Influence of Different Pulsing Solutions on Postharvest Life of Tuberose (Polianthes tuberosa L.) cv. Prajwal

Abstract

Tuberose flower (Polianthes tuberosa L.) is a perennial and bulbous flowering plant, related to the Amaryllidaceae family and now it is placed in family Agavaceae. The investigation entitled “Influence of different pulsing solutions on postharvest life of tuberose (Polianthes tuberosa L.) cv. Prajwal” was carried out at the experimental farm and laboratory of Department of Floriculture and Landscape Architecture, College of Horticulture, SVPUAT, Meerut during the year of 2021-22 & 2022-23. Experiment was laid out in Completely Randomized Design with 10 treatments and 3 replications. In the present experiment we aimed at prolonging the vase life and improving the quality of cut spike of tuberose by Pulsing or hydration procedure using different noble treatments in tuberose, as the main challenge was to reduce abscission of buds, initiation of bud opening mechanism and leaf yellowing due to the sensitivity, vascular infections, high rate of respiration and inhibition of ethylene production. These differences in physiological behavior of cut stem dipped in different pulsing solution are very important to consider when developing post harvest physiology of tuberose. In the present finding we have primarily focused and observed under the light of pertinent literature available substantiated with robust evidence thus we derived the overall best treatment for different parameters for improving the vase life of tuberose that were recorded under the treatment T9 (Sucrose 15% + 8-HQC 300 ppm) followed by the treatment T6 (Sucrose 10% + 8-HQC 300 ppm) and T8 (Sucrose 15% + 8-HQC 200 ppm) resulted in most of the postharvest parameters such as amount of pulsing solution consumed (13.16, 15.82 ml), days taken to opening of floret (2.53, 2.54 days), floret diameter (3.38, 3.40 cm), vase life (10.78, 10.80 days), weight change/loss in cut spike (13.29 %, 14.52 %), fungal infection, fragrance score (2.95, 2.96), freshness index (4.97, 4.98) and moisture content (89.89, 85.60, 83.21%).