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LUO Hong-Yi, SONG Yu-Ping, GAO Chao, WU Li-Juan, LI Jin-Zhi. Effects of Inorganic Salts on Fresh Preservation of Cut Rose[J]. Plant Science Journal, 2003, 21(4): 371-373.
Citation: LUO Hong-Yi, SONG Yu-Ping, GAO Chao, WU Li-Juan, LI Jin-Zhi. Effects of Inorganic Salts on Fresh Preservation of Cut Rose[J]. Plant Science Journal, 2003, 21(4): 371-373.
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Effects of Inorganic Salts on Fresh Preservation of Cut Rose

  • College of Life Sciences, Central China Normal University, Wuhan 430079, China

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  • Received Date: December 22, 2002
  • Revised Date: May 19, 2003
  • Published Date: August 23, 2003
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  • The preservatives of different inorganic salts all could prolong vase-life, increase fresh weight and flower diameter of cut rose, and increase peroxidiase (POD) activity, improve water balance, maintaine stability of membrane in petals of rose during vase-holding of cut roses. The best treatment was the first preservative (2% sucrose +300 mg/L 8-HQC+200 mg/L Ca(NO3)2
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