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 (Unpublished)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 |
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| Keyword: | vinegar, sucrose, floral preservative, vase life, postharvest roses |
| Subjects: | T Technology > TP Chemical technology |
| Department: | SCHOOL > School of Sustainable Agriculture |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 24 Oct 2016 15:18 |
| Last Modified: | 10 Oct 2017 16:15 |
| URI: | https://eprints.ums.edu.my/id/eprint/14740 |
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