scholarly journals Longevity of wild pansy flowers treated with growth regulators

2018 ◽  
Vol 24 (2) ◽  
pp. 103-108
Author(s):  
Tania Pires Da Silva ◽  
Fernanda Ferreira Araujo ◽  
Fernando Luiz Finger
Keyword(s):  
Weight Loss ◽  
Abscisic Acid ◽  
Growth Regulators ◽  
Water Status ◽  
Fluorescent Light ◽  
Distilled Water ◽  
Fresh Weight ◽  
Exogenous Ethylene ◽  
Fourth Experiment ◽  
And Control

The objective of this study was to evaluate the growth regulators action on the senescence of wild pansy flowers. In the first experiment, floral stems were treated with ethylene for 24 hours at concentrations of 0.1, 1.0, 10, 100 and 1000 μL L-1 and control without the hormone. In a second experiment, the flowers were immersed in solutions of abscisic acid (ABA) containing 5, 20, 50 and 100 μM for one minute and control with water. In a third experiment, 1-methylcyclopropene (1-MCP) was applied at concentrations of 0.5, 1.0 and 1.5 μL L-1 and control without the chemical. In a fourth experiment, 1-MCP and ethylene were applied, where 1-MCP was first applied followed by ethylene. After the treatments with 1-MCP and ethylene, the floral stems were removed from the hermetic chambers and kept in a vessel containing distilled water at 25 °C, 10 μmol m-2 s- 1 white fluorescent light and 50-70% relative humidity as for the ABA treatment. Flowers treated with ethylene did not present significant differences among the concentrations for visual senescence, showing evidence that this flower is not sensitive to ethylene. Treatment with 1000 μL L-1 of ethylene led to a slightly higher fresh weight loss than other treatments, which had a loss of about 33% at end of the experiment. For the ABA treatment, the flowers showed similar fresh weight loss among the different treatments; however, higher concentrations induced slight senescence of flowers. The use of 1-MCP increased the longevity of wild pansy flowers. These results show that 1-MCP is beneficial in maintaining the flower water status, even in the presence of exogenous ethylene, although ethylene may not be directly involved in the senescence of wild pansy flowers.

Influence of 8-hydroxyquinoline sulphate and sucrose treatments on the post-harvest quality of cut flowers of Strelitzia reginae and Hippeastrum vittatum

2009 ◽  
Vol 57 (2) ◽  
pp. 165-174
Author(s):  
F. Hassan
Keyword(s):  
Vase Life ◽  
Distilled Water ◽  
Cut Flower ◽  
Cut Flowers ◽  
Fresh Weight ◽  
Initial Weight ◽  
Post Harvest ◽  
Strelitzia Reginae ◽  
And Control

This investigation was carried out to study the effect of 100, 200 and 300 ppm 8-hydroxyquinoline sulphate (8-HQS) and 5 and 10% sucrose treatments on the vase life and post-harvest quality of cut flowers of Strelitzia reginae Ait. and Hippeastrum vittatum Herb. cv. Apple Blossome. All possible combinations of 8-HQS and sucrose were tested. The treatments were applied as holding solutions, and control flowers were held in distilled water till the end of the experiment. All the treatments significantly increased the vase life and number of open florets of Strelitzia reginae cut flowers compared to the control. Applying 8-HQS and sucrose treatments in both seasons improved the vase life and floret longevity of Hippeastrum vittatum cut flowers. In addition, the percentage of fresh weight gain from the initial weight and the carbohydrate content were also enhanced in both cut flower crops. In order to obtain the highest post-harvest quality of Strelitzia reginae Ait. and Hippeastrum vittatum Herb. cv. Apple Blossome cut flowers, treatment with 200 ppm 8-HQS + 10% sucrose was recommended.

scholarly journals RESPONSE OF `ALASKA' PEA SEEDLINGS TO FREEZING AND CHILLING STRESSES AFTER EXOGENOUS APPLICATION OF ABSCISIC ACID.

