Abstract
Gerbera, an important cut flower in the floriculture industry, is sensitive to early wilting and bent neck, which consequently reduce its postharvest vase life. To investigate the anti-bacterial properties of Tashenehdari (Scrophularia striata Boiss.), the effects of 0, 0.5, 1, 1.5, and 2% Tashenehdari extract were studied on the bacterial population, vase life, and physiochemical attributes of "Stanza" and "Pink Elegance" gerbera cut flowers. The results showed that bacterial populations increased with time in vase solutions and the stem ends of cut flowers, which drastically decreased flower quality. However, treatments significantly reduced the bacterial population and increased the vase life of gerbera cut flowers. The gram-positive bacteria were affected more rapidly compared to gram-negative bacteria by Tashenehdari extract. "Stanza" showed higher quality and longer vase life compared to "Pink Elegance". At ninth day postharvest, by increasing the concentration of Tashenehdari extract (from 0 to 2%), bacterial populations decreased in vase solutions and stem ends, along with electrolyte leakage (EL) of petals and stems, malondialdehyde (MDA), proline content, and polyphenol oxidase activity (PPO) https://www.ncbi.nlm.nih.gov/pubmed/15472151. Consequently, the vase life of cut flowers, relative fresh weight (RFW), vase solution uptake (VSU), total soluble solids (TSS), total phenol content, and the activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), and phenylalanine ammonia lyase (PAL) increased. Our results suggest that the antibacterial properties of Tashenehdari extract due to the presence of chlorogenic acid, catechin and quercetin compounds. Since the best results were obtained using 1.5 and 2% Tashenehdari extract, these treatments may be useful as a natural antibacterial solution in the storage and transportation of gerbera cut flowers.
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