Studies on vase life of tinted spikes of gladiolus cultivar white prosperity

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1 Indian J. Agric. Res., 49 (1) 2015: Print ISSN: / Online ISSN: X AGRICULTURAL RESEARCH COMMUNICATION CENTRE Studies on vase life of tinted spikes of gladiolus cultivar white prosperity B. Sravan Kumar*, P. Lalitha Kameswari, M. Pratap and P. Venkateswarrao Department of Floriculture and Landscape Architecture, College of Horticulture, Rajendranagar, Hyderabad , India Received: Accetped: doi: / x ABSTRACT An investigation was undertaken to study the vase life of tinted spikes of gladiolus cultivar. White prosperity harvested at different stages. The experiment comprised of two factors of which the first one was spikes treated with eight food dyes with 5% concentration and time of immersion for two hours and the second one was various stages of harvest. The results revealed that spikes harvested at stage 1(1-2 basal florets show colour) had a higher vase life of 8.16 days, maximum time of 8.56 days to fully loose colour after tinting, lowest mean transpirational loss of g. spike -1, highest mean diameter of florets ( 9.21 cm), least of 4.52 g/100g mean percentage of lipids and least of g/100g mean percentage of proteins. Benefit cost ratio of tinting the spikes with Lemon yellow, Violet and Orange red was 1.34 while with Kesar yellow, Kalakatta, Blue and Apple green was Thus it can be concluded that for tinting the spikes of gladiolus cv. White Prosperity, with greater vase life harvesting the spikes at stage 1(1-2 basal florets show colour) was found to be optimum. Key words: Colour retention, Food dyes, Gladiolus, Tinting, Vase life. INTRODUCTION All over the world, floriculture sector is experiencing significant changes on competitive basis. Due to globalization and its impact on income generation in different parts of the world, the per capita consumption of flowers in most of the countries is increasing day by day. India is one of the emerging countries in the floriculture sector in the world. In the year , India exported 27, MT of floriculture produce to the world countries having a worth of rupees crores, which includes cut flowers, loose flowers, potted plants, flower seeds and value added products. Value addition in floriculture increases the economic value and consumer appeal of any floral commodity. The value addition techniques like colouring of white flowers, flower dehydration, flower processing, advances in flower arrangement etc can add value up to 5 to 10 times (Mekala et al., 2012). Tinting is one of the important value addition techniques in flower crops where colour pigments are absent or light or dull. It enhances the aesthetic beauty of fresh and dry flowers. Gladiolus is also an important cut flower stands fourth in the international trade after rose, carnation and chrysanthemum. Because of its magnificent inflorescence, wide array of colour, shape, size and keeping quality, it occupies prime position both in domestic and international market. For decorative purpose where a particular colour is desired, tinting of white flower could be the only way of obtaining the colour of interest. Artificial colouring of spikes can fetch a premium price in the market. Such type of artificial colouring is done by using food colours. Certified synthetic food colours are less expensive and lead to minimum health hazards by imparting an intense and uniform colour. Vase life of tinted flowers is also an important consideration, which varies with the dyes used, its concentration and also with the stage of harvest. Some chemicals prolong the vase life and some chemicals retards the vase life of flowers. As food dyes are also of chemical in nature with very low concentration, their role in vase life alteration is not known. So present study was conducted to find out the correct stage of harvest for improving the vase life of tinted spikes of gladiolus cultivar White Prosperity under ambient conditions. MATERIALS AND METHODS The present investigation was carried out in the laboratory of Floricultural Research Station, Rajendranagar, Hyderabad during the year All the food dyes used in the experimentation were of food grade, purchased from Standard Indian food dye companies. The experiment was carried out in completely randomised design with factorial concept and was replicated thrice. The treatments consist of eight food dyes each with 5% concentration viz.,t 1 -Lemon yellow, T 2 - Kesar yellow, T 3 Kalakatta, T 4 -Tomato red, T 5 - *Corresponding author s banothusravan@gmail.com, Dr. YSR Horticultural University, Venkataramannagudem, West Godavari, District, Andhrapradesh , India.

