Abstract:
Cut flowers play an important role in the commercial floriculture industry and
bring export earnings that highly contribute to the economy of the country. Their
vase life and longevity depend on the flower variety and are influenced by pre
harvest,
harvest,
and post-harvest conditions. Among cut flowers,
Chrysanthemums have a high commercial value and are widely cultivated across
several regions, particularly to meet domestic and international demand. With the
recent advancements in post-harvest senescence research, various techniques are
used to extend the vase life of cut flowers. However, with the growing interest in
natural alternatives rather than synthetic chemicals, this study investigated the
use of sugar and ginger extract as natural preservatives to improve the
postharvest quality and the vase life of Chrysanthemums cut flowers. Fifty
flowers were harvested in the morning to ensure freshness, stems were cut under
water to prevent gas embolisms and transported to the laboratory wrapped in
moist newspaper. Ten treatments were used: distilled water (control), sugar
solutions at 1,000 ppm, 10,000 ppm, and 100,000 ppm; ginger extract solutions at
the same three concentrations; and sugar–ginger mix solutions at 1,000 ppm,
10,000 ppm, and 100,000 ppm. The observations of the experiment were carried
out over 25 days. All treatments showed an initial increase in fresh weight during
the first two days and a gradual decline with the time. Among them, the 10,000
ppm sugar–ginger mix solution yielded the best results, with a maximum relative
fresh weight of 78.5% and an extended vase life of 25 days. In comparison, the
control had a 66.3% relative weight and a vase life of 17 days. The 10,000 ppm
ginger-only treatment also performed well, extending vase life to 19 days.
Overall 10,000 ppm sugar–ginger combination is the most effective natural
preservative tested, enhancing both the appearance and longevity of
Chrysanthemums cut flowers. The sugar provides a respiratory substrate, while
the ginger solution acts as the antimicrobial agent to control harmful bacteria and
prevent plugging of the xylem and phloem. This investigation indicates that
natural, eco-friendly preservatives may also serve as effective agents for
extending the vase life and the longevity of Chrysanthemums.
