Effect of warm water on postharvest quality of cut rose (Rosa hybrida L.) flowers

Abstract

Rose is an ornamental plant, which constitutes one of the leading cut flowers in the world. The vase life of cut Rosa hybrida L. flowers is truly short. We examined the effect of various temperatures and different time duration factors on postharvest longevity, and some other physic-biochemical characteristics and antioxidants activity. Fresh cut Rosa hybrida L. flowers were treated by water with various temperatures (23º, 42º, 47º, and 52°C) and different time duration (5, 10, 15, and 20 min). Maximum vase life (7.52 days) was related to cut flowers that were treated with 52°C for 15 min. Minimum vase life (4.46 days) was observed in cut flowers that were treated with 42°C for 5 min. Treatment of cut flowers by water with the temperature of 52°C for 15 min induced the highest water absorption, petal’s anthocyanin, and leaf’s chlorophyll. The lowest ethylene production was also obtained in cut flowers treated with 52°C for 15 min. The use of warm water (52°C) for 15 min clearly extended the vase life and most traits pertaining to the vase life of cut Rosa hybrida L. flowers.

Effects of organic acids, chemical treatments and herbal essential oils on the vase life of cut carnation (Dianthus caryophyllus L.) flowers

“…It was reported in previous studies that 1.5 mM salicylic acid concentration prolonged vase life of gladiola cut flowers by up to three days (Jalili Marandi et al, 2011;Hasanpour et al, 2012) and herbal essential oils prolonged the vase life of flowers as compared to the control (Hashemabadi et al, 2013). It is reported that the most active monoterpenoid phenols among essential oils are thyme and lavender oil (Dhifi et al, 2016).…”

“…Essential oils are inherently organic, safe and environmentfriendly compounds, and they have strong antimicrobial properties against some pathogens (Hashemabadi et al, 2013;Bidarigh, 2015). Phenolics and mono-terpene compounds are the primary components of essential oils (Ghorbanpour, 2015).…”

“…The effort spent on prolongation of vase life of cut flowers have recently been accelerated; however, active ingredients of plant essential oils, organic acids, and some kinds of chemical acids have limited use with sugar supplementation (Hashemabadi et al, 2013;Bazaz et al, 2015;Bidarigh, 2015). Essential oils, organic acids and sugars are biologically degradable and environmentfriendly substances (Bayat et al, 2013).…”

A review of plant growth regulators and its effect on rose flower

“…Additionally seen in the rate of photosynthesis, transpiration, stomatal conduction, and ion uptake and transport (Tehranifar et al 2013) [41] . Before harvest, salicylic acid spraying produced the longest vase life (Hashemabadi and Zarchini, 2010) [13] . Salicylic acid can enhance the activity of oxidative enzymes, flower vase life, and water absorption (Alaey et al, 2011) [1] .…”