Improving Vase Life and Keeping Quality of Cut Rose Flowers Using a Chlorine Dioxide and Sucrose Holding Solution

• Published in: Weon'ye gwahag gi'sulji Vol. 36; no. 3; pp. 380 - 387
• Main Authors: Lee, Young Boon, Kim, Wan Soon
• Format: Journal Article
• Language: English
• Published: 한국원예학회HST 01.01.2018; 한국원예학회
• Subjects: 농학; postharvest; preservative solution; bacteria; Rosa hybrida; ClO
• ISSN: 1226-8763; 2465-8588
• DOI: 10.12972/kjhst.20180037

This study investigated the antimicrobial effect of chlorine dioxide (ClO2) on the vase life of cutrose flowers (Rosa hybrida L. ‘Beast’), which were maintained in a standard holding solutioncontaining 2% sugar. The cut flowers were treated with preservative solutions of tap water (TW,control), distilled water (DW), 2% sucrose, and 2% sucrose with 2 μL·L-1 to 8 μL·L-1 ClO2. Theaddition of sucrose to DW caused early leaf chlorosis, and shortened the vase life of the flowerscompared to TW or DW conditions, even though sucrose is a well-known carbohydrate source. Theaddition of 2 μL·L-1 to 8 μL·L-1 ClO2 to the sucrose solution significantly extended flower vase lifeabout four days more than TW or DW conditions, and about six days more than the sucrose solution. The relative fresh weight and water uptake of the cut flowers were dramatically decreased in thesucrose solution without ClO2. Bacteria in the TW, DW, and sucrose holding solutions on day sixwere detected at counts of 2.3 × 105 CFU/L, 4.8 × 105 CFU/L, and 2.4 × 106 CFU/L, respectively. However, bacteria were not detected in the holding solution that contained ClO2. These resultsindicate an antimicrobial activity of ClO2 that is useful for extending the postharvest life of cut roseflowers in a vase solution that contains sucrose. KCI Citation Count: 3