UNIT -2
CHAPTER - 1
ROSE
Scientific name: Rosa sp
Family: Rosaceae
INTRODUCTION
Place
of origin of Rose is China
It
is one of the Nature’s Beautiful Creations.
It
is known as the Queen of Flowers.
No
other flower is a better symbol of love, adoration, innocence, peace,
friendship, affection, passion and other virtues than the rose since thousands
of years.
Rose is considered as National flower of
England.
Roses
are best known as ornamental plants
Roses
are woody perennial shrub.
TAXONOMICAL
CLASSIFICATION OF ROSE
Kingdom: Plantae
Family: Rosaceae
Genus: Rosa
Scientific names: Rosa centifolia L, Rosa damascene, Rosa alba , etc
IMPORTANT
ROSE IMPORTERS AND EXPORTERS
The main exporter of Rose is Netherland
Germany is the highest importer of Rose
In India, the major rose flower cultivating states are Maharashtra,
Tamil Nadu, Karnataka & West Bengal.
SYMBOLISM
Rose colors symbolize soft feelings for many
special occasions.
MAJOR USES OF ROSE
Cut Flower: cut roses have the highest demand
throughout the world and year round. The cut flowers are used for Flower
arrangement, Bouquet making etc
Garden Display : Rose can be used as bushes, standards, climbers, hedges
and edges, hangers and in rock gardens
Loose flowers: Used
for garland making
Extraction of
essential oils
Pot Plants: Roses as pot plants in suitable containers are also
commercially grown and kept both indoor as well as outdoor
Perfume and allied products
Rose water: It is an important commercial
product from rose petals. It is used as a perfume and in medicines and
confectionary. In has the property of cooling the body and is often used in eye
lotions and eye drops for its soothing qualities. It is also used in drinking
water and sprinkled on the guests at weddings, feasts and other social
functions.
Rose oil:
Rose oil is an important commercial product obtained from rose petals.
Apart from sweet fragrance, it has medicinal property and is often used in
Ayurveda.
Gulkand:
Rose petals are mixed in equal proportions of white sugar. It is
considered both as tonic and laxative.
Pankhuri: Dried rose petals are known as
pankhuri which is occasionally used for preparing sweetened cold drinks.
Gul-roghan:It is rose hair oil prepared from
rose petals by effleurage with wet sesamum seeds.
Source
of Vitamins: Rose hips are very good sources of ascorbic acids
Potpouri
: It is a mixture of dried petals of leaves,
spices, and oils that scent a room.
BOTANICAL
DESCRIPTION: Rose
is a woody perennial shrub. The stem is prickly. The leaves are alternate and
pinnately compound. The oval leaflets are sharply toothed. The fleshly berry
like fruit is known as hip.
VARIETIES: There
are different classes of roses according to the type of flowers they bear.
Hybrid
Tea
This
is the most important class of roses.
Developed
by crossing between Hybrid perpectuals and Tea Roses.
The
flowers born singly at the end of the stem.
The
flowers of this class are slow opening and hence can be kept in vases for a
longer time.
Important
Varieties are: Jawahar, Show girl, Poornima, Supriya,Blue moon,Black Beauty etc
Floribunda (Hybrid polyanthas) also known as Spray Roses
Cross
between Hybrid Tea and Polyantha
There
is profuse flowering in this class of roses but the flowers shed soon.
Flowers
are seen in clusters but less fragrant.
Varieties
are French lace, Guitar, Mercedes, Bridal Pink etc
Polyantha:
The
rose plants of this class are small and the flowers come in cluster.
The
main varieties of this class are Anjani, Rashmi, Nartaki, Priti, Swati, etc.
Miniature:
Popularly known as Baby roses with small leaves
& flowers.
The
roses of this class are dwarf in stature and the twigs and the leaves are also
small.
The
flowers of this class are used in Pot culture.
Grows
upto a height of 1m.
Varieties
are Chandrika, Cindrella, Tea party,Top secret ,Yellow doll
Climbers and Ramblers:
They
bear a large cluster of single and double flowers.
The
branches of these roses are soft and spread like climber.
They
are used for raising over the pergolas and the walls.
The
important varieties are Climbing peas, Cock tail, Queen Elizabeth, Gladiator
etc
CLIMATE
The ideal climate for rose growing 15°C to 28°C
Lower temperature around 15-16°C improves flower quality.
SOIL
The ideal soil should be medium loam
Should have sufficient organic matter
must have proper drainage
Ideal PH is 6 to to 7.0
SEASON
AND PLANTING
The best season of planting Rose is October -
December
Before planting, prepare a small pit of about 60 cm length,
breadth, and depth
The plant along with the earth ball may be gently
lowered into the pit, keeping the main stem in the centre of the pit.
The bud union point where the scion joins the stock
is kept just above the ground level. The plant must be watered immediately
after planting .
Spacing is (60x60 cm)
MANURING
The plants are manured
with 3 kg FYM or compost per plant till flowering
After Pruning 8:8:16 g
of NPK per plant.
PROPAGATION
1. STEM CUTTING:
Plant
the cutting in a container. Make a hole in the potting medium. Then
insert the stem, gently firm the soil around the stem, and water
well.
