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Effects of postharvest pretreatments and preservative solutions on vase life longevity and flower quality of sweet pea (Lathyrus odoratus L.)

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Photosynthetica

Abstract

The effects of postharvest pretreatments on vase life, keeping quality and carbohydrate concentrations in cut sweet pea (Lathyrus odoratus L.) flowers were investigated. Compared to the control, all treatments promoted floret quality and extended longevity. The cut flowers held in the solution containing sucrose + 8-hydroxyquinoline (Suc+HQS) was more effective in promoting absorption rate, achieved greater maximum fresh mass, had better water balance for a longer period, extended the vase life (up to 17 d), and delayed degradation of chlorophylls. The same treatment also enhanced the concentration of soluble carbohydrates in the petals and stems and leaf chlorophyll (Chl) content, whereas it was lowest in silver thiosulphate (STS) treatment. However, concentrations of anthocyanin in the petals were higher for treatment with sucrose or STS plus sucrose than in control or STS alone treatments. Our results suggest that pulse treatment with HQS plus sucrose for 12 h is the most effective for improving pigmentation and use as a commercial cut flower preservative solution to delay flower senescence, enhance quality, and prolong the vase life of sweet pea. The results also showed that soluble carbohydrate concentration in petals and stems is an important factor in determining the vase life of sweet pea flowers.

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Abbreviations

8-HQS:

8-hydroxyquinoline sulfate

Chl(s):

chlorophyll(s)

DI:

deionized water

DM:

dry mass

FM:

fresh mass

HPLC:

high performance liquid chromatography

IFM:

initial fresh mass

STS:

silver thiosulfate

Suc + HQS:

sucrose plus hydroxyquinoline sulfate solution

Suc + STS:

sucrose plus silver thiosulfate solution

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  1. K. M. Elhindi

    Present address: Vegetable and Floriculture Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt

Authors and Affiliations

  1. Plant Production Department, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia

    K. M. Elhindi

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Correspondence to K. M. Elhindi.

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Acknowledgments: Author wishes to thank College of Food and Agricultural Research Center and Deanship of Scientific Research, King Saud University, Saudi Arabia, for supporting this work.

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Elhindi, K.M. Effects of postharvest pretreatments and preservative solutions on vase life longevity and flower quality of sweet pea (Lathyrus odoratus L.). Photosynthetica 50, 371–379 (2012). https://doi.org/10.1007/s11099-012-0053-3

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  • DOI: https://doi.org/10.1007/s11099-012-0053-3

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