Chemical preservatives for increasing shelf life of gerbera

Abstract

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.

Extension of the vase life of cut sunflower by different vase solutions

“…Moreover, the highest average RFW was obtained in STS and 8-HQS respectively and the lowest average RFW was recorded in GIA (Data not shown). Other experiments with cut flowers such as hydrangea, rose and gerbera by Kazaz et al (2019a), Marandi et al (2011), Khan et al (2015) reported that 8-HQS and STS treatments had a positive effect on RFW.…”

Effects of floral preservative solutions for vase life evaluation of Gerbera

“…Cultivar differences for vase life have been reported in gerbera (Ferrante et al, 2007;Nazari deljou et al, 2011;Emongor, 2004) and roses (Ichimura et al, 2002). Increase of flower vase life was found by the application of different floral preservatives in gerbera (Pavana et al, 2015a) rose (Pavana et al, 2015b), orchid (Pavana et al, 2015c), tuberose (Jamal Uddin et al, 2015), gladiolus (Mehraj et al, 2013a) and chrysanthemum (Mehraj et al, 2013b). Water stress is a function of water content at harvest and rates of water uptake and water loss after harvest (Halvey and Mayak, 1979;Meman et al, 2006;Zamani et al, 2011).…”

Effect of plant growth promoting rhizobacteria on the vase life of gerbera flowers

“…Previous studies revealed that these microorganisms reduce the water intake by clogging the vascular bundles directly or with the substances they secrete (Elhindi, 2012;Lie et al, 2017), thus the water balance of the plants is wilted, and the vase life is shortened (Tuna, 2012). The treatments to reduce the formation of microorganisms in the vase solution are effective in prolonging the vase life of cut flowers (Safa et al, 2015;Khan et al, 2015;El-Sayed, 2018;Sharma et al, 2018). Some researchers have pointed out that the effect of bacteria on vase life varies depending on the type of bacteria (Van Doorn et al, 1991;Jacob and Kim, 2010;Carlson et al, 2015).…”