Effect of Sucrose and Calcium Chloride on the Quality and Longevity of Cut Flower of Rose cv.Varlon

To study the effect of sucrose and calcium chloride on the quality and longevity of cut flower of rose cv. Varlon, this experiment was conducted at the Faculty of Agriculture, Zanjan University, Zanjan, Iran, in 2007. Cut flowers were received from Mahallat Ornamental Plants and Flowers Research Station. Experimental factors included: Sucrose at four levels (0, 40, 80 and 100 mg/l) and Calcium chloride at four levels (0, 300, 600, 900 mg/l). The experiment was carried out using factorial arrangement in completely randomized design with three replications. Results showed that sucrose significantly (p<0.01) affected longevity (senescence %), relative water content, solution uptake and electrolyte leakage in cut flowers of rose cv. Varlon. Calcium chloride also significantly (p<0.01) improved relative water content and solution uptake, as well as longevity and electrolyte leakage but to lesser extent (p<0.05). Results indicated that 100mg/l sucrose per se significantly improved longevity and relative water content. However, 40 mg/l sucrose with 90 mg/l calcium chloride significantly increased electrolyte leakage.