Volume 12, Issue 43 (spring 2008)                   2008, 12(43): 1-9 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Karimi M, Hassanpour Asil M, Samizadeh Lahiji H, Talesh Sasani S. Effects of Temperature and Different Chemical Treatments on Vase Life of Cut Flowers of Lilium cv.Pisa. Journal of Crop Production and Processing 2008; 12 (43) :1-9
URL: http://jcpp.iut.ac.ir/article-1-816-en.html
Abstract:   (20661 Views)

  Experiments were conducted to study the effects of temperature and chemical treatments on the vase life of cut Asiatic hybrid lily cultivar Pisa, with sixteen chemical treatments using factorial design with 3 replication arrangements. Lilium cut flowers were harvested when the first flower colored fully. Following chemical treatments, they were grouped in different combinations before storage. The treatments included sucrose, 8- hydroxy quinoline sulfate (HQS), citric acid (CA), gibberellic acid (GA3), kinetine (KI) and distilled water as control. Lilium cut flowers were pulsed for 24 hours in different solutions, then brought out and kept in the distilled water at temperatures of 4°C and 22 ° C .Effects of applied treatments were evaluated on different characteristics like vase life, the amount of water absorbed, flower diameter, total soluble solids and fresh weight. Results showed that the temperature of 4°C had the most effect on vase life, keeping the quality of lilium cut flowers. The results also displayed that the chemical treatments kinetine + sucrose had the most effect on vase life and percentage of sucrose, gibberellic acid + kinetine delayed yellowing of the foliage, 8- hydroxy quinoline absorbed the most amount of water, and treatments sucrose + kinetine , gibberellic acid + 8- hydroxy quinoline sulfate and gibberellic acid + citric acid were most effective in increasing the flowers diameter.

Full-Text [PDF 480 kb]   (1661 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.