Nurul Aisyah Husain (2007) Effects of media solutions concentration and storage temperature on vase life and wilting of cut chrysanthe flower Chrysanthemum indicum (L.). Universiti Malaysia Sabah. (Unpublished)
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Abstract
Study has been done to determine the effects of different sucrose concentration (2.0%,3.0%,4.0% and 5.0%) were compared to pipe water (control) and different storage temperature (20°C ± 1°C, 10°C ± 1°C and 25°C ± 5°C). I have examined whether the effects of different sucrose treatment and different storage temperature in extend the vase life and quality of cut flower, which may influence the percentages of water uptake, percentages of opening bud, flower wilting and vase life of cut chrysanthemum flowers. The results showed that the pipe water and 4.0% sucrose have high percentages on bud opening and lower percentages on flower wilting compared to 2.0%, 3.0% and 5.0% sucrose that has the lower percentages of opening bud and high on flower wilting. The experiment has shown that sucrose can have a wider effect on cut flower opening bud, water uptake and flower wilting than simply alleviating nutritional stress. In the storage temperature treatment, the cut flower showed lower percentages of opening bud and high percentages in flower wilting when conducted under high temperature (20°C ± 1°C and 25°C ± 5°C) because the higher the temperature, the shorter was the vase life of cut flowers. The cut flower put under lower temperature (10°C ± 1°C), showed the higher percentages of opening bud and the lower percentages of flower wilting. In conclusion, the lower the ambient temperature, the longer is the vase life of cut chrysanthemum flowers.
| Item Type: | Academic Exercise |
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| Keyword: | sucrose concentration, pipe water, temperature, cut flower, water uptake, chrysanthemum flower |
| Subjects: | S Agriculture > SB Plant culture |
| Department: | SCHOOL > School of Science and Technology |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 27 Feb 2014 11:59 |
| Last Modified: | 12 Oct 2017 13:28 |
| URI: | https://eprints.ums.edu.my/id/eprint/8368 |
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