Effect of thyme essential oil and ethanol on vase life and some physiological traits of alstroemeria (Alstroemeria sp.)
محورهای موضوعی : Plant Physiology
Behzad Kaviani
1
,
Mohammad Reza Safari Motlagh
2
,
Milad Ghorbanali Nazarpour
3
1 - Department of Horticultural Science, Faculty of Agricultural Science, Islamic Azad University, Rasht, Iran
2 - Department of Plant Protection, Faculty of Agriculture, Rasht Branch, Islamic Azad University, Rasht, Iran
3 - Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
کلید واژه: Carotenoid, chlorophyll, cut flowers, postharvest life, senescence,
چکیده مقاله :
Alstroemeria (Alstroemeria sp.) is a permanent herbaceous plant species. Fast yellowing of Alstroemeria (Alstroemeria sp.) leaves after harvest and before petal shedding is the main factor limiting their vase life. This research investigated the effect of thyme essential oil (0, 50, 100, and 200 mg/L) and ethanol (0, 10, 20, and 40 mg/L) on retarding the senescence of cut alstroemeria flowers in a factorial experiment. Various quantitative and qualitative traits particularly vase life, flower opening index, water uptake, fresh weight loss, dry weight percentage, and vase solution and stem-end bacteria population were measured. Thyme essential oil at a concentration of 200 mg/L without ethanol application was most influential on vase life, reduction of bacteria population, and water uptake and exhibited almost acceptable dry weight and flower opening rate. Overall, it is concluded that the suitable application of thyme and ethanol at proper rates is effective in extending the vase life of alstroemeria.
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