Improvment of stability traits and enzyme activity in Diana carnation (caryophyllus L. Dianthus) cut flower in preservative solutions

Cut carnation flowers due to their excellent longevity quality, extensive range of colors and forms, has traditionally great value between the cut flowers in terms of trade. About 63% of entire cut flower production in the world is related to carnation. In this study, effects of nano-silver treatments (0, 5 and 10 mg l-1), ethanol (0, 2, 4%), Beta-Amino Butyric acid (0, 0/5 and 1 µM) with 4% sucrose solution on antioxidant enzymes activity and quality (including catalase and ascorbate peroxidase) of carnation cultivars, Diana, cut flowers were evaluated. Distilled water and sucrose were used as control. Statistical analysis was performed base on completely randomized design and using MSTAT-C software. The results showed that treatment of Nano silver 5 mg l-1 had highest effect on catalase and peroxidase activity and other measured parameters. This treatment significantly increased these parameters in comparison to the control. Treatments reduced senescence and increased longevity and quality of cut flowers.