BANGLADESH RESEARCH PUBLICATIONS JOURNAL

ISSN: 1998-2003, Volume: 8, Issue: 1, Page: 104-106, January - February, 2013

Short Communication
INFLUENCE OF SUCROSE AND ASCORBIC ACID ON VASE LIFE OF RED
GINGER (Alpinia purpurata Vieill.)

M.S. Islam, H. Mehraj, M.Z.K. Roni, M. Mahasen and A.F.M. Jamal Uddin*1

M.S. Islam, H. Mehraj, M.Z.K. Roni, M. Mahasen and A.F.M. Jamal Uddin (2013). Influence of Sucrose and Ascorbic
Acid on Vase Life of Red Ginger (Alpinia purpurata Vieill.). Bangladesh Res. Pub. J. 8(1): 104-106. Retrieve from
http://www.bdresearchpublications.com/admin/journal/upload/1308110/1308110.pdf

Abstract
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.

Key words: Red ginger, Vase life, Sucrose, Ascorbic acid.

Introduction
Alpinia purpurata member of the Zingiberaceae family is an economically
important ornamental ginger native to tropical Asia and other Pacific Islands commonly
known as Red ginger although there are both red and pink varieties. Red ginger is an
evergreen year-round flowering crop bears its inflorescence within 4-5 months after
planting (Criley, 1989). The inflorescences with red or pink colored shiny bracts are the
main attraction of the plant (Prabhu Kumar et al., 2010). The inflorences are harvested at
different stage of development such as bud stage, 1/3 of the bracts opened, 2/3 of the
bracts opened and full bracts opened since they do not develop further once cut
(Broschat and Donselman, 1988). There is no recommendation but inflorescences are
preferably harvested in the early morning while still turgid and fresh are available and if
possible, 60-150 cm or the entire shoot is cut at the time of harvesting because of longer
stem increases both the post harvest life and its demand as cut flower (Broschat and
Donselman, 1988). Though Red ginger is grown in Bangladesh; there is no sufficient
scientific information about flower quality and vase life. Hence, enhancement of vase life
is advantageous to explore as commercial cut flower. Keeping the above points in view,
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.
Materials and Methods
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

Correspondence author: jamal4@yahoo.com

Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Vase Life of Red Ginger 105
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. Details of vase solutions used for the
experimentation are given in (Table 1).
Table 1. Details of Vase Solutions
Treatments Details Symbol
Control 100 ml distilled water T1
No Sucrose + 1 ml Ascorbic acid 99 ml distilled water + 1 ml Ascorbic acid T2
No Sucrose + 3 ml Ascorbic acid 97 ml distilled water + 3 ml Ascorbic acid T3
No Sucrose + 5 ml Ascorbic acid 95 ml distilled water + 5 ml Ascorbic acid T4
2% Sucrose + No Ascorbic acid 2 g Sucrose + 98 ml distilled water T5
5% Sucrose + No Ascorbic acid 5 g Sucrose + 95 ml distilled water T6
10% Sucrose + No Ascorbic acid 10 g Sucrose + 90 ml distilled water T7
2% Sucrose + 1 ml Ascorbic acid 2 g Sucrose + 1 ml Ascorbic acid + 97 ml distilled water T8
5% Sucrose + 1 ml Ascorbic acid 5 g Sucrose + 1 ml Ascorbic acid + 94 ml distilled water T9
10% Sucrose + 1 ml Ascorbic acid 10 g Sucrose + 1 ml Ascorbic acid + 89 ml distilled water T10
2% Sucrose + 3 ml Ascorbic acid 2 g Sucrose + 3 ml Ascorbic acid + 95 ml distilled water T11
5% Sucrose + 3 ml Ascorbic acid 5 g Sucrose + 3 ml Ascorbic acid + 92 ml distilled water T12
10% Sucrose + 3 ml Ascorbic acid 10 g Sucrose + 3 ml Ascorbic acid + 87 ml distilled water T13
2% Sucrose + 5 ml Ascorbic acid 2 g Sucrose + 5 ml Ascorbic acid + 93 ml distilled water T14
5% Sucrose + 5 ml Ascorbic acid 5 g Sucrose + 5 ml Ascorbic acid + 90 ml distilled water T15
10% Sucrose + 5 ml Ascorbic acid 10 g Sucrose + 5 ml Ascorbic acid + 85 ml distilled water T16
As 1% sucrose solution has 1 grams of sucrose in every 100 grams of solution. As 1 ml of water has a mass of 1
gram so, dissolve 1 grams of sucrose in 99 ml of water.

The experimentation was carried out in laboratory with room temperature

(2050C).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 Ftest (Variance Ratio). Difference between treatments was evaluated by
Duncans Multiple Range (DMRT) test at 5% level of significance (Gomez and Gomez,
1984).
Results and Discussion
Sucrose and ascorbic acid combinations induce extended vase life in Red ginger
(Alpinia purpurata) presented in (Fig. 1) (Table 2). Maximum vase life of 15.0 days was
observed in T11 (2% Sucrose + 3 ml Ascorbic acid) and T12 (5% Sucrose + 3 ml Ascorbic
acid) while minimum in T1 (Control).
Table 2. Observation of vase life of Red ginger
Treatments Vase life
T1 7.0 1 days e
T2 9.0 1 days d
T3 9.0 1 days d
T4 10.0 1 days d
T5 13.0 1 days b
T6 13.0 1 days b
T7 10.0 1 days d
T8 14.0 1 days a
T9 14.0 1 days a
T10 11.0 1 days c
T11 15.0 1 days a
T12 15.0 1 days a
T13 10.0 1 days d
T14 14.0 1 days a
T15 14.0 1 days a
T16 11.0 1 days c
LSD 0.05 1.5

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Islam et al. 106
The post harvest physiology of Red ginger (Alpinia purpurata) has not been investigated in
much detail. The end of vase life is particularly determined by browning in the middle of
bracts (Jaroenkit and Paull, 2003). As in this study it was determined by discoloration and
drying up of bracts, shrinkage of flower stalk and fungal attack.
Harvesting of flower stalks removes the sources of nutrients, photosynthates,
hormones, water etc. and lack of carbohydrates cause of bract discoloration and hence,
browning. Supply of sugars promotes vase life of cut flowers and retard flower senescence
(Doi and Reid, 1995). Sucrose delays petal sensitivity to ethylene and delay the initiation of
climacteric ethylene production hence, senescence (Mayak and Dilley, 1976). Sucrose
treatment increases longevity of individual florets by increasing the pool of respiratory
substrate (Halevy and Mayak, 1979). However, higher concentration of sucrose promoted
the profuse fungal growth hence, reduce the longevity of flowers.
On the other hand, vase life of the flowers treated with ascorbic acid was
significantly longer (Leamtim et al., 2008). Ascorbic acid is known to be acidifying as well
as inhibiting many fungi and bacteria (Satoh et al., 2005). Conversely, ascorbic acid
improves the uptake of vase solution as they restricts blockage in xylem hence, vase life.
Conclusion
In conclusion, 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.
References
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