Effect of Salicylic Acid, Malic Acid, Citric Acid and Sucrose on Antioxidant Activity, Membrane Stability and ACC-oxidase Activity in Relation to Vase Life of Carnation Cut Flowers

Research Article

Effect of Salicylic Acid, Malic Acid, Citric Acid and Sucrose on Antioxidant Activity, Membrane Stability and ACC-oxidase Activity in Relation to Vase Life of Carnation Cut Flowers

Short postharvest vase life is one of the most important problems on the cut flowers. Combinations of malic acid, salicylic acid, citric acid and sucrose were used as preservative mixture for cut carnations and their effect on regulation of senescence was examined. The study was conducted in a factorial arrangement, carried out in a complete randomized design. The factors were malic acid (0,100 and 150 mg L^-1), salicylic acid (0, 1.5 and 3 mM), citric acid (0 and 150 mg L^-1) and sucrose (0 and 3% w/v). The effects of treatments and their interaction on the total chlorophyll content, ACC-oxidase activity, anthocyanin leakage, membrane stability and malondialdehyde content of cut flowers of carnations (Dianthus caryophyllus L. cv. White) were investigated. 150 mg L^-1 MA and 1.5 mM SA both caused significant decrease in anthocyanin leakage, ACO activity and MDA content compared to other levels (p≤0.05). Flower stems that were kept in water containing either 150 mg L^-1MA or 1.5 mM SA or their combinations; all had significantly increased vase life relative to the control treatment. MA application increased water uptake and decreased microbial growth as well.

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M. Kazemi, E. Hadavi and J. Hekmati, 2012. Effect of Salicylic Acid, Malic Acid, Citric Acid and Sucrose on Antioxidant Activity, Membrane Stability and ACC-oxidase Activity in Relation to Vase Life of Carnation Cut Flowers. Journal of Plant Sciences, 7: 78-84.

DOI: 10.3923/jps.2012.78.84

URL: https://scialert.net/abstract/?doi=jps.2012.78.84

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M. Kazemi

E. Hadavi

J. Hekmati

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Research Article

Effect of Salicylic Acid, Malic Acid, Citric Acid and Sucrose on Antioxidant Activity, Membrane Stability and ACC-oxidase Activity in Relation to Vase Life of Carnation Cut Flowers

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