EFFECTS OF DIFFERENT PRESERVATIVES ON SHELF LIFE AND QUALITY OF GERBERA AND GLADIOLUS

Abstract

An examination was carried out in the Postharvest Laboratory of Department of Horticulture, SAU during the period of January to February, 2019 to study the effects of different preservatives on increase shelf life of gerbera and gladiolus. For this experiment, spikes of gerbera and gladiolus were kept in T II 0 (Tap water), T (0.4 ppm 1MCP

+ 4% sucrose), T 2 (50 ppm salicylic acid + 4% sucrose), T (100 ppm salicylic acid + 4% sucrose), T 4 3 (0.4 ppm 1-MCP + 50 ppm salicylic acid + 4% sucrose), T (0.4 ppm 1-MCP + 100 ppm salicylic acid + 4% sucrose), T ( 50 ppm AgNO3 + 50 ppm citric acid + 0.4 ppm 1-MCP + 50 ppm salicylic acid + 4% sucrose), T 6 (100 ppm AgNO3 + 100 ppm citric acid + 0.4 ppm 1-MCP) + 100 ppm salicylic acid + 4% sucrose) and T (1L Warm water + ¼ tea spoon household bleach + 10 ml citric acid + ½ spoon sugar). The experiment was arranged in Completely Randomized Design. T 8

solution gave the best result in respect of water uptake, vase life and other parameters. The highest vase life of gerbera and gladiolus was 15.8 days and 14.8 days respectively in T 6 solution whereas it was 8.0 days and 7.0 days in control. Treatment with T solution gave shelf life 14.6 days and 13.6 days for gerbera and gladiolus respectively. Conventional solution T showed 12.8 days and 12.2 days for gerbera and gladiolus respectively. The highest solution uptake of gerbera and gladiolus was 62 ml and 113.4 ml respectively in T 6 8 solution whereas it was 20 ml and 50 ml in control. Treatment with T solution uptake 58.4 ml and 102.20 ml for gerbera and gladiolus respectively. Conventional solution T 7 8 uptake 47 ml and 96.40 ml for gerbera and gladiolus. As T

solution (1L Warm water + ¼ tea spoon household bleach + 10 ml citric acid + ½ spoon sugar) gives better performance, so it can be a suitable substitute of chemical preservatives in Bangladesh aspect.