EFFECT OF PRESERVATIVES ON VASE LIFE OF GLADIOLUS TUBEROSE AND GERBERA

Abstract

An experiment was conducted at the Laboratory of Landscape, Ornamental and Floriculture Division of Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur during the period from January 2009 to June 2009 to study the effect of different preservatives on postharvest life of gladiolus, tuberose and gerbera cut flowers. The study consisted of ten treatments- T1= 2% sucrose+ 100 ppm AgN03 + 25 ppm citric acid, T2= 2% sucrose+ 200 ppm AgN03 + 25 ppm citric acid, T3= 3% sucrose+ 100 ppm AgN03 + 25 ppm citric acid. T4= 3% sucrose+ 200 ppm AgN03 + 25 ppm citric acid. T5 = 4% sucrose + 100 ppm AgN03 + 25 ppm citric acid, T6 = 4% sucrose+ 200 ppm AgN03 + 25 ppm citric acid, T.,= 0.01 % sodium chloride. Tr 0.05 % sodium chloride.Te= 0.10 % sodium chloride and Tio= Control (tap water). Maximum vase life of 12 days was observed in gladiolus spikes held in solutions containing T3 which was closely similar (11 days) with those held in solution T4. In tuberose, the vase solution having a mixture of T2 significantly increased vase life, cumulative uptake of vase solution, fresh weight and number of opened florets compared to control and other treatments. It was found that in T1 and T2 treatment, tuberose flowers were more fragrant followed by other treatments T3, T4, Ts to T6 and Tio. No fragrance was found in T1, Ts and T9• A synergized effect of T6 proved effective in delaying the senescence of cut gerbera by increasing the water uptake and reducing the water loss thereby maintaining better water balance, leading to increased fresh weight and vase life.