Effects of different preservatives on the vase life of chrysanthemum cut flowers
This research determined how different preservatives affected Chrysanthemum cut flowers' visual quality and vase life (Chrysanthemum morifolium L.). The study's findings will benefit farmers, particularly chrysanthemum growers, producers, and dealers, by enabling them to enhance and prolon...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Northern Negros State College of Science and Technology (NONESCOST)
2023-12-01
|
| Series: | International Research Journal of Science, Technology, Education, and Management |
| Subjects: | |
| Online Access: | https://irjstem.com/wp-content/uploads/2024/01/12_IRJSTEM-V3N4-2023.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849765533181804544 |
|---|---|
| author | John Mark R. Padernal Ronie R. Reyes Roniel A. Ardeña Justine V. Gemida Jerica C. Ameler |
| author_facet | John Mark R. Padernal Ronie R. Reyes Roniel A. Ardeña Justine V. Gemida Jerica C. Ameler |
| author_sort | John Mark R. Padernal |
| collection | DOAJ |
| description | This research determined how different preservatives affected Chrysanthemum cut flowers' visual quality and vase life (Chrysanthemum morifolium L.). The study's findings will benefit farmers, particularly chrysanthemum growers, producers, and dealers, by enabling them to enhance and prolong the Chrysanthemum cut flowers' visual appeal and vase life. The study took place over a period of 23 days. There were four treatments: t0- tap water, t1- three (3) tablespoons of sugar with two (2) tablespoons of vinegar per liter of distilled water, t2- fifty percent coconut water per liter of distilled water, and t3- 200 mg ascorbic acid per 100ml of distilled water. The Complete Randomized Design (CRD) was utilized to arrange these treatments, and four replications were carried out. As a statistical tool for the study, the Analysis of Variance (ANOVA) and Tukey's Significant Difference at a 5% significance level were used to compare means. The highest visual quality was obtained from Chrysanthemum cut flowers treated with three tablespoons of sugar with two tablespoons of vinegar in the first, second, and third week, respectively, compared to all other treatments. Also, it got the highest mean for vase life. It was found that the application of three tablespoons of sugar with two tablespoons of vinegar per liter of distilled water is significantly different and can maintain and extend the visual quality or freshness of Chrysanthemum cut flowers as well as the vase life of those flowers. As a result, three tablespoons of sugar with two tablespoons of vinegar is suggested as an alternative to other preservatives for cut flowers. Additional research studies of using sugar with vinegar on other kinds of cut flowers is recommended to validate the results. |
| format | Article |
| id | doaj-art-f4cbafb1d660480083ff070fbca681d8 |
| institution | DOAJ |
| issn | 2799-063X 2799-0648 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | Northern Negros State College of Science and Technology (NONESCOST) |
| record_format | Article |
| series | International Research Journal of Science, Technology, Education, and Management |
| spelling | doaj-art-f4cbafb1d660480083ff070fbca681d82025-08-20T03:04:49ZengNorthern Negros State College of Science and Technology (NONESCOST)International Research Journal of Science, Technology, Education, and Management2799-063X2799-06482023-12-0134153157https://doi.org/10.5281/zenodo.10516439Effects of different preservatives on the vase life of chrysanthemum cut flowersJohn Mark R. Padernal0Ronie R. Reyes1Roniel A. Ardeña2Justine V. Gemida3Jerica C. Ameler4Northern Negros State College of Science and Technology, PhilippinesNorthern Negros State College of Science and Technology, PhilippinesNorthern Negros State College of Science and Technology, PhilippinesNorthern Negros State College of Science and Technology, PhilippinesMunicipal Agriculture Office, Municipality of Calatrava, PhilippinesThis research determined how different preservatives affected Chrysanthemum cut flowers' visual quality and vase life (Chrysanthemum morifolium L.). The study's findings will benefit farmers, particularly chrysanthemum growers, producers, and dealers, by enabling them to enhance and prolong the Chrysanthemum cut flowers' visual appeal and vase life. The study took place over a period of 23 days. There were four treatments: t0- tap water, t1- three (3) tablespoons of sugar with two (2) tablespoons of vinegar per liter of distilled water, t2- fifty percent coconut water per liter of distilled water, and t3- 200 mg ascorbic acid per 100ml of distilled water. The Complete Randomized Design (CRD) was utilized to arrange these treatments, and four replications were carried out. As a statistical tool for the study, the Analysis of Variance (ANOVA) and Tukey's Significant Difference at a 5% significance level were used to compare means. The highest visual quality was obtained from Chrysanthemum cut flowers treated with three tablespoons of sugar with two tablespoons of vinegar in the first, second, and third week, respectively, compared to all other treatments. Also, it got the highest mean for vase life. It was found that the application of three tablespoons of sugar with two tablespoons of vinegar per liter of distilled water is significantly different and can maintain and extend the visual quality or freshness of Chrysanthemum cut flowers as well as the vase life of those flowers. As a result, three tablespoons of sugar with two tablespoons of vinegar is suggested as an alternative to other preservatives for cut flowers. Additional research studies of using sugar with vinegar on other kinds of cut flowers is recommended to validate the results.https://irjstem.com/wp-content/uploads/2024/01/12_IRJSTEM-V3N4-2023.pdfascorbic acidchrysanthemum cut flowercoconut watersugarvinegar |
| spellingShingle | John Mark R. Padernal Ronie R. Reyes Roniel A. Ardeña Justine V. Gemida Jerica C. Ameler Effects of different preservatives on the vase life of chrysanthemum cut flowers International Research Journal of Science, Technology, Education, and Management ascorbic acid chrysanthemum cut flower coconut water sugar vinegar |
| title | Effects of different preservatives on the vase life of chrysanthemum cut flowers |
| title_full | Effects of different preservatives on the vase life of chrysanthemum cut flowers |
| title_fullStr | Effects of different preservatives on the vase life of chrysanthemum cut flowers |
| title_full_unstemmed | Effects of different preservatives on the vase life of chrysanthemum cut flowers |
| title_short | Effects of different preservatives on the vase life of chrysanthemum cut flowers |
| title_sort | effects of different preservatives on the vase life of chrysanthemum cut flowers |
| topic | ascorbic acid chrysanthemum cut flower coconut water sugar vinegar |
| url | https://irjstem.com/wp-content/uploads/2024/01/12_IRJSTEM-V3N4-2023.pdf |
| work_keys_str_mv | AT johnmarkrpadernal effectsofdifferentpreservativesonthevaselifeofchrysanthemumcutflowers AT ronierreyes effectsofdifferentpreservativesonthevaselifeofchrysanthemumcutflowers AT ronielaardena effectsofdifferentpreservativesonthevaselifeofchrysanthemumcutflowers AT justinevgemida effectsofdifferentpreservativesonthevaselifeofchrysanthemumcutflowers AT jericacameler effectsofdifferentpreservativesonthevaselifeofchrysanthemumcutflowers |