The Effects of Fermented Vegetable Peelings on the Life Span of a Stem Cut Rose (Rosa)

Abstract

INTRODUCTION

Solid waste disposal is one problem being faced by nowadays; however, these food wastes can be converted into useful materials such as compost. This research study aims to determine the effects of fermented vegetable peelings on the longevity and appearance of stem cut rose flower (Rosa). The results of this study will surely a big help to those who are in the flower business at the same time this study will pave the way to other possible use of food waste especially vegetable and fruit peelings.

METHODS

A descriptive method of research was used in this study. Vegetable peelings were collected from Imus Public Market, it was then weighed and cleaned thoroughly. A mixture of 1500 grams of vegetable peelings and 30 mL of water was blended and fermented for 1 week using 4 grams of yeast. Two setups were prepared; F1 with the fermented vegetable peelings and F2 containing just tap water. The setups were observed for 1 week.

RESULTS

The results showed that there is a possibility of using fermented vegetable peelings to prolong the life span of stem cut rose (Rosa). Roses soaked in fermented vegetable showed slow rate in blooming (opening of the petals) compared with roses soaked in water which already bloom during the first 3 days of observation.

DISCUSSIONS

The study showed a possible solution for prolonging the life span of a stem cute rose through the use of fermented vegetable peelings. Fermentation process is a slow decomposition process of organic substances deduced by microorganisms or enzymes that essentially convert carbohydrates to alcohol or organic acids. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties. The fermented vegetable peelings solution gave better results in terms of prolonging the life span of the rose.