水杨酸对玫瑰切花保鲜机理的研究

Preservation effects of salicylid acid on cut roses

用５０ ｍ ｇ· Ｌ－ １水杨酸 （ Ｓ Ａ） ＋ ２％ 蔗糖与常用保鲜剂３００ ｍ ｇ· Ｌ－ １ ８羟基喹啉柠檬酸盐（８ Ｈ Ｑ Ｃ） ＋ ２％ 蔗糖做对比试验， 探讨了 Ｓ Ａ 对玫瑰切花的保鲜效果， 结果表明： Ｓ Ａ 与８ Ｈ Ｑ Ｃ效果相似， 与去离子水处理对比， 两种保鲜剂处理都明显降低了玫瑰切花瓶插期间的呼吸代谢强度，缓解了花朵的水分亏缺， 减轻了花朵膜损伤， 并提高了切花瓶插期的观赏品质， 使玫瑰切花瓶插寿命延长了３ ｄ； 与８ Ｈ Ｑ Ｃ 相比， Ｓ Ａ 提高了切花的观赏性。

The preserving effect of SA(50 mg·L -1 SA+2% sucrose) on cut rose was investigated in contrast to the effect of 8\|HQC(300 mg·L -1 8\|HQC+2%sucrose ) The results showed that the preserving effects of SA treatment was similar to that of 8\|HQC treatment Compared with deionized water treatment,the two preservatives significantly decreased the respiration rate,alleviated the moisture stress and the membrane injure,improved the decorative quality of cut flower in vasing duration and lengthened the holding\|vase life for 3 days SA treatment made the cut roses more colorful and ornamental than that 8\|HQC treatment