절화 장미 ‘Antique Curl’의 잿빛곰팡이병 발생 억제를 위한 열수침지 효과 분석 Hot Water Dipping on Reduction of Grey Mold (Botrytis cinerea) in Cut Rose‘Antique Curl’
pp.304-311
The present study was conducted to control Botrytis growth of cut roses during transport by applying hot water dipping. Water temperatures ranging from 40 – 70℃ and dipping time from 10 – 90 s were evaluated in vitro and in vivo. Hot water dipping at 50℃ inhibited mycelial growth depending on dipping time. Water temperature over 60℃ completely inhibited the pathogen growth even at exposure of 10 s while water below 40℃ did not have any effect. However, temperature over 60℃ rapidly damaged the tissue of rose petals. Dipping time below 40 s at 55℃ showed no significant difference on electrolyte leakage compared to control. In vivo, dipping flower heads in hot water reduced the severity of Botrytis rot. Dipping for 20 – 90 s at a temperature of 50℃ was more effective than at higher or lower temperatures. Heat treatment increased respiration rate and decreased slightly solution uptake, transpiration, fresh weight of flowers but dipping below 50℃ for 20 s did not affect vase life.