月季切花瓶插期间花瓣中可溶性蛋白质在瓶插初期增加,后期下降。采后花瓣中总游离氨基酸和游离碱性氨基酸含量逐渐上升,游离酸性氨基酸在瓶插前期变化波动不定,但当花瓣衰老时急剧增加。保鲜剂处理(2％蔗糖 +250ppm8-HQ+500ppm柠檬酸+25ppmAgNO_3)能降低氨基酸的上升幅度。花瓣衰老过程中游离氨含量和组织pH值上升,花青素含量下降,保鲜剂处理能阻碍游离氨和pH值的增加,但加快了花青素下降的速率。本文还讨论了切花衰老时花瓣蓝变的原因。 During the cut rose vase petal soluble protein increased in the early vase, the late decline. The contents of total free amino acids and free basic amino acids in postharvest petals increased gradually, while the change of free acidic amino acids in the early stage of vase was fluctuant, but sharply increased when the petals aged. Preservative treatment (2% sucrose + 250ppm 8-HQ + 500ppm citric acid + 25ppmAgNO_3) can reduce the increase in amino acids. During the process of petal senescence, the content of free ammonia and the pH of the tissue increased, while the content of anthocyanin decreased. Preservative treatment could hinder the increase of free ammonia and pH, but accelerated the rate of descent of anthocyanin. This article also discusses the reasons for the blue-change of the petals when the cut flowers are senescent.