【摘要】 本文通过对影响切花保鲜的pH值、切口处理、糖分、细菌数等的实验研究，初步探讨了不同配方保鲜剂对鸢尾切花保鲜的影响。更多还原

【Abstract】 Based on the experimental researches. the pH. incision processing, sugar content and bacterial amount etc. which influence the preservation of cut nower have been investigated. The preservation-agent of different recipe for cut iris flower are studied primarily更多还原