" Pulsing" Technique With Addition Of Sucrose And Antimicrobial To Maintain The Texture and Freshness of Cut Roses During Storage.

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4 Ih INTE RNATI ONA L CONFE RE NC E ON B IO SC I E NC E S A ND B IOTE CHNOLOGY
"Advancing life sciences for health (anti aging development in pafiicular) and food security"

ENTATIO NS : AGRICULTURE
PRODUCTION OF CRUDE ENZYh4E CELLIJLASES FROM CASSAVA WASTE
BY Trichoderma airide

I Wayan Amata, Dwi Sefyaningsih, and Nur Richana
2. UREA.LIME MXTURE AS A RUMEN SLOW-REL,EASE UREA ON IN VITRO
RUMEN FERMENTATION AND MICROBIAL PROTEIN SYNTHESIS
I G. L. O. Cakra, I B. Sudana,I G. Mahardika, and I B. G. Partama
3. _ "PULSING" TECHNIQUE WITH ADDTTION OF SUCROSE AND
r' aTTIMICRoBIAL TO MAINTAIN THE TEXTURE AND FRESHNESS oF CUT
ROSES DURING STORAGE
Ida Ayu Rina Pratiwi Pudja, I Made Nada,Ida Bagus Putu Gunadnya.......... @
THE EFFECTS OF DIFFERENT ENERCY - PROTEIN RATION FOR CARCASS
OF KAMPONG CHICKENS
Gusti Ayu Mayani Kristina Dewi, I Gede Mahardika, I Ketut Sumadi, I Made Suasta,
and I Made Wirapartha
ACCELERATION OF KITCHEN WASTE USING
COMPOSTINC
5.
MICROBIAL INOCULANT
Ni Made Indri Hapsari Arihantana and Ni Luh Yulianti.....
DESICN OF THE FLUIDIZED BED DRYER FOR CHILI SEED
Ni Luh Yulianti, Gede Arda, Putu Surya Wirawan, Made Anom S. Wijaya
375

THE IMPLEMENTETION OF Saccftaromyces Spp.N-2 CULTURE ISOLATED FROM
7.
TRADITIONAL YEAST CULTURE FOR DECREASING ABNOMINAL FAT AND
SERUM CHOLESTEROL CONTENTS OF BALI DUCKLING
l. C. N. G. Bidura, D. P. M. A- Candran,ati, I. B. Caga Partama, I. A. Putri Utami,
E. Puspany, D. A. Warmadervi, N.K. Mardervi, and I. C. A. Istri Aryani
THE EVALUAIION OF CORTISONE AND PAPAYA (Carica papaya)
LEAF MEAL SUPPLEMENTATION ON DUCK PERFORMANCE
I Custi Agung Arta Pr-rtra, Tjokorcla Cede Belan'a Yadnva, and Anak Agung Ayu Sri
Trisnarieu,i
-16 /
FIRSI'REPORT ON OCCURRENCE OF CRAPEVINE LEAF ROLL-ASSOCIATED
\i IRUS TYPE 3 ON GRAPEVINE IN INDONESiA
I Cede Rai Maya Temaja, I Putu Sudiarta, and Derva Nvoman Nyana........
392
EXTRACTS
AS
POTENTIAL OF PLANT
CROWTH REGULATORS:
10

THE INFLUENCE OF PLANT EXTRACT TO CROWTH OF CUTTiNG OF POTA
TO SEEDINC
Fachirah Ulfa, Ennv Lisan Sengin, Baharuddin, and Syatrianti Andi SyaifuI............... 393
DETECTION OF POTATO LEAF ROLL VIRUS (PLRV), POTATO VrRUS y (pvy)
1i.
AND POTATO VIRUS X (PVX) ON FIVE POTATO VARIETIES BY USING OF
DAS-ELISA AND RT-PCR METHODS
Tutik Kuswinanti, Baharuddin, Cusmiati and Masira S. ................
THE EFFECT OF WASTE FROM PURPLE SWEET POTATO SYRUP PRODUCTION
72
ON THE PERFORMANCE, LIPID BLOOD CONTENI AND TOTAL BACTERIA
OF THE DIGESTTVE TRACT OF KAMPONG CHICKENS
Sutarpa,I N.S., Y. Ramona, I N.S. Miwada,I M. Suasta, M. Dewantari,
and P. Tegik.....,....
POSTER PR ES

