EXTENDING THE SHELF LIFE OF CUT ROSE (Rosa Foetida) FLOWERS

INTRODUCTION
A. Importance of the Study
The rose (Rosa Foetida) belongs to the genus Rosa, a member of the
family Rosaceae. Roses produce a beautiful flower that is simply spectacular
such that the plants have been prized as ornamental shrubbery for centuries.
Traditionally, flowers were used sparingly during funerals and festivals.
However, through the years flowers have played important roles especially
during holidays, and special occasions like birthdays, graduation and
weddings. They adorned altars, banquet tables, halls and reception desk of
flush hotels and restaurants and they even travelled far and near in Cruise
and luxury ships.
Through radio and television promotional activities, increased
awareness of the capability and potential of the industry resulted in increased
interest in production of cut flowers. With the increasing demand for cut
flowers, there is a need to look into ways by which the shelf life of cut flowers
will be extended, hence this study.

B. Objective of the Study

Specifically the study aims to determine the effect of different media
on preserving flower quality and extending the shelf life of Rose flowers.

C. Scope and Limitation of the Study

The study limits its scope on the evaluation on the effect of brown
sugar, bleaching agent, medicol, and rice washing on preserving quality and
extending shelf life of Rose flowers.

REVIEW OF RELATED LITERATURE

Rose Properties

rose flower
a

Rosaceae
Rosa
Rugosa
This free blooming dwarf shrub is a
common garden species that is as beautiful as it is useful. It thrives along the
coastal regions of the United States, and is almost always green. The rose hips, or
fruit, are a major source of vitamin C, and the plant is acclaimed, therefore not for
its ability to cure disease or illness, but for its power to keep our bodies healthy.
Three rose species, R. acicularis, R. cinnamomea, and R. canina, are almost
as high in vitamin content as the R. rugosa, but their fruit is smaller and not so
convenient for use. Several common hips are believed to be ten times richer in
vitamin C than oranges, and oranges are generally recognized as just about to be
the richest common source of vitamin C. During World War II, the English and
Scandinavians, in the complete absence of citrus fruits, depended solely on rose hip
jam for vitamin C and the other vitamins so well combined in roses.
Although we do hear of the use of rose petals as an astringent and use of
rose oil in medicine, no great claims have been made or could be made for the use
of either. The knowledge of the value of rose hips is quite enough to make anyone
appreciate these lovely plants.

From the book Using Plants For Healing by Nelson Coon (1979)

The rose has been celebrated in the art, music, literature, and religions of
numerous civilizations since ancient times, and garden roses were cultivated by
Egyptians as early as 4000 B.C. Today roses are grown commercially and in home
gardens, and hybrids are developed with much planning and great care. The genus
Rosa, comprising 150 species as well as numerous hybrids and cultivars, belongs to
the family Rosaceae and is related to the apple, the strawberry, the cherry, and the
almond. Indigenous to the Northern Hemisphere, rose species are distributed from
China to Europe and temperate North America. A few occur north of the Arctic Circle
and at high elevations in the tropics.
Roses grow on erect, climbing, or trailing shrubs, the stems of which are
covered with thorns. The leaves, which alternate along a branch, have 3 to 11
toothed leaflets. Solitary flowers or loose clusters bloom at the tips of stems. The
ovary, known as the hip, turns bright red, yellow, or black at maturity. At the rim of
a hip grow 5sepals, which alternate with 5 petals. At the centre of the petals,
stamens are arranged in concentric whorls; in many rose cultivars, the stamens
have become petallike, giving rise to the full double flowers prized by gardeners.
Most species impart a distinctive fragrance.
Most roses that are cultivated today are hybrids of early species. Classic old
roses include the French rose, R. gallica; the tea rose, R. odorata; the cabbage rose,
R. centifolia; and the damask rose, R. damascena, which yields attar of roses, an
essential oil used in perfumes. Other important parents of modern cultivars include
the climbing Cathay rose, R. cathayensis; the trailing memorial rose, R. wichuraiana;
the China rose, R. chinesis; and a Japanese rose, R. multiflora.
The most popular cultivars are the hybrid tea roses, having a wide color
range, a unique fragrance, and continuous bloom throughout the growing season.
Other commonly grown types include floribundas, which produce numerous petals;
polyanthas, which have large clusters of flowers; miniatures, the entire plant of
which ranges from 7 to 30 cm (3 to 12 inches) in height; and rambling or climbing
roses.
Other popular rose species include the prairie rose, R. setigera, a rambler
native to North America; the Burnet or Scottish rose, R. spinosissima, an extremely
hardy plant having many thorns; and the rugosa rose, R. rugosa, a Japanese species
that is planted in hedges and produces rose hips that are a commercial source of a
tea and a syrup rich in vitamin C.

From the book Grolier Encyclopedia of Knowledge, 1998

MATERIALS AND METHODS

Preparation of the Media
The media is to be prepared by adding different substances to 500 millilitre of
water. The substances to be evaluated in this study include brown sugar, bleaching
agent, medicol, and rice washing.
Experimental Design and Treatment
The treatments to be used in the study are as follows:
T1

500 millilitres Control (H2O only)

T2

500 millilitres H2O + one tablet (325 mg) Aspirin

T3

500 millilitres H2O + 1/8 tsp. or 0.7 g Bleaching agent

T4

500 millilitres H2O + 3 tbsps. or 45 g Brown sugar

T5

500 millilitres H2O + 1 tsp. or 5 g Baking Soda

T6

Three

(3)

500 millilitres H2O + 1/8 tsp. Formalin

Rose

flowers

were

placed

in

each

of

the

treatments.

