Impact of Some Floral Preservatives on Gerbera Cut Flowers cv. Rosalin Characteristics
Keywords:longevity, cut flowers, cold storage, NS, AgNO3, STS, rosemary, oregano
This experiment was conducted to clarify the influence of the preservative solutions on some characteristics of Gerbera jamesonii cut flowers. The first group was the ethylene inhibitors and their components: nano-silver particles (NS), silver nitrate (AgNO3) at 5 and 10 mg/l, and silver thiosulfate (STS) at 0.2 mM and0.4 mM. The second group was the chemical preservatives such as gibberellic acid
(GA3) and benzyl adenine (BA) at 10 and 15 mg/l and 8-hydroxyquinoline (8-HQ) at 200 and 300 mg/l. The third group was the natural preservatives such as rosemary and oregano oils at 1 and 2 mg/l. also, 2.5% sucrose (Suc) was added to all treatments; the control was distilled water. The obtained results showed that the first group achieved excellent results, whereas, NS at 10mg /l prolonged the longevity under room temperature and cold storage conditions and enhanced the fresh weight, as well as, had a positive effect on the lignin ratio, total sugars, anthocyanin content, and particularly microbial count. It reduced the microorganisms in the vase solution, thereby improving the water uptake through the vessels of cut flowers. A similar trend was observed from the results of the chemical preservatives, chiefly BA at 15mg/l was the superior treatment. Referring to the eco-friendly group (the natural preservatives) they increased the amount of water uptake, delayed the onset of flower symptoms senescence, and improved the chemical components, focusing on preventing xylem blockage and avoiding possible contamination during vase life. Currently, synthetic preservatives containing chemicals are unfavorable in general compared to other preservatives containing natural substances.
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