Cut-flower chrysanthemum antistaling agent and refreshing processing method
A processing method and technology for cutting chrysanthemum, which are applied in flower processing, botanical equipment and methods, and plant preservation, etc., can solve the problems of affecting ornamental value, premature leaf senescence, etc., and achieve obvious effects and prolonged vase insertion time. , the preparation method is simple
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Embodiment 1
[0044] 1. Preparation of 6-benzylaminoadenine solution
[0045] Weigh an appropriate amount of 6-benzylaminoadenine and dissolve it in water to prepare a 6-benzylaminoadenine solution with a concentration of 2 mg / L for subsequent use;
[0046] 2. Rehydration treatment
[0047] Cut 10 stems of 'Youxiang' cut-flower chrysanthemum samples at a 3 cm stem end at the base of the flower branch with a 45° inclination angle, remove the leaves on the stem with a length of 15 cm at the lower part of the flower branch, insert it into clear water and let it stand for 12 hours. Carry out rehydration and restore plant turgor treatment, wherein the depth of flower branches inserted into clear water during rehydration treatment is 10cm;
[0048] 3. Fresh-keeping soaking treatment
[0049] The cut chrysanthemum branch after rehydration treatment is inserted into the 6-BA solution with a concentration of 2 mg / L, and soaked for 6 hours to preserve freshness, wherein, the depth of soaking the fl...
Embodiment 2
[0053] Except that during the rehydration process, it was sheared at an inclination angle of 30°, and the clear water was left to stand for 24 hours; during the fresh-keeping soaking process, the soaking time of the preservative 6-BA solution was 12 hours, and the rest were the same as in Example 1.
Embodiment 3
[0055] Except that during the rehydration process, it was sheared at an inclination angle of 60°, and the clear water was left to stand for 24 hours; during the fresh-keeping soaking process, the soaking time of the preservative 6-BA solution was 18 hours, and the rest were the same as in Example 1.
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