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Effect of Silver Thiosulfate, Sucrose, and HQS Pulsing on Cut Rose Vase
Life
Lee Shir Nie
Supervisor: Dr. Husni Hayati binti Mohd Rafdi
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Roses is categorised as an important ornamental plants but its vase life is relatively
short. In this study, cut roses were first pulsed in 0.2mM STS for 2 h followed by
pulsing with 200mg/L HQS and in combination with either 100, 120, or 140 g/L of
sucrose for 10 h. Then, the pulsed cut stems were put in vase containing artificial tap
water (ATW) as vase solution treatment for quality observations. The analyses
conducted were vase life, relative fresh weight (RFW), vase solution uptake (VSU),
bud diameter, and petal colour. Observation on xylem blockage was also conducted
using light microscope. Sucrose pulsing at all concentrations were significantly
promoted bud opening and maintained the RFW but there was significantly fading of
petal colour (P