Response of preservative chemicals on the shelf life of cut lilium (Lilium spp.) flower cv. ‘Pavia’

Abstract

Lilium cut flowers have commercial importance and extending their vase life is vital. An increase in the vase life quality and quantity can directly increase the viability and price realization of commercially important flowers like lilium. Shelf life of cut lilium flower is influenced by using different preservative chemicals and sucrose added in vase solution. Such an extension of vase life can be achieved via chemical treatment. The trial was carried out to examine the effect of various concentration of two chemicals, AgNO3 (silver nitrate) and 8-HQC (8-Hydroxyquinoline citrate) along with sucrose on the shelf life of lilium cut flower cv. ‘Pavia’ (cross between Asiatic and Longiflorum lilies). In the experiment, sucrose (20%), 8-HQC at 3 concentrations (100, 150, 200 ppm) and AgNO3 at 3 concentrations (50, 75, 100 ppm) and water (distilled) as control were tested alone and with combinations. Cut flowers of lilium were treated at one bud opening stage. The trial was carried out in a completely randomized design (CRD) having 16 treatments and one control in three (3) replications. The fresh weight and relative fresh weight of the cut flower spike, opening of all flowers on a spike, vase solution uptake on a day, total vase solution uptake and vase life of lilium cut flower spike showed the best outcome with AgNO3 (50 ppm) and 20% sucrose treatment combination. Out of the two chemicals, silver nitrate showed better results than 8-HQC as a preservative in enhancing the shelf life of cut Lilium flower cv. ‘Pavia’. Analysis of this new and exciting method will be useful to research institutes, commercial producers, wholesalers, retailers, consumers or anyone to choose right chemical and concentration of holding solution to maximize the post-harvest life of lilium cut flowers.