Application which means full bloom with no petal

Application of 75% 1-MCP and 25% Chrysal
CVBN performed best in all the parameters in extending postharvest longevity of
cutflower and extending the lifespan of chrysanthemum cut flower by 1.83 days in
petal wilting, 1.67 days in petal browning, 0.60 days of sepal browning
compared to using only tap water. On the other hand, effect of 75% 1-MCP and
25% chrysal in Visual Quality Evaluation, increases the postharvest quality of chrysanthemum
cut flower at day 1 to day 10 having a rating of 3.73 which means full bloom
with no petal discoloration followed by day 11 to 14 having a rating of 3.63 to
2.77, respectively, which means full bloom with no petal discoloration to
slight petal discoloration and wilting compared to tap water which reached the
scale of 2.57 in 11 days with high level of petal wilting and moderate petal
discoloration. However, using 4tbs. mollasses+1L pure vinegar reduces the lifespan
of cut flower by 1.53 days in terms of petal wilting, 5.30 days in sepal
browning, 4.30 days in petal browning and 3.30 days in peduncle bending and as early
as 10 days with a rating of 1.77 with high level of petal wilting and moderate
petal discoloration. It has been reported that the vaselife of various cut flowers
such as Carnation, Matthiola,Consolida, Chrysanthemum, Zingiber,
Anthirrinum and Delphinium, can be extended by
exposure to 1–MCP (Serek et al., 1995; Sisler et al., 1996; Ichimura et al.,
2002; Hassan and Gerzson, 2002) to maintain the quality and improve the vaselife
of cut flower chrysanthemum (Wiegel, 2012).

 
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Vaselife
Evaluation of Chrysanthemum Cut Flower         

 

As presented in the
Table 2, 75% 1-MCP and 25% chrysal had the highest number of days at 7.73 days,
and extended the vaselife of cut flower chrysanthemum by 1.83 days longer than
using tap water by 5.90 days. However, 4tbs. molasses and 1L vinegar reduces the
petal wilting by 1.53 days compare to tap water. This means that 75% 1-MCP and
25% Chrysal is effective in extending the lifespan of chrysanthemum cutflower compared
to using only tap water. As stated by Gerzson (2002), 1-MCP can retain the
freshness and restrain the aging of cut flower and Chrysal which serve as
conditioner, food and can maintain the quality of flower and prevent petals from wilting (Nabigol,
2005).