1

i
Bali - Indonesia | 21" -

22"d September 2012

lxix

T
4th INTERNATIONAL CONFERENCE ON BIOSCIENCES AND BIOTECTINOLOGY
"Advancing life sciences for health (anti aging development in particalor) and food security"

..PULSING" TECHNIQUE WITH ADDITTON OF SUCROSE AND ANTIMICROBIAL TO
MAINTAIN THE TEXTURE AND FRESIINESS OF CUT ROSES DURING STORAGE
Ida Ayu Rina Pratiwi Pudja*, I Made Nada, Ida Bagus Putu Gunadnya
Departnrent of Ag'icultural Engineering, Faculty of Agricultural Technologt, Udayana University
*
a@y ahoo. co - id
C o rresp o n di ng autho r : dayu
-r'in

ABSTRACT
Cut flower as a life crop needs water and nutrition to maintain its fieshness. After cutting from its plant, cut flower still exhibits

physiological processes and its llfe fully rely on the existing of water and nutrition in it. Loss of these fwo factors will decrease the
indurance ofcut-flower to remain to be fresh. The Aim ofthis research was to study influence ofaddition ofsucrose and antimicrobial
(AgNOr) solution through "pulsing" technique on freshness ofcut roses. Besides that, to know the best ofconcentration addition
which can maintain its freshness. Treatment used in this research was the concentration of sucrose 20, 15, 10, and 5 g combined
with antimicrobial substance of AgNO, with concentration of 5, 10, 15, and 20 ppm. Control was prePared without addition of
sucrose and antimicrobial. Treatment was repeated twice and samples were stored for 9 days at room temperature (27*2'C)'The
results showed that rate ofwater loss ofred roses decreased but in slower rate than control during storage. Cut red roses flower
textue uotil 7 day still had value 4 (vigor or rigid and fairly brighoress). Cut red roses flower texture was less vigor during storage,
but it was still salable by combination heatment of concentration of sucrose 5 g and concentration ofAgNO, 20 ppm. Its freshness
until 7 day still got value 4 (ftesh) that is > 50% fresh flower was treated with combination treatment of concentration of sucrose
20 g and 5 ppm

ofAgNO'

Keywords: Rose, sucrose, AgNO, cut flower

INTRODUCTION
Cut ffower needs water and nutrients to maintain its freshness when it is cut from its plant, because
it will not be supported by water and nutrients supply from the root. Cut flower will rely on its existing
water and nutrients, so these water and nutrients contents become limiting factor to keep its freshness.

Unvapourable environmental factors such as temperature and humidity tend to accelerate wilting of the
flower. So that it is necessary to supply water and nutrients as additional source of energy for the flower
at a certain time. Giving flower freshener solution containing nutrients dissolved in water through flower
stem can extend its fieshness.

Basically role of refresher material is extending the freshness, increasing flower blooming size,
increasing the number of flower buds, maintaining flower colour, and decelerating leaf yellowing.
These characteristics of this material is important to floral agribusiness. Nutrients are supplied to flower
immediately after harvest for a few hours by immersing it in water, before the flower wrapped and packed
for delivery to the destination city. Providing refreshment by this method is called pulsing. Freshness
solution generally contains nutrients and antimicrobials in certain doses and is useful to provide some
nutrient and to eliminate microbial contamination of the flower.
As a major component of flower freshener is nutrients, which can be onE of the various types of
sugars such as glucose, sucrose or fructose. Other material is antimicrobial which can be determined based
on their usage, because it is often very specific. Addition of citric acid is required to acidifu the solution so
that nutrients absorption is much easier and it can act as an antiseptic as well. [n its preparation, components

need to be prepared carefully by weighing accurately to get precise dose. This work is not difficult, but
necessary accuracy. The most inexpensive components that can be used as a basic formula is sugar (as a
source ofcarbohydrate, sucrose can also be used but it is rather expensive than sugar) and citric acid at

doses up to 320 ppm or pH 34 for every liter of water (Prabawati, 2007).
Rose is one of the horticultural crops of interest and have been cultivated and grown in Indonesia
because it has a high economic value (Anon., 2002). Rose production increased in 2001, but its production
decreased until 2004. Red roses are the most popular flower and its total production reached 78,147,515
stalks in 2000, while in 2001 as many as 127 956 354 stalks. In 2003, production of rose flower fell to
55,708,137

in

2004 the production was 50,776,666 stalks (Murtiningsih and Sahrhu, 21005). Cut roses

Bali - Indonesia | 21" - 22d September 2012l36l