Document Type: Research Paper

Authors

1 Former M.Sc. Student, Department of Horticulture, Rasht Branch, Islamic Azad University, Rasht, Iran

2 Department of Horticulture, Rasht Branch, Islamic Azad University, Rasht, Iran

3 Department of Agronomy and Plant Breeding, Karaj Branch, Islamic Azad University, Karaj, Iran

Abstract

Cut gerbera (Gerbera jamesonii) flowers are sensitive to microbial contamination and have short vase life. The effect of salicylic acid, citric acid and ascorbic acid (50, 100 and 200 mg l-1) was evaluated on vase life of gerbera flowers. Changes in vase life, water absorption, and bacterial population in stem and vase solution, also biochemical characteristics such as protein concentration, lipid peroxidation level and enzymes activity such as superoxide dismutase and peroxidase were measured and compared with the control. Results showed that the maximum vase life (11.31 and 11.21 days) was achieved in 100 mg l-1 of both citric acid and salicylic acid, respectively. The vase life of control cut flowers was 5.80 days. Most solution uptake (0.907 ml g-1 F.W) was obtained in 100 mg l-1 of citric acid, too. The least bacterial colonies in stem end (151.00) and vase solution (66.33) was obtained in 100 mg l-1 citric acid. Differences between the content of bacterial colonies in vase solution containing 200 mg l-1 citric acid and 100 and 200 mg l-1 salicylic acid was not significant with 100 mg l-1 citric acid. The lowest content (46.04 and 46.21 nmol g-1 F.W.) of lipid peroxidation or MDA content was obtained from cut flowers treated with 200 mg l-1 of citric acid and 100 mg l-1 salicylic acid, respectively. Maximum activity of the peroxidase (0.063 mmol g-1 F.W.) and superoxide dismutase (40.80 nmol g-1 F.W.) enzymes was observed in 200 mg l-1 of citric acid.

Graphical Abstract

Highlights

• Reduction of microbial contaminant in cut gerbera flowers by natural organic acids (salicylic acid, citric acid and ascorbic acid);

• Increasing of vase life of cut gerbera flowers by natural organic acids;

• Increasing of antioxidant enzymes in cut gerbera flowers by natural organic acids.

Keywords

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