Abstract:
Chrysanthemum is very sensitive to high temperature which will shorten its vase life
by lowering carbohydrate concentration. Improper concentration of preservative
solutions and present of bacteria in tab water also can cause wilting of chrysanthemum,
and also failure of the flowers to fully open. The present investigation was therefore
carried out to study the effect of cold water, sodium hypochlorite (NaOCl) and
glucose on chrysanthemum cut flowers vase life and their freshness under ambient
temperature (25
°
C ± 1
°
C). Chrysanthemum cut flowers were kept in tab water, cold
water (4
°
C ± 1
°
C), 0.5% NaOCl, 1.0% NaOCl, 5.0% NaOCl, 5.0% glucose, 10.0%
glucose and 15.0% glucose to test their effect on vase life and freshness of flowers.
Data were collected from physical measurements in several categories; namely,
diameter, blooming rate and vase life. The vase life of flower was considered
terminated when more than 50% of the open flowers had wilted. All the treatments
had positive effect on the flower's diameter and blooming rate. Cold water {4
°
C ±
1
°
C) gave maximum vase life of chrysanthemum cut flowers up to around 26 days as
compared to control water which was around 19 days. Besides, cold water ( 4
°
C ± 1
°
C)
also work best in keeping chrysanthemum cut flowers look fresh for vase display and
the flower blooms.
