Effect of arranging Angles and Sucrose Concentration on Vase life and Quality of Cut Rose 'Marina'

삽지각도와 Sucrose 농도가 절화 장미의 수명과 품질에 미치는 영향

This research was aimed to extend the vase life and improve the quality of cut roses 'Marina'. This study investigated the effect of three different angles and sucrose concentration on the vase life and the quality of cut rose flowers. In first experiment, cut roses were placed in three different angles ($0^{\circ}$, $45^{\circ}$ and $90^{\circ}$) in holding solutions containing 0.5, 1 and 2% sucrose (soaking treatment), and examined the number of petals of cut roses. In second experiment, cut roses were placed in three different angles after pre-treated in 0, 1, 2 and 4% sucrose solution for 2 and 20 hours, and examined the flower diameter of cut roses. In third experiment, cut roses were examined the pigmentation, flowing response and chlorophyll contents in cut roses by three different angles after pulsing treatment (pre-treatment) in holding solution containing 2% sucrose for 2 and 20 hours. Results of this study showed that cut roses were influenced by arranging angles and sucrose concentrations. The vase life of cut roses were extended in $45^{\circ}$ and $90^{\circ}$ arranging angle, as compared with the control (distilled water), and the holding solution containing 2% sucrose significantly increased vase life of cut roses(P < 0.05). Flower diameter of cut roses pre-treated in 4% sucrose solution for 2 and 20 hours significantly decreased (P < 0.05). The pigmentation and flowing response in cut roses were beneficial in $45^{\circ}$ arranging angle treated with 2% sucrose solution for 2 and 20 hours. Chlorophyll content in leaves of cut roses was not influenced by arranging angles. The pigmentation and flowing response of $0^{\circ}$ and $45^{\circ}$ arranging angles were better than that of 90 arranging angle. The vase life of cut roses in $45^{\circ}$ arranging angle was more prolonged than that in $90^{\circ}$ arranging angle. In conclusion, the arranging angles seem to be effective in retarding senescence of cut rose flowers.

본 연구는 장미의 절화수명 연장과 품질을 향상시키기 위한 목적으로 삽지각도, sucrose 전처리 시간 그리고 sucrose 농도가 절화수명에 미치는 영향을 조사하기 위해서 수행하였다. Sucrose soaking 처리시 sucrose 농도는 0.5, 1 및 2% 그리고 sucrose pulsing 처리시 sucrose 농도는 0, 1, 2, 및 4%를 이용하였다. Sucrose pulsing처리는 2 hrs 및 20 hrs 전처리 한 다음 실험을 수행하였다, 시험관에 100 mL씩 각각의 보존용액을 채운 후 삽지각도는 수평($0^{\circ}$), 수직($90^{\circ}$) 그리고 중간정도($45^{\circ}$)를 유지하여 실험을 수행하였다. Sucrose soaking 처리시 sucrose 농도와 각도에 따라서 꽃잎의 개화가 영향을 받은 것으로 보아 절화수명 연장을 위해서는 sucrose 농도를 높게 하고 각도를 수직으로 유지하는 것이 좋을 것으로 사료된다. 그리고 sucrose pulsing 2hrs 및 20 hrs 전처리 후, 삽지각도 $45^{\circ}$ 처리구에서는 개화가 지연되고 색상의 유지가 양호하였으나 $90^{\circ}$ 처리구에서는 조사 시작일 부터 개화가 빠르게 진행되고 색상도 빠르게 변색이 진행되므로 절화수명연장의 측면에서 삽지각도 $90^{\circ}$는 바람직하지 못한 것으로 사료된다.