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Influence of Sucrose and Ascorbic Acid on Vase Life of Red Ginger (alpinia Purpurata Vieill.)

M.S. Islam
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

A.F.M. Jamal Uddin
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

M. Mahasen
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

M.Z.K. Roni
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

H. Mehraj
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Abstract/ Executive Summary:

Red ginger (Alpinia purpurata Vieill.) is an ornamental evergreen, year-round, perennial herb has showy inflorescences of bright red colored bracts which are the valuable part. Flower stalks of red ginger are attractive cut flower can also be used in floral arrangements have long vase life, which is limited by bract browning. Present study was carried out to increase the vase life to the highest consequently, popularize as cut flower. An extension of vase life is achieved through using sucrose and ascorbic acid. Influence of various combinations of sucrose and ascorbic acid was studied and appropriate concentrations were standardized. Hence, the extended vase lives explore red ginger as prospective commercial cut flower in Bangladesh.

Keywords: Red ginger, Vase life, Sucrose, Ascorbic acid

Location: Sher-e-Bangla Agricultural University, Dhaka-1207

Start Date: 00-09-2012

End Date: 00-09-2012

Program Area: Conservation and Biodiversity

Commodity: Ginger

Objectives:

1. Present investigation was taken up with following objectives that, to increase the vase life of Red ginger and to popularize as commercial cut flower in Bangladesh.

Methodology:

Alpinia purpurata inflorescences of same age (3 weeks), same size and 2/3 of the bracts opened were collected in the morning from uniformly aged plants as they were marked previously in summer season during September of 2012 in Sher-e-Bangla Agricultural University, Dhaka-1207 in RCBD (Randomized Complete Block Design) with three replications. The cut ends of the inflorescences were dipped in water immediately after harvest. Flower stalk or peduncle length of all inflorescences was set to 25 cm for the experimentation. The stalk end was cut and adjusted just before keeping them in 100 ml of vase solution kept in 200 ml transparent flower vase of uniform dimensions. Inflorescences were maintained under uniform conditions until they started loose, discolor and wilting of bracts. Solutions were prepared using different concentration of Sucrose (0, 2, 5 and 10%) and Ascorbic acid (0, 1, 3 and 5) ml/L. The experimentation was carried out in laboratory with room temperature (20±5⁰C). Inflorescences were sprayed daily with distilled water using a hand sprayer. The main changes observed at end of vase life were discoloration and drying up of bracts, shrinkage of flower stalk and fungal attack. Collected vase life data were statistically analyzed using MSTAT-C program. Mean was calculated and analysis of variance was performed by F–test (Variance Ratio). Difference between treatments was evaluated by Duncan’s Multiple Range (DMRT) test at 5% level of significance.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 8, Issue: 1, Page: 104-106, January - February, 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Flower stalks of red ginger are attractive cut flower can also be used in floral arrangements have long vase life, which is limited by bract browning. An extension of vase life is achieved in red ginger through using sucrose and ascorbic acid. Hence, the extended vase lives explore red ginger as prospective commercial cut flower in Bangladesh.

Knowledge Management: Journal