Cut Rose cv ‘First Red’

The present study was attempted with the main aim to clarify the effect of different chemicals, either alone or in combination, on the microbial counts found in vase water of cut rose flower. Additionally, assessment of impact of microbes on flower longevity was made.

9p gaocaolon9 22-12-2020 10 2   Download

The present investigation dealt with the effect of temperature and duration of pulsing with silver thiosulphate (STS) on the peroxidative changes of cut rose petals during vase life period. From the investigation it was proved that flowers pulsed with 0.4mM STS at 10oC for a short period of 8 hours significantly decreased the catalase and peroxidase activities thereby extending the shelf life of cut roses. The enhanced longevity of cut roses was due to suppressing the formation of peroxides and free radicals in the plant tissue.

7p kethamoi4 16-04-2020 14 2   Download

Cut roses were pulsed with the best pulsing combination of Al2(SO4)3 400 ppm in combination with Sucrose 4% (arrived during the previous pulsing experiments) at room temperature (22±2 oC) for 24 hours and then packed with different packaging material and stored at 2-4 oC for 5 days and then evaluated for their vase life. Among the different packaging material tried polythene sheet in combination with corrugated fibre board boxes (PS+CFB) followed by tissue paper in combination with corrugated fibre board boxes (TP+CFB) increased vase life (10.2 and 10.

6p caygaocaolon4 01-04-2020 9 2   Download