• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Indexing and Abstracting
    • Related Links
    • FAQ
    • Peer Review Process
    • News
  • Guide for Authors
  • Submit Manuscript
  • Reviewers
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
International Journal of Horticultural Science and Technology
Articles in Press
Current Issue
Journal Archive
Volume Volume 6 (2019)
Volume Volume 5 (2018)
Volume Volume 4 (2017)
Volume Volume 3 (2016)
Issue Issue 2
Summer and Autumn 2016, Page 99-264
Issue Issue 1
Winter and Spring 2016, Page 1-98
Volume Volume 2 (2015)
Volume Volume 1 (2014)
Mirdehghan, S., Aghamolaei, Z. (2016). Application of Various Concentrations of Essential Oils of Savory, Ajowan and Thyme to Maintain Quality and Shelf Life of Gladiolus Cut Flower. International Journal of Horticultural Science and Technology, 3(1), 33-41. doi: 10.22059/ijhst.2016.58159
Seyed Hossein Mirdehghan; Zahra Aghamolaei. "Application of Various Concentrations of Essential Oils of Savory, Ajowan and Thyme to Maintain Quality and Shelf Life of Gladiolus Cut Flower". International Journal of Horticultural Science and Technology, 3, 1, 2016, 33-41. doi: 10.22059/ijhst.2016.58159
Mirdehghan, S., Aghamolaei, Z. (2016). 'Application of Various Concentrations of Essential Oils of Savory, Ajowan and Thyme to Maintain Quality and Shelf Life of Gladiolus Cut Flower', International Journal of Horticultural Science and Technology, 3(1), pp. 33-41. doi: 10.22059/ijhst.2016.58159
Mirdehghan, S., Aghamolaei, Z. Application of Various Concentrations of Essential Oils of Savory, Ajowan and Thyme to Maintain Quality and Shelf Life of Gladiolus Cut Flower. International Journal of Horticultural Science and Technology, 2016; 3(1): 33-41. doi: 10.22059/ijhst.2016.58159

Application of Various Concentrations of Essential Oils of Savory, Ajowan and Thyme to Maintain Quality and Shelf Life of Gladiolus Cut Flower

Article 4, Volume 3, Issue 1, Winter and Spring 2016, Page 33-41  XML PDF (525.02 K)
Document Type: Research Paper
DOI: 10.22059/ijhst.2016.58159
Authors
Seyed Hossein Mirdehghan email 1; Zahra Aghamolaei2
1Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Iran
2Department of Horticulture, Islamic Azad University, Jiroft, Kerman, Iran
Abstract
Two experiments were designed to evaluate the addition of essential oils to preservative solution and subsequent effects on postharvest quality and vase life of Gladiolus ‘Sorati’ cut flowers. In first experiment, the solutions of savory (Satureja hortensis.), ajowan (Trachyspermum ammi) and thyme (Thymus vulgaris) were applied at the concentrations of 2, 4, and 6 (mg L−1), distilled water + 2% sucrose were considered as control treatment. In second experiment, the cut flowers pulsed with CaCl2 and AgNO3 for 1 h and then transferred to preservative solution contain 2 mg L-1 of savory, ajowan, thyme and distilled water (control). All cut flowers were kept at 25±2oC for 20 days and qualitative properties were evaluated during postharvest periods. Savory 2 mg L−1 exhibited as the most effective treatment for minimizing dehydration of the gladiolus cut flowers by enhancing the water absorption and flower weight rate than other treatments. The interaction of pulsing with CaCl2 and essential oils could maintain the quality of cut flowers.
Keywords
Antioxidants; Ethylene; Medicinal plant; vascular blockage; vase life
References
Amarowicz, R., Z. Zegarska, R. Rafałowski, R.B. Pegg, M. Karamac, and A. Kosinska. 2009. Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram. Eur. J. Lipid Sci. Technol. 111: 1111–1117.

Arora, A., R.K. Sairam, and G.C. Srivastava. 2002. Oxidative stress and antioxidant system in plants. Curr. Sci. 82: 1227-1238.

Bahrehmand, S., Razmjoo, J. and Farahmand, H. 2014. Effects of nano-silver and sucrose applications on cut flower longevity and quality of tuberose (Polianthus tuberosa). Int. J. Hort. Sci. Technol. 1: 67-77.

Capdeville, G.D., L.A. Maffia, F.L. Finger, and U.G. Batista. 2003. Gray mold severity and vase life of rose buds after pulsing with citric acid, salicylic acid, calcium sulfate, sucrose and silver thiosulfate. Fitopatol. Bras. 28: 380-385.

