An Analysis Of The Longevity Of Rose And Chrysanthemum

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DISCUSSION The longevity of the flowers was determined by observing the average days taken for the two stalks of cut flowers to wilt or shrivel within 14 days in different holding solutions. The tap water holding solution will be the control in this experiment. The purpose of sucrose solution in this experiment was to provide respiratory substrate and increase the longevity of the flowers. It is expected that the cut flowers in sucrose holding solution would have better longevity compared to the tap water holding solution. The results obtained are concordant to the theory as all cut flowers in sucrose holding solution have longer average days to wilt or shrivel. Coorts (1973) suggest that by supplying cut flowers with exogenous sugar such …show more content…

The wilting of the floral organs was indicated by the color changes in the leaves and petals from the original color to black color. Jones (2010) suggests that the short life span of roses is due to vascular occlusion which prevents the water supply to the flowers and the infection of bacteria during the experiment. Theoretically, both orchid and chrysanthemum should have longer life span compare to roses which could exceed 14 days if supplied with enough water and nutrients. However, only orchids in all solution survived until 14 days whereas only chrysanthemums in 15% sucrose + vinegar survived for 14 days. Chrysanthemums in other solutions on the other hand wilt at different rate as the flowers in 0% sucrose + vinegar wilt after 8 days and both chrysanthemums in 5 % and 10% sucrose + vinegar wilt after 11 days. Moreover, the chrysanthemum flowers in 15% sucrose + vinegar holding solution have bigger and brighter flowers than other flowers in different holding solutions. Nevertheless, the various average days taken for the chrysanthemum to wilt in different holding solutions might be due to contamination of bacteria and too high sucrose concentration which causes lot of water loss from the cutting and thus leading to flower wilting (Elhindi, 2012). Furthermore, the chrysanthemum wilt …show more content…

In this experiment, tap water holding solution was used as control but it may contain excess organic and inorganic matter that inhibit the water absorption by the root. Besides, tap water contains chlorine and fluorine that causes the singeing and leaf edges (Jones, 2010). The shelf-life of cut flowers also could be affected by infection of bacteria and fungi. These infections might be due to improper techniques during cutting as bacteria and fungi could easily infected the cut surface of flower’s stem and clogged in the plant stem cells which prevent the water uptake by the stem (Bushen & Abebie, 2014). Thus, Asrar (2012) believed that, it is vital to add biocides to inhibit the growth of microorganism such as bacteria and fungi in the cut flowers. Moreover, proper techniques need to be implied during cutting and handling the cut flowers to increase the longevity of the cut flowers. Furthermore, the cutting process of the stem should be done in the water instead of in the open air as stem cutting in open air encourage small bubbles development which could block the flowers xylem vessels and reduce the water uptake thus fastened the wilting rate of cut flowers (Hwang, Lee & Lee, 2009). Therefore, in order to prevent the development of bubbles in the stem, the process of stem cutting should be done in

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