Articles
EFFECT OF SUCROSE ON POSTHARVEST QUALITY OF CUT GLORIOSA SUPERBA L. ‘MISATO RED’ FLOWERS
Article number
886_8
Pages
77 – 82
Language
English
Abstract
Postharvest quality of cut Gloriosa superba L. Misato Red flowers was investigated in relation to sucrose in a vase solution.
All flower buds on stems opened with equivalently sized perianths and similar flower longevity, irrespective of the initial flower bud size when the cut flowers were kept in a vase solution containing 1% sucrose and germicide at 24°C. Smaller flower buds developed smaller flowers with pale color, indicating that flower buds required considerable energy to develop normally when flower buds were detached from cut flowers.
However, sucrose in a vase solution had no effect on flower longevity of detached and fully opened flowers.
Flower buds on stems developed larger flowers with bright flower color when the vase solution contained 3-10% sucrose.
Pulsing of sucrose was not effective for maintaining flower quality and longevity.
All flower buds on stems opened with equivalently sized perianths and similar flower longevity, irrespective of the initial flower bud size when the cut flowers were kept in a vase solution containing 1% sucrose and germicide at 24°C. Smaller flower buds developed smaller flowers with pale color, indicating that flower buds required considerable energy to develop normally when flower buds were detached from cut flowers.
However, sucrose in a vase solution had no effect on flower longevity of detached and fully opened flowers.
Flower buds on stems developed larger flowers with bright flower color when the vase solution contained 3-10% sucrose.
Pulsing of sucrose was not effective for maintaining flower quality and longevity.
Authors
S. Fukai, S. Fujita
Keywords
cut flower, flower color
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