Chen, F., Z. Shi, K.G. Neoh, and E.T. Kang. 2009. Antioxidant and antibacterial activities of eugenol and carvacrol-grafted chitosan nanoparticles. Biotechnol. Bioeng. 104: 30-39.

Dhindsa, R.S., D. Plumb-Dhindsa, and T.A. Thorpe. 1981. Leaf senescence: correlated with increased levels of membrane permeability and lipid peroxidation, and decreased levels of superoxide dismutase and catalase. J. Exp. Bot. 32:93–101.

Ezhilmathi, K., V.P. Singh, A. Arora, and R.K. Sairam. 2007. Effect of 5-sulfosalicylic acid on antioxidant activity in relation to vase life of gladiolus cut flowers. Plant Growth Regul. 51: 99–108.

Geshnizjany, N., Ramezanian, A. and M. Khosh-Khui. 2014. Postharvest life of cut gerbera (Gerbera jamesonii) as affected by nano-silver particles and calcium chloride. Int. J. Hort. Sci. Technol. 2: 171-180.

Halevy, A.H. and S. Mayak, 1981. Senescence and postharvest physiology of cut flowers. Part 2. Hort. Rev. 3: 59-143.

Jia, H.L., Q.L. Ji, S.L. Xing, P.H. Zhang, G.L. Zhu, and X.H. Wang. 2010. Chemical composition and antioxidant, antimicrobial activities of the essential oils of Thymus marschallianus Will. and Thymus proximus Serg. J. Food Sci. 75: 59-65.

Kays, S.J. 1991. Postharvest physiology of perishable plant products. Chapman and Hall. London. England.

Ketsa S., Y. Piyasaengthong, S. Prathuangwong. 1995. Mode of action of AgNO3 in maximizing vase life of dendrobium pompadour flowers. Postharvest Biol. Technol. 5: 109-117.

Meman, M.A. and K.M. Dabhi. 2006. Effects of different stalk lengths and certain chemical substances on vase life of gerbera (Gerbera jamesonii Hook.) cv. ‘Savana Red’ J. Appl. Hort. 8: 147–150.

Mortazavi, N., R. Naderi, A. Khalighi, M. Babalar and H. Allizadeh. 2007. The effect of cytokinin and calcium on cut flower quality in rose (Rosa hybrida L.) cv. Illona. J. Food Agr. Environ. 5: 311-313.

Nair, S.A., V.T. Singh, and V.R.S. Sharma. 2003. Effect of chemical preservatives on enhancing vase-life of gerbera flowers. J. Trop. Agr. 41: 56–58.

Nowak, J. and R.M. Rudnicki. 1990. Postharvest handling and storage of cut fowers, florist greens and potted plants. Timber Press, Portland.

Ozcan, M. and O. Erkmen. 2001. Antimicrobial activity of the essential oils of turkish plant species. Eur. Food Res. Technol. 212: 658-660.

Santos-Gomes, P.C., R.M. Seabra, P.B. Andrade, and M. Fernandes-Ferreira. 2002. phenolic antioxidant compounds produced by in vitro shoots of sage (Salvia officinalis L.). Plant Sci. 162: 981-987.

Solgi, M., M.T. Kafi, S. Taghavi, and R. Naderi. 2009. Essential oils and silver nanoparticles (snp) as novel agents to extend vase-life of gerbera (Gerbera jamesonii cv. ‘Dune’) flowers. Postharvest Biol. Technol. 53: 155–158.

Tzortzakisa, N., A. Chrysargyrisa, D. Sivakumarb, and K. Loulakakisc. 2016.  Vapour or dipping applications of methyl jasmonate, vinegar and sage oil for pepper fruit sanitation towards grey mould. Postharvest Biol. Technol.  118: 120-127

Thompson J.E., R.L. Ledge, and R.F. Barber. 1987. The role of free radicals in senescence and wounding. New Phytol. 105:317–344

Van Doorn, W.G. and Y. De Witte. 1994. Effect of bacteria on scape bending in cut Gerbera jamesonii flowers. J. Amer. Soc. Hort. Sci. 119: 568–571.

Zoua, J., Y. Zhoub, X. Caia, and C. Wanga. 2014. Increase in DNA fragmentation and the role of ethylene and reactive oxygen species in petal senescence of Osmanthus fragrans. Postharvest Biol. Technol. 93: 97–105. 

Statistics
Article View: 1,866
PDF Download: 1,580
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Creative Commons License
This journal (IJHST) is licensed under a Creative Commons Attribution 4.0 International License.

دانش گستر فرنام |

Journal Management System. Designed by sinaweb.