HortScience ◽  
1991 ◽  
Vol 26 (6) ◽  
pp. 737B-737
Author(s):  
Milton E. Tignor ◽  
Russell L. Weiser
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Abscisic Acid ◽  
Chilling Stress ◽  
Dry Weight ◽  
Visual Observation ◽  
Distilled Water ◽  
Fresh Weight ◽  
Pea Seedlings ◽  
Blank Solution

Alaska peas (Pisum sativum `Alaska') germinated in a dark growth chamber were treated ABA dissolved in a small amount of acetone before diluting in distilled water with 0.1% spreader. A blank solution was identically prepared without ABA. Both solutions were applied via paintbrush to the epicotyls of the peas every twelve hours for seven days following emergence. The blank solution was applied to two controls, chronological and physiological. A methanol bath was used to induce freezing and chilling stresses. ABA significantly improved cold tolerance (electrolyte leakage) in the pea seedlings for both freezing and chilling stress as compared to the physiological and chronological controls. Visual observation of the pea stems suggested a difference in stem flexibility among ABA treated peas and the controls. Pea stem elasticity and plasticity were measured along with plant dry weight, cell wall weight/gram fresh weight, and the quantity of cell wall sugars and amino acids.

scholarly journals Refining Postharvest Handling Procedures Increased Cut Rose Vase Life

2014 ◽  
Vol 24 (6) ◽  
pp. 676-685 ◽  
Author(s):  
Erin P. Moody ◽  
John M. Dole ◽  
Jared Barnes
Keyword(s):  
Water Uptake ◽  
Vase Life ◽  
Distilled Water ◽  
Fresh Weight ◽  
Silver Thiosulfate ◽  
Termination Criteria ◽  
Postharvest Handling ◽  
Exogenous Ethylene ◽  
Cut Rose ◽  
Preservative Solutions

Various postharvest procedures were conducted on several rose (Rosa hybrida) cultivars to determine the effects on vase life, water uptake, change in fresh weight, stage of opening, and vase life termination criteria. Vase life was influenced by cultivar and vase solution. Commercial preservative solutions resulted in a longer vase life, smaller decrease in fresh weight than the controls, and smaller increase in water uptake. Vase life of nine cultivars in distilled water ranged from a low of 7.1 days for Queen 2000 to a high of 15.3 days for Forever Young. Flower termination criteria were also cultivar specific with Black Baccara, Classy, and Charlotte most prone to bent neck and blackening of petal tips. Exogenous ethylene at 0.4 or 4.0 μL·L−1 did not affect vase life but lowered water uptake. Application of the antiethylene agent silver thiosulfate (STS) at 0.2 mm concentration significantly improved vase life in five out of the nine cultivars (Anna, Charlotte, First Red, Freedom, and Konfetti) tested, but 1-methylcyclopropene (1-MCP) at 740 nL·L−1 did not improve vase life over the control. Both vase life and water uptake were reduced when more than one stem was placed in a vase; placing 10 stems in a vase shortened vase life by 1.4 days and impeded water uptake by up to 10.6 mL/stem per day. Increasing the amount of time stems remained dry before placing in a vase reduced vase life, but recutting immediately before placing in a vase minimized the decline. Increasing the amount of stem cut off the base up to 10 cm increased vase life.

scholarly journals Heat shock and salicylic acid on postharvest preservation of organic strawberries

Revista CERES ◽  
2014 ◽  
Vol 61 (3) ◽  
pp. 306-312
Author(s):  
Sidiane Coltro ◽  
Laline Broetto ◽  
Maria Cristina Copelo Rotilli ◽  
Alice Jacobus de Moraes ◽  
Fabiane Karine Barp ◽  
...  
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Heat Shock ◽  
Good Condition ◽  
Microbiological Quality ◽  
Storage Period ◽  
Defense Responses ◽  
Life Extension ◽  
Fresh Weight ◽  
And Control

Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the effect of heat shock and salicylic acid on the postharvest preservation and contents of total phenolics, anthocyanins, ascorbic acid, fresh weight loss and microbiological quality of organic strawberries cv. Dover. Strawberries produced organically and stored at 5 ºC were subjected to heat shock (45 ºC ± 3 ºC for 3 h), application of salicylic acid (soaking in 2.0 mmol L-1 solution), heat shock in combination with salicylic acid and control. After treatment, the fruits were packed and stored in a climatic chamber at 5 ºC ± 2 ºC. At 1, 7 and 14 days, the experimental units were removed from refrigeration and kept at room temperature of approximately 20 ºC for two days. There was no effect of treatments on fresh weight loss, incidence of pathogens or chemical variations in strawberry fruits during the storage period. In natural conditions, organically grown strawberries remained in good condition for sale up to seven days of storage in all treatments.

scholarly journals Effect of Floral Preservatives and Growth Regulators on Post Harvest Life of Gladiolus (Gladiolus grandiflorus L.) cv. American Beauty

2021 ◽  
pp. 79-83
Author(s):  
Y. Angel ◽  
A. Vignesh Kumar
Keyword(s):  
Water Balance ◽  
Growth Regulators ◽  
Weight Change ◽  
Vase Life ◽  
Distilled Water ◽  
Fresh Weight ◽  
Benzyl Adenine ◽  
American Beauty ◽  
Maximum Water ◽  
Hydroxy Quinoline

