Effect of Sucrose and Citric Acid in Vase Life of Rose

Abstract

Sagar Bist and Sanjeet Kumar Hom

Vase life is the foremost vital parameter to decide the quality of cut blooms, in any case, due to its profoundly perishable nature, it is continuously challenging to vase life. The experiment was conducted at SAI Institute of Paramedical and Allied Sciences from April 20th to 31st April 2022 to find out the most excellent concentration of sucrose and citric acid that improves and draws out the blossom quality and longevity. The explore was laid out in a Complete randomized design (CRD) with nine treatments and six replications. The treatment combination used in research were control, 2 % sucrose + 15 ppm citric acid, 4 % sucrose + 30 ppm citric acid, 6 % sucrose + 45 ppm citric acid, 8 % sucrose + 60 ppm citric acid, 10 % sucrose + 75 ppm citric acid, 12 % sucrose + 90 ppm citric acid, 14 % sucrose + 105 ppm citric acid and 16 % sucrose + 120 ppm citric acid. Information were collected on parameters such as water take-up, transpiration loss, weight pick up or misfortune, blossom breadth, days taken for to begin with petal spreading, days taken for bloom shriveling, days taken for color change, days taken for to begin with petal discoloration, days for neck bending and vase life. Rose sticks were collected at the bloom bud stage and two sticks were kept in each vase.2% sucrose with 15 ppm citric acid were found to have the longest days for color alter at 5.66 days, days for neck bending at 8.66 days, and days for bloom shriveling at 9.33 days. The vase life of 10.66 days, and this combination has the potential to be utilized as a commercial cut blossom additive to delay blossom senescence, improve post-harvest quality, and draw out the vase life of cut rose blossoms.

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