Effect of Aminoethoxyvinylglycine (AVG) as an Ethylene Inhibitor on Bioactive Compounds of Edible Pansy Flowers (Viola × wittrockiana)

Edible flowers are used by consumers as a dietary supplement in dishes such as salads, desserts, drinks and garnitures. They are foods that are not harmful to human health and have a high nutritional value. Edible flowers are foods with vitamins, minerals, phenolic compounds and high antioxidant capacity, and they add visual appeal and variety to dishes. In this study, the effect of the ethylene inhibitor aminoethoxyvinylglycine (AVG) on the bioaktive compounds of edible pansies was investigated. In the study, the treatments included control (distilled water), 250 µmol AVG, and 500 µmol AVG. The treatments were applied to the plants as a foliar spray. Measurements were made before and 5 days after application of AVG. In the study, no statistically significant difference was found between the treatments in terms of total phenolic content. However, the flavonoid content of flowers treated with AVG was found to be lower compared to the control treatment. On the other hand, total anthocyanin content significantly increased with AVG treatments. Indeed, the highest values were obtained with 250 µmol and 500 µmol AVG treatments, measuring 0.66 and 0.74 g cy-3 kg⁻¹, respectively. According to the DPPH test, the antioxidant activity of AVG-treated flowers was lower than that of the control group. However, the FRAP test showed that the 500 µmol AVG treatment significantly enhanced antioxidant activity. In the 250 µmol AVG treatment, catechin, chlorogenic acid, and epicatechin contents were found to be significantly higher compared to the other treatments, while in the 500 µmol AVG treatment, rutin content was determined to be significantly higher. As a result, the study revealed that AVG application has an effect on the phytochemical content of pansy flowers, and this effect varies according to the dose.