VASCULAR OCCLUSION AND WATER RELATIONS IN CUT SNAPDRAGON FLOWERS
In this work, snapdragon (Antirrhinum majus) inflorescences were subjected to dry storage at 25°C for two to twelve continuous hours. After storing under dry conditions, we examine the influence on fresh weight changes, water uptake, transpiration and vase life. The dry stored inflorescences had the base of the stem recut in different lengths to evaluate the extension of the vascular occlusion. During the vase life in water, a decrease in the fresh mass was determined for all the dry stored stems compared to initial weight of the control inflorescences. The dry storage induced a proportional decrease of the relative water content in the leaves. Nevertheless, the recovery of the relative water content in dry stored inflorescences, stressed for ten and twelve hours was only partial. A sudden drop in the water uptake and transpiration rates occurred within the first 48 hours after harvest, for both control and dry stored inflorescences. For the control and six-hour dry stored stems, the drop in water uptake was superior to the reduction in the transpiration rates, causing leaf and flower wilt in the stressed inflorescences over the next 24 hours. The recut of the base of the stem, in dry stored inflorescences, restored the water uptake, which was proportional to its length between 0.5 and 3.0 cm. These data confirm that a fast vascular occlusion developed in first 2.0 cm at base of the stem.
Vieira , L.M., Mendes, D.C., Finger , F.L. and Barbosa, J.G. (2012). VASCULAR OCCLUSION AND WATER RELATIONS IN CUT SNAPDRAGON FLOWERS . Acta Hortic. 937, 179-184
Antirrhinum majus L., dry storage, relative water content, vase life