1Department of Process and Food Engineering, G.B. Pant University ot Agriculture and Technology, Pantnagar 263 145, Uttranchal
2Department ot Horticulture, G.B. Pant University ot Agriculture and Technology, Pantnagar 263 145, Uttranchal
3Asian Institute of Technology, Bangkok
4Sant Longowal Institute of Engineering and Technology, Longowal, Punjab
*Corresponding author's E-mail: bkkumbhar@rediffmail.com
The effect of different preservative chemicals in vase solution on the vase-life of rose is studied. Sucrose (2.3–5.7 %), cobalt sulphate (66–234 mg/l) and citric acid (116–284 mg/l) were used in the solution. The roses were pulsed with silver nitrate at 1000 ppm for 15 min. Results show that the vase-life of roses increased by three days due to use of preservative solution and pulsing. Cobalt sulphate, sucrose and citric acid influenced the vase-life in decreasing order. Rose buds opened fully in 2–3 days. The weight gain was maximum during second and third day. Optimisation resulted in the levels of variables as; 3 % sugar, 81 mg/l cobalt sulphate and 202 mg/l citric acid.
Preservatives, pulsing, vase-life, rose cutflowers
