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The effect of preservatives on water balance in cut clematis flowers

Author:
Rabiza-Swider, Julita, Skutnik, Ewa, Jedrzejuk, Agata
Source:
Journal of horticultural science & biotechnology 2017 v.92 no.3 pp. 270-278
ISSN:
1462-0316
Subject:
8-hydroxyquinoline citrate, Clematis, cultivars, cut flowers, flowers, longevity, preservatives, shoots, sucrose, transpiration, vase life, water balance, water uptake, wilting, xylem
Abstract:
A positive water balance is crucial for longevity of cut shoots. When water loss by transpiration exceeds water uptake by cut flowers, wilting symptoms appear. Clematis is a very attractive plant which can be used as a cut flower provided that suitable cultivars are chosen. The vase life of four cultivars tested ranged between 6.7 days and 9.0 days and the standard preservative – 200 mg·dm(−3) 8-hydroxyquinoline citrate (8HQC) plus 2% sucrose – prolonged it significantly in two cultivars, while 8HQC alone was efficient in only one. The preservatives delayed reduction in fresh weight. An enhancement of water uptake by the preservatives resulted in prolonged vase life of flowers in two cultivars. However, the effect of preservatives on transpiration was not related to longevity. In addition, longevity did not depend on the xylem vessel size: the cultivar with the longest vase life had the lowest average xylem vessel diameter while the cultivar with the largest vessels had an intermediate vase life. Preservatives did not always affect the number of blockages in xylem appearing during vase life. Generally, the effects of preservatives on the elements of water balance in cut shoots of clematis were not directly related to the postharvest longevity.
Agid:
5687825