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2007•Hebei Journal of Forestry and Orchard ResearchRequires access

Effect of some freshness keepingchemicals on cut carnation

Yin Jia-feng

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Abstract

The article studied the effects of 3 preservatives on the vase life of carnation.The 3 preservatives were salicylic acid(SA) 25 mg/L,sucrose 3% + 8-HQ150 mg/L+citric acid(CA) 250 mg/L+SA 25 mg/L,and sucrose 3% + AgNO3 50 mg/L+CA 250 mg/L.The result showed that the preservative of sucrose 3% + 8-HQ150 mg/L+citric acid(CA) 250 mg/L+SA 25 mg/L was the best in all medicaments.It delayed senescence of cut carnation,extended 9 days life of cut carnation and controlled some bacteria and fungi.

About this research paper

What this paper is about

The article studied the effects of 3 preservatives on the vase life of carnation.The 3 preservatives were salicylic acid(SA) 25 mg/L,sucrose 3% + 8-HQ150 mg/L+citric acid(CA) 250 mg/L+SA 25 mg/L,and sucrose 3% + AgNO3 50 mg/L+CA 250 mg/L.The result showed that the preservative of sucrose 3% + 8-HQ150 mg/L+citric acid(CA) 250 mg/L+SA 25 mg/L was the best in all medicaments.It delayed senescence of cut carnation,extended 9 days life of cut carnation and controlled some bacteria and fungi.

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Available abstract

The article studied the effects of 3 preservatives on the vase life of carnation.The 3 preservatives were salicylic acid(SA) 25 mg/L,sucrose 3% + 8-HQ150 mg/L+citric acid(CA) 250 mg/L+SA 25 mg/L,and sucrose 3% + AgNO3 50 mg/L+CA 250 mg/L.The result showed that the preservative of sucrose 3% + 8-HQ150 mg/L+citric acid(CA) 250 mg/L+SA 25 mg/L was the best in all medicaments.It delayed senescence of cut carnation,extended 9 days life of cut carnation and controlled some bacteria and fungi.

Key concepts: Carnation, Preservative, Citric acid, Sucrose, Vase life, Salicylic acid, Chemistry, Horticulture

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