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Improving Qualitative Parameters and Increasing Longevityin Rosa hybrida (cvs. Black Magic & Maroussia) by Salicylic Acid Post Harvest Treatment
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Sahar Mirzaei *   , Behzad Edrisi , Tayebeh Faramarzi |
| Ornamental Plants Research Center (OPRC), Horticultural Sciences Research Institute (HSRI), AgriculturalResearch, Education and Extension (AREEO), Mahallat, Iran. |
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Abstract: (3814 Views) |
| Rose (Rosa hybrida), is one of the most important cut flowers in the world. Due to importance of extending longevity and decreasing bent neck disorder of rose cut flowers, an experiment was carried out in the Ornamental Plants Research Center, Mahallat. Treatments consisted of different concentrations of salicylic acid in four levels (0, 0.25, 0.5, 0.75 mM). Different characters such as: Electrical conductivity, tissue relative humidity, flower quality index, longevity, amount of solution uptake, number of bacterial colonies, activity of PAL enzyme, lignin formation and amount of protein were measured. Results indicated that electrical conductivity, amount of solution uptake, tissue relative humidity in the 14th and 16th day of experiment were significant at 1(%) level and in the 10th day of experiment, nunmber of bacterial colonies, activity of PAL enzymes, lignin formation and amount of protein were significant at 0.1(%) level. Lowest amount of electrical conductivity and highest amount of PAL enzyme activity was attained at 0.25 mM of salicylic acid, whereas the highest amount of solution uptake was observed in 0.75 mM of salicylic acid. The lowest number of bacterial colonies and highest amount of lignin was obtained in 0mM and 0.5 mM of salicylic acid. Highest amount of protein was achieved in cv. Maroussia, while the highest longevity and best flower quality index was related to cv. Black magic. Lower concentration of salicylic acid caused delay in senescence of Rose flower; however, flower longevity was highly affected by species. |
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| Keywords: Bacteria, Lignin, Longevity, PAL Enzyme, Rose |
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Received: 1970/01/1 | Accepted: 2017/10/7 | Published: 2017/09/4
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