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Influence of precooling and pulsing on the growth of microorganisms in the vase water of cut rose cv. noblesse [electronic resource].

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Mwangi, Mariam

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Language: English Summary language: Arabic Description: p.343-351Other title:

تأثير تبريد أزهار الورد المقطوعة ومعاملتها بالكيماويات على نمو الكائنات الحية الدقيقة فى مياه المزهريات [Added title page title]

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Annals of agricultural science, 2003 v. 48 (1) [electronic resource].

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In: Annals of Agricultural Science 2003.v.48(1)Summary: Microorganisms such as fungi and bacteria in the vase water play an important role in the post-harvest spoilage of cut flowers, In this investigation, the influence of precooling and pulsing on the growth of microorganisms in the vase water of cut rose cv. Noblesse was studied. The vase water of different days after precooling with ice-cold water spray for 45 min and cool storage at 4°C for 24 hours and plusing with two chemicals (i) D-fructose (3 %) + 8-HQC (150 ppm) for 24 hours and (ii) DMSO (2%) for 15 min was utilized for culturing the microbes (fungi) in potato dextrose agar (PDA) and (bacteria) in nutrient agar (NA) medium.

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Microorganisms such as fungi and bacteria in the vase water play an important role in the post-harvest spoilage of cut flowers, In this investigation, the influence of precooling and pulsing on the growth of microorganisms in the vase water of cut rose cv. Noblesse was studied. The vase water of different days after precooling with ice-cold water spray for 45 min and cool storage at 4°C for 24 hours and plusing with two chemicals (i) D-fructose (3 %) + 8-HQC (150 ppm) for 24 hours and (ii) DMSO (2%) for 15 min was utilized for culturing the microbes (fungi) in potato dextrose agar (PDA) and (bacteria) in nutrient agar (NA) medium.

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