2 72 INDIAN JOURNAL OF AGRICULTURAL RESEARCH Violet, T6 Blue, T Orange red and T Apple green. Second 7 8 factor consist of spikes harvested at various stages, i.e S 1 - Stage 1 (Tight bud stage ie. 1-2 basal florets show colour), S2- Stage 2 (3-4florets show colour) and S 3 - Stage 3 (5-6 florets show colour). The flowers were harvested in the morning hours at 6.30 a.m. by cutting the stalk with sharp secateurs having the stalk length of above 50 to 60 cm. The 5 per cent solution of each dye was prepared by dissolving 5 grams of food dye in 100 ml of distilled water. The stalks are cut down to a height of 30 cm from base of the neck and at the base of the stalk a slant cut of 45 o is given in order to make maximum dye solution get absorbed and then the stalks were immersed in the dye solution for two hours. The colour obtained and the colour retention by the spike was recorded by RHS colour chart. The wilting of fifty per cent of florets in the spikes was taken as an index of end of vase life of the flower spikes. The difference between consecutive measurements of container with solution (without flower) recorded at the beginning and the end of vase life was recorded to measure the water uptake within that particular duration of period and represented as gram per flower spike (Venkatarayappa et al., 1981). The loss of water from the flower spikes is due to transpiration. The difference between consecutive measurements of container with solution and spike recorded at beginning and at the end of vase life to measure the transpirational loss of water within that particular duration of period (Venkatarayappa et al., 1981) and represented as gram per flower spike. The diameter of the fifth pair of floret in the spike from the base was recorded with digital vernier calipers for five randomly selected spikes among 15 spikes for a treatment and the average value is taken as floret size in cm. The lipid content of flower petals is estimated by using automatic fat analyser. The protein content was analysed by automatic protein analyser. Results of the experiments were analyzed using analysis of variance (ANOVA) and F-test analysis. RESULTS AND DISCUSSION The initial colour of the spikes harvested at three different stages and pulsed with 5% of food dye solution i.e. Lemon yellow, Kesar yellow, Kalakatta, Tomato red, Violet, Blue, Orange red and Apple green for two hours were recorded and presented in the Table 1. In the spikes harvested at different stages, on the day of placing the treated spikes in vases, the food dyes of Lemon yellow, Kesar yellow, Kalakatta, Tomato red, Violet, Blue, Orange red and Apple Green exhibited different shades of respective colours with colour codes of 8B, 28C, 176C, 44A, 77D, 111B, 179D and 142A respectively as per RHS colour chart. From third day onwards gradually all the spikes started loosing the intensity of colour and colour shade. In the spikes of gladiolus the tinted flowers lost their colour gradually and by the end of vase life all the spikes turned white still when they are in vases. The pattern of loss in color is such that gradually the intensity is lost later on turning towards lighter shade in the respective colour and at the end all the flowers lost their colour. Though all the spikes remained colour during a course of time the final reading noted down in the colour chart was presented in the table1.by the end of vase life, in the spikes harvested at stage 1 and treated with Lemon yellow, Kesar yellow, Kalakatta, Tomato red, Violet, Blue, Orange red and Apple green, the colour readings recorded were 4C, 24D, 76D, 49B, 55D, 113D, 27B, 140D respectively. These findings were similar to Sambandamurthy and Appavu (1980) in tuberose, Sudha Patil and Dhaduk (2008) in ladys lace cut flowers. TABLE 1: Colour retention and time taken to fully loose colour by the spikes of gladiolus cv. White Prosperity harvested at various stages Treatments Colour retention by the spikes Time taken (days) by the tinted florets to fully loose colour Stages of harvest Stages of harvest Mean S1 S 2 S 3 S1 S 2 S 3 I F I F I F T 1 8B 4C 8B 2C 8B 4C T 2 28C 24D 28C 24D 28C 24D T 3 176C 76D 176C N155B 176C 76D T 4 44A 49B 44A 49C 44A 49B T 5 77D 55D 77D 69B 77D 55D T 6 111B 113D 111B 111D 111B 113D T 7 179D 27B 179D 24C 179D 27B T 8 142A 140D 142A 140D 142A 140D S.Em± CD at 5% Treatments (T) 0.09 N.S. Stage of harvest (S) TxS 0.16 N.S.

