Articles
A PRELIMINARY INVESTIGATION OF ODOR CHANGES IN CUT AND INTACT ROSES IN VARIOUS STAGES OF MATURATION
Article number
189_26
Pages
215 – 220
Language
Abstract
In the present study five fragrant rose varieties were investigated: ‘Papa Meilland’, ‘Sterling Silver’, ‘Dr.
A.J. Verhage’, ‘Sonia’ and a hybrid Tea seedling ‘73310’. For each variety a different odor profile was used, consisting of five odor descriptors.
The intensity of each odor quality was estimated between intact (i.e. still on the bush) and cut roses at various stages of flower maturation, under the same environmental circumstances.
Differences were observed between these two conditions, either as a change of the odor profile (quality) or as a change of the odor intensity (quantity). Physiological, (bio) chemical and physical factors are suggested as to what have caused these differences.
A.J. Verhage’, ‘Sonia’ and a hybrid Tea seedling ‘73310’. For each variety a different odor profile was used, consisting of five odor descriptors.
The intensity of each odor quality was estimated between intact (i.e. still on the bush) and cut roses at various stages of flower maturation, under the same environmental circumstances.
Differences were observed between these two conditions, either as a change of the odor profile (quality) or as a change of the odor intensity (quantity). Physiological, (bio) chemical and physical factors are suggested as to what have caused these differences.
Authors
P.A. van de Pol, F.T. Schiet, J.E.R. Frijters
Keywords
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