運輸前之預措與鮮花保存劑對玫瑰切花瓶插壽命之影響

Effect of Conditioning Trestments before Shipping and Floral Preservatives on Vase Life of Cut Roses

採收後室運外銷前之預措及鮮花保存劑之應用臺灣三玫瑰栽培品種瓶插壽命影響至鉅、橙色品種Super Star及粉色品種Queen Elizabeth在室溫（25℃）乾放預措下，易造成失水過多，花頸下垂，蕾期枯死現象。紅色品種Christian Dior，在低溫（5℃）硬化12小時岢延緩瓶插時花色之變藍。「康大」鮮花保存劑，可使切花保持較多水分，促進花正常發育，消除垂頸，防止早凋，維持花色不退及防止變藍現象，增加三栽培品種43~83%的瓶插壽命，對於玫瑰保存效果僅於康大變方，「渥大」寺配方。

Various conditioning treatments and floral preservatives were studied to evaluate their effect on th vase life of three cultivare of roses; cv Christian Dior, Super Star and Queen Elizabeth Time intervals were used to simulate the export condition for roses from haavest, throuth transit in the island, air transport and vase life for the retail and sonsumer. Neck bending in vase life of cut roses, cv. Super Star and Queen Elizabethu were shown to be caused by too much water loss due to the poor conditioning treatment in room temperature (25℃) and dry condition. Bluing in Vase life of cut red roses, cv. Christian Dior was delayed by 12 hours low temperature hardening. ”Cornell” floral preservatives (5% sucrose, 200 ppm 8-HQS, 50 ppm silver acetate) is superior to ”modified Cornell” (2% sucrose, 200 ppm 8-HQS) and ”Ottawa” solution (4% sucrose, 50 ppm 8-HQS, 100 ppm Na-iso-ascorbate). ”Cornell” solution maintained better water balance, improved natural flower development, eliminated bent neck, maintained flower color and prevented bluing. Such results enhanced 43-83% vase life of cut Christian Dior, Super Star and Queen Elizabeth roses.