The effects of Acetyl CoA as a chemical preservative on postharvest life of gerbera cut flowers

ABETRACT: Production, increased quality and longevity of cut flowers like gerbera are of universal and economical importance. Various chemicals especially plant growth regulators are suggested as preservatives in vase solution which could influence postharvest life of different cut flowers. With the purpose of obtaining better new chemical preservatives, the present study was carried out in completely randomized design to investigate the possible effects of various concentrations of Acetyl CoA, a vital primary metabolite, on the biochemical changes of gerbera cut flowers during the postharvest life. Acetyl CoA was used in six different concentrations including 0, 5, 10, 20, 40 and 80mgL-1. The cut flowers were grouped in six various treatment groups including control (C), A5, A10, A20, A40 and A80. The application of different concentrations of Acetyl CoA resulted in stimulated gibberellic acid contents and activity of antioxidant enzymes (Catalase and superoxide dismutase) as well as alleviated membrane lipid peroxidation and degradation rates of anthocyanin during postharvest life of gerbera cut flowers. The obtained results from present research indicated that the application of Acetyl CoA led to biochemical changes caused declined senescence probably via enhanced antioxidant system and promoted longevity of gerbera cut flowers. Acetyl CoA-biochemical induced changes in treated cut flowers could result from involvement of acetyl coenzyme A in different metabolic pathways like kerebs cycle and synthesis of isopentenyl pyrophosphate, a critical precursor of variety of terpenoids like GA.