화병의 재질과 절화보존제 처리가 장미의 절화수명 및 미생물 증식에 미치는 영향

• 영문명: Effects of Vase Material and Floral Preservative on Longevity of Cut Rose Flowers and Microbial Proliferation in Holding Solution
• 발행기관: 인간식물환경학회
• 저자명: 임영희(Young Hee Lim) 오욱(Wook Oh)
• 간행물 정보: 『인간식물환경학회지(JPPE)』제14권 제1호, 23~27쪽, 전체 5쪽
• 주제분류: 자연과학 > 자연과학일반
• 파일형태: PDF
• 발행일자: 2011.02.28

영문 초록

To examine the availability of onggi (earthenware) as a floral vase, we compared the vase life of cut roses (Rosa hybrida) with generally used vases made of glass and porcelain. After holding cut rose ‘Aqua’ and ‘Covernet’ in vases made of glass, porcelain, and onggi containing holding solution (tap water or floral preservative), longevity, fresh weight, and water uptake of cut flowers, and total number of microbes in holding solution were collected. In onggi vase, cut flower longevity of both cultivars was longer than the other vases and the floral preservative prolonged vase life compared with tap water. Cut rose flowers ‘Aqua’ and ‘Covernet’ applied with preservative in onggi vase maintained their ornamental value for 14.8 and 13.6 days, respectively. Cumulative water uptake by cut roses was greatest in onggi vase with floral preservative, where ‘Aqua’ and ‘Covernet’ absorbed water by 17.0 and 15.1 mL for 10 days, compared to cut flowers absorbing tap water of 13.6 and 13.8 mL in onggi vase, respectively. Fresh weight of cut rose ‘Aqua’ in onggi vase was greater than those of the others, and the floral preservative in both cultivars delayed the reduction of fresh weight compared with tap water. Especially, onggi vase with preservative maintained 88% of the initial fresh weight at the 8th day of the treatments due to smooth water uptake with comparison with 79% in porcelain vase with preservative and 72% in onggi vase with tap water in ‘Aqua’. Although the number of bacteria in holding solution was smallest in onggi vase, there was not a significant variation among vase materials. However, there was lower proliferation of microbes in the water with floral preservative than in tap water. In onggi vase, the vase life of cut roses was prolonged by maintaining good water up take by cut flower, and delaying bending of flower stalks, and floral preservative inhibited microbial proliferation in holding solution. Therefore, onggi vase with numerous micropores is considered as an alternative to glass or porcelain vase to prolong the vase life of cut roses with preservative.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 적요

Ⅴ. 인용문헌

키워드

Rosa hybrida cut flower onggi vase life water uptake