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

Abstract

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 affects vase life. Neoagaro-oligosaccharides (NAOS) are degraded seaweed-derived polysaccharides 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 quality of cut flowers of rose ‘Gaoyuanhong’, 100 mg·L−1 NAOS alone and in combination with 10 g·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·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·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.