EFFECTS OF PRESERVATIVE SOLUTIONS ON THE POSTHARVEST LIFE OF Heliconiapsittacorum CUT FLOWERS

Abstract

Heliconia (Heliconia psittacorum) cut flower has magnificent economic value in international cut flower industry. Due to high temperatures, sensitivity to ethylene and microbial growth in preservatives, it has a short vase life. In order to assess the effects of various levels of pulsing solutions (water, vinegar and sucrose) against dry treatment on quality and vase-life of cut flower of Heliconia, an experiment was conducted based on completely randomized design. The cut flowers of He li coni a were treated with water only (1000 ml), vinegar solution (5.0 ml of Vinegar + 1000 ml of Water), sucrose solution (10.0 grams of Sucrose + 1000 ml of Water), and vinegar and sucrose solution (5.0 ml of Vinegar + 10.0 grams of Sucrose + 1000 ml of Water) along with control (no water/dry) treatment. Preservative solutions were applied as long-term treatment. All treated cut flowers were stored at room temperature. The results showed that all wet treatments significantly (p < 0.05) improved the keeping quality and vase " life of the cut flowers compared to the control ones. Among all these treatments applied, 1000 ml of Water Only (WO) and (W + S) treatments showed best for water uptake, percentage of maximum fresh weight of cut flower stems, and vase life which was extended for 14 days. It was also noticed that preservative solutions with low pH values (pH < 3.2) had adverse effects on the vase life and keeping quality of the cut flowers. Therefore 1000 ml of Water Only or 10.0 grams of Sucrose + 1000 ml of Water has the potential to be used as a commercial cut-flower preservative solution to delay flower senescence. Improved post-harvest quality and prolonged vase life of Heliconia psittacorum cut flowers have been achieved.