Organoleptic test on the quality of cut roses ( Rosa hybrida L.) due to the effect of various types of natural preservative solutions and immersion times

Abstract

The rose, liked by many people, is a flower that is famous for its beauty. However, the beauty of roses cannot last long because the relatively short period of freshness. One effort that can be done to extend the freshness period is to use a preservative solution. Natural ingredients can be used for preservative solutions because they are cheap and easy to obtain. The purpose of this study was to determine the effect of natural ingredients in the preservative solution and soaking time on the organoleptic quality of cut roses. This research was conducted at the Horticulture Laboratory, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam Banda Aceh from December 2021 - January 2022. The factors studied were the type of natural preservative solution which consisted of 4 levels (control, 10% granulated sugar solution + 5% lemon extract, 40% young coconut water + 30% betel leaf boiled water and 10% sugar solution + 40% young coconut water + 30% betel leaf boiled water + 5% lemon extract) and immersion time consisting of 3 levels (2, 4 and 6 hours). The results showed that the type of natural preservative solution and immersion time had a very significant effect (P<0.01) on the organoleptic test. It was indicated by the results that the panelists preferred flowers immersed with 40% young coconut water + 30% betel leaf boiled water solution in 2 hours immersion.