Articles
Glucose treatment extends the vase life of cut sweet pea flowers compared to sucrose corresponding to improved water uptake
Article number
1283_5
Pages
27 – 32
Language
English
Abstract
Sweet pea (Lathyrus odoratus L.) has a wide range of flower color and great fragrance, however its short vase life limits its commercial value.
Cut flowers of fragrant sweet pea cultivar ‘Sweet pink’ were treated with 40 g L‑1 (117 mM) sucrose or 21 g L‑1 (117 mM) glucose solutions with 200 mg L‑1 8-hydroxyquinoline and kept at 23°C, 70% relative humidity, under 20-40 µmol m‑2 s‑1 photon flux density and 12 h photoperiod.
Solution uptake, petal water potential and relative water content of petals were measured.
The vase life of cut flowers was seven days under sucrose treatment and nine days under glucose treatment, respectively.
From 3 days after harvest (DAH), solution uptake of cut flowers was decreased by sucrose treatment.
Thus, petal water potential was also decreased by sucrose treatment on 3 DAH. On the other hand, under glucose treatment, relative water content of petals was increased on 3 DAH and petals were kept high water potential.
Under sucrose treatment, low solution uptake may result in water shortage in petals.
High solution uptake was kept by glucose treatment and subsequent water relation of petals was improved; thus, vase life of cut flowers supposed to be extended.
Cut flowers of fragrant sweet pea cultivar ‘Sweet pink’ were treated with 40 g L‑1 (117 mM) sucrose or 21 g L‑1 (117 mM) glucose solutions with 200 mg L‑1 8-hydroxyquinoline and kept at 23°C, 70% relative humidity, under 20-40 µmol m‑2 s‑1 photon flux density and 12 h photoperiod.
Solution uptake, petal water potential and relative water content of petals were measured.
The vase life of cut flowers was seven days under sucrose treatment and nine days under glucose treatment, respectively.
From 3 days after harvest (DAH), solution uptake of cut flowers was decreased by sucrose treatment.
Thus, petal water potential was also decreased by sucrose treatment on 3 DAH. On the other hand, under glucose treatment, relative water content of petals was increased on 3 DAH and petals were kept high water potential.
Under sucrose treatment, low solution uptake may result in water shortage in petals.
High solution uptake was kept by glucose treatment and subsequent water relation of petals was improved; thus, vase life of cut flowers supposed to be extended.
Authors
T. Hirose, Y. Kawasumi, R. Kaneeda, T. Handa
Keywords
Lathyrus odoratus L., longevity, sugar, water potential
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