Abstract

Gladiolus (Wing’s sensation) is one of the popular cut flowers that demonstrates postharvest problems which cause shorter vase life and loss of quality. In this research, effect of salicylic acid (SA) continuous treatment on the quality and vase life of cut Gladiolus cv ‘wing’s sensation’ flowers over four developmental stages (bud stage; half bloom; full bloom; senescence) were investigated. This research was conducted in a split plot in time experiment based on completely randomized design with 3 replications. The flowers were treated in different concentrations of SA (50, 100, 150 and 200 mg/L). Results showed that the SA delayed flower senescence and leakage of ion in petals, as well as decreased fresh weight loss and lipid peroxidation. In addition, these treatments also increased antioxidant enzyme activities of peroxidase (POD) and maintain protein content. The (150 mg/L) SA treatment was the most effective on vase life of cut gladiolus flowers. Moreover, the results showed that the postharvest application of SA (150 mg/L) maintain higher spike fresh weight, antioxidant enzyme, stability of membrane and leading to delay in petal senescence.

Key words: Antioxidant enzymes, cut flower, lipid peroxidation, salicylic acid.