3 Vol. 49 Issue 1, Time taken by the tinted florets to fully loose colour: The time taken by the spikes to fully loose colour was recorded and presented in Table 1. There was a significant difference in the time taken by the spikes harvested at different stages to fully loose the colour while the treatments and their interactions with stages of harvest remained insignificant. The spikes harvested at stage 1 took more time of 8.56 days to fully loose colour followed by 7.06 days in the spikes harvested at stage 2 and it was on par with the spikes harvested at stage 3 (7.00 days). Water uptake by the spikes: At the end of vase life the quantity of water taken up by the spikes by the end of vase life was recorded and presented in the Table 2. The water up take by the spikes were significantly influenced with various dye solutions and their interaction with stages of harvest while the stages of harvest alone remained insignificant. Among the treatments the highest mean water uptake of g. spike -1 was recorded by the spikes treated with 5% of Blue solution for two hours which is on par with g. spike -1 in the spikes treated with 5% Orange red solution for two hours. The least mean water uptake of g. spike -1 was recorded by the spikes treated with Kesar yellow solution of 5% concentration for two hours. Among the interactions the highest water uptake of g. spike -1 was recorded by the spikes harvested at stage 3 and treated with Blue solution of 5% concentration for two hours which is on par with g.spike -1 in the spikes harvested at stage 3 and treated with 5% Orange red solution for two hours. The least water uptake of g. spike -1 was recorded by the spikes harvested at stage 3 and treated with Kesar yellow solution of 5% concentration for two hours. The highest water absorption by the spikes harvested at stage 1 may be due to the fact that the spikes may have greator area of xylem as well as more amounts of carbohydrates resulting in higher water absorption. These results are in accordance with Varu and Barad (2010) in tuberose. Loss of water from the spikes: The data recorded on transpirational loss of water from the spikes presented in Table 2, showed a significant difference with various dye solutions and at different stages of harvest while their interactions remained insignificant. The lowest mean transpirational loss of g. spike -1 of water was recorded in the spikes harvested at stage 1 and it was on par with g. spike -1 in the spikes harvested at stage 2. The highest transpirational loss of water g. spike -1 was recorded in the spikes harvested at stage 3. Among the treatments, the lowest mean transpirational loss of water g. spike -1 was recorded in the spikes treated with 5% solution of Kesar yellow for two hours which was on par with g.spike -1 in the spikes treated with 5% Apple green solution for two hours. Highest transpirational loss of water g. spike -1 was recorded in the spikes treated with 5% solution of Lemon yellow for two hours. The least transpirational loss of water from the spikes harvested at stage 1 may be due to the fact that most of the water absorded by the spikes may be utilized by the cells in order to put the cells in turgid condition enhancing greater vase life than rest of the spikes harvested at stage 2 and stage 3. Diameter of the florets: The diameter of florets in the spikes at various stages of harvest and treated with various food dye solutions was recorded at the end of vase life and are presented in the Table 2. There was a significant difference in the diameter of florets in the spikes harvested at various stages of harvest while the treatments and their interactions with stage of harvest remained insignificant. By the end of vase life the highest mean diameter of florets of 9.21 cm was recorded in the spikes harvested at stage 1 followed by 8.72 cm in the spikes harvested at stage 2. The least mean diameter of florets of 8.66 cm was recorded in the spikes harvested at stage 3 and it was on par with the spikes harvested at stage 2. The reason behind the lowest mean diameter of florets in the spikes harvested at stage 2 and stage 3 may be due to improper TABLE 2: Water uptake (g. spike -1 ), loss of water (g.spike -1 ), diameter of the florets (cm) and vase life (days) of the spikes Of gladiolus cv. White Prosperity harvested at different stages. Treatments water uptake (g. spike -1 ) loss of water (g.spike -1 ) Diameter (cm) of florets Vase life (days) of spikes Stages of harvest Mean Stages of harvest Mean Stages of harvest Mean Stages of harvest Mean S1 S 2 S 3 S1 S 2 S 3 S 1 S 2 S 3 S 1 S 2 S 3 T T T T T T T T Mean S.Em± CD at 5% S.Em± CD at 5% S.Em± CD at 5% S.Em± CD at 5% Treatments (T) N.S N.S. Stage of harvest (S) 0.83 N.S TxS N.S N.S N.S.

