Efeito de diversas concentrações de sacarose na conservação de rosas.

Abstract

It was evaluated it self the red rose durability time, powders harvest, in different of sacarose concentration, and having as a control an erlenmeyer containing only water, inside and outside of the freezer, to evaluate which temperature is more adequate to conservate the roses. The erlenmeyers had 400mL of water from well, and different concentrations of sacarose, varyng from 10% to 50%. It was also observed in the experiment, opening of the button, and the water absorption area, being kneaded the stem of the roses, that were put in the solutions. The temperature was an important factor that influenced in the result and the erlenmeyers were at 30º C temperature. During the achievement of the work it was observed that the roses with the stem kneaded lasted longer in relation to that which were not kneaded. However the best result was obtained with the erlenmeyer put in the freezer, with water at OºC, because the lower temperature reduces the rate of breath, preserving the reservees in the woven mainly of carbohydrates prolonging the life of the flowers.