Preservative solutions on vase life and quality of cut polianthes tuberosa l

Abstract

This experiment was conducted to study the effectiveness of different preservative solutions on vase life and quality of angelica cut inflorescences cv. Single. The concentrations of citric acid at 100, 200 and 300 mg L-1, sucrose at 3% and 4% and H2O2 at 0.1%, 0.2% and 0.3% were used as preservatives, while distilled water was used as control. The single factor experiment was laid out in a completely randomized design (CRD) with three replications. Citric acid and H2O2 solutions effectively inhibited bacterial growthrelated blockage in the vascular tissues, but had adverse effects on the vase life. The inflorescences stored in sucrose (3% and 4%) solutions remained fresh up to 10 days after preservation (DAP), maintaining good solution uptake, controlling transpiration loss and gaining higher relative fresh weight. Different quality parameters like floret diameter and number of opened florets were also significantly higher in inflorescences preserved in sucrose (3% and 4%) solution, followed by control, citric acid and H2O2, respectively, in different DAP. Overall, the inflorescence of cut tuberose preserved in sucrose, particularly at 4% solutions, showed better postharvest quality than other preservatives and maximum vase life.