4 74 INDIAN JOURNAL OF AGRICULTURAL RESEARCH uptake of water leading to flaccidity and de plasmolysis of cells in turn leading to reduced size of cells and that of petals. More over in the spikes harvested at stage 1 there may be adequate availability of sucrose which might have facilitated higher rate of respiration necessary for cell division, cell expansion and providing carbon skeleton for the tissue structure contributing to floret expansion, formation of cell constituents and thus caused increased floret size (Alka singh et al., 2005). Similar results were found by Mahesh et al. (2011) in gladiolus. Vase life of the tinted spikes: The vase life of tinted spikes harvested at three different stages were recorded and presented in Table 2. There was a significant difference in the vase life of tinted spikes with various stages of harvest while the treatments and their interactions with stage of harvest remained insignificant. The flowers harvested at stage 1 had more vase life of 8.61 days followed by 7.09 days in the spikes harvested at stage 2 which was on par with 7.08 days in the spikes harvested at stage 3. The reason behind this may be that in stage 1 there may be optimum reserve of food materials which are utilized for long time and extended the vase life (Hegazi and El-Kot Gan., 2009). The obtained results may also be due to a fact that higher water absorption maintained better water balance and flower freshness, saved from early wilting and enhanced vase life. These results were in accordance with Varun and Barad (2010). Similar results were reported by Mukesh et al. (2007) in gladiolus. Decrease in lipid content in the tinted spikes: The amount of lipids (g/100g) was recorded initially after tinting and at the end of vase life and presented in the Table 3. There was a significant difference in the lipid content of petals with respect to stage of harvest. In the spikes harvested at stage 1 there was a least of 4.52 g/100g mean percentage of lipids followed by g/100g in the spikes harvested at stage 2. The highest in total lipid content of 28.59g/100g was recorded in the spikes harvested at stage 3. Among the spikes harvested at stage 1, the least in total lipid content (2.33 g/100g) was recorded in the spikes treated with 5% solution of Kalakatta and Blue for two hours followed by 3.58 g/100g in the spikes treated with 5% Apple green for two hours. The highest in total lipid content of 6.67 g/100g was recorded in the spikes treated with 5% solution of Lemon yellow for two hours. Similarly in stage 2 the least in total lipid content of 6.77 g/100g was recorded in the spikes treated with 5% solution of Kalakatta for two hours followed by 8.70 g/100g in the spikes treated with 5% solution of Kesar yellow for two hours. The highest in total lipid content (25.54 g/100g) was recorded in the spikes treated with 5% solution of Lemon yellow for two hours. With regard to stage 3, the least in total lipid content (24.58 g/100g) was recorded in the spikes treated with 5% solution of Tomato red for two hours followed by g/ 100g in the spikes treated with 5% solution of Kesar yellow for two hours. The highest in total lipid content (31.75 g/100g) was recorded in the spikes treated with 5% solution of Blue for two hours. From the results it is clear that the in total lipid content was least in stage 1 when compared to stage 2and stage 3. The in total lipid content may be due to degradation of phospholipids and galactolipids during flower (Zhang., 2008). PLATE 1: Spikes of gladiolus cv. White Prosperity harvested at different stages S1 S2 S3 S1; Stage 1 (Tight bud stage i.e 1-2 basal florets show colour) S2; Stage 2(3-4 basal florets show colour) S3; Stage 3(5-6 basal florets show colour) Treatments TABLE 3: Lipid content (g/100gms) in gladiolus cv. White Prosperity spikes at different stages of harvest Stages of harvest of spikes. S 1 S 2 S 3 T (0.025) 0.84 (0.021 ) (0.027 ) 0.70 (0.015 ) ( 0.040) 0.89 (0.024 ) T (0.023) 0.81 ( 0.020) (0.026 ) 0.84( 0.021) (0.04 ) 0.90( 0.025) T (0.023) 0.84( 0.022) (0.025 ) 0.84(0.021 ) (0.040 ) 0.89(0.024 ) T (0.022) 0.79 ( 0.019) (0.026 ) 0.81( 0.020) ( 0.043) 0.89(0.024 ) T (0.023) 0.81 ( 0.020) ( 0.027) 0.79(0.019 ) (0.043 ) 0.79( 0.019) T (0.023 ) 0.84( 0.021) ( 0.024) 0.78( 0.018) (0.049 ) 0.86 (0.023) T (0.020 ) 0.78( 0.018) ( 0.027) 0.78(0.018 ) (0.043 ) 0.86( 0.023) T ( 0.021) 0.81(0.020 ) ( 0.024) 0.81(0.020 ) (0.043 ) 0.84( 0.021) SE.m ± C.D. at 5% Mean

