THE EFFECT OF SUGAR AND GINGER EXTRACTS AS FLORAL PRESERVATIVES TO INCREASE THE VASE LIFE OF CHRYSANTHEMUMS

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.