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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/452

Title: Effect of stage of harvest, storage temperature, pulsing and preservative chemicals on vase life of gerbera (Gerbera jamesonii HOOK.)
Authors: R, Gopinath
Guide/Chairperson: Sangama
Keywords: harvest,
storage temperature
pulsing
preservative
chemicals
vase life
gerbera
Issue Date: 1995
Year of Submission: 1995
Abstract: Gerbera is a popular cut flower having a seventh position in the global flower market. In India, gerbera cut flowers are produced both in open as well as under poly house. Gerbera cut flower has large flower head on a long slender stem. Due to its inherent structure, the post harvest handling and storage of gerbera cut flower is a challenge. After harvest, under water stress gerbera cut flowers exhibit bending and lose its market quality. Therefore, this study has been focused to find out suitable varieties for good postharvest quality to determine optimum stage of harvest and concentrations of preservative chemicals to enhance shelf life and vase life of gerbera cut flowers. Two gerbera single cultivars viz., Local Red and Local Yellow cut flowers harvested at three stages were evaluated. Observation on fresh weight, transpiration loss of water, uptake of water, water balance revealed that cv. Local Red cut flowers harvested at three stages were evaluated. Observation on fresh weight, transpiration loss of water, uptake of water, water balance, percent stem bent and vase life revealed that cv. Local Red cut flowers performed better over cv. Local Yellow cut flowers. Maximum mean vase life of 6.66 days was obtained with cv. Local Red cut flowers where as cv. Local Yellow cut flowers had vase life of 5.33 days. Among three harvest stages evaluated, cv. Local Red cut flowers harvested when ray florets were 3/4th open as compared the harvest stages of ray florets of half and fully open position. Higher vase life of 6.66 days was obtained at 3/4th open stage as compared to 5 days and 5.83 days with half and fully open stage respectively. Pulsing with sucrose 4% and AgN03 250 ppm resulted in increased shelf life of 2 days with 7.33 days of vase life as compared to control cut flowers (6.66 days). Vase solution of sucrose 2% + STS 20 ppm was found beneficial in obtaining vase life of 11.33 days over control cut flowers (6-66 days) in cv. Local Red.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/452
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc
Appears in Collections:DIVISION OF POST-HARVEST TECHNOLOGY

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