Source-Sink Relations in Cut Roses During Vase Life.

Marissen, N.; Brijn, la L.

doi:10.17660/actahortic.1995.405.9

Cited by 15 publications

(7 citation statements)

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“…The importance of endogenous carbohydrates to cut flower PHL has been reported by several authors (Celikel and Karacaly, 1995;Coorts, 1973;Halevy and Mayak, 1979). In addition, studies have demonstrated the importance of carbohydrate metabolism and source-sink relationships to PHL (Coorts, 1973;Marissen and La Brijn, 1995;Nichols, 1973). Positive correlations of PHL with number of flowers opened postharvest in the F 2 segregating population suggest long PHL is associated in part with more florets opening on a cut flower stem postharvest.…”

Section: Discussionmentioning

confidence: 75%

Genetic Analysis of Cut-flower Longevity in Antirrhinum majus

Schroeder¹,

Stimart²

2001

jashs

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Genetics of Antirrhinum majus L. (snapdragon) cut flower postharvest longevity (PHL) was investigated by generation means analysis using a white short-lived inbred (WS) and white long-lived inbred (WL) to determine mode of inheritance and heritability. Broad and narrow sense PHL heritability was estimated at 78% and 30%, respectively. Scaling tests for adequacy of an additive-dominance model in explaining PHL inheritance suggested absence of epistasis. However, joint scaling indicated digenic or higher order epistatic interactions. Fitting of a digenic epistatic model revealed significant additive effects and nonsignificant dominance and epistatic interactions. Additionally, based on sequential model fittings all six parameters [mean, additive (a), dominance (d), a×a, d×d, and a×d] proved necessary to explain observed PHL variation. Continuous variation for PHL observed in the F2 and backcross generations suggests PHL is quantitative. Assessment of associated traits revealed a positive relationship between number of flowers opening postharvest on a cut flower and PHL. In addition, floret wilting led to short PHL while floret browning was associated with long PHL.

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Section: Discussionmentioning

confidence: 75%

Genetic Analysis of Cut-flower Longevity in Antirrhinum majus

Schroeder¹,

Stimart²

2001

jashs

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“…This indicates that sucrose is stored in the leaves and stem and possibly transported to flowers when needed. Carbohydrates used for flower opening of roses were shown to be transported from leaves on the cut flowers (Marissen and La Brijn, 1995). In the leaves and stems of Eustoma cut flowers, sucrose concentration decreased when no sucrose was added to the vase solution, yet glucose concentrations did not decrease much with time, even when cut flowers were in a solution without sucrose (Fig.…”

Section: Discussionmentioning

confidence: 93%

“…We did not observe this situation, probably because the higher concentration of sugars we used had better preserving effects and hence showed less pronounced differences between types. The leaves and stem, in contrast, are weaker sinks (Marissen and La Brijn, 1995), and accumulation of glucose will occur only when supplies are abundant. Sucrose accumulation in all plant parts shows that it is readily transported and is not converted into hexoses until needed, thus acting as a temporary storage carbohydrate ( Fig.…”

Section: Discussionmentioning

confidence: 99%

“…), opening florets have the highest sugar concentration, whereas senescent florets have lowered sugar concentrations (Waithaka et al, 2001). Total carbohydrates in the rose (Rosa hybrids L.) corolla decrease with time, but not as much as in the leaves; and the decrease in the corolla is more pronounced when leaves on cut flowers were removed, suggesting a source-sink relationship from leaves to petals (Marissen and La Brijn, 1995). Because cut flowers are isolated from the mother plant, sugars in cut flowers can only come from the leaves, stem, or vase solution during the vase life.…”

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confidence: 99%

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The Role of Soluble Sugars in Vase Solutions during the Vase Life of Eustoma grandiflorum

Chuang¹,

Chang²

2013

horts

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The vase life of Eustoma cut flowers can be extended by adding sugars to the vase solution, but the exact role of sugars and how they are translocated in tissues are not clear. Thus, we observed the preserving effect of different sugars in vase solutions on Eustoma and compared sugar concentrations in vase solutions and in the flowers as well as stems and leaves of cut flowers in a solution containing 200 mg·L−1 8-hydroxyquinoline sulfate (8-HQS) with and without 20 g·L−1 sucrose during different flowering stages. Inclusion of glucose, fructose, or sucrose in the vase solution extended the vase life of cut flowers with no significant differences among sugar types. During flower opening, the concentration of added sucrose in the vase solution dropped, and the fresh weight (FW), glucose concentration, and sucrose concentration of flowers in sucrose solutions increased, whereas flowers in solutions without sucrose had lower FW and glucose concentrations. During flower senescence, sugar concentration in the vase solution did not change much, but the FW and sucrose concentrations in all flowers declined, although the FW of sucrose-treated flowers fell more slowly. For stems and leaves in the sucrose solution, sugar concentrations increased during the first 7 days with only glucose slightly declining during senescence, whereas the FW was maintained during the entire vase life. In contrast, FWs of those in the solution without sucrose gradually declined. In conclusion, sucrose in the vase solution promoted flower opening and maintained the water balance of Eustoma cut flowers. Glucose and fructose also extended the vase life, likely in similar ways.

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“…The delay in flowering might be an indirect effect of UV radiation, because of reduced leaf area resulting in lower light capturing and lower dry matter accumulation. Carbohydrates are essential to flowering of plants (Bernier et al, 1993) and an important energy source facilitating flower opening (Ho and Nichols, 1977;Marissen and La Brijn, 1995). In most species, the mobilization of storage carbohydrates and/or the import of sucrose is important in flower opening as flowering requires some energy (van Doorn and van Meeteren, 2003).…”

Section: Altitudementioning

confidence: 99%