بهبود ویژگی‌های مورفوفیزیولوژیکی و بیوشیمیایی پس از برداشت گل میخک (Dianthus caryophyllus L.) با کاربرد عصاره گیاه دارویی مورینگا اولیفرا (Moringa Oleifera L.)

The post-harvest treatment of flowers plays a crucial role in improving their antioxidant and antimicrobial properties. Moringa leaf extract is one of the plant stimulants that contains bioactive compounds such as amino acids, proline, flavonoids, cytokinins (like zeatin), ascorbic acid, phenolics, carotenoids, vitamin A, along with other essential nutrients. It also has strong antimicrobial properties and can reduce oxidative damage by increasing the activity of antioxidant enzymes. Herbal plant extracts possess natural antimicrobial compounds, which have been used in recent years to enhance the post-harvest longevity of cut flowers. Dianthus caryophyllus L., due to its colorful and fragrant flowers, is one of the ornamental flowering plants sold as cut flowers worldwide throughout the year. It plays a significant role in the flower and plant trade and is one of the most popular cut flowers among producers and consumers. Therefore, the aim of this study is to improve the post-harvest characteristics of Dianthus caryophyllus L. using the medicinal plant extract of Moringa. For this research, after preparing Dianthus caryophyllus L. flower stems and extracting Moringa plant extract, the treatments with concentrations of 0, 500, and 750 mg/L were applied, and the desired traits (morphophysiological and biochemical) were measured. The results showed that Moringa extract at a concentration of 500 mg/L increased morphological traits (longevity percentage, stem diameter, flower diameter, relative fresh weight). Overall, the 500 mg/L concentration of extract was more effective in extending the post-harvest life of this flower compared to other concentrations.