Effect of Ascorbic Acid on Antioxidant Capacity during Flower Development in 'Royal Class' Rose Cut Flowers

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.