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To improve keeping quality of gerbera cv. Marleen cut flowers this work was conducted at the laboratories of Hort. Dept., Agric. Fac., Mansoura Univ., Egypt during January to February months of 2016 and 2017 seasons. This, by using pulsing and holding solutions and cold storage periods for different durations as well as their interaction treatments, besides, studying these treatments affects on cut flowers vase life, water balance, anthocyanin content and total sugars percentage of gerbera flowers. The used pulsing solution treatments were control as distilled water (DW), 5% sucrose (S) + 200 ppm 8-hydroxy quinolene sulphate (8-HQS) for 16 hours, 15 ppm kinitin (Kin) + 5 % S + 200 ppm 8-HQS for 16 hours, silver thiosulphate (STS) 1:4 mM for 20 minutes then placed in 5 % S + 200 ppm 8-HQS for 16 hours and 1:4 mM STS for 20 minutes then placed in 25 ppm Kin + 5 % S + 200 ppm 8-HQS for 16 hours. Moreover, cut flowers of gerbera were stored at 5±1˚C for 0, 6 and 12 days. In addition, holding solution treatments used after cold storage periods were controlas distilled water (DW) and  5% sucrose (S) + 200 ppm 8-HQS + 200 ppm ascorbic acid (AA), besides to the interaction treatments between them. The obtained results referred to that, the longest vase life of gerbera cut flowers were achieved by STS+S + 8-HQS for 16 hours as pulsing solution and storage at 5±1˚C for 0-time which followed by 6 days and holding solution under study compared to the other interactions. Also, the highest values of water balance were obtained with the same treatment at 0-time storage. Finally, the best data regard anthocyanin content and total sugars percentage were observed with pulsing solutions and storage at 6 days plus 5% S + 200 ppm 8-HQS + 200 ppm AA as holding solution.

Improving Gerbera Cut Flowers by Using Pulsing and Holding Solutions under Cold Storage Periods Treatments