BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

The best solutions to keep gerbera shelf life

The best solutions to keep gerbera shelf life

Kantharaj, Y., et al., International Journal of Pure & Applied Bioscience

Gerbera (Gerbera jamesonii) is an important commercial cut flower to a prominent position amongst the elite group of top ten cut flower of the international flower market. The experiment was carried out to standardization of different chemicals on the vase life of cut gerbera cv. Julia.

Flower placed in 15 different combinations vase solutions
T1 : Control (Deionised water)
T2 : Sucrose (1% ),
T3 : Sucrose (1.5%),
T4 : Sucrose (1.0%) + 8-HQC (200 ppm) + Aluminum sulphate (50 ppm),
T5 : Sucrose (1%) + 8-HQC (200 ppm) + Citric acid (50 ppm),
T6 : Sucrose (1%) + 8-HQC (200 ppm) + Benzylodenine (20 ppm),
T7 : Sucrose (1% )+ NaOCl (0.3%) + Aluminium sulphate (50 ppm),
T8 : Sucrose (1%) + NaOCl (0.3%) + Citric acid (50 ppm),
T9 : Sucrose (1%) + NaOCl (0.3%) + Benzyladenine (20 ppm),
T10 : Sucrose (1.5% )+ 8-HQC (200 ppm) + Aluminium sulphate (50 ppm),
T11 : Sucrose (1.5% ) + 8-HQC (200 ppm) + Citric acid (50 ppm),
T12 : Sucrose (1.5%) + 8-HQC (200 ppm) + Benzyladinine (20 ppm), T13 : Sucrose

Solutions containing sucrose @ 1.0 and 1.5 per cent with sodium hypochlorite (0.3%) and Benzyl adenine (20 ppm) has recorded significantly longest vase life (14.11 and 13.64 days) with higher value in cumulative water uptake (52.57 and 51.92 g/ cut flower), transpiration loss of water (61.59 and 61.88 g/ cut flower), relative fresh weight (98.14 and 94.25b %) and membrane stability index (64.98 and 61.96% ) and also recorded minimum cumulative water balance (-8.72 and -10.22 g / cut flower), ion leakage (35.02 & 38.04 % ), pH (3.45 and 3.4) and bacterial count (8.83 and 9.81 CFU x 104 m -1) respectively. 

Which have contributed to increased vase life if cut gerbera flower.


Sources

Standardization of Different Chemicals on the Vase Life of Cut Gerbera (Gerbera jamesonii) cv. Julia
Kantharaj, Y.1, Hemla Naik B.2, Prashanth S. J.3, Sreenivas, K. N.4,Seetharamu, G. K.5,6 Sangama6 and Shivashankar, K. S.7
1Assist. Prof., Dept. of Postharvest Technology, College of Horticulture, Mudigere, Chikkamagaluru-577 132
2Prof and Head, Dept. of Horticulture, College of Agriculture, Shivamogga
3Asst. Prof., Dept. of Vegetable Science, College of Horticulture, Bengaluru-560 065
4Professor, Dept. of Postharvest Technology, GKVK, Bengaluru -560 065
5Prof and Head, Dept. of Floriculture and Landscape Architecture, KRC College of Horticulture, Arabhavi
6Principal Scientist, Division of Postharvest Technology and Agricultural Engineering, IIHR, Bengaluru
7Principal Scientist and Head, Division of Crop Physiology and Biochemistry, IIHR, Bengaluru

Int. J. Pure App. Biosci. 6 (1): 849-855 (2018)
DOI: http://dx.doi.org/10.18782/2320-7051.6184

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