Control of Postharvest Longevity of Cut Inflorescences of Matthiola incana (L.) W.T.Aiton ‘Mera’

Cut flowers of Matthiola incana ‘Mera’ are widely used in floristics but because of wilting, premature leaf yellowing, and flower/inflorescence drying their ornamental value quickly drops. The postharvest performance of this valuable cut flower in terms of symptoms of wilting, relative water content (RWC), carbohydrate content, enzyme activity, and free proline content was studied in relation to the different preservative added to the vases with flowers. The tested preservatives were based on two biocides: 200 mg/L 8-hydroxyquinoline citrate (8-HQC) and nanosilver (NS) in two concentrations, 1 and 5 mg/L, with the addition of 2% sucrose (S). Control inflorescences were kept in distilled water alone. The above preservatives did not prolong vase life, but, on the contrary, decreased it, so flowers placed in distilled water lasted the longest. The contents of both total soluble and reducing sugars increased during flower senescence, reaching the highest level in flowers held in the solution of 5 mg/L NS plus 2% S. Similarly, the content of free proline increased, especially in flowers held in the 8-HQC with 2% S (standard preservative). The contents of hydrogen peroxide (H2O2) varied in flowers from different solutions; however, they kept increasing during senescence in flowers from all the treatments. The highest activity of the antioxidative enzymes was found in flowers placed in water.