Abstract: The effects of simple preservatives containing sucrose, salt, alcohol, aspirin, vinegara and penicillin with different concentrations and various combination on three cut flowers Dianthus carryophylllus, Gerbera jamesonii, Rosa hybrida were studied by defermining the vase life, fresh weight and water balance of those cut flowers.It showed that preservative agent B (water 1 L+sucrose 10 g+salt 10 g+alcohol 10 ml) gave best result for preservation of cut flowers.

Key words: simple preservative, cut flower

摘要： 以瓶插寿命、鲜重及水分平衡值变化为指标,探讨由蔗糖、食盐、酒精、阿司匹林、食醋、青霉素等日常用品组成的四种配方的简易保鲜剂,对香石竹、非洲菊和玫瑰鲜切花的保鲜效果。结果表明,四种保鲜剂中,以配方B(1 L水+10 g蔗糖+10 g食盐+10 ml酒精)保鲜效果较为理想,能改善花枝的吸水状况,延长鲜切花水分平衡时间,从而延长鲜切花瓶插寿命。

关键词: 简易保鲜剂, 鲜切花