فهرست نشریات علمی دسترسی آزاد ایران

Purpose: Floral preservative vase solutions commonly use citric acid to reduce the pH of water, thereby extending the vase life of cut flowers. This study was conducted to explore the potential of hydrating solutions in extending the vase life of roses and reducing the production of ethylene. Research Method: Cut roses were used to evaluate the efficacy of hydrating solutions (calamondin juice, cinnamon and garlic powder extracts and bamboo wood vinegar) and stem cutting every two days to increase the vase life and slow down changes in the visual quality parameters when added in vase solution. Findings: Cut roses subjected to calamondin extract (20 ml/L) had a statistically longer vase life of 11.67 days (37.29% higher than the control), followed by bamboo wood vinegar (9.67 days or 13.76%), while untreated samples had 8.50 days (p value = 0.000). Roses treated with cinnamon powder and ginger extract attained limit of fitness for decoration at Day 8. During the peak of ripening at day 7, calamondin treatments reduced the ethylene concentration by 10.60% and resulted in the highest carbon dioxide (0.87% vol), which was statistically different from the other treatments. Research limitations: No limitations were identified in the study. Originality/Value: The study demonstrated that the addition of calamondin extract significantly slows down deteriorative changes in cut flowers. Given the economic feasibility and widespread availability of calamondin fruits in local markets, this postharvest treatment presents a practical and cost-effective option for flower vendors.