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鲜花是具有生命的,当它离开母枝之后仍进行着生命活动,但此时切花的生理功能受到了破坏,水份和养料的吸收无法如愿以偿。催熟激素乙烯的释放,加上外来细菌的干扰,势必使花朵失去鲜活直至凋谢。为了达到切花保鲜以延长观赏期的目的,需作保鲜处理。其中水分的供应是保鲜的关键。其技术要点如下:一、剪取含苞待放的花朵,摘除盛开花朵,以减少养分消耗。二、剪花时间最好在清晨或傍晚。因为清晨气温最低,呼吸最弱,花也十分新鲜;傍晚剪切,花茎内所含的养分是一天中最高的。三、在插瓶之前,把花枝的切口沉入水中,用锋
Flowers are life-like, and still carry out life activities when they leave the mother branch. However, the physiological function of the cut flowers is destroyed at this time, and the absorption of water and nutrients can not be fulfilled. The release of ripening hormone ethylene, coupled with the interference of foreign bacteria, is bound to make the flowers lose their vitality until the withered. In order to achieve the purpose of preserving fresh flowers in order to prolong the ornamental period, fresh processing is required. The moisture supply is the key to freshness. The technical points are as follows: First, cut the budding flowers, remove blooming flowers to reduce nutrient consumption. Second, cut the best time in the early morning or evening. Because the lowest temperature in the morning, the weakest breathing, the flowers are also very fresh; evening shear, the stems contained nutrients in the day is the highest. Third, before inserting the bottle, cut the squid into the water, using Feng