2. T
BUDDING:
T-budding is a special technique of
budding in which on the Root stock one horizontal cut and another vertical cut
from the centre of the horizontal cut is made that resemble to the shape of
letter “T”. That's why it is called T-budding
Scion: Bud is taken from a current
season shoot using a sharp knife. A well prominent round bulged bud with a
portion of bark of 2-3 cm length is taken out in the shape of a shield .That's
why it is called as Shield budding. Insert the bud just below the cross-stroke of the T.
Tie the union with the help of a
polythene strip of width 1cm exposing the bud.
SPECIAL CULTURAL
OPERATIONS
1.Bending of shoots :
The main shoot is bent so that lateral branches grow. For bending only weak
stems are selected. Bending helps to increase the leaf area and thus improves
the root system.
2.Disbudding
: Removal of undesirable buds is known as disbudding. Keeping only the central
bud and removal of others increase the quality of flowers. It is done in
standard/HT roses to reduce number of flowers.
3.Pinching:
Removal of a part of terminal growing portion of stem to promote flowering by
increasing auxiliary flowering, improve the quality of the flowers and reduce
the plant height is pinching. Most of the commercial cultivars take about five
and a half to six weeks from pinching to produce flowers during summer and
about eight weeks in winter.
4.Removal of faded flowers: This
operation helps to improve the quality of flowers.
5.Defoliation: The
removal of leaves is known as defoliation. It is done mainly to
induce certain plant species to flower or to reduce transpiration
6.De-shooting:It
involves the removal of shoots that are not wanted.
7. Bud netting: Bud nets are used to cover the buds
and thus regulate the shape of the buds.
PLANT PROTECTION
PEST
Scale Insects: Rub off the scales with
cotton soaked in kerosene or diesel. Cut and burn the affected branches. Spray Malathion
50 EC 2 ml/lit at the time of pruning or spray Fish oil resin soap 25 g/lit or
Quinalphos 25 EC 2 ml/lit to control the pest.
Mealybug
Mealy bugs can be controlled by spraying Quinalphos 25 EC 2 ml/lit
Rose chaffer beetle: Hand pick beetles and destroy during day time. Spray Quinalphos 25 EC @
2 ml/lit. Setup light trap to attract the pest to have check on the
pest
Diseases
Black spot disease: The fungus develops as black spots on the leaves
It can be
controlled by spraying Dithane M 45 2ml/lit twice at fortnightly intervals.
Powdery mildew: white
powdery growth can affect all aerial parts of the plant.
Spray Wettable sulphur at 2 g/lit for controlling powdery mildew.
Dieback: Drying of twigs from tip down wards. The disease spreads to
root and causes complete killing of the plants. It can be controlled by
spraying Dithane M 45 2ml/lit twice at fortnightly intervals
HARVESTING
60-80
flowers/m2/year. Cut flowers are harvested in tight bud stage
ie,when buds show full colour but petals have not yet started unfolding.
Loose
flowers are used for preparing perfumes. They are harvested only when fully
opened.
TIME OF HARVESTING
Before
sunrise ie in the early morning or when sun is about to set. The stem should be
cut with sharp secatures.
POST HARVEST HANDLING
. 
Immediately after cutting, the stem should be dipped in
clean water up to the neck or base of the flower bud. The delay in keeping the
cut flowers in water will leads to entry of air and hence vascular blockage.
Cut ends are dipped immediately in a bucket
containing water with floral preservatives of 3% sucrose + aluminium sulphate
to keep the flowers turgid.
Precooling Harvested flowers
are precooled in a cold storage at the temperature of 4.40C - 70C. It enhances the keeping
quality of flowers.
Usually
precooling is done for 6-8 hours in winter and
8-12 hours in summer.
Then it should be transported to Airport by
‘Refrigerated Van’ and store them in cold storage at airport and directly
shifted to refrigerated cargo.
Pulsing:
Treating of
cut flowers with 2 -4% sucrose solution for 3-4 hours is done through pulsing.
This makes the cut flower very hardy and turgid to improve the quality of cut
flowers, and have less neck bending.
Commonly used pulsing solution in rose is Sucrose 3% +8HQC 300ppm + citric acid
200ppm.
Grading
The flowers with uniform stem length and stage of
development of flower buds should be grouped together at the time of cutting
and kept them in separate containers.
For easy handling the basal foliage and thorns may be removed up to 20
cm at the time of cutting of flowers. After cooling the stems are shifted to
air-conditioned rooms and sort out defective, diseased or pest infected
stems. It is necessary to dispatch the
flowers within 24-30 hours after harvest.
Stem length vary from 40 -90 cm.
Popular
grades:
Large flower
cultivars: Stem length 90-60 cm and bud size 3-3.5 cm.
Small flower
cultivars: Stem length 50- 40 cm and bud size 2-2.5 cm.
Packaging
of cut flowers:
Packed in
bundles of 10, 12, 20 or 25 numbers .
Packed in corrugated card board boxes which can accommodate about 80-100
cut roses of 60-65 cm length.
Flower bunches are
wrapped in cellophane sleeves. Lining is provided inside the boxes with
tissue paper or newspaper. Two bundles are placed opposite to one another
all along the length of the boxes in such a way that their flower
buds will face the side of the box and their stem end towards the center of the boxes and at
the sides cushioning has to be provided .Bamboo baskets are also used for
transportation in domestic market.
Bud
capping:The flower buds are inserted with
a nylon cap which helps in increase of bud size, avoids damage in
transportation and maintains the microclimate in package
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