Effect of Chemicals on Quality of Cut Rose cv. Dallas

Abstract

Study on effect of chemicals on quality of red cut rose  (Rosa hybrida L. cv. Dallas) by pulsing cut roses in 5 different solutions consisted of distilled water (as control); 10 % sucrose, 150 mg/litre AgNO₃ and 30 mg/litre citric acid; 10 % sucrose, 150 mg/litre AgNO₃, 400 mg/litre 8-HQS and 30 mg/litre citric acid;     10 % sucrose, 200 mg/litre 8-HQS and  260 mg/litre CoCl₂  and 10 % sucrose,  150 mg/litre Al₂(SO₄)₃ and 30 mg/litre citric acid for 12 hours and then held in distilled water. It was found that cut roses pulsed in chemicals consisted of 10 % sucrose,  150 mg/litre AgNO₃, 400 mg/litre 8-HQS and 30 mg/litre citric acid had the longest vase life which was 8.50 days and every solution improved the quality of cut roses better than the control.  For the study on holding red cut rose in 5 different solutions consisted of distilled water (control); 5 % sucrose,  0.4 % CaCl₂ and 200 mg/litre 8-HQS; 5 % sucrose,  50 mg/litre AgNO₃,  200 mg/litre 8-HQS;  5 % sucrose,  20 mg/litre AgNO₃ and 5 % sucrose,  200 mg/litre CoNO₃. It was found that cut rose held in chemicals consisted of 5 % sucrose, 0.4 % CaCl₂ and 200 mg/litre 8-HQS had the longest vase life which was 10.27 days and every solution improved the quality of cut rose better than the control.