Effects of several preservatives on the quality of cold stored cut lily were investigated. The results showed that continuous supply of sucrose together with 8-hydroxyquinoline sulfate to cut lily resulted in buds opening satisfactorily and increased their vase life. 50g/L was the most suitable sucrose concentration for the preservative solution of cut lily. The best flower quality were obtained when the cut lilies were pretreated with 2×10-4mol/L silver thiosulphate +100g/L sucrose +100mg/L GA3 for 10h before cold storage at (2±0.5)℃, and kept in a solution containing 150 mg/L HQS+50g/L sucrose +20mg/LGA3 after cold storage.
Song Lili,, Peng Yonghong
. Effect of Several Preservatives on the Quality of Cold Stored Cutlily[J]. Chinese Agricultural Science Bulletin, 2005
, 21(2)
: 205
-205
.
DOI: 10.11924/j.issn.1000-6850.0502205
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