Tuesday, 17 November 2020 11:34

Changes in Carbohydrates Associated with Senescence of Cut Gladiolus Spikes as Affected by Pulsing and Wet Cold Storage Durations

Written by J. K. Chore1*, M. Mwangi2, S. M. Karori3 and A. M. Kibe4
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J. K. Chore1*, M. Mwangi2, S. M. Karori3 and A. M. Kibe4

1,3Department of Biochemistry, Egerton University, P.O. Box 536 – 20115

2,4Department of Crops, Horticulture and Soils, Egerton University, 0726476919;

*Corresponding Author: jchore@egerton.ac.ke or gkavulani@gmail.com

 

Several biochemical and metabolic changes are associated with the senescence of cut gladioli particularly carbohydrates. This study aimed to determine the effects of pulsing and wet cold storage on the starch and sugar biomarkers in cut Gladiolus grandiflorus L. cv. Fado vase quality. Pulsing treatments of 600-ppm 8-hydroxyquinoline sulphate plus 5 % sucrose solution versus distilled water were administered prior to wet cold storage durations of 0 – 5 days on the cut Gladiolus cv. Fado, grown from the corms in the open field at the Horticulture Research and Teaching Field, in the Department of Horticulture, Egerton University, Kenya, during two successive seasons. Analysis of total soluble starch and sugars was done. A two by six factorial experiment embedded in a completely randomized design with four replicates was adopted. Proc GLM in two way Anova was adopted; the means were separated using Tukey’s test at 5 % level of significance.   There was significant difference (P = < 0.0001) in total soluble sugars (TSS) and Total starch of Gladiolus spikes pulsed with 600 ppm 8 – HQS + 5 % sucrose as compared with the control during the third day in the vase life of the cut flowers. Prolonged vase life of cut gladioli spikes was associated with decrease in total soluble sugars and increase in total starch as influenced by pulsing and wet storage duration up to 4 days.

 

Key words: pulsing; storage: Gladiolus, quality, Fado

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