5 Vol. 49 Issue 1, The degradation of phospholids and galactolipids may be due to increased activity of phospholipases and acyl hydrolases (Riccardo Battelli., 2010). Decrease in protein content of tinted spikes: The protein content (g/100g) recorded initially after tinting and at the end of vase life was presented in the Table 4. There was a significant difference in the protein content of petals with respect to stage of harvest. From the table it was clear that irrespective of the dyes used with progress in stage of harvest from 1to 3 with there was a significant in protein content of tinted flowers. In the spikes harvested at stage 1 there was a least of g/100g mean percentage of proteins followed by g/100g in the spikes harvested at stage 2. The highest in total protein content of g/100g was recorded in the spikes harvested at stage 3. Within the stage 1 the least in total protein content of 5.47 g/100g was recorded in the spikes treated with 5% solution Kesar yellow for two hours followed by 5.74 g/100g in the spikes treated with 5% Kalakatta for two hours. The highest in total protein content (24.36 g/100g) was recorded in the spikes treated with 5% solution of Tomato red for two hours. Among the spikes harvested at stage 2 the least in total protein content (23.43 g/100g) was recorded in the spikes treated with 5% solution of Apple green for two hours followed by g/100g in the spikes treated with 5% solution Kalakatta for two hours. The highest in total protein content (34.92 g/100g) was recorded in the spikes treated with 5% solution of Tomato red for two hours. Among the spikes harvested at stage 3 the least in total protein content (66.95 g/100g) was recorded in the spikes treated with 5% solution of Tomato red for two hours followed by g/100g in the spikes treated with 5% solution of Kesar yellow for two hours. The highest in total protein content (72.31 g/100g) was recorded in the spikes treated with 5% solution of Kalakatta for two hours. In gladiolus flowers the in protein content as the flowers approaches may be due to the expression of serine proteases. During tepal there was an increase in total proteases activity and in total protein content. This phenomenon may be due to proteases activity in which serine proteases accounts for about % and cestine proteases accounts only for 23-25%. This was due to trypsin type serine proteases and involves the enhanced expression of 75kDa and 125kDa proteases. (Abdul azeez et al., 2007). From the table it is clear that in all the stages of harvest there was a significant in protein content of petals. This protein degradation may be due to proteolytic enzymes. During petal the activity of protective enzymes s and activation of various proteases occur (Mansee et al., 2013). Proteases degrade proteins by hydrolyzing internal peptide bonds and they are one of the best characterized cell death proteins in plants (Sidharth and Narendra., 2007). Among all the proteases available in plant, the cysteine proteases are more frequent and characterized during (Sidharth and Narendra., 2007). This may also be due to the involvement of ubiquitin during of petals. During the proteolysis occurs and a selective degradation also occurs Treatments TABLE 4: Protein content (g/100gm) in gladiolus cv. White Prosperity spikes at different stages of harvest Stages of harvest of spikes Stage 1 Stage 2 Stage 3 T T T T T T T T SE.m± C.D.at 5% Mean T 1 -Lemon yellow at 5% concentration and 2 hours of immersion T 2 - Kesar yellow at 5% concentration and 2 hours of immersion T 3 Kalakatta at 5% concentration and 2 hours of immersion T 4 -Tomato red at 5% concentration and 2 hours of immersion T 5 Violet at 5% concentration and 2 hours of immersion T6 Blue at 5% concentration and 2 hours of immersion T 7 Orange red at 5% concentration and 2 hours of immersion T 8 Apple green at 5% concentration and 2 hours of immersion I= Colour of spike immediately after tinting F= Colour of spike at the end of vase life S1= Stage 1 S2= Stage2 S3= Stage 3

6 76 INDIAN JOURNAL OF AGRICULTURAL RESEARCH increasing the intensity of ubiquitinated proteins in petals (Zhang., 2008). These results were in accordance to of 80 percent of proteins in the petals of chrysanthemum as reported by Mansee et al., Cost benefit ratio: The experiment was carried out with 5% concentration of various food dyes. The food dyes Lemon yellow, Violet and Orange red costs rupees 30 per 100 grams. As 5% solution was found best for tinting of spikes the cost of respective dyes for 5 grams costs one rupee and fifty paise. The food dyes Kesar yellow, Kalakatta, Blue and Apple green costs rupees 35 per 100 grams. For 5 grams of the respective dyes it cost one rupee seventy five paise. The food dye Tomato red costs rupees 40 per 100 grams. For 5 grams of solution it costs two rupees. During the season of flowering each spike of gladiolus costs