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Chemical Preservatives for Increasing Shelf Life of Gerbera

Pavana Khan
Kodaikanal International School, Kodaikanal 624 101, Tamil Nadu, India

H. Mehraj
The United Graduate School of Agricultural Sciences, Ehime University, Ehime 790 - 8566, Japan

T. Taufique
Department of Horticulture, Sher - e - Bangla Agricultural University, Dhaka - 1207, Bangladesh

I. H. S hiam
Department of Horticulture, Sher - e - Bangla Agricultural University, Dhaka - 1207, Bangladesh

A. F. M. Jamal Uddin
Department of Horticulture, Sher - e - Bangla Agricultural University, Dhaka - 1207, Bangladesh

Abstract/ Executive Summary:

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: Silver Thiosulphate (50-ppm); T₆: Sugar + Citric Acid (50-ppm); T₇: Sugar + Salicylic Acid (50-ppm); T₈: Sugar + Chitosan (50-ppm) and T₉: Sugar + Silver 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 + Silver 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.

Keywords: Gerbera, Citric acid, Salicylic acid, Chitosan, Silver thiosulphate and Vase life

Location: Department of Horticulture of the Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Start Date: 00-06-2014

End Date: 00-07-2014

Program Area: Postharvest and Agro-processing

Commodity: Gerbera

Objectives:

To search for the preservative for extending vase life of cut gerbera .

Methodology:

Experiment was conducted at 2abiotech, Department of Horticulture of the Sher-e-Bangla Agricultural University, Dhaka, Bangladesh from June 2014 to July 2014 to find out the appropriate chemical preservative solution(s) for extending the vase life of gerbera. Ten chemical preservative solutions were used for vase life analysis, and these were T₀: Tap water (Control); T₁: Sugar (50 - ppm); T₂: Citric Acid (50 - ppm); T₃: Salicylic Acid (50 - ppm); T₄: Chitosan (50 - ppm); T₅: Silver Thiosulphate (50 - ppm); T₆: Sugar + Citric Acid (50 - ppm); T₇: Sugar + Salicylic Acid (50 - ppm); T₈: Sugar + Chitosan (50 - ppm) and T₉: Sugar + Silver Thiosulphate (50 - ppm) using Completely Randomized Design (CRD) with three replications. Data were collected on stem diameter, petal discoloration score, flower freshness score, days to stem bending, days taken for first petal discoloration, days taken for first petal shriveling, solution uptake, petal water content, vase life and fungal infection. Flower petal color change or discoloration (fading) was assessed according to the procedures described by Macnish et al. (2000) with rating scale of 1 = none/slight fading, 2 = moderate fading and 3 = advanced fading. Freshness of flower was scored on 1 - 5 scale (1 = fresh flower, 2 = very slight petal enrolling, 3 = noticeable in - rolling, 4 = petal shriveling and 5 = maximum petal shriveling). Solution uptake was measured by subtracting the solution at the last days in flower va se from the initial solution of the flower vase. Petals water content (% WP) was determined with the below equation ( Kalate Jari et al. , 2008 ):

%WP= {(FW - DW) ÷ DW} × 100

Collected data were analyzed statistically using MSTAT - C computer package program and significance of the difference among the treatment means was estimated by the Least Significant Difference (LSD) test at 5% level of significance ( Gomez and Gomez, 1984 ).

Source of Information: Journal of Bioscience and Agriculture Research, Vol. 05, Issue 01: 30-36, 2015, eISSN: 2312-7945

Article Link (Online Journal): http://www.journalbinet.com/uploads/2/1/0/0/21005390/chemical_preservatives_for_increasing_shelf_life_of_gerbera.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Sugar and Silver Thiosulphate (50 - ppm), i.e., treatment T₉ was the best chemical treatments for increasing the vase life of gerbera. Sugar and Citric Acid (50 - ppm) was also showed better performance just after treatment T₉ for the improvement of vase life of gerbera. Thus, it is recommended to use Silver Thiosulphate or Citric Acid with Sugar as a vase solution for gerbera to extent shelf life .

Knowledge Management: Journal