Effect of Antibiotics and Essential Oils on Postharvest Life and Quality Characteristics of Chrysanthemum Cut Flower

Authors

1 Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran

2 Young Researchers and Elites Club, Rasht Branch, Islamic Azad University, Rasht, Iran

3 Faculty of Agriculture and Natural Resources Research Center of Qazvin, Iran

4 Young Researchers and Elites Club, Tafresh Branch, Islamic Azad University, Tafresh, Iran

Abstract

Chrysanthemum cut flower is not sensitive to ethylene and its vase life depends on vascular blockage. In order to evaluating of effect of antibiotics and essential oils on the vase life and quality characteristics of chrysanthemum cut flower an experiment carried out based on a RCD with 10 treatments: Artemisia at 3 levels (10, 30 and 50 %), amoxicillin at 3 levels (100, 200 and 300 mg l-1), Rifampin at 3 levels (100, 200 and 300 mg l-1) and the control plants in 3 replications. Analysis of variance showed that effect of treatments on measured traits was significant at p£0.05 or p£0.01. Mean comparisons also revealed that 30% of Artemisia oil, 200 mg l-1 amoxicillin and 200 mg l-1 rifampin caused the longest vase life, the highest preservative solution uptake. petal's soluble protein contents, leaf chlorophyll and maximum fresh weight.

Keywords