<?xml version="1.0" encoding="utf-8"?>
<journal>
<title>Plant Process and Function</title>
<title_fa>فرآیند و کارکرد گیاهی</title_fa>
<short_title>Journal of Plant Process and Function</short_title>
<subject>Agriculture</subject>
<web_url>http://jispp.iut.ac.ir</web_url>
<journal_hbi_system_id>1</journal_hbi_system_id>
<journal_hbi_system_user>admin</journal_hbi_system_user>
<journal_id_issn>2322-2727</journal_id_issn>
<journal_id_issn_online>2383-3688</journal_id_issn_online>
<journal_id_pii></journal_id_pii>
<journal_id_doi>10.22034</journal_id_doi>
<journal_id_iranmedex></journal_id_iranmedex>
<journal_id_magiran></journal_id_magiran>
<journal_id_sid></journal_id_sid>
<journal_id_nlai></journal_id_nlai>
<journal_id_science></journal_id_science>
<language>fa</language>
<pubdate>
	<type>jalali</type>
	<year>1401</year>
	<month>12</month>
	<day>1</day>
</pubdate>
<pubdate>
	<type>gregorian</type>
	<year>2023</year>
	<month>3</month>
	<day>1</day>
</pubdate>
<volume>11</volume>
<number>52</number>
<publish_type>online</publish_type>
<publish_edition>1</publish_edition>
<article_type>fulltext</article_type>
<articleset>
	<article>


	<language>en</language>
	<article_id_doi></article_id_doi>
	<title_fa>Effect of peppermint and rose extracts on vase life of cut Alstroemeria 
Bali’ flowers</title_fa>
	<title>Effect of peppermint and rose extracts on vase life of cut Alstroemeria ‘
Bali’ flowers</title>
	<subject_fa>باغبانی</subject_fa>
	<subject>Horticulture</subject>
	<content_type_fa>پژوهشي</content_type_fa>
	<content_type>Research</content_type>
	<abstract_fa>&lt;div style=&quot;text-align: left;&quot;&gt;&lt;span style=&quot;font-size:12pt&quot;&gt;&lt;span new=&quot;&quot; roman=&quot;&quot; style=&quot;font-family:&quot; times=&quot;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size:9.0pt&quot;&gt;In this study, the effects of peppermint and rose extracts on delaying the aging of &lt;i&gt;Alstroemeria&lt;/i&gt; spp. cut flowers were investigated. Peppermint and rose extracts were used in concentrations of 10, 20 and 30%. Quantitative and qualitative traits such as vase life, flower opening index, water uptake, fresh weight, dry weight, population of bacteria in vase solution and stem end, ion leakage, decreasing Brix degree, content of carotenoid and chlorophyll were evaluated. In this study, treatment of 30% rose extract was better than other treatments and the highest vase life, Brix degree, and fresh and dry weights were obtained in this treatment. Treatment of 10% mint extract was also effective in reducing the bacterial population, increasing water absorption and vase life. Treatment of 10% rose extract had the highest efficiency in the process of flower opening and it acted like treatment of 30% rose extract in fresh weight and Brix degree. The highest amount of chlorophyll was related to 20% rose treatment and the highest amount of carotenoid was related to 30% mint extract treatment.&lt;/span&gt;&lt;/b&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;</abstract_fa>
	<abstract>&lt;span style=&quot;font-size:12pt&quot;&gt;&lt;span new=&quot;&quot; roman=&quot;&quot; style=&quot;font-family:&quot; times=&quot;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size:9.0pt&quot;&gt;In this study, the effects of peppermint and rose extracts on delaying the aging of &lt;i&gt;Alstroemeria&lt;/i&gt; spp. cut flowers were investigated. Peppermint and rose extracts were used in concentrations of 10, 20 and 30%. Quantitative and qualitative traits such as vase life, flower opening index, water uptake, fresh weight, dry weight, population of bacteria in vase solution and stem end, ion leakage, decreasing Brix degree, content of carotenoid and chlorophyll were evaluated. In this study, treatment of 30% rose extract was better than other treatments and the highest vase life, Brix degree, and fresh and dry weights were obtained in this treatment. Treatment of 10% mint extract was also effective in reducing the bacterial population, increasing water absorption and vase life. Treatment of 10% rose extract had the highest efficiency in the process of flower opening and it acted like treatment of 30% rose extract in fresh weight and Brix degree. The highest amount of chlorophyll was related to 20% rose treatment and the highest amount of carotenoid was related to 30% mint extract treatment.&lt;/span&gt;&lt;/b&gt;&lt;/span&gt;&lt;/span&gt;</abstract>
	<keyword_fa>Alstroemeria, Essential oils, Ornamentals, Postharvest longevity</keyword_fa>
	<keyword>Alstroemeria, Essential oils, Ornamentals, Postharvest longevity</keyword>
	<start_page>75</start_page>
	<end_page>82</end_page>
	<web_url>http://jispp.iut.ac.ir/browse.php?a_code=A-10-1388-3&amp;slc_lang=en&amp;sid=1</web_url>