ASPIRIN
Aspirin added to vase water helps keep fresh cut flowers from wilting so
quickly. According to Bayer Health Care, a leading aspirin manufacturer, this
is due to the fact that salicylic acid, the primary component of aspirin, "plays
an important role in plants' defense systems."
The presence of aspirin in a vase inhibits the growth of bacteria in the water.
This may forestall the formation of chemicals within the flowers' stems which
trigger the flowers to wilt. With the addition of aspirin, the stems will stay
erect and carrying water to the blossoms longer.
http://www.ehow.com/about_5380573_benefits-aspirin-cut-flowers.html
Its a tried-and-true way to keep roses and other cut flowers fresh longer: Put a
crushed aspirin in the water before adding your flowers. Other household items that
you can put in the water to extend the life of your flower arrangements include: a
multivitamin, a teaspoon of sugar, a pinch of salt and baking soda, and even a
copper penny. Also, dont forget to change the vase water every few days.

BLEACH
Bleach is a powerful cleaning solution because it disinfects surfaces and kills germs.
In the same way, it is also an effective substance to place in the water of cut
flowers. Bleach prevents bacteria from growing inside the vase. This bacteria will
wilt flowers prematurely and cause the water inside the vase to become moldy.
Bleach works similar to the small packets that often come along with flowers at the
florist.
http://www.gardenguides.com/74989-bleach-flowers.html
Freshly cut flowers will stay fresh longer if you add 1/4 teaspoon bleach per quart (1
liter) of vase water. Another popular recipe calls for 3 drops bleach and 1 teaspoon
sugar in 1 quart (1 liter) water. This will also keep the water from getting cloudy and
inhibit the growth of bacteria.

SUGAR
Many cut flowers live longer when sugar is added to their water. Flowers get food
from the plant on which they grow. When they are harvested or cut from this plant,
they lose their natural food source. Flowers are cut before they are fully mature so
that they have a longer bloom life. The cut flowers use food stored in the stems and
leaves to stay fresh and continue blooming. If they do not get enough food, the
leaves and flowers wilt. Young buds may not fully open. Food can be added by
mixing sugar in the vase water. The dissolved sugar is absorbed through the cut
stem and used by the flower.
http://www.ehow.com/how-does_4901914_sugar-prolong-life-cut-flowers.html
Make your own preservative to keep cut flowers fresh longer. Dissolve 3 tablespoons
sugar and 2 tablespoons white vinegar per quart (liter) of warm water. When you fill
the vase, make sure the cut stems are covered by 3-4 inches (7-10 centimeters) of
the prepared water. The sugar nourishes the plants, while the vinegar inhibits
bacterial growth. Youll be surprised how long the arrangement stays fresh!

SODA
Baking soda has a natural of way off creating neutrality in systems that are
too acidic or too alkaline. Some plants prefer more acidic soil and other more
alkaline, so by testing the soil and finding out its acidity, you can add baking
soda to lower or raise the acidity. It will also seek balance so if the soil is too
acidic or too alkaline, then it will lower each, but it will not help those that
more acidic or alkaline.

With the soil's acidity and alkalinity changed by the influence of baking soda,
the flowers will be closer to their original growing conditions. The baking soda
may add an additional day or two of freshness to the flowers.
http://www.ehow.com/about_6779377_baking-life-fresh-cut-flowers_.html
Acidity test for soil: To test the acidity level of your garden soil, add a pinch of
baking soda to 1 tablespoon of soil. If it fizzes, the soil's pH level is probably less
than 5.0. Flower species that prefer alkaline soil such as geranium, begonia, and
hydrangea should be watered occasionally with a weak baking-soda and water
solution.
Sprinkle baking soda lightly around your tomato plants. This will sweeten the
tomatoes by lowering their acidity.
Raise alkalinity in potted plant soil: Carnations, mums, and petunias prefer
neutral soil. To raise potting soil alkalinity, apply some baking soda but use it
sparingly.
Flowers and planting pots: Coat clay pots with a thin layer of baking soda when
transplanting plants but before adding the soil. This helps keep the dirt fresh. If you
have cut flowers, dip them in a solution of baking soda and water to lengthen their
life.
Add a teaspoon of baking soda to vases of fresh cut flowers to extend the life
of your blooms

How to Know If Roses Are Fresh

Instructions

1
Look at the rose's calyx or petals in the center of the rose. Fresh roses have tight
center petals that are not browning. Disregard the state of the first outer layer of
petals of a rose; these petals are called guard petals that create a protective layer
around the calyx. Guard petals often have browning edges -- they brown in
transport and from being touched, but keep the center petals safe and fresh. Roses
with intact guard petals open more fully than roses that have had their guard petals
removed.

2
Check the stems. Press the stem between your fingers; fresh roses have sturdy
stems. A thick, firm stem allows the proper amount of water to replenish the bud to
keep it fresh longer.

3
Examine the leaves. Leaves that are green and that point upwards are good
indicators of fresh roses. Fresh-looking leaves indicate water is making it to the
leaves and bloom. Check the leaves for holes -- a sign of disease.

4
Scan the flower for imperfections. A fresh flower's blooms and leaves stand upright
without drooping. The overall flower should be stocky, indicating that it received
enough sun while it was growing.