New Zealand Journal of Crop and Horticultural Science abstracts
Influence of ethanol on climacteric senescence in five cultivars of
carnation
U. K. PUN
R. N. ROWE
J. S. ROWARTH+
Soil, Plant and Ecological Sciences Division
Lincoln University
P. O. Box 84
Canterbury, New Zealand
email: RowarthJ@lincoln.ac.nz
M. F. BARNES
C. O. DAWSON
Animal and Food Sciences Division
Lincoln University
P. O. Box 84
Canterbury, New Zealand
J. A. HEYES
New Zealand Institute of Crop & Food
Research Ltd
Private Bag 11 600
Palmerston North, New Zealand
Abstract The effects of ethanol on carnation (
Dianthus
caryophyllus L.) cut flowers were studied by treating five cultivars
(`Yellow Candy', `Sandrosa', `Francisco', `White Candy', and `Iury') with up to
8% ethanol solution and measuring vase life, solution uptake, delay in bud
opening of flowers, and ethylene production. Treatment with 4 or 6% ethanol
increased the vase life of `Yellow Candy', `White Candy', and `Iury', but not
of `Sandrosa' or `Francisco'. Cultivars showed variable response to ethanol
treatment with regards to uptake of solution, vase life increment, and delay in
bud opening. The highest increment in vase life after flower opening with 4%
ethanol was for `Yellow Candy', where the vase life doubled. Total ethylene
production in untreated flowers varied according to cultivars; treatment with
4% ethanol inhibited ethylene production as well as sensitivity to ethylene.
`Yellow Candy' was the most sensitive to ethylene and most responsive to
ethanol; `Sandrosa' was the least sensitive to ethylene and least responsive to
ethanol treatment. The effectiveness of ethanol in extending vase life
correlated closely with the longevity, ethylene production, and ethylene
sensitivity of each cultivar.
Keywords biosynthesis; climacteric senescence; cultivars;
Dianthus caryophyllus L.; ethanol; ethylene
+Corresponding author.
H98044
Received 22 September
1998; accepted 9 December 1998
Short communication
PDF file of entire paper: medium quality (631K); (scanned from paper original: notes about this process)
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