<author_list>
	<author>
	<first_name>Behzad </first_name>
	<middle_name></middle_name>
	<last_name>Kaviani</last_name>
	<suffix></suffix>
	<first_name_fa>Behzad</first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa>Kaviani</last_name_fa>
	<suffix_fa></suffix_fa>
	<email>b.kaviani@yahoo.com</email>
	<code>100319475328460030437</code>
	<orcid>100319475328460030437</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Department of Horticultural Science, Faculty of Agriculture Rasht Branch, Islamic Azad University, Rasht, Iran </affiliation>
	<affiliation_fa>Department of Horticultural Science, Faculty of Agriculture Rasht Branch, Islamic Azad University, Rasht, Iran</affiliation_fa>
	 </author>


	<author>
	<first_name>Mohammad Reza </first_name>
	<middle_name></middle_name>
	<last_name>Safari Motlagh</last_name>
	<suffix></suffix>
	<first_name_fa>Mohammad Reza</first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa>Safari Motlagh</last_name_fa>
	<suffix_fa></suffix_fa>
	<email></email>
	<code>100319475328460030438</code>
	<orcid>100319475328460030438</orcid>
	<coreauthor>Yes
</coreauthor>
	<affiliation>Department of Plant Protection, Rasht Branch, Islamic Azad University, Rasht, Iran</affiliation>
	<affiliation_fa>Department of Plant Protection, Rasht Branch, Islamic Azad University, Rasht, Iran</affiliation_fa>
	 </author>


	<author>
	<first_name>Davood</first_name>
	<middle_name></middle_name>
	<last_name>Hashemabadi</last_name>
	<suffix></suffix>
	<first_name_fa>Davood</first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa>Hashemabadi</last_name_fa>
	<suffix_fa></suffix_fa>
	<email>davoodhashemabadi@yahoo.com@yahoo.com.</email>
	<code>100319475328460030439</code>
	<orcid>100319475328460030439</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Department of Horticultural Science, Faculty of Agriculture Rasht Branch, Islamic Azad University, Rasht, Iran </affiliation>
	<affiliation_fa>Department of Horticultural Science, Faculty of Agriculture Rasht Branch, Islamic Azad University, Rasht, Iran</affiliation_fa>
	 </author>


	<author>
	<first_name>Shahrzad</first_name>
	<middle_name></middle_name>
	<last_name>Rahimzadeh</last_name>
	<suffix></suffix>
	<first_name_fa>Shahrzad</first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa>Rahimzadeh</last_name_fa>
	<suffix_fa></suffix_fa>
	<email></email>
	<code>100319475328460030440</code>
	<orcid>100319475328460030440</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Graduated of Horticultural Science, Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran </affiliation>
	<affiliation_fa>Graduated of Horticultural Science, Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran</affiliation_fa>
	 </author>


</author_list>


	</article>
</articleset>
</journal>
