ISHS Acta Horticulturae 405: VI International Symposium on Postharvest Physiology of Ornamental Plants
INFLUENCE OF WATER QUALITY AND CHEMICAL COMPOUNDS ON VASE LIFE OF CUT ROSES |
| Authors: | S. Brecheisen, H.P. Haas, R. Röber |
| Keywords: | Rosa, quality, longevity, water, ingredients |
| Abstract:
The influence of water quality and different chemical compounds on keeping quality was examined in two experiments with Rosa x hybrida ‘Baronesse’. Aluminumsulphate, Chinosol and Previcur were used as inhibitors of microorganism growth. Production and action of ethylene should have been reduced by the use of Argylene, ASS and AOA. The neutral salts potassium dihydrogenphosphate and sodium chloride were used as osmotic agents. Sugar acted as energy donator and Chrysal professional was tested as a commercial cut flower preservative. The following results were obtained: Decarbonized water led to 5 days longer keepability as compared to tap water. The water additives ASS and Previcur reduced longevity significantly. Regardless of water quality only Chinosol and Chrysal professional prolonged vase life. The most harmful effect was observed with Previcur and tap water. The concentration for application of Chrysal professional can be reduced to 5.0 gl-1 by using decarbonized water. | |
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