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Effect of Water Gel on the Vase Life of Cut Rose (Rosa sp.)
Yam Ming Hui
Supervisor: Dr Husni Hayati Binti Rafdi
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
The effect of water gel as an alternative vase solution medium (VS) for convenience
in cut flowers handling was investigated in this study. This study involved six
treatments, which were 100% artificial tap water (ATW) solution (control), 200mgL -1
8-hydroxyl quinoline and 5% sucrose (HQS+Suc), 100% ATW water gel, 100%
HQS+Suc water gel, ATW water gel combined with 30mL ATW, HQS+Suc water gel
combined with 30mL HQS+Suc. The parameters evaluated were vase life (VL), relative
fresh weight, vase solution uptake (VSU), bud diameter, colour and xylem occlusion
observation. Among the water gel treatments, only 30mL HQS+Suc+ HQS+Suc water
gel treatment display 1.1fold VL longer than control that has VL of 9.2±0.98 days. The
ATW water gel treatment has only 2.6±0.24 days of VL, and display significantly lower
VSU if compared to control. Hence water gel per se may not be suggested for VS
treatment for cut roses as it shorten the VL.
1080 | UMT UNDERGRADUATE RESEARCH DAY 2018