Abstract
The aim of this study was to investigate the effect of commonly available food sources in extending the vase life of cut gladiolus. It was carried out at Floricultural Research Station, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar during 2020-2021. The preservatives used were Sugar (10, 20g), Coconut water (25, 50%), Sprite (50, 100 ml), Honey (5, 10%) and control (Distilled water) in Completely randomized design with nine treatments. Highest water uptake (22.62, 14.62, 11.29 g), transpirational loss of water (20.82, 13.00, 10.28 g), Water balance (6.80, 6.41, 6.01 g), Fresh weight change (106.69, 98.73, 89.36 % ), lowest optical density (0.037, 0.042, 0.054 nm) on 2nd, 4th and 6th day of vase life respectively, minimum number of days to first floret opening (1.69 days), maximum diameter of basal floret (10.33 cm) and longevity of basal floret (2.63 days), highest number of florets opened on spike when basal floret is fresh (2.33), number of florets opened per spike at the end of the vase life (10.89) and highest vase life (9.33 days) was recorded in treatment sprite 100 ml. Based on these findings it can be inferred that Sprite 100 ml can be used as an effective food source alternative to chemical preservatives to enhance the vase life of cut gladiolus.
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