Sucrose-delaying flower color fading associated with delaying anthocyanin accumulation decrease in cut chrysanthemum.

ABSTRACT: As fresh ornamental crops, vase life and post-harvested quality of cut flowers have attracted much attention. Flower color fading is the prominent defect in red and purple cut flowers, especially in cut chrysanthemum which have a relative long vase life. Here, the effect of sucrose on change in anthocyanin contents during the vase life of 'Dante Purple' cut chrysanthemum was studied. Results showed that 500 mM sucrose as holding solution could significantly delay the decrease in anthocyanin content and maintain the ornamental value for as long as 38 vase days. Moreover, the sucrose also increased the flower diameter, soluble sugar contents and total antioxidant capacity, while decreasing the malondialdehyde contents. Further studies suggested that the transcript levels of anthocyanin biosy

SUBMITTER: Liu XF 

PROVIDER: S-EPMC10720401 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature