Postharvest life of cut gerbera flowers as affected by salicylic acid and citric acid

Heidarnezhadian, H.; Eghbali, Bahareh.; Kazemi, Mohsen

doi:10.15547/tjs.2017.01.005

Cited by 9 publications

(8 citation statements)

References 7 publications

(5 reference statements)

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“…These indicated that the ascorbic acid did not direct the color change into certain color type. The changes of flower color when wilting during vase life were also reported on orchid (Khan, Mehraj, Taufique, Ahsan, & Jamaluddin, 2015), gerbera (Heidarnezhadian, Eghbali, & Kazemi, 2017), rose (Zamani, Kazemi, & Aran, 2011) and carnation (Kazemi, Gholami, & Bahmanipour, 2012). The change of floret color was associated with the decreased carbohydrate content used for respiration and supply due to low photosynthetic rates during vase life period (Ichimura, 1998).…”

Section: Characteristic Of Wilting and Floret Color Changementioning

confidence: 78%

“…The change of floret color was associated with the decreased carbohydrate content used for respiration and supply due to low photosynthetic rates during vase life period (Ichimura, 1998). Carbohydrate was one of the main compounds in pigment biosynthesis process and other secondary metabolites, including anthocyanins (Khan et al, 2015;Heidarnezhadian et al, 2017;Zamani et al, 2011). However, ascorbic acid was predicted to have relation in slowing down the process of color change along with the induction of prolonged flower freshness during vase life.…”

Section: Characteristic Of Wilting and Floret Color Changementioning

confidence: 99%

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Effects of Ascorbic Acids on Post-Harvest Longevity of Chrysantemum Cut Flowers

Budiarto¹

2019

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INTRODUCTIONChrysanthemum (Dendranthema gradiflora [Ramat.] Kitam.) is one of famous ornamental cut flowers in almost all parts of the world, including Indonesia. Longer vase life of chrysanthemum cut flower is one of preferable quality traits in marketing for growers, retailers and consumers (Bayat, Aminifard, 2017). Various preservative solutions containing antibiotics (bactericide and/ or fungicide), growth regulators, inhibitors like ethylene or abscisic acid, carbohydrates (Clark et al., 2010;Dole, Carlson, Crawford, & McCall, 2013;Elbimabi, 2011), and mineral compounds (Banjaw, 2017) are commonly employed to prevent the wilting, thus prolong the cut flower fresh life.The termination of fresh life is indicated by wilting (Azizi, Onsinejad, & Kaviani, 2015). Wilting of leaves and florets are mostly generated by

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Section: Characteristic Of Wilting and Floret Color Changementioning

confidence: 78%

Section: Characteristic Of Wilting and Floret Color Changementioning

confidence: 99%

Effects of Ascorbic Acids on Post-Harvest Longevity of Chrysantemum Cut Flowers

Budiarto¹

2019

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“…These findings reconfirmed 2019) using the same standard type cultivar. Changes in the floret colour after wilting were reported in several cut flowers like orchids (Khan et al 2015), gerberas (Heidarnezhadian et al 2017), roses (Zamani et al 2011) and so on. According to Ichimura (1998), the colour change in a wilted floret is related to the decrease in carbohydrate content in the flower stalks.…”

Section: Characteristics Of the Wilted Leaves/petals And Floret Colou...mentioning

confidence: 96%

“…On the other hand, the supply of assimilates was also limited, since the photosynthetic activity also diminished (Khan et al 2015). During this situation, the pigment biosynthesis was then also considered lower and resulted in the alteration of the floret colour (Zamani et al 2011;Heidarnezhadian et al 2017). Ascorbic acid and salicylic acid play an important role in slowing down the anthocyanin degradation (Heidarnezhadian et al 2017;Obadamudalige et al 2019).…”

Section: Characteristics Of the Wilted Leaves/petals And Floret Colou...mentioning

confidence: 99%

Effect of salicylic and ascorbic acids on post-harvest vase life of Chrysanthemum cut flowers

Budiarto¹,

Zamzami²,

Endarto³

2022

Hort. Sci. (Prague)

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Flower vase life is one important aspect in determining the flower quality in the cut flower chrysanthemum. The use of ascorbic or salicylic acid as preservative solutions was expected to have an impact on the prolonged duration of the cut flower freshness. The research was designed in two parallel experiments. The first dealt with salicylic acid, while the second focused on ascorbic acid. Both experiments were arranged in a factorial completely blocked randomised design. Two chrysanthemum varieties, i.e., ‘Reagent Sunny’ and ‘Yellow <br />Fiji’ were the first factor and concentrations of the salicylic or ascorbic acids, i.e., 0, 100, 200 and 300 ppm became the second factor. The results showed the termination of the flower freshness was recognised by the wilted leaves and petals, and petal colour changes. In all the treatments, the colour change of the wilted petals of each variety fell in the same colour, indicating the direction of the colour changes was not affected by the ascorbic/salicylic acids. Ascorbic acid at 200 ppm induced longer flower longevity than the control with delayed chlorophyll degradation in both tested cultivars. In the salicylic acid applications, a 100-ppm solution induced longer flower freshness only in the ‘Reagent Sunny’. In higher concentrations, salicylic acid solutions induced shorter flower freshness with faster chlorophyll degradation and basal tissue damage in the ‘Yellow Fiji’.

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“…SA is a phenolic compound occurring ubiquitously in plants ( Singh et al, 2018 ). It is widely used plant growth regulator which is also effective in other forms in plants such as acetyl salicylic acid and methyl salicylate ( Heidarnezhadian et al, 2017 ). It is synthesized in plants via shikimate pathway by two metabolic routes viz, phenylalanine route and isochorismate route.…”

Section: Introductionmentioning

confidence: 99%