International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(1): 1716-1722

Influence of Post-harvest Chemical Treatments on Shelf life of Gerbera (Gerbera jamesonii)
Department of Horticulture, Vanavarayar Institute of Agriculture, Pollachi, Tamil Nadu, India
*Corresponding author

A Lab experiment was conducted at Vanavarayar Institute of Agriculture, Pollachi, Tamil Nadu with an objective of studying the influence of chemicals for better vase life of Gerbera. The experiment was carried out during March – April 2016 in a completely randomized design (CRD). The experiment consisted of seven treatments with pink coloured variety. Six different types of chemicals are used in this study viz., Boric acid (2%), Sucrose (3%), Calcium Chloride (0.3%), Salicylic acid (300ppm), Citric acid (300ppm), Ascorbic acid (2%) with water as blank. The observations were recorded on various parameters like fresh weight (g), flower diameter (cm), solution uptake (ml), flower longevity (days). The results indicated that the treatment T5 (Citric acid) has highest diameter of 26.83 cm while on treatment the same treatment recorded 9.50 cm diameter. The higher amount of water uptake of the flower was recorded in T5 (Citric acid) of 90ml. The highest vase life of the flower was recorded in Calcium chloride 0.3% (T3) followed by Sucrose 3% (T2).

Keywords: Post-harvest, Chemical treatments, Shelf life, Gerbera

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How to cite this article:

Krishnamoorthy, C. 2021. Influence of Post-harvest Chemical Treatments on Shelf life of Gerbera (Gerbera jamesonii).Int.J.Curr.Microbiol.App.Sci. 10(1): 1716-1722. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.