水杨酸对玫瑰切花保鲜效应的研究

[目的]研究水杨酸对玫瑰切花的保鲜效果。[方法]以玫瑰切花为试验材料，研究了0．02mg／L水杨酸溶液对切花瓶插寿命和切花品质的影响。在瓶插期间，测定切花鲜重、可溶性糖和蛋白质的含量、脯氨酸和丙二醛（MDA）的含量、过氧化氢酶（CAT）和过氧化物酶（POD）的活性、氧自由基生成速率以及相对电导率EC等生理生化指标。[结果]试验表明，水杨酸可以通过增加可溶性糖和蛋白质的含量、提高POD和CAT的活性，抑制MDA的积累以及氧自由基的生成速率和相对电导率的增加，维持切花水分，延长切花寿命。

Study on the Effect of Salicylic Acid on Preservation of Cut Rose Flowers

[ Objective ] To study preservation effect of salicylic acid on cut rose flower. [ Method ] The effect of 0.02 mg/L salicylic acid （SA） on the preservation of cut rose flower was investigated. The physiology and biochemical indexes were measured, such as vase life-span, fresh weight, the content of soluble sugar and protein, the content of Pro and MDA, the activity of CAT and POD, the generation rate of oxy-gen free radicals, relative electrical conductivity （EC） etc. [ Result] The results indicated that salicylic acid can be used to extend the life span of cut flowers by improving the content of soluble sugar and protein, the activity of POD and CAT, inhibiting the increase of MDA, the generation rate of oxygen free radical as well as relative electrical conductivity and keeping the water balance of cut flowers. [ Conclusion] The study can provide reference basis for application of salicylic acid in the preservation of cut rose flowers.