The Effect of Glucose Concentration on The Resistance of Aster Flowers (Aster sp.) in The Fresh Flower Preservation Process
DOI:
https://doi.org/10.21831/ijobi.v4i1.2677Keywords:
aster cut flowers, glucose concentration, preservative solution, vase life, postharvest physiologyAbstract
The vase life of cut flowers is affected by postharvest physiological processes that continue after harvest, often leading to early wilting and quality loss. Aster (Aster sp.) cut flowers are known to be sensitive to these changes, particularly when water uptake and energy supply are limited. This study evaluated the effectiveness of glucose-based preservative solutions combined with lime juice and bleach in maintaining flower freshness. A completely randomized design was applied using five glucose concentrations (0, 12.5, 25, 37.5, and 50 g L⁻¹). Observations were conducted over fourteen days, focusing on solution uptake, vase life, and visible changes in flower condition (including stem texture and petal color). The results indicated that glucose concentration significantly affected vase life, while solution uptake showed only a slight increasing trend. Statistical analysis using one-way analysis of variance followed by Tukey’s honestly significant difference test showed that higher glucose concentrations delayed senescence, with 50 g L⁻¹ glucose maintaining flower freshness for up to fourteen days. Overall, the use of glucose in combination with lime juice and bleach helped maintain osmotic balance and stem function in aster cut flowers, offering a simple and economical option for improving postharvest flower quality.
Keywords: aster cut flowers, glucose concentration, preservative solution, vase life, postharvest physiology
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