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Aroma production from cut sweet pea flowers ( Lathyrus odoratus ): the role of ethylene
Author(s) -
Sexton Roy,
Stopford Andrew P.,
Moodie William T.,
Porter Alexander E. A.
Publication year - 2005
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.2005.00498.x
Subject(s) - petal , linalool , ethylene , botany , lathyrus , geraniol , nerol , abscission , horticulture , aroma , wilting , biology , cut flowers , chemistry , food science , essential oil , biochemistry , catalysis
The major components of the scent of cut sweet pea flowers ( Lathyrus odoratus L. cv Royal Wedding) are (E) and (Z)‐ocimene, linalool, nerol, geraniol and phenylacetaldehyde. The aroma is almost exclusively produced by the standard and wing petals, with very little emanating from the keel petals and other floral structures. Only traces of these volatiles were detected in the liquid excreted by glandular trichomes on the surface of the scented petals. Once flowers are cut for display they produce increasing amounts of ethylene which induces wilting after 48 h and petal abscission 24 h later. The rate of linalool and ocimene emission declines over the first 48 h to approximately 10% of that directly after harvest. Ethylene production is not saturating during the first 24 h of vase life and exogenous ethylene further accelerates the senescence processes and loss of fragrance. Addition of the ethylene antagonists 1‐methylcyclopropene (1‐MCP) and silver thiosulphate (STS) delayed wilting and abscission for several days and similarly inhibits the decline in terpenoid emission.