Effect of silver thiosulfate complex (STS) in combination with sucrose on the vase life of cut sweet pea flowers.

摘要

Cut sweet pea (cv. Diana) flowers were held in (1) 100 g sucrose/litre for 16 h, (2) 0.2 mM silver thiosulfate complex (STS) for 2 h, (3) 0.2 mM STS for 2 h followed by 100 g sucrose/litre for 16 h, or (4) water (control). Compared with the control,all treatments promoted floret size, advanced opening and extended longevity. Treatment (3) was the most effective in promoting floret opening and extending longevity (floret longevity increased from 1.7 days in the control treatment to 6.0 days). Treatments (1) and (3) increased anthocyanin concentrations in florets. All treatments, particularly those with sucrose, inhibited ethylene production.