Open AccessStudy on the flower growth and opening to extend the vase life of the cut lotus flower (Nelumbo nucifera Gaertn.)
Author(s) -
Thuan Thi Ngoc Nguyen,
Viet Trang Bui
Publication year - 2016
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v19i4.706
Subject(s) - petal , vase life , lotus , horticulture , sugar , botany , inflorescence , cut flowers , distilled water , dry weight , nelumbo nucifera , biology , starch , chemistry , food science , cultivar , chromatography
Morphological and physiological changes were investigated during flower growth and opening to extend the vase life of cut lotus flowers. When holding the flowers in distilled water, the edge of petals and the top edge of petals became black, and the stems were bent after 17 hours. Flowers fully opened and senesced after 25 hours. At full opening flower stage, there were decreases in fresh weight, and content of starch, auxin and zeatin, and increases in dry weight, and content of total sugar, anthocyanins and flavonols, ABA and gibberellin. Petal extract showed the presence two absorption peaks at 354 nm ( due to flavonols) and 535 nm (due to anthocyanins). Among the treatments, the combination of wilted flower (5 % fresh weight) and spraying of 2 mg/L NAA and 10 % coconut water (with 0,1 % Tween 20) gave a 2 days (43,22 hours) longer for cut lotus flowers than the control.