Original scientific paper

Effect of different preparations for prolonged vase life of rose flower

Jasna Kraljičak ; Poljoprivredni fakultet u Osijeku
Nada Parađiković ; Poljoprivredni fakultet u Osijeku
Jasenka Ćosić ; Poljoprivredni fakultet u Osijeku
Monika Tkalec ; Poljoprivredni fakultet u Osijeku

Abstract

The research of cut rose flower vase life was conducted in the laboratory of the Department of Crop Production, Faculty of Agriculture in Osijek. For the needs of this research there were used roses of fragrant cultivar Red Naomi of the Dutch producer Schreurs cultivated at the family farm Maltar in Valpovo, Croatia. As the medium in the experiment there was used regular tap water, Chrysal clear and Crystal soil gel. Mean temperature during the experiment was 24.35°C. Statistical data analysis determined a significant difference in cut flower vase life depending on the medium for keeping a cut flower. Cut rose flower kept in Chrysal clear was fresh for 11 days on average, whereas cut rose flower kept in water was fresh for 8 days on average. Cut rose flower kept in gel had the shortest vase life of 5 days. Transpiration intensity and loss of fluid in pots were interdependent and also depend on the medium for keeping flowers. The highest transpiration intensity was determined with cut rose flower kept in Chrysal medium, and the lowest in gel. After the 5th day of the experiment there was noticed a gray flaky coating on few rose stalks, so pathogen isolation determined that it was the causative agent of gray mold, Botrytis cinerea. The research indicates that the application of the preparation Chrysal, which contains glucose, biocides and acidifiers, affects the viability of rose flower and prolongs the vase life. Also, gel influences unfavorably the keeping of cut rose flower.

Keywords

cut rose flower; vase life; Chrysal clear; Crystal soil gel

Hrčak ID:

163009

URI

https://hrcak.srce.hr/163009

Publication date:

19.12.2012.

Article data in other languages: croatian

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