Title: The Influence of Different Chemical Combinations on the Preservation Effect of Cut Chrysanthemum Flower
Abstract: The effect of different combinations of sucrose,CaCl2,salicylic acid,citric acid and alum on the fresh-keeping of cut chrysanthemum flower were studied with distilled water treatment as control.The results showed that all treatments could delay the flowering time of chrysanthemum reaching to the maximum corolla diameter,improved the water balance,kept fresh weight in different extent,and extend the vase life of cut flowers significantly.The combinations 100 mg/L alum+50 mg/L citric acid+75 mg/L salicylic acid+2 g/L CaCl2+4% sucrose and 100 mg/L alum+50 mg/L citric acid+2 g/L CaCl2+4% sucrose not only increased the cut flower fresh weight obviously,and delayed the negative value appearance of the moisture balance significantly.Meanwhile,the both treatments maintained the fresh weight better,and prolonged obviously the blooming time of chrysanthemum fresh-cut flower.But it decreased the preservation effect obviously with the treatment 100 mg/L alum+50 mg/L citric acid+75 mg/L salicylic acid+2 g/L CaCl2 which without sucrose,although it contained inorganic salt and organic acid,it lacked energy resources.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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