Abstract

The ornamental value of Gerbera is severely limited by postharvest senescence, characterized by rapid wilting, stem bending, and pigment degradation. Conventional preservative solutions typically rely solely on sugars or organic acids, yielding inconsistent improvements in vase longevity. In this study, freshly harvested Gerbera ‘Jent’ flowers were treated with 3.5% sucrose combined with citric acid (0–200 ppm) to evaluate their synergistic effects on vase performance under ambient conditions. Morphological parameters (vase life, fresh weight, water uptake, stem bending), physicochemical properties (pH, electrical conductivity), and biochemical traits (carotenoid, anthocyanin, soluble sugar, and malondialdehyde contents, respiration, and electrolyte leakage) were assessed. The combination of sucrose and citric acid, particularly at 150 ppm, markedly extended vase life from 8 to 15 days and improved water relations by maintaining higher fresh weight and sustaining water uptake above 35 mL per day, while also reducing stem curvature. Enhanced metabolic stability was evidenced by a 40% increase in pigment and sugar accumulation, along with a significant suppression of respiration. Membrane integrity was better preserved, as indicated by a reduction in electrolyte leakage to approximately 28% and a decrease in malondialdehyde levels by nearly one-third compared with the control. The synergistic interaction between sucrose and citric acid effectively delayed senescence by sustaining cellular homeostasis and oxidative balance. These findings identify an optimized preservative formulation for extending postharvest longevity in Gerbera, with practical implications for commercial floriculture and supply chain management.