Effect of Aspirin® (acetyl salicylic acid) on longevity of cut roses

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The effect of Aspirin® and Aspirin® Plus C and their active ingredients acetyl salicylic acid and ascorbic acid as household remedies for prolonging cut flower life was analysed in comparison to a commercial cut flower food (Chrysal) and a untreated control in several experiments with six cut rose cultivars in a growth chamber. Therefore practical consumer units (one or two tablets) were observed. All Aspirin® and active agents treatments reduced the shelf life of the roses highly significant. Generally increasing concentration led to a decreased flower longevity. Aspirin® and active agent treated roses showed already at the second day of the tests a lot of dried and later necrotic leaves what reduced their optical value and led to a early end of vase life after 4.5 days in average. Furthermore the rose flower buds demonstrated almost no development with these treatments. In contrast the use of the cut flower food resulted in a highly significant longer shelf life (9.6 days) compared to untreated tap water (7.4 days). So instead the use of pharmaceutical Aspirin® products as a household remedy for extending vase life of cut roses, the use of an effective cut flower food or only water is recommended.

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The present investigation was aimed to study the effect of ascorbic acid on antioxidant capacity. Pulsing treatment of ascorbic acid in 100 mg L -1 for 12h at 22°C in three developmental stages (bud stage, full blooming, senescence) of cut 'Royal Class' rose was carried out. The vase solution including ascorbic acid increased the uptake of water, the vase life and also exhibited lower lipid peroxidation and higher antioxidant activity in the three developmental stages compared to the control. The beneficial effect of ascorbic acid was attributed not only to its antioxidant activity but also to its effect as free radical scavenger.