Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System

Research output: Contribution to journal › Article › Research › peer review

Authors

  • Mostafa Aalifar
  • Sasan Aliniaeifard
  • Mostafa Arab
  • Mahboobeh Zare Mehrjerdi
  • Shirin Dianati Daylami
  • Margrethe Serek
  • Ernst Woltering
  • Tao Li

Research Organisations

External Research Organisations

  • University of Tehran
  • Wageningen University and Research
  • Chinese Academy of Agricultural Sciences
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Details

Original languageEnglish
Article number511
JournalFrontiers in Plant Science
Volume11
Publication statusPublished - 26 May 2020

Abstract

Improving marketability and extension of vase life of cut flowers has practical significance for the development of the cut flower industry. Although considerable efforts have been made over many years to improve the vase life of cut flowers through controlling the immediate environment and through post-harvest use of floral preservatives, the impact of lighting environment on vase life has been largely overlooked. In the current study, the effect of three LED light spectra [white (400–730 nm), blue (peak at 460 nm), and red (peak at 660 nm)] at 150 μmol m –2 s –1 on vase life and on physiological and biochemical characteristics of carnation cut flowers was investigated. Exposure to blue light (BL) considerably delayed senescence and improved vase life over that of flowers exposed to red light (RL) and white light (WL). H 2O 2 and malondialdehyde (MDA) contents in petals gradually increased during vase life; the increase was lowest in BL-exposed flowers. As a consequence, BL-exposed flowers maintained a higher membrane stability index (MSI) compared to RL- and WL-exposed flowers. A higher activity of antioxidant enzymes [superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)] was detected in petals of BL-exposed flowers, compared to their activities in RL- and WL-exposed flowers. In BL-exposed flowers, the decline in petal carotenoid contents was delayed in comparison to RL- and WL-exposed flowers. Maximum quantum efficiency of photosystem II (Fv/Fm) and a higher percentage of open stomata were observed in leaves of BL-exposed flowers. Sucrose and glucose contents accumulated in petals during vase life; sugar concentrations were higher in BL-exposed flowers than in RL- and WL-exposed flowers. It is concluded that BL exposure improves the vase life of carnation cut flowers through its effect on the antioxidant defense system in petals and on photosynthetic performance in the leaves.

Keywords

    antioxidant enzymes, carnation, light spectrum, oxidative stress, radiation, vase life

ASJC Scopus subject areas

Cite this

Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System. / Aalifar, Mostafa; Aliniaeifard, Sasan; Arab, Mostafa et al.
In: Frontiers in Plant Science, Vol. 11, 511, 26.05.2020.

Research output: Contribution to journal › Article › Research › peer review

Aalifar, M, Aliniaeifard, S, Arab, M, Mehrjerdi, MZ, Daylami, SD, Serek, M, Woltering, E & Li, T 2020, 'Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System', Frontiers in Plant Science, vol. 11, 511. https://doi.org/10.3389/fpls.2020.00511
Aalifar, M., Aliniaeifard, S., Arab, M., Mehrjerdi, M. Z., Daylami, S. D., Serek, M., Woltering, E., & Li, T. (2020). Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System. Frontiers in Plant Science, 11, Article 511. https://doi.org/10.3389/fpls.2020.00511
Aalifar M, Aliniaeifard S, Arab M, Mehrjerdi MZ, Daylami SD, Serek M et al. Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System. Frontiers in Plant Science. 2020 May 26;11:511. doi: 10.3389/fpls.2020.00511
Aalifar, Mostafa ; Aliniaeifard, Sasan ; Arab, Mostafa et al. / Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System. In: Frontiers in Plant Science. 2020 ; Vol. 11.
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title = "Blue Light Improves Vase Life of Carnation Cut Flowers Through Its Effect on the Antioxidant Defense System",
abstract = "Improving marketability and extension of vase life of cut flowers has practical significance for the development of the cut flower industry. Although considerable efforts have been made over many years to improve the vase life of cut flowers through controlling the immediate environment and through post-harvest use of floral preservatives, the impact of lighting environment on vase life has been largely overlooked. In the current study, the effect of three LED light spectra [white (400–730 nm), blue (peak at 460 nm), and red (peak at 660 nm)] at 150 μmol m –2 s –1 on vase life and on physiological and biochemical characteristics of carnation cut flowers was investigated. Exposure to blue light (BL) considerably delayed senescence and improved vase life over that of flowers exposed to red light (RL) and white light (WL). H 2O 2 and malondialdehyde (MDA) contents in petals gradually increased during vase life; the increase was lowest in BL-exposed flowers. As a consequence, BL-exposed flowers maintained a higher membrane stability index (MSI) compared to RL- and WL-exposed flowers. A higher activity of antioxidant enzymes [superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)] was detected in petals of BL-exposed flowers, compared to their activities in RL- and WL-exposed flowers. In BL-exposed flowers, the decline in petal carotenoid contents was delayed in comparison to RL- and WL-exposed flowers. Maximum quantum efficiency of photosystem II (Fv/Fm) and a higher percentage of open stomata were observed in leaves of BL-exposed flowers. Sucrose and glucose contents accumulated in petals during vase life; sugar concentrations were higher in BL-exposed flowers than in RL- and WL-exposed flowers. It is concluded that BL exposure improves the vase life of carnation cut flowers through its effect on the antioxidant defense system in petals and on photosynthetic performance in the leaves. ",
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note = "Funding Information: The authors would like to thank Dr. Ian Ferguson for linguistic editing of the manuscript. Funding. We would like to thank The National Natural Science Foundation of China (No. 31501808), Iran National Science Foundation (INSF) (grant number 96006991) and University of Tehran for their supports. ",
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AU - Aalifar, Mostafa

