of lemon and coconut milk extract enhances the absorption of solution by cut leaves of Cycas.
Also, it seems that sucrose used in the vase solution has increased osmotic pressure in plant tissue,
thereby, has increased the plant's ability to absorb more water.
The soluble solids of petal and stem
The results showed that the maximum amount of soluble solids of petal was obtained in
treatment with 2.5 ml L-1 sour orange extract and the minimum amount was obtained in control.
The maximum amount of soluble solids of stem was observed in 2.5 and 4 ml L-1 sour orange extract
and the minimum amount was observed in 7 ml L-1 sour orange extract. The concentration of
4% of sucrose had the maximum amount of soluble solids of stem. In addition, changing the
amount of soluble solids of petal and stem showed that it was increasing until 5th day and after
that, it started to decrease (Fig. 3).
Soluble solid content of petals was more than stems during the experiment. This has probably
happened due to the decomposition of starch of petals and carbohydrates stored in stem and their
transferring from stem to petals (Mir Saeed Ghazi et al., 2013). There are soluble carbohydrates in
petals that reduce the water potential and as a result cause an increase in the absorption of solution
(Ho and Nichols, 1997). In a research on chrysanthemum cut flowers, the use of lemon extract and
sucrose enhances the absorption of soluble solids of petals and solution (Basiri et al., 2011).
CONCLUSIONS
The results of current study showed that low concentrations of sour orange extract with pH 5
Fig. 4 . Stem browning of cut flowers of Narcissus treated
by 7 ml L-1 of sour orange extract on 20th day of experiment.
Fig. 5. Flower treated
by 4% sucrose (20th
day).
Fig. 6. Control
treatment (20th day
experiment).
Fig. 7. Flower treatment
by 4 ml L-1 sour orange extract
(20th day experiment).
Journal of Ornamental Plants, Volume 5, Number 1: 21-28, March, 2015 27
to 6 can increase the vase life and some qualitative characters of narcissus cut flowers after harvesting.
Although, other concentrations were also increased the vase life, but they caused negative effects such
as not opening florets and excessive browning of stems (Fig. 4). In addition, it was found that the concentration
of 4% sucrose was the best concentration for increasing the vase life. Although sucrose alone
increased the life, but the flowers treated with sour orange extract and sucrose solution had the longer
life. This is probably due to resolving vascular obstruction by acidic compounds of sour orange extract
and providing appropriate conditions for sucrose uptake by the flowers.
Overall results showed that, orange sour extract as a healthy material with an appropriate and
easy access along with sucrose can be used to maintain cut flowers of Narcissus in a storage condition
and homes.