Use of ethanol, methanol and essential oils to improve vase-life of chrysanthemum cut flowers
Journal Title: International Research Journal of Applied and Basic Sciences - Year 2015, Vol 9, Issue 8
Abstract
The production of chrysanthemum cut flowers has been rapidly increasing in the world. However, a relatively limited vase life reduces its marketability. An experiment was conducted to research the effect of different concentrations of ethanol (4, 7, 10%) methanol (4, 7, 10%) as pulse treatments and some essential oils (50 or 100 mg L?1 peppermint (Mentha piperata L.), thyme (Thymus vulgaris L.) and black cumin (Bunium persicum (Boiss.) B. Fedtsch) on vase life, water uptake rate, water loss rate, water balance, relative fresh weight and SPAD value as a measure of leaf greenness of chrysanthemum (Dendranthema grandiflora (Ramat.) Kitamura, cv. Reagan White). Results showed 100 mg L?1 of thyme essential oil and ethanol 7% treatments were the most effective in extending vase life of chrysanthemum which were almost 6 and 5.5 days greater that of the control, respectively. The 100 mg L?1 of thyme essential oil and ethanol 7% had a clear effect that was increase relative fresh weight. Water balance declined almost linearly with vase time and was slightly faster for the methanol 4% flowers. The amount of SPAD value by the 100 mg L?1 of thyme essential oil was greater than all treatments and in general essential oil treatments had greater SPAD value than alcohol treatments and the lowest SPAD value was seen by methanol 10%.
Authors and Affiliations
Azadeh Mousavi Bazaz*| Department of Horticultural Science, college of Agriculture, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran. email: az_mu397@stu.um.ac.ir, Ali Tehranifar| Department of Horticultural Science, college of Agriculture, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran., Aghil Rostampour Karizaki| Department of Horticultural Science, college of Agriculture, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran.
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