Vase life and water balance of cut rose cultivars as affected by preservative solutions containing sucrose, 8-hydroxyquinoline sulfate, ethionine, and aluminum sulfate.
Kim Young A and Lee Jong Suk
Journal of the Korean Society for Horticultural Science, June 2001.42(3): 325-330.
2001
บทคัดย่อ
This experiment was carried out to investigate the effects of floral preservative solutions containing sucrose, 8-hydroxyquinoline sulfate (HQS), and ethionine or aluminium sulfate (AS) on the longevity of cut rose (Rosa hybrida) flowers of several cultivars (Rote Rose, Red Velvet, First Red, Noblesse, Saphir and Konfetti). The vase life of cut rose flowers significantly differed among cultivars. The vase life of 'First Red', 'Noblesse', 'Saphir', and 'Konfetti' was two times longer than that of 'Rote Rose' and 'Red Velvet'. The addition of sucrose, HQS and ethionine or AS significantly increased the longevity of cut flowers compared with the control (deionized water, DW). The longevity of cut flowers was markedly increased when ethionine was added to the preservative solution. The incidence of bent-neck was high in 'Red Velvet' and 'Rote Rose' flowers held in water, but bent-neck was scarcely observed in 'First red' and 'Konfetti' flowers held in water. The incidence of bent-neck was low and the time of bent-neck occurrence was delayed when the cut flowers of 'Red Velvet' and 'Rote Rose' were held in preservative solutions. Neck strength was weak in cultivars which showed bent-neck symptoms, whereas it was strong in cultivars which did not show bent-neck symptoms. Neck strength was significantly increased when cut flowers were held in preservative solutions compared with those in water. The incidence of bent-neck was related with the decrease of neck diameter during the postharvest life. Fresh weight of 'Rote Rose' and 'Red Velvet' showing short vase life decreased dramatically two or three days after harvest. However, the fresh weight of cut flowers of the cultivars showing long vase life initially increased for several days and was followed by a slow decrease. Cut flowers of 'First Red' and 'Konfetti' having long postharvest longevity maintained a positive water balance compared with those of 'Rote Rose' and 'Red Velvet' having short longevity. Water balance values of cut rose flowers held in water were changed to a minus value faster than those held in preservative solutions containing sucrose, 8-HQS, and ethionine or AS. Therefore, it was concluded that the vase life of cut rose flowers was closely related with the water balance of the flower stems. Ethylene production of cut rose flowers was very low and did not show consistent peak time.