Preservation of the Different pH of Vase Water on Cut Gerbera jamesonii

[Objective] To study effects of vase water pH value on cut fresh flower and screen out the optimal pH.[Method] With cut Gerbera jamesonii as the teat material,using tap water as the vase water and accommodating its acidity adding citric acid to form the treatments of pH,the preservation of pH of vase water was studied on the appearance quality and physiological characteristics as well as the total number of bacteria.[Result] The pH value had significant effect on Gerbera.There were less total number of bacteria,but with higher content of MDA and membrane permeability and low POD activity in the treatments with pH below 4,so cut Gerbera jamesonii was easy to grow old and had shorter vase life.For the treatments with pH 5,6 and 7,though there was higher total number of bacteria,MDA content and membrane permeability increased less with higher POD activity.Therefore,cut gerbera showed more actively and longer vase life.[Conclusion] According to these characteristics of cut gerbera,pH of vase water should be adjusted from 5 to 7 with step 1 and better preservation effect would get.