Improvng the keeping quality of sweet pea cut flowers by nano silver and some other preservative solutions [electronic resource]

Includes references.

This research was carried out at Hort. Res. Inst. During 2012 and 2013 seasons.The aim of this study was to investigate the effect of some chemical preservatives (STS, Nano Ag+, Neem and Norborgadiene) solutions on each of improve keeping quality ,enhance water uptake, delay leaf wilting and extend the shelf life period of sweet pea flowers. Mostly, treatments under this study, improved flowers quality and increased vase life of sweet pea cut flowers as compared to control treatment. The longest vase life (13 and 13.67 days, in both seasons) of sweet pea cut flowers was obtained by pulsing flowers in Nano Ag+ (8xl03 ) at 10 ml/l for 1 hr., then transfered to hold in vase solution (5% sucrose+ 200 ppm 8-HQS + 150 ppm citric acid) to complete their shelf life duration. Moreover, this treatment recorded higher rate for daily fresh weight (%), daily solution uptake @flower), total chlorophyll (mg/g f.w.) and reduced sugars (%). In -this regard, treatments can be arranged in descending order i.e., Nano Ag+ (8x103 ) at 10, 5 and 1 ml/L > STS for 15,10 and 5 min > Norbomadiene (NBD) at 2,5 and 10 ml/l > Neem at 2, 5 and 10 mVl. The fresh weight was gradually increased up to the 6th day then decreased. However, water uptake increased up to the 3rd day then gradually decreased. The flower opening (%) increased with extending their shelf life periods up to 12th day. Dipping flowers in Neem (azal /t 5% Azedirachtin) at 2 and 5cm/l for lhr., then holding in vase solution recorded high level of flower opening (%) and carotenoids in leaves of sweet pea cut flowers

Summary in Arabic.

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