six rupees. University provided the bottles, distilled water for free of cost so the amount spend is nil towards miscellaneous. The total cost involved in tinting a single spike with food dye solution = cost of food dye + cost of spike + miscellaneous costs. Therefore, the total cost involved in tinting the spike with solutions of Lemon yellow, Violet and Orange red = = Rs.7.50 /spike. Total cost involved in tinting the spike with solutions of Kesar yellow, Kalakatta, Blue and Apple green = = Rs.7.75 /spike. Total cost involved in tinting the spike with solution of Tomato red = =Rs.8/spike. The costs of coloured spikes are generally higher than the white coloured gladiolus spikes in the market. Their cost depends on seasonality and based on need. During the normal season the cost of coloured gladiolus spikes is rupees 10 per spike. The benefit cost ratio can be obtained by dividing Total benefit obtained by tinted the spikes (Rs.) with total cost involved in tinting (Rs.). So the benefit cost ratio of spikes tinted with Lemon yellow, Violet and Orange red = 10/7.5 = Benefit cost ratio of spikes tinted with Kesar yellow, Kalakatta, Blue and Apple green =10/7.75 = Benefit cost ratio of spikes tinted with solution of Tomato red = 10/8 = From the table it was clear that more benefit cost ratio of 1.34 was observed in the spikes tinted with Lemon yellow, Violet and Orange red followed by Kesar yellow, Kalakatta, Blue and Apple green (1.29). The least benefit cost ratio of 1.25 was observed in the spikes tinted with Tomato red. Thus on an average for one rupee spend towards tinting one can earn a profit of 34 paisa indicating that tinting the spikes of gladiolus cv. White Prosperity with food dyes is a good remunerative value addition technique especially when the coloured spikes were not available or when a spike of particular colour is required for decorative schemes. Thus it can be concluded that inorder to have a greator vase life in the spikes of Gladiolus cultivar White Prosperity the spikes are to be harvested at stage 1 when 1-2 basal florets shows colour. REFERENCES Abdul Azeez.; Sane, A.P.; Bhatnagar, D. and Nath, P. (2007). Enhanced expression of serine proteases during floral in Gladiolus. Phytochemistry, 68(10): Alka Singh.; Kumar, J.; Kumar, P. and Singh, V.P. (2005). Influence of 8-Hydroxy Quinoline (8-HQ) and sucrose pulsing on membrane stability and postharvest quality of gladiolus cut spikes. Journal of Ornamental Horticulture, 8(4): Hegazi, M. and El-Kot Gan. (2009). Influences of Some Essential Oils on Vase-Life of Gladiolus hybrida, L. Spikes. International Journal for Agro Veterinary and Medical Sciences, 3(1): Mahesh, C.; Moond, S.K.; Anop kumara. and Beniwal, B.S. (2011). Response of vase solution on keeping quality of cut spikes of gladiolus cv. priscilla Asian Journal of Horticulture, 6 (2): Mansee, K.; Mukherjee, D. and Seema. (2013). Regulation of lipoxygenase and superoxide dismutase activities and longevity of chrysanthemum cut flowers by ethanol and methanol. Indian Journal of Horticulture, 70(1): Mekala, P.; Ganga, M. and Jawaharlal, M. (2012). Artificial colouring of tuberose flowers for value addition. South indian horticulture, 60: Mukesh, K.; Vipin, K.; Sunil, M. and Lokendra, K. (2007). Effect of pulsing solutions and stages of spike harvest for refrigerated storage on postharvest quality of gladiolus cut spikes. Journal of Ornamental Horticulture, 10(1): Riccardo Battelli.; (2010). Physiological and molecular aspects of flower in Lilium Longiflorum. Ph.D Thesis. University of Tuscia Viterbo, Italy. Sambandhamurthy, S. and Appavu, K. (1980). Effect of the chemical on colouring of tuberose (Polianthes tuberosa L.) Proc. of National Seminar on Production Technology for Commercial Flower Crops, TNAU, Coimbatore, Tamil Nadu, India, Siddharth, K.T. and Narendra, T. (2007). Integrated signaling in flower, An Overview. Plant Signal Behaviour, 2(6): Sudha Patil. and Dhaduk, B.K. (2008). Value addition of Lady s Lace (Pinpinella monoica) cut flowers by colouring with edible dyes. Journal of Ornamental Horticulture, 11(1): Varu, D. K. and Barad, A. V. (2010). Effect of stem length and stage of harvest on vase-life of cut flowers in tuberose (Polianthes tuberosa L.) cv. Double. Journal of Horticultural Sciences, 5(1) : Venkatarayappa, T.; Murr, D. P. and Tsujita. M.(1981). Effect of Co2+ and sucrose on the physiology of cut Samantha roses. Journal of Horticultural Science, 56: Zhang, S. (2008). Investigations into and oxidative metabolism in gentian and petunia flowers. Ph.D. Thesis. University of Canterbury, Christchurch, New Zealand.

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