The role of ascorbic acid in controlling lipid peroxidation and delaying aging in cut flowers of "Royal Class" rose

In this study, the effect of ascorbic acid in controlling lipid peroxidation and delaying senescence of Royal Class rose flowers was evaluated. Flowers were treated with 100 ppm ascorbic acid for 12 hours. Distilled water was used as a control. Traits such as shelf life, fresh weight, water absorption, lipid peroxidation, anthocyanin, total phenol and total protein levels at the bud stage, full opening and senescence of flowers were measured. Based on the results, water absorption, fresh weight and shelf life increased in flowers treated with ascorbic acid compared to the control. The levels of protein, anthocyanin and total phenols gradually decreased with aging of flowers. However, treatment with ascorbic acid prevented the sharp decrease of these compounds during aging compared to the control. The level of lipid peroxidation increased with aging of flowers. Ascorbic acid delayed aging in rose flowers by preventing the increase in lipid peroxidation. Overall, ascorbic acid as an antioxidant may delay aging by detoxifying oxygen free radicals.