Effect of different preservatives on shelf life of cut tuberose (Polianthes tuberosa L.)

Abstract

Tuberose is an important cut flower crop in Indian as well as world. But, postharvest senescencse is unduced by several factors viz., water stress, carbohydrate deplelion, micro organism. Improvement of keeping quality and extension of vase life of cut flowers are important areas in floricultural research. Postharvest senescence is induced by several factors like water stress, carbohydrate depletion, microorganism etc. It has been reported that pulsing treatments prevents vascular infections and inhibit ethylene production and thereby result in prolong storage period and higher quality flowers with increased vase life. The study was conducted during the period July to August 2024 to find out suitable preservative(s) of vase solution that increases vase life of tuberose (CV. Single). Eleven treatments viz., T1 = Control, T2 = Sucrose 2.5%, T3 = Sucrose 5%, T4 = Citric acid 2.5%, T5 = Citric acid 5%, T6 = AgNO3 15 ppm, T7 = AgNO3 30 ppm, T8 = Sucrose 2.5% + Citric acid 2.5%, T9 = Sucrose 2.5% + Citric acid 5%, T10 = Sucrose 2.5% + AgNO3 15 ppm and T11 = Sucrose 5% + AgNO3 25 ppm. Experimental results revealed that different preservatives solutions significantly affected the vase-life of tuberose flowers. The combination and concentration of Sucrose 2.5% and AgNO3 15 ppm (T10) were found to most suitable preservative solution for extending the vase life of tuberose cut flowers.