Herbal extracts and alcohol increase vase life of Dianthus caryophyllus L. cv ‘Yellow Candy’
Abstract Some chemicals such as 8-HQS used for prolonging the vase life of cut flowers are harmful to human health. Therefore, it is necessary to identify natural compounds to delay senescence and the deterioration of cut flower tissues. Essential oils with antimicrobial properties can have a significant effect on the vase life of cut flowers. The objective was to compare the effect of essential oils (geranium [Pelargonium graveolens], caraway [Cuminum cyminum] and dill [Anethum graveolens]) against 8-HQS and alcohol on postharvest life, bacterial control and some qualitative characteristics of cut carnation (Dianthus caryophyllus L. cv ‘Yellow Candy’) flowers. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the essential oils showed that the highest percentage of essences in geranium (13.03 %), caraway (26.05 %) and dill (52.23 %) were geraniol, methyl-3-phenyl-2-propenal and linalool, respectively. Vase life increased to 15.43 and 15.11 days when using 100 mg·L-1 dill and 50 mg·L-1 geranium, respectively. Solution uptake (2.18 mL·g-1 FW) and the activity of catalase (1.78 µg·g-1 FW) were also highest in 100 mg·L-1 dill essential oil solution compared to distilled water (1.07 mL·g-1 FW and 0.90 µg·g-1 FW, respectively). The 2 % alcohol, 100 mg·L-1 dill, 50 mg·L-1 geranium, and 100 mg·L-1 caraway induced the longest vase life, with dill essential oil being the most suitable, effective and safest treatment.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Autónoma Chapingo
2021
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1027-152X2021000300135 |
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