|
Effects of various concentrations of sucrose on the postharvest quality such as fresh weight, vase life, flowering rate, petal pH, petal color, and ion leakage of floret in snapdragon (Antirrhinum majus) were investigated. In the 0, 12, 24, or 48 hrs pulsing of sucrose as pretreatment, fresh weight without sucrose (control) decreased rapidly, while that of sucrose increased slowly until the experiments were terminated. Sucrose was found apparently to be effective in increasing the fresh weight when the duration of pretreatment increased. It was shown that sucrose in the vase solution extended vase life and increased flowering rate than control. Compared to control, sucrose in the vase solution increased petal pH and consequently, petal color became browning. When sucrose level was high, petal pH decreased and petal color maintained close to yellow. Florets at 7 days became wilted in sucrose above 9%. Floret color with more + in L and b or - value in a indicated closing to original color $quot;yellow$quot; in snapdragon F₁ ´Manwall´. The change of petal color was reduced at sucrose above 6%. Floret opening was realized at the point to be increased in percent of ion leakage. In pretreatment for 24 hrs, reduction of ion leakage was found in treatments except 6 and 9% of sucrose.
|