白藜芦醇和硝普钠对月季切花的保鲜效应

Effects of Resveratrol and Sodium Nitroprusside on Preservation of Cut Rose

为筛选出高效、低毒、无污染的月季切花保鲜剂,试验探讨了白藜芦醇和外源NO供体硝普钠对月季切花保鲜的影响。结果表明:含有50μmol.L-1白藜芦醇和100μmol.L-1硝普钠的保鲜剂均能有效调节切花水分平衡,改善切花体内的水分状况,减轻细胞质膜透性,降低膜脂过氧化水平,从而延缓切花衰老进程,延长瓶插寿命。对白藜芦醇和硝普钠保鲜效应的机理进行了初步探讨。

The effects of resveratrol and NO donor sodium nitroprusside（SNP） on the preservation of cut rose are studied, in order to develop an economical and environmental-friendly preservation agent with high applicability and efficiency for the cut rose. The results show that the preservation agent which comprises 50 μmol·L^-1 resveratrol and 100 μmol·L^-1 sodium nitroprusside can remarkably regulate the water balance in petal cell, and improve the water condition, reduce cytoplasm membrane permeability, decrease lipid peroxidation of membranes, and therefore delay the process of senescence, and extend the vase life of the cut rose. The mechanism of resveratrol and sodium nitroprusside on the flower preservation is discussed.