Interaction between the effects of bacteria and dry storage on the opening and water relations of cut rose flowers |
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Authors: | W.G. van Doorn Karen D'hont |
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Affiliation: | Agrotechnological Research Institute (ATO-DLO), Wageningen;Aalsmeer Flower Auction (VBA), Aalsmeer, The Netherlands |
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Abstract: | W.G. VAN DOORN AND K. D'HONT. 1994. Flowering stems of four rose cultivars (Sonia, Madelon, Jacaranda and Frisco) were placed in aqueous suspensions of bacteria at 104 and 108 colony-forming units (cfu) ml-1 for 24 h at 5C, then stored dry or held in water for 24 h at 8C and subsequently placed in vase-water at 20C. The effects of these treatments on vase-water uptake were similar to the effects on flower opening. In Sonia and Madelon roses flower opening was negatively affected both by 108 cfu ml-1 of bacteria and by dry storage. No effect was found at 104 cfu ml-1, but this concentration had a detrimental effect on flower opening when combined with dry storage. Although flower development in Jacaranda roses was not affected by the bacteria treatments it was inhibited by dry storage. This inhibition was progressively greater when the stems had previously been pulse-treated with a larger number of bacteria. Flower opening in Frisco roses was not affected by even the highest concentration of bacteria, nor by the period of dry storage. It is concluded that placing flowers in water containing bacteria (up to 108 cfu ml-1) may not always have a negative effect on flower development in cut rose flowers but, together with the effects of dry storage, the presence of even a low number of exogenous bacteria (104 cfu ml-1) inhibits the development in several cultivars. Such bacterial counts are nearly always found in samples of water used for standing roses during distribution to the consumers. |
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