Effectiveness of vinegar and sucrose in room temperature on the vase life of postharvest roses

Sabitra Rathrveloo, (2011) Effectiveness of vinegar and sucrose in room temperature on the vase life of postharvest roses. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The objective of this study was to evaluate the effect of vinegar and sucrose as a potential floral preservative that can extend the vase life of postharvest roses at room temperature (25±5ºC). The tested treatments were distilled water (control), 0.5% of Vinegar, 1.0% of vinegar, 2% of sucrose, 4% of sucrose, 2% of sucrose and 0.5% of vinegar, 4% of sucrose and 0.5% of vinegar, 2% of sucrose and 1.0% of vinegar, and 4% of sucrose and 1.0% of vinegar. The treatments were arranged according to Complete Randomized Design (CRD). Five replicates were prepared for each treatment and replicates were stored in room temperature (25±5ºC). The water loss and vase life data of the cut roses were observed and recorded daily. The bacteria was cultured on the 7th day of experiment. Day 7 was selected as a control day. The data on water loss was compared across the treatments using SPSS software by performing One-way ANOVA. The results suggested that vinegar and sucrose significantly affected the vase life of cut roses (p<0.05). Treatments with 2% of sucrose and 0.5% of vinegar was the best treatment to extent the vase life of the cut roses at room temperature (25±50q to 20 days without existence of bacteria.

Item Type:Academic Exercise
Uncontrolled Keywords:vinegar, sucrose, floral preservative, vase life, postharvest roses
Subjects:T Technology > TP Chemical technology
Divisions:SCHOOL > School of Sustainable Agriculture
ID Code:14740
Deposited By:IR Admin
Deposited On:24 Oct 2016 15:18
Last Modified:24 Oct 2016 15:18

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