The effect of salicylic acid post-harvest treatment on the physicochemical properties and shelf life of cut flowers of Hotter Class rose

Roses are one of the most important ornamental plants, and the short lifespan of rose flowers cut branches and post-harvest issues reduce the quality and marketability of these flowers. In order to obtain the beneficial effects of safe and natural chemicals to increase the shelf life and better quality of roses, in this study, the effect of salicylic acid at four concentrations (zero (control), 50, 100, and 200 micromolar) on post-harvest indices of roses cut rose cultivar Hatter Class was investigated. The results showed that salicylic acid had a significant effect (at the 1% level) on shelf life, total chlorophyll content, relative solution absorption, fresh weight loss, dry weight, ion leakage, neck curvature, flower development stages, flower diameter, and catalase and peroxidase enzyme activities compared to the control. Postharvest application of salicylic acid prolonged the shelf life of rose cut flowers by increasing antioxidant capacity in association with increased catalase and peroxidase enzyme activities, as well as increased fresh weight, relative solution absorption, and decreased ion leakage compared to the control.