The Effect of Sugar Concentration on the Freshness of Chrysanthemum (Chrysanthemum morifolium)

Abstract

This study investigates the effect of sugar solution concentrations on the freshness retention of cut flowers, specifically Chrysanthemum (Chrysanthemum morifolium). By utilizing varying sugar concentrations (0%, 10%, 20%, and 30%) in experiment over four days, the research aims to assess how sugar, a non-electrolyte, influences decay rates. Results indicate that higher sugar concentrations significantly prolong the freshness of both flower types by providing energy and regulating osmotic pressure. However, excessive sugar can promote microbial growth, potentially accelerating decay. Statistical analyses using SPSS revealed that sugar concentration affects decay rates, with the 9.09%
concentration yielding the most favorable results. The findings underscore the importance of optimizing sugar concentrations in preservative solutions to extend the shelf life of cut flowers while managing microbial activity effectively. This research contributes valuable insights into post-harvest flowermanagement, highlighting sugar's critical role in maintaining floral quality.