Effect of Preservatives on the Morphology and Anatomy of Carnation Cut Flowers
保鲜剂对香石竹切花形态结构的影响

Six formulations containing cane sugar, sodium benzoate, aluminium sulphate, paclobutrazol, 8-hydroxy quinoline, vitamin C, tartaric acid, potassium permanganate, silver nitrate and aspirin, with different concentrations and various combinations, were used as preservatives to observe the changes in morphology and in starch grainsin cells of cut flowers of carnation. After treatments with preservative, the flowers enlarged and bright-colored.The contraction in cell walls of stems, leaves, petals, ovaries and ovules was delayed. The duration of starch grains in cells was prolonged. Preservative solution with sodium benzoate was better than that with silver nitrate.