Abstract
We investigated the life-extension effect of acidic electrolyzed water (AEW) on a cut rose flower (cv. Corvette variety) in comparison with tap water, alkaline electrolyzed water and a commercially available freshness preservative (FP). Parameters monitored were fresh weight, water absorption, flower diameter, and degree of blooming of five cut roses as a set kept at 25℃ for 10 to 14 days. Consequently, it turned out that AEW (pH 3.5 and 20 mg/L available chlorine concentration) showed effects equivalent to FP except water absorption on which AEW showed markedly higher effect. To control water absorption, addition of 2% sucrose to AEW was effective so that no significant difference in all the parameters was observed between AEW and FP. Thus, marketable blooming degree was maintained for 13 days.
In conclusion it should be noted that the mixture of AEW and home sugar (2%) was very useful for the life-extension of cut rose flower.
