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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。
Using 50 m g · L-1 salicylic acid (S A) + 2% sucrose and conventional preservative 300 m g · L -1 8-hydroxyquinoline citrate (8 H Q C) + 2% sucrose The results showed that the effect of S A and 8H Q C was similar. Compared with deionized water treatment, the treatment of two kinds of preservatives significantly reduced the storage of rose cut vase Respiratory metabolism intensity, alleviate the water deficit of flowers, reduce the flower membrane damage, and improve the ornamental quality of the cut vase insert, the rose vase plug life extended 3 d; and 8 H Q C compared to S A increased cut ornamental.