The relative fresh weight
The results showed that the highest relative fresh weight related to treatment with 2.5 ml L-1
sour orange extract. The lowest relative fresh weight was observed for flowers treated with 7 ml L-1
sour orange extract. In addition, among the concentration of sucrose, 4% sucrose had the highest
relative fresh weight (Table 3). The relative fresh weight changes showed that it was increasing
until the fifth day and decreased until 29th day (Fig. 1).
By passing the storage time, fresh weight and solution absorption reduce. The fresh weight
loss of flower by increasing the number of days after harvesting is due to loss of water by the
flower organs (Mir Dehghan et al., 2012). The nearly same results have been obtained from increasing
the relative fresh weight of cut flowers. Basiri et al. (2011) stated that lemon extract and
sucrose significantly increased relative fresh weight of carnation cut flowers compared to control.
It seems that maintaining the relative fresh weight of flower by sour orange extract is because of
preventing vascular occlusion by this compound. Sucrose accelerates water relations by providing
an osmotic molecular activity, and nearly causes to maintain relative fresh weight of the flower