Polypropylene Packaged Ten Days Cold Stored Rose Cut Flowers cv. Bordeaux Influenced by Different Pulsing Solution

Abstract

The study included different pulsing solution viz., water, HQC 200mg/l, sucrose 50g/l + HQC 200 mg/l, citric acid 200mg/l, α-lipoic acid 200mg/l, GA3 100 mg/l and BA 100mg/l to study the effect on flower quality and vase life of PP (polypropylene) packaged cold storage (at 2°C) rose cv. Bordeaux, for the period of 10 days. Pre-storage pulsing of GA3 100mg/l solution treatment showed highly promising results in extending flowers vase life along with maintained flower quality just after storage and at 4th DAS in vase life. Further, GA3 100mg/l solution treatment recorded significantly higher water up take (175.65 ml), change in fresh weight (10.50%) at 4th DAS, total dissolve solids (8.85 °brix, 8.05 °brix and 6.75 °brix) and membrane stability index (81.97 %, 65.97 % and 37.88 %) at 2nd, 4th and 6th DAS. Moreover, it was evident from the results that same treatment recoded significantly higher total soluble sugar (59.65 mg/g fresh weight), Estimated protein (18.79 mg/g fresh weight), catalase activity (20.42 µ mol H2O2 min-1 g-1 protein), peroxidation activity (40.30 µ mol H2O2 min-1 g-1 protein), pigment content (15.82 mg/g fresh weight) anthocyanin content in the petals at 4th DAS. Whereas, GA3 100 mg/l pulsing solution treated PP packaged cold stored rose cut flowers cv. Bordeaux recorded significantly higher vase life (6.88 days) which was at par with treatment P2 (Sucrose 50 g/l + HQC 200 mg/l).