Review on impact of different preservative solutions on vase-life of tuberose (Polianthes tuberosa L.) cut flowers

Abstract

A fresh cut flower is still a living specimen even though it has been cut from the plant. As a living specimen, it conducts the regular reactions of photosynthesis and respiration, in significantly lower rates than compared to the living plant itself. The longevity of the vase life of cut flowers depends on the inability of stems to absorb water due to xylem blockage, excessive water loss from the cut flower, short supply of carbohydrate to support respiration, diseases, and ethylene gas. Tuberose cut flowers are highly perishable in nature along with acropetalus movement of the florets along the spike, when flower spikes are harvested from the plant, there will be deterioration in the internal carbohydrates and loss in turgidity is accelerated, therefore need to be treated with suitable chemicals, to enhance their vase life and improve quality. To prolong the vase life of fresh cut flowers, many preservatives have been used in the floral industry. Preservatives provide carbohydrates to cause the respiration process, supply bactericide to prevent microbial growth and blockage of the water-conducting cells in stems, and acidify the storage solution for increasing the water flow through the stem. Using a floral preservative significantly increases vase life of some flowers. The effectiveness of preservatives depends not only upon the amount of light and temperature, but also upon the amount and quality of water, types of flowers and vase load (number of flowers per vase or number of bouquets per bucket). Respiration and photosynthesis may be controlled by temperature and light. In this invention, the respiration and photosynthesis rate are controlled during the storage life through prevention of a potassium deficit.