Effect of salicylic and ascorbic acids on post-harvest vase life of Chrysanthemum cut flowers

Abstract

Flower vase life is one important aspect in determining the flower quality in the cut flower chrysanthemum. The use of ascorbic or salicylic acid as preservative solutions was expected to have an impact on the prolonged duration of the cut flower freshness. The research was designed in two parallel experiments. The first dealt with salicylic acid, while the second focused on ascorbic acid. Both experiments were arranged in a factorial completely blocked randomised design. Two chrysanthemum varieties, i.e., ‘Reagent Sunny’ and ‘Yellow Fiji’ were the first factor and concentrations of the salicylic or ascorbic acids, i.e., 0, 100, 200 and 300 ppm became the second factor. The results showed the termination of the flower freshness was recognised by the wilted leaves and petals, and petal colour changes. In all the treatments, the colour change of the wilted petals of each variety fell in the same colour, indicating the direction of the colour changes was not affected by the ascorbic/salicylic acids. Ascorbic acid at 200 ppm induced longer flower longevity than the control with delayed chlorophyll degradation in both tested cultivars. In the salicylic acid applications, a 100-ppm solution induced longer flower freshness only in the ‘Reagent Sunny’. In higher concentrations, salicylic acid solutions induced shorter flower freshness with faster chlorophyll degradation and basal tissue damage in the ‘Yellow Fiji’.