Articles
EFFECT OF SILVER THIOSULFATE COMPLEX (STS) IN COMBINATION WITH SUCROSE ON THE POSTHARVEST FRAGRANCE OF CUT SWEET PEA FLOWERS
Article number
970_21
Pages
197 – 204
Language
English
Abstract
Sweet pea (Lathyrus odoratus L.) is a desirable cut flower because of its wide range of colors and exceptional fragrance.
However, cut flowers of sweet pea have short longevity, and so preservatives such as silver thiosulfate complex (STS) have to be used immediately after cutting.
It has been reported that treatment with STS in combination with sucrose is more effective at improving postharvest life than with either STS or sucrose alone.
In this study, we investigated the effects of STS alone and STS followed by sucrose treatment on the fragrance of cut sweet pea flowers.
Flower of sweet pea Sweet pink were cut and divided between control and STS treatment groups.
STS treatment group was subjected to 1000-fold diluted STS solution for 1 hour.
Then STS treated group was divided into 2 groups.
One group was treated with 4% sucrose solution for the remainder of the experiment, and another STS treatment group and the controls were treated with water alone.
Exogenous aroma compounds of 3 cut flowers (9 florets) from the control, STS and STS followed by sucrose were analyzed by SPME method, and identified and quantified by GC-MS. Aroma compounds were recovered at 12 pm each day after cutting for 5 days in order to determine the daily pattern of emission.
Twenty-one major aroma compounds were detected in the all treatments. β-trans-ocimene, linalool and trans-geraniol were the major aroma compounds emitted from sweet pea flowers.
Emissions from the STS treatments were greater than from the control, but were much less than from STS followed by sucrose treatment.
These results reveal that STS treatment alone had only a small effect on the emission of aroma compounds from the flower of sweet pea, but that STS followed by sucrose treatment greatly promoted the emission of aroma compounds.
However, cut flowers of sweet pea have short longevity, and so preservatives such as silver thiosulfate complex (STS) have to be used immediately after cutting.
It has been reported that treatment with STS in combination with sucrose is more effective at improving postharvest life than with either STS or sucrose alone.
In this study, we investigated the effects of STS alone and STS followed by sucrose treatment on the fragrance of cut sweet pea flowers.
Flower of sweet pea Sweet pink were cut and divided between control and STS treatment groups.
STS treatment group was subjected to 1000-fold diluted STS solution for 1 hour.
Then STS treated group was divided into 2 groups.
One group was treated with 4% sucrose solution for the remainder of the experiment, and another STS treatment group and the controls were treated with water alone.
Exogenous aroma compounds of 3 cut flowers (9 florets) from the control, STS and STS followed by sucrose were analyzed by SPME method, and identified and quantified by GC-MS. Aroma compounds were recovered at 12 pm each day after cutting for 5 days in order to determine the daily pattern of emission.
Twenty-one major aroma compounds were detected in the all treatments. β-trans-ocimene, linalool and trans-geraniol were the major aroma compounds emitted from sweet pea flowers.
Emissions from the STS treatments were greater than from the control, but were much less than from STS followed by sucrose treatment.
These results reveal that STS treatment alone had only a small effect on the emission of aroma compounds from the flower of sweet pea, but that STS followed by sucrose treatment greatly promoted the emission of aroma compounds.
Publication
Authors
H. Ikeura, T. Kuwahara, T. Handa
Keywords
sweet pea, STS, sucrose, aroma, emission, SPME
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