The Effect of Composition of Pulsing Solution and Duration of Soiling on The Fresh Flower of White Rose (Rosa hybrida L.) Flower during Storage
DOI:
https://doi.org/10.24843/JBETA.2021.v09.i02.p13Keywords:
White Rose, Cut Flowers, Pulsing Solution, Soaking TimeAbstract
The research aims to determine the effect of pulsing solutions and soaking time to extend the freshness
of the white roses cut flower (Rosa hybrida L.) as well as to obtain the best treatments combination of
the two variables. The research is consisted of 8 treatment combinations, each treatment was repeated 3
times to obtain 24 treatments. The research uses a completely randomized design (CRD) method with
two experiment factors. The first factor is the component of the pulsing solution consisting of 3 parts:
Sucrose 5% + 250 ppm AgNO3 + Citric Acid 75 ppm, Sucrose 10% + 500 ppm AgNO3 + Citric Acid
150 ppm and Sucrose 15% + 650 ppm AgNO3 + Citric Acid 300 ppm. The second factor is the
immersion time consists of two parts, namely: 4 hours and 8 hours. The analysis was carried out every
two days with replacement of water every two days stored at room temperature (27 ± 1)0C for 12 days.
The combination of pulsing solution treatment and soaking time had a very significant effect (p<0.01)
on the total absorption and had no significant effect (p>0,05) on changes in weight, color score test,
withered, bent neck and efflorescence of level. The best combination of treatments solution pulsing
treatment is 15% sucrose + 650 ppm AgNO3 + 300 ppm Citric Acid with 8 hours immersion resulting
in an average total absorption of 10,48 ml, an average rate of weight changes 9,8 %, the average color
test score was 3.2, the average wilt level test score was 3.6, the average bent neck test score was 3.6 and
average rate of flowering 63,89%. It can be concluded that white roses are affected by the concentration
of the pulsing solution because the concentration of the pulsing solution gives changes to white rose cut
flowers.
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