Effects of some preservative solutions on vase life and keeping quality of snapdragon (Antirrhinum majus L.) cut flowers

AbstractThe effect of selected chemical agents used as preservative solutions to improve the keeping quality of cut snapdragon (Antirrhinum majus L. cv. Yellow Butterfly) flowers had been studied. These preservative solutions (treatments) were: 2% sucrose, 200ppm 8-hydroxyquinoline sulfate (8-HQS), pulsing treatment with 200ppm 8-HQS in combination with 2% sucrose for 12h, pulsing the spikes with 0.2mM silver thiosulfate (STS) for 1h, pulsing with 0.2mM STS for 1h followed by 2% sucrose solution, or distilled water used as control. The results showed that all treatments had improved the keeping quality and vase life of the cut flowers comparing to control ones. Among all these treatments, the 8-HQS plus 2% sucrose treatment showed best water uptake, water balance, percentage of maximum increase in fresh weight of the cut flower stem and vase life which was extended up to 18days. Moreover, this keeping solution treatment retarded the degradation of chlorophyll as well as carbohydrate of the cut flowers during their postharvest life. It has been concluded that 200ppm 8-HQS combined with 2% sucrose solution has the potential to be used as a commercial cut flower preservative solution to delay flower senescence, enhance post-harvest quality and prolong the vase life of cut snapdragon flowers