Study on preservation effects of different preservative and cold storage on peach blossom
REN Jing-min
WEN Su-zhen
WEI Dong-hua
MA Peng-shuai
Abstract：This test used the means of different fresh-keeping liquid and frozen peach blossom branches for processing, based on length, color and flowering peach blossom rate study on the effects of different preservatives on preservation of peach. Experimental results show that A treatment(8-hydroxyquinoline 150 mg/L+ sucrose 30g / L)preservation effect is the best, can improve the peach, the flowering rate, and to extend the flowering period, keep thick red color; the rest have better preservation effect. Flowering peach branches refrigerated after 26 days still can maintain higher flowering rate and longer, meet the cut value of goods.
Keywords：peach blossompreservativecut flowersrefrigeration
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 35-38,42 )