Utilization Of Coconut Water And Citric Acid Uses a Holding Technique to Prolong The Freshness Of The Cut Flowers Chrysanthemum Spray Type

Authors

  • Maria Magdalena Kristiani Mbulu
  • Ida Ayu Rina Pratiwi Pudja
  • Ni Luh Yulianti

DOI:

https://doi.org/10.24843/JBETA.2019.v07.i14.

Keywords:

Chrysanthemum flowers, coconut water, citric acid, the flower‘s freshness periodof flowers

Abstract

This research aims to obtain the best concentration of coconut water and citric acid as a solution to extend Chrysanthemum cut flowers’ freshness period. The research is consisted of 25 experimental units, each experiment was repeated twice to gain 50 experimental units. The research uses a completely randomized design (CRD) with an experimental factor. The factor is a combination of coconut water and citric acid. The concentration of coconut water which was used 0%, 4%, 8%,12% and 16% meanwhile the concentrations of citric acid which was used 0 ppm,100 ppm, 200 ppm, 300 ppm, and 400 ppm. The parameters which is measured are;the flower‘s freshness period, percentage of flower bloom, the absorbed solution and the flower’s color. Based on the results of the research, it is known that the best treatment is the concentration of coconut water 4% and citric acid 400 ppm that will gain 11 days of flowers’ freshness period, the percentage of flowers’ bloom is 65.5%, the total absorbed solution is 177.5 ml with flower’s color becoming very faded and slightly brown.

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Published

2026-02-03

How to Cite

Mbulu, M. M. K., Pudja, I. A. R. P., & Yulianti, N. L. (2026). Utilization Of Coconut Water And Citric Acid Uses a Holding Technique to Prolong The Freshness Of The Cut Flowers Chrysanthemum Spray Type. Jurnal BETA (Biosistem Dan Teknik Pertanian), 7(1), 1–8. https://doi.org/10.24843/JBETA.2019.v07.i14.

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Vol. 7 No. 1 (2019): April

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