Pengaruh Larutan Pulsing dalam Pengemasan dan Pengangkutan Bunga Mawar Potong

Dwi Amiarsih, Yulianingsih -, Wisnu Broto, Sjaifullah -

Abstract


Penggunaan larutan pulsing bunga sebelum pengemasan dan pengangkutan sangat berguna untuk menggantikan sumber karbohidrat, melindungi tangkai bunga dari serangan mikroorganisme penyebab penyumbatan, menjaga kualitas bunga tetap prima, dan dapat memperpanjang masa kesegaran bunga setelah pengangkutan. Penelitian bertujuan mendapatkan larutan pulsing dalam pengemasan dan pengangkutan bunga mawar potong varietas kiss guna memperpanjang masa kesegaran setelah pengangkutan. Bunga mawar potong kiss dipanen di Sukabumi dengan tingkat kemekaran 0-10%, kemudian direndam dalam larutan pulsing (AgNO3 20 ppm + gula pasir 5% + asam sitrat 320 ppm selama 16 jam). Selanjutnya bunga mawar dikemas dalam wadah ( berisi masing-masing larutan holding; akuades dan dikemas kering) dan diletakkan dalam karton berukuran 78 x 20 x 8 cm berkapasitas 20 tangkai bunga mawar potong. Sebagai kontrol bunga tanpa direndam dalam larutan pulsing. Setelah bunga dikemas, kemudian diangkut dengan mobil pendingin (5o-10oC) dan tanpa pendingin (27o-30oC) selama 20 jam. Penelitian menggunakan rancangan acak lengkap dengan tiga ulangan. Hasil percobaan menunjukkan bahwa perlakuan pengemasan dengan akuades selama pengangkutan 20 jam merupakan perlakuan yang terbaik dengan masa kesegaran bunga mencapai 9 hari dan persentase kemekaran bunga mencapai 100%. Perlakuan tersebut dapat mempertahankan kualitas bunga tetap prima dan dapat memperpanjang masa kesegaran bunga setelah pengangkutan.

Kata kunci: Mawar; Pengemasan; Larutan perendam; Suhu pengangkutan; Mempertahankan mutu

ABSTRACT. Dipping the lower portion of flower stems in the solution containing sugar and germicides before packaging and transportation was to supply carbohydrate and prevented the plugging of flower stems by microbial growth. Furthermore, in was prolonged the periode of flowers vaselife and kept flower quality af- ter transportation. The objective of the study was to find out both of proper pulsing solution, packaging and transporta- tion to keep the prime quality of flower cut Rose c.v. Kiss. The flowers were harvested from the field when the flowers was at 0-10% bud opening stages and then they were pulsed with solution of AgNO3 20 ppm + sugar 5% + citric acid 320 ppm for 12 hours. Each the flower was placed in the vials containing aquades; holding solution) and put them in the boxes (78 x 20 x 8 cm) with capacity 20 inflorescences. All treated cut flowers were transported for 20 hours with carchamber with temperature of 5o-10oC and 27o-30oC. The experiment was arranged on a completely randomized de- sign with three replications. The results indicated that wet packaging with aquades during 20 hours transportation was the best treament which prolonged vaselife until 9 days and kept the enflorescence up to 100% bud opening. By ap- plying those treatment, the periode of flowers vaselife could be extended and quality after transportation could be maintained.


Keywords


: Rose; Packaging; Pulsing solution; Holding solution; Transportation temperature; Keeping quality.

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DOI: http://dx.doi.org/10.21082/jhort.v13n3.2003.p272-278

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ISSN: 0853-7097
E-ISSN: 2502-5120

 

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