Effect of green tea extract powder on the vase-life of fresh-cut rose (Rosa hybrida L.) ‘Carola’ stems
2016
Wu, Liang-yu | Xiao, Hui | Zhao, Wen Jing | Sun, Ping | Lin, Jin Ke
To develop an innocuous, easy-to-use, and inexpensive preservative for the cut flower industry, green tea extract (GTE) powder was applied in the fresh-cut rose stem preservation process to exploit its high anti-oxidative and anti-microbial properties. The effects of 2.0 g l⁻¹ GTE powder in the vase solution on the vase-life and flowering profile of cut rose (Rosa hybrida ‘Carola’) stems were investigated. The effectiveness of GTE powder was also compared with other preservatives such as 2% (w/v) sucrose, 200 mg l⁻¹ 8-hydroxyquinoline citrate plus 2% (w/v) sucrose, or 0.2 mM silver thiosulphate in the vase solution, with distilled water as a control. The results showed that, compared to the control, the 2.0 g l⁻¹ GTE powder treatment extended the vase-life and reduced the loss in fresh weight in cut rose stems in the vase solution. GTE at 2.0 g l⁻¹ provided the highest anti-bacterial activity (4.2 log₁₀ CFU ml⁻¹ on day-6) and prevented the decline in anthocyanin concentrations compared to that seen in the control stems, suggesting that GTE powder could be used as a preservative to extend the vase-life of fresh-cut rose flowers.
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