Investigating the Interaction Effects of Temperature, Benzylaminopurine and Antibacterial Compounds on Enzyme Activity and Vase Life of Cut Leaves of Canna indica

Indian shot (Canna indica) is a multipurpose ornamental plant, and due to its foliage value, its leaves are used in flower arrangements. The leaves of Indian shot have a short life after harvesting and quickly turn yellow and deteriorate. This research was done in the form of a factorial experiment in a completely randomized design with four replications. The experimental factors included three levels of benzylaminopurine (0, 10 and 20 mg/liter), four levels of antibacterial compounds including; silver nitrate (20 mg/liter), thyme essentioa oil (50 mg/liter), savory essential oil (50 mg/liter) and control, and two levels of the ambient temperature (10°C and 20°C). The results indicated that keeping the cut leaves of Canna indica flower at low temperature (10°C) was superior to high temperature (20°C) in all treatments and the lowest applied concentration of cytokinin (10 mg/liter) was more effective compared to higher concentration. Also, in terms of antibacterial compounds, the use of natural essential oils (thyme and savory), especially savory essential oil, was more effective than silver nitrate. The highest activity of enzymes peroxidase, ascorbate peroxidase, polyphenol oxidase, catalase, superoxide dismutase and proline accumulation and the lowest amount of hydrogen peroxide and malondialdehyde content were gained in the interaction treatment of 10°C, benzylaminopurine 10 mg/liter and savory essential oil (50 mg/liter). Therefore, the most desirable leaves with the longest vase life period and visual quality (33 days) were observed in this treatment, compared to the control (8 days).