Chemical preservatives for increasing shelf life of gerbera

Abstract

Preservative solutions, viz. T0: Tap water (Control); T1: Sugar (50-ppm); T2: Citric Acid (50-ppm); T3: Salicylic Acid (50-ppm); T4: Chitosan (50-ppm); T5: Silvar Thiosulphate (50-ppm); T6: Sugar + Citric Acid (50-ppm); T7: Sugar + Salicylic Acid (50-ppm); T8: Sugar + Chitosan (50-ppm) and T9: Sugar + Silvar Thiosulphate (50-ppm) were used as vase solution to increase post-harvest life of gerbera. Minimum score for petal discoloration (1.6) and flower freshness (3.8) was found from T9. Stem bending (13.7 days), petal discoloration (10.5 days) and petal shriveling (13.3 days) were also found to be delay in T9 treatment. Maximum stem diameter (7.2 mm), solution uptake (72.7 ml), petal water content (72.7%) and vase life (13.3 days) was found from T9 followed by T6. Sugar + Silvar Thiosulphate and Sugar + Citric Acid can lead to extend longevity of cut gerbera by reducing the fungal infection also by increasing solution uptake and supplementing carbohydrate.