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Abstract
The effects of ethanol on carnation (Di‐anthus caryophyllus L.) cut flowers were studied by treating five cultivars ('Yellow Candy’, ‘Sandrosa’, ‘Francisco’, ‘White Candy’, and ‘Iury') with up to 8% ethanol solution and measuring vase life, solution uptake, delay in bud opening of flowers, and ethylene production. Treatment with 4 or 6% ethanol increased the vase life of ‘Yellow Candy’, ‘White Candy’, and ‘Iury’, but not of ‘Sandrosa’ or ‘Francisco’. Cultivars showed variable response to ethanol treatment with regards to uptake of solution, vase life increment, and delay in bud opening. The highest increment in vase life after flower opening with 4% ethanol was for ‘Yellow Candy’, where the vase life doubled. Total ethylene production in untreated flowers varied according to cultivars; treatment with 4% ethanol inhibited ethylene production as well as sensitivity to ethylene. ‘Yellow Candy’ was the most sensitive to ethylene and most responsive to ethanol; ‘Sandrosa’ was the least sensitive to ethylene and least responsive to ethanol treatment. The effectiveness of ethanol in extending vase life correlated closely with the longevity, ethylene production, and ethylene sensitivity of each cultivar.
Notes
Corresponding author.
