Rose |
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| Ju Shu-ming.On Penicillin's Effects on the Fresh-keeping of Cut Rose[J].Journal of Xuzhou Istitute of Technology,2005,20(5):28-30. |
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| Authors: | Ju Shu-ming |
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| Abstract: | Experiment has been carried out to fresh-keep "sand 90 Sa" with penicillin solutions of different concentration.The results show that penicillin has a positive effect on the fresh-keeping of cut roses: solutions of 30mg/L and 50mg/L can fresh-keep cut roses for as long as 12 days,and cut roses fresh-kept with solution of 50mg/L have the highest content of chlorophyll. |
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| Keywords: | cut rose i penicillin I fresh- keeping |
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