IMPACT OF VARIOUS PRESERVATIVE SOLUTIONS ON VASE LIFE AND POST-HARVEST QUALITY OF CUT ROSES
Ayub Agricultural Research Institute, Faisalabad, Pakistan
Keywords:cut roses, floriculture, kardinal, silver nitrate, vase life
Short vase life and post-harvest losses of cut flowers are major threat to floriculture industry. There are different preservative solutions that have been used to extend the post-harvest life of cut flowers. Hence, this study was executed at Floriculture laboratory of Ayub Agricultural Research Institute, Faisalabad during 2018-2020 to explore the efficacy of different preservative solutions on vase life and post-harvest quality of cut roses. There were 6 treatments viz, (T1= Distilled water, T2= Silver nitrate @ 100 ppm, T3= 8-Hydroxyquiroline citrate @ 100 ppm, T4= Sodium thiosulphate @100 ppm, T5= Sodium benzoate @100 ppm, T6= Sucrose @ 40 g/L) and two rose cultivars Kardinal and Gold medal. The experiment was arranged according to complete randomized design (CRD). Results designated that longest vase life (15 days), maximum soluble solid contents (9.3 Brix) and longest opening period (7.4 days) were acquired with silver nitrate @100 ppm solution while maximum flower size (6.77 cm2) and largest head diameter (8.6 cm) were achieved with sodium thiosulphate when applied at the rate of 100 ppm in cultivar Kardinal. All other chemical solutions also displayed positive effects. Keeping in view the remarkable impact of Silver nitrate on vase life and quality of cut roses, it is recommended for commercial growers and cut flower industry for preservation of cut roses for longer time.
How to Cite
Copyright (c) 2022 Pakistan Journal of Agriculture, Agricultural Engineering and Veterinary Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License ( CC BY-NC 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Toview a copy of this license, visit Creative Commons — Attribution-NonCommercial 4.0 International — CC BY-NC 4.0