Pengawet untuk Menjaga Kualitas Bunga Potong Mawar Selama Penyimpanan

Dwi Amiarsi, Rahayu Tejasarwana

Abstract


Bunga mawar yang dikenal saat ini merupakan hibrida yang berasal dari hasil pemuliaan tanaman selama puluhan tahun. Bunga mawar yang beredar di floris dewasa ini mempunyai variasi bentuk dan warna bunga yang menakjubkan seolah-olah tidak ada habis-habisnya kebaruannya. Varietas mawar Pergiwati dan Pergiwa merupakan salah satu produk nasional yang mempunyai warna menawan, namun sebagai bunga potong daya tahan kesegarannya masih terbatas dan perlu upaya untuk meningkatkan kesegarannya, khususnya dengan penggunaan pengawet. Keuntungan dari larutan pengawet ialah dapat mempertahankan mutu dan memperpanjang kesegaran bunga potong. Penelitian dilakukan pada bulan September 2006 sampai dengan Januari 2007 di Laboratorium Fisiologi Hasil Balai Penelitian Tanaman Hias Pasarminggu. Penelitian bertujuan untuk mendapatkan pengawet yang tepat dalam upaya mempertahankan masa kesegaran bunga mawar potong varietas baru yaitu Pergiwati dan Pergiwa. Penelitian menggunakan dua jenis larutan pengawet, yaitu 2,5% sukrose dengan dan tanpa 100 ppm asam benzoat. Suhu penyimpanan yaitu suhu ruang (27-31oC), 20-23oC, dan 5-10oC. Penelitian dilaksanakan menggunakan rancangan acak lengkap pola faktorial dengan lima ulangan. Hasil penelitian menunjukkan bahwa penggunaan larutan 2,5% sucrose + 100 ppm asam benzoat pada bunga mawar Pergiwati mempunyai masa kesegaran bunga 28 hari bila disimpan pada suhu 5-10oC dengan persentase bunga mekar mencapai 100%. Implementasi hasil penelitian ini dapat dimanfaatkan untuk mengatur suplai bunga potong ke pasar.



Rose flower that known this time are origin hybrids of more than 10 years of breeding process. Rose flower available on this time has attractive fine form and color as well as never ending its novelty. Rose varieties such us Pergiwati and Pergiwa generally showed short freshness as a cut flower, therefore to prolong the vaselife, a special treatment should be addressed and application of preservative has potential for this purpose. The advantages of applying preservatives are not only can keep the freshness, but also can maintain flower quality. The research was conducted at Laboratory of Physiological Product of Indonesian Ornamental Crop Research Institute from September 2006 to January 2007. The research objective was to find out the proper preservative combinations to lengthen the freshness of rose cut flower of new varieties i.e. Pergiwati and Pergiwa. Two types of preservative used in the study were 2,5% sucrose with or without 100 ppm benzoic acid. Temperature ranges of flower storage tested in the experiment were 27-31oC, 20-23oC, and 5-10oC. The factorial experiment was arranged in a completely randomized design with five replications. The results showed that using the preservative solution containing 2.5% sucrose + 100 ppm benzoic acid for Pergiwati rose cut flower could prolong the flower freshness up to 28 days at 5-10oC storage with 100% opened-buds. The result implied that the supply of rose cut flower can be regulated through application of the preservative composition.


Keywords


Rose cut flower; Preservative solution; Storage temperature; Vaselife.

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DOI: http://dx.doi.org/10.21082/jhort.v21n3.2011.p274-279

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