Impact of Different Water Types on some Post Harvest Characteristics of Rosa Spp. Cv. Top Secret Flowers | ||||
| Journal of Plant Production | ||||
| Article 3, Volume 10, Issue 7, July 2019, Page 489-494 PDF (521.43 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2019.53541 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. A. Hegazy; Fatma R. Ibrahim | ||||
| Vegetable and Floriculture Dept., Fac. Agric., Mans. Univ., Egypt. | ||||
| Abstract | ||||
| The study was conducted during 2017/2018 at the post-harvest laboratory at the Department of Vegetable and Floriculture, Faculty of Agriculture, Mansoura University, Egypt, using seven types of water at different concentrations (tap water, distilled water, zamzam water 100%, zamzam water 50% + distilled water 50%, zamzam water 25% + distilled water 75%, magnetic tap water 100% and magnetic tap water 50% + zamzam water 50%). In order to study the effects of using different types of water on vase life (days), flower diameter, water uptake, change of fresh weight of flowers, maximum increase of fresh weight, relative fresh weight, water balance, water loss, water uptake, total water uptake, average bacterial counts, estimation of anthocyanin pigments and total chlorophyll of rose flowers. The experiment was analyzed as a simple experiment containing 8 replicates. The results showed that the use of zamzam water and its various concentrations and magnetic water 50% + zamzam water 50% improve the degree of water up take, vase life of survival flowers, fresh weight and recommended the use of zamzam water and magnetic water and its various concentrations for the longevity of cut Rose flowers. | ||||
| Keywords | ||||
| Rosa spp; water types; Zamzam water; magnetic tap water; Anthocyanin; and bacterial counts | ||||
|
Statistics Article View: 221 PDF Download: 618 |
||||
