Effect of different floral preservatives on the vase life of cut flower of gerbera (Gerbera jamisonii bolus ex. hooks f.) cv. ruby red Chauhan Satendra1, Singh Yatendra1,*, Singh Gyanendra Kumar2 1Research Scholar 2Professor horticulture *Corresponding Author E-mail- yatendraflori@rediffmail.com
Online published on 2 December, 2023. Abstract An experiment was conducted under Completely Randomized Design (CRD) to study the effect of different floral preservatives on the vase life of cut gerbera flower cv. Ruby Red. Uniform sized stalks of gerbera at the outer ray florets completely elongated were harvested and kept in 10 different holding solutions comprised of (T0) Distilled water (control), (T1) Sucrose (2%), (T2) Sucrose (4%), (T3) Acetic acid (100 ppm), (T4) Acetic acid (200 ppm),(T5) Sucrose (2%) +Al2(SO4)3(200 ppm), (T6) Sucrose (4%) + Al2(SO4)3(300 ppm),(T7) Sucrose (2%) + Citric acid (100 ppm), (T8) Sucrose (4%) + Citric acid (200 ppm), (T9) Sodium thiosulphate (300 ppm). It was observed that treatment (T6) Sucrose (4%) + Al2(SO4)3(300 ppm) was found best than rest of the treatments and resulted in minimum weight loss (26.46 %) and maximum value for solution uptake (68.80 ml/L), number of days took to freshness (13.76 days), vase life (18.29 days), head and disc diameter (7.43 cm) (4.73 cm) respectively. Although, other treatments show better result than control. Top Keywords Gerbera, Vase life, Sucrose, Al2 (SO4)3, Acetic acid, Sodium thiosulphate. Top |