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The Effect of maturity and level of sucrose on the vaselife and diameter of African daisy (Gerbera Jasmesonii) / by Annie L. Mojica.

By:

Mojica, Annie L [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1991.Description: x, 20 pages : illustrations ; 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.9 M72 1991

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: This study was conducted to determine the effect of sucrose prolonging the vase life of African Daisy and to find out which level of sucrose in the solution is the best in prolonging the vase life of African Daisy. It was conducted from September 4, 1990 to September 19, 1990. The study found out that Maturity affected the diameter of flower heads that flowers are harvested at bud stage, the diameter could still increase and be wider than those harvested at mature stage. At the same time, the levels of sucrose affected the diameter and the vase life of the flower head. Flowers in 15% sucrose had the greatest increase in. diameter while those in 20%, had the longest vase life. The study is a two factor experiment in Randomized Complete Block Design with three replications using maturity as the main factor and the level of sucrose as subfactor.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.9 M72 1991 (Browse shelf(Opens below))		Link to resource	Room use only	R-109		00000605

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

This study was conducted to determine the effect of sucrose prolonging the vase life of African Daisy and to find out which level of sucrose in the solution is the best in prolonging the vase life of African Daisy. It was conducted from September 4, 1990 to September 19, 1990.

The study found out that Maturity affected the diameter of flower heads that flowers are harvested at bud stage, the diameter could still increase and be wider than those harvested at mature stage. At the same time, the levels of sucrose affected the diameter and the vase life of the flower head. Flowers in 15% sucrose had the greatest increase in. diameter while those in 20%, had the longest vase life.

The study is a two factor experiment in Randomized Complete Block Design with three replications using maturity as the main factor and the level of sucrose as subfactor.

Submitted to the University Library R-109