| Summary: | 碩士 === 國立中興大學 === 園藝學系 === 90 === Three cultivars of Rosa hybrid ‘Grand Gala’, ‘Noblesse’ and ‘Super baby’ were tested in this study to investigate the effects of the various temperature, time of dehydration, addition of sugars, chemicals treatment and cold storage on the flower opening and vase life of cut rose flowers.
‘Grand Gala’, ‘Noblesse’ and ‘Super baby’ were placed in various temperature. The fresh weight of cut flowers decreased with the temperature. The higher the temperature, the less the fresh weight. After pulsed with 200 mg/l 8-HQS mixed 500 mg/l citrate and 2 % sucrose for 8 hr, the cut roses maintained the fresh weight of flowers were better at 5℃.In contrast to ‘Noblesse’ and ‘Super baby’, the flowers opening of ‘Grand Gala’ cut roses were uneffected by the temperature. Periods of flower opening were accompanied by decreased in starch and increased in soluble sugars of petals. This change of carbohydrate contents were related to the temperature. The values of L, a, b of petals were affected by the temperature more than the chemicals pulsed. Not only the ability of maintain the petal color but also the vase life of cut rose flowers increased with the temperature lowered. The vase life of ‘Noblesse’ and ‘Super baby’ were longest at 5 ℃, but the vase life of ‘Grand Gala’ were better at 10 ℃.
For rehydration after transient water stress, there were no ethylene produced immediately of ‘Grand Gala’ cut rose flowers. Ethylene production would be increased gradually by the time. The flower stem unrecut which ethylene produced were higher than the stem recut 5 cm off. The longer the time of dehydrated, the longer the fresh weight of ‘Grand Gala’ cut rose flowers increased during the vase. Increasing the time of dehydration, the starch contents of petals decreased with the time were significantly changed. No matter the stem recut or not, transient water stress had no effect on the initial electrolyte leakage of petals on ‘Grand Gala’ cut rose.
In another test, sugars were added into the vase water. Sugars could maintain the fresh weight of flower, prolong the vase life, accelerate flower opening greatly, and maintain flower color. Those effects were appeared significantly with the concentrations of sugars increased. All of the ‘Grand Gala’, ‘Noblesse’ and ‘Super baby’ which treated with 6 % dextrose had the longest vase life. The electrolyte leakage of petals on three cut rose cultivars were increased by the time and which couldn’t improved by addition of sugars.
‘Grand Gala’ treated with chemicals would increase ethylene production. The holding solution of 10 mM proline improved ‘Grand Gala’ cut rose water uptake. Mixture of 20 mM ATA and malonate or proline could increase the starch and soluble sugars contents of petals. The pulse treatment of mixture with 20 mM ATA and 10mM proline for 4 hours extended vase life of ‘Grand Gala’ cut rose. After storage 3 weeks at 5 ℃, that mixture of 20 mM ATA and 10mM Pro for 16 hours had the longest vase life. ‘Grand Gala’ cut roses pulsed with chemicals could maintain fresh weight of flowers and improve water uptake after cold storage.
Cut rose treated with ATA by holding and pulsing solution induced more water uptake, maintained fresh weight of cut rose, then extended vase life. The holding solution of 20 mM ATA improved ‘Grand Gala’ and ‘Super baby’ cut rose water uptake. Cut rose treated with kinetin inhibited water uptake. The holding solution of mixture ATA and IAA could maintain fresh weight of ‘Grand Gala’ and ‘Super baby’ cut rose but water uptake of cut roses were inhibited with increased the concentrations of IAA. The mixture of ATA and IAA increased ethylene production at the same time. The holding solution of 20 mM ATA and 0.01 mM IAA extended vase life of ‘Grand Gala’ cut rose.
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