Pengaruh Pemberian Vitamin C (asam askorbat) terhadap Kesegaran Bunga Krisan (Chrysanthemum sp) pada Kawasan Sentra Penghasil di Desa Ngasem, Kecamatan Jetis, Bandungan, Jawa Tengah

Abstract

Chrysanthemum (Chrysanthemum sp) is one of the popular cut flowers because of its attractive shapes, colors and various sizes. Cultivation of Chrysanthemum in Ngasem is vital earnliving of farmers because most of the farming interest in Chrysanthemum. The problems in chrysanthemum cultivation which is handling the post harvest. Long freshness of flower will decreases with decreasing nutrient content in the plant. Ngasem’s farmers maintain the freshness of Chrysanthemum with simply soaked in water. This study purposed to determine how post-harvest handling of flowers chrysanthemum in the Ngasem Village and determine the effect of vitamin C in a solution of the marinade (pulsing) so can extended the freshness of Chrysanthemum flowers. The experiment with a Completely Randomized Design (CRD) with the pattern of a single factor. The treatment in this experiment using a marinade solution, i.e 500 ml of water as a control (treatment P0), a mixture of 500 ml water and vitamin C with concentration 100 ppm (treatment P1), a mixture 500 ml of water and vitamin C with concentration 200 ppm (treatment P2). Each treatment was repeated 3 times. Parameter that observed is chrysanthemum cut flowers long freshness. Based on observations of the F test showed that the long freshness of chrysanthemum flowers is not affected by replenishment of vitamin C in a solution of the marinade, but is only affected by the water without vitamin C. Water as a control treatment (treatment P0) are able to maintain long freshness of chrysanthemum flowers is the highest, namely 14 days. The treatment with vitamin C (P1 and P2) was only able to retain the long freshness chrysanthemum for 12 days.