Organoleptic test on the quality of cut roses (Rosa hybrida L.) due to the effect of various types of natural preservative solutions and immersion times

Abstract The rose, liked by many people, is a flower that famous for its beauty. However, the beauty of roses cannot last long because relatively short period freshness. One effort can be done to extend freshness use preservative solution. Natural ingredients used solutions they are cheap and easy obtain. purpose this study was determine effect natural in solution soaking time on organoleptic quality cut roses. This research conducted at Horticulture Laboratory, Department Agrotechnology, Faculty Agriculture, Syiah Kuala University, Darussalam Banda Aceh from December 2021 - January 2022. factors studied were type which consisted 4 levels (control, 10% granulated sugar + 5% lemon extract, 40% young coconut water 30% betel leaf boiled extract) immersion consisting 3 (2, 6 hours). results showed had very significant (P<0.01) test. It indicated panelists preferred flowers immersed with 2 hours immersion.