The Effects of Pulsing Before and after Storage on Storage and Vase Life on Chrysanthemum morifolium Ramat Bacardi Cut Chrysanthemum

Yıl 2025, Cilt: 54 Sayı: Özel Sayı 1, 249 - 259, 25.03.2025

Hatice Demircioğlu , Ömür Dündar

Öz

In this study, in cut chrysanthemum (Chrysanthemum morifolium Ramat Bacardi) before storage at 20±2℃ for 24 hours tap water up taking (A, control group), after storage at 20±2℃ for of 7% sucrose+0,5 ml NaOCl+pH (first year 3.5-5.5; second year 5.5-6.5) 6 hours water up taking (B) and before storage at 20±2℃ for 24 hours, 7% sucrose+0,5 ml NaOCl+pH (first year 3.5-5.5; second year 5.5-6.5) water up taking (C) applications were carried out for two years. Chrysanthemums were stored in solution (A: tap water; B and C: 0,5 ml NaOCl+ low pH water) at 4℃ under 70-75% relative humidity (RH) conditions for 28 days. The vase life periodically at five different times was observed as 12 days at 20±2℃, 60±10% RH and approximately 12 µmol.m⁻²s⁻¹ light intensity. Parameters such as relative fresh weight, vase water uptake, relative water content, pH and electrical conductivity difference in solution, ethylene production, respiration rate, amount of chlorophyll in the leaf, amount of carbohydrates in the petal, leaf and petal color, visual quality, vase life and statistical analysis different results were obtained in both years during storage and vase life of chrysanthemum. It was determined that C application before storage was better for 28 days of wet storage in chrysanthemums, and B application after 14 or 21 days of wet storage was positive in vase life. In addition, vase life and quality values decreased periodically depending on the storage period.

Anahtar Kelimeler

Cut Chrysanthemum, Sucrose, Wet Storage, Vase Life

Chrysanthemum morifolium Ramat Bacardi Kesme Krizantemde Depolama Öncesi ve Sonrası Sakarozlu Solüsyon Çektirme İşleminin Depolama ve Vazo Ömrüne Etkileri

Öz

Bu çalışmada kesme krizantemde çiçeklerinde (Chrysanthemum morifolium Ramat Bacardi) depolama öncesi 24 saat 20±2℃’de çeşme suyu çektirme (A, kontrol), depolama sonrası 6 saat 20±2℃’de, %7 sakaroz+0,5 ml NaOCl+pH (birinci yıl 3,5-5,5; ikinci yıl 5,5-6,5)’lı suyu çektirme (B) ve depolama öncesi 24 saat 20±2℃’de %7 sakaroz+0,5 ml NaOCl+pH (birinci yıl 3,5-5,5; ikinci yıl 5,5-6,5)’lı suyu çektirme (C) uygulamaları iki yıl yapılmıştır. Krizantemler solüsyon içinde (Kontrol: çeşme suyunda; B ve C uygulamaları: 0,5 ml NaOCl+ düşük pH’lı suda) 4℃ sıcaklıkta %70-75 oransal nem (ON) koşullarında 28 gün depolanmıştır. Periyodik olarak beş farklı zamanda vazo ömrü 20±2℃’de, %60±10 ON’de ve yaklaşık 12 µmol.m⁻²s⁻¹ ışık yoğunluğunda 12 gün gözlemlenmiştir. Krizantemde depolama ve vazo ömrü süresince; vazo suyu alımı, oransal taze ağırlık, oransal su içeriği, solüsyonda pH ve elektriksel iletkenlik farkı, etilen üretimi, solunum hızı, yaprakta klorofil miktarı, taç yapraktaki karbonhidrat miktarı, yaprak ve taç yaprak rengi, görsel kalite, vazo ömrü ve istatistiksel analiz gibi parametrelerde her iki yılda farklı sonuçlar elde edilmiştir. Krizantemde 28 gün yaş muhafaza için depolama öncesi C uygulamasının daha iyi olduğu belirlenmiş ve 14 veya 21 gün yaş muhafaza sonrası B uygulaması vazo ömründe olumlu olmuştur. Ayrıca vazo ömrü süresi ve kalite değerleri periyodik olarak muhafaza süresine bağlı olarak azalmıştır.

Anahtar Kelimeler

Krizantem, Sakaroz, Yaş Depolama, Vazo Ömrü.

Etik Beyan

Doktora tezinden üretilmiştir.

Kaynakça

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