This study was aimed at determining the effects of different preservative solutions, on the quality and vase life of cut Gerbera jamesonii flower (cv. hybrid mix). In nine different treatments, cut flowers were placed in glass jars containing solutions that included 50 ppm and 100 ppm concentration of Citric Acid, as well as 40 g/L and 60 g/L concentration of Sucrose; each alone and in combination with one another, along with the control. Parameters like fresh flower weight, water uptake, flower diameter, stem bending, and vase life were recorded on the basis of 1, 3, 5, 7, 9, 11 days (storage duration). The results showed that highest value of water uptake, fresh weight, flower diameter and flower vase life, was recorded using solution of 100 ppm Citric acid + 60g/L Sucrose, followed by solution of 100 ppm Citric acid. Flowers treated with distilled water (control) showed lowest value of water uptake, fresh weight, flower diameter, and flower vase life. The results showed that using sucrose and citric acid in preservative solutions had a significant effect on the quality and vase life of cut Gerbera jamesonii flowers. The overall quality and vase life of flowers with no preservative solutions significantly decreased in comparison to the ones, which were treated with preservative solutions.

Keywords: Gerbera jamesonii, ornamental plants, citric acid, sucrose, vase life