青花菜采后极易衰老而黄化，如何延缓其黄化的发生，一直是人们关注和研究的重点。我们前期研究证实，可溶性糖含量与青花菜叶绿素降解密切相关，但其作用机制尚不明确。因此，本项目以青花菜采后叶绿素降解、糖代谢和能量代谢为核心研究内容，采用整体花球贮藏与花蕾离体培养相结合的研究方法，分析不同种类外源可溶性糖处理对青花菜采后衰老黄化的抑制作用，并进一步从糖信号和能量代谢的角度，探讨可溶性糖在延缓青花菜采后叶绿素降解中的可能作用机制。本项目研究成果不仅有助于深入阐明青花菜采后衰老和叶绿素降解机理，也为在生产上控制绿色蔬菜的衰老黄化和延长贮藏期提供理论依据。

Broccoli deteriorates very quickly after harvest because of senescence and the consequent yellowing of its sepals. These are extensive works related to methodologies in delaying yellowing during senescence of broccoli. Our previous research confirmed that the levels of soluble sugars were closely related to the chlorophyll degradation of broccoli. However, the mechanism involved remains to be further investigated. Thus, the purpose of this proposal is explore the effects of various concentrations soluble sugars treatments on suppressing postharvest senescence and yellowing of broccoli, which is focusing on the chlorophyll degradation, sugar and energy metabolism. The storage of the whole floral heads combined with the buds of broccoli in vitro culture will be applied, and try to reveal the possible mechanism of exogenous soluble sugars in delaying chlorophyll degradation of broccoli through the sugar signals and energy metabolism. Results from this research will not only illustrate thoroughly the mechanism of senescence and chlorophyll degradation of postharvest broccoli, but also provide theoretical basis for controlling senescence and yellowing in green vegetables and extending the storage period.