Neoagaro-oligosaccharides Improve the Postharvest Flower Quality and Vase Life of Cut Rose 'Gaoyuanhong'

文献类型： 外文期刊

第一作者： Wan, Yanling

作者： Wan, Yanling;Wen, Chao;Wang, Chengpeng;Wan, Yanling;Gong, Linfeng;Zeng, Hanting

作者机构：

关键词： abscisic acid; bacteria number; fresh cut flowers; preservatives; water balance

期刊名称：HORTSCIENCE （ 影响因子：1.9； 五年影响因子：1.9 ）

ISSN： 0018-5345

年卷期： 2023 年 58 卷 4 期

页码：

收录情况： SCI

摘要： Rose is among the most important cut flower crops worldwide. The vase life is an important indicator of cut rose quality. The composition of the vase solution directly af-fects vase life. Neoagaro-oligosaccharides (NAOS) are degraded seaweed-derived polysac-charides that constitute a group of compounds with small molecular weight and good water solubility. Oligosaccharide treatment can extend the postharvest longevity of certain types of cut flowers; however, little information is available on the utility of NAOS for preservation of cut rose flowers. To explore the effects of NAOS on the longevity and qual-ity of cut flowers of rose 'Gaoyuanhong', 100 mg center dot L-1 NAOS alone and in combination with 10 g center dot L-1 sucrose were incorporated in the vase solution. Distilled water was used as the control. Physiological indicators, comprising maximum flower diameter, fresh weight, water balance, vase life, bacteria number in the vase solution, and hormone contents of the outer petals, were determined in fresh cut flowers and analyzed. Compared with the control, 100 mg center dot L-1 NAOS treatment increased the maximum flower diameter (mean 8.21 cm), induced the maximum rates of change in flower diameter and cut flower fresh weight, maintained the best water balance, significantly extended the vase life to 16 days, and reduced the number of bacteria in the vase solution. The abscisic acid content of the outer petals in the control and 100 mg center dot L-1 NAOS treatments were significantly lower than that of the other treatments on day 9. The results showed that NAOS is useful to improve the postharvest quality and extend the vase life of cut rose flowers, and might contribute to the development of novel alternative preservatives for the cut rose industry.

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