Senescence and Postharvest Physiology of Cut Flowers—Part 2

Halevy, A. H.; Mayak, Shimon

doi:10.1002/9781118060766.ch3

Cited by 320 publications

(167 citation statements)

References 268 publications

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“…Thus, the results of the present study confirmed that longer vase life did The decline of fresh weight is due to transpiration exceeding water uptake (Harlevy and Mayak, 1981). One of the factors that influences the water deficit is the rate of water uptake and transport as well the ability of different organs on the cut flower shoot to compete for water which may be in limited supply (Halevy and Mayak, 1981). Ethylene treatment apparently changed the pattern of relative fresh weight loss.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of ethylene production by ten Mediterranean carnation cultivars and their response to ethylene exposure

Ebrahimzadeh¹,

Jiménez-Becker²,

Manzano-Medina³

et al. 2011

Span. j. agric. res.

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Vase life is one of the most important characters of postharvest cut flower quality. The onset of ethylene production and the amount of ethylene produced by flowers vary with the carnation cultivar, and thus influence their vase life. In the present study, differences in ethylene production and the response to exogenous ethylene among carnation cultivars were evaluated. Ten different cultivars: 'Baltico', 'Domingo', 'Exotica', 'Famosa', 'Kiro', 'Madame Augier', 'Master', 'Mundo', Pilar' and 'Reina' were studied. Five flowers for each cultivar were exposed for 8 hours to 1 µL L -1 exogenous ethylene concentration. Ethylene production, fresh weight and water uptake was measured daily throughout the experiments. The 10 different cultivars studied showed clear differences in vase life, ethylene production, onset time in ethylene production and response to exogenous ethylene. The shortest vase life was for 'Exotica' flowers which was only 11.6 days, while 'Baltico' and 'Pilar' lasted 2.5-3 times longer than 'Exotica'. Most of the investigated cultivars showed notable increases in the amount of ethylene. However, 'Baltico' and 'Pilar' flowers produced only a trace amount of ethylene and had the longest vase life. Results showed that cultivars with a long vase life ('Baltico' and 'Pilar') display high ethylene responsiveness and, in contrast, cultivars with a short vase life ('Exotica' and 'Mundo') present low responsiveness. The decline in fresh weight of cut flowers observed in the last phase of their vase life occurred earlier in short-lived cultivars than in the longer-lived ones.Additional key words: exposure to ethylene; fresh weight; petal in-rolling; water uptake and wilting.

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Section: Discussionmentioning

confidence: 99%

Evaluation of ethylene production by ten Mediterranean carnation cultivars and their response to ethylene exposure

Ebrahimzadeh¹,

Jiménez-Becker²,

Manzano-Medina³

et al. 2011

Span. j. agric. res.

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“…A variety of germicides have been suggested by several research workers (Aarts, 1957;Marousky, 1969 and1971;Halevy and Mayak, 1981) to prevent this problem. Many studies have correlated an increase in the bacterial count in vase water with decreased longevity (Larsen and Frolich, 1969;van Doorn and Perik, 1990).…”

Section: Introductionmentioning

confidence: 99%

“…Longevity was consistently improved in cut roses with the addition of germicides (Marousky, 1969;van Doorn and Perik, 1990) in vase water. Optimal postharvest life of cut flowers is often improved by using suitable vase solutions (Halevy andMayak, 1979 and1981). An effective flower food i.e., a preservative solution should contain three basic components to extend the life of cut flowers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Chemicals on the Microbial Growth during Vase Life Period of Cut Rose cv. ‘First Red’

Bhaskar¹,

Rao²,

Reddy³

2017

Int.J.Curr.Microbiol.App.Sci

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“…In cut rose (Rosa × hybrida) flower stems, the leaves play an important role in maintaining rates of water uptake through their transpiration (Halevy & Mayak 1981), and removal of these leaves reduces water uptake rates and causes flowers to not fully open. Adverse water relations are associated with incomplete flower opening, premature petal wilting and bending of the pedicel in rose (Doi et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Leaves Of Cut Rose Flower Convert Exogenously Applied Glucose To Sucrose And Translocate It To Petals

Horibe

Yamaki

Yamada

2014

Journal of Horticultural Research

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To understand the role that the leaves play in the translocation of soluble carbohydrates in cut rose flowers, we first evaluated the effect of leaf removal on flower quality and the sugar content in petals. Cut rose flowers with leaves had higher soluble sugar content in petals compared with cut flower without leaves. Next, we treated cut flowers with radioactive glucose to clarify translocation routes of exogenously applied sugar. There was no significant difference between the specific radioactivity of sucrose and glucose in leaves, but specific radioactivity of sucrose in petals was much higher than that of glucose. These results suggested that most of the exogenously applied glucose first moved to the leaves, where it was converted into sucrose and then the synthesised sucrose was translocated to the petals. Our results showed that the leaves of cut rose flowers play an important role in the metabolism and transportation of exogenously applied soluble carbohydrates toward the petals, thus contributing to sustaining the post-harvest quality.

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Senescence and Postharvest Physiology of Cut Flowers—Part 2

Cited by 320 publications

References 268 publications

Evaluation of ethylene production by ten Mediterranean carnation cultivars and their response to ethylene exposure

Evaluation of ethylene production by ten Mediterranean carnation cultivars and their response to ethylene exposure

Effect of Different Chemicals on the Microbial Growth during Vase Life Period of Cut Rose cv. ‘First Red’

Leaves Of Cut Rose Flower Convert Exogenously Applied Glucose To Sucrose And Translocate It To Petals

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