Effect of food additives on quality and vase life of dendrobium 'red sonia' inflorescences

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Uthairatanakij A., Jitareerat P., Sapayasarn P.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2013

Volume number: 970

หน้าแรก: 273

หน้าสุดท้าย: 278

จำนวนหน้า: 6

ISBN: 9789066057357

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84875826464&partnerID=40&md5=08c333d68645cfd7fcddcdc6cabec77a

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Food additives have been used for inhibiting microbial growth in the food industry. Basal stem blockage caused by microorganisms can hasten flower senescence. The objective of this study was to investigate the effect of food additives on quality and vase life of Dendrobium 'Red Sonia' cut flowers. Inflorescence were put into vase solutions of potassium carbonate at 1.75 and 2% or sodium carbonate at 1.50, 1.75 and 2%, while distilled water and a commercial flower preservative solution served as the control. The cut flowers were kept at 25°C under constant light intensity of 10 μmol/m 2s. Potassium carbonate and sodium carbonate increased bud opening 20-33%, whereas bud opening of inflorescences placed into distilled water and commercial solution were 53.6-63.3%. The commercial solution also increased fresh weight significantly. Inflorescences placed in distilled water had the longest vase life (19.5 days) due to decreased flower dropping. The vase life of inflorescences placed in the commercial solution, potassium carbonate, and sodium carbonate were 14.5, 9-10 and 6-7 days, respectively.

คำสำคัญ

Bud opening, Flower dropping, Respiration, Vase solution