The effect of caffeine used in preservative solutions to improve the postharvest life of chrysanthemum cv. Bacardi

الملخص EN

In this experiment, five different preservative solutions were investigated.

As control solution distilled water was used.

The experimental solutions were Spring 5 gL-1, and caffeine 5, 10, 20, 40 mgL-1.

The average flower diameter become larger with 1 cm during the experiment, but no significant difference was found.

After one week, the leaves began to turn yellow and the ornamental value of flowers was reduced.

In the solution which contained 40 mgL-1 caffeine, the leaves become withered, which was not seen in the other treatments.

Photosynthetic activity declined from the starting value of 3.9 μmolm-2sec-1 in all treatments.

Stomata closed gradually and the transpiration rate decreased.

Photochemical efficiency of PSII was highest in distilled water and in 20 mgL-1 caffeine solution (FPSII–0.53 and 0.46 respectively).

It was concluded that the methods used are appropriate to follow physiological processes of withering in plants.

In the case of the ‘Bacardi’ chrysanthemum, flowers remained fresh for a longest time in the caffeine solution contained 20 mgL-1 and in distilled water.