PENGARUH LARUTAN PERENDAM SARI BELIMBING WULUH DAN GULA TERHADAP VASE LIFE BUNGA POTONG KRISAN STANDAR PUTIH (Dendranthema grandiflora L.) ‘WHITE FIJI’

Abstract

Chrysanthemum cut flowers (Dendranthema grandiflora L.) after harvest have a short vase life, so that efforts are needed to extend the freshness period. The basic principle of extending the freshness of cut flowers is through soaking in water containing sugar, controlling acidity, and microbes in the soaking solution. This research aims to determine the effect of wuluh starfruit extract and sugar concentrations in the soaking solution on the vase life of chrysanthemums. The research was conducted using Randomized Block Design (RBD) consisting two factors, that is concentration of wuluh starfruit (Averrhoa bilimbi Linn.) with variations concentration 0% (B0), 1% (B1), 2% (B2), 3% (B3) and white crystalline sugar with variations concentration 0% (S0), 1% (S1), 2% (S2), 4% (S3), so there are 16 treatment combinations. Each treatment was three repetitions. Data were analyzed using Analysis of Variants (ANOVA) followed by an Honestly Significant Difference Test (BNJ) with a 95% confidence levels. The results showed that treatment giving of wuluh starfruit extract 2% + 1% of sugar (B2S1) was able to maintain chrysanthemum cut flowers during storage with maintaining flower vase life up to 17.80 days. Keywords: Chrysanthemum, soaking solution, vase life

The affect of some natural preservative solutions and immersion time on the quality of chrysanthemum cut flowers (Chrysantemum morifolium L.)

“…The Diameter of the florescence was measured from the outer side of the flower upright using a caliper. This observation was done at 2, 4, 6, 8 and 10 days after treatment (DAT) [12].…”

“…The chrysanthemum cut flowers tested are the whole treatment with 3 repeats. The terms of the score are based on the above description as follows: Score 1 = Fresh (all features a, b, c, described in the text); Score 2 = Starts withering (one or a combination of the features d and e described in the text); and Score 3 = Wither (senescence) (all features f, g and h described in the text) [12].…”

“…The freshness of the flowers is seen from the score of the flower's scallops every day for 18 days. Score 3 indicates that it has ended the The affect of some natural preservative solutions and immersion time on the quality … (Rita Hayati, Ainun Marliah, Rifa Narizky) ___________________________________________________________________________________________________ freshness of the flower or the period in which the chrysanthemum cut flower retains its appearance in the vase (day) [12].…”

“…The ness of the flower is the reduced freshness of the flower because the turgor pressure on the flower decreases. Transpiration process greatly affects the validity of flowers because cut flowers that lose water more than 10-15% will experience a serious withering process [12].…”

“…Ismawati (2013) states that, in 100 g of fresh ingredients the fruit contains organic acids consisting of citric acid (92.6-133.8 meq), oxalic acid (5.5-8.9 meq), acetic acid (1.6-1.9 meq), formic acid (0.4-0.9 meq) and lactic acid (0.4-1.2 meq). Soaking the flowers in 2% starfruit juice + 1% sugar that provides the best results to maintain the freshness period of the flower on variable observation of the diameter of flower bloom, quinity, absorbed solution, and vase life of the flower up to 17.80 days [12].…”