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Prolonging Vase Life of Cut Rose (rosa Hybrida L. Cv. Red Pearl) Through Chemical Preservatives

Pavana Khan
Kodaikanal International School, Kodaikanal 624 101, Tamil Nadu, India

S. Shahrin
Dept. of Horticulture, Sher - e - Bangla Agricultural University, Dhaka - 1207, Bangladesh

T. Taufique
Dept. of Horticulture, Sher - e - Bangla Agricultural University, Dhaka - 1207, Bangladesh

H. Mehraj
The United Graduate School of Agricultural Sciences, Ehime University, 3 - 5 - 7 Tarami, Matsumaya, Ehime 790 - 8556, Japan

A. F. M. Jamal Uddin
Dept. of Horticulture, Sher - e - Bangla Agricultural University, Dhaka - 1207, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted to find out the preservative solution for extending the vase life of cut rose (Red pearl cultivar). Ten chemical preservative solutions were used for vase life analysis and these were T₀: Tap water (Control); T₁: Sugar (50-ppm); T₂: Citric Acid (50-ppm); T₃: Salicylic Acid (50-ppm); T₄: Chitosan (50-ppm); T₅: Silver Thiosulphate (50-ppm); T₆: Sugar + Citric Acid (50-ppm); T₇: Sugar + Salicylic Acid (50-ppm); T₈: Sugar + Chitosan (50-ppm) and T₉: Sugar + Silver Thiosulphate (50-ppm). From the experiment, maximum stem diameter (4.60 mm), period for first petal spreading (6.1 days), petal water content (65.4%) and vase life (15.7 days) was found from T₇. On the other hand, minimum flower head diameter (31.8 mm), petal discoloration score (1.5) and flower freshness score (3.0) were also found from T₇. Combined application of sugar and salicylic acid was the best among the chemicals used for extending vase life of cut rose cv. Red pearl.

Keywords: Rose, Chemical preservatives, Vase life

Location: Department of Horticulture of the Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Start Date: 00-06-2014

End Date: 00-07-2014

Program Area: Postharvest and Agro-processing

Commodity: Rose

Objectives:

To find out the appropriate preservative solution for extending the vase life of the cut rose.

Methodology:

Location and period of the study: Experiment was conducted at Biotech, Department of Horticulture of the Sher-e-Bangla Agricultural University, Dhaka, Bangladesh during June 2014 to July 2014 to find out the preservative solution for extending the vase life of cut rose (cv. Red pearl ).

Treatments and experimental design: Ten chemical preservative solutions were used for vase life analysis and these were T₀: Tap water (Control); T₁: Sugar (50 - ppm); T₂: Citric Acid (50 - ppm); T₃: Salicylic Acid (50 - ppm); T₄: Chitosan (50 - ppm); T₅: Silver Thiosulphate (50 - ppm); T₆: Sugar + Citric Acid (50 - ppm); T₇: Sugar + Salicylic Acid (50 - ppm); T₈: Sugar + Chitosan (50 - ppm) and T₉: Sugar + Silver Thiosulphate (50 - ppm) using Completely Randomized Design (CRD) with three replications.

Data collection: Data were collected on stem diameter, flower head diameter, petal discoloration score, flower freshness score, days taken for first petal spreading, solution uptake, petal water content and vase life. Flower petal color change or discoloration (fading) was assessed according to the procedures described by Macnish et al. (1999) with rating scale of 1 = none/slight fading, 2 = moderate fading and 3 = advanced fading. Freshness of flower was scored on 1 - 5 scale (1 = fresh flower, 2 = very slight petal enrolling, 3 = noticeable in - rolling, 4 = petal shriveling and 5 = maximum petal shriveling). Solution uptake was measured by subtracting the solution at the last days in flower vase from the initial solution of the flower vase. Petals water content (% WP) was determined with the below equation (Kalate Jari et al. , 2008): %WP= {(FW - DW) ÷ DW} × 100

Statistical analysis: Collected data were analyzed statistically using MSTAT-C computer package program and significance of the difference among the treatment means was estimated by the Least Significant Difference (LSD) test at 5% level of significance (Gomez and Gomez, 1984)

Source of Information: Journal of Bioscience and Agriculture Research, Vol. 05, Issue 01: 10-15, (2015) eISSN: 2312-7945

Article Link (Online Journal): http://www.journalbinet.com/uploads/2/1/0/0/21005390/prolonging_vase_life_of_cut_rose_through_chemical_preservatives.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the current study it was found that Sugar + Salicylic Acid (50 - ppm) was the best chemical treatments for the cut Red pearl rose cultivar. Sugar + Salicylic Acid (50 - ppm) can be used to increase the vase life of the cut Red pearl rose for commercial purpose. Further study is suggested assigning all commercially available rose cultivars and diversified chemicals.

Knowledge Management: Journal