At 8:30 PM 10/6/96 +0000, murray baron wrote:
>I discovered that certain food-colourings, when added to the water in which
>certain cut flowers were added,
>preserved the life of the petals. What is known about preseverving cut
>flowers? What determines how
>long a flower will continue to survive in a vase of water?
Murray,
There are a host of articles on how to prolong vase life,
particularly in carnations. Most of these are in the
horitculture journals. Fundamentally, blocking ethylene
production and/or ethylene responses is one aspect,
controlling the proliferation of microorganisms is a second,
maintaining decent transpiration flow is a third, and
providing substrate (sucrose etc) is a fourth. There
may be others, but these top the list in my opinion.
There are good articles on each of these almost every
year.
ross
______________________________________________________________
|
Ross Koning | Koning at ecsu.ctstateu.edu
Biology Department | http://koning.ecsu.ctstateu.edu/
Eastern CT State University | Phone: 860-465-5327
Willimantic, CT 06226 USA | Fax: 860-465-5213
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Plant Physiology is Phun!
/\|___/\ //\______COOH NH-CH2-CH=C-CH2OH \/OH
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/\ | |__|= NH | || || //\//\
| COOH \\ /\ / O
COOH H2C=CH2 N NH
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