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2004•Journal of Jianghan UniversityRequires access

A Study on Effect of Different Preservatives on Post-harvest Quality of Cut Gerbera Jamesonii Bolus

Huang Chun

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Abstract

The effect of cut Gerbera preservatives made up of several different content such as AgNO3, citric acid, penicillin and sucrose solution was studied. The study suggested that the best treatment was 50mg AgNO3 +150mg CA +50g sucrose solution +1L water.

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What this paper is about

The effect of cut Gerbera preservatives made up of several different content such as AgNO3, citric acid, penicillin and sucrose solution was studied. The study suggested that the best treatment was 50mg AgNO3 +150mg CA +50g sucrose solution +1L water.

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Available abstract

The effect of cut Gerbera preservatives made up of several different content such as AgNO3, citric acid, penicillin and sucrose solution was studied. The study suggested that the best treatment was 50mg AgNO3 +150mg CA +50g sucrose solution +1L water.

Key concepts: Gerbera jamesonii, Preservative, Sucrose, Gerbera, Citric acid, Cut flowers, Chemistry, Horticulture

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