اثر اسانس‌های مرزه و میخک روی عمر گل‌جایی، تعادل آبی شاخه و برگ در گل شاخه بریده رز رقم ولوت

نوع مقاله: مقاله کامل

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

2 استادیار، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

چکیده

 این آزمایش به­منظور بررسی اثر اسانس‌های گیاهی مرزه (Satureja hortensis) و میخک(Syzygium aromaticum) در غلظت‌های صفر، 250 و 500 میلی‌گرم در لیتر روی عمر گل‌جایی گل شاخه بریده‌ رز رقم ولوت انجام شد. آزمایش تحت شرایط دمای 2±20 درجه سانتی­گراد، رطوبت نسبی 70-60 درصد، شدت نور سفید 12 میکرومول در متر مربع در ثانیه و 12 ساعت طول روز انجام شد. این آزمایش به­صورت فاکتوریل و در قالب طرح کاملاً تصادفی با 18 تیمار با 3 تکرار و 3 گل شاخه بریده در هر گلدان برای اندازه‌گیری صفات عمر گل‌جایی، وزن تر نسبی‌ شاخه، جذب محلول شاخه، هدایت روزنه‌ای برگ، نسبت فلورسنس کلروفیل و محتوی کلروفیل برگ در هر تکرار صورت گرفت. تیمار 500 میلی‌گرم در لیتر از اسانس‌های گیاهی منجر به حفظ عمر گل‌جایی شاخه بریده‌ها شد. 250 میلی‌گرم در لیتر از اسانس‌ها شاخص کلروفیل برگ و جذب محلول را در مقایسه با سایر غلظت‌ها افزایش داد. تیمار محلول ساکارز 2 درصد توانست باعث حفظ معنی‌دار عمر گل‌جایی، نسبت فلورسانس کلروفیل و محتوی کلروفیل برگ نسبت به تیمار ساکارز صفر شود. اسانس‌های مرزه و میخک به­ترتیب در غلظت­های 500 و 250 میلی‌گرم در لیتر باعث حفظ وزن تر نسبی‌ شاخه و کاهش هدایت روزنه‌ای برگ شدند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of savory and clove essential oils on vase life, flower and leaf water balance in cut rose flower cv. Velvet

نویسندگان [English]

  • Zeynab Pouya 1
  • Rahim Naghshi Band Hassani 2
  • Davood Zarehaghi 2
1 Former M.Sc. Student , Faculty of Agriculture, University of Tabriz, Iran
2 Assistant Professor, Faculty of Agriculture, University of Tabriz, Iran
چکیده [English]

This study was conducted to test the effect of essential oils of savory (Satureja hortensis), clove (Zyzigium aromaticum) at concentrations of 0, 250 or 500 mgL-1 with sucrose treatments at 0 or 2% on vase life of cut rose cv. “Velvet”.The experiment was conducted at 20±2oC, RH: 60-70% and 12µmolm-2s-1 light intensity with white fluorescent tubes under daily light period of 12h. This experiment was performed in a factorial experiment based on completely randomized design comprising eighteen treatments, three replications and 3 cut flowers in each vase for measuring vase life, relative fresh weight, solution uptake, chlorophyll contents. Chlorophyll fluorescence parameters were measured in each replicate. Results showed that 500mgL-1 of essential oils caused maintaining the vase life of cut flowers better than the rest of treatments. 250mgL-1 of essential oils increased chlorophyll index and solution uptake in comparison with other concentrations. Treatment of sucrose 2% could cause significantly more vase life, chlorophyll fluorescence and chlorophyll index compared to 0% sucrose treatment. Savory and clove essential oils at 500 and 250 mgL-1 concentrations caused a significantly higher relative fresh weight and a reduction in stomatal conductance.

کلیدواژه‌ها [English]

  • Essential oils
  • cut flower
  • Sucrose
  • chlorophyll activity
  • Stomatal conductance
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