<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1027-152X</journal-id>
<journal-title><![CDATA[Revista Chapingo. Serie horticultura]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo Ser.Hortic]]></abbrev-journal-title>
<issn>1027-152X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1027-152X2021000300135</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2020.05.009</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Herbal extracts and alcohol increase vase life of Dianthus caryophyllus L. cv &#8216;Yellow Candy&#8217;]]></article-title>
<article-title xml:lang="es"><![CDATA[Los extractos herbales y el alcohol prolongan la vida en florero de Dianthus caryophyllus L. cv &#8216;Yellow Candy&#8217;]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hashemabadi]]></surname>
<given-names><![CDATA[Davood]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Abedini Aboksari]]></surname>
<given-names><![CDATA[Hassan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hedayat Rad]]></surname>
<given-names><![CDATA[Donya]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kaviani]]></surname>
<given-names><![CDATA[Behzad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Islamic Azad University Department of Horticultural Science Rasht Branch]]></institution>
<addr-line><![CDATA[Rasht ]]></addr-line>
<country>Iran</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Islamic Azad University Department of Horticultural Science and Agronomy Science and Research Branch]]></institution>
<addr-line><![CDATA[Tehran ]]></addr-line>
<country>Iran</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>27</volume>
<numero>3</numero>
<fpage>135</fpage>
<lpage>155</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2021000300135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2021000300135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2021000300135&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Some chemicals such as 8-HQS used for prolonging the vase life of cut flowers are harmful to human health. Therefore, it is necessary to identify natural compounds to delay senescence and the deterioration of cut flower tissues. Essential oils with antimicrobial properties can have a significant effect on the vase life of cut flowers. The objective was to compare the effect of essential oils (geranium [Pelargonium graveolens], caraway [Cuminum cyminum] and dill [Anethum graveolens]) against 8-HQS and alcohol on postharvest life, bacterial control and some qualitative characteristics of cut carnation (Dianthus caryophyllus L. cv &#8216;Yellow Candy&#8217;) flowers. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the essential oils showed that the highest percentage of essences in geranium (13.03 %), caraway (26.05 %) and dill (52.23 %) were geraniol, methyl-3-phenyl-2-propenal and linalool, respectively. Vase life increased to 15.43 and 15.11 days when using 100 mg·L-1 dill and 50 mg·L-1 geranium, respectively. Solution uptake (2.18 mL·g-1 FW) and the activity of catalase (1.78 µg·g-1 FW) were also highest in 100 mg·L-1 dill essential oil solution compared to distilled water (1.07 mL·g-1 FW and 0.90 µg·g-1 FW, respectively). The 2 % alcohol, 100 mg·L-1 dill, 50 mg·L-1 geranium, and 100 mg·L-1 caraway induced the longest vase life, with dill essential oil being the most suitable, effective and safest treatment.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Algunas sustancias químicas, como la 8-HQS, utilizadas para prolongar la vida en florero de flores de corte son perjudiciales para la salud humana. Por ello, es necesario identificar compuestos naturales para retrasar la senescencia y el deterioro de los tejidos de las flores de corte. Los aceites esenciales con propiedades antimicrobianas pueden tener un efecto significativo sobre la vida en florero. El objetivo fue comparar el efecto de aceites esenciales (geranio [Pelargonium graveolens], comino [Cuminum cyminum] y eneldo [Anethum graveolens]) contra 8-HQS y alcohol, sobre la vida poscosecha, el control bacteriano y algunas características cualitativas de las flores de corte de clavel (Dianthus caryophyllus L. cv &#8216;Yellow Candy&#8217;). El análisis por cromatografía de gases/espectrometría de masas (CG/EM) de los aceites mostró que el mayor porcentaje de esencias en geranio (13.03 %), comino (26.05 %) y eneldo (52.23 %) fue el geraniol, el metil-3-fenil-2-propenal y el linalool, respectivamente. La vida en florero aumentó a 15.43 y 15.11 días al utilizar 100 mg·L-1 de eneldo y 50 mg·L-1 de geranio, respectivamente. La absorción de solución (2.18 mL·g-1 PF) y la actividad de la catalasa (1.78 µg·g-1 PF) también fueron las más altas con 100·mg·L-1 de eneldo, en comparación con el agua destilada (1.07 mL·g-1 PF y 0.90 µg·g-1 PF, respectivamente). El alcohol al 2 %, 100 mg·L-1 de eneldo, 50 mg·L-1 de geranio y 100 mg·L-1 de comino indujeron la mayor vida en florero, siendo el aceite esencial de eneldo el tratamiento más adecuado, eficaz y seguro.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[carnation]]></kwd>
<kwd lng="en"><![CDATA[stem end blockage]]></kwd>
<kwd lng="en"><![CDATA[water relations]]></kwd>
<kwd lng="en"><![CDATA[vase life]]></kwd>
<kwd lng="en"><![CDATA[enzymatic activity]]></kwd>
<kwd lng="en"><![CDATA[secondary metabolites]]></kwd>
<kwd lng="es"><![CDATA[clavel]]></kwd>
<kwd lng="es"><![CDATA[bloqueo del extremo del tallo]]></kwd>
<kwd lng="es"><![CDATA[relaciones hídricas]]></kwd>
<kwd lng="es"><![CDATA[vida en florero]]></kwd>
<kwd lng="es"><![CDATA[actividad enzimática]]></kwd>
<kwd lng="es"><![CDATA[metabolitos secundarios]]></kwd>
</kwd-group>
</article-meta>
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