Abstract
Cut sweet pea (Lathyrus odoratus L., cv. Diana) flowers were treated with 1) 100 g·liter-1 sucrose for 16 hr, 2) 0.2 mM silver thiosulfate complex (STS) for 2 hr, 3) 0.2 mM STS for 2 hr followed by 100 g·liter-1 sucrose for 16 hr, and 4) water (control), and the effects of the treatments on vase life were evaluated. Compared to the control, all treatments promoted floret size, advanced opening, and extended longevity. Treatment with STS followed by sucrose was the most effective in promoting floret opening as well as extending longevity. Anthocyanin concentrations were increased by treatments with sucrose alone or STS followed by sucrose. Ethylene production was inhibited by all treatments, particularly in the presence of sucrose. These results show that STS followed by sucrose is more effective than STS alone in improving the vase life of cut sweet pea flowers.
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