Effects of Fumigation at Pre-exportation Stage on the Quality of Cut Rose

수출전 훈증처리가 절화장미의 품질에 미치는 영향

To lesson economical loss induced by fumigation in importing country when cut roses are exported, effects of several fumigation temperature, treatments of cut stems (dry or wet), methyl bromide (MB) concentrations, and fumigation periods on the quality of cut roses were investigated. According to results, the most important factor affecting the quality of cut rose was found to be fumigation temperature. When fumigated at $5^{\circ}C$, cut roses showed no chemical damages, e.g., tip burn or bent neck, and maintained their quality for the same duration as that of control, regardless of MB concentrations or treatments of cut stems. However, phytotoxicity by MB increased and vase life of cut rose was shortened as fumigation temperature increased. Timing of fumigation also appeared to be an important factor affecting the quality of cut roses of which phytotoxicity by MB was not observed and thier vase life was not shortened, even if MB was treated up to $40g{\cdot}m^{-3}$, when cut roses were fumigated at $5^{\circ}C$ on the day of harvesting. On the other hand, the degree of damage of cut flowers by fumigation methods or MB concentraions was not consistent with changes in fumigation temperature.

절화장미의 수출시 수입국에서의 훈증처리에 따른 피해를 최소화하는 방법을 규명하기 위해서, 습식과 건식 훈증방법, 훈증시 온도, methyl bromide (MB)농도, 그리고 훈증시기가 절화장미의 품질에 미치는 영향을 조사하였다. 절화장미의 품질에 영향을 미치는 가장 중요한 요인은 훈증시의 온도인 것으로 나타났다. $5^{\circ}C$에서 훈증처리를 했을 때, 훈중방법과 MB농도에 관계없이 절화장미의 품질이 가장 오래 지속되었으며, 약해도 발생하지 않았다. 그러나 훈증 처리시 온도가 높아질수록 약해가 발생하고 절화수명이 짧아졌다. 또한, 훈증시기도 중요한 요인으로 나타났는데, 훈증을 채화후 일찍하면 할수록 늦게 한 것보다 약해가 덜 발생하고 절화수명도 길어지는 것으로 나타났다. 훈증방법과 MB농도에 따른 피해는 온도에 따라 일정한 경향을 보이지 않았다.