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Methyl jasmonate and sucrose improve anthocyanins content and extend longevity of Vanda 'Sansai Blue' cut flowers
Year:
2022
Source of publication :
Acta Horticulturae
Authors :
Meir, Shimon
;
.
Philosoph-Hadas, Sonia
;
.
Volume :
Co-Authors:
Y. Ussawaparkin,
S. Khunmuang,
M. Buanong,
S. Meir,
S. Philosoph-Hadas
Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Cut flowers of Vanda ‘Sansai Blue’ orchids, a hybrid of V. ‘Crimson Glory’ × V. coerulea, are very attractive due to their light blue big size florets, which possess a beautiful shape pattern. Anthocyanins were found to be the main pigments in Vanda ‘Sansai Blue’ flowers. Since methyl jasmonate (MJ) and sugars were reported to promote anthocyanin content and delay senescence in flowers and fruits, we examined the effects of MJ and sucrose application on accumulation of anthocyanins and appearance of senescence symptoms in florets of cut flowers of Vanda ‘Sansai Blue’ during vase life. Two experiments were conducted in which MJ with or without sucrose were applied in the vase solution, in a controlled observation room. The cut flowers were continuously incubated in three concentrations of MJ solution, 0.7, 1.1 or 1.6 mM, and control flowers were incubated in distilled water. All solutions contained active chlorine to avoid contamination. The best and lowest MJ concentration in terms of the parameters of flower senescence, sugar and anthocyanin content was found to be 1.1 mM. Therefore, the effect of 1.1 mM MJ on the quality parameters was further examined in combination with 2% sucrose. Treatment with 1.1 mM MJ alone significantly increased the accumulation of total sugar and anthocyanin contents in the petals, and delayed flower senescence. Adding 2% sucrose to the 1.1 mM MJ solution resulted in only a slight improvement in the anthocyanin content during the initial 6 days of vase life compared to MJ alone. However, the increase in vase life in response to the combined treatment was significant compared to water control. In conclusion, the results suggest that a continuous application of MJ and sucrose may improve the anthocyanin content in petals of cut flowers of Vanda ‘Sansai Blue’ orchids, thereby preserving their quality for about 13 days.

Note:
Related Files :
anthocyanin
senescence
sugar
Vanda
Vase life
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More details
DOI :
10.17660/ActaHortic.2022.1336.41
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
58843
Last updated date:
01/05/2022 17:24
Creation date:
01/05/2022 17:24
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Scientific Publication
Methyl jasmonate and sucrose improve anthocyanins content and extend longevity of Vanda 'Sansai Blue' cut flowers
Y. Ussawaparkin,
S. Khunmuang,
M. Buanong,
S. Meir,
S. Philosoph-Hadas
Methyl jasmonate and sucrose improve anthocyanins content and extend longevity of Vanda 'Sansai Blue' cut flowers

Cut flowers of Vanda ‘Sansai Blue’ orchids, a hybrid of V. ‘Crimson Glory’ × V. coerulea, are very attractive due to their light blue big size florets, which possess a beautiful shape pattern. Anthocyanins were found to be the main pigments in Vanda ‘Sansai Blue’ flowers. Since methyl jasmonate (MJ) and sugars were reported to promote anthocyanin content and delay senescence in flowers and fruits, we examined the effects of MJ and sucrose application on accumulation of anthocyanins and appearance of senescence symptoms in florets of cut flowers of Vanda ‘Sansai Blue’ during vase life. Two experiments were conducted in which MJ with or without sucrose were applied in the vase solution, in a controlled observation room. The cut flowers were continuously incubated in three concentrations of MJ solution, 0.7, 1.1 or 1.6 mM, and control flowers were incubated in distilled water. All solutions contained active chlorine to avoid contamination. The best and lowest MJ concentration in terms of the parameters of flower senescence, sugar and anthocyanin content was found to be 1.1 mM. Therefore, the effect of 1.1 mM MJ on the quality parameters was further examined in combination with 2% sucrose. Treatment with 1.1 mM MJ alone significantly increased the accumulation of total sugar and anthocyanin contents in the petals, and delayed flower senescence. Adding 2% sucrose to the 1.1 mM MJ solution resulted in only a slight improvement in the anthocyanin content during the initial 6 days of vase life compared to MJ alone. However, the increase in vase life in response to the combined treatment was significant compared to water control. In conclusion, the results suggest that a continuous application of MJ and sucrose may improve the anthocyanin content in petals of cut flowers of Vanda ‘Sansai Blue’ orchids, thereby preserving their quality for about 13 days.

Scientific Publication
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