2004•Journal of Central China Normal UniversityRequires access

Physiological actions of preservatives containing salicylic acid and benziond acid on cut Gerbera flower

Hongyi Luo

Abstract

Effects of preservatives containing salicylic acid and benziod acid on physiological actions of cut Gerbera were studied. The result indicated: All preservatives could increase peroxidase activity and delay the decreasing of peroxidase activity, raise fresh weight, enlarge flower diameter and improve water balance. But, the effect of preservatives containing salicylic acid was better than that of one containing benziod acid.

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Key concepts: Salicylic acid, Preservative, Gerbera, Gerbera jamesonii, Chemistry, Peroxidase, Food science, Cut flowers