STUDIES ON THE EFFECT OF LOCALLY AVAILABLE FLORAL PRESERVATIVES ON EXTENDING THE POSTHARVEST VASE LIFE OF CUT GERBERA (Gerbera jamesonii Bolus ex. Hook.) cv. STANZA
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Date
2019-03-11
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College of Horticulture, Rajendranagar, HYD-30
Abstract
The present investigation “Studies on the effect of locally available floral preservatives on postharvest vase life of cut gerbera (Gerbera jamesonii Bolus ex. Hook.) cv. ‘Stanza” was carried out in the Department of Floriculture and Landscape Architecture laboratory, College of Horticulture, Rajendranagar, during year 2017-2018. Four experiments were conducted in a Complete Randomized Design with different locally available floral preservatives as treatments.
Experiment one consisted of locally available acidifiers, the results on physiological changes and biochemical changes during vase life period of cut gerbera cv. ‘Stanza’ revealed that, among treatments Citric acid 500 ppm registered significantly best results for almost all parameters studied. Significantly, higher water uptake (11.71g. flower-1), transpiration loss of water (12.44 g. flower-1), water balance (4.27 g. flower-1), minimum change in fresh weight (94.21%), minimum scape bending curvature (4.67 degrees), lowest optical density of vase solution (0.04) and longer vase life of flower (9.30 days), maximum total sugars (2.66 mg/g fresh weight), maximum total phenols (3.33 mg/g fresh weight) and highest anthocyanin content (5.62 mg Congo Red/g fresh weight) was recorded in citric acid 500 ppm.
In experiment two, among the treatments of food sources, Sugar 20g/l registered significantly best results for almost all parameters studied. Significantly, higher water uptake (13.48 g.flower-1), transpiration loss of water (13.52 g flower-1), water balance (4.94 g flower-1), minimum change in fresh weight (98.01%), minimum scape bending curvature (1.63 degrees), lowest optical density of vase solution (0.009) and longer vase life of flower (9.43 days), maximum total sugars (3.18 mg/g fresh weight), maximum total phenols (4.05 mg/g fresh weight) and highest anthocyanin content (5.81 mg Congo Red/g fresh weight) was registered in sugar at 20g/l.
The experiment conducted with locally available biocides, bleaching powder at 50 ppm was found best for physiological and biochemical changes in cut gerbera cv. ‘Stanza.’Significantly, higher water uptake (11.96 g flower-1), transpiration loss of water (12.15 g flower-1), water balance (4.80 g flower-1), minimum change in fresh weight (94.51%), minimum scape bending curvature (4.37 degrees), lowest optical density of vase solution (0.011) and longer vase life of flower (9.46 days), maximum total sugars (2.72 mg/g fresh weight), maximum total phenols (3.40 mg/g fresh weight) and highest anthocyanin content (5.92 mg Congo Red/g fresh weight) was recorded in 50 ppm bleaching powder.
In experiment four, best of all three experiment treatment combinations were studied. among the best combination of acidifiers, food source and biocides, Citric acid 500 ppm + Sugar 20g/l + commercial bleaching powder 50 ppm registered significantly best results for almost all parameters studied. Significantly, higher water uptake (13.20 g flower-1), transpiration loss of water (13.20 g flower-1), water balance (4.99 g flower-1), minimum change in fresh weight (100.22 %), minimum scape bending curvature (2.40 degrees), lowest optical density of vase solution (0.049) and longer vase life of flower (10.03 days), maximum total sugars (2.83 mg/g fresh weight), maximum total phenols (3.43 mg/g fresh weight) and highest anthocyanin content (6.01 mg Congo Red/g fresh weight), Citric acid 500 ppm + Sugar 20g/l + commercial bleaching powder 50 ppm.
It can be concluded from the current study that, the postharvest life of cut gerbera cv. ‘Stanza’ can be successfully enhanced by using locally available preservatives. The longest vase life (10.03 days) was registered in combinational treatment of Citric acid 500 ppm + Sugar 20g/l + Commercial bleaching powder 50 ppm. The B:C ratio was more in commercial bleaching powder 50 ppm alone (5.92) with a vase life of 9.46 days. However, the combinational treatment recorded maximum vase life than individual preservatives, the extra extended period in peak demand times compensates the cost of combinational preservatives to the sale of single scape.
Description
The present investigation “Studies on the effect of locally available floral preservatives on postharvest vase life of cut gerbera (Gerbera jamesonii Bolus ex. Hook.) cv. ‘Stanza” was carried out in the Department of Floriculture and Landscape Architecture laboratory, College of Horticulture, Rajendranagar, during year 2017-2018. Four experiments were conducted in a Complete Randomized Design with different locally available floral preservatives as treatments.
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Citation
Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30