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Related Experiment Video

Updated: Jul 8, 2025

An Induction System for Clustered Stomata by Sugar Solution Immersion Treatment in Arabidopsis thaliana Seedlings
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Sucrose-delaying flower color fading associated with delaying anthocyanin accumulation decrease in cut chrysanthemum.

Xiao-Fen Liu1,2, Ruping Teng1,2, Lili Xiang1,3

  • 1Zhejiang University, College of Agriculture and Biotechnology, Zijingang Campus, Hangzhou, China.

Peerj
|December 15, 2023
PubMed
Summary

Sucrose treatment significantly extends the vase life of cut chrysanthemum flowers by delaying anthocyanin decrease. This sugar solution also improved flower quality and antioxidant capacity, offering insights into anthocyanin regulation.

Keywords:
Color fadingCut flowerSucroseTranscript regulation

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Area of Science:

  • Plant Physiology
  • Postharvest Biology
  • Ornamental Horticulture

Background:

  • Cut flower quality and vase life are crucial for ornamental crops.
  • Flower color fading, particularly in red and purple varieties like chrysanthemum, is a significant postharvest defect.
  • Understanding the role of sugars in maintaining flower color is essential for extending ornamental value.

Purpose of the Study:

  • To investigate the effect of sucrose on anthocyanin content and vase life of 'Dante Purple' cut chrysanthemum.
  • To explore how sucrose influences other quality parameters and gene expression related to anthocyanin biosynthesis.

Main Methods:

  • Cut chrysanthemum flowers were treated with a 500 mM sucrose holding solution.
  • Anthocyanin content, flower diameter, soluble sugar, malondialdehyde, and total antioxidant capacity were measured.
  • Transcript levels of anthocyanin biosynthetic genes and transcription factors (CmMYB6, CmMYB#7) were analyzed using gene expression analysis.

Main Results:

  • Sucrose treatment significantly delayed anthocyanin decrease, extending vase life to 38 days.
  • Sucrose improved flower diameter, soluble sugar content, and total antioxidant capacity, while reducing malondialdehyde.
  • Sucrose modulated the expression of anthocyanin-related genes (CmMYB6, CmMYB#7), retarding the decline of some and accelerating the decline of the repressor (CmMYB#7).

Conclusions:

  • Sucrose effectively maintains the ornamental value of cut chrysanthemum by preserving anthocyanin content and enhancing overall quality.
  • Sucrose acts as a signal molecule, influencing the expression of key genes involved in anthocyanin biosynthesis.
  • These findings provide valuable insights into the postharvest physiology of cut flowers and strategies for quality improvement.