Vol. 12, Issue 10 (2023)

Author(s):
Amritpal Kaur and Jujhar Singh

Abstract:
The present investigation entitled “To study the effect of tinting and vase solution on vase life of gladiolus” was carried out in Mata Gujri College, Fatehgarh Sahib (Punjab), during 2021-22 and 2022-23 to find out the effect of tinting and vase solution on vase life of gladiolus (Gladiolus sp.).We used three different food colours -Lemon-yellow, pink, and green with five different preservative solutions for gladiolus viz. 2% sucrose + 300 ppm citric acid, 2% sucrose + 400 ppm citric acid, 2% sucrose+ 200 Aluminum sulphate, 2% sucrose + 300 Aluminum sulphate, Control (Distilled water) for two durations viz. 2:30 hours and 3:30 hours. The data recorded on different parameters were to statistical analysis with Factorial CRD. From the above studies, it could be concluded that the maximum vase life (25.66) was recorded in T₂C₁D₁ i.e., (2% sucrose + 400 ppm citric acid in lemon yellow colour for 2:30 hours) whereas the minimum vase life (16.66) was found in T₅C₃D₂ i.e., (Control (Distilled water) in pink colour for 3:30 hours) for gladiolus flower. When the flower is treated with 2% sucrose + 400 ppm citric acid is the most desirable preservative for increasing the vase life of the flower. Among edible food colours, spikes were tinted with lemon yellow colour developed a more uniform colour on florets of gladiolus. The lemon-yellow colour was found to be the best absorption colour on the flower spike for 2:30 hours.