Effects of high CO2 and low O2 on biochemical changes in cut Dendrobium orchids

Abstract

Exportation of cut flowers entails long distance transportation, and the quality of cut flowers deteriorates as the distance and transportation time increase. Low storage temperatures and modified atmosphere are commonly used to extend the life of cut flowers. As a result, this research explored the potential use of high CO 2 and low O 2 to prolong the shelf life of cut flowers. Specifically, this study examined the effects of high CO 2 and low O 2 storage on the biochemical changes in cut Dendrobium pink stripe orchid flowers. The experiments were conducted under normal and high CO 2 and low O 2 conditions, and results were compared. Under the normal condition, carbon dioxide (CO 2 ) and oxygen (O 2 ) concentrations were 0.03 % and 21 %. In the high CO 2 and low O 2 environment, CO 2 was varied between 5 and 10 %; and O 2 between 2, 4, 6, and 8 %. The storage temperature and relative humidity were 13 C and 95 %. The originality of this work is the use of high CO 2 and low O 2 storage environments to investigate the biochemical changes in cut Dendrobium orchid flowers. The experimental results showed that high CO 2 and low O 2 significantly enhanced the storage life of Dendrobium orchid flowers (p < 0.05). The longest storage life of 28.33 days was achieved under 5 % CO 2 and 2 % O 2 atmosphere condition, compared with 11.67 days under the normal atmosphere condition. High CO 2 and low O 2 storage also helped to retain total anthocyanin content while lowering fresh weight loss, respiration rate, ethylene production, protein degradation, and protease activity.

Effects of active and passive modified atmosphere packaging on biochemical properties of cut Dendrobium orchid flowers

“…Specifically, CO 2 competed for the receptor sites with ethylene ( Poonsri, 2020 ). In addition, the semi-permeability of plastic films altered the internal atmosphere (higher CO 2 and lower O 2 ), which reduced the ethylene production and ethylene action ( Brandes and Zude-Sasse, 2019 ; Kader, 2002 ; Andrew et al., 2009 ; Poonsri, 2021 ). Specifically, the ethylene production was reduced as low O 2 inhibited the conversion of 1-aminocyclopropane-1-carboxylic acid (ACC) into ethylene ( Poonsri, 2020 ).…”

“…In comparison with air-stored flowers, those retained in PP-film passive MAP had lower water vapor transmission and longer shelf life ( Singh et al., 2009 ). In addition, the orchid flowers wrapped in PP-film passive MAP had higher internal CO 2 , lower respiration rate, and lower ethylene production, vis-à-vis those stored in PP-film active MAP ( Uthairatanakij et al., 2010 ; Poonsri, 2021 ).…”

Effects of Active and Passive Modified Atmosphere Packaging on the Vase Life and Quality of Narcissus (Narcissus tazetta L.) ‘Shahla’ Cut Flowers

“…The extended vase life under conditions of 20% CO2 and 10% O2 could be related to reduced respiration rates, ethylene production, and oxidation of the narcissus cut flower under high CO2 and low O2 conditions (authors). The researchers attributed the reduced respiration rate in CO2-treated Dendrobium cut flowers (Ketsa 1986;Poonsri 2021b) to the inhibitory effect of CO2 on phosphofructokinase in the glycolytic pathway. Some studies have reported a positive relationship between water uptake and vase life.…”

Optimisation of the controlled atmosphere storage and shelf life of Lilium longiflorum

“…Experimental results depicted in Figure 2 show that an appropriate increase in CO 2 concentration inhibits respiration rate because CO 2 is a product of respiration and can interfere with the Krebs cycle enzymes at high concentrations, leading to decreased fruit metabolism (Martins et al, 2014). However, excess CO 2 induces anaerobic respiration (Poonsri, 2021;Junior et al, 2019), increasing the proportion of CO 2 release from fruits and vegetables. Moreover, because the energy conversion efficiency of anaerobic respiration is low, and large quantities of harmful substances are produced, this inevitably results in dry matter loss and increased cell inactivation, a decrease in water storage capacity, and an increase in the final weight loss rate.…”