Postharvest Chemical Treatment of Physiologically Induced Stem End Blockage Improves Vase Life and Water Relation of Cut Flowers

Abstract

Wound-induced xylem occlusion significantly affects the vase life of cut flowers, as oxidative stress and the polymerization of phenolic compounds lead to the deposition of phenolic compounds/secondary metabolites in the stem ends of cut flowers to heal open tissues of freshly cut stems and prevent microbial invasion. However, this deposition causes blockage of vessels, reduced water uptake, and shortened vase life. The physiological plugging of vessels is linked with various oxidative enzymes’ (PAL, PPOs, LACs, and COs) actions taken to increase the synthesis of different compounds, e.g., lignin, suberin, tyloses, gel, and latex, in wounded areas. The use of chemical preservatives/enzyme inhibitors is one of the safest and most efficient techniques employed to minimize vascular blockage and inhibit phenolic compounds deposition and exudation. This review mainly discusses the types of oxidative enzymes, their pathways and biochemistry along with production of secondary metabolites, their biosynthesis, and their modes of action involved in vascular blockage. It also summarizes the different types of preservatives used in postharvest treatments to improve relative water uptake, flower fresh weight, petal protein content, and hydraulic conductance and prolong the vase life of cut flowers during storage. It is hoped that this elaborate study will help researchers in designing new studies concerning occlusion caused by the accumulation of phenolic compounds in vessels.

Keywords

• occlusion
• oxidative enzymes
• phenolic compounds
• xylem vessel
• vase life