A Postharvest experiment was conducted to maximize the vase life of gladiolus using different preservative solution in department of Horticulture, Kalasalingam School of Agriculture and Horticulture. In this experiment the treatment consisted of two preservative chemicals and two growth regulators viz., 8-Hydroxy quinoline sulphate @ 300 ppm Silver nitrate @ 50 ppm, Benzyl adenine @ 20,40,60 ppm and Gibberlic acid @ 10,25,40 ppm along with sucrose @ 4 per cent with distilled water as control. The results of this experiment revealed that the maximum water uptake, transpirational loss of water, water balance, fresh weight change, percentage of opened florets, floret diameter, longevity of floret, vase life was recorded in T2 (8-HQS @ 300 ppm + sucrose 4% + BA @ 40 ppm), when compared to control. Some parameters like optical density of vase solution, days taken for the basal floret to open in vase and the percentage of wilted florets were observed least in T2 (8-HQS @ 300 ppm + sucrose 4% + BA @ 40 ppm). T5 (8-HQS @ 300 ppm + Sucrose 4% + BA @ 40 ppm) solution was found best to extend the vase life of gladiolus.

scholarly journals Extending The Vase Life of Peruvian Lily (Alstroemeria Spp.) With 1‐Methylcyclopropene and Ascorbic Acid

2019 ◽  
Vol 7 (2) ◽  
pp. 174-183
Author(s):  
B.S. Obadamudalige ◽  
Chalinda Koshitha Beneragama ◽  
S.M.M.R. Mawalagedera
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Vase Life ◽  
Distilled Water ◽  
Cut Flower ◽  
Fresh Weight

Alstroemeria spp. is one of the highly demanded cut flower in the local and global cut flower market. Short vase life of flowers and leaves, petal wilting, petal drop, and transparency of petals are major postharvest problems. The objective was to extend the vase life of Alstroemeria spp. with 1-methylcyclopropene and ascorbic acid. Freshly cut flowering stems of Alstroemeria spp. were treated with 1-methylcyclopropene (0.25 ppm) and ascorbic acid (57 mM) alone and in combination of the two, for six hours. Distilled water was used as the control. Postharvest concentrations of anthocyanin, chlorophyll and glucose in flowers were best maintained when treated with a combination of 1‐methylcyclopropene and ascorbic acid, compared to all other treatments. Percentage fresh weight loss was same among treatments. The best treatment to extend vase life of Alstroemeria spp. is the combination of 1‐methylcyclopropene and ascorbic acid, which extended the vase life by additional seven days compared to the control. Int. J. Appl. Sci. Biotechnol. Vol 7(2): 174-183

scholarly journals EXTENDING THE VASE LIFE OF CUT HYDRANGEA FLOWERS BY PRESERVATIVE SOLUTIONS

2020 ◽  
Vol 19 (4) ◽  
pp. 95-103
Author(s):  
Soner Kazaz ◽  
Tuğba Kılıç ◽  
Elçin Gözde Ergür Şahin
Keyword(s):  
Weight Loss ◽  
Vase Life ◽  
Distilled Water ◽  
Cut Flower ◽  
Cut Flowers ◽  
Fresh Weight ◽  
Hydrangea Macrophylla ◽  
Daily Solution ◽  
Solution Uptake ◽  
Preservative Solutions

Vase life is one of the most important factors determining the marketability of cut flowers and influenced by water balance strongly. In recent years, the consumption of hydrangeas as a cut flower has gradually increased. However, the vase life of cut hydrangea flowers is short depends on wilting. Thus, this study was conducted to determine the effects of different treatments [thymol (100, 150 and 200 mgL–1), 8-hydroxyquinoline sulfate (8-HQS) (200 mgL–1)], and their combination with and without 1% sucrose on the vase life, relative fresh weight, daily (solution uptake for 3 days) and total solution uptake of hydrangeas (Hydrangea macrophylla ‘Green Shadow’) harvested freshly. Distilled water was used as the control. Compared to the control, thymol 150 mgL–1 treatment with 1% sucrose significantly increased the vase life of hydrangeas flowers in 5.80 days (from 10.7 to 16.5 days). It was also determined that same treatment increased the total solution uptake and delayed relative fresh weight loss. These results indicated that thymol treatments in combination with sucrose can be used to extend the vase life of cut hydrangea.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520d-520
Author(s):  
Oswaldo Valor ◽  
Juan E Manzano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Physical Parameters ◽  
Fresh Weight ◽  
Randomized Design ◽  
High Storage Temperature ◽  
High Storage ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

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