AU - Aliniaeifard, Sasan

AU - Arab, Mostafa

AU - Mehrjerdi, Mahboobeh Zare

AU - Daylami, Shirin Dianati

AU - Serek, Margrethe

AU - Woltering, Ernst

AU - Li, Tao

N1 - Funding Information: The authors would like to thank Dr. Ian Ferguson for linguistic editing of the manuscript. Funding. We would like to thank The National Natural Science Foundation of China (No. 31501808), Iran National Science Foundation (INSF) (grant number 96006991) and University of Tehran for their supports.

PY - 2020/5/26

Y1 - 2020/5/26

N2 - Improving marketability and extension of vase life of cut flowers has practical significance for the development of the cut flower industry. Although considerable efforts have been made over many years to improve the vase life of cut flowers through controlling the immediate environment and through post-harvest use of floral preservatives, the impact of lighting environment on vase life has been largely overlooked. In the current study, the effect of three LED light spectra [white (400–730 nm), blue (peak at 460 nm), and red (peak at 660 nm)] at 150 μmol m –2 s –1 on vase life and on physiological and biochemical characteristics of carnation cut flowers was investigated. Exposure to blue light (BL) considerably delayed senescence and improved vase life over that of flowers exposed to red light (RL) and white light (WL). H 2O 2 and malondialdehyde (MDA) contents in petals gradually increased during vase life; the increase was lowest in BL-exposed flowers. As a consequence, BL-exposed flowers maintained a higher membrane stability index (MSI) compared to RL- and WL-exposed flowers. A higher activity of antioxidant enzymes [superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)] was detected in petals of BL-exposed flowers, compared to their activities in RL- and WL-exposed flowers. In BL-exposed flowers, the decline in petal carotenoid contents was delayed in comparison to RL- and WL-exposed flowers. Maximum quantum efficiency of photosystem II (Fv/Fm) and a higher percentage of open stomata were observed in leaves of BL-exposed flowers. Sucrose and glucose contents accumulated in petals during vase life; sugar concentrations were higher in BL-exposed flowers than in RL- and WL-exposed flowers. It is concluded that BL exposure improves the vase life of carnation cut flowers through its effect on the antioxidant defense system in petals and on photosynthetic performance in the leaves.

AB - Improving marketability and extension of vase life of cut flowers has practical significance for the development of the cut flower industry. Although considerable efforts have been made over many years to improve the vase life of cut flowers through controlling the immediate environment and through post-harvest use of floral preservatives, the impact of lighting environment on vase life has been largely overlooked. In the current study, the effect of three LED light spectra [white (400–730 nm), blue (peak at 460 nm), and red (peak at 660 nm)] at 150 μmol m –2 s –1 on vase life and on physiological and biochemical characteristics of carnation cut flowers was investigated. Exposure to blue light (BL) considerably delayed senescence and improved vase life over that of flowers exposed to red light (RL) and white light (WL). H 2O 2 and malondialdehyde (MDA) contents in petals gradually increased during vase life; the increase was lowest in BL-exposed flowers. As a consequence, BL-exposed flowers maintained a higher membrane stability index (MSI) compared to RL- and WL-exposed flowers. A higher activity of antioxidant enzymes [superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)] was detected in petals of BL-exposed flowers, compared to their activities in RL- and WL-exposed flowers. In BL-exposed flowers, the decline in petal carotenoid contents was delayed in comparison to RL- and WL-exposed flowers. Maximum quantum efficiency of photosystem II (Fv/Fm) and a higher percentage of open stomata were observed in leaves of BL-exposed flowers. Sucrose and glucose contents accumulated in petals during vase life; sugar concentrations were higher in BL-exposed flowers than in RL- and WL-exposed flowers. It is concluded that BL exposure improves the vase life of carnation cut flowers through its effect on the antioxidant defense system in petals and on photosynthetic performance in the leaves.

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