Essential oils prolonged the cut carnation longevity by limiting the xylem blockage and enhancing the physiological and biochemical levels

Abstract

Postharvest characteristics, such as vase life and antimicrobial preservation of commercial cut flowers are some of the major determinants of their market value worldwide. Extending vase life while restricting microbial proliferation in cut flowers is an important challenge faced by floricultural researchers. This study evaluates the preservative efficiency of different essential oils used as additive solutions in prolonging the longevity of carnation cv. Madam Collette cut flowers and restricting microbial growth in them. Cut carnations were treated with four essential oils: geranium, thyme, marjoram, and anise at concentrations of 0, 25, 50, and 75 mg/L. While treatment with all the essential oils prolonged the longevity of the cut flowers, thyme and marjoram oils were most effective at concentrations of 50 mg/L each. The vase life of thyme-treated and marjoram-treated carnations almost doubled to 18.5 days and 18.25 days, respectively, as compared to untreated flowers. Treatment with essential oils also led to an increase in water uptake by the cut flowers enhancing their relative water content (RWC). It also restricted the sharp decline of chlorophyll and total carbohydrates content of the flowers during their vase life period. Morphological features of the stem bases of treated and untreated carnations were analyzed using scanning electron microscopy (SEM). The stem ends of geranium and anise-treated carnations showed less bacterial growth than untreated flowers and no apparent xylem blockage was observed even after nine days of treatment. Furthermore, the presence of essential oils also reduced lipid peroxidation and free radical generation as observed by malondialdehyde (MDA) and H2O2 quantification, respectively. It also led to increased production of total phenols leading to enhanced membrane stability. The use of thyme and marjoram essential oils as antimicrobial preservatives and green antioxidants appears to have promising applications in both the industrial and scientific sectors.

Physico-Chemical Responses of Alstroemeria spp. cv. Rebecca to the presence of Salicylic Acid and Sucrose in vase solution during postharvest life

“…The implications of these results are particularly relevant in understanding the decay mechanisms in cut flowers. As identified by Gururani et al [ 16 ], one of the primary causes of decay in cut flowers is the blockage of stem vessels due to microbial contamination or chemical residues, which impedes the stem's ability to absorb water. The presence of such microbial contamination in preservative solutions is a critical factor in the deterioration of cut flowers.…”

Effects of an Exogenous Melatonin Treatment on the Physiological Indexes and Storage Duration of Cut Chrysanthemum Flowers

“…By maintaining the water balance, the ornamental appeal and longevity of cut flowers can be significantly improved, thereby enhancing both their commercial value and consumer satisfaction (Li et al, 2021). Water loss reduction and water balance maintenance provide energy from carbohydrate metabolism to the petal cells (Gururani et al, 2023). It has been shown that a combined treatment with nano silver and aminoethoxyvinylglycine prevents water stress, which helps to maintain cell turgor and improve flower opening (Ha and In, 2023).…”

Peppermint essential oil enhances the vase life of Dendrobium orchids

“…The initial screening in this work showed ginger and citronella essential oils to have only a slight effect on the vase life of Dendrobium orchids, while peppermint essential oil notably extended vase life. It has been indicated that the efficacy of plant essential oils is dependent on their phytochemical composition and concentration [ 36 ] and, more specifically, on antimicrobial and antioxidant activities that reflect the composition and concentration of the oil's bioactive constituents [ 14 , 37 ]. The vase life of cut orchids in solutions containing 4 % glucose in combination with peppermint essential oil was 6–7 days longer than that of control flowers in distilled water ( Fig.…”