Vase life studies in cut flowers of anthurium (Anthurium andraeanum Lind.) CV. tropical as influenced by organic preservatives Roopa R A, Chandrashekar S Y, Harishkumar K* College of Horticulture, Mudigere-577132, Chikmagalur, Karnataka *Corresponding Author: harishhassan92@gmail.com
Online published on 3 June, 2021. Abstract The present investigation was carried out to standardize organic preservative solutions for extending the vase life of Anthurium cv. Tropical, in the Department of Floriculture and Landscape Architecture, College of Horticulture, Mudigere, Karnataka, India. The flowers were kept in a vase with 5 per cent sucrose and along with two levels of coconut water and extracts of turmeric, ginger, garlic, onion, lime juice and corn juice. The experiment was conducted in a Completely Randomized Design with 16 treatments holding solutions and replicated thrice. The Anthurium cut flowers held in solution of 5 per cent sucrose + ginger extract @ 5 per cent recorded maximum uptake of water (4.33g/day), cumulative water uptake (34.00g), water loss (5.33g/day), cumulative water loss (45.00g) and water balance (1.33g/day). However, the same treatment recorded minimum physiological loss in weight (11.00g) and microbial load (1.75 and 2.00). Holding of Anthurium cut flowers in 5 per cent sucrose + ginger extract @ 5 per cent extended the days taken for loss of spathe glossiness, spathe discoloration and spadix discoloration (17.33, 19.00 and 22.33 days, respectively) and recorded maximum vase life of 17.33 days as compared to control (11.67 days). Top Keywords Ginger extract, Organic preservatives, Sucrose, Turmeric extract, Vase life. Top |