کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4518528 1625015 2013 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of low temperature storage and sucrose pulsing on the vase life of Lilium cv. Brindisi inflorescences
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Effects of low temperature storage and sucrose pulsing on the vase life of Lilium cv. Brindisi inflorescences
چکیده انگلیسی

Lilium cv. Brindisi inflorescences were stored at 2.5 °C for 5, 10, 15 or 20 d, comparing dry storage with storage of the stem ends in water. Prior to storage, inflorescences were treated with 20 or 100 g L−1 sucrose in water, for 20 h at 20 °C. After storage the inflorescences were individually placed in water at 20 °C. The floral buds were still closed at the end of cold storage. In experiments carried out in summer, the time to bud opening was hastened by storage at 2.5 °C in water, more so after a longer period of cold storage. The time to tepal senescence after cold storage in water decreased with the time of storage. The time to tepal abscission was about 1 day longer than the time to tepal senescence. Repeat experiments in late fall and winter additionally showed early leaf yellowing after cold storage. Compared to the experiments in summer, more desiccated floral buds were found in the fall. Pulse treatment with 100 g L−1 sucrose prior to cold storage reduced the number of desiccated buds. However, leaf yellowing was aggravated by the 100 g L−1 sucrose pulse treatment. Compared to cold storage in water, dry storage at 2.5 °C further hastened the time to bud opening and also further hastened tepal senescence and abscission. Dry storage also produced more buds that desiccated or opened poorly. Sucrose treatment (100 g L−1) alleviated the effects of dry storage on tepal senescence and bud desiccation. The data showed that lily cv. Brindisi inflorescences are prone to chilling injury, but can be stored, depending on the treatment, for 5–10 d, during most of the year.


► Lilium cv. Brindisi inflorescences were stored at 2.5 °C for 5–20 d, then placed in water at 20 °C.
► Flower senescence was hastened after cold dry storage for more than 5–10 d.
► A sucrose pulse (100 g L−1) prior to cold storage alleviated the effects of storage on tepal senescence and bud desiccation.
► Lily cv. Brindisi inflorescences are prone to chilling injury.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 79, May 2013, Pages 39–46
نویسندگان
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