Effect of Lysosomes on Extending Vase Life of Cut Flowers

In this study, we were investigated the effect of lysosomal extracts (named as lysosomal enzymes) on extending the vase life of cut flowers. The results confirmed that senescence of cut freesia treated with lysosomal enzymes delayed. Also, the results for cut roses and lilies showed a similar pattern. In the case of them the fresh weight was lower than that of the control group, but time the ornamental value was retained increased by about 2 days. The reasons have explained as results by the change including stomata, accumulation of microbial population, and soluble carbohydrate contents. In conclusion, pretreatment with lysosomal enzymes has enhanced vase life and ornamental value of cut flowers. It has an important significance in improving the marketability of cut flowers in the flower industry. Therefore, lysosomal enzymes have the potential to be used sufficiently as eco-friendly and effective materials for pretreatment agents in the cut flower industry.

Automated summary

The study shows that pretreatment with lysosomal enzymes can extend the vase life and retain the ornamental value of cut flowers, affecting factors such as stomata, microbial population, and soluble carbohydrate contents. This has significant importance in improving marketability of cut flowers in the flower industry, making lysosomal enzymes a potential eco-friendly and effective material for pretreatment agents.